The Market Local Comfort Cafe

*02 Cold Hold (41øF/45øF or below)

Maintain food below 41 F, keep prep cooler closed between orders

*14 Hands wash procedures-without soap

Wash hands for entire 20 seconds

*31 Handwashing lavatory - used for other purpose

Do not thaw food in hand sink or store sanitizer bucket

*39 Cutting surfaces.

Replace damaged/stained cutting boards

*43 Clean vent syst:Intake/exhaust air ducts

Clean back vent hood

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

Personal drinks on dishwasher and clean dishes

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

Sanitizer bucket low maintain 200 ppm QA

*01 Cooling -- within 2 hours, 135-70øF

Cool food faster and store in cooler, keep ice filled for cooling

*02 Cold Hold (41øF/45øF or below)

Maintain food at or below 42 F

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

All employees must wear gloves when handling RTE foods

*35 Jewelry Prohibition

Employees may not wear jewelry

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

Cover all food in WIC

*39 Store all equipment & utensil covered or inverted

Invert all utenisls not covered

*42 Dirty nonfood contact surfaces

Clean cooler gaskets

*31 Handwashing lavatory - used for other purpose

hand sink used for other purpose- storage of utensils, rinse utensils and dump sink- for handwashing only

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

bottom of the salad bowl touching salad

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

store bowl off onions

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

Store trays off of floor

*21 RFSM - Not On Site

*32 Maintain in Good Repair

Repair gaskets in cooling units

*42 Dirty nonfood contact surfaces

Address ice build up in RIC

*45 Premises shall be maintained in good repair

Cracked floor tiles

*02 Cold Hold (41øF/45øF or below)

FISH AT 52'F, DICED TOMATO

*18 Toxic items storage adjacent to food/utensils

*19 One Inch Air Gap

*32 Damaged Equipment

BROKEN GASKETS

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

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

*45Physical Facilities

*02 Cold Hold (41øF/45øF or below)

TUNA SALAD 57, GUACAMOLE 65

*39 No equipment & utensil under contamination sources

REMOVE TOWELS FROM UNDER CUTTING BOARDS

*47 Conditions of Permit-in use of food equipment

Need a sign about the inspection report.

*10 Clean Sight and Touch

Ice machine by the 3 compartment sink needs cleaning.

*21 RFSM - Not On Site

RFSM certificate must be obtained and displayed.

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

Food containers were stacked on top of each other.

*18 Toxic items used according to law

OBSERVED EMPLOYEE WASHING VEGETABLES WITH DAWN SOAP---VOLUNTARY DESTRUCTION INVENTORY ISSUED. USE APPROVED VEGETABLE WASH ONLY

*47 Other Violations

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

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

OBSERVED EMPLOYEE CHEWING IN HIS MOUTH