LA Cuisine Cafe

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

BOXES OF EGGS OFF FLOOR IN WALK IN COOLER

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

DATE MARK ALL COOKED PRODUCT - CHICKEN / DELI MEAT

*45 Premises shall be maintained in good repair

LEAKY PIPE HANDSINK

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

DATE MARK RTE FOOD

*40 Reuse of single service articles

SINGLE SERVICE ARTICLES REUSE - SOURCREAM CONTAINERS

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

FOOD OFF FLOOR

*32 Nonfood surfaces-design to be cleaned easily

cardboard not an approved material for a splashguard

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

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

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

*02 Cold Hold (41øF/45øF or below)

pasta salad 47'F, tuna 47'F

*32 Equipment has cracks and corners

replace damaged scoop

*31 Individual, disposable towels

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

*36 Cloths in-use for wiping between uses stored

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

*44 Trash can provided for papertowel waste

*03 Food products not maintained at 135øF or above

*22 Handlers-Certificate Not On Site

*36 Cloths in-use for wiping between uses stored

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

*02 Cold Hold (41øF/45øF or below)

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

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*22 Handlers-Certificate Not On Site

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

*44 Trash can provided for papertowel waste

*31 No soap at handsink

*32 Equipment has cracks and corners

replace damaged ice scoop

*32 Damaged Equipment

ice scoop

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

*31 Handwashing lavatory - accessible

*03 Food products not maintained at 135øF or above

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

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

*36 Cloths in-use for wiping between uses stored

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

PLACE ALL SALSA UNDER SNEEZE GUARD

*02 Cold Hold (41øF/45øF or below)

TURKEY 46'F, TUNA SALAD 50'F,

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

LABEL YOUR HOT FOOD ITEMS

*24 Food Labeling- with common name of the food

FRUIT CONTAINERS

*47 Conditions of Permit-in use of food equipment

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

TURKEY 52'F, EGG 52'F, TUNA SALAD 51'F

*28 Original cont. of RTE/PHF/Day1= day of opening

DATE ALL FOOD PRODUCTS FROM COOLERS WITH USE BY DATE WITH SHELF LIFE 7 DAYS OR LESS.

*47 Handwashing signage

*24 Food Label- manufacture/packer/distrubtor name

FRUIT CONTAINER

*31 Individual, disposable towels

*18 Use toxic according to manufacturer direction

CHLORIDE 200 PPM

*14 When to wash hands

WASH HANDS AS REQUIRE -- i.e. OBSERVED EMPLOYEE DONNING NEW GLOVES WITHOUT WASHING HANDS

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

NO DRINKING IN KITCHEN AREA ALLOWED. DRINK WITH NON-SPILLABLE CONTAINER IN DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT