Lakewood Smokehouse

*03 Food products not maintained at 135øF or above

sausage-126 degrees F; brisket-116 degrees F

*31 No soap at handsink

replenish every soap dispenser

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly

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

*36 Cloths in-use for wiping between uses stored

cloth towel stored underneath cutting board

*10 Chlorine sanitizer concentration, minimum temp.

chlorine-dishwasher <50 ppm

*10 Clean Sight and Touch

Clean inside ice machine.

*34 Controlling pests. Eliminating harborage conditions

fruit flies

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

onions

*42 Dirty nonfood contact surfaces

*32 Equipment and Utensils Durability and Strength

Do not line shelves with foil.

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM CHLORINE AT BAR

*42 Nonfood-contact surfaces material

NO TOWELS AS LINER , NO TOWELS UNDER CUTTING BOARD

*31 Handwashing lavatory - used for other purpose

DUMPING IN HAND SINK

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

ONIONS ON FLOOR, IN COOLER ENSURE ITEMS ARE MORE THAN 6 IN

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

LABEL BULK BINS

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

DESIGNATE ARE FOR PERSONAL ITEMS

*29 Cold/hot hold unit thermometer easily viewable

IN ALL RICS

*39 Keep utensils handles upright or protected

HANDLE IN ICE AT BAR

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

DISCARD ITEMS PAST 7 DAYS IN COOLER FIRECRACKER MIX,

*45 Premises shall be maintained in good repair

CEILING TILE IN HALLWAY

*02 Cold Hold (41øF/45øF or below)

c. cucumbers 48.2F

*31 Individual, disposable towels

paper towels/ used

*35 Jewelry Prohibition

no jewelery allowed

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*21 RFSM - Not On Site

No RFSM onsite

*03 Food products not maintained at 135øF or above

mac 118.8, ribs 129.1

*34 Outer openings:closing holes, gaps

close all outer opening (warning)

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

no date marking on prepared food item in WIC

*39 Cutting surfaces.

resurface cutting boards (warning)

*20 Conveying Sewage

observed all hand sinks, prep sinks and 3 comp sink backing-up into kitchen

*03 Food products not maintained at 135øF or above

mac 105.2F

*10 Clean Sight and Touch

clean all food contact surfaces

*19 Water & Plumbing in good repair- per code

leaking at 3 comp sink

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment (warning)

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

personal drinks stored improperly in prep area

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

cross contamination by covering - cover all food items

*21 RFSM - Not On Site

expired RFSM 12/4/2018

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*39 Store all equipment & utensil covered or inverted

invert dishes

*03 Food products not maintained at 135øF or above

turkey 128.4 and ribs 133.8F

*27 Cooling, heating, and holding capacities. Equipment

Lack of adequate refrigeration-Discontinue using ice beds as a cold hold

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*34 Outer openings:closing holes, gaps

close all gaps in ceiling

*43 Light bulbs, light shields provided

clean lights

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

cover all food items to prevent cross contamination

*02 Cold Hold (41øF/45øF or below)

p. pork 55.4, S. tomatoes 50.5

*22 Handlers-Certificate Not On Site

certify all staff

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by arrangement

*02 Cold Hold (41øF/45øF or below)

beans 47.2°F, cooked ribs 45.7°F, raw chicken 46.0°F, onion ring wash in ice bin 44.8°F, brisket 47.4°F

*26 Consumer Advisory Disclosure---asterisking

undercooked menu items lacked asterisk to indicate they contain or may contain undercooked ingredients.

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

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

employee drink left on reach-in cooler in prep area

*32 Nonfood surfaces-design to be cleaned easily

gloves wrapped around plastic hose in dish wash room

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

*22 Handlers-Certificate Not On Site

*47 Conditions of Permit-in use of food equipment

*10 Chlorine sanitizer concentration, minimum temp.

bar dishwasher

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

raw bacon over cooked brisket

*03 Food products not maintained at 135øF or above

c. Onions 64.5, C. Ribs 119.5 Brisket 126.1F & 47.8 and ribs 109.6

*10 Clean Sight and Touch

clean RIC(s)

*18 Toxic items stored above food/utensils

toxics stored on equipment

*21 RFSM - Not On Site

no RFSM on duty on during inspection

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

no date marking prepared food items

*31 Handwashing lavatory - accessible

*32 Maintain in Good Repair

remove duck-tape from RIC(s)

*34 Pest control-routine inspections for

fruit flies in kitchen

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

*41 Food identity and accurate representation

relabel squeeze bottles

*45 Clean facilities as often as necessary.

*47 Handwashing signage

provide hand washing sign