Leilanis Restaurant

*42 Ventilation hood systems

clean vent a hood

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

food on floor

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

personal drink bottles sit on table with food and utensils

*42 Floors/walls/ceiling/nonfood dirty

clean walls, floor

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

use utensils with handle

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

store food 6 inches off the floor

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

provide label for food storage containers

*10 Clean Sight and Touch

clean ice machine

*42 Dirty nonfood contact surfaces

clean grills, gaskets in cooler

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

need lids for containers in RIC

*47 Conditions of Permit-in use of food equipment

inspection report available upon request

*36 Cloths in-use for wiping between uses stored

wiping cloths must be in sanitizer bucket

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

cannot have raw meat next to or above ready to eat

*42 Ventilation hood systems

clean vent a hood system

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

observed raw shelled eggs above rte food

*03 Food products not maintained at 135øF or above

queso 99, salsa 94, rice 101 degrees f

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

label food storage containers

*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo

avocado and tomato (cut and whole)

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

clearly date mark tcs food for 7 days only

*35 Jewelry Prohibition

jewelry not allowed while preparing food

*47 Handler-Certificate Not on site

keep food handler card on site

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*35 Jewelry Prohibition

jewelry not allowed

*42 Dirty nonfood contact surfaces

clean coolers, shelves

*34 Pest control-routine inspections for

observed flies

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

observed raw beef stored above fish

*47 Other Violations

check pipe under 3 com sink

*43 Ventilation hood-prevent grease dripping

provide grease catch bucket

*32 Equipment & Utensils resistant pit,chip, crazing

replace damaged food containers

*26 Advisory-"consuming raw or undercooked#" text

for caviche

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, pipe under 3 com sink, clean shelves

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

raw shelled eggs stored above caviche

*21 RFSM - Not On Site

rfsm certificate expired

*47 Handler-Certificate Not on site

provide

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

clearly date mark tcs food for 7 days only

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

raw beef/pork stored above raw fish

*10 Clean Sight and Touch

clean ice machine

*42 Dirty nonfood contact surfaces

clean coolers, gaskets, shelves

*10 Clean Sight and Touch

clean ice machine

*39 Store equipment & utensils in a clean, dry place

observed clean utensils in mop sink

*42 Floors/walls/ceiling/nonfood dirty

clean wall, floor around 3 com sink

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

provide written procedure about vomiting/diarrhea events

*34 Pest control-routine inspections for

observed fruit flies

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

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

clearly date mark tcs food in cooler (all foods)

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

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

*43 Clean vent syst:Intake/exhaust air ducts

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

RAW FISH STORED UNDER RAW CHICKEN

*39 Equipment and Utensils Storage

*47 Handwashing signage

*10 Q.A. PPM - follow manufacturer's direction

SANITIZER TOO TOXIC >400 PPM (QUAT)

*42 Dirty nonfood contact surfaces

clean the storage shelves with sanitizer ( food particles and dust/ dirt on shelves)

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

the eggs over ther ready to eat vegetables in the reach in cooler

*34 Controlling pests. Eliminating harborage conditions

Notice roaches within in the establishment ( call for another extermination.)

*39 Equipment in good repair and proper adjustment.

Repair the neck on the three compartment sink ( leaking water outside

*39 Keep utensils handles upright or protected

all scoops need handles when using in the ingredients. Sugar, flour , etc. ( second warning)

*35 Hair Restraints effective

Wear hair net, hat or hair spray. ( the hair net must be effective.)

*28 Date marking commercially prepared RTE/ TCS food

all cheeses need an expiration date on the product.

*24 Food Labeling- with common name of the food

Label all food in the reach in cooler with a common name.

*02 Cold Hold (41øF/45øF or below)

the luncheon meat was at 43.2 degrees. ( turn down the unit due to opening and closing the unit several times allow the cold air to escape.