Lovers Egg Roll

*02 Cold Hold (41øF/45øF or below)

RAW SHELL EGG 48

*10 Clean Sight and Touch

CLEAN INSIDE OF MICROWAVE

*18 Toxic items storage adjacent to food/utensils

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

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*19 Water & Plumbing in good repair- per code

faucet

*39 Utensils, single serve items 6 inches off - floor

*20 Grease Trap Tickets

*29 Sanitizing solutions, testing devices

*47 Handler-Certificate Not on site

*10 Clean Sight and Touch

*31 Individual, disposable towels

*45 Floor& wall junctures- coved & sealed

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

*19 Water & Plumbing in good repair- per code

3 compartment sink

*39 Equipment in good repair and proper adjustment.

dish machine- set up the 3 compartment sink at 50 ppm cl concentration for final rinse

*10 Chlorine sanitizer concentration, minimum temp.

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

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*39 Utensils, single serve items 6 inches off - floor

*02 Cold Hold (41øF/45øF or below)

chicken 52 F

*10 Clean Sight and Touch

*36 Cloths in-use for wiping between uses stored

*45 Premises shall be maintained in good repair

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

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

*10 Clean Sight and Touch

*22 Handlers-Certificate Not On Site

*39 Utensils, single serve items 6 inches off - floor

*19 Water & Plumbing in good repair- per code

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

*02 Cold Hold (41øF/45øF or below)

chicken 51 F

*45 Premises shall be maintained in good repair

paper towel dispenser

*29 Mechanical holding unit, thermometer location

*29 Mechanical holding unit, thermometer location

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*10 Clean Sight and Touch

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

walk in cooler

*19 Water & Plumbing in good repair- per code

clogged sink

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

*22 Handlers-Certificate Not On Site

*19 Water & Plumbing in good repair- per code

*34 Outer door: solid,selfclosing,tightfitting

*39 Utensils, single serve items 6 inches off - floor

*45 Unnecessary articles prohibited

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

*47 RFSM Certificate - Not Display

*10 Clean Sight and Touch

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

*29 Mechanical holding unit, thermometer location

*31 Individual, disposable towels

*10 Clean Sight and Touch

*45 Unnecessary articles prohibited

*19 Water & Plumbing in good repair- per code

*35 Hair Restraints effective

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

walk in cooler

*36 Cloths in-use for wiping between uses stored

*39 Equipment in good repair and proper adjustment.

cooler door

*22 Handlers-Certificate Not On Site

*06 Time as PHC: 4 hours provide written procedures methods of compliance

*45 Unnecessary articles prohibited

fryer

*42 Floors/walls/ceiling/nonfood dirty

*35 Hair Restraints effective

*43 Light bulbs, light shields provided

*02 Cold Hold (41øF/45øF or below)

*10 Clean Sight and Touch

*19 Water & Plumbing in good repair- per code

*39 Utensils, single serve items 6 inches off - floor

keep utensils 6 inches off the floor

*34 Outer openings:closing holes, gaps

fix gap at entrance and back doors

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

provide label for food storage containers

*38 Thawing. under running water criteria

*27 Cooling method, criteria - placing the food in shallow pans

*36 Cloths in-use for wiping between uses stored

keep wet cloth in sanitizer bucket

*31 No soap at handsink

provide soap at hand sink

*45 Floor& wall junctures- coved & sealed

cove base

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

keep food covered in ric, wic

*42 Floors/walls/ceiling/nonfood dirty

clean ceiling tiles,

*47 Handwashing signage

provide

*43 Light bulbs, light shields provided

replace broken light shields

*22 Handlers-Certificate Not On Site

employees need provide food handler cards by 1/1/2017

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

use utensils with handle and keep utensils with handle up

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

keep food cover in wic, ric

*18 Toxic items labeling-non original container

provide label for toxic spray bottles

*45 Floor& wall junctures- coved & sealed

provide cove base behind dish washer

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

provide label for food storage containers

*43 Light bulbs, light shields provided

replace broken light shield

*32 Maintain in Good Repair

replace rusty shelves in walk in cooler, gaskets around wic door

*35 Hair Restraints effective

cover hair

*36 Cloths in-use for wiping between uses stored

keep wet cloth in sanitizer bucket

*10 Clean Sight and Touch

clean ice machine, microwave, food storage containers

*21 RFSM - Not On Site

manager with RFSM not on site

*42 Dirty nonfood contact surfaces

clean coolers (exterior), shelves, gaskets around cooler doors, prep tables