Elaine's Kitchen

*21 RFSM - Not On Site

NO FOOD MANAGER ON SITE

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

*32 Maintain in Good Repair

REPLACE DAMAGED COOLER GASKETS

*43 Clean vent syst:Intake/exhaust air ducts

DIRTY AIR VENTS

*45Floors easily cleanable

REPLACE DAMAGED FLOOR TILES

*45 Premises shall be maintained in good repair

Patch holes in wall above 3 comp sink and prep sink.

*34 Outer door: solid,selfclosing,tightfitting

back door

*10 Clean Sight and Touch

can opener

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

metal scrapper was in sink

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

*42 Floors/walls/ceiling/nonfood dirty

Clean floor under equipment.

*32 Equipment and Utensils Multiuse Materials durable

Remove newspaper shelf liners.

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

drinking

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

*24 Food Labeling- with common name of the food

*32 Damaged Equipment

*43 Clean vent syst:Intake/exhaust air ducts

*47 Handwashing signage

*45 Premises shall be maintained in good repair

Seal handwash sink to wall properly. Patch holes in FRP walls.

*32 Approved Food Contact Equip.

Replace residential equipment with commercial units (microwave, RIF).

*42 Floors/walls/ceiling/nonfood dirty

Clean floor under equipment and walls where dirty.

*10 Clean Sight and Touch

Clean exterior of food containers. Remove rust from shelves by 3 comp sink. Clean inside cooler units, storage shelves.

*43 Light - 50 foot : Food and utensils area

vent hood

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

dry ingredients

*03 Food products not maintained at 135øF or above

oxtail 98 F beef 97 F Several pans sitting on counter at room temp.

*36 Cloths in-use for wiping between uses stored

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

WIC, WIF, prep and cook line

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

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

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

Provide dispensing utensil with a handle. To-go cups not allowed. Ice scoop handle in ice.

*22 Accredited food handler certificate - 60 days

*29 Cold/hot hold unit thermometer easily viewable

*31 Handwashing lavatory - accessible

Handwash sink was obstructed and used for other purpose.

*34 Controlling pests. Eliminating harborage conditions

Roaches observed around prep table and rodent droppings under equipment and shelves.

*10 A chemical sanitizer used: contact times criteria

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

*36 Cloths in-use for wiping between uses stored

*43 Light bulbs, light shields provided

*45Floors easily cleanable

*47 Handwashing signage

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

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

*43 Clean vent syst:Intake/exhaust air ducts

*32 Maintain in Good Repair

*10 Clean Sight and Touch

*18 Licensed pest control applicator only

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

*29 Food thermometers provided and accessible

*32 Approved Food Contact Equip.

*34 Outer openings:closing holes, gaps

*36 Cloths in-use for wiping between uses stored

*43 Clean vent syst:Intake/exhaust air ducts

*29 Cold/hot hold unit thermometer easily viewable

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

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

*03 Food products not maintained at 135øF or above

*31 No soap at handsink

*42 Floors/walls/ceiling/nonfood dirty

*21 RFSM - Not On Site

*29 Cold/hot hold unit thermometer easily viewable

*28 Date marking combined ingredients for RTE/ TCS food

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

*10 Clean Sight and Touch

*43 Ventilation hood systems, adequacy

*03 Food products not maintained at 135øF or above

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

*47 Handwashing signage

*31 Handwashing lavatory - used for other purpose

*44 Trash can provided for papertowel waste

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

*45Physical Facilities Floors,Walls,Ceilings

*29 Food thermometers provided and accessible

*03 Food products not maintained at 135øF or above

*28 Date marking commercially prepared of RTE/PHF

no date marking

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

food on the floor

*31 Handwashing lavatory - accessible

food blocking hand sink

*47 Handwashing signage

no hand wash sign

*45 Premises shall be maintained in good repair

vent cover needed

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

raw chicken stored over food

*36 Cloths in-use for wiping between uses stored

wiping cloths on counter

*29 Cold/hot hold unit thermometer easily viewable

no thermometer in ric

*03 Food products not maintained at 135øF or above

jerk chicken out of temp

*34 Controlling pests. Eliminating harborage conditions

baby cockroaches observed near wif

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

*22 Handlers-Certificate Not On Site

*38 Thawing. under running water criteria

proper thawing

*27 Cooling, heating, and holding capacities. Equipment

*28 Date marking commercially prepared RTE/ TCS food

*29 Sanitizing solutions, testing devices

need chlorine test kit

*22 Handlers-Certificate Not On Site

*03 Food products not maintained at 135øF or above

greens 118 degrees f

*47 Other Violations

produce store on floor at dry storage area

*46 Enclosed toilet room w/self closing doors

men's restroom

*45 Premises shall be maintained in good repair

clean floor