The Kosher Palate

*10 Clean Sight and Touch

Clean and sanitize inside ice machine.

*19 Water & Plumbing in good repair- per code

Repair leak at 3-compartment sink faucet.

*32 Equipment & Utensils smooth easily cleanable

Remove plastic from all equipment.

*34 Controlling pests. Eliminating harborage conditions

Observed many flies and dead crickets.

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

Cover all food in walk-ins.

*39 Store all equipment & utensil covered or inverted

Store all utensils and single-service items inverted.

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

Label bulk food items.

*42 Dirty nonfood contact surfaces

Clean both WICs and RICs, floors, and cooler gaskets.

*45 Premises shall be maintained in good repair

Replace soiled ceiling tiles and light shields. Repair wall damaged throughout.

*43 Ventilation hood systems, adequacy

Clean vent hood.

*46 Covered waste receptacle for women's restroom

Provide a covered trash in ladies restroom.

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

Dispose of expired foods throughout store.

*42 Dirty nonfood contact surfaces

clean the floors in the WIC Clean floors go general cleaning throughout store remove all waste food

*45 Premises shall be maintained in good repair

no exposed ciling or wall allowed

*10 Clean Sight and Touch

deep clean meat slicer

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

Discard dented cans

*10 Clean Sight and Touch

Interior of coolers, can opener blade

*44 Trash can provided for papertowel waste

*21 RFSM - Not On Site

*28 Original cont. of RTE/PHF/Day1= day of opening

*31 No soap at handsink

*22 Accredited food handler certificate - 60 days

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*29 Sanitizing solutions, testing devices

*10 Clean Sight and Touch

Clean can opener

*34 Controlling pests. Eliminating harborage conditions

Address flies in prep area

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

Store water bottles out of prep area

*42 Dirty nonfood contact surfaces

Clean surfaces in kitchen

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

*21 RFSM - Not On Site

*31 No soap at handsink

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

*39 No equipment & utensil under contamination sources

REMOVE TOWELS FROM UNDER CUTTING BOARDS

*47 Handwashing signage

*10 Q.A. PPM - follow manufacturer's direction

0 PPM

*21 RFSM - Not On Site

*24 Food Labeling- with common name of the food

LABEL PASTRIES FOR SALE

*29 Food thermometers provided and accessible

*31 Handwashing lavatory - used for other purpose

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*45 Drying Mops-air dry

*47 Handwashing signage

*10 Clean Sight and Touch

pink bacteria observed inside the ice machine

*35 Hair Restraints effective

beard guard needed

*18 Toxic items labeling-non original container

label spray bottle

*34 Pest control-routine inspections for

records needed on site

*21 RFSM - Not On Site

expired permit

*34 Controlling pests. Eliminating harborage conditions

*31 Individual, disposable towels

replenish every paper towel dispenser-corrected on site

*43 Light bulbs, light shields provided

MEAT PREP. AREA

*45Floor, wall, ceiling - Exposed material

MEAT PREP. AREA

*22 Nail polish, fake nails, criteria

FEMALE EMPLOYEE

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

MOVE INSECT LIGHT AWAY FROM FOOD AND EQUIPMENT

*18 Toxic items stored above food/utensils

DO NOT STORE ANY CHEMICAL ITEM ABOVE PREP. SINK

*10 Clean Sight and Touch

CLEAN ICE MACHINE, CAN OPENER, CUTTING BOARDS

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

ONION

*31 Handwashing lavatory - used for other purpose

OBSERVED EQUIPMENT ON TOP OF HAND SINK.

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

LABEL ALL FOOD PRODUCTS STORED IN FOOD CONTAINERS

*39 Store all equipment & utensil covered or inverted

PLATES

*31 Handwashing lavatory - used for other purpose

OBSERVED CUTTING BOARD ON TOP OF HAND SINK

*47 Other Violations

ORGANIZE YOUR STORAGE AREAS AND KEEP ALL ITEMS 6 INCHES OFF THE FLOOR

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

OBSERVED EMPLOYEE HAVE SOMETHING IN HER MOUTH

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

DO NOT STORE ANY ITEMS OUTSIDE. ALL ITEMS MUST BE STORED IN ENCLOSED AREA

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

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

OBSERVED RAW MEAT ABOVE HOT DOG

*36 Cloths in-use for wiping between uses stored

*45 Unnecessary articles prohibited

PROPANE

*25 Obtain Variance: reduce oxygen packaging

*18 Use toxics according to additional condition

MACHINE TESTED AT CHLORINE 100PPM+.

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE FOR NO MORE THAN 7 DAYS

*37 Food shall be protected from cross contamination by protecting food containers that are received

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER

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

POTATOES

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

OBSERVED EMPLOYEE CHEWING GUM AND HAVE DRINK ON FOOD PREP. TABLE

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

*02 Cold Hold (41øF/45øF or below)

OBSERVED PRODUCTS( POTATOES SALAD 52'F, SEASAME CHICKEN 55'F, TURKEY 52'F) FROM CUSTOMER SELF SERVE COOLER BETWEEN 52'F TO 55'F. MANAGER STATED THEY JUST MOVED THE PRODUCTS TO THAT COOLER AT 8:45AM