Haynes and Boone Employee Breakroom

*29 Outfitter-Thermometer.

THERMOMETER NEEDED IN RIC ( PLACE ONE IN AT THE END OF THE INSPECTION)

*32 Damaged Equipment

REPLACE TORN DOOR GASKETS, NEED NEW CONTAINERS THAT ARE CHIPPED AND BROKEN

*30 Food Establishment Permit

NEED COPY OF HEALTH PERMIT

*34 Pest control-routine inspections for

NEEDS RECORDS

*28 Do not exceed manuf. use by date

DATE MARK ALL PRODUCTS THAT EXCEEDS 24 HOURS

*47 Other Violations

NOTICE OF CURRENT HEALTH REPORT

*02 Cold Hold (41øF/45øF or below)

CHICKEN FRIED CHICKEN 111 DEGREE F

*26 Allergen Labeling

FOR BAKED GOODS

*47 Other Violations

MUST HAVE RECEIVING LOGS FOR HOT FOODS

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

ITEMS IN COOLER PAST 7 DAYS

*24 Food Label- manufacture/packer/distrubtor name

LABEL PACKAGED BAKED GOODS WITH LABEL

*19 Hand sink water temperature below 110'F

Hand wash sink only reached 99.4°F

*18 Toxic items storage adjacent to food/utensils

Knife hone stored through wire shelf. Main portion adjacent to detergent and other potentially toxic items.

*06 Time as PHC:provide written procedures on site

Location uses time as control for food placed out for service. If time is used as a control, written procedures should be in place to ensure foods are not out for longer than 4 hours.

*24 Food packaged in a establishment, shall be labeled as specified in law

Food packaged on site must have label: Common Name Date Packaged (or expiration date) Company Name Address of location packaged List of ingredients in descending order of amount Possible allerge

*42 Nonfood-contact surfaces material

Remove cloth towels from lining shelving. All surfaces should be non-absorbant. Additionally in use towels (moist) must be either currently in use or stored in sanitizing solution.