Guckenheimer (main Cafeteria)

*42 Floors/walls/ceiling/nonfood dirty

clean shelves, floors, fans in WIC, clean microwaves

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

date mark artichokes in RIC, coleslaw and butternut squash in WIC

*35 Hair Restraints effective

*43 Ventilation hood-prevent grease dripping

provide grease catch bucket

*22 Handlers-Certificate Not On Site

obtain food handler certificate within 2 weeks

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, shelves in coolers

*10 Clean Sight and Touch

clean ice machine, slicer, shelves in walk in cooler

*24 Food Labeling- with common name of the food

provide label/the common name of the food

*21 RFSM - Not On Site

last warning-obtain RFSM certificate within 45 days

*36 Cloths in-use for wiping between uses stored

observed wet/moisture cloths on equipment

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

store food 6 inches off the floor

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

provide a label for food storage containers

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

keep utensils 6 inches off the floor

*39 Cutting surfaces.

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

personal drinks

*47 Conditions of Permit-in use of food equipment

provide a sign about inspection report

*42 Dirty nonfood contact surfaces

clean gaskets, shelves in walk in cooler, mixer, tables,

*36 Cloths in-use for wiping between uses stored

keep wet cloth in sanitizer bucket

*14 When to wash hands before donning new gloves

employees need to wash hands before donning new gloves

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

provide label for squeeze bottles, food containers

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

yogurt 4/5/2018

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

raw eggs above rte food

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate within 45 days

*02 Cold Hold (41øF/45øF or below)

salmon 50.6, veggie burgers 48 degrees f (food voluntary destroyed)

*39 Cutting surfaces.

resurface cutting boards

*32 Maintain in Good Repair

cooler 58 degrees f, ice build up in walk in freezer

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, clean shelves

*42 Floors/walls/ceiling/nonfood dirty

clean floor, ceiling tile

*14 When to wash hands before donning new gloves

*36 Cloths in-use for wiping between uses stored