The Lunch Room

*42 Ventilation hood systems

clean vent a hood filters

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

store food 6 inches off the ground

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

clearly date mark tcs food for 7 days only

*47 Health permit posted

provide duplicate health permit

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

*31 Individual, disposable towels

no paper towels at hand sink

*32 Damaged Equipment

cooler 50 degrees f

*21 RFSM - Not On Site

manager not on site

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*34 Outer openings:closing holes, gaps

cover gaps

*02 Cold Hold (41øF/45øF or below)

cold food not reach 41 degrees f or below, cheese 54, beef 52 degrees f

*46 Covered waste receptacle for women's restroom

provide covered receptacle in restroom

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*21 RFSM - Not On Site

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED SEVERAL AREAS OF RODENT DROPPINGS/; ON PREP TABLE AND THROUGHOUT ESTABLISHMENT

*37 Food, utensils & equip under other sources

RAW CHICKEN STORED WITH CLEAN DISHES AND DISH WATER

*46 Covered waste receptacle for women's restroom

PROVIDE

*32 Damaged Equipment

REPLACE CUTTING BOARDS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*45 Floor contruction requirements

REPAIR FLOORS: REMOVE EXPOSED WOODS

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

RAW EGGS STORED ABOVE RTE FOODS

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*42 Nonfood-contact surfaces material

*31 No soap at handsink

PROVIDE FOR ALL

*20 Grease Trap Tickets

NO CURRENT GREASE TRAP

*14 When to wash hands

LACK OF HANDWASHIN

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*02 Cold Hold (41øF/45øF or below)

TOM. 48

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

RAW EGG WITH TOM. RIC

*21 RFSM - Not On Site

NOT ON SITE.

*20 Grease Trap Tickets

NOT ON SITE.

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

DATE MARK 7 DAYS.

*31 Individual, disposable towels

PROVIDE PAPER TOWELS / SOAP.

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

LABEL SPICES / FLOUR/ ECT.

*42 Ventilation hood systems

CLEAN VENT HOOD.

*47 Other Violations

CHOCKING POSTER, DON'T RUN ELECTRICAL LINES THROUGH SINK.

*39 Keep utensils handles upright or protected

*29 Sanitizing solutions, testing devices

*31 Individual, disposable towels

*32 Approved Food Contact Equip.

Replace residential freezer with commercial unit.

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

*45 Premises shall be maintained in good repair

Patch holes in wall where needed.

*47 Handwashing signage

*21 RFSM - Not On Site

*20 Grease Trap Tickets

*27 Cooling, heating, and holding capacities. Equipment

DISCONTINUE USE OF OPEN FOODS IN COOLER FOR PREPACKAGE FOODS: PROVIDE NSF APPROVED COMMERCIAL REFRIGERATION FOR OPEN FOODS

*23 No Water

NO WATER AT HAND SINK

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

PERSONAL DRINK STORED ON PREP TABLE

*31 No soap at handsink

PROVIDE FOR ALL

*34 Pest control-routine inspections for

NO CURRENT RECORDS PROVIDED

*47 Other Violations

LABEL 3 COMP SINK

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 54.4*F, RAW FISH 53.4*F,RAW PORK CHOP 52.1*F STORED IN COOLER OVERNIGHT (V.DESTRUCTION)

*21 RFSM - Not On Site

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*47 Handwashing signage

PROVIDE FOR ALL

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*45 Floor contruction requirements

MUST PROVIDE EASY CLEANABLE FLOORING

*21 RFSM - Not On Site

MUST REGISTER CFM WITHIN 48HRS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

FOOD EQUIPMENT STORED IN MOP SINK

*23 No Water

NO RUNNING WATER AT HANDSINK

*35 Hair Restraints effective

PROVIDE FOR ALL

*38 Thawing. under running water criteria

RAW FISH OBSERVED IN STANDING WATER AT 3 COMP SINK

*34 Pest control-routine inspections for

NO CURRENT RECORDS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHES STORED ON PREP TABLE

*19 Water & Plumbing in good repair- per code

REPAIR NON WORKING HANDSINK WITHIN 24 HRS

*22 Washing hands only at a designated hand sink

*31 No soap at handsink

PROVIDE FOR ALL

*47 Constructing / Remodeling without approval

MUST APPLY FOR REMODEL PERMIT BY 1/23/18;REMODEL AREA IN KITCHEN

*36 Cloths in-use for wiping between uses stored

CLOTH STORE ON PREP TABLE

*35 Hair Restraints effective

PROVIDE FOR ALL

*10 Clean Sight and Touch

CLEAN ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

RAW EGGS STORED ABOVE RTE FOODS

*37 Food, utensils & equip under other sources

EQUIPMENT STORED IN MOP SINK

*45 Floor contruction requirements

OBSERVED EXPOSED WOOD

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

LABEL ALL

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

PROVIDE

*21 RFSM - Not On Site

*47 Conditions of Permit-in use of food equipment

post inspection report

*03 Food products not maintained at 135øF or above

green beans 120*f, mashed potatoe 107*f

*45Floors easily cleanable

clean by deep freezer

*29 Sanitizing solutions, testing devices

provide

*22 Handlers-Certificate Not On Site

need

*31 Individual, disposable towels

provide

*21 RFSM - Not On Site

need

*23 No Water

water valve off at handsink

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*29 Food thermometers--small diameter probe

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

*45 Premises shall be maintained in good repair

Repair damaged ceiling.