Highland Park Cafeteria

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

pans with cake stored stack on top one another with cake on pans.

*18 Toxic items labeling-non original container

observed spray bottle unlabeled in take out bakery (blue liquid)

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

expired parm cheese in back WIC.

*32 Equipment & Utensils smooth easily cleanable

clean gaskets in RIC, WIC.

*36 Cloths in-use for wiping between uses stored

store sanitizers in sanitizer buckets when not in use.

*39 Store all equipment & utensil covered or inverted

invert bowls, trays in storage.

*42 Dirty nonfood contact surfaces

clean ceilings, vents, back of cooking equipment in kitchen.

*45 Premises shall be maintained in good repair

Observed hole in office ceiling.

*46 Covered waste receptacle for women's restroom

Cover womens restroom trash can.

*10 Clean Sight and Touch

Clean can opener, dry ingredient bins, storage shelves

*19 Backflow prevention device - air gap

Hoses observed stored past water line in 3 comp sink.

*32 Damaged Equipment

Chipped/broken shelf lines observed in dry storage room. Replace torn cooler gaskets where needed.

*34 Outer door: solid,selfclosing,tightfitting

back door

*35 Jewelry Prohibition

Various food prep employees observed with wrist watches.

*36 Cloths in-use for wiping between uses stored

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

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

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

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*42 Floors/walls/ceiling/nonfood dirty

Clean floor under equipment.

*43 Light - 50 foot : Food and utensils area

vent hood

*45 Premises shall be maintained in good repair

Patch holes in wall where needed. Repair damaged wall by 3 comp sink. Replace any missing floor coving.

*31 Handwashing lavatory - used for other purpose

large spoon observed inside the sink

*29 Warewashing machines thermometer in F.rinse tank

rinse thermometer not working

*39 Keep utensils handles upright or protected

ice scoop placed on top of the ice machine in an area that wasn't sanitized

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

SANITIZER BUCKETS ON FLOOR

*42 Dirty nonfood contact surfaces

VENT HOOD

*29 Sanitizing solutions, testing devices

HEAT SANITIZING TEST STRIPS

*03 Food products not maintained at 135øF or above

MASHED POTATOES 122.3°F

*19 Hand sink water temperature below 110'F

WOMEN'S RESTROOM HAND SINK

*39 Store all equipment & utensil covered or inverted

DRINKING GLASSES

*10 Q.A. PPM - follow manufacturer's direction

SANITIZER BUCKETS 0PPM

*31 Handwashing lavatory - used for other purpose

SMALL PLASTIC CUPS LEFT IN HAND SINK

*35 Jewelry Prohibition

EMPLOYEE WEARING SMART WATCH

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

RANCH AND CHEESE UNDER RAW FISH

*36 Cloths in-use for wiping between uses stored

S. buckets improperly stored on floor

*43 Light bulbs, light shields provided

clean light shields

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

personal drinks in stored with customer 's food

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

cover all food items

*34 Outer openings:closing holes, gaps

close all outer openings

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

label bulk containers

*27 Cooling, heating, and holding capacities. Equipment

Lack of adequate refrigeration

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

*02 Cold Hold (41øF/45øF or below)

*14 When to wash hands before donning new gloves

donning gloves without washing hands

*19 One Inch Air Gap

One inches air gap

*02 Cold Hold (41øF/45øF or below)

Tuna salad T 49 deg F - cos (discarded)

*03 Food products not maintained at 135øF or above

milk for mashed potatoes, collard greens on steam table in the back at 120 deg F - cos (discarded)

*09 Food on display shall be protected from contamination

dented cans shall not be consumed/ served, utensils shall be stored in hot or ice water

*10 Clean Sight and Touch

clean and sanitize all coolers/ bottom shelves (dried food debris) clean sanitize all food slicers & potato cutters (dried food particles) ice machine shall be cleaned & sanitized broken plastic co

*14 Maintain hands, arms clean

employees shall wash hand for 20 seconds

*31 Handwashing lavatory - accessible

one hand sink - hot water faucet off - all hand sinks shall be working

*33 Service sink or one curbed cleaning facility provided

mop sink is backed up - call professional immediately

*34 Remove dead/trapped pests

roaches were observed under serve line

*36 Cloths in-use for wiping between uses stored

wet wiping cloths shall be stored in a sanitizer solution

*42 Dirty nonfood contact surfaces

clean grease build-up behind equipment

*43 Light bulbs, light shields provided

lights above service line shall be shatter proof

*45 Premises shall be maintained in good repair

repair broken wall surfaces/ replace missing ceiling tiles

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

food shall not be kept in cooler for longer than 7 days - one container was dated 3/1/2017

*29 Warewashing machines thermometer in wash tank

provide thermal strips for dish washer