Norma's Cafe

*21 RFSM - Not On Site

*31 Handwashing lavatory - accessible

*20 Grease Trap Tickets

*34 Pest Control

flies

*20 Grease Trap Tickets

*12 Gloves Single Use

*10 Clean Sight and Touch

*02 Cold Hold (41øF/45øF or below)

Observed raw chicken in range cooker at 56 degrees

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

Observed soiled ice machine

*10 Clean Sight and Touch

Observed soiled walk in cooler shelves, soiled microwaves and soiled utensils

*20 Grease Trap Tickets

Grease trap tickets must be provided

*21 RFSM - Not On Site

RFSM must be on present during all serving hours

*27 Cooling, heating, and holding capacities. Equipment

Walk in cooler at 50 degrees

*34 Outer door: solid,selfclosing,tightfitting

Observed light under exit door, must close outer gaps

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

Employee items scattered throughout kitchen ( jackets on open dry goods, cell phones on prep tables, snacks on prep tables )

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

Observed food stored on floor in walk in cooler and walk in freezer, potatoes on floor near rear exit door

*39 Cooking equipment free of encrusted grease

Front deep fryers encrusted in grease

*42 Floors/walls/ceiling/nonfood dirty

observed floors walls and floor drains soiled

*43 Light bulbs, light shields provided

Observed missing light shield in dish pit

*47 Handwashing signage

Missing hand wash sign at front hand sink

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Observed raw bacon over beef in walk in cooler

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

FOOD OFF FLOOR IN FREEZER

*10 Clean Sight and Touch

CLEAN FOOD DEBRIS OFF DISHWASHER

*31 No soap at handsink

SOAP BROKEN BY DISHWASHER

*31 Handwashing lavatory - used for other purpose

UTENSILS IN HANDSINK

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

FOOD ON FLOOR IN FREEZER

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

DATE MARK PAN OF COOKED SAUSAGE

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

NEED PROPER SPLASHGUARD ON HANDSINK NEXT TO CLEAN DISHES

*14 When to wash hands before donning new gloves

WASH HANDS

*02 Cold Hold (41øF/45øF or below)

CUT MUSHROOM 43.4, RAW BEEF PATTY 44.

*03 Food products not maintained at 135øF or above

MEATLOAF 127.

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

DENTED CANS.

*14 When to wash hands before donning new gloves

OBSERVED EMPLOYEE TOUCH SIDES AND PUT GLOVES ON BEFORE WASHING HANDS.

*19 Water & Plumbing in good repair- per code

ICE MACHINE LEAKING.

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

DATE MARK MISSING ON CHEESE.

*36 Cloths in-use for wiping between uses stored

STORE RAGS IN SANITIZER.

*45 Premises shall be maintained in good repair

REPAIR MISSING FLOOR TILE AND GAP ON BACK DOOR.

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

COOKING TRAY ON FLOOR.

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

provide label for food storage containers

*42 Dirty nonfood contact surfaces

clean fryers around (grease build up), shelves in walk in cooler, clean gaskets

*10 Clean Sight and Touch

clean ice machine

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

keep straws 6 inches off the floor

*34 Pest control-routine inspections for

observed fruit flies at back

*14 When to wash hands before donning new gloves

employees put gloves on without washing hands

*02 Cold Hold (41øF/45øF or below)

buttermilk 58, tomato 51, fish 50, chicken 49 degrees f

*32 Equipment and Utensils Durability and Strength

provide original stopper for hot holding table (observed cloth and glove used as stopper/plug

*45 Floor& wall junctures- coved & sealed

cove base

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

use utensils with handle

*34 Pest control-routine inspections for

observed fruit flies

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

observed raw eggs above dressing raw beef stored above corn beef in walk in cooler

*42 Dirty nonfood contact surfaces

clean shelves, clean coolers, clean gaskets around cooler doors, clean prep tables, dish washer

