Rainbow Snow

*29 Sanitizing solutions, testing devices

missing set up sanitizer buckets must be set up at: 50 ppm chlorine concentration sanitizing buckets before operational hours

*34 Controlling pests. Eliminating harborage conditions

fly activity observed must be contact pest management to eliminate pest

*47 Handler-Certificate Not on site

missing current food handler cards on site must be have current food handler cards on site

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

missing employee health policies and procedures

*34 Pest control-routine inspections for

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

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

missing date marks on food containers must be have date marking on food containers in all areas

*45Physical Facilities Floors,Walls,Ceilings

floor broken tiles in all areas must be replace or repair to proper condition

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible and working thermometers inside cooler units

*39 Cooking equipment free of encrusted grease

cooking equipment dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

spoons and utensils dirty in all areas must be clean and sanitize every 4 hrs to avoid cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty with grease accumulations and soils deposits must be clean to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fly activity observed must be contact pest management to eliminate pest

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

missing date marks on food containers must be date mark all food containers

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible and working thermometers

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

missing employee health policies and procedures

*41 Food Labeling - Bulk food for self dispensing

*39 Equipment and Utensils Storage

*34 Outer door: solid,selfclosing,tightfitting

*45 Floor contruction requirements

*40 Reuse of single service articles

*36 Cloths in-use for wiping between uses stored

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer butut maintain it at 100 ppm chlorine

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

Observed raw meat Stone together with ices

*10 Q.A. PPM - follow manufacturer's direction

Sanitizing solution tested at 0ppm Quaternary Ammonium. Please replace solution as needed, ensuring that concentration of 200-400ppm Q.A. is maintained. If using Chlorine (bleach) as a sanitizer,

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

Ice cream scoops should not be stored in standing water. Such in-use utensils should be under running water, on a clean area of the counter top, or in the food with the handle up, our, and above the

*18 Toxic items labeling-non original container

Two spray bottles with pink solution unlabeled. All potentially toxic items should be clearly identified.

*29 Sanitizing solutions, testing devices

If Quaternary Ammonium is used as a sanitizer, please provide test strips so that employees can verify proper concentration.

*36 Cloths in-use for wiping between uses stored

Moist mop cloths stored on counters. When not in employee's hands mop cloths should be stored in sanitizing solution.

*44 Trash can provided for papertowel waste

*46 Covered waste receptacle for women's restroom