Pt's Mens Club

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

Label all shakers or containers w/common name of seasoning.

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

Molded tomatoes.

*02 Cold Hold (41øF/45øF or below)

Shredded cheese 57, shrimp 54.2, ham 54, pasta 54.8, chicken 54.1, and RIC 54.

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

Date mark all food opened.

*34 Pest Control

Lots of flies observed.

*47 Handwashing signage

Need hand wash sign.

*42 Floors/walls/ceiling/nonfood dirty

Clean floors, shelves, and can opener blade.

*39 Cutting surfaces.

*42 Dirty nonfood contact surfaces

Encrusted grease on side of grill.

*27 Cooling method, criteria - placing the food in shallow pans

Do not cover food that is cooling down in WIC.

*10 Clean Sight and Touch

Clean storage shelves and inside WIC.

*34 Controlling pests. Eliminating harborage conditions

Gnats observed at dry storage area.

*10 Chlorine sanitizer concentration, minimum temp.

no chlorine in the dish washer

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

*10 Clean Sight and Touch

thoroughly clean the ice machine-pink bacteria observed

*34 Outer door: solid,selfclosing,tightfitting

seal gap at the back door

*28 Date marking commercially prepared of RTE/PHF

*02 Cold Hold (41øF/45øF or below)

tuna measured at 59 degrees F-ranch dressing-45 degrees F- salad with ranch dressing-55 degrees F

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

personal drink stored in the ice machine for customers;

*03 Food products not maintained at 135øF or above

chicken-87 degrees F, chicken-87 degrees F, meatloaf-68 degrees F

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

raw shrimp on the top shelf inside the reach in cooler

*15 Contact RTE Products w/ Bare Hands

ice in the ice machine

*34 Pest control-routine inspections for

most recent pest report is from 5/2019

*39 Equipment in good repair and proper adjustment.

fix freezer lid

*10 Chlorine exposure time table

10 ppm at dishwasher sanitize in 3 comp @ 50 ppm until fixed

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*47 Conditions of Permit-in use of food equipment

*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable

no cardboard on walls

*18 Toxic items labeling-non original container

label all spray bottles

*40 Reuse of single service articles

portion cup used as a scoop, cracked

*02 Cold Hold (41øF/45øF or below)

cut watermelon 53 F

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

raw chicken stored over raw beef

*06 Time as PHC:provide written procedures on site

create procedure for buffet

*09 Food on display shall be protected from contamination

keep all food under sneeze guard may need to lower guard, will follow up

*10 Chlorine exposure time table

read 0 ppm 3 times, lots of air in the sanitizer lines call for service use 3 comp until repaired

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

must post

*43 Light bulbs, light shields provided

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

rough cutting boards

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

*19 Hand sink water temperature below 110'F

*47 Conditions of Permit-in use of food equipment

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

*02 Cold Hold (41øF/45øF or below)

tomatoes cut 11:30 am 57F baked potato 49 F underneath keep at temp or discard every 4 hrs WIC raw chicken 47 F chicken wings 47 F call for emergency service

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

no portion cups as scoops

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

*26 Advisory-"consuming raw or undercooked#" text

*27 Cooling method, criteria - placing the food in shallow pans

*34 Insect control devices-not over food/food prep

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

raw beef overcooked meats in WIC

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

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

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

*19 Water & Plumbing in good repair- per code

small leak at 2 comp sink

*10 Sanitization after Cleaning

*43 Light - 50 foot : Food and utensils area

2 light bulbs out

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

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*45 First Aid

first aid kit is needed in establishment

*03 Food products not maintained at 135øF or above

hot steam table not held above 135, asked cook to turn up the temperature

*02 Cold Hold (41øF/45øF or below)

need to place more ice in buffet line items no reading under 45 F

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

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

*22 Handlers-Certificate Not On Site

All employees handling food need to have food handler cards on site

*02 Cold Hold (41øF/45øF or below)

GRILL CHICKEN 63F SALSA 49.3F

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

GROUND BEEF HAVE TO BE UNDER NON CUT MEAT OR INTAKE MEAT

*27 Cooling, heating, and holding capacities. Equipment

FIX REACH IN COOLER AND WALK IN COOLER ( NEED TO BE 41F OR LESS )

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

DATE MARK FOOD IN W/C

*36 Cloths in-use for wiping between uses stored

*39 Store equipment & utensils - avoid contamination

PROTECTED FROM HAND SINK

*42 Nonfood-contact surfaces material

CLEAN DISH WASHER

*43 Light bulbs, light shields provided

PROVIDE LIGHT SHIELD OR REMOVE IF NOT USE