Save Way Food Store

*31 Individual, disposable towels

need paper towel in RR

*24 Food Label - Nutrition Labeling

Ice Bags need to be from approved source distributor

*10 Other sanitizer use - manufacturer label direction

sanitize solution with bucket at 50-100ppm of Cl

*29 Sanitizing solutions, testing devices

shall have chemical strips

*42 Floors/walls/ceiling/nonfood dirty

floors / walls ceiling need to be clean to sight

*24 Food Labeling- with common name of the food

Labels required on all sold packages

*31 Individual, disposable towels

disposable towels required at hand sink

*10 Clean Sight and Touch

Ice machine needs mold to be cleaned from inside

*02 Cold Hold (41øF/45øF or below)

Cold hold must be at 41F or below, temped at 44.1F (sausages)

*28 Original cont. of RTE/PHF/Day1= day of opening

Date mark meat in RIC at 7 days, then discard

*03 Food products not maintained at 135øF or above

Hot holding must be at 135F or higher, temped hot dogs at 127F

*29 Food thermometers provided and accessible

need to provide thermometers and test strips

*42 Dirty nonfood contact surfaces

Nonfood contact vent dusty shall be clean to sight

*45 Clean facilities as often as necessary.

Floors and walls need cleaning

*37 Condiments protected from contamination

sugar bag open shall be covered / closed

*22 Accredited food handler certificate - 60 days

food handlers certificate - completion required by 10 days

*36 Cloths in-use for wiping between uses stored

wiping cloths shall be in bucket when not in use

* 21 RFSM notify 10 days & replacement in 45 days

EPIRED RFSM

*22 Accredited food handler certificate - 60 days

EXPIRED FOOD HANDLER

*39 Cooking equipment free of encrusted grease

GREASE ON COOKER

*29 Food thermometers provided and accessible

NO THERMOMETER IN RIC AND NO TEST STRIP

*10 Sanitization after Cleaning

NO BUCKET SANITIZER

*43 Light - 10 foot : Walk-in, Dry storage

PROVIDE IN DRY STORAGE AREA

*02 Cold Hold (41øF/45øF or below)

PICKLES STORED AT ROOM TEMPERATURE ; BOLOGNA 51*F, CHEESE 48*F, 49*F IN RIC

*24 Food Label- manufacture/packer/distrubtor name

NO LABEL FOR CRACKERS, COOKIES, IN-HOUSE BAGS OF ICE, AND BUTTER

*06 Discard if TCS is in container w/ no date or day

NO DATEMARKING FOR DELI MEAT

*38 Thawing. under running water criteria - water velocity

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

RAW BACON STORED NEXT TO TOMATOES

*14 When to wash hands between raw and RTE foods

LACK OF HAND WASHING

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*45 Ceiling easily cleanable and light in color

REPLACE CHIPPING PAINT ON CEILING

*14 Gloves single use

FAILURE TO CHANGE GLOVES

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

OBSERVED ASH TRAY NEAR CASHIER

*10 Clean Sight and Touch

CLEAN ALL

*21 RFSM - Not On Site

RENEW CFM WITHIN A WEEK

*47 Handwashing signage

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

RAW EGGS STORED RTE FOODS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

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

PERSONAL DRINK STORED ON PREP TABLE

*24 Food Label- manufacture/packer/distrubtor name

NO LABEL FOR CRACKERS

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

PROVIDE EMPLOYEE HEALTH POLICY

*47 Health permit posted

POST IN CUSTOMER VIEW

*02 Cold Hold (41øF/45øF or below)

PICKLES STORED AT ROOM TEMPERATURE , SALAMI 53*F IN DISPLAY

*21 RFSM - Not On Site

*38 Thawing. under running water criteria

THAWING AT ROOM TEMPERATURE

*47 Conditions of Permit-in use of food equipment

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

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

REMOVE ALL EXPIRED FOODS

*21 RFSM - Not On Site

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

OBSERVED SEVERAL CIGARETTE BUTTS IN KITCHEN AND GAME ROOM ; EMPLOYEE DRINKING IN KITCHEN

*39 Cooking equipment free of encrusted grease

CLEAN ALL THOROUGHLY

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*45 Unnecessary articles prohibited

