Truluck's Seafood Steak Crabhouse

*45 Lockers to be used to store personal items

*31 Handwashing lavatory - used for other purpose

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

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

Plates stored on butter

*19 One Inch Air Gap

*42 Dirty nonfood contact surfaces

Ice build up in walk in freezer

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

*36 Cloths in-use for wiping between uses stored

store wet wipes when not in use

*35 Hair Restraints effective

All food staff must wear proper hair restraints

*31 Individual, disposable towels

No paper towels at hand sinks

*41 Food Label - Bulk food w/ manufatuter labeling

label bulk ingredients bins flour etc

*39 Equipment and Utensils Storage

do not store utensils inside of the bulk containers

*45 Premises shall be maintained in good repair

Replace damaged ceiling tile/water damage

*45 Lockers to be used to store personal items

properly store personal items in Alcoh

*27 Cool TCS foods using other effective means

observed TCS Foods (potatoes)(Rice ) not properly cooled

*18 Toxic items stored above food/utensils

Chemical spray bottles improperly stored at bar

*39 Cutting surfaces.

Replaced damaged cutting boards as needed

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

Ice machine needs to be cleaned

*33 Warewash - Wash cycle temp. of chem. Sanitizer

Upstairs dish washers not pumping sanitizer or at 180 degree

*35 Hair Restraints effective

Employees must have hair restraints

*36 Cloths in-use for wiping between uses stored

Wiping cloths must be kept in sanitizer buckets

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

Food must be stored 6 inches above the floor

*43 Clean vent syst:Intake/exhaust air ducts

Must clean air intake vent

*47 Handwashing signage

Employee restroom must have hand wash signs

*10 Clean Sight and Touch

clean food contact surfaces can opener blade ice cart clean the inside of make line

*02 Cold Hold (41øF/45øF or below)

All items below are in degrees F: Temperature marked with * indicate violation ginger 45* onions 54* 57* ranch 45*

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

move raw tuna and eggs to the front of the make line to eliminate drip age

*31 Individual, disposable towels

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

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

Discard cans with rust and dents

*10 Chlorine sanitizer concentration, minimum temp.

Check dish machine sanitizer

*44 Trash can provided for papertowel waste

*18 Toxic items labeling-non original container

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

cloth under cutting boards and containers to catch condensation you can not use the aluminum foil on the ovens

*42 Floors/walls/ceiling/nonfood dirty

clean non potable ice bin

*40 Store single-service item in original package

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

BAR SYRUP IN WIC

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

ENSURE 41 DEGREE OR BELOW AT SALAD COOLER UPSTAIRS

*31 Handwashing lavatory - used for other purpose

BACK HAND SINK BY DISH WASH ON BOTTOM

*18 Toxic items labeling-non original container

LABEL SANITIZE BUCKET DOWNSTAIRS COS

*43 Light 20 foot : Reach-in cooler

CAKE FREEZER

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

MOLDED BLUEBERRIES AT BAR COS

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL BULK BINS COS

*19 Hand sink water temperature below 110'F

100 DEGREE F AT BAR, 100 DEGREE F AT HAND SINK AT PREP AREA

*14 When to wash hands before donning new gloves

*32 Thermometer in good condition or discarded

AT DISHWASHER

*31 Individual, disposable towels

UPSTAIRS HAND SINK COS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD UPSTAIRS

*14 When to wash hands before donning new gloves

EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS

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

LABEL BULK BIN-COS

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

RAW EGGS OVER RTE FOOD IN COOLER UPSTAIRS

*45 Premises shall be maintained in good repair

REPLACE MISSING CEILING TILES ABOVE COFFEE MACHINE, WATER LEAKING FROM CEILING TILE BY HAND SINK- REPLACEMENT PARTS ON SITE

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

TEA UNCOVERED UNDER EXPOSED INSULATIUON

*24 Shellfish tags to remain attached to container

DOWN STAIRS KITCHEN

*32 Package integrity

DENTED CAN ON SHELF FOR USE WITH NON DENTED CANS

*39 Equipment in good repair and proper adjustment.

RINSE GUAGE AT DOWNSTAIRS DISHWASHER

*24 Shellstock tags not commingled

SEVERAL TAGS WITH NO LAST SALE DATE

*42 Dirty nonfood contact surfaces

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

POTATOES ON GROUND

*39 Loosely cover cooling foods

*47 Handwashing signage

AT ALL HAND SINK

*28 Do not exceed manuf. use by date

MARINATED CHEESE WITH BEST BEFORE DATE OF 9/24/17, SHREDDED CHEESE 11/7/17

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

UPSTAIRS KITCHEN

*31 No soap at handsink

AT DESIGNATED HAND SINK ON GRILL SIDE

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

MOLDED TOMATOES

*11 Distressed merchandise, segregation and location

DESIGNATE AREA FOR DENTED CANS

*44 Trash can provided for papertowel waste

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

DENTED CANS

*36 Cloths in-use for wiping between uses stored

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

*39 Cutting surfaces.

ONLY USE RUBBER CUTTING BOARD MATS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS NEEDS TO BE SANITIZER BUCKET WHEN NOT IN USE

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

DO NOT STORE UTENSILS IN RIC