Stop and Save Food Store

*10 Clean Sight and Touch

DEEP CLEAN THE KITCHEN ASAP!

*18 Licensed pest control applicator only

REMOVE BUG SPRAY FROM KITCHEN AREA

*21 RFSM - Not On Site

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

*31 No soap at handsink

*32 Damaged Equipment

REPLACE DAMAGED RUBBER GASKETS ON COOLER DOORS

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

*42 Floors/walls/ceiling/nonfood dirty

*45Floor, wall, ceiling - Exposed material

SECURE CEILING TILES BACK IN PLACE

*21 RFSM - Not On Site

No RFSM on duty. Provide asap.

*22 Accredited food handler certificate - 60 days

All food staff must be trained in food safety.

*07 Food obtained from sources that comply with applicable laws

Bagged peanuts observed not labeled. mUst be labeled properly. Mexican frozen po sticks(not labeled).

*34 Pest control-routine inspections for

Eliminate flies throughout the food service side.

*43 Light bulbs, light shields provided

Electrical problem with lights (vent hood) system. Repair at once.

*42 Dirty nonfood contact surfaces

Encrusted grease build up (steam wells/exterior of grill/wheels).

*45 Premises shall be maintained in good repair

Walls observed not in good repair.

*02 Cold Hold (41øF/45øF or below)

Cold holding foods must be maintained at 41 or below. Observed sliced tomatoes and shredded lettuce at 69-70 F. COS

*47 Other Violations

Provide a hook/rack to hang wet mops.

*46 Physical Facilities Premises

Detail clean interior of restroom. Replace self closing device.

*32 Maintain in Good Repair

Replace damaged rubber gaskets(RIC) doors.

*10 Clean Sight and Touch

*21 RFSM - Not On Site

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

*42 Floors/walls/ceiling/nonfood dirty

*43 Clean vent syst:Intake/exhaust air ducts

*10 A chemical sanitizer used: contact times criteria

*31 Individual, disposable towels

*32 Approved Food Contact Equip.

*43 Clean vent syst:Intake/exhaust air ducts

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HAND SINK

*24 Food Label- manufacture/packer/distrubtor name

PROVIDE LABELS FOR ICE

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE IN HOT HOLDING UNITS

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*47 Conditions of Permit-in use of food equipment

POST SIGN IN CUSTOMER VIEW

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

*10 Clean Sight and Touch

CLEAN ALL RACKS

*45 Ceiling easily cleanable and light in color

REPAIR IN WIC

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*39 Store all equipment & utensil covered or inverted

INVERT UTENSIL

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL EMPLOYEES

*34 Insect control devices-not over food/food prep

FLY DEVICES STORED OVER PREP AREA

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL THOROUGHLY

*43 Light bulbs, light shields provided

PROVIDE FOR ALL

*24 Food Label- manufacture/packer/distrubtor name

NO LABEL PROVIDED FOR BAGS OF ICE AND CRACKERS

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 56.9*F, JALAPENO 51.3*F, PICKLES STORED AT ROOM TEMPERATURES

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

RAW BACON STORED NEXT TO RTE MEATS

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

FOOD ITEMS STORED ON FLOOR

*14 When to wash hands before donning new gloves

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON PREP TABLE

*28 Date marking for hard to date packaging

NO DATE MARK PROVIDED FOR CUT MEAT

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

PERSONAL DRINK STORED ON PREP TABLE NEXT TO FOOD ITEMS

*47 Other Violations

LABEL 3 COMP SINK

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta

DISCONTINUE SALE OF KOOL AID PICKEL

*28 Date marking for hard to date packaging

PROVIDE FOR DELI MEAT

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED IN PREP AREA

*38 Frozen food. Stored frozen foods shall be maintained frozen

FRIES STORED ON PREP TABLE

*47 Handwashing signage

PROVIDE FOR ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

FOOD STORED ON FLOOR

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

RAW CHICKEN STORED ABOVE RAW PORK

*02 Cold Hold (41øF/45øF or below)

RAW PORK AT 488F, SLICED TOMATOES 58*F IN CHU, MAYO STATE REFRIGERATE AFTER OPENING

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

cc 68/cc45/prep 57

*33 Rinsing procedures - 3 compartment sink

*32 Approved Food Contact Equip.

Floors

*18 Toxic items stored above food/utensils

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

*31 Individual, disposable towels

*24 Food Labeling- with common name of the food

*32 Maintain in Good Repair

BROKEN GASKETS

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

PERSONAL BEVERAGE

*36 Cloths in-use for wiping between uses stored

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

*42 Dirty nonfood contact surfaces

CLEAN COUNTERS

*45 Cleaning floors, dustless methods