Unleavened Fresh Kitchen

*19 Water & Plumbing in good repair- per code

Repair plumbing at hand sink

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

Label bulk container near storage area

*43 Light bulbs, light shields provided

Replace light bulbs above cooking grill

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

Observed pineapples in WIC on the floo; must store food 6 inches off the floor

*45 Premises shall be maintained in good repair

Repair or replace service line RIC

*02 Cold Hold (41øF/45øF or below)

Observed Tuna in RIC at 59.8 F and cut pineapples RIC at 59.8 F. Temperature for cold holding foods must be maintained at 41 F or lower. Operator Voluntary discarded 2lbs of Tuna and Pineapples

*36 Cloths in-use for wiping between uses stored

STORE CLOTHS IN SANITIZER BUCKET

*31 Handwashing lavatory - used for other purpose

DIRTY DISH IN HANDSINK

*34 Pest Control

FLIES OBSERVED

*11 Food Donations - Distressed foods

2 DENTED CANS

*31 Hand sinks: number installed for convenient use

SPLASHGUARD AT SINK BY PREP TABLE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DISHWASHER

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

PERSONAL DRINK SEGREGATED

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

PASTA DATED 1/14

*14 When to wash hands before donning new gloves

WASH BEFORE DONNING NEW GLOVES

*42 Dirty nonfood contact surfaces

clean around toaster

*43 Light - 10 foot : Walk-in, Dry storage

light bulbs out

*36 Cloths in-use for wiping between uses stored

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

personal drink on food contact surface

*10 Clean Sight and Touch

can opener blade dirty

*28 Date marking commercially prepared of RTE/PHF

ham date mark 5-23 improperly

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

No splashguard on handsink next to prep table

*39 Store all equipment & utensil covered or inverted

invert pots

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

label bulk flour

*42 Dirty nonfood contact surfaces

clean fryers, grills, gaskets, clean ceiling tile

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*29 Manual warewashing: thermometer provided

provide thermometer in front cooler

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

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

cover food containers, observed squeeze bottle sit on mozzarella cheese, and fruit's cups stored on top of other cut fruits

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

provide label for food storage containers

*39 Cutting surfaces.

resurface cutting boards

*32 Can openers-cleanability

clean can opener

*02 Cold Hold (41øF/45øF or below)

eggplant 48.7, greek yogurt 48.3, humus 47.5 degrees f

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

provide written procedures for creamer (4 hours)

*42 Ventilation hood systems

vent a hood

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

observed utensils on floor, keep utensils 6 inches off floor

*47 Other Violations

provide barrier between hand sink and food caulk around dish washer change dirty water in mop container explained about cloth under utensils

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*34 Outer openings:closing holes, gaps

gap at entrance door

*47 Conditions of Permit-in use of food equipment

provide a sign about inspection report

*39 Cutting surfaces.

cutting boards

*34 Outer openings:closing holes, gaps

gap at entrance door

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

provide written procedure for milk