Huge Guyzz Kitchen

*18 Toxic items labeling-non original container

LABEL CHEMICAL SPRAY BOTTLES WITH COMMON NAME

*22 Accredited food handler certificate - 60 days

ALL FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY

*43 Light bulbs, light shields provided

REPLACE MISSING LIGHTS ( OLD SMOKER AREA )

*45 Premises shall be maintained in good repair

REPAIR DOUBLE DOOR COOLER ( WINDOW / DAMAGED SEAL CEILING IN THE OLD SMOKER AREA

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

LABEL MEAL SALT BULK CONTAINERS

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

STORE PERSONAL DRINKS IN A DESIGNATED AREA

*33 Rinsing procedures - 3 compartment sink

3 COMPARTMENT SINK MUST BE SET UP WASH RINSE SANITIZE SINK

*47 Other Violations

PROVIDE CURRENT PEST CONTROL RECORD

*42 Dirty nonfood contact surfaces

REMOVE THE HEAVY BUILD UP AT SIDE OF GRILL

*31 Individual, disposable towels

STOCK HAND SINK WITH PAPER TOWELS

*24 Food Labeling- with common name of the food

LABEL DRINK CONTAINERS JUICES

*45 Premises shall be maintained in good repair

REPLACE DAMAGED CEILING TILES THROUGHOUT

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

ALL COOKED RTE FOODS MUST BE DATE MARKED

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

*03 Food products not maintained at 135øF or above

MAC AND CHEESE 128*F ON SERVING LINE

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*35 Hair Restraints effective

PROVIDE FOR ALL

*21 RFSM - Not On Site

REGISTER WITHIN A WEEK

*31 Individual, disposable towels

NO PAPER TOWEL AT HANDSINK

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS; REPLACE MISSING CEILING TILE IN KITCHEN

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

RAW EGGS STORED ABOVE RTE FOODS

*32 Package integrity

REMOVE ALL DENTED CANS

*10 Clean Sight and Touch

CLEAN ALL

*35 Hair Restraints effective

PROVIDE FOR ALL

*31 Individual, disposable towels

PROVIDE FOR ALL

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS; REPLACE ALL MISSING CEILING

*03 Food products not maintained at 135øF or above

S. STEAK 98*F IN HHU

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

REPAIR LEAKING P TRAP AT HANDSINK IN KITCHEN

*18 No reuse of toxics container for food storage

CLEANER ABOVE PREP TABLE.

*20 Grease Trap Tickets

NOT ON SITE.

*24 Food Label- manufacture/packer/distrubtor name

LABEL PACKAGED FOOD.

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

DATE MARK TCS 7 DAYS (CHEESECAKE, SHRIMP)

*36 Cloths in-use for wiping between uses stored

STORE RAG IN SAN. BK.

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

LABEL SEASONING / SALT/ SUGAR/ECT.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR/ BEHIND EQUIPMENT.

*19 Water & Plumbing in good repair- per code

LEAK COMP SINK

*20 Grease Trap Tickets

*31 Individual, disposable towels

*32 Approved Food Contact Equip.

Replace residential freezer with a commercial unit.

*22 Handlers-Certificate Not On Site

*12 PIC ensure conditional employee who exhibits or reports a symptom, or who reports diagnosed illn

*32 Approved Food Contact Equip.

*45 Premises shall be maintained in good repair

*47 Food prep/utensil wash/mop sink not for hand wash

*22 Handlers-Certificate Not On Site

*38 Thawing. under running water criteria - water velocity

OBSERVED RAW MEAT STORED IN STANDING WATER

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

RAW MEAT STORED ABOVE RTE FOODS

*45 Ceiling easily cleanable and light in color

REPLACE CEILING EXPOSED TO MOISTURE

*02 Cold Hold (41øF/45øF or below)

RANCH DRESSING STATE REFRIGERATE AFTER OPENING

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HAND SINK

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER

*37 Food, utensils & equip under other sources

THAWING RAW MEAT IN MOP SINK

*31 Individual, disposable towels

PROVIDE FOR ALL

*18 Toxic items labeling-non original container

LABEL ALL

*35 Hair Restraints effective

PROVIDE FOR ALL

*39 Utensils, single serve items 6 inches off - floor

*38 Thawing. under running water criteria

RAW MEATS IN STANDING WATER

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

RAW MEATS STORED ABOVE RTE FOODS

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN AT 62*F ON PREP TABLE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE FOR ALL

*47 Handwashing signage

PROVIDE IN RESTROOM

*19 Water & Plumbing in good repair- per code

PLUMBING CLOG AT THE BACK PREP SINK

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE A THERMOMETER FOR THE WALK IN COOLER

*10 Chlorine exposure time table

NO SANITIZING BUCKETS SET UP AT THE TIME OF INSPECTION

*42 Dirty nonfood contact surfaces

CLEAN THE UPPER GASKET OF THE FRONT REACH IN COOLER (MOLD PROLIFERATION)

*43 Light bulbs, light shields provided

RESTORE LIGHTING TO UNITS NOT SHINING

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES IN THE KITCHEN AND DINING ROOM