Mimi's Star Cafe

*02 Cold Hold (41øF/45øF or below)

Raw chicken holding at 45F.

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

Provide bodily fluid clean up kit and conditional health policy.

*28 Do not exceed manuf. use by date

Date marking exceeds 7 days on prepared foods.

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

Provide chemical test strips for sanitizers.

*31 Handwashing lavatory - used for other purpose

Hand sink observed using as dump sink.

*47 Handwashing signage

Provide hand washing only sign.

*18 Medicines labeled and stored properly

Medicine, aspirin, stored in dry storage. Provide separate location.

*19 Water & Plumbing in good repair- per code

repair handsink

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

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

DO NOT STORE ICE SCOOP ON TOP OF MACHNE

*02 Cold Hold (41øF/45øF or below)

RAW SHELL EGG 50

*03 Food products not maintained at 135øF or above

CREAM GRAVY 127

*21 RFSM - Not On Site

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

RAW SHELL EGGS STORED ABOVE RTE LEMONS

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

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

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

*29 Thermometer shall be easily readable

*32 Approved Food Contact Equip.

*45 Premises shall be maintained in good repair

*45 Unnecessary articles prohibited

rfsm

*21 RFSM - Not On Site

*31 Individual, disposable towels

*39 Equipment in good repair and proper adjustment.

*21 RFSM - Not On Site

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

*29 Sanitizing solutions, testing devices

Must have a valid health permit if change of ownership

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

*30 Food Establishment Permit

*29 Thermometer shall be easily readable

*10 Chlorine sanitizer concentration, minimum temp.

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*46 Covered waste receptacle for women's restroom

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

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

*35 Hair Restraints effective

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*35 Hair Restraints effective

*47 RFSM Certificate - Not Display

*15 Contact RTE Products w/ Bare Hands

*29 Sanitizing solutions, testing devices

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

1 roach orkin 3-7-18, 4-20-18,

*47 RFSM Certificate - Not Display

*19 Water & Plumbing in good repair- per code

3 compartment sink dripping, rest room

*21 RFSM - Not On Site

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

walk in cooler

*31 Individual, disposable towels

*45 Premises shall be maintained in good repair

grease barrel

*22 Handlers-Certificate Not On Site

*19 Water & Plumbing in good repair- per code

3 compartment sink leaking

*31 No soap at handsink

*35 Hair Restraints effective

*47 RFSM Certificate - Not Display

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

*42 Ventilation hood systems

hood filter gap

*29 Thermometers to be accurate +/- 3'F

*21 RFSM - Not On Site

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

*22 Handlers-Certificate Not On Site

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

store food 6 inches off the floor

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink

*10 Sanitization after Cleaning

utensils must be sanitized after cleaning

*47 Handwashing signage

provide

*42 Dirty nonfood contact surfaces

clean shelves, gaskets around cooler doors

*03 Food products not maintained at 135øF or above

chicken wings 98 degrees f

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

use utensils with handle

*46 Covered waste receptacle for women's restroom

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

provide label for food storage containers

*34 Outer openings:closing holes, gaps

fix gap around exit door

*22 Handlers-Certificate Not On Site

employees must provide food handler cards

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

observed raw eggs above broccoli in wic

*35 Hair Restraints effective

COVER HAIR

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

PROVIDE LABEL FOR FOOD STORAGE CONTAINERS

*34 Outer door: solid,selfclosing,tightfitting

ENTRANCE DOOR IS OPEN

*47 Handwashing signage

PROVIDE MISSING HAND WASHING SIGN

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

OBSERVED RAW CHICKEN ABOVE RTE FOOD IN WIC

*36 Cloths in-use for wiping food spills used for no other purpose

OBSERVED CLOTH UNDER CUTTING BOARDS

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

UTENSILS IN CONTAINER WITH DIRTY WATER (RICE SCOOP)

*20 Grease Trap Tickets

KEEP GREASE TRAP RECORD ON SITE

*46 Covered waste receptacle for women's restroom

PROVIDE IN WOMEN RESTROOM

*37 Food, utensils & equip under other sources

ICE BUILD UP ON FOOD IN WIF

*45 Premises shall be maintained in good repair

PIPES UNDER 3 COM SINK, FLOOR, FAUCETS

*31 Handwashing lavatory - used for other purpose

HAND SINK MUST BE ACCESSIBLE AT ALL TIMES (OBSERVED UTENSILS II HAND SINK)

*42 Dirty nonfood contact surfaces

CLEAN GASKETS AROUND WIC, WIF DOORS, SHELVES

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER CARDS