Chef Ced's Foodie Shack

*10 Clean Sight and Touch

detail clean interior of electroniux reach in cooler. detail potatoes slicer next to stove.

*18 Toxic items stored above food/utensils

observed chemical spray bottle observed next to clean dishes.

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

*31 Individual, disposable towels

no paper towels at hand sink.

*38 Thawing. under running water criteria - < 4 hours

observed shrimp thawing in standing water. water must be flowing off product less than 70F

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

do not store utensils inside of bulk ingredient containers.

*42 Dirty nonfood contact surfaces

clean inside fryers, detail clean fryer basket. heavy build up at side of the grill. clean underneath fans back storage. clean inside of hand sink. clean sinks over food prep area. clean the exterior

*45 Premises shall be maintained in good repair

ceiling tile observed in the kitchen area. repair leak at facuet/3 sink in the kitchen. bare wooden bar counter top. clean floors.

*46 Covered waste receptacle for women's restroom

provide a small covered trash can in restroom.

*47 Other Violations

label 3 compartment sink. wash rinse sanitize. clean and organize storage areas though out the kitchen areas, reduce clutter or provide additional shelving.

*45 Drying Mops-air dry

*42 Dirty nonfood contact surfaces

FLOORS, VENT HOOD, COOLERS AND FREEZR INTERIOR

*32 Approved Food Contact Equip.

PLASTIC TABLE NOT PERMITTED TO BE USED AS PREP TABLE WOOD AT POTATO CUTTER

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

CRATE OF ONIONS

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

NACHO CHEESE, BANANA PUDDING

*36 Cloths in-use for wiping between uses stored

*19 Hand sink water temperature below 110'F

RESTROOM

*18 Toxic items labeling-non original container

DEGREASER SPRAY BOTTLE

*31 Individual, disposable towels

*19 Hand sink water temperature below 110'F

RESTROOM HOT WATER

*31 Individual, disposable towels

IN KITCHEN AND RESTROOM

*14 When to wash hands before donning new gloves

*32 Nonfood surfaces-design to be cleaned easily

WOOD AT POTATO CUTTER

*29 Sanitizing solutions, testing devices

TEST STRIPS FOR SANITIZER TABLETS

*47 Handwashing signage

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes not in sanitizer when not in use.

*18 Licensed pest control applicator only

Provide a pest control company ( SECOND WARNING)

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

the ground beef stored above the cheese ( stack according to cooking temperatures)

*28 Date marking commercially prepared of RTE/PHF

the expiration date must be posted on all RTE foods and TCS foods ( cooked) . (SECOND WARNING) grated and sliced cheese not dated rice and cooked meat in the refrigerate unit not dated.

*45 Cleaning floors, dustless methods

Heavy dirt onthe floor under equipment and up against the wall ( floor / wall junction heavy grease buildup)

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

the potatoes and single use styrofoam trays sitting on the floor. (SECOND WARNING)

*35 Hair Restraints effective

Provide Hair restraints while prepping in the kitchen area.

*19 Water & Plumbing in good repair- per code

Repair the cold water faucet handle. ( broken )

*21 RFSM - Not On Site

RFSM not on site during the operation.

*32 Nonfood surfaces-design to be cleaned easily

the gasket on the reach in cooler was broken ( this keeps the cold air in the cooler to maintain good temperatures)