Buzzbrews Inc

*02 Cold Hold (41øF/45øF or below)

maintain cold holding at 41 degrees F or below

*18 Toxic items stored above food/utensils

chemicals cannot be stored above cups

*21 RFSM - Not On Site

need RFSM

*31 No soap at handsink

no soap at handsink

*34 Pest control-routine inspections for

observed pest/insect

*36 Cloths in-use for wiping between uses stored

wiping cloths must be in sanitizing bucket

*42 Floors/walls/ceiling/nonfood dirty

clean floors

*45 Premises shall be maintained in good repair

repair and replace baseboard and missing lights out in vent hood

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

Sanitizer bucket at 0ppm Q, Keep above 200ppm

*31 No soap at handsink

no soap at hand sink

*33 Warewashing machines auto. dispense detergents

Dish machine at 0ppm Cl. keep at 50ppm Cl

*34 Pest control-routine inspections for

Pests observed

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

Store food 6" off floor

*39 Cutting surfaces.

Re-surface cutting bord

*42 Dirty nonfood contact surfaces

Clean floor

*45 Premises shall be maintained in good repair

Replace light under vent hood

*32 Nonfood surfaces-design to be cleaned easily

Remove plastic from bottom of cooler

*33 Warewashing machines auto. dispense detergents

Keep dish machine at 50ppm Cl

*45 Premises shall be maintained in good repair

Replace missing lights under vent hood and sagging tiles

*32 Equipment & Utensils resistant pit,chip, crazing

replace broken/damaged food container

*34 Pest control-routine inspections for

observed fruit flies

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

provide label for food storage containers

*42 Dirty nonfood contact surfaces

clean coolers, gaskets, shelves, tables

*39 Cutting surfaces.

resurface cutting boards

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

observed raw chicken and raw fish stored above veggie burgers

*02 Cold Hold (41øF/45øF or below)

cold food on cold holding not provide 41 degrees f or below, chicken 57, cheese 50 degrees f

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate within 45 days new manager

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

clearly date mark TCS food for 7 days only

*47 Handwashing signage

provide handwashing sign

*18 Toxic items labeling-non original container

*10 Clean Sight and Touch

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

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

*24 Food Labeling- with common name of the food

*31 Handwashing lavatory - used for other purpose

*39 No equipment & utensil under leaking water lines

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

*43 Light bulbs, light shields provided

*45 Premises shall be maintained in good repair

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

*42 Dirty nonfood contact surfaces

*44 Receptacles sufficient capacity

*21 RFSM - Not On Site

NO RFSM ON DUTY DURING INSPECTION / REMOVE ALL DUPLICATE RFSM COPIES

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

S. HAM 47.4, R. EGGS 57.7, D. TOM 42.5, S. CHEESE 49.4,CANTALOUPE,52.1, C. MUSHROOM 48.5, GUACAMOLE 46.9

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS , FAN VENT COVERS

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

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

UTENSIL IMPROPERLY STORED IN WATER

*10 Clean Sight and Touch

CLEAN RIC(S)

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

FRUIT FLIES

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

*31 No soap at handsink

NO SOAP AT HAND SINK

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING FAUCET AT HAND SINK

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

CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD

*32 Damaged Equipment

REPAIR / REPLACE ALL DAMAGE CUTTING BOARDS & GASKETS REMOVE MASKING TAPE FROM FOOD EQUIPMENT

*45 Premises shall be maintained in good repair

REPAIR LEAKING & DAMAGE CEILING AND REMOVE ALL PEELING PAINT

*35 Hair Restraints effective

PROPERLY RESTRAIN HAIR

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

sanitizer solution is 0 ppm (no solution)

