Cafe Maya

*29 Sanitizing solutions, testing devices

*42 Dirty nonfood contact surfaces

*45 Lockers to be used to store personal items

*10 Chlorine sanitizer concentration, minimum temp.

Increase Chlorine concentration in sanitizer bucket

*10 Clean Sight and Touch

CLEAN ICE MACHINE IN THE INSIDE (KITCHEN) AND BAR

*21 RFSM - Not On Site

*30 Food Establishment Permit

NEED HEALTH PERMIT

*39 Store equipment & utensils in a clean, dry place

STORE KNIVES PROPERLY

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENTHOOD IN THE KITCHEN AND CHANGE OUT BULBS

*10 Clean Sight and Touch

ICE MACHINE BEHIND THE BAR

*34 Pest control-routine inspections for

GNATS PRESENT

*42 Dirty nonfood contact surfaces

CLEAN EQUIPMENT(MICROWAVE)

*43 Light bulbs, light shields provided

BLOWN OUT BULB

*32 Damaged Equipment

HAVE THE PREP SINK ADHERED TO THE WALL IN THE KITCHE

*45Physical Facilities Floors,Walls,Ceilings

WALLS NEED REPAIRING IN THE KITCHEN

*39 Soda nozzles and ice bin clean as specified

CLEAN SODA GUNS

*43 Light bulbs, light shields provided

NEEDED UNDER VENTHOOD

*42 Dirty nonfood contact surfaces

clean interior of reach in freezer

*43 Light bulbs, light shields provided

repair or replace light shield thats in the kitchen burnt out bulb under vent hood

*02 Cold Hold (41øF/45øF or below)

chicken and hamburger meat is not below 45F

*39 Soda nozzles and ice bin clean to remove soil

needs to be clean

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

No biohazard kit or SOP, need a copy of the employee sickness agreement (provided both).

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

*39 Soda nozzles and ice bin clean to remove soil

please clean

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

*44 Trash can provided for papertowel waste

At the bar

*28 Original cont. of RTE/PHF/Day1= day of opening

dating TCS for more than 7 total days

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

separate raw from cooked

*42 Floors/walls/ceiling/nonfood dirty

*02 Cold Hold (41øF/45øF or below)

main RIC 50 F on thermometer ground beef 47.0 F grill cooler reading 50 and above shredded cheese 57 F Wraps 50 F have both checKed out

*26 Consumer Advisory Disclosure---asterisking

*47 Conditions of Permit-in use of food equipment

*37 Beverage tubing and cold-plate beverage cooling

@ bar

*47 Health permit posted

*32 Maintain in Good Repair

broken gaskets

*42 Nonfood-contact surfaces material

dirty gaskets

*43 Clean vent syst:Intake/exhaust air ducts

dusty fan covers

*32 Maintain in Good Repair

broken gaskets

*42 Nonfood-contact surfaces material

dirty gaskets

*32 Damaged Equipment

broken gaskets

*43 Light bulbs, light shields provided

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

*34 Outer door: solid,selfclosing,tightfitting

Glass door to outdoor patio area (not in use), not closing flush with the wall.

*36 Cloths in-use for wiping between uses stored

Cloths should be either in use or stored in sanitizing solution. Moist, porous cloths can act as harborage for pathogen growth, especially when used to clean food contact surfaces. Employees may e

*29 Sanitizing solutions, testing devices

Please provide employees with test strips for Quaternary Ammonium ("Quat") such that employees may audit sanitizing solution for proper concentration (200ppm according to manufacturer's directions).

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

Sanitizer bucket tested at 0ppm Q.A. Please regularly change sanitizer because sanitizer goes "flat" over time as it interacts with the atmosphere.