Eat Zone

*10 Clean Sight and Touch

CLEANED UTENSILS AND CONTAINERS STILL DIRTY, CLEAN AGAIN

*20 Grease Trap Tickets

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

*31 Individual, disposable towels

*32 Maintain in Good Repair

DISCARD DAMAGED UTENSILS

*37 Food storage, prohibited areas under leaking water lines

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

*42 Dirty nonfood contact surfaces

CLEAN THE BOTTOM INSIDE OF COOLERS

*43 Clean vent syst:Intake/exhaust air ducts

*18 Toxic items labeling-non original container

Label all chemical bottles.

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

Cover food.

*21 RFSM - Not On Site

No RFSM provided for anyone on site.

*22 Accredited food handler certificate - 60 days

No food handlers for all employees.

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

No date marks on any opened food.

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

No test strips for sanitizer.

*31 Handwashing lavatory - used for other purpose

Cannot store any items in hand sink for hand washing only.

*36 Cloths in-use for wiping between uses stored

Cannot leave out wet wiping cloths, must be stored in sanitizer bucket between uses.

*39 Store all equipment & utensil covered or inverted

Invert to go containers.

*42 Floors/walls/ceiling/nonfood dirty

Clean floors, inside microwave, and inside ice machine.

*20 Grease Trap Tickets

Need to provide on site.

*02 Cold Hold (41øF/45øF or below)

Meats for pizzas (sausage & pepperoni) observed out of temperature

*10 Clean Sight and Touch

Dicer seen with food residue, if not in use ensure it is clean

*18 Toxic items labeling-non original container

Label chemical spray bottles

*28 Date marking commercially prepared RTE/ TCS food

Date mark any open commercially made products once opened and kept for 24 hrs

*36 Cloths in-use for wiping between uses stored

Keep wiping cloths in sanitizer solution in between use

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

Label all bulk ingredient bins with name

*42 Dirty nonfood contact surfaces

Clean encrusted grease on fryers

*45 Unnecessary articles prohibited

Fix or get rid of any equipment that isn't working

*47 Conditions of Permit-in use of food equipment

Post sign letting customers know last health inspection available upon request

*32 Equipment and Utensils Durability and Strength

Do not wrap wires in aluminum foil

*39 Equipment in good repair and proper adjustment.

Fix the equipment> handles in reach-in cooler & gaskets

*02 Cold Hold (41øF/45øF or below)

diced chicken 58 F

*10 Sanitization after Cleaning

No sanitizer available.

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

*29 Sanitizing solutions, testing devices

*31 Handwashing lavatory - accessible

Equipment stored in front sink.

*47 Handwashing signage

*32 Equipment and Utensils Multiuse Materials durable

Remove tape on fryer front door.

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

Employee beverage stored on prep table.

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

Cover food items in RIC & WIC.

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

ice scoop

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

seasonings, squeeze bottles, etc.

*45 Premises shall be maintained in good repair

Patch holes in wall where needed.

*42 Floors/walls/ceiling/nonfood dirty

Clean floor under equipment.

*10 Clean Sight and Touch

CLEAN BOTTOM OF COOLER

*32 Damaged Equipment

REPLACE BROKEN COOLER GASKETS

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

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

*31 Individual, disposable towels

*32 Maintain in Good Repair

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

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

*10 Clean Sight and Touch

*31 Individual, disposable towels

*36 Cloths in-use for wiping between uses stored

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

STORE RAW FISH ABOVE RAW CHICKEN

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

*32 Damaged Equipment

BROKEN GASKETS

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

*34 Controlling pests. Eliminating harborage conditions

OBSERVED SEVERAL FLIES AND FRUIT FLIES

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

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

PERSONAL DRINK STORED ON PREP

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

PROVIDE UTENSIL FOR SCOOPING

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

STORING FOOD IN OPEN CAN

*45 Unnecessary articles prohibited

REMOVE ALL

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

RAW EGGS STORED RTE FOODS

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HAND SNK

*02 Cold Hold (41øF/45øF or below)

CHEESE 49.4*F, LETTUCE 46.9*F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*10 Clean Sight and Touch

