Peachtree Food

*19 Water & Plumbing in good repair- per code

hand wash drain is backing up low boy cooler leaking on floor

*34 Remove dead/trapped pests

dead crickets in drain

*22 Washing hands only at a designated hand sink

washing in 3 comp sink still because hw drain is backing up

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*43 Light - 20 foot : Washing, utensil, toilet

lights out in 3 comp room

*40 Reuse of single service articles

do not wash aluminum pans for reuse

*32 Approved Food Contact Equip.

storage containers not meant for food, go shopping for food grade containers mini fridge not to be used for customers, personal food only

*21 RFSM - Not On Site

not on site supervising at least one needed at all times must register with the city of dallas and post certificate in plain view

*47 Conditions of Permit-in use of food equipment

not posted

*18 Toxic items labeling-non original container

keep all bottles labeled

*20 Grease Trap Tickets

can not locate

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

raw fish and sausages over vegetables raw shell eggs and chicken over rte foods@kitchen raw eggs over raw bacon in RIC raw meat over sodas in WIC

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

picked up trash off floor then touched customer items

*31 No soap at handsink

*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta

Smartiez Packing products called company, admin does not know if licensed or not can not be found in state license lookup called back-no license from state or any other regulatory authority

*45Floors easily cleanable

cardboard on the floor

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

beans 115 F

*39 Store equipment & utensils in a clean, dry place

under raw chicken

*28 Do not exceed manuf. use by date

expired milk and buttermilk (Feb 19)

*47 Conditions of Permit-in use of food equipment

*02 Cold Hold (41øF/45øF or below)

raw shell eggs 89 F left out at room temp raw chicken 83 F

*22 Handlers-Certificate Not On Site

*24 Food Label - declaration of the quantity

unlabeled caramels

*32 Nonfood surfaces-design to be cleaned easily

repair broken shelves

*18 Toxic items storage adjacent to food/utensils

*45 Mats / Duckboards nonabsorbent

no cardboard on the floor

*21 RFSM - Not On Site

must have one on site at all times

*42 Floors/walls/ceiling/nonfood dirty

clean WIC floor throughout

*28 Original cont. of RTE/PHF/Day1= day of opening

date mark foods(can of nacho cheese)

*22 Handlers-Certificate Not On Site

no cert on site

*31 Individual, disposable towels

keep stocked

*19 Water & Plumbing in good repair- per code

Hw draining slowly Hw leaking pipes

*24 Food Label - declaration of the quantity

no fruit cups w/o label for individual sale

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

replace salt margnesium bulk containers- lids are broken

*21 RFSM - Not On Site

obtain RFSM cert.

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

need employee illness policy

*43 Light bulbs, light shields provided

replace light shield in dishroom and the light bulbs

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

protect from table the single use cups

*10 Other sanitizer use - manufacturer label direction

3 comp sanitizer sink not prepared- wiping towels left at ambient air

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

*10 Q.A. PPM - follow manufacturer's direction

*21 RFSM - Not On Site

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

*29 Food thermometers provided and accessible

*30 Food Establishment Permit

*31 Individual, disposable towels