Banh Mi Station

*24 Food Labeling- with common name of the food

Label all squeeze bottles on/by flat top

*32 Damaged Equipment

Replace all damaged/rusted utensils

*39 Cutting surfaces.

Replace all worn cutting boards

*42 Dirty nonfood contact surfaces

Clean food debris in reach-in freezer

*02 Cold Hold (41øF/45øF or below)

Items on prep line observed at 51 F>either lower temperature of cooler or keep covers closed in between orders

*42 Dirty nonfood contact surfaces

Clean interiors of reach-in freezer

*20 Grease Trap Tickets

No current grease trap ticket available

*42 Dirty nonfood contact surfaces

Clean dust/grease build-up in vent hood

*42 Dirty nonfood contact surfaces

Build-up observed at the exterior of Horizon RIF.

*24 Food Labeling- with common name of the food

Label all food spray bottles at cookline.

*10 Clean Sight and Touch

Interior of small RIC must be detail cleaned. Clean for sight and touch the bread toaster.

*32 Nonfood surfaces-design to be cleaned easily

non food surfaces dirty at dining room area must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment at wall level dirty with food debris, grease spills and soils accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooking equipment dip trays and shelving tables with food debris, soils, spills and grease accumulations must be clean to avoid cross contamination

*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator

food containers covers or lids with soils, food debris, grease accumulations and spills must be clean to avoid cross contamination

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted grease and soils accumulations must be clean to avoid cross contamination

*39 Cooking equipment free of encrusted grease

cooking equipment dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible and working thermometers inside cooler units

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment and shelving dirty with soils and grease accumulations must be clean to avoid contamination

*39 Soiled linens storage

linen container without lid must be have lid on all linen containers

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

zero concentration on sanitizer buckets in all areas must be have 200- 400 Quat concentration on sanitizer buckets

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

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

employee cutting bread with gloves or protection not bare hand contact with TCS food to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

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

missing some date marking on food containers inside cooler units must be date mark to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside with food debris and mold around gaskets all cooler units must be clean inside and outside to avoid cross contamination including ice cream machines

*02 Outfitter-Food Temperatures (Cold).

cooler units kitchen area 43.7 F and 46 F PIC must be ensure RI cooler units must be maintain proper food temperature of 40 F or below to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind regular equipment and cooking equipment dirty with food debris, litter, grease and soils accumulations floors in all areas must be clean to avoid contamination

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

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

*10 Q.A. PPM - follow manufacturer's direction

Tested at 100 ppm

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

observed raw chicken store next to raw meat

*20 Grease Trap Tickets

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

cheese

*36 Cloths in-use for wiping between uses stored

*34 Pest control-routine inspections for

provide pest control record

*22 Handlers-Certificate Not On Site