CLEAN ALL

*43 Light 20 foot : Reach-in cooler

REPAIR ALL NON WORKING

*19 One Inch Air Gap

PROVIDE FOR ALL HAND SINKS AND 3 COMP SINK

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

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

COVER ALL FOODS

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

PROVIDE ON BODILY FLUID CLEAN UP

*20 Grease Trap Tickets

NO CURRENT RECORDS

*45 Premises free of litter

CLEAN OUTSIDE ESTABLISHMENT

*42 Dirty nonfood contact surfaces

CLEAN WIC/F DOOR GASKETS

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

ICE SCOOP STORED ON TOP OF ICE MACHINE

*35 Hair Restraints effective

LACK OF HAIR RESTRAINTS : PROVIDE FOR ALL

*32 Damaged Equipment

REPAIR TORN DOOR GASKETS

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE FOR ALL

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLES

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

FIRES STORED AT ROOM TEMP ON FLOOR AND AT FRYER

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

FOOD ITEM STORED ON FLOOR

*15 Bare hands contact with ready-to-eat foods

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS ( DISCARDED )

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL : FLOOR SINK AND GREASE BUILD UP O FLOOR& COMING THROUGH WALL

*21 RFSM - Not On Site

*18 Pesticides/ toxic tracking powder

OBSERVED TRACKING POWDER Throughout ESTABLISHMENT

*10 Clean Sight and Touch

CLEAN THOROUGHLY

*35 Hair Restraints effective

PROVIDE FOR ALL

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTH STORED ON CUTTING BOARD

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING IN WIC

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

FRENCH FRIES STORED AT ROOM TEMP

*31 Handwashing lavatory - used for other purpose

UTENSIL STORED IN SINK

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

NACHO CHEESE STORED IN OPEN CAN

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

RAW EGG/CHICKEN STORED ABOVE RTE FOODS

*47 Other Violations

LABEL 3 COMP SINK

*18 Toxic items stored above food/utensils

CHEMICAL STORED ON DRINK BOXES

*14 When to wash hands

LACK OF HAND WASHING

*31 No soap at handsink

PROVIDE FOR ALL

*35 Hair Restraints effective

PROVIDE FOR ALL

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL IN COOLERS

*39 Cooking equipment free of encrusted grease

CLEAN EQUIPMENT

*12 Gloves Single Use

EMPLOYEE

*10 Clean Sight and Touch

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

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

FOOD STORED ON FLOOR IN WIC AND IN DRY STORAGER

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING FROM UNDER FOOD ITEMS

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

PROVIDE UTENSIL WITH HANDLES FOR SCOOPING

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL THOROUGHLY

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*10 Clean Sight and Touch

CLEAN ALL

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

FOOD STORED ON FLOOR

*21 RFSM - Not On Site

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*12 Gloves Single Use

IMPROPER GLOVE USE

*19 One Inch Air Gap

PROVIDE AT HANDSINK

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

PROVIDE EQUIPMENT WITH HANDLES FOR SCOOPING

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*32 Approved Food Contact Equip.

REMOVE CARDBOARD FROM FOOD EQUIPMENT

*31 No soap at handsink

*39 Store all equipment & utensil covered or inverted

Invert the single service trays when not in use.

*32 Maintain in Good Repair

Repair the magnetic gaskets on the reach in coolers. ( broken on the reach in cooler)

*21 RFSM - Not On Site

Registered food service manager must be on site during the operation.

*28 Date marking commercially prepared RTE/ TCS food

Provide expiration dates on open cheeses (

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes must be in sanitizer when not in use.

*39 Keep utensils handles upright or protected

handles on all scoops ( bulk items ) and handles up when in the ice bin.

*42 Dirty nonfood contact surfaces

Clean the exterior of the equipment. ( shelves , legs, registers, glass windows on hot hold units, fryers,

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

All food in the walk in cooler/ freezers must be off the floor .

*29 Cold/hot hold unit thermometer easily viewable

provide thermometer in the reach in coolers.

*09 Food protected cross contamination by preparing each type of food at different times or in separ

the eggs stored over the biscuits and next to tortilla . ( place on the bottom shelf)

*45 Walls easily cleanable and light in color

clean the walls ( heavy grease behind the fryers. )

*44 Receptacles tight fitting lids, doors, or covers

Dumpster needs new lids and side doors needed to be closed when not in use.

*10 Clean Sight and Touch

*45 Drying Mops-air dry

CLEAN MOP SINK

*45Floor, wall, ceiling - Exposed material

CLEAN BROKEN WALL SURFACE

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