Press Box Grill

*45 Drying Mops-air dry

Hang mop when not in use. Patch holes in FRP walls where needed throughout BOH

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

Remove cardboard shelf liners under chemicals storage and in between can product

*43 Light bulbs, light shields provided

replace broken light under vent hood

*47 Handwashing signage

Provide designated hand sink signs for all hand sinks

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer at 0 ppm

*19 Water & Plumbing in good repair- per code

*39 Store all equipment & utensil covered or inverted

COFFEE FILTERS

*02 Cold Hold (41øF/45øF or below)

red pepper 48* cucumber 50* cheese 54*

*10 Clean Sight and Touch

deep clean meat slicer, ice scoop holder (drill holes in the bottom), Algae in ice machine.

*18 Toxic items storage adjacent to food/utensils

chemicals in a cup above the meat slicer label all containers in their non original containers

*32 Equipment & Utensils smooth easily cleanable

can not use cloth under cutting board can not store glasses or bowels on cloth replace ice machine door- it is on order

*21 RFSM - Not On Site

*43 Ventilation hood systems, adequacy

vent hood filters missing

*42 Dirty nonfood contact surfaces

build up on ceiling tiles

*24 Food Labeling- with common name of the food

label squeeze bottles

*15 Contact RTE Products w/ Bare Hands

Handling parsley with bare hands

*32 Maintain in Good Repair

cutting board damaged

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

*47 Other Violations

ice TCS foods when not in cooling units

*22 Accredited food handler certificate - 60 days

*39 Store equipment & utensils - avoid contamination

Utensils stored in contact with bulk foods

*45 Premises shall be maintained in good repair

Missing ceiling tiles

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

food on floow in WIF

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

label bulk food containers in kitchen

*47 Handwashing signage

provide a handwash signage in bathroom and bar

*31 Individual, disposable towels

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

Cooling hot foods on a storage shelf outside of refrogeration

*35 Hair Restraints effective

*45 Walls and ceilings, studs, joists, and rafters

*14 When to wash hands before donning new gloves

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

Raw commuted meat (Hamburger) stored over raw fish and cooked ham

*21 RFSM - Not On Site

*10 Clean Sight and Touch

Clean bar soda nozzles.

*45 Premises shall be maintained in good repair

Repair leak at 3 comp sink.

*27 Cool TCS foods using other effective means

Food observed cooling on dry storage rack at room temp.

*29 Sanitizing solutions, testing devices

*36 Cloths in-use for wiping between uses stored

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

Reach-in-cooler units

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

*42 Floors/walls/ceiling/nonfood dirty

Clean ceiling and wall in prep area.

*43 Light - 50 foot : Food and utensils area

vent hood

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*22 Handlers-Certificate Not On Site

*26 Food Consumer Advisory-raw food

*42 Nonfood-contact surfaces material

dirty gaskets

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

*10 Clean Sight and Touch

dirty microwave and ice machine

*43 Clean vent syst:Intake/exhaust air ducts

dusty fan covers

*32 Maintain in Good Repair

broken gaskets

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

food on ground

*39 Equipment and Utensils Storage

ice scoop stored on counter

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

lemon bin touching ice for consumption

*32 Damaged Equipment

broken gasket

*31 Handwashing lavatory - used for other purpose

spoon stored in handsink

*42 Dirty nonfood contact surfaces

dirty gaskets

*43 Clean vent syst:Intake/exhaust air ducts

dusty air vent covers in WIC

*29 Sanitizing solutions, testing devices

no quaternary test strips on site

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

cooling gumbo ands soup in room temp

*15 Contact RTE Products w/ Bare Hands

employees doing bare hand contact with sandwiches

*36 Cloths in-use for wiping between uses stored

wiping clothes are being worn in back pockets

*45 Lockers to be used to store personal items

lip balm stored on rack/above food prep table

*27 Cooling, heating, and holding capacities. Equipment

RIC on front line temping at 50.1F.

*43 Light bulbs, light shields provided

light bulbs do not have light shields

*36 Cloths in-use for wiping between uses stored

wiping cloths not stored in sanitizer solution

*29 Sanitizing solutions, testing devices

no test strips for testing sanitizers (chlorine, Quaternary ammonium)

*31 Handwashing lavatory - accessible

cloth towels, steel wool in hand washing sink

*32 Equipment & Utensils resistant pit,chip, crazing

must resurface or replace (heavily worn, discolored , molded ) cutting boards

*14 When to wash hands before donning new gloves

employees donning gloves without washing hands/ washing hands les than 20 seconds

*45Floor, wall, ceiling - Exposed material

missing ceiling tiles in kitchen

*10 Clean Sight and Touch

microwave must be discarded. microwave is dirty with rust particles built up inside easily dropping

*02 Cold Hold (41øF/45øF or below)

turkey burger temping at 49.3F, Roast beef in drawer cooler at 51.0F

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

raw beef patties above salmon in Front line RIC

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

employees have open cup drinks in the prep area

*03 Food products not maintained at 135øF or above

gumbo at 119.5F, Potato soup at 132.4F,