Gateway #25

*10 Clean Sight and Touch

Clean ice machine

*18 Toxic items labeling-non original container

Label non-original chemical spray bottles

*20 Grease Trap Tickets

No current liquid waste manifest

*21 RFSM - Not On Site

No food manager on site

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

Date mark all food kept for more than 24 hrs

*31 Handwashing lavatory - used for other purpose

Do not store items in hand sink

*39 Store equipment & utensils - avoid contamination

Do not store knives under equipment

*42 Dirty nonfood contact surfaces

Clean fan covers in drink cooler

*43 Ventilation,mechanical

Add/give adequate ventilation in kitchen to remove excess heat

*18 Toxic items labeling-non original container

Label all chemical spray bottles

*21 RFSM - Not On Site

RFSM expired

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

No date marking/any food kept for more than 24 hours must be date marked

*31 No soap at handsink

Properly supply hand sink with soap/fix hand sink in the back by 3-compartment

*34 Pest control-routine inspections for

Flies seen during inspection

*36 Cloths in-use for wiping between uses stored

Wet wiping cloths must be kept in sanitizer solution

*39 Cutting surfaces.

Re-surface cutting boards/replace them

*41 Food Labeling - Bulk Food w/ Card or Sign

Label salsa for self service

*42 Floors/walls/ceiling/nonfood dirty

Clean walls and floors of built-up grease

*44 Frequency. Refuse, recyclables/returnables removed

Clean all trash in drink cooler

*45Physical Facilities Floors,Walls,Ceilings

Fix floor tiles by food prep area

*31 No soap at handsink

not soap at hand sinks must be provide hand soap to avoid employee contamination on food use as public health control

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fly activity observed must be contact pest management to eliminate pest

*33 Manual ware washing, sink compartment requirement

missing wash rinse and sanitize signs must be have signs at the 3c sink to wash, rinse and sanitize

*14 Maintain hands, arms clean

employees not washing hands hands must be clean before doing gloves during operational hours

*44 Soiled receptacles and waste handling units cleaned

drainage receptacles dirty with soils and grease accumulations must be clean to avoid cross contamination

*45 Premises shall be maintained in good repair

premises inside 3c sink area with broken ceiling tiles and missing tiles must be replace or repair to proper condition lights broken or not working at 3c sink must be replace or repair to proper co

*29 Sanitizing solutions, testing devices

missing set up sanitizing solutions in all areas must be have setup the sanitizing solutions at: 50 ppm chlorine concentration at 3c sink and 100 ppm chlorine concentration at sanitizer bucket

*10 Equipment and Utensils Cleaning-contamination

equipment and cooking equipment dirty with soils and grease accumulations all equipment in all areas must be clean to avoid cross contamination ice machine dirty with soils and grease accumulations

*42 Floors/walls/ceiling/nonfood dirty

floors walls and ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination

*20 Grease Trap Tickets

missing grease trap ticket on site must be have grease trap ticket on site

*29 Sanitizing solutions, testing devices

missing sanitizing solutions: sanitizer buckets at : 100 ppm chlorine concentration 3c sink at: 50 ppm chlorine concentration

*38 Thawing. under running water criteria - < 4 hours

frozen meat containers inside 3c sink without running water frozen food must be thawing under running water

*18 Equipment and Utensils Multiuse Materials-safe

use thank you bags as food containers must be use approved containers as food containers to avoid cross contamination

*21 RFSM - Not On Site

RFSM not on site RFSM must be on site during operational hours

*45 Premises:Cleaning, frequency and restrictions

all areas dirty with soils, stagnant water, food debris, litter and drippings all areas must be clean include sanitizing kitchen areas to avoid cross contamination

*45 Clean facilities as often as necessary.

clean premises as often to avoid contamination

*22 Handlers-Certificate Not On Site

missing current food handler cards on site must be have current food handler cards on site

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

missing date marking on food containers inside cooler units must be have date or day in all food containers

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

repair toilet faucet water must be repair to proper condition hand sink faucets broken must be repair to proper condition

*31 Handwashing lavatory - accessible

blocked hand sink kitchen area with dirty utensils must be not blocked hand sink. use for hand wash only to avoid cross contamination

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

*10 Clean Sight and Touch

*31 Individual, disposable towels

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

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

*03 Food products not maintained at 135øF or above

*28 Date marking commercially prepared of RTE/PHF

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*10 Clean Sight and Touch

*31 Handwashing lavatory - used for other purpose

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

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

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

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

*43 Light - 50 foot : Food and utensils area

*35 Hair Restraints effective

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

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

*31 Handwashing lavatory - accessible

*24 Food Label- manufacture/packer/distrubtor name

*47 OTHER VIOLATIONS

POST HEALTH INSPECTION

*42 Floors/walls/ceiling/nonfood dirty

clean floor in back room

*03 Food products not maintained at 135øF or above

pork 126, eggs 128 degrees f

*22 Handlers-Certificate Not On Site

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*29 Food thermometers provided and accessible

*38 Thawing. under running water criteria

*31 Handwashing lavatory - accessible

*47 Other Violations

shield light above ice maker

*10 Clean Sight and Touch

clean inside ice maker