Kooly's BBQ

*14 Wash hands after all other activities

*18 Toxic items storage adjacent to food/utensils

*36 Cloths in-use for wiping between uses stored

*10 A chemical sanitizer used: contact times criteria

*20 Grease Trap Tickets

*34 Pest Control

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

*36 Cloths in-use for wiping between uses stored

*43 Clean vent syst:Intake/exhaust air ducts

*46 Enclosed toilet room w/self closing doors

*20 Grease Trap Tickets

*29 Sanitizing solutions, testing devices

*31 Handwashing lavatory - used for other purpose

*36 Cloths in-use for wiping between uses stored

*10 A chemical sanitizer used: contact times criteria

*18 Licensed pest control applicator only

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

*36 Cloths in-use for wiping between uses stored

*46 Enclosed toilet room w/self closing doors

*31 Individual, disposable towels

*32 Approved Food Contact Equip.

*45 Premises shall be maintained in good repair

*41 Food Labeling - Bulk Food w/ Card or Sign

*29 Sanitizing solutions, testing devices

*36 Cloths in-use for wiping between uses stored

*31 Handwashing lavatory - accessible

*32 Approved Food Contact Equip.

*45Physical Facilities Floors,Walls,Ceilings

*47 Food prep/utensil wash/mop sink not for hand wash

*22 Handlers-Certificate Not On Site

*03 Food products not maintained at 135øF or above

CHICKEN 129*F IN HHU

*39 Utensils, single serve items 6 inches off - floor

CUPS STORED ON FLOOR

*37 Food, utensils & equip under other sources

FOOD EQUIPMENT STORED IN MOP SINK

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

RAW PORK STORED ABOVE RTE FOODS

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

PERSONAL DRINK STORED ON EQUIPMENT

*47 Health permit posted

POST APPLICATION IN CUSTOMER VIEW

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HAND SINK

*02 Cold Hold (41øF/45øF or below)

CHEESE AT 56*F

*31 No soap at handsink

PROVIDE FOR ALL

*42 Floors/walls/ceiling/nonfood dirty

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED SEVERAL FLIES IN ESTABLISHMENT

*20 Grease Trap Tickets

NO RECORDS

*35 Hair Restraints effective

PROVIDE FOR ALL

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING

*38 Thawing. under running water criteria

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*47 Handwashing signage

PROVIDE FOR ALL

*19 Water & Plumbing in good repair- per code

REPAIR NON WORKING HAND SINK

*27 Cooling, heating, and holding capacities. Equipment

LACK OF COLD HOLD FOR CONDIMENTS STORED ON PREP TABLE

*02 Cold Hold (41øF/45øF or below)

CHEESE 44*F, SOUR CREAM 44*F ON PREP TABLE

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED OPEN BACK DOOR

*23 No Water

*30 Food Establishment Permit

MUST DISCONTINUE COOKING OUTSIDE & APPLY FOR HEALTH PERMIT

*37 Food, utensils & equip under other sources

DIRTY DISHES AND DIRTY DISHES IN 3 COMP SINK AT SAME TIME

*20 Grease Trap Tickets

*22 Handlers-Certificate Not On Site

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

*47 Health permit posted

*31 No soap at handsink

*35 Outer Clothing, Clean Condition

employee personal belongings observed in prep area (phone)

*36 Cloths in-use for wiping between uses stored

wiping cloth observed to be left on work surface instead of in sanitizer bucket

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

observed ribs thawing at room temp

*42 Nonfood-contact surfaces material

litter on floor under 3 sink

*46 Toilets/urinals shall be provided:minimum number

toilet in front r.r is not operating and not clean

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

*29 Food thermometers provided and accessible

*31 Handwashing lavatory - accessible

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

*34 Outer door: solid,selfclosing,tightfitting