Kozy Kitchen

*10 Clean Sight and Touch

can opener blade with food particles

*35 Hair Restraints effective

cook employee not wearinh hair net

*34 Outer openings:closing holes, gaps

day light coming through back door

*45 Premises shall be maintained in good repair

gap between hand wash and wall must be sealed

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

must provide sop for bodily spills clean up

*41 Food storage containers, identified with common name of food.

squeeze bottles not labeled

*21 RFSM - Not On Site

provide RFSM ( registered food service manager ) on site during the operation.

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

written procedure on vomiting and diarrhea.

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

potatoes on the floor in the kitchen and boxes of food on the ground in the walk in cooler.

*34 Outer door: solid,selfclosing,tightfitting

the bottom of the door needs a door sweep and threshold

*35 Hair Restraints effective

associates cooking must have beard guards when prepping and cooking food.

*43 Light bulbs, light shields provided

shield the lights above the prep area.

*38 Thawing. under running water criteria

Improper thawing ( place in the refrigerator to thaw , micro wave oven to thaw , or under running water in a sink. )

*39 Store all equipment & utensil covered or inverted

coffee filters not protected while in storage. ( sitting on top of the coffee machine)

*46 Enclosed toilet room w/self closing doors

toilet room door for employees should be self closing.

*45 Walls and ceilings, studs, joists, and rafters

provide a ceiling in areas were food prepping and handling of open foods. ( blenders, juicers, coffee urns, tea urns etc. ) ceiling with holes ( seal all holes)

*41 Food storage containers, identified with common name of food.

food in the walk in cooler needs a common name on the product while in long term storage.

*18 Licensed pest control applicator only

*18 Chemical sanitizer generated onsite, chemical criteria

*18 Toxic items labeling-non original container

*02 Cold Hold (41øF/45øF or below)

Raw steak 45 degrees Fahrenheit, chicken 47.2 degrees Fahrenheit, eggs 51.7 degrees Fahrenheit

*14 When to wash hands before donning new gloves

*18 Pesticides and rodenticides application criteria

*31 Individual, disposable towels

*32 Approved Food Contact Equip.

Cloth under cutting boards

*34 Outer door: solid,selfclosing,tightfitting

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

*42 Dirty nonfood contact surfaces

Clean ceiling fan and light covers.

*43 Ventilation hood systems, adequacy

*45 Lockers to be used to store personal items

Personal items stored on and over equipment.