Lunas @ Brook Hollow

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

Ensure food is separated properly.

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

No sanitizing solution.

*21 RFSM - Not On Site

Obtain RFSM

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers in RIC.

*30 Food Establishment Permit

Start application process with in 2 - weeks.

*33 Manual warewashing equipment, wash solution temp.

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

*07 Food safe, good condition, unadulterated, and honestly presented

Clean inside ice machine.

*31 Individual, disposable towels

*34 Remove dead/trapped pests

Remove dead roaches from papertowel dispenser.

*47 Conditions of Permit-in use of food equipment

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

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

*36 Cloths in-use for wiping between uses stored

Always set wiping cloths in sanitizer bucket between uses

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

*28 Date marking commercially prepared RTE/ TCS food

date mark all items prepared

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

lemons in a case sitting on the floor

*31 Handwashing lavatory - accessible

repair hand sink

*22 Handlers-Certificate Not On Site

all employees need food handler cards

*45Floor, wall, ceiling - Exposed material

replace broken ceiling tile above bulk containers

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*02 Cold Hold (41øF/45øF or below)

cheese: 52'f, tomato 53'f

*07 Food safe, good condition, unadulterated, and honestly presented

observed no cover/lid for all food containers

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

raw eggs and raw meat store together

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm chlorine

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

cheese, all food in ric

*32 Nonfood surfaces-design to be cleaned easily

prep area

*34 Outer openings:closing holes, gaps

seal open gaps for the back dor

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

*42 Nonfood-contact surfaces material

towel under the cutting board

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

observed no date marking for all food containers

*21 RFSM - Not On Site

*10 Clean Sight and Touch

provide cleaning for the prep area, ric, ice machine

*15 Contact RTE Products w/ Bare Hands

bare hand contact with tortilla

*34 Pest Control

observed flies in the prepare area

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

observed raw eggs and cooked potato store together

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*07 Food safe, good condition, unadulterated, and honestly presented

observed chilis store on the floor next to the trash can provide cover/lid for all food containers in ric observed food are wrapped with towel