Manhattan Project Beer Company (kitchen)

*18 Toxic items used according to law

Chlorine levels on sanitizer bucket too high (at or over 200 ppm)>must be at 50-100 ppm Cl

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

Some food observed w/ date marking of 12/30>any food kept at establishment for more than 24 hrs must be throwaway (thrown away) or used within 7-day (initial prep date counts as day 1) for this instan

*24 Food Labeling- with common name of the food

Label all squeeze bottles with their contents

*42 Dirty nonfood contact surfaces

Clean interior of reach-in freezer

*18 Toxic items labeling-non original container

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

*42 Floors/walls/ceiling/nonfood dirty

Detail clean walls

*31 Handwashing lavatory - used for other purpose

Utensils stored in hand sink

*40 Reuse of single service articles

*45 Premises shall be maintained in good repair

repair leak at prep sink

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside and outside with soils accumulations must be clean to avoid cross contamination

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

employee excessive profuse sweating on face must be use hat or protected equipment to avoid sweat contamination on food

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

dish washing machine at 100 ppm Quat solution must be replace or repair to avoid cross contamination must be have 200 ppm quat concentration at dish washing machine

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceiling dirty with soils and grease accumulations must be clean to avoid contamination

*47 RFSM Certificate - Not Display

expired RFSM certificate must be have FSM registered with the city

*39 Cooking equipment free of encrusted grease

cooking equipment dirty with soils and grease accumulations must be clean to avoid cross contamination

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

zero chlorine concentration on dish washing machine must be at: 50 ppm chlorine concentration on dish washing machine to sanitize utensils

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

zero concentration on dish washing machine must be have at 50 ppm chlorine concentration

*42 Floors/walls/ceiling/nonfood dirty

floors dirty with food debris and dust must be clean to avoid cross contamination remove cardboard from floor use proper mats to avoid contamination