Gold Rush Cafe

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

Do not store raw ground beef over whole steaks

*38 Thawing. Under refrigeration

Thaw meat in refrigerator or running water

*45 Premises shall be maintained in good repair

Replace tiles in back as needed

*02 Cold Hold (41øF/45øF or below)

Refrigerate items after opening if instructed

*42 Dirty nonfood contact surfaces

Clean cooler doors and handles

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

Date mark all RTE food

*31 Handwashing lavatory - used for other purpose

Do not use hand sink to fill drinking cups

*45 Premises shall be maintained in good repair

Replace ceiling tiles as needed and floor tiles

*10 Clean Sight and Touch

Clean microwave, drink dispenser

*33 Warewashing machines auto. dispense detergents

Fix dish machine within 24 hrs.

*39 Utensils, single serve items 6 inches off - floor

store utensils 6" min off ground

*36 Cloths in-use for wiping between uses stored

Store cleaning rags in sanitizer bucket when not in use

*43 Light - 50 foot : Food and utensils area

Replace light in dish area

*47 Health permit posted

Display health permit

*34 Pest control-routine inspections for

observed roach

*10 Chlorine sanitizer concentration, minimum temp.

dish washer chlorine 0 ppm

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw beef(steak) stored next to ham and watermelon

*22 Accredited food handler certificate - 60 days

all employees need to get food handler cards

*42 Dirty nonfood contact surfaces

clean cooler, freezers, tables, dish washer

*43 Light bulbs, light shields provided

light bulbs in kitchen and coolers

*35 Hair Restraints effective

employees need to cover hair

*26 Advisory-"consuming raw or undercooked#" text

provide consumer advisory for undercooked steak

*47 Handwashing signage

provide hand washing sign

*02 Cold Hold (41øF/45øF or below)

salad dressing 87 degrees f

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

store food 6 inches off the floor

*39 Utensils, single serve items 6 inches off - floor

store utensils 6 inches off the ground

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

clearly date mark TCS food for 7 days only

*29 Mechanical holding unit, thermometer location

thermometer missing in cooler

*21 RFSM - Not On Site

rfsm certificate expired 2020

*45 Premises shall be maintained in good repair

repair all damages in kitchen (walls, ceiling, floor tiles)

*02 Cold Hold (41øF/45øF or below)

*12 A food employee or conditional employee shall report to PIC the information as specified under (

*15 Contact RTE Products w/ Bare Hands

*10 Clean Sight and Touch

*22 Accredited food handler certificate - 60 days

*43 Ventilation hood-prevent grease dripping

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

*31 Handwashing lavatory - used for other purpose

*24 Food Labeling- with common name of the food

*34 Outer openings:closed,tight-fitting windows

*42 Floors/walls/ceiling/nonfood dirty

*47 Other Violations

*45 Premises shall be maintained in good repair

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*18 Toxic items labeling-non original container

RELABEL SPRAY BOTTLES

*43 Ventilation hood-prevent grease dripping

CLEAN VENT HOOD

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS TO BE FREE OF SPLATTER

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

DATE MARK ALL ITEMS IN COOLER- CUT FRUIT

*31 Handwashing lavatory - used for other purpose

HAND SINKS FOR HAND WASHING ONLY

*47 Handwashing signage

PROVIDE AT HAND SINK

*39 Store all equipment & utensil covered or inverted

INVERT TO GO CONTAINERS, PROTECT COFFEE FILTERS FROM CONTAMINATION

*10 Clean Sight and Touch

CLEAN FOOD DEBRIS AT BOTTOM AT FREEZER, INSIDE COOLER BY GRILL, INSIDE SERVER COOLER, ICE CHUTE AT DRINK MACHINE

*43 Light 20 foot : Reach-in cooler

IN RIF

*45 Floor& wall junctures- coved & sealed

PROVIDE IN STORAGE AREA WITH BREAD

*29 Cold/hot hold unit thermometer easily viewable

INSIDE COKE COOLER SERVER

*42 Floors/walls/ceiling/nonfood dirty

AT SERVER STATION

*39 Equipment in good repair and proper adjustment.

EXCESS CONDENSATION IN OPEN TOP COOLER

*10 Clean Sight and Touch

CLEAN INSIDE OPEN TOP COOLER

*47 Handwashing signage

PROVIDE AT HAND SINK

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

move spinach (RTE) away from raw sausage raw beef next to RTE ham

*10 Clean Sight and Touch

deep clean microwaves (2) Clean Algae in the ice machine

*31 Handwashing lavatory - used for other purpose

hand sink used as a dump sink in the kitchen clean it it is supposed to be sterile

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not use cloth under cutting boards- get cutting board mats remove from from shelves

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*42 Nonfood-contact surfaces material

Dirty none food contact surfaces: CLEAN dry goods containers splash and build up remote control dust on walls and ceilings

*43 Light bulbs, light shields provided

replace light shields at drink station

*45 Premises shall be maintained in good repair

replace water damaged ceiling tiles need a weather strip on the back door fix exposed wall in kitchen

*10 Sanitization after Cleaning

no sanitizer in dish washer

*47 Handwashing signage

need employees must wash hand before returning to work signs in restroom

*39 Keep utensils handles upright or protected

ice scoop handle touching ice

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

a1 sauce and juice on floor- must be 6 inches off floor

*45 Premises shall be maintained in good repair

chipping paint on walls

*43 Light bulbs, light shields provided

replace light bulbs (vent a hood)

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

employee drink on prep table

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

need new weather stripping- back doors (x2)

*20 Grease Trap Tickets

*31 Handwashing lavatory - used for other purpose

hand sink blocked/storage pitcher/dump sink at drink station

*46 Covered waste receptacle for women's restroom

Need a second covered trash can receptacle in the women’s restroom for woman waste

*42 Dirty nonfood contact surfaces

CLEAN: splash and build up on walls, ceilings, floors, corners, and equipment dust on the walls, ceilings, and shelves bottoms of coolers and freezers along the walls and corners on floor

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained below 41 degrees F

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

container of strawberries on lettuce soiled apron on meat slicer

*47 Conditions of Permit-in use of food equipment

Need a sign saying “A copy of our last health inspection is available upon request”.

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw beef next to raw eggs

*42 Dirty nonfood contact surfaces

clean buildup on floors, walls, coolers, shelves, and freezers

*10 Clean Sight and Touch

Clean waffle maker Clean all microwaves Clean meat slicer

*46 Covered waste receptacle for women's restroom

Need a second covered trash can receptacle in the women’s restroom for woman waste

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

cracked raw eggs

*34 Controlling pests. Eliminating harborage conditions

clean up clutter to remove harborage for rodents and insects

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

employee drink above hand sink and next to clean dishes

*39 Equipment and Utensils Storage

Utensils must be stored 6” off the floor

*02 Cold Hold (41øF/45øF or below)

sliced tomatoes 44 F

*32 Approved Food Contact Equip.

Residential freezer unapproved.

*42 Floors/walls/ceiling/nonfood dirty

Clean walls and provide non-absorbent ceiling tiles.

*45 Premises shall be maintained in good repair

Repair damaged floor.

*47 Conditions of Permit-in use of food equipment

*26 Consumer Advisory--Disclosure--description criteria

*45 Premises shall be maintained in good repair

repair floors, walls, ceilings

*32 Approved Food Contact Equip.

covered food with old bread bag corrected

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

cream pie left on top of raw shell eggs

*10 Clean Sight and Touch

clean everything

*31 Individual, disposable towels

*21 RFSM - Not On Site

*39 Soda nozzles and ice bin clean to remove soil

soda nozzles filthy