Good Time Food Mart

*31 Individual, disposable towels

NO PAPER TOWELS AT HAND SINK

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

REMOVE DUST BUILD UP (FAN) OVER DISH STORAGE AREA

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL BULK INGREDIENT BINS

*42 Nonfood-contact surfaces material

ENCRUSTED GREASE BUILD UP (SIDES / GREASE FILTER)

*44 Receptacles sufficient capacity

TRASH CONTAINERS NOT MAINTAINED OUTSIDE

*45 Premises shall be maintained in good repair

REPLACE DAMAGED FLOOR TILES THROUGHOUT KITCHEN REMOVE ANY UNNECESSARY ITEMS - MOP SINK

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

FOOD CARTOONS STORE ON FLOOR

*45Physical Facilities Floors,Walls,Ceilings

BROKEN FLOOR AREA

*22 Accredited food handler certificate - 60 days

EXPIRED FOOD HANDLER

*31 Individual, disposable towels

no towel at hand sink

*47 Other Violations

ICE SCOOP STORE INSIDE ICE MACHINE

*31 Handwashing lavatory - used for other purpose

HAND SINK USE FOR STORAGE

*29 Food thermometers provided and accessible

NO THERMOMETER INSIDE HOT HOLD AND DEEP FREEZER

*19 Water & Plumbing in good repair- per code

DRAIN PIPLE FROM HAND SINK TO FLOOR DRAIN DISCONNECTED

*47 Other Violations

ICE SCOOPSTORE INSIDE ICE MACHINE

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

expired food instock

*31 Handwashing lavatory - accessible

HANDSINK ACCESS BLOCK

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

EXPIRED FOOD STUFF ON SHELF

*29 Thermometer shall be easily readable

PROVIDED THERMOMETER FOR REACH IN COOLER

*27 Cooling, heating, and holding capacities. Equipment

CLOSE HOLES ON REACH IN COOLER

*22 Handlers-Certificate Not On Site

EXPIRED HANDLERS CERTIFICATE

*27 Cooling, heating, and holding capacities. Equipment

repair opening on handles of rif in store area

*31 Handwashing lavatory - accessible

clear area beside handsink for accessibility

*47 Other Violations

scoop handle on ice in ice machine

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

expire food in store area

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

MUST DATE MARK ALL CUT & RTE FOOD FOR 7 DAYS AND DISPOSE AFTER 7 DAYS

*10 Sanitization after Cleaning

NEED TO SANITIZE FOOD CONTACT SURFACES

*47 OTHER VIOLATIONS

SIGN POSTED "LAST HEALTH INSPECTION REPORT AVAILABLE UPON REQUEST"

*21 RFSM - Not On Site

RFSM NOT ON SITE AT THE TIME OF INSPECTION

*24 Food Label-list of ingredients in descending..

SALTINE CRACKERS, OREOS, TOSTADAS

*19 Hand sink water temperature below 110'F

HAND SINK IN KITCHEN

*28 Date marking commercially prepared of RTE/PHF

HAM

*42 Dirty nonfood contact surfaces

VENT HOOD, AIR VENT BY RESTROOM

*47 Health permit posted

POST VISIBLE TO CUSTOMERS

*03 Food products not maintained at 135øF or above

BURRITO 125.4°F

*21 No unnecessary personnel allowed in food prep area

CHILD IN KITCHEN AREA

*20 Grease Trap Tickets

PROVIDE GREASE TRAP RECORDS TO INSPECTOR.

*47 Health permit posted

*35 Hair Restraints effective

*42 Dirty nonfood contact surfaces

VENT HOOD COVERS, BOTTOM OF FREEZER, FAN

*02 Cold Hold (41øF/45øF or below)

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

drink boxes improperly stored on floor

*10 Clean Sight and Touch

clean all food contact surfaces (RIF and drink machine)

*40 Single use articel wrapped or dispensed

single service improperly stored ( maintain original packaging )

*03 Food products not maintained at 135øF or above

*22 Handlers-Certificate Not On Site

certify all staff

*21 RFSM - Not On Site

no RFSM onsite

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

cross contamination b y arrangement r. bacon over RTE food

*27 Cooling, heating, and holding capacities. Equipment

Discontinue use of beverage and prepackage food cooler for open foods and TCS foods

*22 Handlers-Certificate Not On Site

all employees need food handler cards

*32 Nonfood surfaces-design to be cleaned easily

Remove the foil from the shelf under the stove .

*31 Individual, disposable towels

Paper towels must be in the dispenser to be dispensed individually. ( front handsink)

*19 One Inch Air Gap

Ice Machine air gap is required ( Pipe is in the drain

*39 Store all equipment & utensil covered or inverted

All single use items must be inverted to protect the food contact surface. coffee filters should be protected ( exposed to the open ceiling)

*18 Licensed pest control applicator only

Provide a licensed pest control applicator (THIRD WARNING)

*41 Food Labeling - Bulk Food w/ Card or Sign

Relabel the fish fry crumbs.

*21 RFSM - Not On Site

Registered food service manager must be on site during the operation. 12-30-16/// 43295 Khaled Rihani

*45Physical Facilities Floors,Walls,Ceilings

The floor is broken outside the walk in cooler and kitchen area.

*05 Rapidly reheat 165øF for hot holding

REheat the chili and cheese in a micro wave oven or on the stove to a internal temperature of 165 degrees and above.

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

Meat in a bucket sitting on the floor in the walk in cooler.

*44 Receptacles tight fitting lids, doors, or covers

Dumpster lids should be closed when not in use.

*29 Cold/hot hold unit thermometer easily viewable

Provide a thermometer in the freezers. ( SECOND WARNING)

*47 RFSM Certificate - Not Display

the RFSM certificate is expired 12-30-2016