Edelin's Shakes & Cakes

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

STORE ALL CONTAINERS OFF THE FLOOR.

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP BETWEEN PIPE OUTLET AND FLOOR DRAIN.

*30 Food Establishment Permit

Apply for new Food Establishment Permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. Please bring sales tax permit, articles of INC., certificate of occupancy an

*18 Toxic items storage adjacent to food/utensils

STORE CHEMICAL BOTTLE AWAY FROM FOOD AND EQUIPMENT

*31 No soap at handsink

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE WORKING THERMOMETER TO ALL COOLERS AND FREEZER.,

*47 Operate with a lapsed permit

Apply for new Health permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. Please bring sales tax permit, articles of INC., certificate of occupancy and applicatio

*31 Individual, disposable towels

*02 Cold Hold (41øF/45øF or below)

YOGURT 47'F

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."

*33 Rinsing procedures - 3 compartment sink

SET UP SINK IN THE ORDER OF WASH, RINSE AND SANITIZE.

*22 Accredited food handler certificate - 60 days

*45 First Aid

*36 Cloths in-use for wiping between uses stored

*47 Conditions of Permit-in use of food equipment

POST A SIGN "A copy of the most recent establishment inspection report is available upon request ."

*10 Sanitization after Cleaning

*32 Approved Food Contact Equip.

USE ONLY MUG WITH SMOOTH INTERIOR.

*19 One Inch Air Gap

Need 1" air gap for drain.

*21 RFSM - Not On Site

Need RFSM on site.

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

Need to date mark food held for longer than 24 hrs.

*31 Individual, disposable towels

Need paper towels for hand sink.

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

Observed scoops for ice cream held in room temperature water.

*47 Conditions of Permit-in use of food equipment

Need sign about the inspection report.

*22 Handlers-Certificate Not On Site

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing solution

*45 Walls and ceilings, studs, joists, and rafters

*21 RFSM - Not On Site

*31 Individual, disposable towels

*37 Unpackaged food may not be stored in direct contact with undrained ice

Undrained ice bin

*31 Handwashing lavatory - accessible

*47 RFSM Certificate - Not Display

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

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*47 RFSM Certificate - Not Display

*11 Food not re-served after being served or sold to consumer

Squirt bottle sof hot sauce

*40 Reuse of single service articles

*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta

*31 Handwashing lavatory - accessible

*21 RFSM - Not On Site

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

*20 Grease Trap Tickets

*42 Dirty nonfood contact surfaces

clean the fan covers inside the reach in coolers

*02 Cold Hold (41øF/45øF or below)

hot dog weiner measured at 47 degrees F

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

box of mangos stored on the floor of the food prep area

*31 Handwashing lavatory - used for other purpose

*19 One Inch Air Gap

needed at the hand wash sink/3 comp sink area.

*42 Dirty nonfood contact surfaces

clean dusty fan covers inside the reach in cooler

*36 Cloths in-use for wiping between uses stored

do not store cloth towels underneath cutting boards

*20 Grease Trap Tickets

have current grease trap tickets on site.

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

roach observed in the food prep area

*32 Damaged Equipment

repair air gaskets inside the reach in cooler