SMALL BREW PUB.

floors dirty in all areas with grease and food debris must be clean to avoid contamination

missing hand dispenser soap at hand sink must be have hand dispenser soap in all hand sinks

cheese nachos 108 F

PIC must be ensure discard all food containers without temperature control PIC mus be ensure discard all food containers without day or dates use as public health control

missing current grease trap ticket must be have current grease trap ticket

PIC must be ensure all food temperatures are monitoring at 40 F to avoid cross contamination

WI cooler unit 48F must be have proper food temperature at 40 F or below to avoid cross contamination

missing thermometers on some cooler units must be have visible and working thermometers

sanitizer bucket at floor level sanitizer buckets must be 6 inches out the floor level to avoid cross contamination

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

WI cooler, RI cooler front kitchen area at 50 F and 48 F must be replace, repair or adjust to proper food safety temperature

missing proper date marking on some food containers in all areas must be have proper date mark on all food containers

kitchen equipment dirty with encrusted grease deposits and soils residues must be clean to avoid contamination

missing date mark on food containers inside RI cooler units and WI cooler unit must be have date marks to avoid cross contamination on all food containers inside all cooler units spices containers

food with out lids or covered inside WI cooler unit must be cover or have lids to avoid food contamination

floors with rough surfaces and cement cracks at kitchen areas must be replace or repair to proper condition of smooth and easy to clean surfaces floors

vent hood filters dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination

PIC ensures that food containers without date or day identification must be dispose to avoid cross contamination

floors behind equipment at fryers area dirty with encrusted grease and soils residues walls and ceilings with soils accumulations and grease deposits premises must be clean when contamination occur

missing hand soap at hand washing sink kitchen area must be have hand soap dispenser during operational hours to avoid cross contamination by employee

missing proper labels on food containers inside all cooler units and prep areas must be have proper labels on all food containers on all areas

kitchen equipment dirty inside and outside with food debris and soils residues must be clean equipment to avoid cross contamination

flour sack opened. must be covered

some squeeze bottles not labeled. must be labeled

vent hood dirty must be clean buildup grease and soils to avoid contamination

expired food date marking containers

missing sanitizing solutions at bar area must be have sanitizer bucket 400 ppm Quat and 3c sink 200 ppm Quat missing sanitizing test strips must be have correct test strips

eggs at top shelves must be at lower shelf to avoid food contamination

missing food handler cards must be available food handler cards

floors, ceiling and walls dirty in some areas must be clean to sight and touch to avoid food contamination

cooking equipment encrusted with grease and debris must be remove all soiled debris and clean to avoid food contamination

PIC need to ensure the employees use of sanitizing solutions

missing body fluids clean up procedures / spill kit

missing writing employee health policies