Da Munchies

*18 Medicines labeled and stored properly

Keep medicine/pill separated from food for sale

*21 Outfitter-Certified Food Manager

RFSM expired

*31 Handwashing lavatory - used for other purpose

Do not store utensils in hand sink

*34 Remove dead/trapped pests

Clean up y evidence of pest

*35 Hair Restraints effective

Employees must wear hair restraints

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

Keep packaged food and other items off floor

*38 Thawing. under running water criteria

When you thaw food must do it under running water or refrigeration

*42 Dirty nonfood contact surfaces

Clean shelves in walk-in coolers

*45 Premises shall be maintained in good repair

Finish repairs in kitchen

*14 When to wash hands before donning new gloves

Must wash hands before donning new gloves

*21 RFSM - Not On Site

RFSM expired

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide test strips for sanitizer

*32 Approved Food Contact Equip.

Unapproved materials used as liners (newspapers)

*45 Premises shall be maintained in good repair

Finish replacing faucets at sinks

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

Observed an open cup/Newports on food counter/prep.

*39 Store all equipment & utensil covered or inverted

Invert single service when not used.

*45 Unnecessary articles prohibited

Remove all unnecessary articles (storage areas).

*31 Handwashing lavatory - used for other purpose

Utensils observed inside front hand sink.

*46 Toilet tissue, availability

No toilet paper inside restroom.

*24 Food Labeling- with common name of the food

Label food squeeze bottles.

*28 Original cont. of RTE/PHF/Day1= day of opening

Ready to eat/plant based foods must be datemarked--WIC.

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

unused equipment in all areas must be kept in a dry and clean place

*43 Clean vent syst:Intake/exhaust air ducts

*10 Equipment and Utensils Cleaning-contamination

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

missing date marking on food containers must be have date marks on food containers inside cooler units

*45 Premises shall be maintained in good repair

light shields broken must be replace or repair to proper condition

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

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

missing date marks on food containers inside cooler units

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

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

*31 Handwashing lavatory - accessible

*34 Controlling pests. Eliminating harborage conditions

Fly activity observed.

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

*45 Lockers to be used to store personal items

*47 Conditions of Permit-in use of food equipment

*31 Handwashing lavatory - used for other purpose

equipment stored in hand sink

*22 Handlers-Certificate Not On Site

*24 Food Label- manufacture/packer/distrubtor name

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

Cover all food to prevent cross contamination

*43 Light bulbs, light shields provided

repair lights in kitchen and under vent hood system

*34 Outer openings:closing holes, gaps

close all gaps in ceilings

*32 Damaged Equipment

repair and clean RIC

*12 Report Sickness

Provide Employment health agreement policy (warning)

*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable

repair exposed wood on counter

*06 Discard TCS if date marked exceeds temp & time

cheeses 12/20/18

*29 Sanitizing solutions, testing devices

provide sanitizer test strip

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

mushroom

*10 Clean Sight and Touch

provide cleaning for the freezer and food containers

*06 Discard TCS if date marked exceeds temp & time

cheese, hot dog

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

observed raw eggs, tomato, store together

*10 Clean Sight and Touch

provide cleaning for prep area, wic

*19 Water & Plumbing in good repair- per code

leaking in the wic

*20 Grease Trap Tickets

provide grease trap cleaning for 3 monhs

*21 RFSM - Not On Site

expired rfsm

*22 Handlers-Certificate Not On Site

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

all foods in wic

*31 Handwashing lavatory - used for other purpose

bucket in he hand sink

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

Dirty seals to reach in cooler

*29 Sanitizing solutions, testing devices

Please provide test strips for sanitizing solution. Please read manufacturer's directions for the tablets. If tablets are used, test strips for Quaternary Ammonium (Quat, MultiQuat, SaniQuat, e

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

Butter stored in walk in cooler uncovered.

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Houseflies present.

*36 Cloths in-use for wiping between uses stored

Moist cloth stored out of sanitizing solution.

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

When staff process foods and store under refrigeration, such foods should be date marked to ensure product does not stay past 7 days.

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

Bulk food containers with white powder not clearly labeled.

*45 Floor& wall junctures- coved & sealed

Tile missing from coping around floor drain.

*10 Equipment and Utensils Sanitization

Dirty seals to reach in cooler.

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

Dented cans in dry storage area.