Sammy's Barbeque

*22 Accredited food handler certificate - 60 days

*45 Walls easily cleanable and light in color

*18 Toxic items labeling-non original container

Label spray bottles

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

Label food containers in WIC

*32 Nonfood surfaces-design to be cleaned easily

Remove cinder block from floors

*42 Dirty nonfood contact surfaces

Clean floors, drains

*34 Controlling pests. Eliminating harborage conditions

*39 Store equipment & utensils in a clean, dry place

Single use articles stored outdoors without proper protection

*45 Drying Mops-air dry

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

*30 Food Establishment Permit

*29 Sanitizing solutions, testing devices

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

dry ingredients

*45 Premises shall be maintained in good repair

Seal handwash sink to wall properly.

*18 Toxic items labeling-non original container

Oven cleaner and bleach bottles unlabeled

*19 Water & Plumbing in good repair- per code

Leaking prep sink faucets

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

Missing date markings on items over 24 hours

*33 Warewashing machines not apply to pumped rinse

Dishwasher unable to pump sanitizer

*43 Clean vent syst:Intake/exhaust air ducts

Soiled air intake vents

*45 Premises shall be maintained in good repair

soiled floor drains

*18 Toxic items storage adjacent to food/utensils

*19 One Inch Air Gap

*32 Maintain in Good Repair

Repair table legs in prep area

*45 Premises shall be maintained in good repair

Walk in cooler door must self close

*39 Store equipment & utensils - avoid contamination

Clean knives covered by soiled plastic wrapping

*19 One Inch Air Gap

need a 1" air gap on all pipes going into the drain

*18 Toxic items labeling-non original container

*32 Maintain in Good Repair

Rusty ice scoop holder.

*10 Chlorine exposure time table

0 ppm

*35 Hair Restraints effective

must wear hairnets hats a visors

*39 Keep utensils handles upright or protected

spoon handle touching brown sugar

*10 Clean Sight and Touch

dean meat slicer & ice machine

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

Can not use ice scoop holder to hold open dust shield (WIC)

*39 Store all equipment & utensil covered or inverted

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

Rushy ice scoop holder Can not use cloth under cutting boards no cardboard on floor no wicker items Styrofoam container holding condiment TX get cutting board mat* must be smooth durable nonabsor

*27 Cooling, heating, and holding capacities. Equipment

walk in cooler measured at 45 degrees F

*35 Hair Restraints effective

beard guards needed

*02 Cold Hold (41øF/45øF or below)

sausage measured at 45.9 degrees F

*10 Chlorine sanitizer concentration, minimum temp.

chlorine not detected by the test strips

*29 Food thermometers provided and accessible

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

box of tomatoes stored on the floor inside the food prep area

*18 Toxic items labeling-non original container

unlabeled spray bottle with a cleaning solution inside

*34 Outer door: solid,selfclosing,tightfitting

*37 Storing the food where it is not exposed to splash, dust, or other contamination

provide splash guard for right hand side of hand sink in food prep area to prevent splash to food storage shelf

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

label all food containers with common name

*43 Light bulbs, light shields provided

repair/replace broken lighting over prep table

*32 Approved Food Contact Equip.

replace residential freezer with commercial grade

*34 Outer openings:closing holes, gaps

seal all outer perimeters tight to prevent entrance of insects and rodents

*35 Hair Restraints effective

provide proper hair restraints for all employees

*45 Premises shall be maintained in good repair

seal hand sink to wall properly in prep area

*36 Cloths in-use for wiping between uses stored

provide sanitizer bucket for all work/service areas

*42 Dirty nonfood contact surfaces

heavy dust/grease build up on walls and ceiling in prep area

*47 Handwashing signage

provide hand washing sign

*39 Keep utensils handles upright or protected

Provide handles for all scoops and the handles must be in the upright position when stored in the product.

*47 RFSM Certificate - Not Display

Provide a vailid certificate from city registered food service manager ( post for public viewing. )

*35 Hair Restraints effective

Provide hats or hair nets for all cooks and food prepares.

*21 RFSM - Not On Site

RFSM must be on site during the operation of the business.

*43 Light bulbs, light shields provided

Provide shield for lights above the food prep area.

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

Provide dates on all TCS/ PHF foods in the walk in cooler

*22 Handlers-Certificate Not On Site

all cooks and food preparers must have a food handlers card.

*29 Cold/hot hold unit thermometer easily viewable

Provide a thermometer in all freezers and coolers.

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

Provide common name on all foods in the walk in cooler

*18 Toxic items storage adjacent to food/utensils

DO NOT STORE CHEMICALS NEAR FOOD ITEMS

*43 Clean vent syst:Intake/exhaust air ducts

*29 Sanitizing solutions, testing devices