Sid's Food Store

*34 Outer openings:closing holes, gaps

seal the gap on front door

*42 Dirty nonfood contact surfaces

clean fan cover inside wic

*29 Food thermometers provided and accessible

provide thermometer in ric and wic

*20 Grease Trap Tickets

no grease trap ticket on site

*10 Equipment and Utensils Cleaning-contamination

clean inside ice machine and put sanitizer on sanitizing sink between 50-100ppm cl

*43 Ventilation hood-prevent grease dripping

clean venterhood

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

observed eggs on top shelves above tcs food

*28 Date marking commercially prepared RTE/ TCS food

properly date mark rte and tcs food

*31 No soap at handsink

provide paper towel and hand soap inside restroom

*46 Physical Facilities Premises

clean inside the restroom

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*42 Dirty nonfood contact surfaces

clean shelves, coolers, freezers, cappuchino machine

*31 Individual, disposable towels

provide paper towels at hand sink

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*43 Light bulbs, light shields provided

light shields need be provided, replace light bulbs

*10 Clean Sight and Touch

clean ice machine

*45 Premises shall be maintained in good repair

repair damaged walls, cove base, floor tiles

*35 Jewelry Prohibition

jewelry not allowed

*46 Physical Facilities Premises

restroom shall be cleaned

*39 Store all equipment & utensil covered or inverted

invert utensils

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

thawing method under cold running water-not standing water or room temperature

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

remove damaged food products from shelves (grocery)

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

clearly date mark TCS rte food for 7 days only

*31 Individual, disposable towels

no paper towels at hand sink

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

observed cook cutting vegetable with bare hands must use second bare

*02 Untreated shell eggs need to be at 45§F or <

raw eggs observed at room temperature at 58 degrees f

*21 RFSM - Not On Site

no rfsm on site during inspection

*45 Drying Mops-air dry

hang wet mops to dry

*22 Accredited food handler certificate - 60 days

food handler cards

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

raw eggs stored over produce in large walj in cooler

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

store ice scoop in a clean sanitize food container

*32 Equipment and Utensils Durability and Strength

do not re use single use plastic container

*34 Pest control-routine inspections for

flies seen throughout kitchen area

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

food handler observed drinking in kitchen area

*40 Single use articel wrapped or dispensed

single plastic ware

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

all cooked food must be date marked 24 hours