FEB 5
2024
PASS 14 violations
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
Use time marks for salad and tomaotes
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw meat over lemons
*19 One Inch Air Gap
Provide at least a one inch air gap at drain under 3-compartment sink
*22 Accredited food handler certificate - 60 days
Provide food handler certificates on site
*28 Date marking > 24 hrs,on site,temp 41F
Date all food held over one day
*29 Cold/hot hold unit thermometer easily viewable
Provide thermometers in all units
*32 Equipment & Utensils smooth easily cleanable
Do not use foil as a liner Remove plastic film on equipment
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Do not store personal drinks on food contact surfaces
*10 Chlorine sanitizer concentration, minimum temp.
Repair sanitizer in dishwasher
*37 Storing the food at least 15 cm (6 inches) above the floor
Do not store food on the floor in WIF
*39 Store all equipment & utensil covered or inverted
Store all utensils -plates/forks/spoons - to avoid contamination
*42 Floors/walls/ceiling/nonfood dirty
Clean A/C vents in kitchen and dining room
*43 Clean vent syst:Intake/exhaust air ducts
Clean vent hood
*47 Handwashing signage
Provide hand washing sign at all hand sinks.