Golden Chick

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers for all equipment

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

Store personal foods separately

*39 Equipment in good repair and proper adjustment.

Damaged roll proofing cover in WIC

*42 Dirty nonfood contact surfaces

Clean cooler gaskets and exterior of equipment

*18 Toxic items storage adjacent to food/utensils

sanitizer bucket on prep surface- can not go above, next to, or on food/utensils/prep surface

*45 Lockers to be used to store personal items

*39 Store equipment & utensils in a clean, dry place

Store ice scoop in clean and dry location

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

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

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

*41 Food Label - Bulk food w/ manufatuter labeling

*21 RFSM - Not On Site

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

DO NOT STORE UTENSILS IN SANITIZER BETWEEN USE

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

Must datemark items held longer than 24hrs for no more than 7 days.

*29 Temperature Measuring- accurate +/- 2'F

Observed broken thermometer on oven[meant to write hot box].

*47 Conditions of Permit-in use of food equipment

Need a sign about the inspection report.

*10 Clean Sight and Touch

Clean inside ice machine.

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

*45 Lockers to be used to store personal items

Backpack stored on food in dry storage.

*47 Conditions of Permit-in use of food equipment

*15 Contact RTE Products w/ Bare Hands

must handle food with gloves (ready to eat)

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

drinking in kitchen prohibited

*36 Cloths in-use for wiping between uses stored

store wiping cloth in bucket between use

*45 Lockers to be used to store personal items

store personal items below food intended for service

*47 Other Violations

choking sign and inspection available sign must be visible

*29 Thermometers to be accurate +/- 3'F

*39 Store all equipment & utensil covered or inverted

ice scoop

*31 Individual, disposable towels

*18 Toxic items stored above food/utensils

Rice 150F, chicken 145F, reach in cooler 39F, baked chicken 140F

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

*19 Water & Plumbing in good repair- per code

hand sink and 3 compartment sink drain pipes

*29 Thermometer calibrated to ensure accuracy

*35 Hair Restraints effective

*34 Outer openings:closing holes, gaps

fix gap at exit door

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

ice cream cones, provide physical barrier between hand sink and food

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

ice in ice bin

*03 Food products not maintained at 135øF or above

gravy 124 degrees f

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

keep utensils with handle up

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

raw chicken above salad dressing in walk in cooler

*10 Q.A. PPM - follow manufacturer's direction

qua in 3 com sink 0 ppm

*42 Dirty nonfood contact surfaces

clean around wic doors