Chuchu Grocery

*06 Time as PHC: 4 hours provide written procedures methods of compliance

PROVIDE TIME LABEL AND PROCEDURE TO PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN SHELVES, AND EXTERIOR OF CONTAINERS

*43 Light - 20 foot : Washing, utensil, toilet

RESTROOM

*45 Unnecessary articles prohibited

ORGANIZE CASHIER AREA

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER

*47 Conditions of Permit-in use of food equipment

POST SIGN " MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST"

*42 Floors/walls/ceiling/nonfood dirty

CLEAN SANITIZER HOSE FROM DISPENSER, SHELVES

*22 Handlers-Certificate Not On Site

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*45 Unnecessary articles prohibited

REMOVE UNNECESSARY ARTICLES AND ORGANIZE YOUR STORAGE AREA

*46 Enclosed toilet room w/self closing doors

KEEP SELF CLOSING DEVICES FROM RESTROOM DOOR IN GOOD WORKING ORDER AT ALL TIMES

*06 Discard TCS if date marked exceeds temp & time

WARNING! HOT DOG JUNE 19 , 2019

*43 Light bulbs, light shields provided

DRY STORAGE AREA

*21 RFSM - Not On Site

NOT ON SITE

*10 Clean Sight and Touch

CUTTING BOARD

*03 Food products not maintained at 135øF or above

WARNING! VEGETABLES PASTRY 100'F MAINTAIN ALL HOT FOOD PRODUCTS AT 135'F OR HIGHER. IF TIME IS USE AS PUBLIC HEALTH CONTROL , PLEASE PROVIDED WRITTEN PROCEDURE AND TIME LABEL ON PRODUCTS

*24 Food Label- manufacture/packer/distrubtor name

WARNING! ALL PREPACKAGED FOOD PRODUCTS.

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

STORE ALL ITEMS OFF THE FLOOR FROM STORAGE AREA

*31 Handwashing lavatory - used for other purpose

DO NOT PLACE ANY ITEM BEHIND FAUCET OF KITCHEN HAND SINK

*47 OTHER VIOLATIONS

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

*47 Conditions of Permit-in use of food equipment

POST SING" MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST" UP

*21 RFSM - Not On Site

NOT ON SITE

*43 Light bulbs, light shields provided

DRY STORAGE AREA

*24 Food Label- manufacture/packer/distrubtor name

LABEL ALL PREPACKAGED FOOD PRODUCTS FROM STORE

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

STORE ALL ITEMS OFF THE FLOOR FROM DRY STORAGE AREA

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

*46 Enclosed toilet room w/self closing doors

*06 Discard TCS if date marked exceeds temp & time

EGG 060619

*03 Food products not maintained at 135øF or above

BEEF PASTRY 110'F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN SANITIZER HOSE FROM DISPENSER

*15 Bare hands contact with ready-to-eat foods

OBSERVED OWNER TOUCHED BREAD WITH BARE HANDS

*45 Unnecessary articles prohibited

i.e. SHOES

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

NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEES' BEVERAGE IN FOOD PREP AREA

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*45 First Aid

*47 Conditions of Permit-in use of food equipment

POST SIGN " CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST" UP

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*10 Sanitization after Cleaning

OBSERVED OWNER WASHED EQUIPMENT WITH DETERGENT ONLY. MUST SANITIZE ALL FOOD EQUIPMENT WITH SANITIZER

*46 Enclosed toilet room w/self closing doors

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED ONE ROACH ON THE FLOOR NEAR CASHIER AREA.

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

NO DRINKING IN FOOD PREP. AREA ALLOWED

*43 Light bulbs, light shields provided

DRY STORAGE AREA

*36 Cloths in-use for wiping between uses stored

*24 Food Label- manufacture/packer/distrubtor name

LABEL ALL FOOD PRODUCTS WITH NAME OF YOUR BUSINESS

*45 Unnecessary articles prohibited

CLEAR STORAGE AREA OF UNNECESSARY ARTICLES AND CASHIER AREA

*22 Handlers-Certificate Not On Site

*45 Unnecessary articles prohibited

ORGANIZE ALL YOUR STORAGE AREA

*02 Cold Hold (41øF/45øF or below)

------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -

*20 Grease Trap Tickets

PLEASE EMAIL YOUR GREASE TRAP RECORD

*46 Enclosed toilet room w/self closing doors

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

TRAYS

*24 Food Label- manufacture/packer/distrubtor name

TO ALL PREPACKAGED PRODUCTS

*29 Cold/hot hold unit thermometer easily viewable

*47 Conditions of Permit-in use of food equipment

*28 Do not exceed manuf. use by date

REMOVE ALL EXPIRED FOOD PRODUCTS

*21 RFSM - Not On Site

*47 Handwashing signage

KITCHEN AND RESTROOM

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN HAND SINK

*29 Sanitizing solutions, testing devices

*42 Floors/walls/ceiling/nonfood dirty

FREEZER, SINK, WALK IN COOLER

*24 Food Label- manufacture/packer/distrubtor name

TO ALL YOUR PREPACKAGED PRODUCTS

*43 Light bulbs, light shields provided

BAKERY CASE

*28 Do not exceed manuf. use by date

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*46 Enclosed toilet room w/self closing doors

*47 Handwashing signage

*24 Food Label- manufacture/packer/distrubtor name

*07 Packaged food shall be labeled as specified in law

*31 Individual, disposable towels