Cedars Woodfire Grill

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

*22 Accredited food handler certificate - 60 days

provide food handler cards

*32 Damaged Equipment

replace cutting boards gaskets broken and cooler door needs be in good repair

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*42 Dirty nonfood contact surfaces

clean shelves, gaskets, dish machine, caulk around sinks

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

provide label for food storage containers

*10 Clean Sight and Touch

clean shelves, coolers for sight and touch

*10 Chlorine sanitizer concentration, minimum temp.

chlorine at dish machine observed at 0 ppm

*02 Cold Hold (41øF/45øF or below)

cut salmon 55 degrees f

*37 Storing the food where it is not exposed to splash, dust, or other contamination

heavy build up on air vent

*18 Toxic items labeling-non original container

label all chemical spray bottles

*42 Dirty nonfood contact surfaces

clean build up food at top of dish machine clean air vents

*45 Drying Mops-air dry

hang wet mops to dry

*32 Damaged Equipment

replace damaged cutting boards

*22 Accredited food handler certificate - 60 days

all food handlers must be trained in food safety

*20 Grease Trap Tickets

grease trap must be serviced every 90 days

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

*21 RFSM - Not On Site

no rfsm on site

*24 Food Labeling- with common name of the food

label all squeeze bottles with common name

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

no hot water at the hand sink

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

Observed mango prep date label 03-21. Food in WIC and RIC is only good for 7 days (day 1 is considered the prep date).

*36 Cloths in-use for wiping between uses stored

Store wiping cloth in sanitizer bucket between use

*39 Store all equipment & utensil covered or inverted

Invert plates in storage area near prep area

*32 Damaged Equipment

Replace cover for ice machine

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

Observed raw bacon above raw salmon in RIC, consider rearranging.

*45 Lockers to be used to store personal items

Provide lockers for personal items (purse, clothes, jackets)

*21 RFSM - Not On Site

RFSM must be on site and current

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

Label bulk food items in storage area with common names (flour, sugar)

*02 Cold Hold (41øF/45øF or below)

Observed chicken under the grill in cold holding at 46.8 F. Cold holding food must be at 41 F or lower.

*36 Cloths in-use for wiping between uses stored

wiping cloths stored in sanitizer between uses

*19 Water & Plumbing in good repair- per code

WATER LEAK AT HANDSINK

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

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

clearly date mark and use TCS food for 7 days only

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

personal drinks

*42 Dirty nonfood contact surfaces

clean coolers inside, outside

*39 Cutting surfaces.

resurface cutting boards

*36 Cloths in-use for wiping between uses stored

observed wet cloths sit on prep tables

*21 RFSM - Not On Site

manager not on site

*05 Rapidly reheat 165øF for hot holding

reheat TCS food at 165 degrees f for 15 seconds before place the food containers on hot holding table

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

observed raw shelled eggs stored above marinara sauce, beans and soup in cooler

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

observed raw eggs stored above beef in reach in cooler

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate within 45 days

*42 Dirty nonfood contact surfaces

clean coolers, dish washer

*36 Cloths in-use for wiping food spills used for no other purpose

observed cloth under cutting board

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*03 Food products not maintained at 135øF or above

hot food product not maintained 135 degrees f or above observed rice 86.3, beans 118.3, tortilla soup 95 degrees f

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

observed raw turkey patties stored above muchroom/fish/beef

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

provide written procedures for coffee creamer (4 hours max)

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

use utensils with handle to scoop food no cups

*31 Handwashing lavatory - used for other purpose

observed utensil in hand sink

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

observed food on floor

*10 Chlorine sanitizer concentration, minimum temp.

dish washer 0 ppm

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*35 Hair Restraints effective

*27 Cooling method, criteria - using ice bath

no room temperatures

*29 Mechanical holding unit, thermometer location

provide thermometer in cooler

*21 RFSM - Not On Site

RFSM certificate expired 9/2018

*47 Conditions of Permit-in use of food equipment

sign about inspection report

*10 Chlorine sanitizer concentration, minimum temp.

bleach 0 ppm

*42 Dirty nonfood contact surfaces

clean coolers

*39 Cutting surfaces.

*22 Handlers-Certificate Not On Site

employees need to provide food handler certificates within 2 weeks-Follow up

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

coffee creamers

*18 Toxic items labeling-non original container

provide label for sanitizer spray bottles

*42 Dirty nonfood contact surfaces

clean grills, clean dish washer (exterior), clean coolers, caulk around dish washer

*47 Conditions of Permit-in use of food equipment

provide a sign about inspection report

*31 Handwashing lavatory - used for other purpose

observed utensil in hand sink

*36 Cloths in-use for wiping food spills used for no other purpose

observed cloth under cutting boards and tea machine

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

sanitizer bucket 0 ppm

*43 Light bulbs, light shields provided

replace broken light shield above dish machine

*22 Handlers-Certificate Not On Site

*47 Conditions of Permit-in use of food equipment

*01 Cooling -- total 6 hours, 135-41øF

bacon soup 58F, grilled onions 51F ensure hot food cooled properly

*21 RFSM - Not On Site

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

store knives air dried/ clean between uses

*10 Chlorine exposure time table

0 ppm

*31 Handwashing lavatory - used for other purpose

storing wood in top sink

*02 Cold Hold (41øF/45øF or below)

chick ? at 57F internal temp

*20 Grease Trap Tickets

*14 When to wash hands

OBSERVED EMPLOYEE PICKED UP ITEM FROM FLOOR AND CONTINUE TO WORK WITHOUT WASHING HANDS AND CHANGE GLOVE

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

NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED A CUP OF BEVERAGE

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

DO NOT STORE ANY ITEM IN THE GAP BETWEEN COOLERS

*45 Lockers to be used to store personal items

DO NOT STORE PERSONAL ITEMS ON FOOD AND EQUIPMENT STORAGE SHELF

*02 Cold Hold (41øF/45øF or below)

SALSA 68'F