Christie's

*36 Cloths in-use for wiping between uses stored

Store soiled wiping cloths not on work station

*43 Light bulbs, light shields provided

Replace missing lights under vent hood system

*42 Dirty nonfood contact surfaces

Clean vent hood filter - several dirty Encrusted grease build-up at side of fryer

*29 Sanitizing solutions, testing devices

Provide chemical test strips, bleach and Quat sanitizer

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

Properly store utensils/ice scoop in clean container

*18 Toxic items labeling-non original container

Chemical spray bottles observed not labled

*22 Accredited food handler certificate - 60 days

All food handler must be trained in food safety - 30 days

*10 Clean Sight and Touch

Observed dirty can opener blade.

*31 Individual, disposable towels

Observed no paper towels at bar handwash sink.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at back door.

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

Observed dirty fan covers in WIC's.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Handwashing signage

Need handwash signage at all handwash sinks.

*03 Food products not maintained at 135øF or above

Keep hot hold food at 135 F or higher at all times. Observed cooked meat at 89.6 F and refried beans at 125 F

*10 Clean Sight and Touch

Clean mold in ice machine and inside dirty microwave

*31 Handwashing lavatory - used for other purpose

Observed fruit trays stored in handwash only sink

*34 Pest control-routine inspections for

Observed flies in kitchen

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

Observed food boxes sitting on floor in WIF. Keep 6 inch off floor

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

Observed utensil with no handles in dry-ingredient bin. Provide handle and keep upright

*42 Dirty nonfood contact surfaces

Clean shelves in WIC

*43 Light bulbs, light shields provided

Repair lights under venthood and in server area

*45 Premises shall be maintained in good repair

Repair faucet handle at handwash sink (server area) No running water

*47 Other Violations

Post 'choking poster' up for public view

*32 Approved Food Contact Equip.

REMOVE ALL ABSORBENT MATERIALS

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

EXPIRED 12/7/2021

*47 Handler-Certificate Not on site

PROVIDE FOOD HANDLERS

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*34 Outer openings:closing holes, gaps

RESEAL AROUND BACK DOOR

*21 RFSM - Not On Site

NO RFSM

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

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

PERSONAL DRINKS ( OPEN CONTAINER ) DRINKING IN PREP AREA OVER CUSTOMERS' FOOD

*39 Keep utensils handles upright or protected

PROVIDE A SCOOP WITH A HANDLE

*02 Cold Hold (41øF/45øF or below)

ZUCCHI 47.1

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

REMOVE ALL ABSORBENT MATERIALS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*29 Sanitizing solutions, testing devices

PROVIDE NEW TEST STRIPS

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*38 Thawing. under running water criteria

IMPROPER THAWING OF MEAT

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

PERSONAL DRINKS STORED ON FOOD EQUIPMENT WITH CUSTOMERS' FOOD

*02 Cold Hold (41øF/45øF or below)

BATTER 76.1 & 68.9 PEPPERONI 46.7 f

*47 Conditions of Permit-in use of food equipment

POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN FAN VENT COVER

*21 RFSM - Not On Site

NO RFSM ONSITE

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL ALL CONTAINERS