Becks Prime

*41 Food Labeling - Bulk Food w/ Card or Sign

Label containers in non-original bottles (oil spray)

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

store utensils 6 inches off the floor (cups)

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer too low on dishwasher, reading 10 ppm

*42 Dirty nonfood contact surfaces

clean light shields and vent hoods

*36 Cloths in-use for wiping between uses stored

store wiping cloths in sanitizer bucket

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

store food 6 inches off the ground

*43 Light bulbs, light shields provided

repair/replace light bulbs above the vent hood

*02 Cold Hold (41øF/45øF or below)

Tomatoes out of temperature at 47F, tomatoes 69.9.

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

Molded bell pepper in WIC.

*10 Clean Sight and Touch

Clean inside the reach in cooler and other debris touching clean plates, debris in ice machine.

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

Improper date marking (queso cheese).

*34 Pest Control

Fly in the kitchen around food prep and oven area.

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

Personal drinks in the WIC and RIC multiple places.

*02 Cold Hold (41øF/45øF or below)

*29 Cold/hot hold unit thermometer easily viewable

Replace unit thermometer

*18 Toxic items labeling-non original container

Cleaning bottle was not labeled

*19 Water & Plumbing in good repair- per code

Leak in faucet and drain on three compartment sink.

*44 Covering receptacles if not in continuous use

Dumpster door was open

*10 Clean Sight and Touch

Clean microwave and keg cooler.

*43 Light bulbs, light shields provided

missing light bulb in vent hood.

*45 Premises shall be maintained in good repair

Cracked tile in kitchen

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

*47 Handler-Certificate Not on site

*02 Cold Hold (41øF/45øF or below)

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

*02 Cold Hold (41øF/45øF or below)

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

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

*18 Toxic items labeling-non original container

*36 Cloths in-use for wiping between uses stored

*10 Food thermometer cleaned before use

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

Fruits expired

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

Discard dented cans

*19 One Inch Air Gap

Hand sink floor drain by 3 comp sink

*36 Cloths in-use for wiping between uses stored

*44 Trash can provided for papertowel waste

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

*02 Cold Hold (41øF/45øF or below)

raw beef and raw chicken measured at 45 degrees F inside the reach in cooler in the food prep area

*32 Damaged Equipment

*39 Cloth napkins shall be laundered between each use

do not store cloth towels underneath cutting boards

*28 Date marking commercially prepared RTE/ TCS food

date mark all phf

*42 Dirty nonfood contact surfaces

dusty fan covers inside the walk in cooler.

*02 Cold Hold (41øF/45øF or below)

Cut tomatoes at 68.1 degrees Chopped lettuce at 60.1 degrees

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

Washing lettuce and dishes in the same set of sinks

*14 When to wash hands before donning new gloves

*31 Handwashing lavatory - accessible

*35 Hair Restraints effective

Hair and beard

*31 Handwashing lavatory - accessible