Unleavened Fresh Kitchen

*02 Cold Hold (41øF/45øF or below)

Sausage found at 65'f, keep at 41'f or lower or 135'f or higher

*33 Warewashing machines auto. dispense detergents

Dish machine not at temp or chemical level. Use 3CS until fixed.

*42 Dirty nonfood contact surfaces

Clean grill racks (buildup)

*45 Premises shall be maintained in good repair

Fix light under vent hood

*20 Grease Trap Tickets

Pump grease trap every 90 days and keep record

*19 Water & Plumbing in good repair- per code

Fix stopped up drain at hand sink

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

Discard all food date marked >7 days

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

Cover personal drinks

*36 Cloths in-use for wiping between uses stored

Store wiping cloths in sanitizer bucket

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

Cover RTE food in coolers

*39 Store all equipment & utensil covered or inverted

Invert dishes/pots when in storage

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

Label bulk containers

*42 Dirty nonfood contact surfaces

Clean/sweep/mop next to oven area

*01 Cooling -- total 6 hours, 135-41øF

Observed4 pans of cooked turkey breast cooling at rioom temperature. Must cool TCS foods correctly(walk-in-cooler/Ice Bath/ etc.)

*03 Food products not maintained at 135øF or above

All hot foods (TCS) must be maintained at last 135 Degrees F(ie, Cat Fish Strips 90 Degrees F).

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours

Must use time stamps for food stored out of temperature(fried cat fish, potatoes).

*10 Clean Sight and Touch

Detail clean and sanitize reach-in-freezer(fruit). Heavy food build-up on shelves inside of walk-in-cooler.

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

Must complete forms for health statements. Provide a spill kit, SOP for clean-up of bodily fluids(observed SOP for bodily fluids, clean-up.

*14 Maintain hands, arms clean

No handwashing observed-Food staff must wash hands after every contamination.

*22 Accredited food handler certificate - 60 days

All staff must be trained in food safetey.

*24 Food Labeling- with common name of the food

Label all food squeeze bottles, throughout.

*31 Individual, disposable towels

Front handsink observed without paper towels, dispenser not in good repair.

*33 Rinsing Equipment and Utensils after Cleaning and Sanitizing

Observed staff rinsing off pieces of the blender.

*39 Equipment in good repair and proper adjustment.

Cutting boards at food/sandwich prep not in good repair.

*43 Light bulbs, light shields provided

Replace blown out light bulbs underneath the vent a hood.

*45 Premises shall be maintained in good repair

Reach-in-cooler(salad/fruit) observed at 51 Degrees F. Repair the reach-in-cooler door, observed out of temperature. Repair leak underneath the 3 sink(PVC Pipe).

*47 OTHER VIOLATIONS

Staff must keep reach-in-cooler doors closed.

*21 RFSM - Not On Site

EXPIRED RFSM

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

EXPIRED MILK IN COLD HOLD

*43 Light bulbs, light shields provided

REPLACE LIGH BULB IN VENTHOLD

*18 Toxic Chemical Storage - Retail Sale

SANITIZING BUCKET WITH CHAMICAL STORE ON PREP SURFACE WITH FOOD AROUND IT

*47 Other Violations

RUSTED CAN OPENNER.

*28 Original cont. of RTE/PHF/Day1= day of opening

ENSURE ROPER DATE MARKING FOR ALL ITEMS IN WIC MAKE SURE TO DISCARD BY USE BY DATE

*02 Cold Hold (41øF/45øF or below)

BOILED EGG 46 DEGREE F, TUNA SALAD 46 DEGREE F

*40 Store single-service item in original package

CATERING TRAYS, TO GO CONTAINERS

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

COVER CONTAINERS IN WIC

*14 When to wash hands before donning new gloves

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*10 Clean Sight and Touch

can opener

*31 Handwashing lavatory - accessible

Equipment stored in sink.

*35 Jewelry Prohibition

Employee wearing a watch.

