Sevy's Grill

*15 Contact RTE Products w/ Bare Hands

observed employee use bare hand contact

*45 Dressing areas:Lockers

provide location to store personal items in designated location

*42 Nonfood-contact surfaces material

clean oven, food prep areas, remove grease build up underneath/ vent system

*43 Light bulbs, light shields provided

replace missing light inside WIC

*02 Cold Hold (41øF/45øF or below)

observed cut tomatoes @ 47.6 F

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

do not store raw meats over veggies in RIC

*18 Toxic items storage adjacent to food/utensils

do not store toxic chemicals next to olives

*32 Damaged Equipment

Repair torn gaskets on RICs

*42 Dirty nonfood contact surfaces

clean all dirt gaskets on RICs and dirty venthood

*02 Cold Hold (41øF/45øF or below)

Keep all TCS cold hold at 41 F or lower at all times. Observed goat cheese at 47.8 F and avocado sauce at 48.4 F

*10 Clean Sight and Touch

clean shelves inside RIC, clean mold off soda gun (bar) and clean mold from ice bin (bar)

*42 Dirty nonfood contact surfaces

clean shelves in dry-storage and gaskets on RICs and remove aluminum from tabletop by the corner

*31 Hand sinks: number installed for convenient use

Observed handsink at bar nonfunctional.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at back door.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floors at bar and dry storage.

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

Can of garbanzo beans and pozole observed dented on the rim. Expired milk in WIC.

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

Datemark all prepared product held longer than 24 hrs with a use-by date not to exceed 7 days.

*32 Approved Food Contact Equip.

Replace residential equipment with commercial- reach in freezer.

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

Employee beverage observed on shelf on cook line.

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

Label all food containers with common name label-dry ingredients containers in dry storage room, squirt bottles and seasoning shakers on cook line.

*42 Dirty nonfood contact surfaces

Light covers under vent hood observed with dust accumulation. Gaskets of RIC units observed with product debris/accumulation. Bottom shelves of RIC units in bar observed with liquid debris and black

*45 Floor& wall junctures- coved & sealed

Seal handsink expo station to wall properly.

*46 Covered waste receptacle for women's restroom

Provide a covered waste receptacle for employee restroom.

*02 Cold Hold (41øF/45øF or below)

Observed bleu cheese 46 degrees F, tomato basil relish 50 degrees F. Unit temp 50 degrees F.

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

Observed poultry over beef

*10 Clean Sight and Touch

Observed dirty soda dispenser holder

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

Observed raw fish above and adjacent to cooked lobster.

*18 Chemical sanitizer generated onsite, chemical criteria

Observed 3-comp and sanitizer bucket >400 ppm Q.A.

*45 Drying Mops-air dry

hang mop to air dry

*47 Handwashing signage

provide hand wash signs in restroom

*10 Chlorine sanitizer concentration, minimum temp.

Observed sanitizer bucket 0 ppm

*34 Pest Control

Observed fruit flies around bar

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

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

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

Dented cans observed

*19 One Inch Air Gap

Dish machine

*02 Cold Hold (41øF/45øF or below)

Lettuce left at room tempt

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

Observed dented cans

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

raw meat stored over red pepper

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

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

Raw ground beef stored over veggies

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

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

*44 Trash can provided for papertowel waste

*02 Cold Hold (41øF/45øF or below)

*42 Ventilation hood systems

clean filters

*03 Food products not maintained at 135øF or above

*19 Water & Plumbing in good repair- per code

repair 3 comp sink faucet

*39 Store all equipment & utensil covered or inverted

*44 Trash can provided for papertowel waste

*29 Cold/hot hold unit thermometer easily viewable

ice cream freezer

*15 Bare hands contact with ready-to-eat foods

*47 Conditions of Permit-in use of food equipment

*42 Floors/walls/ceiling/nonfood dirty

*45 Floor& wall junctures- coved & sealed

SEAL HOLES FROM FLOOR ADN WALL (i.e. WALL ABOVE SLICE MACHINE0

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

*19 Backflow prevention device - installed

INSTALL BACKFLOW PREVENTON DEVICE BETWEEN HOSE AND FAUCET

*42 Floors/walls/ceiling/nonfood dirty

DUSTY COMPRESSOR

*14 When to wash hands

EMPLOYEE MUST WASH HANDS RETURN FROM OUTSIDE

*29 Thermometer shall be easily readable

COOLERS

*10 Clean Sight and Touch

SODA GUN