Trinity Basin Preparatory School

*46 Covered waste receptacle for women's restroom

Provide covered trash can for women's restroom

*45 Ceiling easily cleanable and light in color

REPLACE ALL CEILING TILE EXPOSED TO MOISTURE

*28 Date marking commercially prepared RTE/ TCS food

OBSERVED CHEESE IN RIC FROM 4/14/22

*02 Cold Hold (41øF/45øF or below)

SHREDDED LETTUCE 58*F ON SERVINL LINE , MILK 42.9*F

*27 Cooling, heating, and holding capacities. Equipment

PROVIDE FOR COLD HOLD ON SERVING LINE

*45 Floor contruction requirements

REPAIR DAMAGE FLOORS IN KITCHEN

*27 Cooling, heating, and holding capacities. Equipment

*02 Cold Hold (41øF/45øF or below)

CANTALOUPE 52.5*F,51*F STORED ON SERVING LINE , SALAD FIXINS 53.2*F ON SERVING LINE

*10 Clean Sight and Touch

CLEAN INSIDE ICE MACHINE

*14 Gloves single use

FAILURE TO CHANGE GLOVES

*27 Cooling, heating, and holding capacities. Equipment

PROVIDE NSF COMMERCIAL APPROVED EQUIPMENT FOR COLD AND HOT HOLDING : DISCONTINUE USE OF IGLOO COOLER FOR HH

*20 Grease Trap Tickets

NO CURRENT RECORDS

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE: DISCONTINUE PAINTING CEILING TILE

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING ON TCS FOODS IN RIC

*45 Floor contruction requirements

REPAIR FLOOR NEAR 3 COMP SINK : DAMAGED FLOOR TILE

*18 Toxic items labeling-non original container

LABEL SANITIZER BUCKETS

*02 Cold Hold (41øF/45øF or below)

SALAD STORED ON TOP IF ICE AT 54*F

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

PERSONAL DRINK STORED NEXT TO MICROWAVE

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

PERSONAL FOOD IN PREP AREA.

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

STORE TRAYS FOR OVEN/FRIDGE OFF FLOOR.

*02 Cold Hold (41øF/45øF or below)

fruit 58 F cheese stick 60 F sauce 68 F

*32 Equipment and Utensils Multiuse Materials durable

using not approved commercial cooler container must be have an approved commercial cooler container to transfer food containers from commissary to kitchen area

*10 Chlorine sanitizer concentration, minimum temp.

3c sink 30 ppm Chlorine concentration 3c sink must be have proper concentration 50 ppm Chlorine

*45 Clean facilities as often as necessary.

walls behind cooking equipment with grease residues and soils accumulations

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

missing windows front area must be replace or repair entry to avoid pest and contamination use as public hazard control

*45 Premises shall be maintained in good repair

missing front roll doors to closed kitchen area must be replace or repair to prevent pest and public hazard control

*34 Outer openings:closing holes, gaps

hole at wall at front area must be closed gaps and holes to avoid pest harboring and exposed material

*39 Cooking equipment free of encrusted grease

grilled encrusted with food debris, soils and grease accumulations must be clean to avoid contamination

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

*39 No equipment & utensil under leaking water lines

water leak detected above vent hood area

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

exit door leave open during food service all entry doors must be closed to avoid pest harboring and food contamination

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*42 Floors/walls/ceiling/nonfood dirty

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE HAND SINK

*10 Clean Sight and Touch

OBSERVED BUILD UP ON THE INTERIOR PANEL OF THE ICE MACHINE