Cindi's Deli & Bakery

*10 Chlorine sanitizer concentration, minimum temp.

Maintain sanitizer buckets at 50 ppm Cl

*19 One Inch Air Gap

Provide at least one inch air gap at drains under dishwasher

*32 Equipment & Utensils smooth easily cleanable

Replace rusted shelves

*34 Outer door: solid,selfclosing,tightfitting

Replace weather strip on bakery back door

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

cover all food in WIC

*42 Dirty nonfood contact surfaces

clean WIC shelves, vent above dishwasher, WIC fans, microwave edges

*45 Drying Mops-air dry

Hang mops to dry

*47 Other Violations

Provide Bodily Fluid Spill instructions

*14 When to wash hands before donning new gloves

Wash hands before using new gloves.

*10 Sanitization after Cleaning

dish washer did not reach 180. dishwasher 151* no sanitizer in sanitation bucket to much sanitizer in sani bucket 200+ ppm

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

raw chicken over raw beef

*40 Reuse of single service articles

can not reuse single use container- must be a food grade container

*27 Cooling, heating, and holding capacities. Equipment

Lower RIC temperatures to provide adequate cooling

*36 Cloths in-use for wiping between uses stored

Remove wiping cloths under rubber mats

*19 One Inch Air Gap

*42 Dirty nonfood contact surfaces

Clean floors under equipment

*02 Cold Hold (41øF/45øF or below)

*10 Clean Sight and Touch

*47 Food prep/utensil wash/mop sink not for hand wash

*42 Floors/walls/ceiling/nonfood dirty

*32 Damaged Equipment

BROKEN GASKETS

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

*18 Toxic items labeling-non original container

*29 Food thermometers provided and accessible

*31 Handwashing lavatory - used for other purpose

*39 No equipment & utensil under contamination sources

REMOVE TOWELS FROM UNDER CUTTING BOARDS

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

Must datemark items held longer than 24hrs for no longer than 7 days.

*34 Outer door: solid,selfclosing,tightfitting

Observed gap at the back door in the bakery.

*42 Floors/walls/ceiling/nonfood dirty

Clean behind shelves and equipment in the bakery, and behind the dish machine.

*45 Lockers to be used to store personal items

Store al personal items in appropriate place.

*10 Clean Sight and Touch

Clean inside ice machine.

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

*42 Floors/walls/ceiling/nonfood dirty

Clean floors in WIC and behind equipment.

*36 Cloths in-use for wiping between uses stored

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

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

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

*03 Food products not maintained at 135øF or above

*10 Chlorine sanitizer concentration, minimum temp.

*45 Lockers to be used to store personal items

*45Floor, wall, ceiling - Exposed material

*32 Equipment & Utensils resistant pit,chip, crazing

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

*29 Mechanical holding unit, thermometer location

reach in cooler

*47 RFSM Certificate - Not Display

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

provide the

*21 RFSM - Not On Site

*39 Equipment in good repair and proper adjustment.

walk in cooler thermometer showing 50F, meats inside at 43 F- moved

*22 Handlers-Certificate Not On Site

*24 Food Label- manufacture/packer/distrubtor name

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

provide a splash guard

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

*29 Mechanical holding unit, thermometer location

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

provde a splas1

*10 Sanitization after Cleaning

dish washer must sanitize at 180 F or 50 ppm chlorine concentration

*29 Mechanical holding unit, thermometer location

*24 Food Label- manufacture/packer/distrubtor name

*19 Water & Plumbing in good repair- per code

handsink hot water

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

knife in between cooler

*45 Premises shall be maintained in good repair

soap dispenser

*36 Cloths in-use for wiping between uses stored

keep wet cloth in sanitizer bucket

*18 Toxic items labeling-non original container

provide label for chemical spray bottle

*37 Food, utensils & equip under other sources

food in wic (ice build up on food boxes)

*33 Mech. warewash, hot water sanitizing, other machines

dish washer final rinse water 136 degrees f

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, shelves in walk in cooler, dish washer, mixer, can opener station, shelves

*39 Keep utensils handles upright or protected

keep utensils with handle up

*34 Pest control-routine inspections for

observed fruit flies

*42 Nonfood-contact surfaces material

rusty shelves

*22 Handlers-Certificate Not On Site

provide food handler card

*15 Contact RTE Products w/ Bare Hands

do not touch rte food with bare hands

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

cover food, ICE BUILD UP IN WIF

*10 Clean Sight and Touch

clean soda nozzles