Glen's Kitchen

*47 RFSM Certificate - Not Display

renew and post CFM

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

date mark foods that are in containers

*29 Cold/hot hold unit thermometer easily viewable

provide thermometer in RICs and RIF

*34 Insect control:prevent dead insects from food

sweep dead pest

*39 Equipment & utensils cleaned before restocking

clean inside of equipment

*42 Dirty nonfood contact surfaces

clean walls and floors

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

repair faucet next to fryers, hot water not dispensing du to missing handle

*10 A chemical sanitizer used: contact times criteria

chemical sanitizer not set up

*42 Dirty nonfood contact surfaces

GRIME ON WALLS, GRIME INSIDE OF EQUIPMENT, GRIME ON STORAGE SHELVE, CLEAN.

*21 RFSM - Not On Site

RENEW EXPIRED RFSM. 2ND WARNING.

*47 Handwashing signage

MISSING HAND WASH SIGN IN RESTROOM.

*20 Grease Trap Tickets

MISSING GREASE TRAP TICKETS.

*39 Cooking equipment free of encrusted grease

GREASE BUILD UP ON EQUIPMENT, CLEAN

*43 Ventilation hood-prevent grease dripping

GREASE BUILD UP IN VENT HOOD, CLEAN.

*31 Individual, disposable towels

PROVIDE TOWELS AT HAND SINK LOCATED IN KITCHEN.

*20 Grease Trap Tickets

LIQUID MANIFEST PAPER WORK NOT ONSITE. MUST BE ONSITE AT ALL TIMES.

*47 RFSM Certificate - Not Display

RENEW EXPIRED RFSM.

*42 Floors/walls/ceiling/nonfood dirty

OBSERVED GRIME BUILD UP ON WALLS AND FLOORS, CLEAN.

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE THERMOMETER FOR RIC AND FREEZER.

*31 Individual, disposable towels

PROVIDE PAPER TOWELS AT HAND SINK.

*34 Controlling pests. Eliminating harborage conditions

REMOVE GRIME BUILD, HARBORING CONDITION FOR PESTS.

*39 Equipment & utensils cleaned before restocking

CLEAN SURFACES OF EQUIPMENT.

*45 Store maintenance equipment in orderly manner

PROVIDE COVER AND MESH WALLS FOR BBQ PIT.

*45 Premises shall be maintained in good repair

observed damage ceiling tile, repair.

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

sink located in grilling area did not have water turned off, turn on water.

*31 Individual, disposable towels

provide towels at hand sinks.

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

observed food in reach in cooler not date marked. date mark food.

*20 Grease Trap Tickets

most recent grease trap is from 05-2021. missing three grease trap reports.

*47 RFSM Certificate - Not Display

renew RFSM.

*24 Food Labeling- with common name of the food

provide label for pies that are being packaged and sold at establishment.

*42 Floors/walls/ceiling/nonfood dirty

grime build up on floors, clean.

*29 Cold/hot hold unit thermometer easily viewable

provide thermometer for reach in freezer/reach in cooler combo.

*20 Grease Trap Tickets

Missing Grease trap tickets, provide.

*24 Food Labeling- with common name of the food

provide food label for cheesecakes.

*31 No soap at handsink

soap missing in mens restroom, provide.

*42 Floors/walls/ceiling/nonfood dirty

clean frp walls, clean floors; grime build up.

*10 Chlorine sanitizer concentration, minimum temp.

chlorine sanitizer observed at 0ppm, change every 2-4 hours.

*47 Handwashing signage

missing hand wash signs in restrooms.

*18 Pesticides/ toxic tracking powder

observed white tracking powder, can not be used at food establishment.

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

Provide a spill kit or instructions on how to clean up bodily fluid.

*39 Store all equipment & utensil covered or inverted

pots and pans stored upright, collecting grime.

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

chicken in white container not date marked. date mark all food that has been replaced from original container.

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

raw beef patty stored above covered bbq sauce container.

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

label container of flour and squeeze bottles.

*42 Floors/walls/ceiling/nonfood dirty

walls slightly covered with grime on walls. some ceiling tiles covered with grease splash.

*18 Unnecessary chemicals not allowed

Raid bottle found in kitchen. remove form premises.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

BBQ pit outside is not have proper overhead. provide over covering.

*47 Conditions of Permit-in use of food equipment

Provide a sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

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

Provide a spill kit or instructions on how to clean up bodily fluid.

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

place personal use food below establishment used food in reach in cooler.

*29 Cold/hot hold unit thermometer easily viewable

provide a thermometer for reach i cooler.

*32 Equipment and Utensils Durability and Strength

BBQ must be gated with mesh, on concrete / asphalt /pebble floor, and covered.

*34 Pest Control

provide pest control.

*02 Cold Hold (41øF/45øF or below)

Opened ranch dressing out at room temperature.

*31 Individual, disposable towels

provide paper towels at each hand wash stations.

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

thawing food in 3 comp sink in still water, corrected with running water.

*46 Covered waste receptacle for women's restroom

provide a covered waste container in womens restroom.

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

brisket, cut vegetables not date marked been in reach in cooler for two days. date mark.

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

personal food mixed with establishment food in reach in cooler.

*29 Sanitizing solutions, testing devices

Provide test strips for sanitizer.