East Bound and Down Ice House

*20 Grease Trap Tickets

EMAIL MOST RECENT COPY

*18 Toxic items labeling-non original container

RELABEL SPRAY BOTTLES, OBSERVED SPRAY BOTTLE WITH BLUE LIQUID NOT LABELED

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

ENSURE PROPER DATE MARKING PICO PREP DATE 10/25/19 USE BY DATE 11/5/19 MUST DATE MARK 7 DAYS WITH DAY 1 BEING PREP DATE

*42 Nonfood-contact surfaces material

NO TOWEL AS A LINER

*43 Light 20 foot : Reach-in cooler

REPLACE/ REPAIR IN RIC

*21 RFSM - Not On Site

EXPIRED CERTIFICATE

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

RAW SHELLED EGGS STORED OVER LETTUCE IN RIC

*29 Food thermometers provided and accessible

THERMOMETER IN BACK OF SHORT COOLER BROKEN, REPAIR OR REPLACE

*06 Discard if TCS is in container w/ no date or day

expired date marking on prepared foods

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

cross contamination by arrangement

*35 Hair Restraints effective

provide hair restraints

*02 Cold Hold (41øF/45øF or below)

s. cheese 45.9

*22 Handlers-Certificate Not On Site

certify all staff

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*34 Pest control-routine inspections for

provide pest control records

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

label bulk container

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

food stored under hand sink

*10 Clean Sight and Touch

Clean all food contact surfaces

*34 Service dogs allowed

no dogs allowed on patio (final warning)

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

provide splash guard

*19 One Inch Air Gap

Maintain hot water at hand sink 110F within 20 seconds

*34 Outer openings:closing holes, gaps

reseal around doors

*45 Unnecessary articles prohibited

remove all unnecessary equipment

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

*21 RFSM - Not On Site

no RFSM on duty during inspection

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

brisket 53.8

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

expired date marking

*39 Equipment and Utensils Storage

equipment stored improperly

*22 Handlers-Certificate Not On Site

Certify all staff

*34 Outer openings:closing holes, gaps

Reseal around back doors

*19 One Inch Air Gap

Provide 1 inch air gap

*39 Keep utensils handles upright or protected

Provide a scoop with a handle

*22 Handlers-Certificate Not On Site

Provide food handlers

*31 Handwashing lavatory - used for other purpose

Hand sink for hand washing only!!

*35 Handling of animals is ok when....

No dogs allowed in food establishment (service animals only)

*18 Toxic items labeling-non original container

*28 Do not exceed manuf. use by date

*31 Individual, disposable towels

*34 Pest control-routine inspections for

bees inside bar - insects

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

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

cover ice bins when bar windows and doors open.

*39 Soda nozzles and ice bin clean to remove soil

*44 Indoor Trash Can Cover

*47 Health permit posted

*47 Other Violations

*34 Animals allowed in areas not for food service

No pets (dog) allowed inside.

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

Protect ice from contamination.