Kim's House Grill & BBQ

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

Do not store ready-to-eat foods under raw shelled eggs

*18 Medicines labeled and stored properly

Store all medicine/vitamins in appropriate locations

*20 Grease Trap Tickets

No current liquid waste manifest

*21 RFSM - Not On Site

No food manager on site>must have one while establishment open

*06 Time as PHC:provide written procedures on site

Time stamp/mark clear noodles

*18 Toxic items storage adjacent to food/utensils

Do not store chemicals next to food/products meant for consumption> bleach next to sugar

*31 No soap at handsink

Provide hand soap at hand sink

*32 Equipment and Utensils Multiuse Materials durable

Do not line shelves with cardboard or equipment

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

Keep food in containers off floor

*42 Dirty nonfood contact surfaces

Clean wire racks in cooler

*45 Mats / Duckboards nonabsorbent

Do not use cardboard as mats

*20 Grease Trap Tickets

*20 Grease Trap Tickets

No current manifest

*21 RFSM - Not On Site

No registered food manager on site

*32 Equipment and Utensils Multiuse Materials durable

Do not use cardboard to hold/place utensils

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

Properly store and label employee food

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

Do not store food on floor

*45 Mats / Duckboards nonabsorbent

Do not use cardboard as mats in kitchen

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

Store personal food and drinks in designated area.

*34 Controlling pests. Eliminating harborage conditions

Gnats observed in kitchen.

*38 Thawing. under running water criteria

Raw beef was thawing in standing water.

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

lettuce

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

ice scoop

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

WIC

*42 Dirty nonfood contact surfaces

Remove white paper on storage shelves and then clean and sanitize shelves.

*18 Toxic items labeling-non original container

spray bottles

*43 Light - 50 foot : Food and utensils area

vent hood

*45 Unnecessary articles prohibited

Repair or remove RIC.

*20 Grease Trap Tickets

*22 Accredited food handler certificate - 60 days

*21 RFSM - Not On Site