Haymaker

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

Food items missing used by date.

*31 Handwashing lavatory - used for other purpose

A pitcher with metal parts stored on hand sink. Hand sink must be used for hand washing only

*35 Hair Restraints effective

Employees grabbing ground meat without hair restraint. Must wear a hair restraint.

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

Squeeze bottles not labeled for items

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes stored on prep table and 3CS. Note: Must be stored in sanitizing solution.

*43 Light bulbs, light shields provided

Light bulb on Hood not working. Note: Must be replaced.

*45Floor, wall, ceiling - Exposed material

Gap between hand HS/Wall. Note: Must be sealed

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

raw sausage (MJ meat) over burger buns raw burger patties over pickles raw pork sausage stored over raw beef

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

label all containers

*47 Conditions of Permit-in use of food equipment

*14 When to wash hands between raw and RTE foods

employee handled raw burger patty and then rte food without changing gloves or washing hands

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

keep drinks stored in designated areas

*15 Contact RTE Products w/ Bare Hands

bartender handled drink garnish w/ bare hands

*39 Loosely cover cooling foods

keep covered while cooling

*32 Approved Food Contact Equip.

Remove all home depot buckets

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

in coolers ice@server station

*18 Toxic items storage adjacent to food/utensils

store away from all food and utensils

*34 Outer door: solid,selfclosing,tightfitting

need to protect indoors from pests, recommend air curtain

*21 RFSM - Not On Site

get registered

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

cover when not in use

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

raw ground beef and pork over whole beef

*19 Hand sink water temperature below 110'F

#31 violation make sure all handsinks reach 110F

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

*18 Toxic items labeling-non original container

*02 Cold Hold (41øF/45øF or below)

mozzarella 52 F

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

keep ice scoops handle up