Overseas Market

*25 Have HACCP plan: reduced oxygen packaging

Pickling & vacuum sealing foods in store with no HACCP plan in place>either develop plan or stop these processes

*03 Food products not maintained at 135øF or above

Rice meant for consumption by customer observed at 90 F>cook threw away

*32 Equipment and Utensils Durability and Strength

Do not place absorbent materials under cutting surfaces

*39 Equipment in good repair and proper adjustment.

Replace/fix broken doors to reach-in freezers

*42 Dirty nonfood contact surfaces

Clean heavily encrusted wire racks in walk-in cooler

*45 Premises shall be maintained in good repair

Replace water damaged ceiling tiles

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

If not going to keep food at temp must time mark/mark time in which it was cooked

*20 Grease Trap Tickets

No current liquid waste manifest

*31 Handwashing lavatory - used for other purpose

Do not place/store pots & pans in hand sink

*42 Dirty nonfood contact surfaces

Clean racks in walk-in cooler of any build-up

*32 Equipment and Utensils Multiuse Materials durable

Do not line shelves with cardboard

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

Keep ice scoop upright not touching ice

*28 Date marking commercially prepared RTE/ TCS food

Date mark any commercially made food products if kept for more than 24 hours

*32 Equipment and Utensils Multiuse Materials durable

Do not line equipment/shelves with cardboard

*42 Dirty nonfood contact surfaces

Clean inside of reach-in-cooler/freezer any grime/debris

*45 Mats / Duckboards nonabsorbent

Do not use cardboard as mats>use approved/easily cleanable material instead

*45 Premises shall be maintained in good repair

lights broken on food shelving area must be replace or repair to proper condition missing wall skirts inside kitchen area must be replace o repair to proper condition

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

missing some date marking inside WI cooler containers must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors inside kitchen behind equipment area dirty with soils and grease accumulations must be clean to avoid cross contamination

*31 Handwashing lavatory - accessible

hand sink blocked by food containers must be maintain hand sink accessible during operational hours

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

dents and expired dates on cans and food packages must be discard to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units food surfaces dirty must be clean and sanitize to avoid cross contamination by raw meat

*42 Floors/walls/ceiling/nonfood dirty

floors and walls dirty with soils and grease accumulations must be clean to avoid cross contamination

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

zero concentration at sanitizer bucket must be at 100 ppm chlorine concentration at sanitizer bucket

*29 Sanitizing solutions, testing devices

missing sanitizing solutions at 3c sink must be setup sanitizing solution at 3c sink 50 ppm chlorine concentration

*42 Floors/walls/ceiling/nonfood dirty

ceiling tiles dirty around vent hood area must be clean to avoid cross contamination

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

expired food packages inside shelving area must be discard all expired food packages to avoid cross contamination

*43 Light bulbs, light shields provided

lights not working at kitchen area must be clean to proper condition

*10 Equipment and Utensils Cleaning-contamination

cooler units and WI cooler unit dirty with grease deposits soils and food debris must be clean and sanitize to avoid cross contamination missing green set up bucket on kitchen area must be have gr

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

missing date marking on food containers must be have date mark on all food containers

*39 Equipment in good repair and proper adjustment.

paper towel dispenser missing must be have proper towels dispenser

*10 Equipment and Utensils Cleaning-contamination

equipment cooler units dirty must be clean to avoid cross contamination

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

expired dates on food packages and cans must be discard expired food packages and cans