Invasions

*19 Water & Plumbing in good repair- per code

REPAIR LEAK AT 3 COMP SINK AND HAND SINK

*21 RFSM - Not On Site

A CERTIFIED FOOD MANAGER SHALL BE PRESENT ALL HOURS OF OPERATION

*29 Sanitizing solutions, testing devices

PROVIDE CHEMICAL TEST STRIPS FOR QUAT SANITIZERS

*31 Handwashing lavatory - accessible

HAND SINK OBSERVED OBSTRUCTED WITH LARGE CHEMICAL CONTAINER STORED INSIDE

*32 Maintain in Good Repair

REPLACE TORN GASKETS ON RIC UNITS WHERE NEEDED

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

OBSERVED CONTAINER OF POTATOES ON THE FLOOR (SOAKING/ BLANCHING) IN FRONT OF 3 COMP SINK

*42 Nonfood-contact surfaces material

GASKETS OF RIC UNIT OBSERVED WITH PRODUCT DEBRIS ACCUMULATION

*45 Premises shall be maintained in good repair

PATCH HOLES IN FRP WALLS WHERE NEEDED

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

Do not store raw shell eggs over RTE food

*45 Premises shall be maintained in good repair

Fix hot water on hand sink

*03 Food products not maintained at 135øF or above

Corn found at 112'f, keep at 135'f or higher or time mark for a max of 4 hours

*31 Handwashing lavatory - accessible

make hand sink accessible at all times

*31 Handwashing lavatory - used for other purpose

Do not store items in hand sink

*03 Food products not maintained at 135øF or above

RICE AND BEANS 83

*10 Clean Sight and Touch

CLEAN CAN OPENER

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

missing employee health policies and procedures

*30 Does Establishment have a current valid permit posted?

missing health permit on site must be have a health permit on site

*47 RFSM Certificate - Not Display

missing RFSM certification must be have FSM registered with the city

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with food debris and soils deposits must be clean to avoid cross contamination

*29 Sanitizing solutions, testing devices

missing chemical test strips on site must be have chemical test strips on site to verified concentration

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

missing some date marking on food packages made on site -cakes- must be have date marks on food containers in all areas

*12 A food employee shall comply with an exclusion or RESTRICTION

missing bodily fluids writing procedures /spill kit

*43 Ventilation hood-prevent grease dripping

vent hood dirty with grease accumulations and drippings must be clean filters and vent hood to avoid cross contamination