Culinary Kitchen & Beyond

*14 When to wash hands

EMPLOYEE MUST WASH HANDS BETWEEN TASK.

*19 One Inch Air Gap

THREE COMPARTMENT SINK DRAIN PIPE

*36 Cloths in-use for wiping between uses stored

*06 Discard TCS if date marked exceeds temp & time

REMOVE ALL EXPIRED FOOD PRODUCTS i.e. HEAVY WHIPPING CREAM 042423, MILK 042523

*45 Lockers to be used to store personal items

DO NOT STORE PERSONAL ITEMS SUCH AS PHONE AND BAG ON FOOD PREP. TABLE.

*14 When to wash

EMPLOYEE MUST WASH HANDS AFTER RETURNING FROM OUTSIDE.

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE, ALL FOOD PRODUCTS COVERED BY FOIL.

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

NO PERSONAL DRINKS ON FOOD PREP. TABLE ALLOWED.

*42 Floors/walls/ceiling/nonfood dirty

CLEAR ICE BUILT UP FROM WALL AND FLOOR OF WALK IN FREEZER.

*47 Handler-Certificate Not on site

*06 Discard TCS if date marked exceeds temp & time

MEATLOAF 10-19-22, CHICKEN 10-22-22

*36 Cloths in-use for wiping between uses stored

*34 Pest Control

OBSERVED FRUIT FLIES BY PACKAGING MACHINE.

*06 Discard TCS if date marked exceeds temp & time

REMOVE ALL EXPIRED FOOD PRODUCTS, CREME SAUCE 2-9-22 OF ISABELLAS CATERING

*38 Thawing. under running water criteria - water velocity

OBSERVED TURKEY THAWING IN STANDING WATER.

*47 Permit/license posted

POST STATE OF TEXAS SALE TAX PERMIT UP

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE- ISABELLAS CATERING

*44 Trash can provided for papertowel waste

PROVIDE ONE TO YOUR HAND SINK

*21 RFSM - Not On Site

NOT ON SITE

*34 Outer door: solid,selfclosing,tightfitting

Reseal backdoor properly to eliminate entrance of insects and rodents.

*45 Floor& wall junctures- coved & sealed

Reseal handsink to the wall properly. Patch holes in FRP wall where needed.

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request."

*25 Obtain Variance: reduce oxygen packaging

*9 Reduced Oxygen HACCP Plan

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

BUCKET TESTED 0 PPM

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

*42 Floors/walls/ceiling/nonfood dirty

DE ICE WALK IN FREEZER FLOOR AND WALL

*46 Covered waste receptacle for women's restroom

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

COVER PASTA FROM WALK IN COOLER

*18 Toxic items storage adjacent to food/utensils

STORE CHEMICAL AWAY FROM FOOD.

*06 Discard TCS if date marked exceeds temp & time

PICO 9-14-20

*45 Lockers to be used to store personal items

DO NOT KEEP KEYS ON FOOD PREP TABLES

*42 Floors/walls/ceiling/nonfood dirty

REMOVE TRASH AND ICE BUILT UP FROM WALK IN FREEZER

*36 Cloths in-use for wiping between uses stored

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

PLUMMER IS ON SITE AT THE TIME OF INSPECTION TO REPAIR A BROKEN LINE TO GREASE TRAP WITH A 3' X 3' X 3' HOLE OPENED IN THE MIDDLE OF KITCHEN GROUND . PLEASE STOP ALL YOUR OPENED FOOD PREPARATION UNT

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

*47 Handwashing signage

TO ALL HAND SINK

*19 Backflow prevention device - installed

INSTALL ONE TO FAUCET WHERE HOSE IS CONNECTED

*14 When to wash hands

AFTER RETURNING FROM OUTSIDE

*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed

Thawed in the sink without running water

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

*40 Reuse of single service articles

*33 Warewashing sinks and drain boards, self-draining.

Two drain boards needed at the three compartment sink

*18 Toxic items stored above food/utensils

*01 Cooling -- within 2 hours, 135-70øF

Cooked chicken cooling outsdie of refrigeration at 102.5 degrees

*39 Store all equipment & utensil covered or inverted

boards

*10 Chlorine sanitizer concentration, minimum temp.

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

*36 Cloths in-use for wiping between uses stored

Lack of wiping rag

*33 Manual warewashing equipment, wash solution temp.

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

*21 RFSM - Not On Site

*45 Walls and ceilings, studs, joists, and rafters

Back room

*46 A ware washing sink not used for hand washing or dumping mop water

Utensils stored in the mop sink

*35 Hair Restraints effective

Beard nets missing

*07 Food safe, good condition, unadulterated, and honestly presented

Bagged ice from a non permitted food manufacturer

*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator

*34 Outer openings:closing holes, gaps

*02 Cold Hold (41øF/45øF or below)

Raw chicken held at 45.3 degrees

*25 Reduced Oxygen HACCP Plan - packaged

*40 Reuse of single service articles

*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator

Items in jars

*35 Hair Restraints effective

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

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

Defrosting raw ground turkey with raw fish Raw shell eggs stored over ready ti eat foods

*21 RFSM - Not On Site

*47 RFSM Certificate - Not Display

*38 Thawing. under running water criteria - water velocity

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

*18 Toxic items stored above food/utensils

Soap stored over spices

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

Int he walk in refrigerator - raw shell eggs stored over ready to eat foods

*35 Hair Restraints effective

Beard nets need

*19 One Inch Air Gap

The spray hose at the three compartment sink is hanging below the flood level rim of the sink

*18 Toxic items stored above food/utensils

Store room - soap stored over food products

*35 Hair Restraints effective

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

*25 Have HACCP plan: reduced oxygen packaging

vacunm packing for the smoked salmon

*10 Clean Sight and Touch

Inside of the dishwasher

*01 Cooling -- within 2 hours, 135-70øF

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

Raw shell eggs stored over ready to eat foods

*40 Reuse of single service articles

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

*07 Food safe, good condition, unadulterated, and honestly presented

Cooked foods held for more than seven days

*02 Cold Hold (41øF/45øF or below)

Cut tomatoes held at 74.8 degrees on the counter

*18 Toxic items stored above food/utensils

Hand sanitizer stored over food products

*22 Handlers-Certificate Not On Site

all employees that work directly with food preparation must possess a valid food handler card

*27 Cooling, heating, and holding capacities. Equipment

the walk in cooler was not set at the required temperature setting

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

personal bottled water, 2 bottles, stored on the food prep table

*35 Hair Restraints effective

all employees were not in compliance.

*15 Bare hands contact with ready-to-eat foods

observed an employee cutting ready to eat vegetables without wearing gloves

*02 Cold Hold (41øF/45øF or below)

raw chicken measured at 54 degrees F; cooked rice measured at 55 degrees F; milk at 57 degrees F

*21 RFSM - Not On Site

a Registered Food Service Manager must be present at all times

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

raw chicken and raw beef stored adjacent to each other on the same bottom shelf in the walk in cooler