Smithy

*14 Wash hands after all other activities

FOOD STAFF DRINKING AT COOKING LINE AND DID NOT WASH HANDS AFTERWARDS

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

NO HOT WATER AT HAND SINK AT COOKS LINE COS

*03 Food products not maintained at 135øF or above

SAUSAGE AT COOK LINE OBSERVED AT 83 F . HOT FOOD MUST BE HELD AT 135 F

*32 Equipment has cracks and corners

REPLACE WORN CUTTING BOARDS AT COKING LINE

*45 Lockers to be used to store personal items

STORE PERSONAL ITEMS PURSE JACKETS IN A DESIGNATED LOCATION

*29 Sanitizing solutions, testing devices

PROVIDE CHEMICAL TEST STRIPS /CHLORINE DISH MACHINE

*39 Equipment-doors, seal hinges adjusted/intact

ADJUST DOOR TO THE ICE MACHINE AT BAR TO ALLOW THE DOOR TO CLOSE PROPERLY

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

LARGE BULK CONTAINER AT DRY STORAGE NOT LABELED

*42 Nonfood-contact surfaces material

CLEAN AND SANITIZE NON FOOD CONTACT SURFACES

*10 A chemical sanitizer used: contact times criteria

DISH MACHINE AT THE BACK AREA OBSERVED AT 0PPM ADJUST CHLORINE LEVEL TO 50-100PPM

*22 Accredited food handler certificate - 60 days

ALL FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY. STATE APPROVED PROGRAM

*20 Grease Trap Tickets

Grease trap must be serviced every 90 days and record kept on site 3 yrs.

*31 Individual, disposable towels

Observed no paper towels at bar handwash sink.

*47 Handwashing signage

Observed no handwash signage at bar handwash sink.

*28 Do not exceed manuf. use by date

Discard expired items

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

Keep boxes of food 6" min off floor

*42 Floors/walls/ceiling/nonfood dirty

clean floor behind equipment

*25 Obtain Variance: reduce oxygen packaging

apply for a variance

*19 One Inch Air Gap

Provide one inch air gap

*35 Jewelry Prohibition

no jewelry allowed ( watches, etc)

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

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

expired date marking on prepared

*39 Loosely cover cooling foods

*37 Packaged food may not be stored in direct contact with ice or water if the food is subject to th

packaged food store in un-drain ice

*18 Toxic items storage adjacent to food/utensils

S. bucket stored with food

*35 Hair Restraints effective

*20 Grease Trap Tickets

*45 Drying Mops-air dry

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

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*21 RFSM - Not On Site

no RFSM on duty during inspection

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*39 Loosely cover cooling foods

loosely cover all cooling food

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

personal drink stored on food equipment in prep area

*18 Toxic items storage adjacent to food/utensils

S. bucket stored with food equipment

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Cross contamination by arrangement r. meat stored with RTE beans Cross contamination by storage (bottles stored in ice bin for consumption)

*02 Cold Hold (41øF/45øF or below)

c. tomatoes 56.5

*15 Contact RTE Products w/ Bare Hands

bare hand contact on C. bread and c. avocado