Rosie's Cafe and Grill

*43 Light bulbs, light shields provided

replace non working light bulb, provide light shileds

*34 Outer door: solid,selfclosing,tightfitting

repair entrance doors

*22 No unnecessary personnel allowed in food prep area

observed customer step in prep area to take sugar

*21 RFSM - Not On Site

manager not on site

*42 Dirty nonfood contact surfaces

clean shelves, gaskets around cooler doors, equipment, cabinets inside, coolers

*18 Toxic items labeling-non original container

provide label for chemical spray bottle

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

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

clearly date mark TCS food for 7 days only

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

provide label for food storage containers

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*39 Cooking equipment free of encrusted grease

clean

*02 Cold Hold (41øF/45øF or below)

ham 57 degrees f

*33 Rinsing procedures - 3 compartment sink

set up 3 com sink wash rinse sanitize air dry

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

observed food sit on floor

* 21 RFSM notify 10 days & replacement in 45 days

provide rfsm

*20 Grease Trap Tickets

provide grease trap ticket

*42 Dirty nonfood contact surfaces

clean coolers, shelves, gaskers

*35 Hair Restraints effective

cover hair

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*39 Utensils, single serve items 6 inches off - floor

observed cups sit on floor

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

raw eggs stored above lemon

*22 Handlers-Certificate Not On Site

provide fhc

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

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

*10 Sanitization after Cleaning

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

*10 Clean Sight and Touch

*31 Handwashing lavatory - used for other purpose

*36 Cloths in-use for wiping between uses stored

*47 Food prep/utensil wash/mop sink not for hand wash

*42 Dirty nonfood contact surfaces

*02 Cold Hold (41øF/45øF or below)

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

EGGS ON TOP OF COOKED FOODS

*10 Clean Sight and Touch

DIRTY ICE MACHINE

*36 Cloths in-use for wiping between uses stored

*32 Damaged Equipment

*43 Clean vent syst:Intake/exhaust air ducts

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

foodnot have and expiration date inside the refregerators.

*31 Handwashing lavatory - accessible

*35 Hair Restraints effective

*36 Cloths in-use for wiping between uses stored

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

food not protected in the walk in cooler area. ( no lids , tops etc. )

*46 Covered waste receptacle for women's restroom

provide a covered lid trash can in the ladies restroom

*45Physical Facilities Floors,Walls,Ceilings

Missing the floor tiles in the kitchen area.

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

*22 Handlers-Certificate Not On Site

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

Provide a written procedure for the vomiting and diarrhea clean up

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

the boxes of food in the walk in cooler is sitting on the floor.

*34 Remove dead/trapped pests

dead coach roaches on the floor under the dry storage racks.

*39 Keep utensils handles upright or protected

handles must be inthe upright position in the product when not in use.

*42 Dirty nonfood contact surfaces

Continue to clean the equipment free of dirt and dust and old food particles.

*32 Thermometer in good condition or discarded

thermometers in the reach in freezer and walk in cooler are broken ( replace the thermometers)

*45 Walls easily cleanable and light in color

the walls in the dish wash area has mold and mildew on the wall. ( resurface with a FRP material // wash the FRP paneling walls )

*43 Light bulbs, light shields provided

Shield the lights in the dish wash area. ( plastic coated bulbs or provide shields over the bulbs)

*32 Equipment clearance of cleaning space

the deep freezer must be six inches off the floor . Unable to clean under the deep freezer ( this must be on legs and wheels)

*43 Light bulbs, light shields provided

Lights must be shielded in the back area by the dish washer machine

*20 Grease Trap Tickets

provide the grease trap trip ticket. ( missing from the restaurant collection of documents) last one was 11/16

*29 Thermometer-No glass sensor or stems

Provide a stem thermometer to check internal temperatures of hot and cold foods.

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

food stored in containers in the walk in cooler must have a name on the outside of the container whats on the inside of the container.

*21 RFSM - Not On Site

Registered food service Manager must be on site during the operation.

*39 Keep utensils handles upright or protected

handles must be in the upright position and not touching the sugar or product in the bulk containers.

*28 Date marking commercially prepared RTE/ TCS food

Date all cooked foods in the walk in cooler with and

*02 Cold Hold (41øF/45øF or below)

the tomatoes on ice were at 60 degrees and the sausage on ice ( partially cooked ) at 60

*45 Cleaning floors, dustless methods

clean the floor throughout the dry storage area.

*46 Covered waste receptacle for women's restroom

provide a covered lid trash can in the ladies restroom.

*10 Clean Sight and Touch

clean the interior of the microwave top panel ( on the main service line)

*34 Remove dead/trapped pests

Notice dead roaches behind the door in the dry storage area.

*42 Nonfood-contact surfaces material

clean the interior of the draws ( food particles on inside of the drawers on the main service line)

*35 Hair Restraints effective

Provide hair restraints for the cooks, preparers and dish washers.

*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4

the corn , whipped potatoes and mac in cheese was at 100 degrees and not reheated properly by using the warmer. ( microwave , or bring to a boil on the stove. )

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*33 Remove soils from equipment & utensils

*22 Handlers-Certificate Not On Site

missing food handler cards

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

missing date marking in food containers

*45 Clean facilities as often as necessary.

all areas need to be clean floors, walls and ceilings in hours of operation

*32 Maintain in Good Repair

hand sink need repair kitchen area

*45Floors easily cleanable

floors need be smooth and easy to clean

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

missing writing employee health policies