Mansion on Turtle Creek

*32 Damaged Equipment

replace torn gaskets on wic and ric units where needed

*19 Water & Plumbing in good repair- per code

repair leak at 2 com sink, clocked hand sink

*18 Toxic items labeling-non original container

observed chemical spray bottle without common name label

*01 Cooling -- total 6 hours, 135-41øF

a container of chick peas observed inside wic at 79.6 degrees f 2 containers of beef observed inside wic at 154.6 degrees f

*40 Single use articel wrapped or dispensed

maintain coffee filters in plastic bag or container when not in use

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

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

duck confit observed with use by date of 6/28 inside wic

*42 Dirty nonfood contact surfaces

gaskets on ric units observed with product debris accumulation

*15 Bare hands contact with ready-to-eat foods

observed employee grabbing a chick pea from container with bare hand and put in his mouth to eat

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

observed employee beverage on prep table

*32 Maintain in Good Repair

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Food boxes placed on the floor

*42 Floors/walls/ceiling/nonfood dirty

*45 Premises shall be maintained in good repair

*27 Cooling, heating, and holding capacities. Equipment

Reach in cooler unable to reach 41 degrees. Engineer on site, food placed on ice

*35 Hair Restraints effective

Employee preparing food with no hair restraint

*35 Hair Restraints effective

Observed employee preparing food missing hair restraint

*39 Keep utensils handles upright or protected

Observed utensils with no handled being used in flour bins

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

Shrimp and ice stored on the floor in the walk in freezer

*34 Pest Control

Flies present in kitchen

*36 Cloths in-use for wiping between uses stored

Wiping cloths left on prep surface

*42 Dirty nonfood contact surfaces

Cooler gaskets and floor of pastry freezer is soiled

*45 Premises shall be maintained in good repair

Broken floor tiles at stoves

*42 Dirty nonfood contact surfaces

Address ice buildup WIC

*45 Premises shall be maintained in good repair

Address tile flooring damage

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

Store sanitizing bucket off floor

*43 Light bulbs, light shields provided

light shield

*31 Individual, disposable towels

*47 Other Violations

clean food containers, equipment before open the kitchen

*39 Equipment in good repair and proper adjustment.

rusty shelves

*34 Pest control-routine inspections for

observed roach

*39 Keep utensils handles upright or protected

bowls can not be used as a scoop you do not know where your hands have been

*15 Bare hands contact with ready-to-eat foods

bare hand contact- in pastry kitchen employee pulled rolls out of oven and was moving them to asnother try with out gloves

*45 Premises shall be maintained in good repair

replace broken light sheilds, replace missing tiles by the frier (on floor)

*39 Keep utensils handles upright or protected

ENSURE HANDLES FOR TASTING SPOONS ARE FACING SAME DIRECTION

*33 Mechanical warewashing, hot water sanitizing

DISHWASHER 167 DEGREE F FINAL RINSE

*02 Cold Hold (41øF/45øF or below)

RAW SHELLED EGGS 45 DEGREE F, POOLED EGGS 47 DEGREE F

*18 Toxic items labeling for original container

RELABEL SANITIZE BUCKET-COS

*42 Dirty nonfood contact surfaces

CLEAN TRAYS AT COFFEE MACHINE HOLDING CUPS AND COFFEE POTS

*10 Clean Sight and Touch

EXCESS CONDENSATION IN RIC

*40 Store single-service item in original package

COFFEE FILTERS NEED TO BE PROTECTED

*10 Clean Sight and Touch

POOLING OF CONDENSATION IN RICS, CLEAN INSIDE MICROWAVE

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD COS

*29 Food thermometers provided and accessible

IN RIC, SERVICE RIC ( IN PROCESS DURING INSPECTION)

*45 Premises shall be maintained in good repair

FIX HANGING LIGHT SHIELDS COS

*18 Toxic items stored above food/utensils

SANITIZER BUCKET ON PREP TABLE IN Pastry

*39 Keep utensils handles upright or protected

TASTING SPOONS COS

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

ENSURE ALL EMPLOYEES ARE FOLLOWING PROPER DATE MARKING PROCESS

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

IN FREEZER

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

RAW SALMON OVER GRAPE FRUIT IN RIC, RAW EGGS OVER COOKED GRITS IN COOLER, RAW EGGS ON TOP SHELF IN WIC

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

CHERRY TOMATOES 4/18, CARROTS 4/2

*31 Handwashing lavatory - accessible

RACK OF TRAYS IN FRONT OF HAND SINK

*39 Store equipment & utensils in a clean, dry place

CLEAN SHEET TRAYS BY HAND SINK EXSPOSED TO SPLASH

*02 Cold Hold (41øF/45øF or below)

RAW SHELLED EGGS 59.2 DEGREE F

*18 Toxic items storage adjacent to food/utensils

SANITIZER BUCKET STORED NEXT TO FOOD SERVICE ITEMS

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

*24 Food Labeling- with common name of the food

IN BULK BINS

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

RAW CHICKEN OVER VEGETABLES IN COOLER

*18 Toxic items storage adjacent to food/utensils

SANITIZE BUCKET NEXT TO EXPOSED FOOD

*10 Clean Sight and Touch

CLEAN ICE GUARD IN ICE MACHINE, CLEAN INSIDE MICROWAVE

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

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

IN COOLER

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

IN COOLER, DISCARD ITEMS PAST DATE

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

MOLDED PRODUCT DATED 8/1 IN MEAT COOLER

*47 Handwashing signage

AT ALL HAND SINK

*39 Keep utensils handles upright or protected

IN ICE BIN

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

RIC IS AT 53'F

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

THAW FOODS UNDER COOL RUNNING WATER

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

NO CHEWING IN PREP AREA