Central Cafe

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

provide label for food storage containers

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*18 Toxic items labeling-non original container

provide label for sanitizer bucket

*35 Hair Restraints effective

cover hair

*42 Floors/walls/ceiling/nonfood dirty

clean ceiling tiles

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

store cups off the floor

*22 Handlers-Certificate Not On Site

*22 Handlers-Certificate Not On Site

employees need to get food handler cards (14 days)

*02 Cold Hold (41øF/45øF or below)

ham 50, cut chicken 53 degrees f

*03 Food products not maintained at 135øF or above

soup 55, scramble eggs 83, gravy 127.3, sausages 113 degrees f

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

provide written procedure for vomiting and diarrhea event

*35 Hair Restraints effective

employee need to cover hair

*45 Premises shall be maintained in good repair

wall tiles, cabinet damaged

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*42 Dirty nonfood contact surfaces

clean coolers inside

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*20 Grease Trap Tickets

provide grease trap ticket

*22 Handlers-Certificate Not On Site

*35 Hair Restraints effective

FOOD PREP. EMPLOYEES

*47 Conditions of Permit-in use of food equipment

*10 Clean Sight and Touch

CAN OPENER, ICE MACHINE

*21 RFSM - Not On Site

*31 No soap at handsink

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

NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSER

*02 Cold Hold (41øF/45øF or below)

HAM 53'F, CHICKEN 64'F, EGG 62'F

*36 Cloths in-use for wiping between uses stored

*18 Toxic items storage adjacent to food/utensils

OBSERVED PESTICIDE STORED BY FOOD

*03 Food products not maintained at 135øF or above

SAUSAGE 131'F, POTATOES 119'F

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

FOR UNDER COOK EGG

*10 Sanitization after Cleaning

MAKE SURE YOUR EMPLOYEE SANITIZE EQUIPMENT BEFORE USE. OBSERVED EMPLOYEE WASH AND RINSE EQUIPMENT ONLY

*36 Cloths in-use for wiping between uses stored

*35 Hair Restraints effective

*20 Grease Trap Tickets

*14 When to wash

BETWEEN TASK . OBSERVED EMPLOYEE CARRY A BOWL OF RAW CHICKEN AND CONTINUE TO WORK WITHOUT HAND WASH