*10 Clean Sight and Touch

clean slicer (do not use bathroom cleaner to clean slicer or any food equipment use approved chemicals to sanitized equipment) clean ice machine

*45 Premises shall be maintained in good repair

repair broken floor tiles

*32 Approved Food Contact Equip.

provide original drain stopper

*02 Cold Hold (41øF/45øF or below)

half/half milk 73.5 degrees f keep hal/half milk in the cooler

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

clearly date mark TCS food for no more than 7 days

*42 Dirty nonfood contact surfaces

clean gaskets, coolers, prep tables

*39 Cutting surfaces.

resurface cutting boards

*43 Light bulbs, light shields provided

replace broken light shield

*34 Pest control-routine inspections for

observed fruit flies

*02 Cold Hold (41øF/45øF or below)

hamburger patty 50.3 degrees f

*10 Clean Sight and Touch

clean ice machine, slicer

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

observed raw shrimp above potato, eggs above potato, pork above fish

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

personal drink

*02 Cold Hold (41øF/45øF or below)

beef 50.1, raw chicken 53, cut turkey 52, cut tomato 50 degrees f

*43 Light bulbs, light shields provided

light shield in walk in cooler

*39 Cutting surfaces.

resurface cutting boards

*10 Sanitization after Cleaning

*47 Handwashing signage

provide

*34 Outer openings:closing holes, gaps

fix gaps on entrance and exit doors

*42 Dirty nonfood contact surfaces

clean shelves, gaskets, coolers, prep tables, dish mashine

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

open personal drink

*19 Water & Plumbing in good repair- per code

pipe under hand sink is leaking

*32 Maintain in Good Repair

cooler under grill 53 degrees f (repair cooler within 24 hours)

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

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

provide label for food storage container

*02 Cold Hold (41øF/45øF or below)

STEAKS, HAMBURGER PATTIES, AND CHICKEN BREAST OBSERVED AT 50.0 F - CORRECTED ON SITE BY PLACING BAGS OF ICE ON TOP UNTIL UNIT IS SERVICED

*10 Clean Sight and Touch

BLACK MOLD LIKE SUBSTANCE OBSERVED ON UPPER INSIDE PANEL AND EXTERIOR DOOR PANEL OF THE ICE MACHINE CAN OPENER OBSERVED WITH HEAVY PRODUCT BUILDUP

*19 Water & Plumbing in good repair- per code

LEAKS OBSERVED AT THE THREE COMPARTMENT SINK AND TWO COMPARTMENT SINKS

*31 Handwashing lavatory - used for other purpose

HAND SINK BY DISH WASH OBSERVED WITH TWO SMALL PANS INSIDE MAINTAIN ACCESSIBLE AT ALL TIMES AND UTILIZE FOR HAND WASH ONLY

*34 Outer openings:closing holes, gaps

SEAL ALL OUTER PERIMETERS TIGHT / PROPERLY TO PREVENT ENTRANCE OF INSECTS AND RODENTS

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

PROVIDE AREA FOR PERSONAL ITEMS AWAY FROM FOOD AND CLEAN EQUIPMENT

*39 Store clean utensils in a self-draining position

STORE ALL UTENSILS WITH HANDLES UP THE WAIT STAFF AREA

*42 Dirty nonfood contact surfaces

HEAVY DUST ACCUMULATION OBSERVED ON VENT COVER OF SALAD BIN ON COOK LINE.

*47 Other Violations

HANG MOP OR STORE INVERTED WHEN NOT IN USE

*02 Cold Hold (41øF/45øF or below)

56F egg custard pies on display shelve- repair cooler

*27 Cooling, heating, and holding capacities. Equipment

pie display case needs to be checked is not maintaining proper temperature

*36 Cloths in-use for wiping between uses stored

wiping cloths are to be stored in sanitizer buckets when not in use

*42 Dirty nonfood contact surfaces

clean cooler gaskets and replace broken ones