Eighty Twenty Roof Bar

*45 Premises shall be maintained in good repair

Fix minor leak at handsink

*10 Clean Sight and Touch

Clean water tap

*18 Toxic items labeling-non original container

Label all chemical bottles

*42 Dirty nonfood contact surfaces

Clean out bottom of RIC

*20 Grease Trap Tickets

Pump grease trap every 90 days and keep manifest on site

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES AT BAR

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

STORE ALL ITEMS 6 IN IN WIC

*34 Remove dead/trapped pests

LIGHT SHIELD IN DRY STORAGE

*29 Food thermometers provided and accessible

IN COOLERS WITH TCS PRODUCT AT BAR

*31 Handwashing lavatory - allow convenient

DESIGNATE AT LEAST 2 HAND SINKS TO BE FOR HAND WASHING ONLY AT BAR

*40 Store single-service item in original package

PROTECT SINGLE SERVICE ITEMS, STORE IN CLEAN AND DRY PLACE

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

DISCARD PAST 7 DAYS PORK JUICE 1/17

*40 Handle & dispense of cleaned utensils, single-use

ice scoop handle can tot touch the ice- must be upright and protected

*18 Toxic items storage adjacent to food/utensils

bug spray on the drying rack

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

remove lose sealant above makeline clean up standing waster on kitchen floor

*43 Light bulbs, light shields provided

replace light bulbs all lights must be shielded

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*47 Handwashing signage

designate hand sink with "hand washing only" sign at the bar- hand sinks are for hand washing only

*45 Lockers to be used to store personal items

personal items next to and above food/utensils and on prep surface

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

metal bowl sitting directly on top of food at make line- cross contamination you do not know where the bottom of the bowl

*34 Windows or doors protected against the entry criteria - air curtain

you can not have a open window or door for the upstairs bar kitchen- there must be a screen or air curtain so insects can into makeline

*03 Food products not maintained at 135øF or above

Temperatures not maintained at 135 degrees F or above

*42 Nonfood-contact surfaces material

clean garnish caddie

*47 Handwashing signage

Need a “hand washing only “ sign at bar hand sink

*46 Covered waste receptacle for women's restroom

need 2nd covered receptacle for woman waste in womens restroom

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

Utensils/food must be stored 6” off the floor

*31 Individual, disposable towels

*02 Cold Hold (41øF/45øF or below)

hummus@low boy 60 F hummus@ WIC 48 F quinoa 51 F @ WIC

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

keep off the ground

*31 Handwashing lavatory - used for other purpose

no dumping

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

cover

*18 Toxic items storage adjacent to food/utensils

soap adj cups

*02 Cold Hold (41øF/45øF or below)

pork 46 F 2 days old- discarded watch for dead spots

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

cheese over 10 days old -discarded date mark juice after opening

*39 Store all equipment & utensil covered or inverted

invert all to go containers