Bungalow/bar

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

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

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

cover all food

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fruit flies

*42 Floors/walls/ceiling/nonfood dirty

clean floors

*32 Damaged Equipment

replace gaskets

*30 Does Establishment have a current valid permit posted?

operating without a valid health permit (bar permit instead of restaurant permit)

*43 Clean vent syst:Intake/exhaust air ducts

*36 Cloths in-use for wiping between uses stored

*27 Cooling, heating, and holding capacities. Equipment

*19 One Inch Air Gap

*06 Discard if TCS is in container w/ no date or day

*18 Toxic items stored above food/utensils

*10 Clean Sight and Touch

clean all

*34 Outer openings:closing holes, gaps

close holes and gaps in ceiling

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

*41 Food shall be honestly presented

label bulk containers

*31 Handwashing lavatory - used for other purpose

hand sink used for other purposes

*43 Clean vent syst:Intake/exhaust air ducts

clean vents

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

*19 Water & Plumbing in good repair- per code

repair hand sink

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

Cross contamination by arrangement

*39 Keep utensils handles upright or protected

handle stored in food

*06 Discard if TCS is in container w/ no date or day

*19 One Inch Air Gap

sanitizer hose lacks air gap

*14 When to wash hands before donning new gloves

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

milks in ric

*15 Contact RTE Products w/ Bare Hands

*34 Outer door: solid,selfclosing,tightfitting

side door

*02 Cold Hold (41øF/45øF or below)

tomato sauce 56.8°F, blue cheese 53.2°F, horseradish sauce 53.2°F, walk-in cooler thermometer 50°F

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

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

ice scoop stored in cloudy water

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

*31 Individual, disposable towels

*47 Handwashing signage

*02 Cold Hold (41øF/45øF or below)

Hummus 46.8 degrees Fahrenheit, Bacon dip 46.2 degrees Fahrenheit

*10 Chlorine sanitizer concentration, minimum temp.

10ppm

*14 When to wash hands before donning new gloves

*19 Water & Plumbing in good repair- per code

Leak at hand sink.

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

Date mark cut cheeses. Kung Pao 11/11; porcini stock 12/31

*29 Sanitizing solutions, testing devices

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

Drinks left on prep table.

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

*43 Light bulbs, light shields provided