Baboush

*02 Cold Hold (41øF/45øF or below)

RAW BEEF OBSERVED AT 47.5F/ PULL OUT DOORS (GRILL)-COLD HOLDING MUST BE 41F/BELOW

*22 Accredited food handler certificate - 60 days

ALL FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY

*24 Food Labeling- with common name of the food

LABEL ALL FOOD SQUEEZE BOTTLES WITH COMMON NAME

*27 Cooling method, criteria - placing the food in shallow pans

COOKED CHICKPEAS OBSERVED COOLING IN BIG/NOT SHALLOW CONTAINERS

*31 Handwashing lavatory - used for other purpose

OBSERVED UTENSILS STORED INSIDE OF HAND SINK AT BAR

*32 Package integrity

DO NOT RE-USE SINGLE USE CONTAINERS FOR FOOD STORAGE

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

EMPLOYEE DRINKING CUPS AT COOK LINE/ STORE IN DESIGNATED LOCATION

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

OBSERVED FOOD STORED ON THE FLOOR INSIDE WIC-STORE SIX INCHES OFF THE FLOOR

*39 Equipment and Utensils Storage

STORE UTENSILS / ICE SCOOP IN SANITIZED CONTAINER

*42 Ventilation hood systems

DETAIL CLEAN VENT A HOOD FILTERS - DIRTY

*45 Premises shall be maintained in good repair

MISSING ONE VENT A HOOD FILTER (GRILL)

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

Clean drains

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

Cover dates in walk in unit

*10 Chlorine sanitizer concentration, minimum temp.

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

Employee water bottle next to restaurant food

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

Food stored on floor in rear of kitchen

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

Missing dates and labels on food over 24 hrs

*36 Cloths in-use for wiping between uses stored

wiping cloths left out of sanitizer bucket

*42 Dirty nonfood contact surfaces

Cooler gaskets soiled

*43 Clean vent syst:Intake/exhaust air ducts

Soiled air intake vents

*47 Other Violations

Missing hand wash sign at bar hand sink

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

bottom of container sitting directly on food in the make line Once slice vegetables must be separated Cross Contamination

*18 Toxic items labeling-non original container

Must label all chemicals not in their original container

*20 Grease Trap Tickets

no grease tap ticket in the last 90 days

*45 First Aid

*47 Conditions of Permit-in use of food equipment

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

*36 Cloths in-use for wiping between uses stored

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

KITCHEN ELOYEES WERE EATING AND DRINKING.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN SHELVES OF RUST AND FOOD DEBRIS FROM WALK IN COOLER, DUST AIR VENTS

*31 No soap at handsink

*14 When to wash hands

BETWEEN TASK AND AFTER EAT AND DRINKING.

*43 Light bulbs, light shields provided

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

BEEF 47, RAW BEEF 50 (BELOW GRILL)

*21 RFSM - Not On Site

*32 Maintain in Good Repair

GASKETS

*31 Individual, disposable towels

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

*02 Cold Hold (41øF/45øF or below)

temps above 41F (see measured obersavtions).

*18 Toxic items stored above food/utensils

Butane fuel stored near food items.

*21 Outfitter-Certified Food Manager

Obtain a RFSM certificate.

*39 Keep utensils handles upright or protected

keep all handles on spoons inverted with the handle up.

*42 Dirty nonfood contact surfaces

Clean dirty intake vents in kitchen.

*43 Light bulbs, light shields provided

Replace venthood light (corrected on site).

*46 Toilet rooms, convenience and accessibility

Clean dirty vents in women's restroom.

*34 Pest Control

Observed flies

*42 Dirty nonfood contact surfaces

FAN COVERS INSIDE WALK IN COOLER OBSERVED WITH DUST ACCUMULATION CEILING AND VENT OVER COOK LINE OBSERVED WITH DUST ACCUMULATION

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

LABEL ALL FOOD CONTAINERS WITH COMMON NAME

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

EMPLOYEE BEVERAGES OBSERVED STORED ON SHELF ABOVE PREP TABLE COOK LINE

*32 Damaged Equipment

REPLACE TORN GASKETS WHERE NEEDED

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

FOLLOW PROPER SHELVING ORDER CHICKEN OBSERVED STORED IN DRAWER ABOVE BEEF

*21 RFSM - Not On Site

*10 Clean Sight and Touch

black mold like substance observed inside upper panel of ice machine

*22 Handlers-Certificate Not On Site

provide food handler certificates for all employees

*31 Handwashing lavatory - accessible

maintain handsink accessible at all times

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

label all food containers with common name

*32 Approved Food Contact Equip.

remove replace cloth liners from dry storage shelves

*47 Other Violations

mop

*42 Dirty nonfood contact surfaces

fan covers in walk in cooler observed with heavy accumulation of dust

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

cover food

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

the three compartment faucet neck should extend to all three sinks.

*21 RFSM - Not On Site

Registered food service manager must be on site during the operation.

*42 Dirty nonfood contact surfaces

the gaskets are dirty on the reach in coolers. Clean the bottom shelves of the prep tables on the service line.

*39 Keep utensils handles upright or protected

Provide scoops with handles ( remove the bowls or containers)

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

written procedure on vomiting diarrhea clean up

*29 Cold/hot hold unit thermometer easily viewable

Provide a thermometer in the reach in coolers.

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

the raw eggs stored over the onions or vegetables. ( store on the bottom below the )

*32 Nonfood surfaces-design to be cleaned easily

the broken gaskets on the reach in coolers.

*35 Hair Restraints effective

*43 Light bulbs, light shields provided

Missing the light shield for the light above the ice machine.

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

label the containers in the walk in cooler with a common( several items dont have names)

*43 Light bulbs, light shields provided

*36 Cloths in-use for wiping between uses stored

*10 A chemical sanitizer used: contact times criteria

TESTED 0 PPM CHLORINE SANITIZER

*42 Floors/walls/ceiling/nonfood dirty

*02 Cold Hold (41øF/45øF or below)

Diced tomatoes 59.2 degrees Fahrenheit, chicken 55.0 degrees Fahrenheit

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw meats arrangement

*18 Toxic items labeling-non original container

*31 Individual, disposable towels

*32 Approved Food Contact Equip.

cloth under cutting boards

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

eating and drinking

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

*38 Thawing. under running water criteria

*42 Dirty nonfood contact surfaces

RIF bottom shelf

*43 Light bulbs, light shields provided

*44 Covering receptacles if not in continuous use