Serve Venues LLC

*10 Clean Sight and Touch

CLEAN ALL

*37 Food, utensils & equip under other sources

OBSERVED DECORATIVE FLOWERS USED IN FOOD: PROVIDE DOCUMENTATION STATING FLOWERS ARE EDIBLE

*18 Toxic items stored above food/utensils

CHEMICAL STORED ON RIC

*02 Cold Hold (41øF/45øF or below)

TURKEY 46*F, SPROUTS 52*F

*14 When to wash hands

LACK OF HAND WASHING

*31 Handwashing lavatory - used for other purpose

OBSERVED ITEMS STORED IN HAND SINK

*45 Lockers to be used to store personal items

PERSONAL ITEMS STORED WITH CUSTOMERS FOOD

*35 Hair Restraints effective

PROVIDE

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON PREP TABLE AND UNDER UTENSIL & FOOD

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

*10 Q.A. PPM - follow manufacturer's direction

*29 Food thermometers provided and accessible

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

*34 Outer openings:closing holes, gaps

*34 Pest control-routine inspections for

missing current pest control ticket must be have a current pest control ticket

*22 Handlers-Certificate Not On Site

missing some food handler cards must be have food handler cards on site

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

missing writing employee health policies

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

sandwich white board surface rough with cracks and deep cuttings must be repair or replace to avoid cross contamination use as public health control

*31 No soap at handsink

missing hand soap dispenser at hand sink must be have hand soap to wash hands properly during operational hours

*21 RFSM - Not On Site

RFSM not on site RFSM must be present during operational hours

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*47 RFSM Certificate - Not Display

missing RFSM certification must be have FSM registered with city

*18 Chemical sanitizer generated onsite, device criteria

chemical concentration of sanitizing solution zero ppm Chlorine at dish washing machine must be have 50 ppm concentration of Chlorine to prevent cross contamination

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

zero ppm of Quat at sanitizer bucket prep area must be have 400 ppm of Quat at sanitizer bucket use as public health control

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

prep food surfaces dirty with food residues and rough surfaces after clean food surfaces must be de contaminated with sanitizing solutions