Good Luck Burger

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

2 bags of corn meal on floor, shall be 6 inches off floor

*34 Outer openings:closed,tight-fitting windows

back door has a gap, needs to be sealed

*32 Nonfood surfaces-design to be cleaned easily

cardboard mats on floor, shall be removed (use only rubber mats)

*28 Original cont. of RTE/PHF/Day1= day of opening

date mark service container in (WIC) for 7 days

*10 Clean Sight and Touch

surface non food must be clean to sight

*18 Toxic items used according to law

must have bucket of sanitize solution at 50-100ppm Cl

*42 Floors/walls/ceiling/nonfood dirty

floors need sweeping

*42 Floors/walls/ceiling/nonfood dirty

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

*10 Clean Sight and Touch

*32 Approved Food Contact Equip.

*39 Cutting surfaces.

*43 Ventilation hood-prevent grease dripping

*42 Floors/walls/ceiling/nonfood dirty

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

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES ANS GAPS

*21 RFSM - Not On Site

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

SINGLE SERVICE ARTICLES STORED ON FLOOR

*35 Hair Restraints effective

PROVIDE FOR ALL

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING IN WIC

*19 Backflow prevention device - air gap

SPRAY NOZZLE STORED BELOW FILL LIN IN 3 COMP SINK

*03 Food products not maintained at 135øF or above

TACO MEAT 110*F,124, HAMBURGER PATTIES 125*F

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

RAW BACON/EGGS STORED ABOVE RTE FOODS IN WIC

*05 Commercially processed ready-to-eat (RTE) food reheat 135øF or above

CHILI 69*F IN CROCK POT

*18 Medicines labeled and stored properly

MEDICINE STORED NEXT TO EQUIPMENT

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*19 Backflow prevention device - air gap

SPRAY NOZZLE STORED BELOW FILL LINE AT 3 COMP SINK

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

RAW BACON STORED WITH RTE HAM IN WIC

*38 Frozen food. Stored frozen foods shall be maintained frozen

FRIES STORED AT ROOM TEMPERATURE

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

PERSONAL DRINKS STORED ON PREP TABLE

*47 Permit/license posted

POST SALES TAX IN CUSTOMER VIEW

*10 Clean Sight and Touch

CLEAN ALL

*45 Unnecessary articles prohibited

REMOVE ALL

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

STORING FOOD IN OPEN CAN

*34 Outer openings:closing holes, gaps

SEAL AL HOLES AND GAPS

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

RAW MEATS STORED ABOVE RTE FOODS

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*38 Thawing. Under refrigeration

THAWING 50 BOXES OF LINKS AT ROOM TEMPERATURE

*38 Frozen food. Stored frozen foods shall be maintained frozen

FRIES STORED AT ROOM TEMPERATURE

*18 Toxic items stored above food/utensils

CHEMICAL STORED ABOVE SINGLE SERVICE ARTICLES

*19 Backflow prevention device - air gap

SPRAY NOZZLE STORED BELOW FLOOD LINE

*02 Cold Hold (41øF/45øF or below)

52.3*f

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*02 Cold Hold (41øF/45øF or below)

JALAPENOS 56*F; GROUND BEEF 66*F

*38 Thawing. under running water criteria

RAW PORK CHOP STORED IN STANDING WATER

*43 Light - 10 foot : Walk-in, Dry storage

PROVIDE IN WIC

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

IMPROPER DATE MARKING PROVIDED IN WIC

*32 Approved Food Contact Equip.

REMOVE FOIL LINING UNDER GRILL AREA

*47 RFSM Certificate - Not Display

POST IN CUSTOMER VIEW

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

FOOD ITEMS STORED IN OPEN CANS

*39 Store all equipment & utensil covered or inverted

INVERT UTENSILS

*05 Rapidly reheat 165øF for hot holding

PROVIDE FOR ITEMS IN CROCK POTS

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

PERSONAL DRINK STORED IN PREP AREA

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

RAW EGGS/BACON STORED ABOVE RTE FOODS

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

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

BREAD BEING STORED DIRECTLY ON THE FLOOR

*45 Premises shall be maintained in good repair

CRACKED KITCHEN FLOORS DAMAGED CEILING TILES

*43 Clean vent syst:Intake/exhaust air ducts

DUST ACCUMULATION ON THE INTAKE VENT IN KITCHEN

*31 Handwashing lavatory - used for other purpose

FRONT HAND WASH SINK BEING USED TO WASH A UTENSIL USED TO MAKE SHAKES

*46 Physical Facilities Premises

CLEAN THE TOILET SEAT IN THE EMPLOYEE RESTROOM

*42 Dirty nonfood contact surfaces

REMOVE THE GREASE BUILD UP FROM THE FAN COVERS OF THE VENT HOOD

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWEL RESTING ON A FOOD PREPARATION SURFACE MUST BE STORED IN THE SANITIZING BUCKET AFTER AND IN BETWEEN USES

