Town Hearth

*42 Dirty nonfood contact surfaces

Detail clean the vent-a-hood filters. Clean to remove grease build-up (side of grill)

*45 Lockers to be used to store personal items

Properly store personal items (purse)

*32 Maintain in Good Repair

Replace worn gasket on reach-in cooler/steaks

*34 Pest control-routine inspections for

Observed flies throughout the kitchen area

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

Sanitizer bucket: 100ppm quat Maintain it at 200 ppm quat

*06 Discard TCS if date marked exceeds temp & time

tomato sauces 11/22

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

Observed raw eggs store next to potato

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

Observed raw eggs store next to potato

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

Sanitizer bucket: 100ppm quat Maintain it at 200 ppm quat

*06 Discard TCS if date marked exceeds temp & time

omato sauces 11/22

*18 Toxic items storage adjacent to food/utensils

observed utensils holder put on sanitizer bucket

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

Provide date marking for all foods in the wic

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

Observed raw fish store above cooked shrimp

*31 Handwashing lavatory - used for other purpose

Observed food container in the hand sink

*10 Clean Sight and Touch

Provide cleaning for the freezer

*10 Clean Sight and Touch

Provide cleaning for the freezer

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

observed raw beef store next and above to cooked lobster

*10 Clean Sight and Touch

provide cleaning for the ice machine

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

observed raw meat store next to cheese, butter

*10 Clean Sight and Touch

provide cleaning for the rif

*36 Cloths in-use for wiping between uses stored

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

observed raw eggs above potato, cooke lobster shell below raw meat

*22 Handlers-Certificate Not On Site

expired food handler cards

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

left over foods

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

0 pm quat

*18 Toxic items stored above food/utensils

no sanitizer bucket allow store next to food container

*44 Trash can provided for papertowel waste

*36 Cloths in-use for wiping between uses stored

*39 Keep utensils handles upright or protected

*36 Cloths in-use for wiping between uses stored

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

*31 Handwashing lavatory - used for other purpose

*35 Jewelry Prohibition

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

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Utensils stored in standing water near reach in cooler at end of production area of kitchen. Utensils may be stored on a clean section of counter, in running water of sufficient velocity to carry awa

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

Build up of dust and lint on fans throughout establishment. Lint may become detached and travel to food and/or food contact surfaces. Additionally insect control device is above where single servi

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer dispensed from three compartment sink tested at less than 10ppm Chlorine. Sanitizing solutions should be between 50ppm and 100ppm. Additionally warewashing machine tested at less that 10

*18 Equipment and Utensils Multiuse Materials-safe

Cloth used on cutting board to stabilize stainless steel containers. Any such material should be non absorbent. Additionally glassware stored inverted in bar area on cloth towels. Such potential

*29 Cold/hot hold unit thermometer easily viewable

Reach in coolers at several locations missing easily readable thermometers.

*19 Hand sink water temperature below 110'F

Hand wash sink only reached a maximum temperature of 100.2°F before going back down. Hot water supplied to hand wash sinks should be at least 110°F

*31 Handwashing lavatory - used for other purpose

Employee observed rinsing off mop cloths in hand wash sink. Corrected on site.

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

no sop for body spills cleanup. must provide sop.

*28 Date marking commercially prepared RTE/ TCS food

food items missing use by date. must be mark dated.

*41 Food shall be honestly presented

squeeze bottles not labeled. must be labeled.

*14 When to wash hands before donning new gloves

*28 Date marking commercially prepared RTE/ TCS food

CHEESE

*02 Cold Hold (41øF/45øF or below)

*15 Contact RTE Products w/ Bare Hands

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

*44 Trash can provided for papertowel waste

*36 Cloths in-use for wiping between uses stored

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

DO NOT STORE RAW BEEF OVER OTHER FOOD ITEMS

*12 Gloves Single Use

DISCARD DAMAGED GLOVES

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