*11Food Donations - Damaged foods

dented can present

*21 RFSM - Not On Site

no RFSM on site

*31 Handwashing lavatory - accessible

handwash sink not accessible

*36 Cloths in-use for wiping between uses stored

wet wiping cloth on prep table

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

food on floor (meat) in WIC

*42 Dirty nonfood contact surfaces

clean floor in kitchen, gaskets in RIC, fan in WIC, and vent hood

*44 Trash can provided for papertowel waste

provide a waste bin under handwash sink

*10 Clean Sight and Touch

clean all food contact surfaces warning

*03 Food products not maintained at 135øF or above

C. potatoes 133.0F

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

no date marking on prepared food items

*09 Food protected cross contamination by preparing each type of food at different times or in separ

Cross contamination by arrangement r.eggs stored above cheese

*39 Cutting surfaces.

resurface cutting boards

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

personal food/ drink in prep area

*19 Water & Plumbing in good repair- per code

leaking faucets

*02 Cold Hold (41øF/45øF or below)

chorizo 53.2 & c. tomatoes 50F

*10 Clean Sight and Touch

can opener blade with food particles; must be washed and sanitized

*31 Individual, disposable towels

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

*43 Light bulbs, light shields provided

replace the light bulb in the hood

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

cover all food to prevent cross contamination

*39 Store all equipment & utensil covered or inverted

cover or invert all dishes

*31 Handwashing lavatory - used for other purpose

hand washing used for other purposes

*42 Floors/walls/ceiling/nonfood dirty

clean floors , walls and drains

*47 Other Violations

*45 Premises shall be maintained in good repair

repair floors and ceiling

*14 When to wash hands before donning new gloves

donning gloves without washing hands

*32 Damaged Equipment

replace gaskets

*21 RFSM - Not On Site

no RFSM on duty during inspection

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

cross contamination by preparation soap tube leaking into the food

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

no date marking on prepared

*14 Hands wash procedures-without soap

*47 Handwashing signage

provide hand washing signs

*21 RFSM - Not On Site

no RFSM on duty during inspection

*22 Handlers-Certificate Not On Site

certify all staff

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

*45 Premises shall be maintained in good repair

repair ceiling

*19 Water & Plumbing in good repair- per code

Leaking @ faucets

*18 Toxic items labeling-non original container

label spray bottles

*34 Outer openings:closing holes, gaps

close all holes in ceiling

*35 Hair Restraints effective

properly restraint hair

*45 Premises shall be maintained in good repair

missing air vent covers

*02 Cold Hold (41øF/45øF or below)

ham 47°F, turkey ham 44°F, sour cream 45°F, egg whites 46.9°F

*12 Gloves Single Use

Employee not changing gloves when switching from raw eggs to cooked foods

*26 Advisory-"consuming raw or undercooked#" text

*22 Washing hands only at a designated hand sink

Employee rinsed hands in 3-compartment sink and dried hands with cloth towel.

*14 When to wash hands as often as necessary during prep

*36 Cloths in-use for wiping between uses stored

*32 Maintain in Good Repair

cutting boards

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

raw chicken bin stored over shredded cheese, raw ground beef over muscle cut beef

*45Floor, wall, ceiling - Exposed material

opening next to air vent, air vent covers missing

*42 Dirty nonfood contact surfaces

soda dispenser by nozzles

*47 Conditions of Permit-in use of food equipment

*10 Chlorine sanitizer concentration, minimum temp.

Dishwasher 0ppm

*14 When to wash hands before donning new gloves

*31 Individual, disposable towels

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

raw chicken stored over beef, ground beef stored over whole beef

*36 Cloths in-use for wiping between uses stored

*43 Light bulbs, light shields provided

over service window/uncovered salsas and jellies

*02 Cold Hold (41øF/45øF or below)

chicken 49°F, ham 48°F

*26 Consumer Advisory Disclosure---asterisking

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

*32 Maintain in Good Repair

Cooler gaskets, cutting boards

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

Employee drink on prep table

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

Raw beef stored over cooked potatoes in WIC.

*14 When to wash hands before donning new gloves

*31 Handwashing lavatory - used for other purpose

Front sink used as dump sink.

*32 Maintain in Good Repair

Maintain cutting boards.

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

Employee drinks in kitchen.

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

Potatoes on floor

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

*45 Premises shall be maintained in good repair

Missing air vent covers