Bakers Ribs

*10 Clean Sight and Touch

can opener observed with product debris accumulation

*32 Equipment and Utensils Multiuse Materials durable

replace chipped rubber spatulas

*42 Floors/walls/ceiling/nonfood dirty

floor under equipment/ shelves observed with product and debris accumulation

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

provide common name label for dry ingredient bins

*45 Drying Mops-air dry

dispose of mop water and hang mop when not in use

*47 Handwashing signage

provide a designated hand sink sign for hand sinks

*34 Outer door: solid,selfclosing,tightfitting

seal back door properly to close gaps on sides and bottom

*20 Grease Trap Tickets

service grease trap every 90 days, maintain manifest on file to present upon inspection

*42 Floors/walls/ceiling/nonfood dirty

DUSTY FAN COVER AND SOME MOLD LIKE BUILD UP ON FAUCET IN THE RESTROOM

*45Physical Facilities Floors,Walls,Ceilings

BROKEN CEILING IN RESTROOM

*10 Clean Sight and Touch

build up inside ice machine

*42 Dirty nonfood contact surfaces

dirty fan cover and ceiling in wic

*32 Can openers-cleanability

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

food store on floor

*32 Can openers-cleanability

DIRTY CAN OPENNER

*22 Accredited food handler certificate - 60 days

XPIRED HANDLER CERTIFICATE

*31 A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 s

LEAK AT THREE COMPARTMENT FAUCET AND ALSO HAND SINK FAUCET OF HOT WATER HAVING LOW PRESURE

*47 Other Violations

REPLACE OLD DIRTY PREP TRAY

*10 Sanitization after Cleaning

NO SANITIZER IN DISHWASHER

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

expired milk in stock

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

personal food in rif

*29 Food thermometers provided and accessible

thermometer in rif not working

*10 Sanitization after Cleaning

sanitizer strenght in bucket >100ppm for chlorine

*10 Sanitization after Cleaning

keep soda machine clean, and maintain sanitizer in bucket at 100ppm for chlorine

*42 Nonfood-contact surfaces material

clean floor of shelve in wic dirty

*22 Handlers-Certificate Not On Site

*47 Other Violations

provide sanitary bucket in female restroom

*10 Clean Sight and Touch

clean can opener blade after every use, clean bake potato hot hold

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. pasta * 45.2 coleslaw *51.3 pickles * 44.2 tomatoes *46.7 Temperature in the ice bath has been above temperature for multiple inspections

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

can not have: card board on the floor- fire hazard can not use styrofoam cups for storage- must be able to wash and sanitize ca not have table cloth in pie shelf

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

BBQ bottles (reused) with lids screwed tightly on at 73 degrees f in wic

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

french fries must be covered

*40 Reuse of single service articles

refuse of styrofoam cups- pen and thermometer storage can not reuse bbq type containers- they are single use and must be thrown away

*42 Dirty nonfood contact surfaces

Clean: shelf above prep sink dust on the back of menu board and ceiling dust on fried pies shelf utensil containers detail clean around pickle bar

*10 Clean Sight and Touch

dirt can opener blade

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained at 41 degrees or below

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

cover all foods in the walkin- loosely if cooling

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

dented crushed tomatillos 9(los Polmas) can

*42 Floors/walls/ceiling/nonfood dirty

clean splash and buildup on walls and equiptment clean dust on ceilings and walls vents

*31 No soap at handsink

no soap in the restroom hand sink

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*18 Toxic items labeling-non original container

Must label all chemicals not in their original container must be labeled with common name

*19 Water & Plumbing in good repair- per code

fix leak on back handsink

*28 Do not exceed manuf. use by date

expired buttermilk 8-6-18 milk 8-1-18

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

must be separation between chicken and pork

*32 Equipment & Utensils smooth easily cleanable

Must be smooth easily cleanable, nonabsorbent, smooth, durable material no tape on potato cutter can not use card board on floor to catch grease con not use cloth to cover powdered sugar

*42 Nonfood-contact surfaces material

CLEAN: blood on shelves in WIC, splash and build up on walls and equiptment, 5 gallon bucket containers, push cart, mildew?buildup on coke machine, handles of makelines, customer hand washing statio

*10 Sanitization after Cleaning

sanitation buckets at 0 ppm

*10 Clean Sight and Touch

ICe machine mold/algae

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

need test strips

*34 Exterior walls:protection

replace weatherstrip on back door

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Drimmel tool stored on sandwich bags

*42 Dirty nonfood contact surfaces

Clean dust from vent a hood, clean ice scoop holder, clean pie filling make line clean gaskets

*45 Lockers to be used to store personal items

employees jackets on single use items

*47 Handwashing signage

need hand washing signs @hand sinks

*46 Covered waste receptacle for women's restroom

need a 2nd covered receptical for woman waste

*18 Toxic items storage adjacent to food/utensils

chemicals adj clean dishes

*03 Food products not maintained at 135øF or above

mashed potatoes 123 F beans 112 F in middle steam table not hot enough reheat all to 1654 and return to bother steam table

*02 Cold Hold (41øF/45øF or below)

cut tomato 57 F potato salad 51 F shredded cheese 63.8 F

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*47 Conditions of Permit-in use of food equipment

*40 Store single-service item in original package

keep food side protected

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

date mark all date phf containers after opening

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

expired TCS food items

*10 Clean Sight and Touch

cleaned RIC(s)

*14 When to wash hands before donning new gloves

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

*32 Damaged Equipment

replace gaskets

*36 Cloths in-use for wiping between uses stored

improperly storing wiping clothes

*42 Dirty nonfood contact surfaces

clean drains 7 floors

*45 Premises shall be maintained in good repair

repair walls in storage area / reseal around back door and repair exit door