Gateway Newstand

*10 Clean Sight and Touch

Clean interior of reach in coolers and freezers

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

*44 Trash can provided for papertowel waste

*19 Water & Plumbing in good repair- per code

Repair clogged service sink

*31 Handwashing lavatory - used for other purpose

Do not place bucket sanitizer in hand sink

*03 Food products not maintained at 135øF or above

*20 Grease Trap Tickets

*10 Clean Sight and Touch

Interior of microwave

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

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

*29 Cold/hot hold unit thermometer easily viewable

*21 RFSM - Not On Site

*39 Equipment in good repair and proper adjustment.

Repair cooler gaskets

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

bacon bits in the salad bar uncovered;

*39 Keep utensils handles upright or protected

plastic forks and knives for self service

*02 Cold Hold (41øF/45øF or below)

sliced ham measured at 44 degrees F; meatball measured at 43 degrees F

*03 Food products not maintained at 135øF or above

chicken fried steak measured at 120 degrees F; chicken measured at 114 degrees F

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket measured at 100 ppm; should be at 50 ppm

*27 Cooling, heating, and holding capacities. Equipment

one of the coolers is not cooling effectively: temperature measured at 53 degrees F

*42 Floors/walls/ceiling/nonfood dirty

residue present on the walls inside the back kitchen prep area

*32 Damaged Equipment

replace air gaskets inside the reach in cooler

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

raw bacon stored adjacent to smoked sausage inside the reach in cooler

*10 Clean Sight and Touch

food debris inside the reach in cooler

*21 RFSM - Not On Site

expired permit

*29 Food thermometers provided and accessible

*10 Clean Sight and Touch

Single service dispensed flat with the eating portion exposed to customers hands

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

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

Missing two drain boards

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

Raw hamburger held over RTE foods Raw bacon held over pineapple

*05 Rapidly reheat 165øF for hot holding

Heating in the warmer

*03 Food products not maintained at 135øF or above

Cooked potatoes held at 102.0 degrees Cooked eggs held at 103.1 degrees

*18 Toxic items stored above food/utensils

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

Tea - back area

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

Raw bacon stored over ready to eat foods

*05 Rapidly reheat 165øF for hot holding

Heating chili in the warmer at 81.2 degrees

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

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

Baked potatoes from some time

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Canned olives - to a container and "cooling" on the top of the POUR

*05 Rapidly reheat 165øF for hot holding

Heating TCS foods in the warmer

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

Half and half code dated 12-28-2016

*20 Grease Trap Tickets

*42 Nonfood-contact surfaces material

Coke crates used for shelf legs

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

Raw chicken defrosting over raw potatoes Raw bacon stored on the preparation table with RTE foods

*03 Food products not maintained at 135øF or above

Cooked sausage held at 119.8 degrees Sausage gravy held at 107.8 degrees

*14 When to wash hands before donning new gloves

Each time staff changes gloves, their hands nned to be washed first.

*35 Hair Restraints effective