New Haus Express

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

SIGN COPIES OF HEALTH AGREEMENT (PROVIDED A COPY)

*19 Water & Plumbing in good repair- per code

LEAK AT 3CS AND MOP SINK (FAUCET HEADS)

*21 Outfitter-Certified Food Manager

*Provided manager with a copy of the notification for current health reports.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN

*46 Toilet rooms, convenience and accessibility

CLEAN VENTS

*47 Other Violations

PROVIDE NOTICE OF HEALTH REPORT

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained at 41 degreed f or below have make lines and service lines serviced

*10 Clean Sight and Touch

clean meat slicer, back micro wave and can opener

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

no foil on the shelves, no paper towels under salt and paper shakers up front, no cardboard on shelves

*42 Dirty nonfood contact surfaces

clean shelves and bottom of coolers clean light switch going to kitchen

*14 When to wash hands before donning new gloves

*15 Contact RTE Products w/ Bare Hands

*18 Toxic items storage adjacent to food/utensils

WINDEX STORED BESIDE CUPS

*22 Handlers-Certificate Not On Site

*24 Food Labeling- with common name of the food

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

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

Provide a written procedure on the vomitng and diarrhea ( blood pathogen cleanup )

*28 Date marking commercially prepared RTE/ TCS food

Provide dates on the items in the refrigerator unit ( use the stickers for color or days of the week to discard) SECOND WARNING

*40 Reuse of single service articles

Reuse of single service items . ( cottage cheese had brown gravy in the container) No resuse containers. SECOND WARNING

*02 Cold Hold (41øF/45øF or below)

Chicken salad and tuna at 44 degrees. ( discussed cooling all products down the night before then prepping at room temperature and after preparation place in freezer for 10 to 15 minutes to bring tem

*32 Equipment clearance of cleaning space

crates used as shelves in the walk in cooler ( Unable to clean under on a continuous basis

*32 Nonfood surfaces-design to be cleaned easily

Remove the foil from the shelves ( unable to clean /// this materials make microscopic crinkles that cannot be cleaned.) SECOND WARNING

*21 RFSM - Not On Site

Registered food service manager must be on site during the operatioin.

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

the food stored on the floor in the walk in freezer. ( Must be six inches off the floor)

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes under the cutting boards. ( SECOND WARNING)

*22 Handlers-Certificate Not On Site

Provide food handler cards for all food preparers and cooks.

*24 Food Labeling- with common name of the food

Provide common name in english on the sugar , flour etc.

*36 Cloths in-use for wiping between uses stored

wiping clothes should be in sanitizer when not in use.

*03 Food products not maintained at 135øF or above

chicken at 107 degrees ( a deeper pan required with a clear lid )

*31 Handwashing lavatory - accessible

Dont block the hand sink with boxes.

*28 Date marking commercially prepared RTE/ TCS food

Date marking the cheese and the sliced luncheon meats.

*42 Nonfood-contact surfaces material

Remove the foil from the bottom storage units ( If rusty then resurface the metal )

*02 Cold Hold (41øF/45øF or below)

cold tuna and chicken salad at 43 and 48 degrees. ( chill all ingredients or place in the freezer after making at room temperature or do both.)

*40 Reuse of single service articles

sour cream and cottage cheese has different product in the containers.

*10 Clean Sight and Touch

clean the blades on the can opener mounted to the table.

*39 Keep utensils handles upright or protected

Provide scoops with handles. Using measuring cups with no handles or handle touching product.

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

Raw shell eggs stored in walk in cooler over soy sauce and pasta salad. Corrected on site

*10 Equipment and Utensils Sanitization

Ice machine infected . Ice machine should be taken out of service, emptied, cleaned, and sanitized before being put back into service. Dirty blade on can opener. Sanitizing solution tested 0ppm

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

Food stored on floor of walk in cooler and walk in freezer.

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

Employee observed cutting romaine lettuce for salad bar with bare hands. Gloves must be worn when processing ready to eat foods.