Hattie's Restaurant

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 45*F, PEPPER JACK CHEESE 47*F, CHICKEN SALAD 45*F

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED UNDER EQUIPMENT, HANGING FROM EMPLOYEES AND ON CUTTING BOARDS

*31 Handwashing lavatory - used for other purpose

EQUIPMENT STORED IN HANDSINK AT BAR

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

*10 Clean Sight and Touch

CLEAN ALL

*37 Food, utensils & equip under other sources

EQUIPMENT STORED ON TRASH CAN IN DISH AREA

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*47 RFSM Certificate - Not Display

POST IN CUSTOMER VIEW

*43 Ventilation hood-prevent grease dripping

equipment outside vent hood area -pattie fryers - must be remove or repair vent hood area to prevent grease condensation dripping on food, equipment, and utensils

*39 Cooking equipment free of encrusted grease

range and fryers with encrusted grease deposits must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

walls, ceiling and floors with grease and soils accumulations must be clean to avoid cross contamination floors behind and under equipment dirty with grease, food debris and soils accumulations mu

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

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

missing date marking on food containers must be have date mark on all food containers

*22 Handlers-Certificate Not On Site

missing food handler cards must be have food handler cards on site and current

*42 Floors/walls/ceiling/nonfood dirty

floors dirty with grease accumulations and food debris must be clean when contamination happen during operational hours

*44 Water, Plumbing, and Waste Sewage

missing big deeper current information of grease trap disposal

*10 Equipment and Utensils Cleaning-contamination

equipment inside and outside dirty with grease and soils accumulations must be clean when contamination occurs during operational hours to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

ice machine water leaks also rust and oxidize externally must be repair or replace to proper condition dish ware shelving under prep tables rust and oxidize must be replace or repair to avoid cro

*47 RFSM Certificate - Not Display

expired RFSM certifications must be have FSM registered with the city

*47 RFSM Certificate - Not Display

missing current RFSM certification must be have current FSM registered with the city

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

missing date mark on food containers must be have date marking on all food containers

*45 Premises:Cleaning, frequency and restrictions

kitchen in all areas ceiling, walls, and floors with food debris and soils accumulations must be clean when contamination occurs during operational hours and sanitize to avoid food contamination

*42 Floors/walls/ceiling/nonfood dirty

floors inside kitchen area, ceiling and walls are dirty with food debris, soils residues and dust contamination must be clean to avoid food contamination

*06 Discard if TCS is in container w/ no date or day

PIC must be ensure food containers with out date marking or day must be discard

*22 Handlers-Certificate Not On Site

missing food handler cards must be have food handler cards on site

*43 Clean vent syst:Intake/exhaust air ducts

all air vents inside kitchen are with soils residues and dust accumulation must be clean or replace vents to avoid food contamination

*24 Food Labeling- with common name of the food

missing food labels must be have food label on all food containers

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*10 Equipment and Utensils Cleaning-contamination

all equipment inside and outside dirty with food debris and soils residues must be clean to avoid food contamination ice machine inside with mold and contamination must be clean to avoid contamina

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*39 Equipment in good repair and proper adjustment.

ice machine leaking water must be replace or repair to avoid food contamination

*02 Cold Hold (41øF/45øF or below)

meat loaf 49.3 F chicken 49 F sauce 55 F

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer buckets closed to utensils and at floor level sanitizer buckets must be 6 inches out the floor and separate from clean utensils

*45 Clean facilities as often as necessary.

floors behind equipment ceiling and walls soiled and dirty must be clean to avoid contamination

*24 Food Labeling- with common name of the food

missing food labeling inside WI cooler food containers

*47 RFSM Certificate - Not Display

FSM expired certification must registered FSM with the city

*32 Maintain in Good Repair

shelves rust and oxidize must be repair or exchange to avoid food contamination

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

food containers at floor level must be out the floor 6 inches

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

missing date marking must be have date marking to avoid potential hazardous food an contamination

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN: 45.3 F, RAW FISH: 44.3 F COLD HOLD FOOD ITEMS SHOULD BE MAINTAINED AT 41.0 F OR LESS

*03 Food products not maintained at 135øF or above

HOT HOLD: COOKED MASHED POTATOES NOT MAINTAINED AT 135.0 FOR LESS MASHED POTATOES AT 130.0 F

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE ICE MACHINE (MOLD PROLIFERATION)

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE (BLEACH)

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREP STAFF

*29 Sanitizing solutions, testing devices

PROVIDE Q.A. TEST STRIPS FOR THE ESTABLISHMENT

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

FOOD PREPARATION STAFF EATING IN THE KITCHEN UPON ARRIVAL

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN SANITIZING BUCKETS AFTER USE

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE INTAKE VENT IN THE DRY STORAGE

*46 Physical Facilities Premises

CLEAN THE TOILET SEAT AND BOWL (MEN'S RESTROOM)

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

REMOVE SILVERWARE TOWELS FROM COMING INTO CONTACT WITH FRESH READY TO EAT FOODS (TOWELS STORED ABOVE FRESH LETTUCE)

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

OBSERVED A FOOD EMPLOYEE EATING INSIDE OF THE KITCHEN WHILE PREPARING FOOD

*02 Cold Hold (41øF/45øF or below)

BUTTERMILK: 49.8 F RAW TROUT: . 59.1 F RAW SALMON: 47. 2 F

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS INSIDE THE SANITIZING BUCKET IN BETWEEN USE

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE ICE MACHINE REMOVE MOLD FROM THE INTERIOR PANEL AND UPPER PORTION OF THE ICE MACHINE ITSELF (INSIDE THE ICE CABIN)

*32 Damaged Equipment

TWO BROKEN REACH IN REFRIGERATOR GASKETS ON THE REACH IN COOLER NEAR THE SERVICE WINDOW