Crispy Chicken & Rice

*34 Outer door: solid,selfclosing,tightfitting

back door does not close tightly- gap observed

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

uncovered cooked food in RIF

*42 Dirty nonfood contact surfaces

clean gaskets on RIF/ RIC

*45 Drying Mops-air dry

hang wet mops to air dry

*43 Ventilation,mechanical

check a/c

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink

*46 Physical Facilities Premises

clean restroom

*45 Premises shall be maintained in good repair

premises shall be in good repair: repair cove base, replace damaged ceiling tiles,

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, clean shelves, cabinet under soda machine, fan in dining room, clean area around fryers

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

store food 6 inches off the floor

*10 Sanitization after Cleaning

sanitization required after washing utensils

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

clearly date mark TCS food for 7 days only

*34 Pest control-routine inspections for

observed flies in dining room

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

store utensils 6 inches off the floor

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

provide label for food storage containers

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

personal drinks sit on prep tables

*42 Dirty nonfood contact surfaces

clean shelves in reach in coolers, clean gaskets, fan in dining room shall be cleaned

*02 Cold Hold (41øF/45øF or below)

tartar sauce 54 degrees f

*10 Clean Sight and Touch

clean ice machine

*32 Damaged Equipment

cooler 54 degrees f-repair

*39 Equipment-doors, seal hinges adjusted/intact

repair gaskets around cooler door

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

keep sauces at least 6 inches off floor

*20 Grease Trap Tickets

need current grease tarp ticket

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

rice spoon in cold running water

*42 Dirty nonfood contact surfaces

ice machine, cooler shelves, gaskets need to be cleaned

*19 Water & Plumbing in good repair- per code

backflow device and leaking pipe need to be serviced

*47 Health permit posted

sales tax and food permit do not match, correct owners name on health permit within 45 days

*36 Cloths in-use for wiping between uses stored

after cleaning surface place cleaning cloth back in sanitizer bucket

*21 RFSM - Not On Site

rfsm expired, must be renewed and on site

*22 Accredited food handler certificate - 60 days

must have food handler card

*43 Light bulbs, light shields provided

light shield in dry storage area and vent hood lights

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

label food container with contents

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

Store ice scooper with handle up

*45Physical Facilities Floors,Walls,Ceilings

Baseboard around restroom door needs to be cleaned and chalked

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

Repair ice machine and do not use wood as support for utensils

*42 Floors/walls/ceiling/nonfood dirty

Clean ceiling tiles and walls

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

observed food stored on floor-store food 6 inches off the floor

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

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

*19 One Inch Air Gap

provide one inch air gap

*40 Single use articel wrapped or dispensed

straws

*20 Grease Trap Tickets

provide new grease trap ticket

*42 Dirty nonfood contact surfaces

clean shelves, coolers, freezers, clean fans in dining room

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

provide label for food storage containers

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*45 Premises shall be maintained in good repair

premises needs to be in good repair-wet ceiling tiles, cover holes, seal edges

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

provide label for food storage containers

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

knife

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

provide

*19 Water & Plumbing in good repair- per code

leaking pipe under hand sink

*18 Use toxics according to additional condition

bleach more than 200 ppm

*22 No unnecessary personnel allowed in food prep area

*47 Conditions of Permit-in use of food equipment

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

personal food

*42 Dirty nonfood contact surfaces

clean coolers, freezers,

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

provide label for food storage containers

*31 Handwashing lavatory - accessible

hand sink shall be accessible at all times to wash hands

*42 Dirty nonfood contact surfaces

clean ice dispenser (outside), freezers, fryers, equipment, coolers,

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

store food 6 inches off floor

*46 Covered waste receptacle for women's restroom

provide covered receptacle

*45 Premises shall be maintained in good repair

cove base, cover gap between wall and floor, remove tape around pipe under hand sink

*22 Handlers-Certificate Not On Site

all employees need to get food handler cards

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

personal drink

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

provide written procedure about vomiting/diarrhea event, bodily fluid spill kit

*47 Health permit posted

health permit-owner's name do not match

*02 Cold Hold (41øF/45øF or below)

BABY SHRIMP 48, RAW CHICKEN 47

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*31 Handwashing lavatory - used for other purpose

FOOD IN SINK

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

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

*39 Soda nozzles and ice bin clean to remove soil

*18 Toxic items labeling-non original container

*29 Mechanical holding unit, thermometer location

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

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

*43 Light bulbs, light shields provided

*45 Drying Mops-air dry

*10 Clean Sight and Touch

DIRTY ICE MACHINE

*18 Toxic items labeling-non original container

*29 Thermometer shall be easily readable

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

*42 Dirty nonfood contact surfaces

DIRTY RACKS IN REACH IN COOLER

*43 Clean vent syst:Intake/exhaust air ducts

*19 One Inch Air Gap

*46 Physical Facilities Premises-closing toilet room doors

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

*10 Chlorine sanitizer concentration, minimum temp.

NO SANITIZER IN BUCKET

*18 Licensed pest control applicator only

DO NOT USE RAID IN KITCHEN

*47 Handwashing signage

*43 Clean vent syst:Intake/exhaust air ducts

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

DATE MARKING EXPIRED, PLEASE DISCARD

*47 Handwashing signage

*42 Floors/walls/ceiling/nonfood dirty

REPLACE MOLDED CEILING TILES

*39 Equipment in good repair and proper adjustment.

REPLACE BROKEN GASKETS

*47 RFSM Certificate - Not Display

*31 Handwashing lavatory - accessible

*43 Clean vent syst:Intake/exhaust air ducts

*43 Light bulbs, light shields provided

*42 Dirty nonfood contact surfaces

clean the gaskets on the reach in cooler.

*32 Equipment clearance of cleaning space

the styrofoam containers sitting on top of the soda crates ( unable to clean under the crates.)

*39 Equipment in good repair and proper adjustment.

the broken gaskets on the reach in cooler.

*19 One Inch Air Gap

Ice machine drain line should have a one inch air gap. ( pipe laying in the drain.)

*32 Nonfood surfaces-design to be cleaned easily

Paint the interior of the cabinet ( under the soda fountain)

*35 Hair Restraints effective

Provide hair nets or hats while cooking and prepping food.

*18 Toxic items labeling-non original container

the spray bottle was not labeled with chlorine and water on outside of the bottle.

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes should be in sanitizer when not in use. ( sitting on the counter top.)

*37 Food shall be protected from contamination by storing the food in a clean, dry location

dirty shelfs with food containers

*21 RFSM - Not On Site

not on site

*14 When to wash hands as often as necessary during prep

don't washing hands when changing tasks

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*39 Soda nozzles and ice bin clean to remove soil

need clean all nozzles in all units

*39 Equipment in good repair and proper adjustment.

need repair all RI units seals are broken holding with tape

*45 Attachments to walls and ceilings shall be easily cleanable

dirty behind oil fryers and vent hood

*22 Handlers-Certificate Not On Site

food handlers cards not available

*31 Individual, disposable towels

not paper towels

*45 Clean facilities as often as necessary.

all areas are dirty

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit