Aw Shucks

*34 Outer door: solid,selfclosing,tightfitting

Observed gap at front door.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floor under and behind equipment.

*43 Light bulbs, light shields provided

No light shield above dish machine.

*28 Date marking > 24 hrs,on site,temp 41F

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

*14 When to wash hands before donning new gloves

*10 Clean Sight and Touch

*02 Cold Hold (41øF/45øF or below)

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

*38 Thawing. under running water criteria

*45 Premises shall be maintained in good repair

*24 Shellfish tags kept for 90 days: do not mix shellstock

*34 Outer openings:closing holes, gaps

*39 Cutting surfaces.

*19 Water & Plumbing in good repair- per code

*24 Food packaged in a establishment, shall be labeled as specified in law

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

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

*42 Floors/walls/ceiling/nonfood dirty

*37 Storing the food at least 15 cm (6 inches) above the floor

*15 Bare hands contact with ready-to-eat foods

BARE HAND CONTACT ON RTE FOOD (SHRIMP)

*02 Cold Hold (41øF/45øF or below)

P.C. CHICKEN 48.8 & T. SAUCE 64.1

*24 Food packaged in a establishment, shall be labeled as specified in law

*19 Water & Plumbing in good repair- per code

LEAKING PIPES AT HAND SINK

*39 Store all equipment & utensil covered or inverted

INVERT / COVER ALL DISHES

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING

*36 Cloths in-use for wiping between uses stored

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

*35 Hair Restraints effective

*38 Thawing. under running water criteria

IMPROPER THAWING OF FISH

*35 Jewelry Prohibition

NO JEWELRY ALLOWED ( WATCHES & BRACELETS)

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOOD ITEMS

*02 Cold Hold (41øF/45øF or below)

C. SLAW 50.1, S. TOMATOES 50.6

*31 Handwashing lavatory - used for other purpose

FOOD EQUIPMENT STORE ON AND IN HAND WASHING SINK IN PREP AREA

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

CROSS CONTAMINATION BY STORAGE RAW SEAFOOD STORED WITH RTE FOOD IN SMALL CONTAINER

*39 Keep utensils handles upright or protected

PROVIDE SCOOP WITH A HANDLE FOR FOOD & ICE

*37 Unpackaged food may not be stored in direct contact with undrained ice

UNPACKAGED FOOD STORED DIRECTLY IN ICE

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*24 Shellfish tags to remain attached to container

PROVIDE THE LAST DATE SHELL FISH WAS SOLD ON TAG

*10 Clean Sight and Touch

algae in both ice machines

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not use cloth under cutting board- get cutting board mats can not have card board on the floor- fire hazard

*02 Cold Hold (41øF/45øF or below)

more ice in the bath *coleslaw 60.9 * tarter sauce 64.3

*01 Cooling -- within 2 hours, 135-70øF

chicken wings cooked at 10 am were still at 80 degrees f well over the 4 hour

*31 Handwashing lavatory - used for other purpose

hand sink used for other purposes- dumpsink

*45 Lockers to be used to store personal items

cell phones in production area

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

employee drink on prep surface

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Have coolers RIC WIC serviced immediately

*19 Water & Plumbing in good repair- per code

fix leak at handsink

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

employee drink by utensils

*18 Toxic items labeling-non original container

unlabeled chemical spray bottles Must label all chemicals not in their original container with common name

*10 Clean Sight and Touch

algae and mildew in the outside ice machine

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw fish on top of tarter sauce and next to cabbage

*42 Floors/walls/ceiling/nonfood dirty

clean build up and splash on walls ceilings equipment and floors

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

repair handle on RIC remove duct tape- there is no way to clean it

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Get make line serviced

*07 Food safe, good condition, unadulterated, and honestly presented

bowl placed upon food in makeline

*10 Sanitization after Cleaning

No sanitizer in the dishwasher

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

cannot use cloth under cutting boards

*36 Cloths in-use for wiping between uses stored

sanitation wipes must be solution when not in use

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

cannot use a bowl as a scoop must have a handle

*46 Covered waste receptacle for women's restroom

*35 Hair Restraints effective

employees in kitchen not wearing hairnet.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

food items not covered in ric

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*41 Food storage containers, identified with common name of food.

squeeze bottle

*10 Chlorine exposure time table

O ppm@ dish machine, water extremely hot, make sure it's not vaporizing chlorine

*27 Cooling method, criteria - smaller portions

large pot of gumbo in WIC use ice paddle or smaller portions

*37 Beverage tubing and cold-plate beverage cooling

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

bowl in ice machine

*40 Reuse of single service articles

*18 Toxic items labeling-non original container

*14 When to wash hands before donning new gloves

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food not in immediate use

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

marinated raw fish over cooked foods

*28 Date marking > 24 hrs,on site,temp 41F

expired date marks, corrected