Katy Trail Ice House - Dish Area

*32 Approved Food Contact Equip.

FOIL OBSERVED ON BOTTOM SHELF OF CLEAN EQUIPMENT STORAGE

*46 Physical Facilities Premises-closing toilet room doors

PROVIDE SELF-CLOSING DEVICE ON RESTROOM DOOR PF EMPLOYEE RR

*32 Maintain in Good Repair

repair gaskets

*10 Clean Sight and Touch

Clean ice machine

*42 Dirty nonfood contact surfaces

Clean equipment, floors

*45 Drying Mops-air dry

*39 Store equipment & utensils in a clean, dry place

Store utensils in clean and dry place

*42 Dirty nonfood contact surfaces

clean coolers, gaskets, shelves, freezer

*47 Handwashing signage

provide hand washing sign

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*39 Cutting surfaces.

resurface cutting boards

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

store food 6 inches off the floor

*32 Equipment and Utensils Durability and Strength

provide drain lines from soda holder

*19 Water & Plumbing in good repair- per code

Mop Sink leaking

*30 Food Establishment Permit

Food permit missing

*10 Clean Sight and Touch

Algae in the ice machine

*45 Premises shall be maintained in good repair

exposed ceiling fill in gaps push ceiling tiles back up

*03 Food products not maintained at 135øF or above

BEEF 117 DEGREE F, GRILLED CHICKEN 127 DEGREE F

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

DESIGNATE AREA FOR PERSONAL DRINKS IN COOLERS/FREEZERS

*10 Clean Sight and Touch

CLEAN INSIDE RIC

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

IN WIC- COS

*29 Food thermometers provided and accessible

IN RIC

*39 Keep utensils handles upright or protected

KEEP HANDLE OUT OF ICE-COS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUST AND FOOD SPLATTER OFF WALLS AND CEILINGS

*39 Soda nozzles and ice bin clean to remove soil

SODA GUN HOLDER

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

OPEN CONTAINER AT EXPO LINE RED BULL

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

BAGGED ONIONS STORED ON FLOOR

*18 Chemical sanitizer generated onsite, chemical criteria

SANITIZE BUCKET AT 200+ PPM CHLORINE

*31 Handwashing lavatory - accessible

CONTAINER STORED ON HANDSINK, TRASH CAN IN FRONT OF HAND SINK

*42 Dirty nonfood contact surfaces

CLEAN FOOD DEBRIS AT SHELF

*10 Clean Sight and Touch

INSIDE RIC BY BAR, RIF AT ONION RING

*39 Store all equipment & utensil covered or inverted

SINGLE SERVICE ITEMS

*19 Water & Plumbing in good repair- per code

LEAK AT HAND SINK, SLOW DRAIN AT BAR

*02 Untreated shell eggs need to be at 45§F or <

RAW SHELLED EGGS 54 DEGREE F

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

SODA GUN STORED IN ICE FOR CONSUMPTION

*29 Food thermometers provided and accessible

NEED PROBE THERMOMETER AT ALL TIMES IN KITCHEN

*31 Handwashing lavatory - used for other purpose

ITEMS IN HAND SINK ALSO AT BAR

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

DESIGNATE AREA FOR EMPLOYEE ITEMS AT BAR

*10 Clean Sight and Touch

INSIDE RIC AND ICE GUARD IN ICE MACHINE, INSIDE RIC AT BAR

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

GREEN ONIONS

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

EGGS STORED NEXT TO READY TO EAT ITEMS

*31 No soap at handsink

NO SOAP AT BAR HAND SINK

*29 Sanitizing solutions, testing devices

*36 Cloths in-use for wiping between uses stored

*09 Food protected cross contamination by preparing each type of food at different times or in separ

NO EGGS OVER COOKED FOODS