Slayter's 50/50

*42 Floors/walls/ceiling/nonfood dirty

clean gaskets and fan vent covers (warning)

*03 Food products not maintained at 135øF or above

taters tots 77.1F

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

Cover all food to prevent cross contamination

*15 Contact RTE Products w/ Bare Hands

Bare hand contact on RTE food

*02 Cold Hold (41øF/45øF or below)

c. cucumbers 52.3, s. Tomatoes 52.f s. cheese 43.2F, & s. cheese 47.6

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

*19 Water & Plumbing in good repair- per code

repair leaking pipes ( back hand sink

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

expired date marking on prepared foods

*20 Grease Trap Tickets

PROVIDE TRIP TICKETS OF GREASE TRAP MANIFEST TO SHOW SERVICE IS BEING CONDUCTED EVERY 90 DAYS

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

PROVIDE THE SOP AND/OR SPILL KIT FOR CLEAN UP OF BODILY FLUIDS

*22 Handlers-Certificate Not On Site

PROVIDE

*34 Outer door: solid,selfclosing,tightfitting

SEAL BACK DOOR PROPERLY TO PREVENT ENTRANCE OF INSECTS AND RODENTS

*37 Storing the food at least 15 cm (6 inches) above the floor

PRODUCT ON FLOOR INSIDE WALK IN FREEZER

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

CLEAN UTENSILS OBSERVED STORED IN BIN WITH PRODUCT DEBRIS/ACCUMULATION ON BOTTOM

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

LABEL ALL FOOD CONTAINERS WITH COMMON NAME- SQUIRT BOTTLES

*47 Other Violations

DISPOSE OF MOP WATER AND HANG MOP TO DRY WHEN NOT IN USE

*19 Backflow prevention device - air gap

*42 Floors/walls/ceiling/nonfood dirty

clean walls and drains

*14 When to wash hands before donning new gloves

Donning gloves without hands

*34 Outer openings:closing holes, gaps

close hole in ceiling in kitchen

*19 One Inch Air Gap

provide one inch air gap

*21 RFSM - Not On Site

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

*21 RFSM - Not On Site

*37 Storing the food where it is not exposed to splash, dust, or other contamination

provide splash guard at hand sink

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers

*22 Handlers-Certificate Not On Site

certify all staff

*31 Handwashing lavatory - used for other purpose

*29 Sanitizing solutions, testing devices

provide test strips

*19 One Inch Air Gap

provide one inch air gap at sinks (warning)

*34 Outer openings:closing holes, gaps

*18 Toxic items stored above food/utensils

*39 Keep utensils handles upright or protected

handles stored in food

*02 Cold Hold (41øF/45øF or below)

premade patty 44.5°F

*29 Cold/hot hold unit thermometer easily viewable

*32 Nonfood surfaces-design to be cleaned easily

cardboard used to hold corner of dishwasher

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

prep line sanitizer bucket on floor

*39 No equipment & utensil under contamination sources

knives on prep line stored between cooler openings, ice scoop left in hand sink

*28 Date marking commercially prepared RTE/ TCS food

milk

*47 Conditions of Permit-in use of food equipment

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

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

cutting ham w/ bare hands no soap or towels in back of house bartenders touching garnishes with bare hands

*28 Do not exceed manuf. use by date

buttermilk exp 1-23

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

drinks on prep surfaces

*42 Floors/walls/ceiling/nonfood dirty

very dusty ceiling

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

*45 Lockers to be used to store personal items

*31 Individual, disposable towels

*14 When to wash hands before donning new gloves

*10 Clean Sight and Touch

clean the ice machine

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

molding food

*18 Toxic items labeling-non original container

Label all

*21 RFSM - Not On Site