Company Cafe

*19 Water System Maintained

REPAIR LEAK AT 3 COMP SINK & PREP SINK

*32 Maintain in Good Repair

REPLACE TORN GASKET ON RIC UNITS WHERE NEEDED

*34 Outer openings:closing holes, gaps

SEAL BOTTOM OF BACK DOOR PROPERLY - INSTALL DOOR SWEEP TO CLOSE LARGE GAP

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

STORE SANITIZER BUCKETS OFF THE FLOOR

*42 Nonfood-contact surfaces material

FAN COVERS INSIDE WIC & BLACK FANS IN KITCHEN COOK/ PREP AREAS OBSERVED W/ DUST ACCUMULATION

*45 Premises shall be maintained in good repair

SEAL HAND SINK BY DISH PIT TO THE WALL PROPERLY

*10 Clean Sight and Touch

Clean inside ice machine and waffle maker

*31 Handwashing lavatory - used for other purpose

Do not store items in hand sink

*42 Dirty nonfood contact surfaces

Clean wall above oven

*45 Premises shall be maintained in good repair

Fix small leak at sink and small hole in wall

*03 Food products not maintained at 135øF or above

Salsa found at 105'f, keep at 135'f or higher

*33 Warewashing machines auto. dispense detergents

Keep dish machine at 50ppm Cl

*45 Premises shall be maintained in good repair

Fix hole in wall

*31 Handwashing lavatory - accessible

Do not store items in hand sink

*33 Warewashing machines auto. dispense detergents

Keep dish machine at 50 ppm Cl

*34 Outer door: solid,selfclosing,tightfitting

Close off gap at back door

*42 Dirty nonfood contact surfaces

Clean gaskets and behind cooler

*45 Premises shall be maintained in good repair

Fix hole in wall and replace light under vent hood

*10 Clean Sight and Touch

clean can opener and holder clean soda gun guns

*31 Handwashing lavatory - accessible

*32 Equipment & Utensils smooth easily cleanable

replace plywood shelf liners

*34 Outer door: solid,selfclosing,tightfitting

seal back door

*42 Floors/walls/ceiling/nonfood dirty

clean vent covers, shelves by dish area, gaskets of RIC floors,

*45 Premises shall be maintained in good repair

seal hand sink to the walls

*27 Cooling, heating, and holding capacities. Equipment

reach in cooler(bar)- 55 degrees F

*35 Hair Restraints effective

observed a bar tender without a hair net

*19 Water & Plumbing in good repair- per code

leaking pipe at the three comp sink

*02 Cold Hold (41øF/45øF or below)

almond milk- 53 degrees F

* 21 RFSM notify 10 days & replacement in 45 days

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

DO NOT STORE KNIVES IN BETWEEN EQUIPMENT

*29 Cold/hot hold unit thermometer easily viewable

PROVIDED IN ALL COOLERS

*02 Cold Hold (41øF/45øF or below)

POOLED EGGS 52 DEGREE F

*42 Dirty nonfood contact surfaces

CLEAN SHELVES IN WIC

*10 Clean Sight and Touch

CONDENSATION AT BAR COOLER

*18 Toxic items labeling for original container

RELABEL SANITIZER BUCKET

*10 Clean Sight and Touch

can opener observed with product accumulation

*34 Outer openings:closing holes, gaps

seal all outer perimeters tight to prevent entrance of insects and rodents back and front door

*35 Hair Restraints effective

male employee observed preparing food without hair restraint

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

moist cloth observed under cutting board. remove cloth from bottom of clean equipment bin

*41 Food Label - Bulk food w/ manufatuter labeling

label all food containers with common name squirt bottles

*45 Floor& wall junctures- coved & sealed

seal hand sink in prep area to wall properly. patch holes in FRP wall BOH where needed

*46 Covered waste receptacle for women's restroom

provide a covered waste receptacle for women's restroom stalls.

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*39 Keep utensils handles upright or protected

ice scoop handle touching ice

*10 Clean Sight and Touch

CLEAN: soda guns and soda gun holders meat slicer microwave

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

cloth under cutting board

*42 Floors/walls/ceiling/nonfood dirty

CLEAN: build up on the back door dust on vents and ceilings splash and build up on walls and ceilings

*45 Premises shall be maintained in good repair

exposed ceilings and walls chipping paint

*20 Grease Trap Tickets

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

utensils in standing water (ice scoops)

*39 Store equipment & utensils - avoid contamination

can not store knives between 2 prep tables

*34 Outer door: solid,selfclosing,tightfitting

seal back door (weather stripping)

*10 Sanitization after Cleaning

sanitation bucket week 100 ppm needs to be 200ppm

*32 Equipment & Utensils smooth easily cleanable

cannot use cloth under cutting boards must get cutting board mat can not have tape around knife handle

*02 Machine vending--Cold Hold (41øF/45øF or below) criteria

Temperatures not maintained at 41 degrees F or below.

*42 Nonfood-contact surfaces material

clean splash and build up on all walls, equipment, storage containers and shelves

*18 Toxic items labeling-non original container

Must label all chemicals not in their original container must be labeled with common name

*03 Vending Machine. Hot Hold (135øF or higher)

Temperatures not maintained at 135 degrees F or above

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

Raw chicken over water and half&half creamer

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*38 Thawing. under running water criteria

Water must be running during thawing

*39 Keep utensils handles upright or protected

make sure handles are not touching food

*42 Nonfood-contact surfaces material

Clean cheese shelf in WIC and dust by fans Clean up ice machine and clean intake vents

*47 Handwashing signage

need hand washing only sign at bar and back handsinks

*47 Conditions of Permit-in use of food equipment

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

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

food and drink on prep surfaces

*29 Sanitizing solutions, testing devices

@ dish washed and 3 comp

*39 Soda nozzles and ice bin clean to remove soil

*02 Cold Hold (41øF/45øF or below)

veggie mix 52 F discard all over 4 hrs

*40 Reuse of single service articles

used as shaker, scoop

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

raw shell eggs over rte vegetables at saute keep raw egg away from produce and pasteurized liquid egg

*29 Food thermometers provided and accessible

need in every cooler

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

dishwasher eating drink adj food and clean dishes at line

*32 Equipment & Utensils smooth easily cleanable

have rough surface ice machine replaced no cardboard on shelves

*22 Handlers-Certificate Not On Site

*20 Grease Trap Tickets

get most recent copy

*18 Toxic items storage adjacent to food/utensils

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

old dates on new food date all properly

*43 Light bulbs, light shields provided

over coffee bar

*37 Beverage tubing and cold-plate beverage cooling

*39 Soda nozzles and ice bin clean to remove soil

*02 Cold Hold (41øF/45øF or below)

egg wash not in refrigeration 78 F cut strawberries 50 F boiled eggs 50 F deli meats 62 F, tomatoes 49 F cooked ground beef 44 F have all coolers serviced reducing ambient kitchen te

*15 Contact RTE Products w/ Bare Hands

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw ground beef over cooked ground beef- corrected

*29 Food thermometers provided and accessible

in every cooler

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

label all dry goods

*02 Cold Hold (41øF/45øF or below)

pasta 49.8 F

*32 Approved Food Contact Equip.

no towels undercutting board