Forestwood Garden Tea Room F

*18 Toxic items labeling-non original container

label chemical bottles

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

Date mark items in the RIC and WIC if in there for more than 24 hours and discard within 7 days

*19 Water & Plumbing in good repair- per code

pipe leak under hand sink in the kitchen

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

*45 Premises shall be maintained in good repair

repair/replace celling tiles

*14 Gloves single use

replace gloves after each task

*21 RFSM - Not On Site

need RFSM

*35 Hair Restraints effective

need hair cover

*45 Premises shall be maintained in good repair

repair/replace hand sink

*47 Conditions of Permit-in use of food equipment

inspection report available upon request sign

*36 Cloths in-use for wiping between uses stored

wiping cloths must be stored in sanitizer bucket

*36 Cloths in-use for wiping between uses stored

*28 Original cont. of RTE/PHF/Day1= day of opening

*21 RFSM - Not On Site

*19 Water & Plumbing in good repair- per code

Repair Clogged hand sink

*18 Toxic items used according to law

Bucket sanitizer conc. is too strong

*31 Handwashing lavatory - used for other purpose

*20 Grease Trap Tickets

*39 Store all equipment & utensil covered or inverted

*21 RFSM - Not On Site

*18 Toxic items labeling-non original container

*36 Cloths in-use for wiping between uses stored

*39 Store all equipment & utensil covered or inverted

Clean plates

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

*19 Water & Plumbing in good repair- per code

Faucet leak at 3 comp sink

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

*43 Light - 50 foot : Food and utensils area

Replace dead bulbs

*44 Trash can provided for papertowel waste

*06 Discard TCS if date marked exceeds temp & time

Discard expired orange juice in walk in cooler

*31 Handwashing lavatory - used for other purpose

Bowl of lettuce stored in hand sink

*44 Trash can provided for papertowel waste

*02 Cold Hold (41øF/45øF or below)

*20 Grease Trap Tickets

*37 Food, utensils & equip under other sources

Ice scoop handle observed in ice

*21 RFSM - Not On Site

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

*36 Cloths in-use for wiping between uses stored

*43 Light - 50 foot : Food and utensils area

Provide light bulbs at vent hood

*29 Sanitizing solutions, testing devices

Provide dish machine test strips

*39 Store all equipment & utensil covered or inverted

*31 Handwashing lavatory - accessible

*36 Cloths in-use for wiping between uses stored

*10 Food thermometer cleaned before use

*44 Trash can provided for papertowel waste

*02 Cold Hold (41øF/45øF or below)

*10 Clean Sight and Touch

can opener blade

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

cheese observed at 50F

*22 Handlers-Certificate Not On Site

*18 Toxic items labeling-non original container

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

*31 Handwashing lavatory - used for other purpose

Food containers stored in hand sink

*32 Damaged Equipment

replace gaskets on the walk in cooler door.

*45 Attachments to walls and ceilings shall be easily cleanable

food splatter residue on the walls adjacent to the food prep table.

*18 Toxic items labeling-non original container

*19 Hand sink water temperature below 110'F

the temperature of one water from one of the hand wash sinks was measured at 93 degrees F

*18 Toxic items labeling-non original container

*27 Cooling, heating, and holding capacities. Equipment

reach in cooler measured at 50 degrees F

*18 Chemical sanitizer generated onsite, chemical criteria

warewashing machine not putting out chlorine as the machine advertises.

*02 Cold Hold (41øF/45øF or below)

cottahe cheese and mushrooms measured at 52 degrees F

*32 Damaged Equipment

replace the air gaskets in the reach in cooler; replace the air gasket on the door of the walk in cooler

*02 Cold Hold (41øF/45øF or below)

chicken salad measured at 50 degrees F; sliced ham measured at 53.3 degrees F

*42 Floors/walls/ceiling/nonfood dirty

clean the walls directly behind the three-compartment sink

*27 Cooling, heating, and holding capacities. Equipment

the reach in cooler in the kitchen prep area is not cooling efficiently. Measured the internal temperature at 55 degrees F; staff transferred the phf to the walk in cooler. However, the door of the wa

*32 Damaged Equipment

replace gaskets inside the reach in cooler

*08 Cooked TCS foods received at 135øF or less

bacon held out at room temperature

*27 Cooling, heating, and holding capacities. Equipment

ric measured at 49 degrees F

*33 Rinsing procedures - 3 compartment sink

set up your three-compartment sink as follows: wash,rinse, and sanitize.

*29 Sanitizing solutions, testing devices

*19 Water & Plumbing in good repair- per code

leaking pipe under the three-comp sink and leak under the hand wash sink

*03 Food products not maintained at 135øF or above

cooked bacon measured at 69 degrees F

*36 Cloths in-use for wiping between uses stored

cloth towels must be stored inside a sanitizer bucket when not in use

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

Cottage cheese date 06-23-2017

*18 Toxic items stored above food/utensils

Sterno stored over pans and pots

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

Raw chicken and raw fish stored over cooked chicken

*10 Clean Sight and Touch

Inside the dishwasher in need of cleaning

*02 Cold Hold (41øF/45øF or below)

TSC eespies and cakes were held at 66.4 degees Pico de gallo at 48.6 degrees

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

Raw bacon stored over ready to eat foods

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*33 Warewashing sinks and drain boards, self-draining.

*42 Nonfood-contact surfaces material

Cardboard shelf liners in the kitchen