Baby Back Shak

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

Remove/discontinue use of oil shelf liners

*45 Premises shall be maintained in good repair

Patch holes in FRP walls where needed

*47 Handwashing signage

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

Observed interior of ice machine soiled

*45 Premises shall be maintained in good repair

Observed pitted kitchen floor/ gaps between restroom cupboard and floor

*47 Handwashing signage

Must have hand washing signs in male restroom

*02 Cold Hold (41øF/45øF or below)

Chopped turkey 55F

*10 Chlorine exposure time table

Tested over 200 ppm

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

potato salad

*45 Premises shall be maintained in good repair

Roof peeling over smoker area.

*10 Equipment and Utensils Cleaning-contamination

RI cooler units dirty inside and outside with soils and grease accumulations must be clean and sanitize to avoid cross contamination

*29 Sanitizing solutions, testing devices

missing setup 3c sink at prep area must be have setup sanitizing solutions at 3c sink \

*45Physical Facilities Floors,Walls,Ceilings

cement floors with cracks and rough surfaces in all areas must be replace or repair to smooth and easy to clean surfaces

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

missing bodily fluids writing procedures /spill kit.

*43 Light bulbs, light shields provided

light shields bending and broken holding by expose material must be replace or repair to proper condition

*31 Individual, disposable towels

missing individual towels on hand sink kitchen areas must be have individual towels to avoid cross contamination by employees

*45 Premises shall be maintained in good repair

bottom skirt missing on walls in all areas must be replace or repair to proper condition entry plastic curtains broken, missing or burned by heat must be replace or repair to proper condition

*34 Outer openings:closing holes, gaps

holes on ceiling and walls at the vent hood area must be closed or repair to avoid pest harboring

*18 Unnecessary chemicals not allowed

rat traps and other pest control glue traps in different areas must be remove and clean all areas of chemical contamination chemical containers adjacent to cooking area under hand sink chemical

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be replace or repair to proper condition

*42 Dirty nonfood contact surfaces

clean shelves in RICs, fans

*46 Physical Facilities Premises

clean bathrooms

*34 Outer door: solid,selfclosing,tightfitting

*45 Cleaning floors, dustless methods

Clean the floors removing the old mouse droppings

*31 Handwashing lavatory - accessible

*32 Equipment and Utensils Multiuse Materials durable

Home style reffrigerators

*42 Nonfood-contact surfaces material

Foil

*18 Toxic items used according to law

Raid

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

Green beans cooling without a source of refrigeration on the ocunter at 95.8 degrees

*21 RFSM - Not On Site

*14 Cleaning procedure--steps Improper drying method

Cloth towels used to dry dishes

*18 Toxic items storage adjacent to food/utensils

Hand sanitizer stored with lemmonade

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing solution

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

*35 Hair Restraints effective

Beard nets missing

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

*21 RFSM - Not On Site

*32 Equipment and Utensils Multiuse Materials durable

Home style refrigerator

*42 Nonfood-contact surfaces material

Foil lined shelves Rusted galvanized shelves

*43 Light - 50 foot : Food and utensils area

*02 Cold Hold (41øF/45øF or below)

Cubed chicken held at 53.7 degrees - Serving line Potato salas at 49.1 degrees - serving line

*34 Outer door: solid,selfclosing,tightfitting

Pit room doors

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

Potato salad cooling on the counter without refrigeration at 87.7 degrees bus tubs used for cooling of time controlled for safety foods

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

Cakes baked at hoem

*10 Sanitization after Cleaning

*29 Cold/hot hold unit thermometer easily viewable

*02 Cold Hold (41øF/45øF or below)

*43 Clean vent syst:Intake/exhaust air ducts

*28 Date marking commercially prepared RTE/ TCS food

*39 Equipment in good repair and proper adjustment.

*20 Grease Trap Tickets

*03 Food products not maintained at 135øF or above

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

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

*21 RFSM - Not On Site

*29 Food thermometers provided and accessible

*37 Food, utensils & equip under other sources

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

*02 Cold Hold (41øF/45øF or below)

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

*18 Toxic items storage adjacent to food/utensils

bottles with purple liquid on serving area

*10 Clean Sight and Touch

can opener blade with food particles

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

*45 Premises shall be maintained in good repair

holes, cracks, crevices

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

food items missing dates

*02 Cold Hold (41øF/45øF or below)

diced pork 58 F ( discard )

*07 Packaged food shall be labeled as specified in law

bread individual box for sale not labeled ( provide proper labeling )

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

missing date marking foods in RI cooler unit

*29 Sanitizing solutions, testing devices

missing test strips

*42 Dirty nonfood contact surfaces

clean fans in RI cooler unit

*45 Premises shall be maintained in good repair

eliminate roof leaks replace soiled ceiling tiles replace unapproved ceiling tiles on kitchen with approved ceiling tiles clean walls & replace missing cover base

*39 Cloth napkins shall be laundered between each use

reusing cloth napkins to wipe oil off gloves

*27 Cooling method, criteria - using ice bath

RIC at 50.4F

*20 Grease Trap Tickets

last done 8-2016