Prime Meridian

*10 Clean Sight and Touch

Can opener blade observed with heavy build-up

*11 Distressed merchandise, segregation and location

Distinguish/separate food that us going to be thrown away from food for use

*32 Equipment and Utensils Multiuse Materials durable

Replace oxidized/pealing can opener blade

*39 Cutting surfaces.

Replace worn cutting boards

*42 Floors/walls/ceiling/nonfood dirty

Clean food waste of floor of walk-in cooler

*45Floor, wall, ceiling - Exposed material

Replace cover vent in dry storage

*47 Health permit posted

Post health permit

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

3 critically dented cans observed in dry storage

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

Two bulk ingredient bins (sugar & beans)missing lids/covers

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

Ensure that any scoops left in bulk ingredients have their handle upright

*42 Dirty nonfood contact surfaces

Clean racks in walk-in cooler

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

dented cans

*32 Damaged Equipment

replace air gaskets

*10 Equipment and Utensils Cleaning-contamination

cooler units on all areas dirty with dry spills, food debris and stagnant water must be clean and sanitize to avoid cross contamination

*20 Grease Trap Tickets

missing current grease trap ticket on site must be have current grease trap ticket on site

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

expired dates or not date marking on food containers inside cooler units must be have date marks on all food containers in all areas

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents and air ducts dirty at dry food area with soils, dust and grease accumulations must be clean to avoid cross contamination

*43 Ventilation hood systems, adequacy

missing vent hood on top of popcorn machine must be replace or repair vent hood to prevent grease buildup on walls and ceiling and avoid hazard contamination

*47 RFSM Certificate - Not Display

missing RFSM certificate on site must be have FSM registered with the city

*29 Food thermometers provided and accessible

thermometers missing inside cooler units on all areas must be have visible and working thermometers in all cooler units

*18 Equipment and Utensils Multiuse Materials-safe

using recycle containers as food containers must be have approved containers as food containers to avoid chemical contamination

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

hand sinks drainage slow to remove waste water must be repair to proper condition

*10 Sanitization after Cleaning

employees did not sanitize front food surfaces and counters at service area before prep food time must be sanitize before prep food times to avoid cross contamination or when contamination occurs

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

missing date marking on food packages, inside RI cooler units, dry stock shelving area and WI cooler unit all food containers and food packages must be have date mark to avoid cross contamination

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

*45 Premises:Cleaning, frequency and restrictions

walls, ceiling and floors dirty with soils residues, food debris and grease accumulations must be clean to avoid cross contamination

*37 Food shall be protected from contamination by storing the food in a clean, dry location

food containers inside stock room with spills and lids dirty with litter and soils accumulations all food containers must be maintain in a clean and dry storage area

*45 Premises:Cleaning, frequency and restrictions

*39 Store equipment & utensils - avoid contamination

utensils and equipment expose to grease contamination by fumes from popcorn maker PIC must be protected equipment and single utensils from grease accumulations to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

WIC, WIF and all RI cooler units dirty with food debris, litter and litter inside must be clean and sanitize when contamination occurs or during operational hours all cooler units dirty outside wi

*43 Ventilation systems:no public health hazard

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

food containers missing lids or covered inside all cooler units must be maintain proper cover on all food containers

*34 Controlling pests. Eliminating harborage conditions

mice and rats dropping inside stock room must be contact pest control to eliminate pest

*43 Ventilation hood-prevent grease dripping

vent hood in all areas dirty with oils accumulations must be clean to avoid food contamination

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

mice and rat droppings inside stock room area must be clean all droppings and food debris from stock room area to avoid food contamination

*10 Equipment and Utensils Cleaning-contamination

inside cooler units front areas including ice machine with mold, water and food debris must be clean to avoid food contamination use as public health control

*45 Premises:Cleaning, frequency and restrictions

soils and grease accumulation on walls, ceiling and floors must be clean all areas when contamination occurs or during operational hours light shields dirty must be clean light shields in all ar

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

food packages inside WI cooler units at floor level must be 6 inches out the floor to avoid contamination

*45Physical Facilities Floors,Walls,Ceilings

cement floors with cracks and rough surfaces must be repair to smooth and easy to clean surfaces

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

3c sink sanitizing solutions 100 ppm and sanitizer buckets zero chemical sanitizing solution at test chemical sanitizing concentrations must be readjusted to correct concentrations 3c sink 200

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*45Physical Facilities Floors,Walls,Ceilings

behind equipment floors and in all floors areas; lost smooth surfaces with cracks and rough surfaces must be have smooth easy to clean surface to avoid contamination

*21 PIC ensures employees are properly sanitizing equi

PIC ensure the use of sanitizing solutions

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*10 Sanitization after Cleaning

after food surfaces are clean must be sanitizing during operational hours

*02 Cold Hold (41øF/45øF or below)

DICED TOMATOES: 48.8 F

*10 Clean Sight and Touch

EXCESS WATER BUILD UP (FRONT REACH IN COOLER)

*22 Handlers-Certificate Not On Site

A COUPLE OF FOOD PREPARATION WORKERS WITHOUT VERIFIABLE FOOD HANDLER'S CERTIFICATES

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE KITCHEN

*35 Hair Restraints effective

SUPPLY BEARD NETS FOR THE EMPLOYEES WITH LONG BEARDS

*42 Dirty nonfood contact surfaces

REMOVE MOLD / BUILD UP ACCUMULATION FROM REACH IN COOLER DOOR GASKETS

*43 Heating/ventilation: designed and installed

REMOVE DUST ACCUMULATION FROM A/C VENTS

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES

*22 Handlers-Certificate Not On Site

PROVIDE A FOOD HANDLER CERTIFICATE FOR ALL FOOD STAFF IN THE KITCHEN

*28 Date marking commercially prepared RTE/ TCS food

SEVERAL COOKED FOOD ITEMS NOT DATE MARKED

*34 Outer openings:closing holes, gaps

GAP PRESENT AT THE BACK DOOR OF THE ESTABLISHMENT

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

OPEN DRINK CUP OBSERVED IN THE KITCHEN

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

*43 Light bulbs, light shields provided

RESTORE LIGHTING IN THE DRY STORAGE AREA AND WALK IN COOLER (LIGHT SHIELD FOR DRY STORAGE)

*45 Premises shall be maintained in good repair

REPAIR THE CEILING NEAR THE EMPLOYEE RESTROOMS

*46 Physical Facilities Premises

CLEAN THE EMPLOYEE RESTROOMS (INCLUDING TOILET BOWL AND SEAT)

*32 Damaged Equipment

REPLACE THE BROKEN REACH IN COOLER GASKETS