Strokers Ice House

*30 Food Establishment Permit

OBTAIN COPY OF HEALTH PERMIT

*32 Maintain in Good Repair

CLEAN INSIDE OF BEER COOLER

*47 Other Violations

DISPLAY INSPECTION REPORT OR SIGN

*02 Machine vending--automatic shut off-- Cold Hold (41øF/45øF or below)

Observed cheese @ 46.3 F

*29 Cold/hot hold unit thermometer easily viewable

Provide in both RIC/RIF in storage area

*31 Handwashing lavatory - used for other purpose

Do not store items in hand wash only sinks

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

keep tobacco product off cutting boards

*39 Store all equipment & utensil covered or inverted

in kitchen and provide covers for straws on bar top

*42 Dirty nonfood contact surfaces

Clean dirty RIC gaskets

*45 Premises shall be maintained in good repair

Repair hot knobs on hand wash sink in kitchen

*02 Cold Hold (41øF/45øF or below)

Keep cold hold food at 41 F or lower at all times. Observed sausage at 53.9 F and chicken at 55 F

*29 Food thermometers provided and accessible

Provide thermometer for RIC (back)

*39 Equipment in good repair and proper adjustment.

Repair gasket on RIC

*45 Premises shall be maintained in good repair

Repair faucet handle at mop sink

*46 Covered waste receptacle for women's restroom

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

Observed bag of sugar stored on the floor.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Handwashing signage

All hand wash sinks need hand wash signage.

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

Observed container of sugar on floor

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

Observed cup used as scoop in sugar

*31 Handwashing lavatory - used for other purpose

Observed spatula in hand sink

*39 Equipment in good repair and proper adjustment.

Observed damaged inside RIC door

*42 Dirty nonfood contact surfaces

Observed buildup in RIF's

*45 Premises shall be maintained in good repair

Observed 3-comp sink has slow leak.

*47 Handwashing signage

Provide hand wash signs at hand sinks

*10 Clean Sight and Touch

Observed inside of RIF dirty

*18 Chemical sanitizer generated onsite, chemical criteria

Observed 3-comp >400 quat

*29 Food thermometers provided and accessible

Provide thermometer in RIC

*02 Cold Hold (41øF/45øF or below)

Observed sliced tomato 54.4 degrees F, shredded cheese 51.9 degrees F

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw shelled eggs over tamales, sausages.

*18 Toxic items stored above food/utensils

Observed cleaner over drinks.

*29 Food thermometers provided and accessible

Thermometers needed in RIC's containing food.

*34 Pest Control

Observed 4 live cockroaches under 3-comp sink.

*42 Dirty nonfood contact surfaces

Clean ice buildup in chest freezer and RIF.

*45 Premises shall be maintained in good repair

Seal 3/comp sink and hand sink to wall. Re-attach baseboard.

*47 Handwashing signage

Provide hand wash signs at all hand sinks.

*07 Food obtained from sources that comply with applicable laws

*45 Eating and tobacco areas.

*31 Handwashing lavatory - used for other purpose

*39 Equipment in good repair and proper adjustment.

*42 Dirty nonfood contact surfaces

*41 Food identity and accurate representation

*34 Controlling pests. Eliminating harborage conditions

*03 Food products not maintained at 135øF or above

*29 Cold/hot hold unit thermometer easily viewable

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

*32 Damaged Equipment

*41 Food identity and accurate representation

*32 Damaged Equipment

replace refrigerator that is overused or cover rusted part with a linen etc

*22 Handlers-Certificate Not On Site

All employees handling food need to have food handler cards on site

*32 Equipment and Utensils Durability and Strength

discard overused cutting boards/utensils

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

*47 Handwashing signage

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*02 Cold Hold (41øF/45øF or below)

tomato: 50;f

*15 Bare hands contact with ready-to-eat foods

sandwich

*14 When to wash hands before donning new gloves

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

*10 Clean Sight and Touch

provide cleaning for the ric

*29 Sanitizing solutions, testing devices

provide sanitizer test strip

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

observed open cup in the prep area

*31 Handwashing lavatory - used for other purpose

pipe in the hand sink

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

store potatoes six inches from the floor

*29 Food thermometers provided and accessible

*20 Grease Trap Tickets

*28 Date marking commercially prepared RTE/ TCS food

date mark all phfoods

*31 Handwashing lavatory - used for other purpose

utensil placed inside hand wash sink.