Southpaw's Organic Grill

*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 wiping cloth under utensils

*21 RFSM - Not On Site

manager with RFSM certificate not on site

*10 Q.A. PPM - follow manufacturer's direction

qua 0 ppm

*31 Handwashing lavatory - used for other purpose

utensils in hand sink

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*43 Light bulbs, light shields provided

broken light shield

*45 Premises shall be maintained in good repair

caulk, cove base

*32 Equipment and Utensils Multiuse Materials durable

can not store prepped condiments in card board boxes- get plastic you can not store knives on cloth (wet sani cloth)

*10 Sanitization after Cleaning

no sanitizer in the 3 comp sanitizer in sanitation bucket to strong 100 ppm needs to be 50 ppm

*31 Handwashing lavatory - used for other purpose

dand sink used for storage-HAND WASHING ONLY

*03 Food products not maintained at 135øF or above

Temperatures not maintained a 135 degrees f or above. Violations marked with a * Rice 116.7*

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

face mask on meat slicer- contamination

*36 Cloths in-use for wiping between uses stored

*19 Water & Plumbing in good repair- per code

Leak at 3 comp sink faucet

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

*31 Handwashing lavatory - used for other purpose

Do not store items on hand sink

*02 Cold Hold (41øF/45øF or below)

*10 Sanitization after Cleaning

sanitizer in 3 comp sink weak 50 ppm

*32 Equipment & Utensils smooth easily cleanable

can not have cloth under cutting boards, under mixers, or in the bottom of make lines to catch moisture splash or condensation can not use cardboard boxes to store sauces must be smooth durable

*31 Handwashing lavatory - used for other purpose

hand sink used for utensil and scrubber storage

*32 Maintain in Good Repair

replace broken gaskets in RIC

*39 Keep utensils handles upright or protected

ice scoop handle touching ice

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD AT GRILL

*24 Food Label- manufacture/packer/distrubtor name

PREPACKAGED BROWNIES AT FRONT COUNTER

*43 Light 20 foot : Reach-in cooler

REPLACE

*31 Handwashing lavatory - used for other purpose

KNIFE STORED IN HAND SINK, UTENSILS IN HAND SINK

*14 When to wash hands before donning new gloves

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

DESIGNATE AREA FOR PERSONAL DRINKS- PERSONAL WATER BOTTLES STORED THOUGHOUT FOOD PREP AREA

*02 Cold Hold (41øF/45øF or below)

RAW BEEF IN COOLER 60 DEGREE F (COS), RAW CHICKEN IN COOLER 45 DEGREE F, BLUE CHEESE 47 DEGREE F

*43 Light 20 foot : Reach-in cooler

REPLACE

*28 Do not exceed manuf. use by date

YOGURT WITH USE BY DATE OF 12/2/18- COS

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

EMPLOYEE DRINKING ON LINE

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*24 Food Label- manufacture/packer/distrubtor name

LABEL BROWNIES AT CASH REGISTER

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

*24 Food Label- manufacture/packer/distrubtor name

LABEL BROWNIES AT CASHIER WITH NAME, ADDRESS , CONTACT NUMBER, ALSO NEED INGREDIENTS

*29 Sanitizing solutions, testing devices

NO TEST STRIPS FOR 3 COMP

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINERS BY REGISTER

*36 Cloths in-use for wiping between uses stored

*43 Light 20 foot : Reach-in cooler

REPLACE

*31 Handwashing lavatory - used for other purpose

HAND SINK USED AS STORAGE

*14 When to wash hands as often as necessary during prep

EMPLOYEES ARE WIPING GLOVED HANDS ON LINEN TOWELS INSTEAD OF REPLACING SOILED GLOVES

*42 Nonfood-contact surfaces material

no towels under cutting board

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

CLEAN CUTTING BOARDS STORED WHERE EXSPOSED TO SPLASH

*47 Handwashing signage

AT HAND SINK

*42 Nonfood-contact surfaces material

NO TOWEL UNDER CUTTING BOARD

*31 Handwashing lavatory - used for other purpose

ITEMS IN HAND SINK

*14 When to wash hands before donning new gloves

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

OPEN CONTAINER DRINKS STORED IN PREP AREA, DESIGNATE AREA FOR EMPLOYEE ITEMS

*20 Grease Trap Tickets

NOT AVAILABLE LAST SERVICE 8/2017

*18 Toxic items storage adjacent to food/utensils

SANITIZING BUCETS

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

NO DATE MARKING ON ITEMS IN COOLER

*36 Cloths in-use for wiping between uses stored

*24 Food Label- manufacture/packer/distrubtor name

BROWNIES WITH: NAME, ADDRESS, CONTACT INFO

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

Cured hams and turkeys stored over fresh ready to eat vegetables in reach in cooler by three compartment sink. Advise relocating such products to the lower shelf below other ready to eat products.

*36 Cloths in-use for wiping between uses stored

Wiping cloths should be in sanitizing solution when not in employees hands. Moist towels with food debris may act as harborage and breeding material for pathogens.

*02 Cold Hold (41øF/45øF or below)

Reach in cooler near ice machine temperature showed 60°F, 59.4°F, and 58°F throughout inspection. Please service equipment such that it maintains a temperature of 41°F or below. Also make sure doors

*29 Food thermometers--small diameter probe

Employees should be provided with a small diameter probe thermometer such that they can audit internal temperatures of cooked foods.

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

Scoop stored in crumbled cheese in reach in cooler by ice machine has handle resting on and in food.

*36 Cloths in-use for wiping between uses stored

WIPING TOWELS NEED TO BE IN SANITIZER WHEN NOT IN USE

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANYTHING IN HAND WASH SINK