Subroc

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

CROSS CONTAMINATION BY ARRANGEMENT R. EGGS STORED ABOVE RTE FOOD ( OPEN CONTAINER)

*21 RFSM - Not On Site

*29 Food thermometers provided and accessible

*31 No soap at handsink

EXPIRED RFSM

*35 Jewelry Prohibition

NO JEWELRY ALLOWED

*19 Hand sink water temperature below 110'F

*35 Jewelry Prohibition

*34 Outer openings:closing holes, gaps

*02 Cold Hold (41øF/45øF or below)

*24 Food packaged in a establishment, shall be labeled as specified in law

*32 Maintain in Good Repair

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained at 41 degrees f or below

*39 Keep utensils handles upright or protected

tuna scoop handle can not touch tuna

*14 When to wash hands before donning new gloves

Employee did not wash hands before putting on new gloves

*40 Reuse of single service articles

Cannot reuse single use container

*31 Handwashing lavatory - used for other purpose

Hand sink used for other purposes- utensil /dish storage

*34 Controlling pests. Eliminating harborage conditions

can not use fly strips

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*10 Sanitization after Cleaning

All dishes must be sanitized and allowed to air dry

*20 Grease Trap Tickets

must have liquid waste manifest within the last 90 days

*21 Person in charge must be on site at all times.

must be a RFSM on site @ all times food is being produced

*10 Clean Sight and Touch

Meat slicer needs to be cleaned Recorded cleaned and sanitized at 110ppm

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

food must be 6" off ground

*39 Store equipment & utensils - avoid contamination

Invert (turn upside down) plates, bowls, cups

*47 Handwashing signage

Need a hand washing only sign

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

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

provolone 60 F, must mark w/ 4 hr time

*24 Food Label-list of ingredients in descending..

*40 Store single-service item in original package

keep containers protected

*22 Handlers-Certificate Not On Site

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

must have signed copy

*40 Reuse of single service articles

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

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

lunch meat and cooked eggs adj raw eggs

*31 Individual, disposable towels

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