Immanuel Donut

*10 Sanitization after Cleaning

All dishes must be washed and sanitized and allowed to air dry use 50 ppm chlorine in 3 comp sink

*42 Dirty nonfood contact surfaces

clean build up on walls, floors, equipment- freezer and fridges

*45 Premises shall be maintained in good repair

no exposed ceiling- fill in large holes with expanding foam fill in small holes with silicon

*32 Equipment & Utensils smooth easily cleanable

no untreated wood in the kitchen

*34 Controlling pests. Eliminating harborage conditions

remove discarded donuts off floor

*42 Dirty nonfood contact surfaces

Clean floors under equipment adequately

*45 Premises shall be maintained in good repair

Broken tiling

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

Store cup holders off top of microwave

*32 Nonfood surfaces-design to be cleaned easily

Use of wood for storage shelving

*06 Time as PHC:provide written procedures on site

TIME AS A PUBLIC HEALTH CONTROL PROCEDURES NOT ON SITE.

*18 First aid kit not to contaminate food, utensil

OBSERVED FIRST AIDE KIT STORED ABOVE FOOD.

*29 Thermometer calibrated to ensure accuracy

OBSERVED THERMOMETER IN WALK-IN-COOLER NOT FUNCTIONING.

*31 Individual, disposable towels

OBSERVED HANDSINK WITHOUT PAPER TOWELS.

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

OBSERVED PLYWOOD AND PARTICLEBOARD USED AS SHELVING.

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

FOOD NOT IN USE MUST BE COVERED.

*39 Store all equipment & utensil covered or inverted

INVERT CLEAN PANS AND LIDS.

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

OBSERVED UNLABELED SPRAY BOTTLE CONTAINING WATER

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOORS, WALL, AND CEILINGS THROUGHOUT THE KITCHEN.

*45 Mats / Duckboards nonabsorbent

OBSERVED CARDBOARD USED AS A FLOOR MAT.

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

Observed employee fail to sanitize utensil after washing.

*14 When to wash hands before donning new gloves

*29 Cold/hot hold unit thermometer easily viewable

*31 Individual, disposable towels

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

*42 Floors/walls/ceiling/nonfood dirty

Clean floors, walls and shelves throughout.

*45 Lockers to be used to store personal items

*44 Receptacles and waste Units-contructed

Do not use cardboard box as trash can.

*47 Conditions of Permit-in use of food equipment

*33 Rinsing procedures - 3 compartment sink

set up as follows: wash, rinse, and sanitize

*31 Individual, disposable towels

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

*29 Sanitizing solutions, testing devices

chlorine test strips needed for sanitizer soln

*24 Food Labeling- with common name of the food

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

*45 Floor& wall junctures- coved & sealed

*45Floor, wall, ceiling - Exposed material

*45Floor, wall, ceiling - Exposed material

holes/openings in the ceiling tiles

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

bag of potatoes stored on the floor inside the kitchen prep area

*42 Dirty nonfood contact surfaces

clean the sides of the fryers and the sticky residue on the oven doors

*42 Nonfood-contact surfaces material

Repair/Replace rear hand sink

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

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded

*31 Individual, disposable towels

Front hand sink

*34 Outer door: solid,selfclosing,tightfitting

*22 Handlers-Certificate Not On Site

*36 Cloths in-use for wiping between uses stored

*29 Thermometer shall be easily readable

*31 Individual, disposable towels

*45Physical Facilities Floors,Walls,Ceilings