The Local Shoppe #702

*10 Clean Sight and Touch

Clean and sanitize inside microwave, soda fountain, and cappacino machine.

*19 One Inch Air Gap

Provide at least a one inch air gap at at 3-comapemt sink.

*21 RFSM - Not On Site

Certified Food Manager must be on site.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Do not use cardboard as a liner.

*42 Dirty nonfood contact surfaces

Clean WIC shelves.

*29 Cold/hot hold unit thermometer easily viewable

Provide Thermometers in all cooler.

*20 Grease Trap Tickets

Provide up-to-date grease trap ticket.

*34 Outer openings:closing holes, gaps

repair gaps at entrance doors

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

keep shelves 6 inches off the floor

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

raw shelled eggs stored above milk and sodas

*22 Accredited food handler certificate - 60 days

employees need food handler cards

*45 Premises shall be maintained in good repair

repair damaged wall, floor tiles, base boards, cabinets-exterior

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

provide written procedures about vomiting/diarrhea event

*29 Mechanical holding unit, thermometer location

provide thermometer in coolers

*42 Dirty nonfood contact surfaces

clean shelves, cabinets, drawers, gaskets around cooler doors, clean coolers inside

*31 Individual, disposable towels

provide

*46 Physical Facilities Premises

clean restrooms

*29 Thermometer calibrated to ensure accuracy

*47 Handwashing signage

*31 Handwashing lavatory - used for other purpose

*02 Cold Hold (41øF/45øF or below)

milk cooler showing 55 F- 2 items removed consumed by employee