Good Luck BBQ & Burgers

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

*20 Grease Trap Tickets

*42 Floors/walls/ceiling/nonfood dirty

*45 Premises shall be maintained in good repair

*10 Clean Sight and Touch

*32 Approved Food Contact Equip.

*31 Handwashing lavatory - accessible

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

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

ice scoop

*31 Individual, disposable towels

*32 Approved Food Contact Equip.

Replace residential freezer and microwave with commercial units.

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

*42 Dirty nonfood contact surfaces

Clean vent and fan covers where dirty.

*20 Grease Trap Tickets

*47 Handwashing signage

*29 Sanitizing solutions, testing devices

QUAT TEST STRIPS

*15 Contact RTE Products w/ Bare Hands

PREPARING BURGER WITH BARE HANDS

*31 Individual, disposable towels

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

FOOD STORED IN COOLER

*14 When to wash hands before donning new gloves

*42 Dirty nonfood contact surfaces

CEILING FAN, FLOORS UNDER FRYERS

*10 Clean Sight and Touch

HOT BOX, MICROWAVES, FREEZER

*06 Discard if TCS is in container w/ no date or day

*47 Handwashing signage

provide hand washing signs

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored

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

personal drinks in prep area

*45 Drying Mops-air dry

mop air- dry

*43 Clean vent syst:Intake/exhaust air ducts

clean

*31 Individual, disposable towels

*18 Toxic items stored above food/utensils

*38 Thawing. under running water criteria

improper thawing of meat

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

*03 Food products not maintained at 135øF or above

*43 Light bulbs, light shields provided

shield the lights above the prep area ( kitchen area has extended to the dry storage area.)

*32 Equipment clearance of cleaning space

the rack inside the walk in cooler must have clearance under the shelf for cleaning purposes.

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

*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4

the reheating of food should take place in microwave oven , stove or oven to internal temperature of 165 degrees.

*21 RFSM - Not On Site

Registered food service manager must be on site during the operation.