Ascension Coffee

*14 When to wash hands

OBSERVED EMPLOYEE PUT HIS MASK BACK ON AND CONTINUE TO WORK WITHOUT WASHING HANDS.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*10 Chlorine sanitizer concentration, minimum temp.

KITCHEN DISH WASHING MACHINE SANITIZER CONTAINER IS EMPTIED- 0 PPM,

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO EATING IN KITCHEN ALLOWED.

*22 Accredited food handler certificate - 60 days

*45Floor, wall, ceiling - Exposed material

REPLACE MISSING CEILING TILES.

*21 RFSM - Not On Site

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request"

*39 Utensils, single serve items 6 inches off - floor

TO GO BOXES UNDER KITCHEN HAND SINK,

*06 Discard TCS if date marked exceeds temp & time

REMOVE ALL EXPIRED FOOD PRODUCTS. i.e. BACON MADE 9-16-20. KEEP PRODUCTS IN COOLER FOR NO MORE THAN 7 DAYS

*47 OTHER VIOLATIONS

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

*20 Grease Trap Tickets

*06 Discard TCS if date marked exceeds temp & time

HAM DATED 3-7-20, 1/2 N 1/2 3-11-20

*31 Individual, disposable towels

*31 Handwashing lavatory - accessible

*01 Cooling -- total 6 hours, 135-41øF

Chi Pudding at 53.1 degrees held on the top of th epoint of usage refrigerator

*45 Walls and ceilings, studs, joists, and rafters

*14 When to wash hands before donning new gloves

Both hand sinks in the kitchen were out of service