JUL 26
2023
PASS 11 violations
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken, bacon and fish stored above sauces. arrange properly to prevent cross contamination
*10 Chlorine sanitizer concentration, minimum temp.
sanitizers at 0ppm, needs to be 50-100 ppm. change every 2-4 hours.
*18 Restricted use pesticides
observed Cutter Yard control pesticide. no home use pesticide allowed in premises.
*22 Accredited food handler certificate - 60 days
obtain/employees must have texas food handler cards
*29 Food thermometers provided and accessible
provide a pH tester for sushi was not readily available. have readily available at all times.
*31 Individual, disposable towels
provide paper towels at hand sink.
*36 Cloths in-use for wiping between uses stored
wet cloths not placed back in sanitizer solution when not in use.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
in-use utensils placed in RT water. water must be at 135F or above
*41 Food storage containers, identified with common name of food.
label squeeze bottles and shakers.
*42 Dirty nonfood contact surfaces
clean wire shelves. clean fans.
*47 RFSM Certificate - Not Display
renew expired rfsm