Electric Shuffle

*10 Q.A. PPM - follow manufacturer's direction

3- comp dishwasher tested at 0 ppm GAC, shall be between 200- 400 ppm * remove stickers from containers before washing and cleaning

*31 No soap at handsink

No hand soap at bar hand sink

*42 Dirty nonfood contact surfaces

Top of dishwasher needs to be cleaned

*37 Food storage, prohibited areas under other sources

Ice build up in walk in cooler. Repair . asap

*43 Ventilation hood-prevent grease dripping

*19 Water & Plumbing in good repair- per code

hot water at hand sink reached 137 degrees f. provide mixing valves to adjust temperature to safe temperature

*34 Insect control devices-not over food/food prep

Insect control devices cannot go above or next to food, utensils, or prep surfaces

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

must date mark all foods not used with in 24 hours

*18 Toxic items labeling-non original container

Must label all chemicals not in their original container must be labeled with common name

*41 Food Labeling - Bulk food for self dispensing

must label all bulk foods in with common name

*45 Drying Mops-air dry

hang mops to dry

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

Provide a biohazard spill kit and/or guidance for cleanup of bodily fluid

*18 Toxic items labeling-non original container

Observed sanitizer solution in green buckets without proper label

*31 Individual, disposable towels

provide disposable paper towels for handsink at bar

*45 Drying Mops-air dry

dispose of mop water and hang mop when not in use

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

Provide a designated area for employee beverages away from food and clean equipment. Observed employee bev. on prep table next to cutting board

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

Store all product 6 inch off floor. Boxes of product on floor inside WIF

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

Observed ice scoop at bar stored on top of ice

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

Label all food containers with common name label, i.e. dry ingredient bins