Kiest Market

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

*10 Clean Sight and Touch

CLEAN MORE OFTEN

*20 Grease Trap Tickets

*19 Plumbing System Construction

FIX WATER LEAK IN WIC

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

*29 Sanitizing solutions, testing devices

*42 Dirty nonfood contact surfaces

CLEAN INSIDE OF REACH IN COOLER

*43 Clean vent syst:Intake/exhaust air ducts

*03 Food products not maintained at 135øF or above

Fried chicken and sausage saw at 120 F

*18 Medicines labeled and stored properly

Medicine found in produce cooler, keep separated from food for sale

*21 RFSM - Not On Site

RFSM expired

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide test strips for sanitizer solution

*32 Equipment and Utensils Multiuse Materials durable

Don't cover cooking equipment with aluminum foil

*39 Cutting surfaces.

Resurface/replace cutting boards

*42 Dirty nonfood contact surfaces

Clean encrusted grease on cooking equipment

*45 Premises free of litter

Clean litter in storage area

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

*32 Approved Food Contact Equip.

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

*10 Clean Sight and Touch

DIRTY CAN OPENER

*19 One Inch Air Gap

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

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

*38 Thawing. under running water criteria - water velocity

*42 Floors/walls/ceiling/nonfood dirty

*43 Clean vent syst:Intake/exhaust air ducts

*32 Maintain in Good Repair

REMOVE CARD BOARD SHELF LINER FROM WIC SHELVING. REMOVE SOIL SHELVE LINER. REPLACE WITH APPROVED MATERIAL THAT CAN BE WASHED AND SANITIZED

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

EMPLOYEES BEVERAGE OBSERVED ON PREP TABLE NEXT TO MEET SLICER

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

PRODUCT OBSERVED STORE ON FLOOR IN WIF

*42 Dirty nonfood contact surfaces

FAN COVER Inside WIC OBSERVED DUST Accumulate

*47 OTHER VIOLATIONS

HANG MOP OR STORE INVERTED WHEN NOT IN USE. PROVIDE HAND SINK SIGNED IN MEAT MARKET AREA.

*32 Approved Food Contact Equip.

DISPENSED SINGLE SERVICE ARTICLE STORED IN CARD BOARD

*27 Cooling, heating, and holding capacities. Equipment

MEAT COOLER TEMPERATURE > 41*F

*42 Floors/walls/ceiling/nonfood dirty

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

OPEN CASES OF DRINK AND ONIONS STORED ON FLOOR

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*02 Cold Hold (41øF/45øF or below)

LINK 47.7*F,BOLOGNA 59.8*F, HAM 55*F IN NON WORKING COOLER

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

REMOVE ALL EXPIRED FOOD

*12 Gloves Single Use

FAILURE TO CHANGE GLOVES

*43 Clean vent syst:Intake/exhaust air ducts

*47 Other Violations

LABEL 3 COMP SINK

*45 Premises shall be maintained in good repair

REPAIR LEAKING CEILING: OBSERVED WASTEWATER LEAKING ON FOOD

*35 Hair Restraints effective

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT EX IT DOOR

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING IN RIC

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

OBSERVED STORING IN OPEN CANS

*12 Gloves Single Use

EMPLOYEE FAILED TO CHANGE GLOVES AFTER SCRATCHING HEAD

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

PERSONAL DRINKS STORED ON PREP TABLE

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HAND SINK

*10 Clean Sight and Touch

CLEAN ALL

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

RAW FISH 62*F, SLICED TOMATOES 46*F

*45 Lockers to be used to store personal items

PERSONAL ITEMS STORED ON PREP TABLE

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

OPEN CASE OF DRINKS STORED ON FLOOR

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

LACK OF HAND WASHING

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*24 Food Label- manufacture/packer/distrubtor name

PROVIDE FOR ALL : DISCONTINUE SELL OF PRODUCTS NO INTENDED FOR RESALE

*12 Gloves Single Use

FAILURE TO DISCARD GLOVES AFTER HANDLING RAW MEATS

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*32 Maintain in Good Repair

WIC/F

*34 Insect control devices-not over food/food prep

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*38 Thawing. under running water criteria

IMPROPER THAWING

*21 RFSM - Not On Site

NO RFSM ONSITE

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

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

REMOVE ALL EXPIRED FOODS

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

DIRTY DISHES IN SAME COMPARTMENT WITH THAWING RAW TURKEY NECKS

*18 Medicines labeled and stored properly

MEDICINE STORED ON EQUIPMENT AND WITH FOOD ITEMS

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

RAW EGGS STORED ABOVE RTE FOODS IN WIC

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

THONGS STORED IN STANDING WATER

*29 Sanitizing solutions, testing devices

need chlorine test strips

*45 Premises shall be maintained in good repair

unclean floors

*24 Food Labeling- with common name of the food

*02 Cold Hold (41øF/45øF or below)

ham 54 degrees f

*32 Maintain in Good Repair

need to defrost wif

*42 Dirty nonfood contact surfaces

clean sides of equipment

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

*10 Clean Sight and Touch

food debris on slicer

*27 Cooling, heating, and holding capacities. Equipment

*02 Cold Hold (41øF/45øF or below)

*31 No soap at handsink

*20 Grease Trap Tickets

*29 Sanitizing solutions, testing devices

*34 Insect control:prevent dead insects from food

*18 Toxic items storage adjacent to food/utensils

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site