GOOD LUCK BURGER.

REMOVE ALL

STORING FOOD IN OPEN CAN

SEAL AL HOLES AND GAPS

RAW MEATS STORED ABOVE RTE FOODS

POST IN CUSTOMER VIEW

THAWING 50 BOXES OF LINKS AT ROOM TEMPERATURE

FRIES STORED AT ROOM TEMPERATURE

CHEMICAL STORED ABOVE SINGLE SERVICE ARTICLES

SPRAY NOZZLE STORED BELOW FLOOD LINE

52.3*f

LACK OF DATEMARKING

JALAPENOS 56*F; GROUND BEEF 66*F

RAW PORK CHOP STORED IN STANDING WATER

PROVIDE IN WIC

CLEAN ALL

IMPROPER DATE MARKING PROVIDED IN WIC

REMOVE FOIL LINING UNDER GRILL AREA

POST IN CUSTOMER VIEW

FOOD ITEMS STORED IN OPEN CANS

INVERT UTENSILS

PROVIDE FOR ITEMS IN CROCK POTS

PERSONAL DRINK STORED IN PREP AREA

RAW EGGS/BACON STORED ABOVE RTE FOODS

UNLABELED CHEMICAL SPRAY BOTTLE

BREAD BEING STORED DIRECTLY ON THE FLOOR

CRACKED KITCHEN FLOORS DAMAGED CEILING TILES

DUST ACCUMULATION ON THE INTAKE VENT IN KITCHEN

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

CLEAN THE TOILET SEAT IN THE EMPLOYEE RESTROOM

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

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

OBSERVED KITCHEN COOKING APPLYING GLOVES WITHOUT WASHING HANDS PRIOR

FOOD BOXES RESTING ON THE FLOOR OF THE WALK IN FREEZER

EXPIRED PACKAGES OF CORN MEAL REMOVED FROM THE DRY STORAGE SHELVES

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

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

FLIES OBSERVED FLYING AROUND THE RESTAURANT

EMPLOYEE PERSONAL DRINK RESTING ON FOOD PREPARATION SURFACES

SANITIZING TOWELS NOT STORED IN SANITIZING BUCKET AFTER USE

VERY GREASY KITCHEN FLOORS

BOX OF FROZEN FRENCH FRIES RESTING ON THE FLOOR

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE

CLEAN THE INTERIOR OF THE TOILET BOWL (EMPLOYEE RESTROOM)

BAG OF ONIONS RESTING ON THE FLOOR

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

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

STORE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER USE

VERY STICK WALK IN COOLER FLOORS

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

EMPLOYEES MUST WASH HANDS FIRST BEFORE DONNING NEW GLOVES

UNLABELED CHEMICAL SPRAY BOTTLE

FRUIT FLIES OBSERVED

KEEP PERSONAL DRINKS ON LOWEST SHELF (FOOD PREPARATION TABLE)

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

CLEAN GREASE FROM THE FLOORS OF THE DRY STORAGE AREA

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE

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

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

Some ceiling tile in disrepair clean floors under / behind equiment

Paint peeling from vent hood

Need food handler cards for worker

Wall in disrepair by toilet room

Label chemical spray bottles

Personal drink on prep table

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

Provide a one inch air gap on the ice machine.

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

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

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

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

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

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

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

remove the old equipment which is collecting dirt and dust.

toxic bottle not labeled .

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

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

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

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

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. )

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

Provide a one inch air gap on the ice machine.

Paper towels are not dispensed from the dispenser.

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

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