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

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

*43 Light bulbs, light shields provided

coolers

*42 Nonfood-contact surfaces material

fan cover inside ric observed with dust accumulation

*27 Cooling method, criteria - using ice bath

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

cover food inside wic

*10 Clean Sight and Touch

can opener observed with product accumulation. clean in between each use

*34 Outer openings:closing holes, gaps

seal back door properly to prevent entrance of insects and rodents

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*39 Keep utensils handles upright or protected

used scoop with handle

*19 Hand sink water temperature below 110'F

Maintain hot water at hand sink 110F within 20 seconds (hot water at 85F)

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

cover all food items to prevent cross contamination

*02 Cold Hold (41øF/45øF or below)

c. chicken 46.8, pico de gallo 50.5, and c. cucumbers 54.5

*32 CIP-Cleanability

clean gasket

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fruit flies

*42 Floors/walls/ceiling/nonfood dirty

clean floors and drains

*10 Clean Sight and Touch

clean cutting boards

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*39 Loosely cover cooling foods

loosely cover cooling food

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*18 Toxic items storage adjacent to food/utensils

Toxics stored with food

*10 Clean Sight and Touch

clean RIC(s)

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

cover all food to prevent cross contamination

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*42 Floors/walls/ceiling/nonfood dirty

clean drains

*44 Trash can provided for papertowel waste

provide small covered trash cans at all hand sink

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

personal drinks on prep equipment

*32 Package integrity

remove dented cans

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by arrangement

*19 One Inch Air Gap

provide one inch air gap

*29 Food thermometers provided and accessible

provide thermals in RIC

*02 Cold Hold (41øF/45øF or below)

S. onions 46.4F, D. tomatoes 47.4, c. cucumber 47.6 , s. cheese 49.9

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

expired date marking

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

*02 Cold Hold (41øF/45øF or below)

pickles 70.0F

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

remove all dented cans

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

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

cover all food items to prevent cross contamination

*39 Loosely cover cooling foods

loosely cover all cooling food

*31 Handwashing lavatory - used for other purpose

food equipment stored in hand sink

*18 Toxic items labeling-non original container

label toxics, toxics stored in food and with food

*24 Food packaged in a establishment, shall be labeled as specified in law

Label spray and squeeze bottles

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

cross contamination by arrangement, preparation and storage

*47 Other Violations

post correct sign “Current health inspection report is available upon request"

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

personal drinks in prep area (open containers)

*19 Hand sink water temperature below 110'F

hand sink hot water at 110F within 20 seconds

*22 Handlers-Certificate Not On Site

Owner stated employees scheduled for class.

*42 Dirty nonfood contact surfaces

bag in box soda syrup cabinets

*02 Cold Hold (41øF/45øF or below)

chorizo 63.7°F, sour cream 54.1°F, hummus 56.8°F

*29 Sanitizing solutions, testing devices

Provide thermal test strips.

*02 Cold Hold (41øF/45øF or below)

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

*10 Clean Sight and Touch

*14 When to wash hands before donning new gloves

*18 Toxic items storage adjacent to food/utensils

Toxics stored with food and equipment

*19 Hand sink water temperature below 110'F

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

no date marking on prepared TCS foods

*31 Handwashing lavatory - accessible

remove/ relocate fan

*34 Devices to stun/electrocute flying insects

insect device stored in prepare area above food and equipment

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

*36 Cloths in-use for wiping between uses stored

wiping clothes improperly stored on prep table

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

cover all food in WIC

*43 Clean vent syst:Intake/exhaust air ducts

*45 Premises shall be maintained in good repair

resurface floor

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

bowel in food

*10 Clean Sight and Touch

clean Microwave and RIC(s)

*18 Toxic items stored above food/utensils

Toxics stored by / next to food items

*19 Water & Plumbing in good repair- per code

reseal around 3 comp sink (mold)

*22 Handlers-Certificate Not On Site

final warning

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

no date marking on prepared food items

*29 Cold/hot hold unit thermometer easily viewable

therms in ice cooler

*31 Handwashing lavatory - used for other purpose

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

*36 Cloths in-use for wiping between uses stored

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

cover all food in WIC

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

label all non-original containers

*42 Floors/walls/ceiling/nonfood dirty

clean drains and floors

*45 Premises shall be maintained in good repair

resurface floors in kitchen -peeling paint

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

cross contamination by arrangement

*10 Clean Sight and Touch

clean RIC(s)

*14 When to wash hands before donning new gloves

donning gloves

*19 Hand sink water temperature below 110'F

hot water at 88.9F

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

no date marking on food items in WIC

*34 Live animals not allowed

no dog variance

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

*36 Cloths in-use for wiping between uses stored

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

cover all food items

*42 Dirty nonfood contact surfaces

clean floors, drains and walls

*43 Light bulbs, light shields provided

clean lights

*46 Toilet tissue, availability

paper towels in restroom for employees

*47 Handwashing signage

provide hand washing signs

*18 Toxic items stored above food/utensils

toxics stored above food items(butane can)