Kiara's Coffe & Grill

*31 No soap at handsink

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

*29 Sanitizing solutions, testing devices

*36 Cloths in-use for wiping between uses stored

*29 Mechanical holding unit, thermometer location

*36 Cloths in-use for wiping between uses stored

*22 Handlers-Certificate Not On Site

*19 One Inch Air Gap

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

EGGS STORED NEXT TO SALSA

*45 Walls shall be light in color

continue the FRP wall material by the bag in box system of soda syrup.

*19 No Hot Water / Water heater 50 gallon min.

Provide hot water at the hand sink ( Missing hot water line to the hand sink // only cold water to the hand sink )

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

Restaurant should have a procedure on vomiting and diarrhea cleanup.

*20 Grease Trap Tickets

Provide the grease trap trip ticket.

*31 No soap at handsink

Provide the soap at the hand sink by the three compartments sink and mop sink

*20 Grease Trap Tickets

provide the grease trap records on site during the operation of the business.

*35 Hair Restraints effective

Provide Hair restraints for employees.

*44 Receptacles tight fitting lids, doors, or covers

Dumpster door should be closed when not in use.

*45Physical Facilities Floors,Walls,Ceilings

the new waiter station has to be covered on the walls with FRP or better material to be non absorbent rigid material with a cove base and ceiling must have lighting to be 50 ft candles of light and

*24 Food Labeling- with common name of the food

All containers must havea common name on the outside of the container. ( sugar, flour , beans , sauces etc. )

*18 Licensed pest control applicator only

provide a licensed pest control agency do the inspection of pest control and maintain the document on site at all times during the business operation.

*36 Cloths in-use for wiping between uses stored

moist wet towels under the cutting boards. ( only dry towels)

*39 Keep utensils handles upright or protected

All handles must be in the upright position ( handle must be presented first to prevent contamination of the eating portion of the utensils.

*28 Date marking commercially prepared RTE/ TCS food

all TCS foods must have an expiration dates.