Pt's Fried Chicken and More

*31 Individual, disposable towels

Need hand towels at hand sink

*45Physical Facilities

tiles observed broken near cook area, shalll be replaced

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

Cheese opened in cooler needs a date mark for 7 days

*32 Equipment has cracks and corners

cardboards under shelf needs to be removed with appropriate material

*10 Sanitization after Cleaning

need to provide sanitizer bucket at 50-100ppm Cl

*45 Unnecessary articles prohibited

Unused equipment needs to be removed

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

Personal coat and drinks neat utensil and food need to be removed

*39 Store all equipment & utensil covered or inverted

utensils treys need to be turned over from collecting dust

*29 Sanitizing solutions, testing devices

provide test strips for chlorine

*21 RFSM - Not On Site

RFSM not on site

*21 RFSM - Not On Site

No RFSM on site.

*39 Store all equipment & utensil covered or inverted

Invert single service items when in storage.

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

Label all food containers: flour and seasoning.

*45 Drying Mops-air dry

Hang wet mops to dry.

*22 Accredited food handler certificate - 60 days

All food handlers must have food safety training and state approved.

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

Date mark RTE foods stored inside reach-in-cooler.

*20 Grease Trap Tickets

No grease trap ticket provided on site.

*18 Toxic items labeling-non original container

Label chemical spray bottles.

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

Properly store employee drinks in a designated location.

*31 No soap at handsink

Stock hand sink with soap.

*42 Floors/walls/ceiling/nonfood dirty

Remove heavy grease build-up on cooking equipment.

*43 Heating/ventilation: designed and installed

Extremely hot in the kitchen area.

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*21 RFSM - Not On Site

NO RFSM ONSITE

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*35 Jewelry Prohibition

EMPLOYEES WEARING JEWELRY

*47 Handwashing signage

PROVIDE

*31 Individual, disposable towels

PROVIDE FOR ALL

*18 Toxic items storage adjacent to food/utensils

WINDEX STORED NEXT TO FOOD ITEMS AT FRONT COUNTER

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKNG

*14 When to wash hands

LACK OF HAND WASHING

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 53*F, CHEESE 54*F, PICKLES 53*F IN MAKE READY COOLER

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*29 Cold/hot hold unit thermometer easily viewable

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

RAW EGGS STORED BEHIND RTE FOODS IN MAKE READY COOLER; RAW TURKEY BACON STORED ABOVE RTE FOODS IN MAKE READY COOLER

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

PERSONAL DRINK STORED ON PREP TABLE

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*45 Drying Mops-air dry

MOP STORED IN BUCKET

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*03 Food products not maintained at 135øF or above

GREENS 93*F ON PREP TABLE

*21 RFSM - Not On Site

*28 Date marking commercially prepared RTE/ TCS food

OBSERVED FOOD ITEMS DATE MARKED FROM 9TH MONTH

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

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

RAW MEATS STORED ABOVE RTE FOODS

*39 Store all equipment & utensil covered or inverted

INVERT ALL

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

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

REMOVE ALL EXPIRED FOOD ITEMS

*32 Approved Food Contact Equip.

WIPING CLOTH UNDER CUTTING BOARD

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

RAW EGGS STORED BEHIND RTE FOODS IN MAKE READY COOLER

*33 Remove soils from equipment & utensils

REMOVE OLD DATE DOTS FROM EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

JALAPENO 72*F , TARTER SAUCE AND RANCH

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*38 Thawing. under running water criteria

RAW FISH IN STANDING WATER

*42 Nonfood-contact surfaces material

REMOVE CARDBOARD FROM FLOORS

*35 Hair Restraints effective

PROVIDE FOR ALL

*20 Grease Trap Tickets

NO CURRENT RECORDS

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL NON ORIGINAL CONTAINER

*45 Floor contruction requirements

REPAIR FLOORS

*10 Clean Sight and Touch

CLEAN ALL

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*02 Cold Hold (41øF/45øF or below)

JALAPENO 64*F , RAW SHRIMP 51*F

*18 Toxic items storage adjacent to food/utensils

CHEMICAL STORED NEXT FOOD ITEMS

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL

*10 Clean Sight and Touch

CLEAN ALL

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

PROVIDE UTENSIL WITH HANDLES FOR SCOOPING

*31 Individual, disposable towels

PROVIDE

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*40 Store single-service item in original package

KEEP PROTECTED

*14 When to wash hands before donning new gloves

WASH HANDS CHANGING GLOVES AND CHANGE GLOVES BETWEEN TASKS CLEANING / FOOD PREP.

*36 Cloths in-use for wiping between uses stored

STORE RAG IN SAN. BK. BETWEEN USE

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

PICKLES FLOOR.

*39 Keep utensils handles upright or protected

HANDLES FOR SCOOPING.

*20 Grease Trap Tickets

EVERY 3 MONTHS.

*21 RFSM - Not On Site

NOT ON SITE.

*22 Handlers-Certificate Not On Site

NOT ON SITE.

*02 Cold Hold (41øF/45øF or below)

EGGS 67.4

*34 Pest Control

GAP CEILING.

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

LABEL SPICES / FLOUR / ECT.

*29 Food thermometers provided and accessible

RIF MISSING.