Sky Canon Featuring Stephen Pyles

*02 Cold Hold (41øF/45øF or below)

Observed cheddar 66.7 degrees F, feta 66.5 degrees F, sliced tomato 68.6 degrees F, boiled egg 57.4 degrees F, cherry tomato 49 degrees F

*18 Toxic items labeling-non original container

label spray bottles

*23 Water pressure specifications

Hand sink at front low pressure and no cold water

*31 Handwashing lavatory - accessible

Do not block hand sink

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

Do not use bowl as scoop. Must have handle.

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

label dry ingredient containers

*10 Chlorine sanitizer concentration, minimum temp.

Dish machine <10 ppm, bucket <10 ppm chlorine

*02 Cold Hold (41øF/45øF or below)

cheese: 54'f, chicken 48'f, 52'f

*12 Gloves Single Use

observed employee multi task with 1 gloves

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*29 Sanitizing solutions, testing devices

provide sanitizer test strip

*32 Damaged Equipment

RIC is broken need to repair asap

*42 Dirty nonfood contact surfaces

provide cleaning for the fan inside ric

*36 Cloths in-use for wiping between uses stored

*34 Pest control-routine inspections for

provide pest control and grease trap record

*20 Grease Trap Tickets

provide pest control and grease trap record

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

Raw meat and cheese store together

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

cheese

*42 Nonfood-contact surfaces material

No towel allow under the cutting board

*47 Handwashing signage

Have handwash signs at each handsink area, including restrooms

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*42 Dirty nonfood contact surfaces

clean gaskets

*36 Cloths in-use for wiping between uses stored

keep wiping cloths in sanitizer buckets

*29 Sanitizing solutions, testing devices

replace chlorine test strips- these were damaged and wet

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

salad

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

cheese 51° F, tomato 55°F

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

Raw beef and cheese store together

*14 When to wash hands before donning new gloves

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

touching towel and food without washing hand and changing gloves

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

observed raw meat and salad store at the same level

*45 Lockers to be used to store personal items