REMOVE ALL

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAP

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

RAW EGGS STORED ABOVE RTE

*32 Damaged Equipment

REMOVE ALL DAMAGED EQUIPMENT

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*24 Food Label- manufacture/packer/distrubtor name

NO LABEL FOR BAGS OF ICE AND CRACKERS

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 47*F, CHEESE 50*F IN CHU

*28 Date marking for hard to date packaging

LACK OF DATEMARKING

*34 Insect control devices-not over food/food prep

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

OBSERVED EVIDENCE OF SMOKING IN GAME ROOM ; EMPLOYEE DRINKING IN KITCHEN AND PERSONAL DRINK STORED NEAR FOOD ITEMS OR CUSTOMERS

*28 Date marking for hard to date packaging

LACK IF DATEMARKING ON CUT DELI MEAT

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*27 Cooling, heating, and holding capacities. Equipment

PROVIDE NSF APPROVED REFRIGERATION FOR OPEN FOODS

*47 Handwashing signage

PROVIDE FOR ALL

*02 Cold Hold (41øF/45øF or below)

CHEESE 48.7*F, LETTUCE 55*F, OPEN PICKLES AT ROOM TEMP

*45 Ceiling easily cleanable and light in color

REPAIR/ REPLACE CHIPPING PAINT ABOVE WIC DOOR

*18 Toxic items stored above food/utensils

CHEMICAL STORED ON TOP OF ICE MACHINE

*24 Food Label- manufacture/packer/distrubtor name

NO LABEL PROVIDED FOR CUPS OF ICE AND BAGS OF ICE

*12 Gloves Single Use

FAILURE TO CHANGE GLOVES

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

RAW MEAT STORED ABOVE FULLY COOKED FOODS

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING P- TRAP AT HANDSINK IN RESTROOM

*21 RFSM - Not On Site

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

KEEP ICE SCOOP PROTECTED

*18 Toxic Chemical Storage - Retail Sale

CHEMICAL STORED ABOVE SINGLE SERVICE ARTICLES

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

REMOVE ALL EXPIRED FOODS

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

KEEP ICE SCOOP PROTECTED

*36 Cloths in-use for wiping between uses stored

STORED ON COUNTER

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*20 Conveying Sewage

OBSERVED CATCH BUCKET FOR WASTE WATER

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

RAW EGGS/BACON STORED RTE FOODS

*03 Food products not maintained at 135øF or above

SAUSAGE AT109*F IN HHU

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

OBSERVED STORING IN CANS

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

OBSERVED RFSM SMOKING IN ESTABLISHMENT AND CIGARETTE BUTTS IN GAME ROOM

*32 Approved Food Contact Equip.

NEWSPAPER STORED UNDER CUPS ; CARDBOARD LINING UNDER FOOD ITEMS

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*38 Thawing. under running water criteria

IMPROPER THAWING OF RAW MEAT IN 3 COMP SINK

*47 Other Violations

LABEL IN 3 COMP SINK

*22 Handlers-Certificate Not On Site

NEED FOOD HANDLER AND FOOR COOK

*24 Food Label- manufacture/packer/distrubtor name

LABEL BAGGED ICE WITH A NAME AND ADDRESS OF PACKER

*03 Food products not maintained at 135øF or above

HOLD SAUSAGE AND HOT DOGS AT 135.0 F OR ABOVE

*47 OTHER VIOLATIONS

SHIELD LIGHTS IN THE WALK IN COOLER

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

NEED HOT WATER AT THE HAND WASH SINK (100.0 F OR ABOVE)

*29 Food thermometers provided and accessible

NEED STEM THERMOMETERS AND A TEST KIT

*45 Premises shall be maintained in good repair

*10 Clean Sight and Touch

CLEAN FOOD PREP AREA

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE FACILITY