Rizos Internet Cafe

*19 Hand sink water temperature below 110'F

HOT WATER NOT WORKING IN HAND SINK

*22 Accredited food handler certificate - 60 days

FOOD HANDLER CARDS NOT AVAILABLE FOR EMPLOYEES

*28 Date marking commercially prepared RTE/ TCS food

MISSING DATE MARK ON RICE BAGS

*32 Maintain in Good Repair

CLEAN / REPLACE BROKEN GASKETS IN REACH IN COOLER

*19 Water & Plumbing in good repair- per code

Repair leak under 3-com sink. Observed leaking pipes

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

Date mark rice, chicken, cut veggies in RICs if kept longer than 24 hours

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

Keep all food 6 inch off floor (chips in dry storage and jalapenos near restroom

*42 Floors/walls/ceiling/nonfood dirty

Clean dirty dry-storage floor

*02 Cold Hold (41øF/45øF or below)

keep all TCS hot food in holding at 135 F or lower

*10 Clean Sight and Touch

observed no sanitizer in sanitizer bucket (10 ppm Chlorine)

*20 Grease Trap Tickets

provide grease tickets on site

*22 Accredited food handler certificate - 60 days

for all employees

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

date mark all TCS food product held longer than 24 hours

*32 Damaged Equipment

Maintain equipment in good repair (RICs in kitchen) (RIC in front)

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

Observed bucket on floor

*37 Food shall be protected from cross contamination by protecting food containers that are received

Consumable ice in RIC need cover to protect from contamination

*40 Reuse of single service articles

Do not reuse single-use articles. Observed sour cream container used for limes, yogurt, tartar sauce

*42 Dirty nonfood contact surfaces

Clean venthood

*45 Premises shall be maintained in good repair

Repair small leak on faucet handle (prep sink), lights in RIC

*18 Toxic items labeling-non original container

Observed improperly labeled chemical, chemicals missing labels

*03 Food products not maintained at 135øF or above

observed rice 117 degrees F.

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

Observed yogurt expired 6/20/2020

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

Observed food on floor

*38 Thawing. under running water criteria - water velocity

Thaw fully submerged in cool running water. Do not leave sitting out at ambient temperature.

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

Observed cups used as scoop in salt, rice.

*01 Raw shelled eggs immediately placed at 41øF

Observed raw shelled eggs over 45 degrees F. Unit 53 degrees F.

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw bacon over RTE

*18 Toxic items labeling-non original container

Label chemical spray bottle

*32 Nonfood surfaces-design to be cleaned easily

Do not use foil as shelf liner

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

Keep scoop handles up out of product. Do not use cups as scoops.

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*24 Food Labeling- with common name of the food

PUDDING, CHEETOES

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

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

*32 Approved Food Contact Equip.

*31 No soap at handsink

*34 Controlling pests. Eliminating harborage conditions

OBSERVED ROACHES

*29 Food thermometers provided and accessible

*10 Chlorine sanitizer concentration, minimum temp.

Observed sanitizer in bucket <10 ppm

*28 Date marking combined ingredients for RTE/ TCS food

Date mark prepared food for 7 days

*32 Nonfood surfaces-design to be cleaned easily

Do not use paper towels as liner. Must be durable, non-porous, and easily cleanable.

*02 Cold Hold (41øF/45øF or below)

Observed lard packaging says "Keep refrigerated or frozen." Product was room temperature in dry storage.

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed eggs over vegetables.

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer in bucket <10 ppm chlorine

*18 No reuse of toxics container for food storage

Do not use detergent bucket to store food.

*28 Date marking combined ingredients for RTE/ TCS food

Date mark prepared foods no more than 7 days

*29 Food thermometers provided and accessible

Provide thermometers in RIC's.

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

Do not use shopping bag as food-contact surface.

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

Keep flour covered.

*39 Equipment in good repair and proper adjustment.

Repair chest freezer lid and microwave door.

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

lael bulk containers with common name.

*42 Dirty nonfood contact surfaces

Clean ice buildup in chest freezers, clean lid and rim.

*43 Light bulbs, light shields provided

repair broken lights in RIC's.

*45 Premises shall be maintained in good repair

Repair hand sink pipe that is leaking.

*07 Packaged food shall be labeled as specified in law

Cannot sale items not intended for individual sale. i.e. Crackers and chips.

*28 Date marking combined ingredients for RTE/ TCS food

Ensure proper date markings on food.

*32 Approved Food Contact Equip.

Store food in appropriate containers, not shopping bags.

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

Dented can on shelves. Must be removed from shelves.

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

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

Food items RTE not labeled/dated. Must be mark dated and labeled.

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

Food items RTE not labeled/dated. Must be mark dated and labeled.

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

Onion sack stored on floor. Must be stored 6" above floor.

*47 Handwashing signage

Have handwash signs at each handsink area, including restrooms

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

*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

*32 Damaged Equipment

replace dirty gasket

*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

*29 Sanitizing solutions, testing devices

need chlorine test strips

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

bacon and raw chicken stored in top sheves of reach in cooler

*02 Cold Hold (41øF/45øF or below)

raw eggs measured at 50.9 degrees F

*21 PIC ensures food handlers properly trained

all employees that work directly with food preparation must obtain a valid food handler card

*27 Cooling, heating, and holding capacities. Equipment

the reach in cooler used to store raw eggs is not capable of holding the eggs at the required temperature of 41 degrees F; corrected on site

*21 RFSM - Not On Site

expired RFSM; renew your Registered Food Service Manager certificate

*36 Cloths in-use for wiping between uses stored

do not store wiping cloth towels underneath the cutting board

*14 When to wash hands before donning new gloves

*36 Cloths in-use for wiping between uses stored

store in sanitizing bucket when not in use

*02 Cold Hold (41øF/45øF or below)

raw eggs at 46.8 degrees F