The Beeman Hotel Rhapsody Room

*02 Cold Hold (41øF/45øF or below)

POOLED EGGS A COOK LINE 47F. COLD HOLDING TEMPERATURES MUST BE MAINTAINED AT 41F/BELOW

*03 Food products not maintained at 135øF or above

BRISKET IN THE FOOD WARMER OBSERVED AT 97.9F HOT HOLDING FOODS MUST BE MAINTAINED AT 135F/ HIGHER

*10 Clean Sight and Touch

FOOD CONTACT SURFACES NOT CLEAN FOR SIGHT & TOUCH ( DELI MEAT CAGE / WALK IN COOLERS/SHELVES) CLEAN TO REMOVE RED BUILD UP/ OFFICE (ICE MACHINE)

*14 When to wash hands

EMPLOYEES MUST WASH HANDS AFTER EVERY CONTAMINATION

*20 Grease Trap Tickets

GREASE TRAP MUST BE SERVICE EVERY 90 DAYS

*21 RFSM - Not On Site

NO CERTIFIED FOOD MANAGER ON SITE

*22 Accredited food handler certificate - 60 days

ALL FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY/ STATE APPROVED

*28 Date marking combined ingredients for RTE/ TCS food

READY TO EAT STORED INSIDE THE WIC/ RIC MUST BE DATE MARKED

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

STORE PERSONAL DRINKS IN A DESIGNATED AREA

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

OBSERVED DUST BUILD-UP ON CEILING TILES OVER FOOD /PASS THRU AREA

*39 Cutting surfaces.

CUTTING BOARDS OBSERVED IN POOR CONDITION

*40 Handle & dispense of cleaned utensils, single-use

INVERT SINGLE SERVICE ITEMS AT COOK LINE/ STORAGE AREA TO PROTECT FROM CONTAMINATION

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS IN WALK -IN-COOLER

*43 Ventilation,mechanical

SLIGHTLY HOT IN THE KITCHEN AREA/ CHECK VENTILATION SYSTEM

*45 Premises shall be maintained in good repair

BACK OF WALK IN COOLER OBSERVED NOT IN GOOD REPAIR CAULK HOLES IN WALL AT MOP SINK RESEAL CAULK COVE BASE (DRY/BEER) WALK IN COOLER RESEAL CAULK ALONG WALL & BACK HAND SINK

*47 Other Violations

CURRENT PEST CONTROL NOT PROVIDED

*10 Clean Sight and Touch

Observed dirty/leaking WIC condenser fan pipes.

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

Observed dirty ice machine condenser fan covers.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Conditions of Permit-in use of food equipment

Health permit not posted.

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

Observed raw catfish store next to cooked wing

*32 Damaged Equipment

Leaking in cooler

*36 Cloths in-use for wiping between uses stored

Keep towel in sanitizer bucket between use

*45Floor, wall, ceiling - Exposed material

Seal/ fix the broken baseboard

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

Provide date marking for lettuce, salad,

*10 Clean Sight and Touch

Provide cleaning for the ice machine

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP

*47 Handwashing signage

PROVIDE HAND WASHING SIGN

*31 Handwashing lavatory - used for other purpose

FOOD EQUIPMENT STORED IN HAND SINK

*18 Toxic items storage adjacent to food/utensils

TOXICS STORED WITH DISHES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN RIC (S)

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENTS IN KITCHEN

*32 Can openers-cleanability

REMOVE BUILD-UP ON CAN OPENER

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*19 One Inch Air Gap

ONE INCH AIR GAP

*10 Clean Sight and Touch

CLEAN RIC

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

NO DATE MARKING ON PREPARED FOOD

*39 Utensils, single serve items 6 inches off - floor

SINGLE SERVICE IMPROPERLY STORED ON FLOOR

*34 Devices to stun/electrocute flying insects

BUG DEVICE STORED ABOVE FOOD EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

PICO DE GALLO 41.5f, ARTICOKE 41.4, B. EGGS 57.2F LETTUCE 62.0F,

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON FOOD EQUIPMENT