H&g Supply

*10 Equipment and Utensils Cleaning-contamination

CAN OPENER OBSERVED WITH PRODUCT DEBRIS ACCUMULATION

*30 Does Establishment have a current valid permit posted?

POST CITY FOOD ESTABLISHMENT HEALTH PERMIT IN PUBLIC VIEW

*40 Handle & dispense of cleaned utensils, single-use

MAINTAIN COFFEE FILTERS IN PLASTIC BAG WHEN NOT IN USE

*45 Premises shall be maintained in good repair

REPLACE CRACKED / BROKEN FLOOR TILE WHERE NEEDED

*47 Handwashing signage

PROVIDE DESIGNATED HAND SINK SIGNS

*15 Bare hands contact with ready-to-eat foods

No bare hand contact with RTE food

*33 Warewashing machines auto. dispense detergents

Replace Cl on dish machine

*31 Handwashing lavatory - accessible

Make hand sink accessible at all times

*02 Cold Hold (41øF/45øF or below)

Hummus found at 55'f, Keep at 41'f or lower

*29 Air, water, pressure / temperature devices

Provide thermometer for all coolers

*34 Pest control-routine inspections for

Flies observed

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Do not store eggs over RTE food

*31 Handwashing lavatory - used for other purpose

Do not use hand sink for any other purpose

*39 Store all equipment & utensil covered or inverted

Store plates inverted

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

Do not store hand tools on dishes

*42 Dirty nonfood contact surfaces

Clean floor of WIC

*02 Cold Hold (41øF/45øF or below)

Sliced tomato observed at 56 Degrees F: Maintain less product on line to not exceed 41 Degrees F due to product overload.

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

Cover all food inside WIC: Observed black beans and cauliflower uncovered.

*10 Clean Sight and Touch

Can opener observed with product accumulation.

*39 Cutting surfaces.

Resurface or replace damaged cutting boards.

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

Provide the guidance for the clean up of bodily fluids and or biohazard spill kit.

*31 No soap at handsink

Provide handsink sign and soap for handsink at bar.

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

Open employee beverages observed on back prep table.

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

Store sanitizer buckets off the floor.

*39 Keep utensils handles upright or protected

Store clean utensils with handles facing the same direction.

*45 Floor& wall junctures- coved & sealed

Seal handsink to wall properly.

*36 Cloths in-use for wiping between uses stored

TOWELS STORE ON PREP SURFACES

*29 Sanitizing solutions, testing devices

NO TEST STRIP

*32 Maintain in Good Repair

COOLER NOT IN GOOD REPAIR

*42 Nonfood-contact surfaces material

RUSTED SHELF IN WIC

*10 Clean Sight and Touch

DIRTY INTERIOR OF ICE MACHINE

*42 Nonfood-contact surfaces material

NON ABSORB MATERIAL AS LINER AT SERVER AREA

*15 Contact RTE Products w/ Bare Hands

NO BARE HAND CONTACT

*31 Individual, disposable towels

AT ALL HAND SINKS

*47 Handwashing signage

AT BAR

*39 Store all equipment & utensil covered or inverted

BOWLS SINGLE SERVICE ITEM, COFFEE FILTERS IN BAR AREA

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE AT SAUTE FRIDGE

*02 Cold Hold (41øF/45øF or below)

CONDIMENTS BY HAND SINK 52 DEGREE F, IF USING ICE FILL TO TOP

*03 Food products not maintained at 135øF or above

SWEET POTATO HASH 106 DEGREE RECOMMEND TIME HEALTH CONTROL

*28 Original cont. of RTE/PHF/Day1= day of opening

DISCARD ITEMS PAST 7 DAYS IN COOLER EGGPLANT 1/17

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below

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

Raw eggs and raw chicken next to broccoli

*39 Store equipment & utensils in a clean, dry place

Knife stored between equipment

*07 Food safe, good condition, unadulterated, and honestly presented

Employee drink buried in ice (straw, lid, cab) at bar ice used for customers

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*07 Food safe, good condition, unadulterated, and honestly presented

do noot have broken eggs in the egg carton. move undamaged eggs into clean container

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

move beef in front of salmon move chicken closest to grill to prevent chipping

*10 Clean Sight and Touch

clean around the opening of ice machine clean can opener blade after each use clean mold/mildew in ice machine

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

can not use cloth under cutting board. can not use cloth to catch condensation or grease (lemon ice container)

*45 Lockers to be used to store personal items

can not have personal items on prep surfaces or next to above or above food or utensils

*18 Toxic items labeling-non original container

unlabeled spray bottles- all chemicals in their non original container must be labeled with the common name (even water)

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

food must be stored 6" off the floor

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

sanitation bucket can not sit directly on the ground

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained below 41 degrees F

*31 Handwashing lavatory - used for other purpose

hand sink used as a dump sink

*39 Keep utensils handles upright or protected

ice scoop handle touching ice

*47 Handwashing signage

Need a “hand washing only “ sign at all hand sinks

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

Cloth can not be used under cutting boar- items for food must be smooth easily cleanable, nonabsorbent, smooth, durable material

*36 Cloths in-use for wiping between uses stored

Sanitation wipes must be in solution when not in use

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

replace weather stripping @ back door

*45 Lockers to be used to store personal items

personnel items by utensils

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

*19 Water & Plumbing in good repair- per code

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

*15 Bare hands contact with ready-to-eat foods

*39 Keep utensils handles upright or protected

*31 Handwashing lavatory - used for other purpose

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

raw shell eggs stored over vegetables raw beef over raw seafood raw tuna on same level and rte food raw duck adj raw bacon raw ground lamb over whole raw beef@ WIC

*02 Cold Hold (41øF/45øF or below)

low boy 52 on top and bottom, damaged seal

*31 Handwashing lavatory - used for other purpose

no dumping or washing utensils in hand sink

*27 Cooling method, criteria - smaller portions

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

employee eating employee drink in cooler

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

cover food when not in use

*39 Loosely cover cooling foods

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

*38 Thawing. under running water criteria - water velocity

water must be running

*32 Approved Food Contact Equip.

no towels@ server station

*02 Cold Hold (41øF/45øF or below)

Shell eggs 63 F Brussel sprouts 53F WIC 41-45 F watch for proper cooling methods Chichen 46 F need ice bags

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

*34 Devices to stun/electrocute flying insects

no insect lights over food prep or clean utensils

*21 RFSM - Not On Site

no certificates on site need to keep originals on hand

*29 Sanitizing solutions, testing devices

need Cl test strips

*19 Hand sink water temperature below 110'F

at bar should be item #31

*14 When to wash hands before donning new gloves