Goodluck Chicken & Seafood

*19 Water & Plumbing in good repair- per code

Fix drain pipe for hand sink next to 3-compartment sink

*20 Grease Trap Tickets

No current grease trap manifest

*24 Food Labeling- with common name of the food

Label all squeeze bottles with their contents

*29 Sanitizing solutions, testing devices

Provide test strips to test sanitizer solution

*31 Handwashing lavatory - used for other purpose

Do not store utensils in hand sink

*32 Approved Food Contact Equip.

Do not leave food that came in can in it after it has been open

*39 Equipment in good repair and proper adjustment.

Readjust door to reach-in freezer in dry storage

*42 Floors/walls/ceiling/nonfood dirty

Clean spilt food products in walk-in cooler

*21 RFSM - Not On Site

No RFSM on site

*45 Premises shall be maintained in good repair

Fix hole in wall in dry storage

*47 Handler-Certificate Not on site

No food handler(s) certificates on sites

*02 Cold Hold (41øF/45øF or below)

Sliced tomatoes observed at 55 F

*06 Time as PHC: 4 hours provide written procedures methods of compliance

Must have written in and out times for batter

*10 Clean Sight and Touch

Top of microwave observed damaged and dirty>replace

*20 Grease Trap Tickets

No current grease trap ticket available

*21 RFSM - Not On Site

No registered food service manager on site>must be present when establishment is open/food is being prepared

*28 Date marking commercially prepared RTE/ TCS food

Date mark any being commercially made food products once opened & kept for 24 hours

*29 Food thermometers provided and accessible

Replace thermometer in walk-in cooler

*31 Handwashing lavatory - used for other purpose

Do not store anything in hand sink>only meant for washing hands

*34 Controlling pests. Eliminating harborage conditions

Roof/ceiling in dry storage broken/expose>fix to avoid easy entry for pest

*35 Hair Restraints effective

Employees preparing food must have effective hair covering/restraint

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

Properly store dry ingredients to avoid contamination>observed brown sack that was tattered

*39 Equipment in good repair and proper adjustment.

Replace gaskets of door to walk-in cooler

*42 Floors/walls/ceiling/nonfood dirty

Clean all spilt grease on floor where cooking equipment is located

*45Physical Facilities Floors,Walls,Ceilings

Repaint areas in establishment with pealing paint

*47 Handler-Certificate Not on site

Keep copies of food handler certificates on site/accessible

*02 Cold Hold (41øF/45øF or below)

chicken 55 F fish 55 F

*10 Clean Sight and Touch

Clean shelving in WIC. Clean can opener.

*21 RFSM - Not On Site

*20 Grease Trap Tickets

*22 Accredited food handler certificate - 60 days

*27 Cooling, heating, and holding capacities. Equipment

WIC holding at 55 F.

*29 Sanitizing solutions, testing devices

*30 Food Establishment Permit

*47 Handwashing signage

*32 Damaged Equipment

Replace torn cooler gaskets. Remove residential freezer and microwave.

*34 Controlling pests. Eliminating harborage conditions

Rodent droppings observed along walls and under equipment. Remove fly strip hanging over prep table.

*35 Jewelry Prohibition

Employee had excessive jewelery on hands.

*36 Cloths in-use for wiping between uses stored

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

Cover food in WIC.

*38 Thawing. under running water criteria - water velocity

Chicken thawing in standing water.

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

ice scoop

*42 Floors/walls/ceiling/nonfood dirty

Clean floors throughout, especially under equipment.

*45 Premises shall be maintained in good repair

Patch holes in wall where needed. Replace missing tiles in back storage area.

*47 Handwashing signage

*31 Individual, disposable towels

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

*42 Dirty nonfood contact surfaces

*38 Thawing. under running water criteria - water velocity

*36 Cloths in-use for wiping between uses stored

*34 Windows or doors protected against the entry criteria - air curtain

*10 Clean Sight and Touch

CLEAN MORE OFTEN

*21 RFSM - Not On Site

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

*10 Clean Sight and Touch

CLEAN UNDER FRYER AND GRILL

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria

*42 Dirty nonfood contact surfaces

*43 Clean vent syst:Intake/exhaust air ducts

*10 Clean Sight and Touch

*18 Prevent contamination from pesticides

*21 RFSM - Not On Site

*29 Food thermometers provided and accessible

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

*10 Clean Sight and Touch

*20 Grease Trap Tickets

*21 RFSM - Not On Site

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

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

*38 Thawing. under running water criteria - water velocity

*43 Light bulbs, light shields provided

*45Floor, wall, ceiling - Exposed material

*47 Handwashing signage

*09 Food on display shall be protected from contamination

*21 RFSM - Not On Site

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

*29 Sanitizing solutions, testing devices

*32 Approved Food Contact Equip.

*42 Dirty nonfood contact surfaces

DIRTY COOLER RACKS

*43 Clean vent syst:Intake/exhaust air ducts

*45Physical Facilities

*14 When to wash hands before donning new gloves

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

*28 Date marking combined ingredients for RTE/ TCS food

*10 Clean Sight and Touch

*20 Grease Trap Tickets

*34 Insect control:prevent dead insects from food

*14 When to wash hands before donning new gloves

*31 Individual, disposable towels

*29 Cold/hot hold unit thermometer easily viewable

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

*45 Premises:Cleaning, frequency and restrictions

*31 Handwashing lavatory - accessible

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

*21 RFSM - Not On Site

*38 Thawing. under running water criteria - < 4 hours

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

*14 When to wash hands before donning new gloves

*20 Grease Trap Tickets

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

squeeze bottles

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

food stored on floor in wic

*45 Premises shall be maintained in good repair

wall by 3 com sink

*18 Toxic items stored above food/utensils

*36 Cloths in-use for wiping between uses stored

wiping cloth stored on 3 com sink

*34 Outer door: solid,selfclosing,tightfitting

back door was opened.

*42 Dirty nonfood contact surfaces

microwave with food particles

*03 Food products not maintained at 135øF or above

fried chicken at 103 degrees f

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

*21 RFSM - Not On Site

*29 Food thermometers provided and accessible

*20 Grease Trap Tickets

*22 Handlers-Certificate Not On Site

*47 Health permit posted

*46 Physical Facilities Premises-closing toilet room doors

*45Floor, wall, ceiling - Exposed material

repair some walls,, ceilings

*34 Pest Control

*29 Food thermometers provided and accessible

*42 Floors/walls/ceiling/nonfood dirty

clean some floor drains

*45 Premises shall be maintained in good repair

repair ceiling above deep fryer, paint peeling on wall