Endless Taste

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*07 Ice use as food or cooling medium shall be made from drinking water

*30 Food Establishment Permit

*47 Conditions of Permit-in use of food equipment

*32 Damaged Equipment

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw beef by bread raw eggs over rte

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * RIC 46* Tarter Sauce 46-*

*14 When to wash hands before donning new gloves

improper hand washing and glove procedure- washed hands with gloves on

*21 RFSM - Not On Site

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

PICKLES 56*F ON PREP TABLE

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

*10 Clean Sight and Touch

CLEAN ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*47 Other Violations

LABEL 3 COMP SINK

*31 Individual, disposable towels

PROVIDE

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

RAW CHICKEN STORED ABOVE RAW BEEF/ FISH

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*47 RFSM Certificate - Not Display

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

UTENSIL IN WATER<135*F IN HHU

*32 Damaged Equipment

REPLACE TORN GASKETS: REMOVE TAPE

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

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

PERSONAL DRINK STORED ON PREP TABLE

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON PREP TABLE

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*42 Dirty nonfood contact surfaces

CLEAN DOOR GASKETS

*31 No soap at handsink

PROVIDE

*10 Clean Sight and Touch

CLEAN ALL

*03 Food products not maintained at 135øF or above

CHILI 128*F, GROUND BEEF 130*F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*32 Approved Food Contact Equip.

REMOVE FROM UNDER HANDSINK

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

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

UTENSIL STORED IN STANDING WATER

*10 Clean Sight and Touch

CLEAN ALL

*03 Food products not maintained at 135øF or above

CHEESE 97*F, TACO MEAT 107*F

*47 Handwashing signage

PROVIDE

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

LABEL ALL BULK CONTAINER

*43 Light - 10 foot : Walk-in, Dry storage

REPAIR/ PROVIDE

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

PERSONAL DRINKS STORED WITH CUSTOMERS ITEMS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*31 Individual, disposable towels

PROVIDE FOR ALL

*31 Individual, disposable towels

PROVIDE FOR ALL

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*19 One Inch Air Gap

PROVIDE AT 3 COMP SINK

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*35 Hair Restraints effective

PROVIDE FOR ALL

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

FOOD ITEM STORED ON FLOOR

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*02 Cold Hold (41øF/45øF or below)

KOOL AID PICKLES AT 54*F STORED AT FRONT COUNTER

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

PERSONAL DRINKS STORED WITH CUSTOMER ITEMS

*31 No soap at handsink

PROVIDE FOR ALL

*02 Untreated shell eggs need to be at 45§F or <

RAW EGGS STORED ON PREP TABLE

*35 Hair Restraints effective

PROVIDE FOR ALL

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*21 RFSM - Not On Site

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

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

UTENSIL STORED IN STANDING WATER

*14 When to wash hands

LACK OF HAND WASHING

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*23 No Water

NO WATER AT HANDSINK

*20 Conveying Sewage

FLOOR DRAIN BACKING UP AT 3 COMP SINK

*19 Water & Plumbing in good repair- per code

NOTICEABLE LEAK UNDER THE THREE COMPARTMENT SINK

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL STAFF HANDLING FOOD

*32 Damaged Equipment

REPLACE BROKEN REACH IN COOLER GASKETS (TWO UNITS)

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

OPEN PERSONAL DRINKS IN THE FOOD PREPARATION AREA

*43 Light bulbs, light shields provided

PROVIDE A LIGHT SHIELD FOR THE LIGHT UNDER THE VENT HOOD

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

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE HAND SINK

*42 Dirty nonfood contact surfaces

CLEAN THE FILTERS OF THE VENT HOOD IN THE FOOD PREPARATION AREA

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

OPEN DRINK CUPS LOCATED IN THE FOOD PREPARATION AREA

*10 Clean Sight and Touch

REMOVE EXCESS WATER FROM THE BACK REACH IN REFRIGERATOR (BOTTOM)

*47 Other Violations

A HEAD OF LETTUCE STORED IN THE SAME CONTAINERS WITH EGGS

*28 Date marking commercially prepared of RTE/PHF

COOKED FOOD STORED IN THE BACK REACH IN REFRIGERATOR (NOT DATE MARKED)

*32 Damaged Equipment

BROKEN REACH IN REFRIGERATOR GASKETS