Off the Bone

*10 Clean Sight and Touch

Can opener observed with product debris accumulation. Clean after each use.

*18 Toxic items storage adjacent to food/utensils

Observed chemical spray bottle hanging on hand sink in back prep area.

*19 Water & Plumbing in good repair- per code

Repair leak at 3 compartment sink.

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

Remove foil shelf liners where needed.

*43 Light - 50 foot : Food and utensils area

Replace broken light under vent hood.

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

Observed utensils stored on floor in rear storage area (cups and cup lids )

*43 Ventilation hood-prevent grease dripping

Observed vent hood dripping grease

*42 Dirty nonfood contact surfaces

Observed reach in cooler gaskets soiled

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

Personal drinks observed on prep table

*32 Maintain in Good Repair

Torn rubber cutting board

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine dish machine observed at 0 ppm

*29 Sanitizing solutions, testing devices

Provide quat test strips

*10 Clean Sight and Touch

clean inside microwave

*34 Pest control-routine inspections for

fruit flies present

*43 Light bulbs, light shields provided

replace light bulb in vent hood

*34 Outer door: solid,selfclosing,tightfitting

*10 Clean Sight and Touch

Labels left on clean dishes

*39 Store all equipment & utensil covered or inverted

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

Washing dishes and preparing vegetables in the same set of sinks

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

*35 Hair Restraints effective

Beard nets

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

*18 Toxic items labeling-non original container

*31 No soap at handsink

*29 Cold/hot hold unit thermometer easily viewable

*10 Equipment and Utensils Sanitization

*42 Dirty nonfood contact surfaces

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

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

*18 Toxic items labeling-non original container

*28 Date marking combined ingredients for RTE/ TCS food

*10 Clean Sight and Touch

*42 Ventilation hood systems

*45Physical Facilities

*31 Handwashing lavatory - accessible

*10 Clean Sight and Touch

*29 Food thermometers provided and accessible

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

*10 Clean Sight and Touch

Clean handle to meat hot hold unit.

*34 Controlling pests. Eliminating harborage conditions

fly acitivity

*45 Lockers to be used to store personal items

personal items must be stored below and away consumer items and equipment. Keys, personal food and drink.

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

raw pork and beef above pickles and beer

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

employees eating and drinking in prep area

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

expired milk and butter milk in RIC

*29 Sanitizing solutions, testing devices

no sanitizer strips

*27 Cooling, heating, and holding capacities. Equipment

hot box not keeping temp for the meats

*03 Food products not maintained at 135øF or above

Chicken 112.0F