Pecan Lodge

*32 Nonfood surfaces-design to be cleaned easily

DO NOT USE CARDBOARD OR FOIL AS LINERS FOR SHELF

*36 Cloths in-use for wiping between uses stored

*43 Clean vent syst:Intake/exhaust air ducts

DIRTY AIR VENT COVERS

*32 Damaged Equipment

replace torn gaskets on ric and wherepeel

*10 Clean Sight and Touch

bottom of rif observed with product debris accumulation, upper panel of ice machine observed dirty /moldy

*43 Light bulbs, light shields provided

replace broken lights under vent a hood

*33 Service sink or one curbed cleaning facility provided

dispose of mop water

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

upon arrival observed cook line employees disposing of personal drinks when were notified inspection was being conducted.

*45 Premises shall be maintained in good repair

patch holes in frp wall where needed

*45 Premises shall be maintained in good repair

Fix hand soap pump in kitchen hand sink

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

*36 Cloths in-use for wiping between uses stored

*43 Clean vent syst:Intake/exhaust air ducts

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

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

*10 Clean Sight and Touch

DIRTY CAN OPENER

*34 Pest Control

*14 When to wash hands before donning new gloves

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

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

DIRTY ON TOP OF DISH WASHER

*10 Clean Sight and Touch

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*14 When to wash hands before donning new gloves

*18 Toxic items labeling-non original container

*29 Sanitizing solutions, testing devices

*36 Cloths in-use for wiping food spills used for no other purpose

*14 When to wash hands before donning new gloves

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*31 Individual, disposable towels

*47 Handwashing signage

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

*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

*29 Food thermometers provided and accessible

*02 Cold Hold (41øF/45øF or below)

*30 Food Establishment Permit

permit not posted

*36 Cloths in-use for wiping between uses stored

moist wiping cloths stored on prep tables

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

food items missing use by dates

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

*10 Clean Sight and Touch

can opener blade with food particles

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

macaroni cheese stored on floor

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

dented cans

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

*22 Handlers-Certificate Not On Site

*10 A chemical sanitizer used: contact times criteria

*18 Toxic items labeling-non original container

must label all chemical spray bottles

*32 Equipment & Utensils resistant pit,chip, crazing

heavily used cutting surfaces are worn and "fuzzy", and are molded in the cuts. must be sanded down 1/4th of an inch or replaced

*39 Keep utensils handles upright or protected

must use utensils with handles to handle food. Cup used as scoop with beans in WIC

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

Beans date marked 12-06-16 must discard after 7 days

*02 Cold Hold (41øF/45øF or below)

brisket stored in RIC overnight at 44.5F, must be at 41.0F or lower