Sweet Basil

*22 Washing hands only at a designated hand sink

Observed staff washing hands inside of 3 compartment sink

*42 Nonfood-contact surfaces material

clean and sanitizer hand sinks, encrusted food, equipment, encrusted grease build up seen on food service equipment

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

observed staff using bare hands to squeeze lemons

*43 Light bulbs, light shields provided

replace blown out lights-vent system

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

label bulk containers with common name

*36 Cloths in-use for wiping between uses stored

store wet wiping towels in sanitizing solution

*10 Clean Sight and Touch

food contact surfaces at cook line- observed not clean for sign and touch (mixer/ make table/ reach in cooler). Detail/ deep cleaning needed . shelves/ food storage containers inside walk in cooler no

*45 Drying Mops-air dry

hang wet mops to dry

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

Do not leave food in galvanized/ food in reach in cooler

*24 Food Labeling- with common name of the food

label all food containers (dressing/ food containers)

*10 Clean Sight and Touch

*18 Toxic items storage adjacent to food/utensils

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

*32 Damaged Equipment

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

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

COVER FOODS WHEN NOT USING

*40 Reuse of single service articles

Spiced crushed pepper containers are single use only- Discard after each use. Containers observed reused for food- vegetable, carrots in WIC

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

Open stick of butter and sliced turkey stored unprotected on shelf on RIC

*45 Clean facilities as often as necessary.

Grease accumulation on walls at prep area and ceiling- provide clean-

*10 Clean Sight and Touch

Numerous area observed with heavy food debris- shelving in WIC, dish rack with mold, inside chest freezer, RIF, plate shelf and cooking equipment. Provide all surfaces clean.

*42 Dirty nonfood contact surfaces

Range has grease

*10 Clean Sight and Touch

INSIDE UPPER PANEL AND WALLS OF ICE MACHINE OBSERVED WITH BLACK MOLD-LIKE & PINK SLIME ACCUMULATIONS

*32 Approved Food Contact Equip.

REPAIR OR REMOVE BROKEN RIC ON COOK LINE AND ALL EQUIPMENT SHALL BE OPERATIONAL AND FUNCTIONING FOR ITS INTENT & PURPOSE > OBSERVE USED AS DRY STORAGE. REPLACE RESIDENTIAL REACH IN FREEZERS WITH COMME

*34 Pest Control

DEAD ROACHES OBSERVED UNDER SHELVES IN DRY STORAGE ROOM

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

OBSERVED PLATE OF EMPLOYEE FOOD IN DRY STORAGE ROOM

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

COVER ALL FOOD INSIDE WALK IN COOLER. STORE FOOD 6 INCHES OOF FLOOR > CONTAINER OF CHICKEN OBSERVED ON THE FLOOR INSIDE WIC

*40 Store single-service item in original package

MAINTAIN COFFEE/TEA FILTERS INSIDE PLASTIC BAG WHEN NOT IN USE

*42 Floors/walls/ceiling/nonfood dirty

FAN COVERS INSIDE WALK IN COOLER OBSERVED WITH DUST ACCUMULATION. FLOORS INSIDE WLAK IN COOLERS OBSERVED WITH PRODUCT DEBRIS/DIRTY. WALLS INSIDE WIC OBSERVED WITH FOOD SPLATTER.

*43 Light - 50 foot : Food and utensils area

BROKEN LIGHT VENT HOOD

*45Floor, wall, ceiling - Exposed material

ALLIGN CEILING TILE TO CLOSE OPEN GAPS IN DRY STORAGE ROOM

*31 Individual, disposable towels

*39 Equipment in good repair and proper adjustment.

above the 3 compartment sink

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

*10 Clean Sight and Touch

*19 Water & Plumbing in good repair- per code

*10 Clean Sight and Touch

bins

*32 Damaged Equipment

*39 Store all equipment & utensil covered or inverted

*10 Clean Sight and Touch

*34 Remove dead/trapped pests

trap dead roaches

*22 Handlers-Certificate Not On Site

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

put used by dates

*45 Floor contruction requirements

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

*06 Discard TCS in vending machine if exceeds time/temp

meat balls discarded

*35 Hair Restraints effective

*29 Mechanical holding unit, thermometer location

*34 Remove dead/trapped pests

Orkin pest control - 2-4-19 done today

*39 Equipment in good repair and proper adjustment.

*19 Water & Plumbing in good repair- per code

*18 Toxic items labeling-non original container

*06 Discard TCS if date marked exceeds temp & time

*34 Remove dead/trapped pests

*43 Light - 10 foot : Walk-in, Dry storage

*32 Equipment & Utensils smooth easily cleanable

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

put use by dates

*43 Light bulbs, light shields provided

broken light shield

*42 Dirty nonfood contact surfaces

clean coolers, freezers, gaskets, shelves around cooler doors, clean can opener, clean food storage containers

*47 Other Violations

seal base board to the wall, ceiling tile peeled, check faucets

*31 Individual, disposable towels

papertowels in restroom

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

employee chew food

*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo

*32 Damaged Equipment

food storage containers lids

*34 Outer openings:closing holes, gaps

fix gap around doors

*19 Water & Plumbing in good repair- per code

leaking pipe under dish washer, faucets

*22 Handlers-Certificate Not On Site

obtain food handler cards

*40 Reuse of single service articles

*34 Outer openings:closing holes, gaps

fix gap around entrance door

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

container with food on top of lettuce

*39 Equipment & utensils cleaned before restocking

*42 Dirty nonfood contact surfaces

clean shelves in wic, coolers inside, freezers, microwave, clean cabinet inside