Joule Banquet Kitchen at Ballroom Level

*07 Food safe, good condition, unadulterated, and honestly presented

Dented cans: coconut milk, black olives, water chestnuts, and heart of palm.

*14 When to wash hands before donning new gloves

Observed employee not wash hands before putting on new gloves.

*36 Cloths in-use for wiping between uses stored

Cannot leave any wet wiping cloths out, must be stored in sanitizer when not in use.

*45 Premises shall be maintained in good repair

Missing or open ceiling tile.

*35 Hair Restraints effective

Need beard nets and hair restraints.

*39 Store all equipment & utensil covered or inverted

Invert plates.

*18 Toxic items labeling-non original container

Label all chemical bottles.

*19 Water & Plumbing in good repair- per code

Leaking pipe under 3 comp sink.

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

Cannot store food on the floor, must be 6 inches off the floor in WIF.

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

Label all bulk containers.

*47 Handwashing signage

Need hand washing sign at every hand sink.

*10 Clean Sight and Touch

clean meat slicer

*32 Wood & wood wicker can't used as food-contact surf

can not used wood as a mixer base(wood pallet)with tin foil

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

raw beef over raw fish

*33 Water maintained at 171øF or above for manual wash

*42 Dirty nonfood contact surfaces

*43 Light bulbs, light shields provided

*45 Premises shall be maintained in good repair