Eno's Pizza Tavern

*32 Damaged Equipment

spatula damaged and needs to be replaced

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

*19 Water & Plumbing in good repair- per code

*43 Light - 50 foot : Food and utensils area

*32 Damaged Equipment

*31 Handwashing lavatory - used for other purpose

*43 Clean vent syst:Intake/exhaust air ducts

clean vent a hood filters to remove dust

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

properly store wet wiping towels when not in use

*39 Cutting surfaces.

replace worn cutting boards when not used

*22 Accredited food handler certificate - 60 days

all food handlers must be trained in food safety

*28 Date marking commercially prepared RTE/ TCS food

FAILURE TO DISCARD EXPIRED FOOD ITEMS: OBSERVED DATE OF 4/5/22

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE AND PLATES

*37 Storing the food where it is not exposed to splash, dust, or other contamination

OBSERVED FOOD PREPARATION, DIRTY DISHES, AND THAWING FOOD ITEMS IN 3 COMP SINK AT THE SAME TIME

*38 Thawing. under running water criteria

OBSERVED FOOD ITEMS STORED IN STANDING WATER

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

RAW EGGS STORED ABOVE RTE FOODS IN WIC

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

EMPLOYEE DRINKING IN KITCHEN

*18 Toxic items stored above food/utensils

CHEMICAL STORED ABOVE RTE FOODS ITEMS

*02 Cold Hold (41øF/45øF or below)

SAUSAGE 47*F,HAM 47*F, DRESSING 53*F,

*39 Store all equipment & utensil covered or inverted

INVERT ALL

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

PERSONAL DRINK STORED IN PREP AREA

*02 Cold Hold (41øF/45øF or below)

CHEESE 46*F, 44*F

*28 Date marking commercially prepared RTE/ TCS food

FAILURE TO REMOVE EXPIRED FOOD ITEMS

*18 Toxic items stored above food/utensils

CHEMICAL STORED ABOVE UTENSILS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE, UNDER EQUIPMENT, AND ON PLATES

*31 No soap at handsink

PROVIDE FOR ALL

*14 Wash hands after all other activities

LACK OF HAND WASHING

*42 Floors/walls/ceiling/nonfood dirty

*06 Discard if TCS is in container w/ no date or day

OBSERVED COOKED PASTA WITH NO DATE MARKING

*31 Individual, disposable towels

PROVIDE FOR ALL

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

PERSONAL DRINKS STORED IN PREP AREA

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 45*F, PIZZA SAUCE 54*F ON PREP TABLE

*18 Toxic items storage adjacent to food/utensils

TOXIC ITEM STORED NEXT TO SINGLE SERVICE

*47 Handwashing signage

PROVIDE IN KITCHEN

*10 Clean Sight and Touch

CLEAN ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*39 Store equipment & utensils - avoid contamination

DIRTY GLASSES STORED WITH CLEAN GLASSRS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON PREP TABLE

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

external WI cooler missing wire mesh panels protection must be have proper protection to avoid pest harboring and cross contamination by non authorized employees

*18 Chemical sanitizer generated onsite, device criteria

10 ppm Chlorine concentration at dish washing machine must be have 50 ppm Chlorine concentration at dish washing machine

*10 Equipment and Utensils Cleaning-contamination

food debris ,soils accumulations and stagnant water inside all cooler units on all areas must be clean inside and outside all cooler units to avoid cross contamination or when contamination is obs

*39 Equipment in good repair and proper adjustment.

seals gaskets broken at bar area cooler units must be repair to proper condition cooler units at kitchen area racks or shelves rust and oxidize must be replace or repair to proper condition

*45 Premises shall be maintained in good repair

missing external protection at WI cooler unit must be replace or repair wire mesh panels to proper condition ceiling peeling material off at dish washing area inside kitchen must be repair or repl

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

sanitizer bucket at floor level inside bar area sanitizer buckets must be 6 inches out the floor level on all areas

*10 A chemical sanitizer used: contact times criteria

zero chemical concentration sanitizer bucket must be have proper concentration of sanitizing solution 50 ppm Chlorine concentration to avoid cross contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

*13 Discharges from the Eyes, Nose, a3nd Mouth

*32 Nonfood surfaces-design to be cleaned easily

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

missing date marking on food containers must be have date marking as public hazard control

*24 Food Labeling- with common name of the food

missing food labeling on food containers must be label all food containers

*32 Equipment and Utensils Multiuse Materials durable

recycling non approved containers use as food containers must be use commercial approved containers to avoid chemical contamination and toxic materials use as public hazard control

*29 Sanitizing solutions, testing devices

Quat and Chlorine test strips missing must be have chemical test strips as public hazard control

*33 Mechanical warewashing equip., wash solution temp.

bar mechanical dishwasher not working with sanitizing solutions must be repair to avoid contamination

*21 PIC ensures employees are properly sanitizing equi

PIC need to ensure all employees use of proper sanitizing solutions to avoid food contamination

*10 Sanitization after Cleaning

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

dented can

*36 Cloths in-use for wiping between uses stored

*18 Toxic items storage adjacent to food/utensils

*31 Handwashing lavatory - accessible

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

*29 Sanitizing solutions, testing devices

NO Q.A. TEST STRIPS ON SITE TO TEST SANITIZING BUCKETS

*32 Damaged Equipment

SEVERAL BROKEN REACH IN COOLER GASKETS

*35 Hair Restraints effective

ONE FOOD WORKER WAS NOT WEARING A HAIR RESTRAINT UPON ARRIVAL

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

PERSONAL ENERGY DRINKS STORED IN THE REACH IN COOLERS WHERE FOOD FOR CUSTOMERS IS STORED

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE DIRTY FLOOR DRAIN UNDER THE HAND WASH SINK IN THE KITCHEN

*43 Light bulbs, light shields provided

REPLACE THE BURNED OUT LIGHT BULB UNDER THE VENT HOOD

*46 Physical Facilities Premises

CLEAN FECAL REMNANTS FROM THE TOILET SEAT IN THE MEN'S RESTROOM

*47 Handwashing signage

HAND WASH SIGNS NEEDED FOR ALL HAND SINKS IN THE ESTABLISHMENT (INCLUDING RESTROOMS)

*02 Cold Hold (41øF/45øF or below)

MEATBALL TOPPING IN THE REACH IN COOLER: 53.2 F MEATBALL TOPPING IN THE REACH IN COOLER: 50..3 F MUST BE MAINTAINED AT 41.0 F OR LESS AT ALL TIMES