Snappy Salads

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

Observed ground beef stored above shrimp in WIC

*18 Toxic items labeling for original container

Missing labels on spray bottles

*31 Individual, disposable towels

Missing paper towels in back handsink

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

observed utensils being prepped for wash stored on floor

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

grilled tomato & avocado

*27 Cooling method, criteria - rapid cooling equipment

2-door RIC on line holding tofu @ 49 F. Maintain product at 41 F at all times

*32 Damaged Equipment

gasket on WIC, WIF are in disrepair, freezer has ice on condensor

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

large clear bulk bins with red, white, yellow, rice need label of common name

*10 Clean Sight and Touch

Observed dirty can opener blade.

*34 Outer door: solid,selfclosing,tightfitting

Obbserved gaps at back door.

*43 Light bulbs, light shields provided

Observed light at WIC without a shield.

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

FOOD STORAGE CONTAINERS IMPROPERLY STORED ON FLOOR

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING

*18 Toxic items storage adjacent to food/utensils

TOXICS STORED BETWEEN SINGLE SERVICE ARTICLES

*02 Cold Hold (41øF/45øF or below)

C. CUCUMBERS 45.4 & B. EGGS 44.7f

*32 Can openers-cleanability

*22 Washing hands only at a designated hand sink

OBSERVED EMPLOYEES WASHING HANDS AT 3 COMP SINK

*47 Handwashing signage

PROVIDE HAND WASHING SIGNS

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

COVER ALL FOOD

*34 Outer openings:closing holes, gaps

CLOSED ALL GAPS

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

PERSONAL DRINK WITH CUSTOMERS FOOD

*32 Can openers-cleanability

REMOVE BUILD- UP FROM CAN OPENER

*42 Floors/walls/ceiling/nonfood dirty

GASKETS

*34 Devices to stun/electrocute flying insects

BUG DEVICE STORED ABOVE FOOD & EQUIPMENT

*39 Utensils, single serve items 6 inches off - floor

DISHES IMPROPERLY STORED ON FLOOR

*35 Jewelry Prohibition

NO JEWELRY ALLOWED ( WATCHES/ BRACELETS)

*37 Food, utensils & equip under sewer line

SINGLE SERVICE ITEMS UNDER SEWAGE LINE

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

CROSS CONTAMINATION BY PREPARATION

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*02 Cold Hold (41øF/45øF or below)

ARTICHOKES 46.7, B. EGGS 42.9F, C. CUCUMBERS 46.8F, P. CHICKEN 58.4, C. TOMATOES 55.F & S. MUSHROOM 51.0

*45 Premises shall be maintained in good repair

RESEAL AROUND 3 COMP SINK

*06 Discard if TCS is in container w/ no date or day

NO DATE MAKING ON PREPARED FOOD

*21 RFSM - Not On Site

NO RFSM ONSITE

*36 Cloths in-use for wiping between uses stored

*39 Keep utensils handles upright or protected

*34 Outer openings:closing holes, gaps

*02 Cold Hold (41øF/45øF or below)

*42 Dirty nonfood contact surfaces

*37 Food, utensils and equip under water line

*35 Jewelry Prohibition

*18 Toxic items labeling-non original container

LABEL TOXICS CHEMICALS S. BOTTLES

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR ( EXCESS STANDING WATER ON FLOOR), CLEAN GASKETS ON WIC & CLEAN FAN VENT COVERS

*02 Cold Hold (41øF/45øF or below)

S. CUCUMBERS 44.3F, S. CHICKEN 63.1, B. EGGS 50.4F, C .TOMATOES 55.6, S. CHEESE 59.2,C. CHICKEN 136.0, C. CUCUMBERS 46.7 & B. EGGS

*32 CIP-Cleanability

REMOVE BUILD -UP FROM CAN OPENER

*06 Time as PHC:provide written procedures on site

NO DATE MARKING ON PREPARED FOOD

*42 Dirty nonfood contact surfaces

clean gaskets around walk in cooler door, clean shelves in walk in cooler, clean exterior of coolers, clean wif

*45 Premises cleaned when minimal food is exposed

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

cover food

*21 RFSM - Not On Site

RFSM certificate expired

*39 Equipment in good repair and proper adjustment.

check ring around pipe under prep sink

*42 Dirty nonfood contact surfaces

clean shelves in wic, clean gaskets around cooler doors, clean coolers inside, clean tables, clean can opener

*47 Other Violations

remove cloth from clean utensils check walk in freezer (ice build up), faucet on prep sink dirty dishes

*34 Outer openings:closing holes, gaps

gap at exit door

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

provide label for squeeze bottles, food containers

*39 Soda nozzles and ice bin clean to remove soil

clean soda nozzles and soda machine

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

provide label for food storage containers

*36 Cloths in-use for wiping food spills used for no other purpose

observed cloth under cutting board

*42 Floors/walls/ceiling/nonfood dirty

clean floor, ceiling tile, pipe under prep sink

*36 Cloths in-use for wiping between uses stored

wet sloths sit on prep tales, store wet cloths in sanitizer buckets

*42 Floors/walls/ceiling/nonfood dirty

clean floor and repair floor tile, pipes under sinks, walls

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

moisture cloth covered bread

*34 Outer openings:closing holes, gaps

fix gap at exit door

*29 Mechanical holding unit, thermometer location

provide thermometer in coolers

*39 Utensils, single serve items 6 inches off - floor

store cups 6 inches off the floor

*44 Trash can provided for papertowel waste

provide by hand sink

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

provide label for food storage containers

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

Store food products on the shelves of cooler/freezer from top to bottom according to the following order: 1) ready to eat products 2) raw seafood products. 3) raw pork products. 4) raw beef pro

*36 Cloths in-use for wiping between uses stored

*47 Handwashing signage

KITCHEN HAND SINK

*03 Food products not maintained at 135øF or above

FINAL NOTICE! FRIED CHICKEN BREAST 82'F

*03 Food products not maintained at 135øF or above

GROUND BEEF 113'F

*18 Toxic items stored above food/utensils

OBSERVED CHEMICAL SPRAY BOTTLES STORED BY SINGLE SERVE ARTICLE

*29 Sanitizing solutions, testing devices

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

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

NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE DRINKS BY SINGLE SERVE ARTICLES

*10 Clean Sight and Touch

CAN OPENER, CUTTING BOARD

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUSTY WALK IN COOLER FAN COVER

*14 When to wash

OBSERVED EMPLOYEE RETURN TO WORK WITHOUT HAND WASH

*21 RFSM - Not On Site

*47 Handwashing signage

*34 Outer door: solid,selfclosing,tightfitting

BACK DOOR

*02 Cold Hold (41øF/45øF or below)

corn and black beans 48 F raw shrimp 43 F loop RIC quinoa 49F bell peppers 47 F WIC shred chix 47 F WIC stack wrap 46 F

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

*47 Conditions of Permit-in use of food equipment

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

separate raw shrimp and rte food separate raw chicken from raw beef and rte food

*15 Contact RTE Products w/ Bare Hands

using bare hands w/lettuce

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

*03 Food products not maintained at 135øF or above

cooked beef 120 F max in drawer