*14 When to wash hands before donning new gloves

OBSERVED KITCHEN COOKING APPLYING GLOVES WITHOUT WASHING HANDS PRIOR

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

FOOD BOXES RESTING ON THE FLOOR OF THE WALK IN FREEZER

*28 Do not exceed manuf. use by date

EXPIRED PACKAGES OF CORN MEAL REMOVED FROM THE DRY STORAGE SHELVES

*42 Dirty nonfood contact surfaces

CLEAN THE REACH IN COOLER DOOR GASKETS ON THE COOLER NEXT TO THE FREEZER OR FRYERS

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE BACK MICROWAVE CLEAN THE BOTTOM OF THE REACH IN COOLER NEXT TO THE MAIN GRILL AND FRYERS

*34 Insect control:prevent dead insects from food

FLIES OBSERVED FLYING AROUND THE RESTAURANT

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

EMPLOYEE PERSONAL DRINK RESTING ON FOOD PREPARATION SURFACES

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWELS NOT STORED IN SANITIZING BUCKET AFTER USE

*42 Floors/walls/ceiling/nonfood dirty

VERY GREASY KITCHEN FLOORS

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

BOX OF FROZEN FRENCH FRIES RESTING ON THE FLOOR

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE

*46 Physical Facilities Premises

CLEAN THE INTERIOR OF THE TOILET BOWL (EMPLOYEE RESTROOM)

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

BAG OF ONIONS RESTING ON THE FLOOR

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL KITCHEN STAFF THAT DO NOT CURRENTLY HAVE THEM

*47 Other Violations

DIRTY A/C VENTS (REMOVE DUST ACCUMULATION IMMEDIATELY) MOUTHWASH STORED BY THE FRONT SODA FOUNTAIN

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER USE

*42 Floors/walls/ceiling/nonfood dirty

VERY STICK WALK IN COOLER FLOORS

*10 Clean Sight and Touch

CLEAN VERY SOILED MICROWAVES IN THE BACK OF THE KITCHEN (FOOD PREPARATION AREA)

*14 When to wash hands before donning new gloves

EMPLOYEES MUST WASH HANDS FIRST BEFORE DONNING NEW GLOVES

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED

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

KEEP PERSONAL DRINKS ON LOWEST SHELF (FOOD PREPARATION TABLE)

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

KEEP ALL FOOD SIX INCHES OFF OF THE FLOOR (WALK IN COOLER)

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GREASE FROM THE FLOORS OF THE DRY STORAGE AREA

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE

*03 Food products not maintained at 135øF or above

COOKED HOT LINK NOT MAINTAINED AT 135.0 F OR ABOVE (119.4 F )

*02 Cold Hold (41øF/45øF or below)

Fish in 3 comp sink 66°F hold fish @ 41°F or below

*47 Other Violations

Some ceiling tile in disrepair clean floors under / behind equiment

*32 Equipment and Utensils without smooth welds

Paint peeling from vent hood

*22 Handlers-Certificate Not On Site

Need food handler cards for worker

*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable

Wall in disrepair by toilet room

*18 Toxic items labeling-non original container

Label chemical spray bottles

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

Personal drink on prep table

*14 When to wash hands before donning new gloves

the worker did nt wash hands and changed gloves when handling the raw fish.

*19 One Inch Air Gap

Provide a one inch air gap on the ice machine.

*22 Handlers-Certificate Not On Site

Missing the food handlers certificate for all workers in the kitchen.

*31 Individual, disposable towels

Missing the paper towels at the hand sink ( broken paper towel dispensers )

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes left out on the tables ( these should be in sanitized solution when not in use. )

*32 Equipment clearance of cleaning space

The crates used as shelving in the kitchen ( unable to clean under on a continuous basis. )

*39 Keep utensils handles upright or protected

Scoops used to handle product must be in the upright position with the handle up and not touching the product.

*42 Dirty nonfood contact surfaces

clean the dirty magnetic gaskets on the reach in cooler . clea the grill area and remove the foil.

*45 Walls easily cleanable and light in color

the walls in the restroom area peeling and not smooth and easily cleanable .

*47 Other Violations

remove the old equipment which is collecting dirt and dust.

*18 Toxic items labeling-non original container

toxic bottle not labeled .

*22 Handlers-Certificate Not On Site

Food handlers certificates for all employees working and prep of food meals.

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes should be in sanitizer when not in use.

*39 Keep utensils handles upright or protected

all scoops must have handles ( styrofoam containers used to scoop bulk sugar , flour etc.

*32 Equipment clearance of cleaning space

Milk crates used as shelves in the kitchen area ( unable to clean under the shelves on a continues basis)

*14 When to wash hands

the associate/ employee didn't know when to wash hands. ( handle raw fish and bread then removed the gloves and put on new gloves without washing hands. )

*18 Toxic items labeling-non original container

the toxic item is not labeled knowing what is on the inside of the container.

*19 One Inch Air Gap

Provide a one inch air gap on the ice machine.

*31 Individual, disposable towels

Paper towels are not dispensed from the dispenser.

*42 Dirty nonfood contact surfaces

clean the magnetic gaskets on the reach in cooler and clean the grill area where the foil is cracking and greasey.

*45 Walls easily cleanable and light in color

remove the peeling paint from the walls ( this should be smooth and easily cleanable . )

*19 One Inch Air Gap

*31 Individual, disposable towels

*32 Equipment & Utensils resistant pit,chip, crazing

*45Floor, wall, ceiling - Exposed material