Crisp Salad Company

*31 Handwashing lavatory - accessible

Hand sink not accessible blocked by broom and dust pan

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

Sanitation buckets must be off floor

*45 Lockers to be used to store personal items

personal items (phone) on prep table

*18 Toxic items labeling-non original container

Must label all spray bottles with the chemicals common name

*34 Controlling pests. Eliminating harborage conditions

lots of fruit flies

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*21 RFSM - Not On Site

***NO RFSM ON SITE***

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

400 ppm

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

*31 Handwashing lavatory - used for other purpose

Spray bottles stored in sink.

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

*21 RFSM - Not On Site

none on site citation issued

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

date mark all food in wic properly

*18 Toxic items labeling-non original container

label

*27 Cooling method, criteria - rapid cooling equipment

*02 Cold Hold (41øF/45øF or below)

cooked chicken 53 F boiled eggs49 F chicken WIC 46 F bleu cheese WIC 45 F citation at next

*02 Cold Hold (41øF/45øF or below)

cilantro lime dressing 50.1 F- find a better way to keep cold shrimp 56 F too high above fill line boiled eggs 51 F cubed steak 44 F WIC

*21 RFSM - Not On Site

*27 Cooling method, criteria - using ice bath

need to cool meets before placing in cold hold

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

label dry foods

*14 When to wash hands before donning new gloves

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

in WIC

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

cover when not in use