John Neely Bryan Elem School

*10 Other sanitizer use - manufacturer label direction

3 COMP SINK SANITIZER TESTED BELOW 200 PPM QA, SHALL BE BETWEEN 200-400 PPM QA

*22 Accredited food handler certificate - 60 days

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer too low in 3 compartment sink ( has to be at least 200 ppm)

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

food has to be stored 6 inches off the ground (apple sauce in the dry storage area)

*10 Clean Sight and Touch

black build observed inside of ice machine

*43 Light bulbs, light shields provided

replace blown out lights kitchen/restroom

*45 Premises shall be maintained in good repair

repair hedge on hot warmer at line #2

*39 Store equipment & utensils - avoid contamination

must protect single service trays ina way to prevent contamination-serving line

*19 Water & Plumbing in good repair- per code

Repair faucet leak at the 3 compartment sink

*43 Light bulbs, light shields provided

Replace light bulb under venthood

*20 Grease Trap Tickets

*31 Individual, disposable towels

*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable

PAINT PEELING FROM CEILING IN KITCHEN

*10 Clean Sight and Touch

*43 Clean vent syst:Intake/exhaust air ducts

*42 Dirty nonfood contact surfaces

CLEAN RIC(S) DOOR GASKETS

*03 Food products not maintained at 135øF or above

TACO MEAT 127*F, BEANS 118.1*F STORED ABOVE HHU

*02 Cold Hold (41øF/45øF or below)

SHREDDED CHEESE 70*F, JALAPENO 80*F,DICED TOMATOES & LETTUCE 56.2*F STORED ON SERVING LINE

*47 RFSM Certificate - Not Display

POST IN CUSTOMER VIEW

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

PERSONAL DRINK STORED ON PREP TABLE

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

*45 Premises shall be maintained in good repair

REMOVE/REPAIR CHIPPIG PAINT AND WALL TILE

*43 Light - 50 foot : Food and utensils area

REPLACE IN VENT HOOD

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*03 Food products not maintained at 135øF or above

CHICKEN NUGGETS IN HHU 104*F,105.3*F,133.4*F, M. POTATOES ON TOP HHU 112*F,

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

SANITIZER STORED ON FLOOR

*43 Light - 50 foot : Food and utensils area

REPLACE IN VENTHOOD

*21 RFSM - Not On Site

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

FOOD STORED ON FLOOR

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

*39 Store equipment & utensils - avoid contamination

ICE SCOOP/ LADLE STORED ON TOP OF ICE MACHINE ON SIDE OF TRAY

*42 Dirty nonfood contact surfaces

CLEAN COOLER DOOR GASKETS

*31 Handwashing lavatory - used for other purpose

PAN STORED ON TOP OF SINK

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS: REPLACE MISSING WALL TILE

*32 Package integrity

OBSERVED DENTED CANS

*43 Light - 50 foot : Food and utensils area

REPLACE LIGHT IN VENT HOOD

*47 RFSM Certificate - Not Display

POST IN CUSTOMER VIEW

*45 Premises shall be maintained in good repair

REPAIR CHIPPING PAINT IN PREP AREA ; REPLACE MISSING WALL TILE BEHIND OVENS

*21 RFSM - Not On Site

NO RFSM ONSITE

*02 Cold Hold (41øF/45øF or below)

CHEESE 53*F, 54.8*F ON SERVING LINE , WATERMELON 53*F ON COLD PLATE

*19 Water & Plumbing in good repair- per code

leak on handwash

*31 Handwashing lavatory - used for other purpose

ice sitting in handsink

*45Floor, wall, ceiling - Exposed material

seal ceiling tile

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

bins without label

*45 Premises shall be maintained in good repair

paint peeling from west wall