Luby's Cafeteria #196

*43 Light bulbs, light shields provided

CHANGE LIGHTBULB SHIELD IN WIC WHICH IS BROKEN

*14 Gloves single use

EDUCATE EMPLOYEE'S ON GLOVE CHANGING POLICY

*47 Other Violations

ALL MOP ITEMS SHOULD BE HANG OFF FLOOR.

*36 Cloths in-use for wiping between uses stored

ALL WI[ING TOWELS SHOULD BE STORE IN SANITIZING BUCKET.

*19 One Inch Air Gap

ONE INCH AIR SPACE IS NEEDED AT ALL FLOOR DRAIN TO DRAIN PIPES

*30 Food Establishment Permit

NOT PROVIDED

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*18 Toxic items storage adjacent to food/utensils

sanitation buckets stored next to single use utensils chemical spray bottles next to utensils

*19 Water & Plumbing in good repair- per code

prep sink does not have hot water

*10 Clean Sight and Touch

CLEAN MICROWAVE & CAN OPENER BLADE

*19 Plumbing System Construction

PLUMBING WATER LEAK UNDERNEATH COKE MACHINE

*28 Date marking combined ingredients for RTE/ TCS food

COLE SLAW IN SALAD COOLER NOT DATE MARKED

*30 Food Establishment Permit

GET A COPY OF & POST YOUR FOOD ESTABLISHMENT PERMIT FROM 7901 GOFORTH RD. - BRING A COPY OF YOUR SALES TAX ID

*31 Handwashing lavatory - accessible

HAND SINK BLOCKED BY PIE CART

*33 Mechanical warewashing, hot water sanitizing

HOT WATER GAGES ON DISHWASHER NOT WORKING PROPERLY

*22 Handlers-Certificate Not On Site

MANY EXPIRED FOOD HANDLER CERTIFICATES *REPLACE WITHIN 30 DAYS*

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Have cooler serviced

*39 Keep utensils handles upright or protected

ice scoop handle touching ice

*36 Cloths in-use for wiping between uses stored

Wet sanitation cloths wipes must be solution when not in use

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

employee drink in the production area and next to utensils

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

cloth under cutting board

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

raw chicken over beef

*18 Toxic items storage adjacent to food/utensils

*10 Clean Sight and Touch

CLEAN INSIDE OF MICROWAVES, PREP TABLES, COLLING UNITS, AND ICE MACHINE UP FRONT

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

*24 Food Labeling- with common name of the food

*31 Handwashing lavatory - used for other purpose

OBSERVED TOWELS AND FOOD IN HANDSINK

*34 Controlling pests. Eliminating harborage conditions

OBSERVED ROACH IN SANITIZER AND FLIES

*36 Wet wiping cloths shall be laundered daily.

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

*39 No equipment & utensil under contamination sources

DO NOT STORE CLOTHS UNDER CUTTING BOARDS

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

*42 Dirty nonfood contact surfaces

CLEAN TABLES AND FLOORS

*45 Premises shall be maintained in good repair

ICE BUILDUP IN WIF, CEILING TILE

*02 Cold Hold (41øF/45øF or below)

CARROT-RAISIN SALAD 48, NEEDS TO BE 45 AND BELOW

*03 Food products not maintained at 135øF or above

MASHED POTATOES 127, NEEDS TO BE 135 OR ABOVE

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

0 PPM

*14 When to wash hands before donning new gloves

*18 Toxic items storage adjacent to food/utensils

SANITIZER BUCKET STORED ON FOOD PREP TABLE

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

*31 Handwashing lavatory - accessible

*36 Cloths in-use for wiping between uses stored

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

*38 Thawing. under running water criteria -thawed RTE <41F

THAWING RAW FISH 71 DEGREES

*39 No equipment & utensil under contamination sources

DO NOT STORED TOWELS UNDER CUTTING BOARDS

*42 Dirty nonfood contact surfaces

WIPE DOWN COUNTERS, INSIDE COOLERS GASKETS, TABLES, AND FLOORS

*45 Ceiling easily cleanable and light in color

*02 Cold Hold (41øF/45øF or below)

diced tomatoes 50.6 F not level w/ ice pies 52-53 F on serving line

*22 Washing hands only at a designated hand sink

rinsed in a prep sink

*14 Hands wash procedures-without soap

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

*34 Outer door: solid,selfclosing,tightfitting

back door bent, not sealed German roaches seen Seal up all openings, seal all food tightly, cleanup dry storage area thoroughly

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

*03 Food products not maintained at 135øF or above

angus chopped steak 121 F cooked fish 121 F heat up hot box before placing food items roast beef 125 F fried shrimp 110 F

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

dipper well not on @ dessert area

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

raw bacon over cooked/rte foods raw ground beef over raw steaks raw chicken over raw beef

*40 Single use articel wrapped or dispensed

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

feta opened 7-13 in cooler

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

multiple open drinks, stored improperly/

*31 No soap at handsink

@ dish scraping Station

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

*10 Clean Sight and Touch

*14 When to wash hands before donning new gloves

*18 Toxic items stored above food/utensils

toxics stored on equipment/with food

*27 Cooling, heating, and holding capacities. Equipment

provide adequate refrigeration

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

date marking on prepared food items

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

*36 Cloths in-use for wiping between uses stored

improperly stored wiping clothes

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

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

label non-original bottles