Flower Child

*10 Sanitization after Cleaning

Observed improper sanitizing temperature @ dish machine (150 F) then employee stored utensils on shelf

*31 Handwashing lavatory - used for other purpose

Do not store items inside handwash sink

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

Do not store cellphone on food prep table

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

Use ice scoop with handle and not a cup

*06 Time as PHC:provide written procedures on site

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

*39 Store all equipment & utensil covered or inverted

invert all serving articles on prep line

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

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

Do not store utensils in location without cover or protection from miscellaneous contamination. Observed plates stored on top of prep line

*45 Premises shall be maintained in good repair

Repair leaking faucet on handwash sink and properly seal faucet to sink in employee restroom

*10 Clean Sight and Touch

Observed dirty water/ice machine.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floors under equipment.

*47 Other Violations

Must keep the exit doors closed during operating

*38 Thawing. under running water criteria

Observed beef being thawed at room temperature

*35 Hair Restraints effective

Hair must be restrained when preparing food

*45Physical Facilities

Repair juice container- observed leaking

*39 Cutting surfaces.

Replace home made cutting board - serving lines /prep

*37 Food storage, prohibited areas under other sources

*42 Dirty nonfood contact surfaces

*03 Food products not maintained at 135øF or above

*18 Toxic items labeling-non original container

Sanitizer buckets and chemical spray bottles not labeled

*42 Dirty nonfood contact surfaces

Observed dirty shelves under prep table, dirty exterior of dry food containers

*45 Drying Mops-air dry

Hang mop to allow air dry

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

Observed employee put pen in mouth

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

Label sugar bin

*10 Clean Sight and Touch

*19 One Inch Air Gap

*03 Food products not maintained at 135øF or above

Cooked meat held at 121.6 degrees

*39 Store all equipment & utensil covered or inverted

*35 Hair Restraints effective

Missing hair nets and beard nets

*03 Food products not maintained at 135øF or above

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

*31 Individual, disposable towels

*45 Floor& wall junctures- coved & sealed

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

*34 Outer door: solid,selfclosing,tightfitting

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

*33 Washing procedures selected based on type

CHANGE OUT DISHWASHING WATER

*42 Dirty nonfood contact surfaces

CLEAN TOP OF DISHWASHER

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

*21 RFSM - Not On Site

*47 Conditions of Permit-in use of food equipment

*31 Individual, disposable towels

*36 Cloths in-use for wiping between uses stored

*45 Cleaning floors, dustless methods