Constance Chantilis Inc D/b/a Two Sisters Catering

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

Time stamp items for sale or keep at 41'f or lower

*28 Do not exceed manuf. use by date

Discard all expired products

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

Do not allow handles to touch food

*42 Dirty nonfood contact surfaces

detail bottom shelves

*45 Premises shall be maintained in good repair

observed rusty shelves

*33 Rinsing procedures - 3 compartment sink

3 compartment sink not set up correctly

*43 Clean vent syst:Intake/exhaust air ducts

*43 Light bulbs, light shields provided

CHANGE LIGHT BULB IN VENT HOLD

*36 Cloths in-use for wiping between uses stored

TOWELS STORE ON PREP SURFACE

*02 Cold Hold (41øF/45øF or below)

SALMON 46 DEGREE F, CHICKEN 60 DEGREE F

*18 Toxic items labeling-non original container

LABEL SOAP CONTAINER AT DISH AREA

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

SPICES

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

IN DRY STORAGE AND COOLER

*21 RFSM - Not On Site

EXPIRED

*10 Clean Sight and Touch

Rusty and dusty shelves observed. Clean can opener.

*32 Damaged Equipment

Replace torn cooler gaskets.

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

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

*42 Dirty nonfood contact surfaces

Clean fan cover to WIC.

*43 Light - 50 foot : Food and utensils area

vent hood

*47 Handwashing signage

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*41 Food Labeling - Bulk Food w/ Card or Sign

Label bulk containers

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

cover all food to prevent cross contamination

*02 Cold Hold (41øF/45øF or below)

B. potatoes 50.5F

*42 Dirty nonfood contact surfaces

*32 CIP-Cleanability

clean can opener

*19 Hand sink water temperature below 110'F

hand sink hot water < 110F within 20 seconds

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*35 Jewelry Prohibition

no jewelry for food handlers

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*41 Food Labeling - Bulk Food w/ Card or Sign

Label bulk containers

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

*32 Damaged Equipment

replace damage gaskets

*43 Light bulbs, light shields provided

clean lights shields

*45 Premises shall be maintained in good repair

resurface floors

*18 Toxic items storage adjacent to food/utensils

Toxics stored with food and single service items

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

cover all food items to prevent cross contamination

*02 Cold Hold (41øF/45øF or below)

R. salad 51.9F, d. salad 50.4, g. chicken 51.8 and G. chicken 54.2F

*15 Contact RTE Products w/ Bare Hands

employees preparing salads

*10 Q.A. PPM - follow manufacturer's direction

manufacturer states concentration should be between 150-400ppm. 3-compartment sink in the prep kitchen area.

*14 When to wash hands before donning new gloves

all employees on prep line donned gloves without washing hands.

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

*10 Q.A. PPM - follow manufacturer's direction

0ppm 3-compartment sink quat

*14 When to wash hands before donning new gloves

*34 Outer door: solid,selfclosing,tightfitting

gaps at side doors