East Hampton Sandwich Co

*21 RFSM - Not On Site

A CERTIFIED FOOD MANAGER SHALL BE PRESENT ALL HOURS OF OPERATION

*29 Sanitizing solutions, testing devices

PROVIDE SINK & SURFACE TEST STRIPS FOR 3 COMP SINK SANITIZER

*32 Maintain in Good Repair

REPLACE TORN GASKET OF RIF/ RIC UNITS ON COOK LINE & WHERE NEEDED

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

STORE SANITIZER BUCKETS OFF THE FLOOR

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

OBSERVED BOXES OF PRODUCT ON FLOOR INSIDE OF WIF

*45 Premises shall be maintained in good repair

PATCH HOLES IN FRP WALLS IN DISH PIT AND WHERE NEEDED

*01 Cooling -- total 6 hours, 135-41øF

Lobster at 45 degrees over 6 hrs

*02 Machine vending--Cold Hold (41øF/45øF or below) criteria

Cold hold in kitchen malfunctioning food at 60 degrees

*06 Time as PHC:provide written procedures on site

No records of time being used as a method of control

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

Food stored on floor in WIC and WIF

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

Utensils stored on floor in rear of kitchen

*42 Floors/walls/ceiling/nonfood dirty

Kitchen floors soiled

*43 Clean vent syst:Intake/exhaust air ducts

Air vents in kitchen soiled

*45 Premises shall be maintained in good repair

Missing ceiling tiles above walk in

*21 RFSM - Not On Site

Must have RFSM certificate on display. Must have RFSM on site during serving hours

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

Employee drinks bottle next to utensil

*36 Cloths in-use for wiping between uses stored

Wiping cloths must be kept in sanitizer bucket not on prep surface

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

Employee bag next to utensils

*47 Handwashing signage

Missing hand wash sign at front hand wash sink

*02 Cold Hold (41øF/45øF or below)

Chicken 48* Cheese 47* onions 66* tomato 61* Beef 58*

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

Utensils must be stored 6” off the floor

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

can not store knives between 2 pieces of equipment (knives) no way to sanitize

*45 Premises shall be maintained in good repair

exposed ceiling in the production

*21 RFSM - Not On Site

Must register food manager course with the City of Dallas

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

raw chicken over bacon

*31 Handwashing lavatory - accessible

hand sink blocked

*32 Equipment and Utensils Multiuse Materials durable

can not use cloth under cutting boards and or food/utensils

*14 When to wash hands before donning new gloves

*42 Floors/walls/ceiling/nonfood dirty

*20 Grease Trap Tickets

*32 Equipment and Utensils Durability and Strength

Do not use nylon for holding pipes together

*02 Cold Hold (41øF/45øF or below)

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained @ 41 degrees or below. Lettuce 68* Beef 47.1* Chicken 47.1 * mixed fruit 48.8. cheese 48*

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

No cloth under cutting boards get cutting board mat can not store utensils on cloth or squeeze bottles Can not use cloth to catch moisture or grease No cardboard on the floor Remove foil from shelv

*10 Sanitization after Cleaning

3 comp & dishwasher have no sanitizer

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

mixing bowl sitting an chips

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

knife Stored under meatslicer

*42 Floors/walls/ceiling/nonfood dirty

clean splash & buildup clean hand Sinks

*45 Lockers to be used to store personal items

personal items can not go above next to food /utensils or on prep surface

*42 Floors/walls/ceiling/nonfood dirty

*44 Trash can provided for papertowel waste

*22 Handlers-Certificate Not On Site

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

*21 RFSM - Not On Site

*19 Water & Plumbing in good repair- per code

Repair leak under 3 comp sink

*02 Cold Hold (41øF/45øF or below)

*42 Dirty nonfood contact surfaces

Keep food containers and counter tops clean

*30 Food Establishment Permit

*39 Cutting surfaces.

*29 Mechanical holding unit, thermometer location

provide hanging thermometer inside wic

*45 Premises shall be maintained in good repair

detail clean the walls underneath and around equipment recaulk moldy caulk with new caulk at hand sink near 3 com sink detail clean all floor throughout at the establishment

*02 Cold Hold (41øF/45øF or below)

cold holding food items must be maintained at 41 degrees f whole turkey observed at 57 degrees f in wic

*34 Pest control-routine inspections for

gnats observed throughout the kitchen area

*42 Dirty nonfood contact surfaces

encrusted grease build up observed on exterior of the food equipment clean exterior of all food equipment -cook line clean exterior of bulk ingredient bins

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

food observed on the floor inside wic

*47 Other Violations

completely submerge food containers in ice

*14 Gloves single use

food staff observed with the same single use gloves changed task without washing hands

*21 RFSM - Not On Site

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

*38 Thawing. under running water criteria

Full broiler chicken sitting in water in the two compartment sink.

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

Provide test papers for the sanitizer at the three compartment sink ( chlorine for the dish machine but none for the Q. A. sanitizer at the three compartment sink. expired test strips 12/2017

*47 RFSM Certificate - Not Display

Registered food service manager certificate not posted for public viewing. SECONDWARNING

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

store the bread on the bread rack at least six inches off the floor. SECOND WARNING walk in freezer had boxes of food on the floor

*47 Health permit posted

Health permit posted.

*21 RFSM - Not On Site

Provide a RFSM on site during the operation of the business kitchen . SECONDWARNING

*22 Handlers-Certificate Not On Site

provide food handlers card.

*34 Controlling pests. Eliminating harborage conditions

Evidence of fruit flies at the two compartment sink.]

*44 Waste receptacles outdoors/tight fitting lids

the doors on the dumpster left open . they should be closed

*21 RFSM - Not On Site

Registered food service manager must be on site during the operation

*31 Individual, disposable towels

Broken hand towel dispenser

*10 Other sanitizer use - manufacturer label direction

the sanitizer is100ppm at the buckets and three compartment sink.

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

Food stored on the floor in cooler and in bread racks.

*47 RFSM Certificate - Not Display

provide a city registered food service manager certificate posted for public viewing.

*22 Handlers-Certificate Not On Site

provide food handlers cards for employees

*10 A chemical sanitizer used: contact times criteria

*43 Clean vent syst:Intake/exhaust air ducts

*34 Pest Control

*36 Cloths in-use for wiping between uses stored

*47 RFSM Certificate - Not Display

*47 RFSM Certificate - Not Display

*36 Cloths in-use for wiping between uses stored