Up on Knox

*10 Chlorine sanitizer concentration, minimum temp.

provide 50 ppm at chlorine @ dishmachine at all time. Observed 0 ppm

*31 Handwashing lavatory - used for other purpose

do not use hand sinks as dump sink. Observed ICE in hand sink

*32 Damaged Equipment

Observed lights in 3-door freezer broken. Repair.

*45 Premises shall be maintained in good repair

provide smooth ceiling in dry storage. Observed exposed insulation

*34 Pest control-routine inspections for

Observed fruit flies at the bar.

*45 Premises shall be maintained in good repair

Observed missing ceiling tiles in upstairs dry storage.

*19 Hand sink water temperature below 110'F

*14 When to wash hands before donning new gloves

*36 Cloths in-use for wiping between uses stored

*20 Conveying Sewage

*29 Food thermometers provided and accessible

*02 Cold Hold (41øF/45øF or below)

*47 Conditions of Permit-in use of food equipment

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

*39 Store all equipment & utensil covered or inverted

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

*35 Hair Restraints effective

*18 Toxic items storage adjacent to food/utensils

*42 Floors/walls/ceiling/nonfood dirty

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

*10 Clean Sight and Touch

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

LABEL S. BOTTLE

*43 Light bulbs, light shields provided

REPAIR LIGHTING

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*47 Handler-Certificate Not on site

PROVIDE FOOD HANDLERS FOR STAFF

*32 Can openers-cleanability

REPLACE GASKET

*39 Store all equipment & utensil covered or inverted

INVERT/ COVERT DISHES

*18 Toxic items labeling-non original container

TOXICS ITEMS / STORE WITH FOOD

*02 Cold Hold (41øF/45øF or below)

S. TOM 50.4, CHEESE & HAM SANDWICH 57.5 & SAUCE 54.6

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

OBSERVED EMPLOYEE CHEWING AND PERSONAL DRINKS

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

FLIES & FRUIT FLIES

*37 Unpackaged food may not be stored in direct contact with undrained ice

SEAFOOD STORED IN UN-DRAINED ICE

*30 Food Establishment Permit

DISPLAY HEALTH PERMIT , CO , SALES TAX STATEMENT, & RFSM

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FAN VENT COVERS

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

IMPROPER DATE MARKING ON PREPARED

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

IMPROPER/ EXPIRED DATE MARKING ON PREPARED FOOD

*15 Contact RTE Products w/ Bare Hands

BARE HAND CONTACT ON C. SHRIMP

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*14 When to wash hands before donning new gloves

NO DATE MARKING ON PREPARED FOOD ITEMS

*35 Jewelry Prohibition

NO JEWELRY ALLOWED ( WATCHES & BRACELETS)

*18 Toxic items stored above food/utensils

MEDICINE STORED ABOVE FOOD & EQUIPMENT

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*19 Backflow Prevention. The plumbing system shall preclude backflow of a solid, liquid, or gas cont

LEAKING BACK FLOW ON DISH MACHINE

*02 Cold Hold (41øF/45øF or below)

C. HAM 52.8f, C. TOMATOES 52.3, B. EGGS 51.1, S. CUCUMBERS 50.5, C.TOMATOES 47.1, C. GRAPFUIT 44.5

*02 Cold Hold (41øF/45øF or below)

Temps above 41F

*29 Outfitter-Thermometer.

Provide thermometers for reach in coolers.

*34 Pest Control

Observed flies throughout the kitchen. Please seal bottom of door so that it will be tight fitting.

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

Label all sauces in the reach in cooler.

*47 Other Violations

Notification of current health inspection report available upon request.

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

Keep all sanitizing buckets 6 inches off the ground.

*10 Sanitization after Cleaning

Sanitizing bucket had no concentration in it.

*43 Light - 50 foot : Food and utensils area

*31 Handwashing lavatory - accessible

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

Expired milk

*15 Contact RTE Products w/ Bare Hands

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

*01 Cooling -- within 2 hours, 135-70øF

*10 Clean Sight and Touch

*02 Cold Hold (41øF/45øF or below)

Collard greens 67.0 degrees Salsa 73 degrees

*47 Health permit posted

*34 Outer openings:closing holes, gaps

seal back door properly to prevent entrance of insects and rodents

*35 Jewelry Prohibition

unapproved ring observed on male kitchen employee > only smooth/plain band allowed on hands and arms Employee beverage observed store on prep table

*41 Food identity and accurate representation

label all food containers w/common name when removed from original pkg

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

bloody mary mix sitting on the floor in the walk in cooler.

*10 Other sanitizer use - manufacturer label direction

the sanitizer buckets were not proper strengthen ( chlorine / Quat.)

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

All foods in the walk in cooler must have a name on the outside of the container.

*35 Hair Restraints effective

provide hair restraints for all cooks and prep workers and beard guards if they have beards.

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

date the meat balls and several items in the walk in cooler

*36 Cloths in-use for wiping between uses stored

wipe cloth on the counter wet and not in the bucket