Ravenna

*20 Grease Trap Tickets

service grease trap every 90 days. maintain manifest on file to present upon inspection

*21 RFSM - Not On Site

a certified food manager shall be present all hours of operation. milan not at location at time of inspection

*29 Sanitizing solutions, testing devices

provide chlorine test strips to test dish machine concentration

*30 Does Establishment have a current valid permit posted?

display health permit in public view

*32 Equipment & Utensils resistant pit,chip, crazing

replace torn gaskets on ric units on cool line and where needed

*34 Outer openings:closed,tight-fitting windows

install door sweeps for back door to seal properly

*36 Cloths in-use for wiping between uses stored

observed wet cloth under cutting board. maintain in sanitizer bucket in between use. use rubber mat if needed for slip resistance

*43 Light bulbs, light shields provided

replace broken light under vent hood

*45 Drying Mops-air dry

hang mop and dispose of mop water when not in use.

*10 Clean Sight and Touch

Provide cleaning inside bar coolers to remove all black accumulation.

*43 Light - 50 foot : Food and utensils area

Provide adequate lighting in restrooms to be at least 50 cd/ft2. Replace light bulb in restroom.

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

Provide hot water @ lavatory handsink to be 100 Degrees F.

*21 RFSM - Not On Site

Renew RFSM.

*29 Thermometers to be accurate +/- 3'F

Manual thermometer in WIC read 50 Degrees F. Measured at 36 Degrees F. Provide thermometer.

*26 Allergen Labeling

Provide allergen disclaimer on menus.

*32 Maintain in Good Repair

Door on pizza prep table in disrepair.

*02 Cold Hold (41øF/45øF or below)

pasta 60* Temperatures not maintained at 41 degrees F or below. Violations marked with * WIC 48* cheese 55* asparagus 51* onion 54*

*10 Clean Sight and Touch

dirty: can opener meat slicer algae in ice machine soda guns and soda gun holders

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

cross contamination- package sitting directly on food (cut onion and carrots. you do not know where the package has been bowl bottom sitting directly on food-you do not know where the bottom is in

*32 Equipment & Utensils smooth easily cleanable

can not use cloth to catch moisture, condensation, or grease can not use cloth under cutting board replace inner door covering- exposed foam

*32 Equipment and Utensils Durability and Strength

Replace damaged cutting boards

*39 Equipment in good repair and proper adjustment.

Provide the front panel to the dish machine. Adjust the to the ice machine (gap).

*18 Toxic items storage adjacent to food/utensils

Chemical spray bottles stored next to clean equipment

*45 Unnecessary articles prohibited

Remove unnecessary items from all storage areas

*21 RFSM - Not On Site

No RFSM on site/ Register with Dallas

*43 Light - 50 foot : Food and utensils area

Replace blown out lights underneath the vent hood system

*02 Cold Hold (41øF/45øF or below)

Cooked pizza 50'f

*24 Food Labeling- with common name of the food

Label all food squeeze bottles

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

Properly store personal belongings throughout the kitchen area

*36 Cloths in-use for wiping between uses stored

Properly store wet wiping cloths-kitchen area

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

date marking on ready to eat food products inside the walk in cooler-cooked pasta/cheese

*34 Outer door: solid,selfclosing,tightfitting

daylight seen underneath the side door - replace weather stripping.

*43 Ventilation hood-prevent grease dripping

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

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

*47 RFSM Certificate - Not Display

missing current RFSM certificate must be have FSM registered with the city

*10 Equipment and Utensils Cleaning-contamination

equipment in all areas dirty must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

ceiling and a/c vent units dirty with spills and soils deposits must be clean to avoid cross contamination floors behind equipment dirty must be clean to avoid contamination

*45 Premises shall be maintained in good repair

missing weather strip at exit back door must be have close holes or gaps in all areas lights not working inside kitchen and prep area must be repair to proper condition hand sinks not working pr

*19 Hand sink water temperature below 110'F

hand sink hot water at 100 F must be maintain proper food temperature at 110 F during operational hours

*22 Accredited food handler certificate - 60 days

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

*43 Light bulbs, light shields provided

light bulb in vent hood needs to be on

*47 Handwashing signage

handwash signage

*10 Clean Sight and Touch

Inside of the diswasher

*43 Light - 50 foot : Food and utensils area

Light needed over the dishwasher

*19 One Inch Air Gap

The drain pipes at the ice maker needed to be at least one inch above the floor The drain pipes from the ice bin at the bar need to cut off at least one inch above the floor

*45 Floor covering, mats and duckboards

Cardboard lined floor

*21 RFSM - Not On Site

*47 OTHER VIOLATIONS

dont put towel under cutting board

*43 Light bulbs, light shields provided

change light bulbs in vent hood

*10 Clean Sight and Touch

drink dispenser dirty, in ric cloth are used to covered food.

*29 Sanitizing solutions, testing devices

provide test strip for sanitizer.

*22 Handlers-Certificate Not On Site

*10 Clean Sight and Touch

mold in ice machine

*32 Maintain in Good Repair

broken gaskets

*43 Clean vent syst:Intake/exhaust air ducts

dusty gan covers

*39 Equipment and Utensils Storage

ice scoop stored on ice machine

*43 Clean vent syst:Intake/exhaust air ducts

dusty fan covers

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

food on ground

*32 Maintain in Good Repair

broken gaskets

*10 Clean Sight and Touch

dirty ice machine

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

egg at 53'f

*43 Clean vent syst:Intake/exhaust air ducts

*10 Clean Sight and Touch

*47 Conditions of Permit-in use of food equipment

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

*29 Sanitizing solutions, testing devices

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

*39 Store all equipment & utensil covered or inverted

store all plates/cups/to-go boxes/cups upside down to prevent contaminates from setting in

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

there is no date marking on site for prep items will cite on next infraction

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

228.68(a) Food shall only contact clean surfaces of equipment, linen, single service articles used apron stored in RIC touching pizza dough

*42 Dirty nonfood contact surfaces

clean and empty drain bucket under the Grill reach in cooler

*36 Cloths in-use for wiping between uses stored

no wiping clothes stored in sanitizing solution

*31 Individual, disposable towels

no towels provided at hand washing sink

*10 Clean Sight and Touch

soda nozzles in bar full of dirt and bacteria build up

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

cell phone on prep surface