Mj's Chicken & Rice

*36 Wet wiping cloths shall be laundered daily.

Keep all wet wiping cloths in sanitizer bucket @ all times between uses.

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

Cannot store food items on the floor in WIC or WIF, all food items must be 6 inches off the floor or higher.

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

Cannot store raw shelled eggs on top shelf above cut veggies. Must store at bottom with any raw chicken as well.

*42 Floors/walls/ceiling/nonfood dirty

Clean under equipment, build up grease.

*19 Water & Plumbing in good repair- per code

Leaking hand sink.

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

Label all bulk containers with common name.

*39 Keep utensils handles upright or protected

Keep all handles out of food.

*20 Grease Trap Tickets

No grease trap ticket, cannot provide on site.

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

Need to date mark food made after 24 hours.

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

Need test strips for sanitizer or bleach whichever is used.

*42 Floors/walls/ceiling/nonfood dirty

Clean walls, floors, RIC, RIF, and shelves.

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

Cannot store sauces on the floor.

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

Store ice scoop on clean place.

*34 Outer openings:closing holes, gaps

Gap at front and back door.

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

Label all bulk containers with common name.

*46 Covered waste receptacle for women's restroom

Need cover over women's trash can.

*39 Keep utensils handles upright or protected

ice scoop

*28 Do not exceed manuf. use by date

butter milk

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

ice scoop

*10 Clean Sight and Touch

ice machine

*10 Clean Sight and Touch

thoroughly clean the inside of the ice machine

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

eating on the prep table;

*10 Chlorine sanitizer concentration, minimum temp.

no chlorine at the three compartment sink

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

*18 Toxic items labeling-non original container

*24 Food Labeling- with common name of the food

*10 Chlorine sanitizer concentration, minimum temp.

no chlorine detected at the three compartment sink

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

raw eggs stored adjacent to sauces inside the walk in cooler

*34 Outer door: solid,selfclosing,tightfitting

seal gaps

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

rice scoop in 115 F water

*18 Toxic items labeling-non original container

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

not signed by rfsm

*42 Floors/walls/ceiling/nonfood dirty

clean ice machine

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

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

*29 Food thermometers provided and accessible

*09 Food protected cross contamination by preparing each type of food at different times or in separ

raw chicken at room temp adj cooling cooked food

*34 Outer door: solid,selfclosing,tightfitting

gaps around backdoor

*14 Hands wash procedures-without soap

rinsed hands in 3 comp repeat violation citation issued

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

adj prep area

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

utensils in cold stagnant water

*45 Drying Mops-air dry

*18 Licensed pest control applicator only

no household pesticides

*21 RFSM - Not On Site

*32 Equipment & Utensils smooth easily cleanable

wet cloth under cutting board for raw chicken

*06 Discard if TCS is in container w/ no date or day

no product dated

*22 Washing hands only at a designated hand sink

employee finished cutting raw chicken, rinsed hands in 3 comp without soap

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

box of chicken left on dirty wet floor

*42 Dirty nonfood contact surfaces

soap dispenser leaves sticky residue on hands

*31 No soap at handsink

at either hand wash sink

*02 Cold Hold (41øF/45øF or below)

raw chicken 72.3 F scrambled egg 63 F WIC egg rolls 46 F citation issued

*02 Cold Hold (41øF/45øF or below)

noodles 60 F

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

or hot water

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

noodles@ 3 comp next to first compartment w/ soapy water

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

open drink on cutting board with customer food discard

*38 Thawing. Under refrigeration

can not thaw raw meat at room temp

*09 Food protected cross contamination by preparing each type of food at different times or in separ

raw pork prep adj the cooked product raw meat adj cooked meat

*32 Nonfood surfaces-design to be cleaned easily

no cardboard

*34 Outer door: solid,selfclosing,tightfitting

bade screen door not sealed

*22 Handlers-Certificate Not On Site

missing 1 employee

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

ice water is not sufficient

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

cooked chicken 46.9 F after 6 hours discard all low boy thermometer reading 50 F putting hot food in a cooler makes it hot! keep top shut

*37 Food preparation

lo mein next to dirty dish @ 3 comp

*40 Store single-service item in original package

keep all inverted

*14 Hands wash procedures-without soap

washed wlosoap at 3 comp

*02 Cold Hold (41øF/45øF or below)

lo mein 43.6 F bottom of lowboy lo mein left out, not cooling or thawing

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

open dunks and food

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

no dates seen in WIC

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

print and keep!

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

label all

*31 No soap at handsink

*10 Sanitization after Cleaning

dishwasher not sanitizing after washing/ rinsing

*37 Unpackaged food may not be stored in direct contact with undrained ice

put ice directly on shrimp to cool

*44 Trash can provided for papertowel waste

at every hw

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

date all foods

*22 Handlers-Certificate Not On Site

get all trained

*45Floor, wall, ceiling - Exposed material

holes not sealed in walls

*27 Cooling method, criteria - using ice bath

large container of shrimp in lowboy 80 F cool before placing in cold hold

*21 RFSM - Not On Site

must have at least one on site at all times third consecutive violation citation at next

*39 Loosely cover cooling foods

*32 Approved Food Contact Equip.

no newspaper, final warning citation at next

*47 Conditions of Permit-in use of food equipment

*34 Outer door: solid,selfclosing,tightfitting

screen door not sealed

*18 Toxic items labeling-non original container

unlabeled spray bottles

*37 Food, utensils and equipment in toilet room

food strainer in restroom

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

stored in ice water.

*19 Water & Plumbing in good repair- per code

leaking pipe between 3 comp and handsink@ valve

*22 Handlers-Certificate Not On Site

employees not trained

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

cooks eating lunch in kitchen open drinks

*32 Approved Food Contact Equip.

no newspaper on food. ever. citation at next may use food service disposable towels

*21 RFSM - Not On Site

another food manager must be on site if RFSM needs to leave for any reason

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

label all

*47 Handwashing signage

have handwash signs at handsinks including restroom

*21 RFSM - Not On Site

need to have one employee on site with registered foodservice manager certificate

*22 Handlers-Certificate Not On Site

all employees handling food need to have food handler cards on site

*36 Cloths in-use for wiping between uses stored

observed wiping cloth sitting in prep table