Heroes Sports Grill

*43 Light 20 foot : Reach-in cooler

*42 Dirty nonfood contact surfaces

clean freezers, gaskets

*34 Outer openings:closing holes, gaps

fix gaps on entrance and exit doors

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

provide

*22 Handlers-Certificate Not On Site

keep on site

*45 Premises shall be maintained in good repair

repair ceiling tiles, faucets, mop sink (repair mop sink and use)

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

whipping cream 2/9/2018

*10 Clean Sight and Touch

clean ice machine

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

eggs above rte food in wic

*47 Handwashing signage

provide

*10 Clean Sight and Touch

can opener blade with food particles

*02 Cold Hold (41øF/45øF or below)

cut cantaloupe 59, tomatoes 59 degrees f

*43 Light bulbs, light shields provided

light cover missing in kitchen area

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

food must be stored 6 inches off thefloor

*44 Covering receptacles after filled

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

food items not labeled

*42 Dirty nonfood contact surfaces

air vents on wic

*45 Premises shall be maintained in good repair

holes,cracks in walls

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

heavy whipping cream 9/11

*29 Mechanical holding unit, thermometer location

no thermometer in ric

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

replace gaskets from reach in cooler

*47 Handwashing signage

have handwash signs posted at all handsinks

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

have written procedures for employees to know how to clean up vomit diarrhea accidents

*01 Cooling -- within 2 hours, 135-70øF

not cooling chicken correctly, rice as well

*03 Food products not maintained at 135øF or above

chickien wings 80 F Rice 110.2 F

*10 Equipment and Utensils Cleaning-contamination

food rack has hanging dirt build up

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

raw shrimp sitting under beef

*21 Demonstrateion of knowledge by PIC

lack of knowledge hand washing

*31 Handwashing lavatory - used for other purpose

food and ice in hand sink

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

no cardboard

*19 Backflow prevention device - air gap

air gap and hansink less than 2 inches

*20 Grease Trap Tickets

not on site

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

wash hands when needed

*43 Light bulbs, light shields provided

provide light shield

*34 Pest Control

tickets not on site

*36 Cloths in-use for wiping between uses stored

store in sanitizer

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

improper cooling of chicken and rice

*03 Food products not maintained at 135øF or above

chicken wings 50F Rice 110F

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

raw shrimp sitting on raw beef

*10 Equipment and Utensils Sanitization

food rack has hanging dirt build up

*21 RFSM - Not On Site

have rfsm on site

*22 Handlers-Certificate Not On Site

have employees food handlers cards on site

*14 Gloves single use

use gloves

*19 One Inch Air Gap

air gap in hand wash sink is less than 2 inches

*20 Grease Trap Tickets

not on site

*31 Handwashing lavatory - used for other purpose

food/ ice in handsink

*34 Pest control-routine inspections for

paperwork not on site

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

no cardboard