Ivy Kitchen

*43 Ventilation,mechanical

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

put use by dates

*29 Mechanical holding unit, thermometer location

*31 Handwashing lavatory - used for other purpose

*47 Handwashing signage

*43 Ventilation hood systems, adequacy

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

*35 Hair Restraints effective

*29 Mechanical holding unit, thermometer location

*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)

salmon

*45Floor, wall, ceiling - Exposed material

back storage

*31 Handwashing lavatory - used for other purpose

hand utensils stored inside the designated hand wash sink

*35 Hair Restraints effective

beard guards needed

*10 Hot water sanitizer surface temp. < 160'F

thermometer/gauge defective; does not detect the temperature

*10 Clean Sight and Touch

slight bacteria accumulation inside the soda nozzles; corrected on site by an employee

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

unlabeled container or what appears to be flour

*03 Food products not maintained at 135øF or above

rice measured at 101 degrees F

*45Physical Facilities

food splatter residue inside the wic

*39 Keep utensils handles upright or protected

ice scoop

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

wet cloth towels placed on top of brussels sprouts

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine thoroughly-black mold /slime inside the top area

*24 Food Labeling- with common name of the food

*33 Sanitizing solution intergrated in dish. machine

no chlorine inside the dish machine in the bar area; dishwasher rinse thermometer is not functioning

*45Floors easily cleanable

food debris and trash underneath the sinks in the bar area

*35 Hair Restraints effective

beard guards needed

*19 One Inch Air Gap

needed at the hand wash sink

*34 Controlling pests. Eliminating harborage conditions

flying insects observed in the food prep area

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

observed an employee cutting limes without donning a pair of gloves

*25 Prevention of Clostridium Botulinum by ph 4.6<

ph meter needed to test the sushi rice

*14 When to wash hands before donning new gloves

*45Floor, wall, ceiling - Exposed material

openings/holes in the ceiling tiles throughout the kitchen area

*35 Hair Restraints effective

observed employees with full beards not wearing beard guards.

*27 Cooling, heating, and holding capacities. Equipment

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fruit flies inside the bar area

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

pork stored below the chicken inside the wic

*32 Damaged Equipment

replace air gaskets inside the ric

*36 Cloths in-use for wiping between uses stored

do not use a cloth towel under the cutting boards; absorbs moisture

*02 Cold Hold (41øF/45øF or below)

*35 Hair Restraints effective

*45Floor, wall, ceiling - Exposed material

*31 Individual, disposable towels

*19 Water & Plumbing in good repair- per code

*45Floor, wall, ceiling - Exposed material

*22 Handlers-Certificate Not On Site

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

*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)

put the date on the salmon

*31 Individual, disposable towels

*37 Storing the food where it is not exposed to splash, dust, or other contamination

*29 Thermometer shall be easily readable