Rye

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

OBSERVED BEEF PATTIES (RAW) STORED ABOVE TORTILLAS (RTE)

*10 Chlorine sanitizer concentration, minimum temp.

*21 Outfitter-Certified Food Manager

POST/ DISPLAY FOOD MANAGER CERTIFICATE IN PUBLIC VIEW

*29 Sanitizing solutions, testing devices

PROVIDE QUAT TEST STRIPS TO TEST 3 COMP SINK & SANITIZER BUCKETS

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

OBSERVED EMPLOYEE BEVERAGE ON PREP TABLE NEXT TO PRODUCT & CLEAN EQUIPMENT

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

STORE SANITIZER BUCKETS OFF THE FLOOR

*43 Light - 20 foot : Washing, utensil, toilet

REPLACE BROKEN LIGHTS UNDER VENT HOOD IN PASTRY WORK AREA

*45 Premises shall be maintained in good repair

SEAL HAND SINK ON COOK LINE TO THE WALL PROPERLY SEAL GAPS IN FRP WALL

*47 Handwashing signage

PROVIDE DESIGNATED HAND SINK SIGNS FOR ALL HAND SINKS

*20 Grease Trap Tickets

Pump grease trap every 90 days and keep record

*21 RFSM - Not On Site

Obtain RFSM from city

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

Store boxes of food 6" min off ground

*24 Food Labeling- with common name of the food

Label all squeeze bottles

*47 Other Violations

Make sure drain doesn't get clogged and overflows

*39 Store all equipment & utensil covered or inverted

Store plates inverted or covered

*33 Warewashing machines auto. dispense detergents

Keep dish machine Cl ppm at 50

*47 Other Violations

Display signage