Jimmy's Food Store

*42 Dirty nonfood contact surfaces

Clean bottom of cheese cooler

*45 Premises shall be maintained in good repair

Fix leak at 3CS

*41 Food Labeling - Bulk Food w/ Card or Sign

Label bulk food

*45 Premises shall be maintained in good repair

Replace light under vent hood and clear/ throwout boxes

*19 Water & Plumbing in good repair- per code

Fix leak at 3CS

*24 Food Labeling- with common name of the food

Label squeeze bottles

*36 Cloths in-use for wiping between uses stored

Store wiping cloths in sanitizer bucket

*10 Clean Sight and Touch

Clean RIF and can opener

*18 Toxic items labeling-non original container

Label all chemical bottles

*32 Maintain in Good Repair

Fix broken gaskets

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers in all coolers

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

Have place for employee items.

*36 Cloths in-use for wiping between uses stored

store wiping cloths not in use in sanitizer buckets

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

Boxes in freezer min 6" off ground

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

Label bulk food

*42 Dirty nonfood contact surfaces

Clean shelves

*45 Premises free of litter

Remove unnecessary cardboard.

*47 Permit/license posted

Display food permit

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with soils and grease accumulations must be clean to avoid cross contamination

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

missing date marking on meat and food packages prepared on site inside all cooler units must be have date mark all food packages in all areas

*02 Outfitter-Food Temperatures (Cold).

vegetables RI cooler front service area air flow blocked with food baskets including air flow lines dirty with food debris must be replace big baskets to small baskets to allow proper food temperatur

*39 Equipment in good repair and proper adjustment.

front freezer unit broken must be replace or repair to proper condition vegetables temperatures fluctuating at 53 to 67 F must be replace or repair to proper condition

*44 Receptacles sufficient capacity

drainage receptacle not properly release waste water creating stagnant water on receptacle drain flooring must be properly correcting slab or replace to avoid contamination and pest harboring

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

cutting pork hams meat in contact with not food surface inside RI cooler unit must be hang off meat pieces to avoid not food contact surfaces and eliminate cross contamination

*45Physical Facilities Floors,Walls,Ceilings

floors inside WI cooler unit and kitchen floors with cracks and rough surfaces must be replace or repair -sealed floors- to a smooth and easy to clean surfaces

*10 Equipment and Utensils Cleaning-contamination

cooler units inside kitchen area dirty with food debris, spills and grease accumulations including dirty gaskets with mold and debris must be clean to avoid cross contamination

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

body fluid spill kit used must be have a complete body fluid spill kit to avoid cross contamination

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*39 Keep utensils handles upright or protected

provide scoop with handle 9warning)

*19 Hand sink water temperature below 110'F

hot < 110F within 20 seconds

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

cover all food to prevent cross contamination (warning)

*03 Food products not maintained at 135øF or above

sausage 117.1

*42 Dirty nonfood contact surfaces

clean fan vent covers, gaskets & clean floor( behind equipment)

*10 Clean Sight and Touch

clean all food contact surfaces

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

Artichoke 53.0F

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by arrangement

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

*14 When to wash hands before donning new gloves

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

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

no date marking on prepared

*31 Handwashing lavatory - used for other purpose

*43 Light bulbs, light shields provided

provide shield light

*18 Toxic items storage adjacent to food/utensils

*36 Cloths in-use for wiping between uses stored

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

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by arrangement

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

no date marking on prepared foods

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

food improperly stored on floor

*18 Toxic items labeling-non original container

Label Toxics items

*14 When to wash hands before donning new gloves

*42 Dirty nonfood contact surfaces

clean drains and floors

*45 Premises shall be maintained in good repair

repair peeling paint

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

personal drinks stored on equipment through-out kitchen/ prep area

*39 Keep utensils handles upright or protected

handles stored in food

*31 Handwashing lavatory - accessible

blocked

*47 Handwashing signage

Provide hand washing signs

*02 Cold Hold (41øF/45øF or below)

Chicken 49.1 degrees Fahrenheit, beef 46.1 degrees Fahrenheit (RIC 49 degrees Fahrenheit)

*18 Toxic items labeling-non original container

*28 Date marking commercially prepared RTE/ TCS food

milks

*42 Dirty nonfood contact surfaces

Clean ceilings and fan covers in walk-in cooler.

*45 Premises shall be maintained in good repair

Repair wall.