Waya

*10 Chlorine sanitizer concentration, minimum temp.

CHLORINE DISH MACHINE OBSERVED AT 0PPM -EMPTY CONTAINER REPLACED (COS)

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

DATE MARK ALL FOOD HELD LONGER THAN 24 HRS W/ A USE BY DATE NOT TO EXCEED 7 DAYS

*31 Handwashing lavatory - used for other purpose

OBSERVED ITEMS STORED INSIDE HAND SINK UTILIZE FOR HAND WASH ONLY AND MAINTAIN ACCESSIBLE

*32 Nonfood surfaces-design to be cleaned easily

REMOVE CARDBOARD SHELF LINER FROM RIF / RIC UNITS

*43 Light bulbs, light shields provided

REPLACE BROKEN LIGHTS UNDER VENT HOOD

*45 Drying Mops-air dry

HANG MOP WHEN NOT IN USE

*19 Water & Plumbing in good repair- per code

Fix hot water on hand sink

*42 Dirty nonfood contact surfaces

Clean around boiler and drain for dish machine. Remove paper from tray.

*43 Light bulbs, light shields provided

Provide guards for lights

*45 Premises shall be maintained in good repair

Replace light under vent hood

*19 Water & Plumbing in good repair- per code

Fix hot water at hand sink and prep sink.

*33 Warewashing machines auto. dispense detergents

Replace dish machine Cl

*42 Dirty nonfood contact surfaces

Clean front of RIF

*45 Clean facilities as often as necessary.

Clean under hand sink in front and under 3CS in back

*19 Water & Plumbing in good repair- per code

Fix leak at prep sink

*34 Outer door: solid,selfclosing,tightfitting

Seal around back door

*42 Dirty nonfood contact surfaces

Clean floors, outside of RIC, RIF and inside RIC

*45 Premises shall be maintained in good repair

*45 Premises shall be maintained in good repair

Seal handwash sink and 3 comp sink to wall properly.

*10 Clean Sight and Touch

Clean inside RIC and shelf at front counter.

*19 Water & Plumbing in good repair- per code

Hot water knob not working at handwash sink.

*29 Sanitizing solutions, testing devices

chlorine and quat

*32 Equipment and Utensils Multiuse Materials durable

Do not line shelves with foil.

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

Employee beverage in RIC beside customer products.

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

*42 Dirty nonfood contact surfaces

Dusty ceiling vent over prep table.

*43 Light - 50 foot : Food and utensils area

vent hood

*18 Toxic items labeling-non original container

LABEL ALL SPRAY BOTTLES

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

ENSURE ALL COOKED, CUT, PREPARED TCS PRODUCTS ARE DATE MARKED IN COOLER

*14 When to wash hands before donning new gloves

*19 Water & Plumbing in good repair- per code

NO HOT WATER AT HAND SINK

*34 Outer door: solid,selfclosing,tightfitting

BACK DOOR PROPPED OPEN

*42 Floors/walls/ceiling/nonfood dirty

CLEAN VENTS AT VENT HOOD TO BE FREE OF DUST

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

*35 Jewelry Prohibition

no jewelry allowed

*39 Keep utensils handles upright or protected

provide scoop with a handle

*47 Other Violations

relabel 3 comp sink

*19 Hand sink water temperature below 110'F

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

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

*15 Contact RTE Products w/ Bare Hands

*20 Grease Trap Tickets

*15 Contact RTE Products w/ Bare Hands

bare hand contact on noddles

*35 Hair Restraints effective

provide hair restraints

*36 Cloths in-use for wiping between uses stored

wiping clothes improperly stored on equipment

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

Label all bulk container

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

food improperly stored on floor

*10 Clean Sight and Touch

clean RIC and food contact surfaces

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

no date marking on prepared foods

*43 Light bulbs, light shields provided

provide more lighting under vent hood system

*21 RFSM - Not On Site

no RFSM on duty during inspection

*42 Floors/walls/ceiling/nonfood dirty

clean drains

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

Cross contamination by arrangement r. eggs stored above RTE food

*02 Cold Hold (41øF/45øF or below)

c. veggies 77.0F c. mushroom 66.2

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

no date marking

*19 One Inch Air Gap

provide current grease trap records

*35 Hair Restraints effective

provide proper hair restraints

*22 Handlers-Certificate Not On Site

certify all staff

*47 Other Violations

Label 3 comp sink

*19 Hand sink water temperature below 110'F

-No hot water -Maintain hot water at hand sink 110F within 20 seconds

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

no date marking on prepared foods

*21 RFSM - Not On Site

No RFSM on duty during inspection

*36 Cloths in-use for wiping between uses stored

S. buckets improperly stored on floor

*47 Other Violations

Label 3 comp sink

*42 Dirty nonfood contact surfaces

floors under sinks

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

containers of sugar under soda fountain

*47 Conditions of Permit-in use of food equipment

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

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

drink next to prep cooler cutting board

*34 Remove dead/trapped pests

*15 Bare hands contact with ready-to-eat foods

bare hand contact on cheese

*36 Cloths in-use for wiping between uses stored

improper stored of wiping clothes

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

label non-original containers

*42 Dirty nonfood contact surfaces

drain, gasket and walls (remove masking tape frrom RIC(s)

*43 Light bulbs, light shields provided

clean lights shields