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*14 When to wash hands before donning new gloves

*15 Contact RTE Products w/ Bare Hands

sandwich

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

raw eggs and tea store together

*20 Grease Trap Tickets

must done every 3 months

*36 Cloths in-use for wiping between uses stored

*29 Cold/hot hold unit thermometer easily viewable

Please provide easily readable thermometers in reach in coolers.

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

Sanitizer bucket stored on floor at production area of kitchen.

*34 Outer openings:closed,tight-fitting windows

Overhead door left open in coffee service area. Outer window open as a service counter in main portion of facility. Please keep all windows closed unless some means or preventing access by pests is

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

Raw shell eggs stored over cured bacon and sausage.

*47 Conditions of Permit-in use of food equipment

Please post a sign or placard notifying customers that latest health inspection report is available upon request.

*20 Grease Trap Tickets

No grease trap records available on site at time of inspection.

*34 Outer door: solid,selfclosing,tightfitting

Rolling door left open to garage side service area. Front door to main dining area has gaps showing daylight.

*37 Food, utensils & equip in mechanical room

Single use disposable utensils and avocados stored in garage area under open construction (insulation). Food and utensils may not be stored is such service areas.

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

Raw shell eggs stored over reach to eat citrus fruit.

*31 Individual, disposable towels

Hand wash sink on garage side missing individual disposable towels.

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

CONCENTRATION OF SANITIZER LESS THAN 200 PPM (MULTI QUAT, 3 COMPARTMENT SINK)

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN ESTABLISHMENT

*35 Hair Restraints effective

ONE FOOD WORKER NOT WEARING A HAIR RESTRAINT (CORRECTED ON SITE)

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM THE INTAKE VENT IN THE KITCHEN

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR JUICE (HAND SINK)

*21 RFSM - Not On Site

REGISTER A FOOD SERVICE MANAGER CERTIFICATE BY 05/ 09 / 2017

*20 Grease Trap Tickets

need grease trap receipt

*21 RFSM - Not On Site

need proof of RFSM on duty

*22 Handlers-Certificate Not On Site

need proof of food handler cards for all workers

*24 Food Labeling- with common name of the food

need ingredient labeling on packaged food for customer self serve

*9Outfitter Operations

need sneeze guards for pastries

*18 Toxic items storage adjacent to food/utensils

cleaner set on ice maker

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

need quat & chlorine test kit