Paul's Shop N Go

*42 Dirty nonfood contact surfaces

CLEAN THE BOTTOM OF DAIRY COOLER

*43 Clean vent syst:Intake/exhaust air ducts

*45 Premises shall be maintained in good repair

exposed wall and ceiling

*42 Floors/walls/ceiling/nonfood dirty

clean grease on floor- clean floors- clean all splash and buildup

*03 Food products not maintained at 135øF or above

Temperatures not maintained at 135 degrees F or above. Violations marked with * Rice 106*

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

moldy limes in water

*32 Smooth Contact Surfaces

remove or cover wood wall in the kitchen remove foil from the shelves

*03 Food products not maintained at 135øF or above

Temperatures not maintained at 135 degrees F or above. Violations marked with * beef 100* beef 118*

*01 Cooling -- within 2 hours, 135-70øF

product at 105 degrees F after 2 hours. must be below 70 degrees F 2 hours.

*27 Cooling method, criteria - smaller portions

products put into large container to cool in the WIC- products into smaller containers

*21 RFSM - Not On Site

No RFSM on site- Expired and not registered

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

move raw products to the front of the make line- so you are not going over RTE foods - eggs, charizzo, bacon raw pork and raw beef over bread. Move raw meats to one of area

*10 Clean Sight and Touch

CLEAN FRY CUTTER clean microwave clean vegetable cutter/slicer

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

squeeze bottle sitting directly on tomatoes- cross contamination. you do not know where the bottom has been

*32 Equipment & Utensils smooth easily cleanable

remove protective film from microwave remove all foil from selves and equipment exposed foam insulation in dry goods

*42 Floors/walls/ceiling/nonfood dirty

clean splash and build up through out production area clean floor going into kitchen

*03 Food products not maintained at 135øF or above

Temperatures not maintained at 135 degrees F or above. Violations marked with * beef 100* 118*

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

*45 Lockers to be used to store personal items

*40 Reuse of single service articles

*02 Cold Hold (41øF/45øF or below)

Whole trompo held on the machine without continuous cooking the whole items

*21 PIC ensures food handlers properly trained

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

Landshire products missing date marking

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

Chips displayed less than 6 inches off of the floor

*14 When to wash hands after handling soiled equip/utensil

*18 Toxic items storage adjacent to food/utensils

Tide Detergent displayed above pringles

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

Raw shell eggs held over potatoes Raw food and cooked food prepared on the same table Raw fish prepared with dirty dishes

*29 Cold/hot hold unit thermometer easily viewable

*40 Handle & dispense of cleaned utensils, single-use

*38 Thawing. under running water criteria

*45 Premises shall be maintained in good repair

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

*20 Grease Trap Tickets

*36 Cloths in-use for wiping between uses stored

wiping cloths on floor

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

all scoops must have a handle

*45Floor, wall, ceiling - Exposed material

fix small holes in ceiling tiles

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

raw fish stored above cooked meat

*10 Equipment and Utensils Sanitization

washing dishes without sanitizing (marked improperly on paper report)

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

outdated burger in RIC/dented cans

*20 Grease Trap Tickets

grease trap overdue

*47 Other Violations

ensure back door and cooler door close completely

*45 Floor& wall junctures- coved & sealed

provide missing floor epoxy through out kitchen

*10 Chlorine sanitizer concentration, minimum temp.

provide 50 ppm in sanitizer sink

*42 Dirty nonfood contact surfaces

clean fans in coolers

*31 Individual, disposable towels

provide paper towels in restroom

*10 Clean Sight and Touch

Clean food build up in microwave

*27 Cooling, heating, and holding capacities. Equipment