Rios Chicken & Fish

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

*34 Pest Control

*20 Grease Trap Tickets

*36 Cloths in-use for wiping between uses stored

*31 Handwashing lavatory - used for other purpose

*22 Handlers-Certificate Not On Site

*47 RFSM Certificate - Not Display

*42 Dirty nonfood contact surfaces

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

*19 Water & Plumbing in good repair- per code

HAND SINK FAUCET SPRAYING

*28 Do not exceed manuf. use by date

BUTTERMILK MAY 16

*42 Dirty nonfood contact surfaces

FLOORS, HAND SINK, WALLS, VENT HOOD, FLOOR DRAINS

*31 Individual, disposable towels

*20 Grease Trap Tickets

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

*45 Unnecessary articles prohibited

GREASE BARRELS

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

*47 Health permit posted

*14 When to wash hands before donning new gloves

employee donned gloves without washing hands.

*31 Handwashing lavatory - used for other purpose

Used for storage

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

raw chicken stored over raw fish and shrimp. raw seafood and raw chicken stored over fries.

*20 Grease Trap Tickets

*19 Water & Plumbing in good repair- per code

leak at hand sink faucet, rope used to hold pipe up

*02 Cold Hold (41øF/45øF or below)

buttermilk wash 64.3°F

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

*42 Dirty nonfood contact surfaces

fan and shelving in fryer area, inside freezer

*45 Cleaning floors, dustless methods

Scrub the floor with a deck brush (heavy dark black grease buildup on the floor in the frying room and underneath the equipment high traffic areas in the kitchen.

*42 Dirty nonfood contact surfaces

clean the exterior of the reach in cooler, trash can leag of the tables and sink ( heavy food particle buildup)

*21 RFSM - Not On Site

Provide an on site registered food service manager while business is in operation.

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes must be in sanitizer when not in use.

*18 Licensed pest control applicator only

provide a pest control agency document ( spray for bugs throughout the establishment.)

*20 Grease Trap Tickets

provide a trip ticket for the grease trap.

*31 Individual, disposable towels

Provide paper towels at the hand sink.

*22 Handlers-Certificate Not On Site

All employees must have food handlers card or a registered food service manager certificate.

*39 Store all equipment & utensil covered or inverted

Invert the single use trays while in storage. Invert any meat pan when not in use.

*34 Outer door: solid,selfclosing,tightfitting

The exit door must be self closing ( door propped open at time of visit)

*34 Pest Control

Must have the pest records on the premises.

*41 Food Labeling - Bulk food for self dispensing

label the bulk containers. flour , sugar etc.

*28 Date marking commercially prepared RTE/ TCS food

the cheeses should have 21 day shelf life from the time its open.

*20 Grease Trap Tickets

Missing the grease trap records.

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

Missing the test papers for the sanitizer . ( use either quantinary ammonia, chlroine or iodine /// you must have the test strips for either one of the three your using.

*45 Walls easily cleanable and light in color

clean the walls due to grease buildup.

*31 Individual, disposable towels

Missing towels at the hand sink in front and in the back area hand sink

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

the chicken stacked over the seafood ( shrimp) in the reach in cooler.

*21 RFSM - Not On Site

Provide a registered food service manager on site during the operation.