Dbu Crowley Bldg

*02 Cold Hold (41øF/45øF or below)

Improper cold holding method used to keep fruit and yogurt cool.

*10 Equipment and Utensils Cleaning-contamination

Ice handle not stored properly

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

Personal phone sitting on wiping cloths

*36 Cloths in-use for wiping between uses stored

Wiping cloths not placed in buckets after use.

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

Need sneeze guards for non-covered food

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

Fryer buckets sitting on top of dirty ovens

*42 Floors/walls/ceiling/nonfood dirty

Clean exterior of ice machine and oven area

*43 Clean vent syst:Intake/exhaust air ducts

Clean dust from air vents

*45Floor, wall, ceiling - Exposed material

Missing/replace floor and ceiling tiles

*47 Other Violations

inspection upon request sign needed

*02 Cold Hold (41øF/45øF or below)

egg in produce wic at 49.8F, move PHF to working WIC

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

observed molded cream cheese and molded strawberries in produce WIC, dispose of food.

*10 Clean Sight and Touch

clean inside ice machine, grime observed.

*29 Sanitizing solutions, testing devices

observed expired thermal test strips, replace

*32 Damaged Equipment

observed damaged utensils, replace.

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

no drinks allowed to be stored next to or above working food areas.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

provide sneeze guards at serving lines.

*38 Frozen food. Stored frozen foods shall be maintained frozen

date mark thawing foods

*39 Equipment in good repair and proper adjustment.

repair produce WIC, not maintaining food under 41F

*42 Dirty nonfood contact surfaces

clean shelves.

*45 Premises shall be maintained in good repair

repair damaged walls and exposed ceiling.

*47 Conditions of Permit-in use of food equipment

post sign

*47 Conditions of Permit-in use of food equipment

POST CONSUMER HEALTH SIGN. MAKE VISIBLE TO CUSTOMERS.

*42 Dirty nonfood contact surfaces

DUST BUILD UP ON FANS OF WALK IN COOLER, DUST BUILD UP ON CEILING TILES, DUST ON WALLS, GRIME ON SHELVES, GRIME ON GASKETS OF REACH IN COOLERS, CLEAN.

*28 Do not exceed manuf. use by date

OBSERVED PACKAGE OF TOFU IN WALK IN COOLER WITH EXPIRATION DATE OF 01-11-23, DISCARD

*38 Frozen food. Stored frozen foods shall be maintained frozen

OBSERVED KEEP FROZEN FAJITA IN WALK IN COOLER, KEEP FROZEN FOODS FROZEN AND DATE MARK IF THAWING.

*45 Premises shall be maintained in good repair

OBSERVED LEAK COMING FROM BACK STORAGE AREA, REPAIR ROOF.

*02 Cold Hold (41øF/45øF or below)

OBSERVED BOTTLE OF LEMON JUICE AND ZESTY SAUCE OPENED AND STATING TO REFRIGERATE AFTER OPENING.

*43 Clean vent syst:Intake/exhaust air ducts

OBSERVED DUST BUILD UP ON INTAKE VENTS.

*39 Store clean utensils in a self-draining position

OBSERVED IN-USE ICE BUCKETS STORED UPRIGHT, STORE IN SELF DRAINING POSTION.

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

STORE SANITIZER BUCKETS OFF FLOOR BUT NOT ON FOOD CONTACT SURFACES

*39 Soda nozzles and ice bin clean to remove soil

observed white build up on ice shoot, clean.

*02 Cold Hold (41øF/45øF or below)

sliced ham at 60.1F, mash potato at 59.0F, sliced tomato at patty station at 47.9F. maintain cold hold temperature or use time as public health control. observed sauces that were open stating "refrige

*42 Floors/walls/ceiling/nonfood dirty

observed dust build in walk in coolers an on ceilings/walls of kitchen. clean.

*10 Clean Sight and Touch

grime build up inside of ice machine, clean and sanitize ice machine.

*47 RFSM Certificate - Not Display

register and post Food Manager certificates.

*02 Cold Hold (41øF/45øF or below)

tuna salad at 60.4F, sliced ham at 59.9F, potato salad at 61.4F all food in salad bar area above cold hold temperature. place all food on ice.

*39 Equipment in good repair and proper adjustment.

whole salad bar equipment not maintaining cold hold equipment, repair.

*42 Floors/walls/ceiling/nonfood dirty

observed dust build up on ceiling. observed dust build up on fan located in bakery.

*43 Clean vent syst:Intake/exhaust air ducts

observed dust build up on intake vents.

*25 HACCP Plan Record to be maintained

walk in coolers and freezer observed missing september records. provide

*47 Conditions of Permit-in use of food equipment

provide consumer health sign. MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

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

observed shelled eggs next to oranges, properly arrange. COS.

*10 Chlorine sanitizer concentration, minimum temp.

warewash machine thermometer was reading 190 for final rinse. Ecolab test strip showed max temperature was 160F. repair.

*47 Handwashing signage

provide hand wash sign at hand sink located next to work table. COS

*25 HACCP CORRECTIVE ACTIONS C.C.P.

observed cold food not at temperature. corrective action was not observed.

*02 Cold Hold (41øF/45øF or below)

observed sliced tomato at 48F, diced tomato at 45.4F, salad dressing at 48.1F. food is safe due to only being out for less than 3 hours. Work on keeping food at 41F or work on creating Time a PHC for

*39 Equipment & utensils cleaned before restocking

observed restocked utensils soiled, clean before restocking. COS

*29 Manual warewashing: thermometer provided

thermometer of warewash machine reading 190F actual temperature at 160F.