Wbs Catfish

*10 Q.A. PPM - hardness of water

observed no sanitizer 0ppm on sanitizing bucket. need to be between 50 to 100ppm

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

no labeling on bulk food container

*19 Water & Plumbing in good repair- per code

observed water leaking from handwashing sink pipe

*28 Date marking commercially prepared RTE/ TCS food

properly date mark tcs food

*32 Equipment & Utensils smooth easily cleanable

clean rusted shelves inside ric and utensils holding shelves

*42 Dirty nonfood contact surfaces

shelves must be cleaned properly

*10 Clean Sight and Touch

clean the microwave inside properly

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

label the container stored in bulk

*35 Jewelry Prohibition

observed ring on employees, eating food while on duty( working) inside kitchen

*46 Toilet rooms, convenience and accessibility

toilet facilities missing toilet seat, broken

*31 No soap at handsink

missing hand soap

*44 Trash cans and designated storage areas

debris around dumpster, must be cleaned

*19 Water & Plumbing in good repair- per code

fix the faucet leaking from the 3 comp sink

*20 Grease Trap Tickets

provide latest copy of grease trap report

*43 Ventilation hood-prevent grease dripping

clean and fix the venter hood

*39 Equipment-doors, seal hinges adjusted/intact

fix the handle of rif and replace the gasket as well as rif and ric

*45Physical Facilities Floors,Walls,Ceilings

fix the ceilings tiles inside the kitchen

*18 Chemicals requirements in 40 CFR -Tolerance

sanitizer over 200 ppm cl. must be between 50-100ppm

*28 Date marking commercially prepared RTE/ TCS food

properly date mark the tcs and rte food

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

observed eating food while handling food

*45 Premises shall be maintained in good repair

floor observed not in good repair repair faucet missing 3 compartment sink

*22 Accredited food handler certificate - 60 days

all food staff must be trained

*35 Hair Restraints effective

food handlers must restrain hair

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

observed cheese stored in open galvanized metal can (RIC) - store in food grade container

*45Physical Facilities Floors,Walls,Ceilings

floors behind front count observed not in good repair

*10 Clean Surface Different Foods

detail clean interior of all reach in coolers

*42 Floors/walls/ceiling/nonfood dirty

clean walls throughout the hallway/ kitchen area

*02 Cold Hold (41øF/45øF or below)

Observed tomatoes at 59.9 F and onion 70.1 F, cold holding temperatures of food must be at 41 F or lower

*14 When to wash hands before donning new gloves

Observed employees wearing single glove and bare hand, must wear 2 gloves

*20 Grease Trap Tickets

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

*32 Equipment and Utensils Multiuse Materials durable

Remove foil paper that line the grill area

*42 Dirty nonfood contact surfaces

Clean grill area, floors, counters, and refrigerator gaskets

*45Physical Facilities Floors,Walls,Ceilings

Repair holes and gaps in restaurant and bathroom

*19 Water & Plumbing in good repair- per code

KNOB BROKEN ON THE COLD WATER OF THE THREE COMPARTMENT SINK FAUCET

*42 Dirty nonfood contact surfaces

DIRTY REACH IN COOLER DOOR GASKETS

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS

*10 Chlorine exposure time table

ONE SANITIZING BUCKET WITH NO BLEACH CONCENTRATION

*22 Accredited food handler certificate - 60 days

KITCHEN COOK WORKING WITHOUT A FOOD HANDLER CARD

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE FOR SERVICE WITHIN THE LAST 90 DAYS

*19 Water & Plumbing in good repair- per code

REPAIR THE FAUCET HEADS ON HAND SINKS THROUGHOUT KITCHEN

*42 Dirty nonfood contact surfaces

DUSTY FAN COVERS ( REACH IN COOLER )

*28 Do not exceed manuf. use by date

BAG OF SALAD (EXPIRED)

*10 Chlorine exposure time table

ONE CHLORINE SANITIZING BUCKET WITHOUT BLEACH

*02 Cold Hold (41øF/45øF or below)

CUT TOMATOES: 57.7 F

*47 Handler-Certificate Not on site

ONE FOOD WORKER WORKING WITHOUT A CURRENT FOOD HANDLER CERTIFICATE

*19 Water & Plumbing in good repair- per code

leaks at 3 comp sink faucets, repair broken knobs (hand sinks)

*32 Damaged Equipment

Broken reach in cooler door gaskets

*36 Cloths in-use for wiping between uses stored

Sanitizing towels resting on cutting board

*42 Dirty nonfood contact surfaces

Very dusty fan covers (kitchen reach i ncooler)

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

A bag of salad spoiled in the reach in cooler

*03 Food products not maintained at 135øF or above

Beef 113.6F

*46 Physical Facilities Premises

Toilets dirty in restrooms

*10 Clean Sight and Touch

excess water at the bottom of one of the reach in coolers

*20 Grease Trap Tickets

NO LIQUID WASTE REMOVAL SINCE 12/ 2019

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS

*42 Floors/walls/ceiling/nonfood dirty

SOILED FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

*43 Light bulbs, light shields provided

BURNED OUT LIGHT BULB UNDER THE VENT HOOD

*46 Physical Facilities Premises

CLEAN THE EXTERIOR OF THE MEN'S RESTROOM COMMODE

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

*45 Ceiling easily cleanable and light in color

REMOVE DUCT TAPE FROM CEILING

*38 Thawing. under running water criteria

RAW CHICKEN STORED IN 3 COMP SINK

*32 Approved Food Contact Equip.

REMOVE TOWEL FROM UNDER FOOD ITEMS IN RIC

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

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

STORING IN OPEN CANS

*35 Hair Restraints effective

PROPERLY RESTRAIN HAIR

*40 Store single-service item in original package

KEEP CUPS PROTECTED

*34 Pest control-routine inspections for

*14 When to wash hands

*18 Toxic items storage adjacent to food/utensils

SANITIZER STORED NEXT TO SINGLE SERVICE ARTICLES ON PREP TABLE

*42 Dirty nonfood contact surfaces

CLEAN DOOR GASKETS ON COOLERS

*32 Damaged Equipment

REPLACE GASKETS IN REACH IN COOLERS WHERE NEEDED

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

LABEL AL FOOD WITH COMMON NAMES

*47 Other Violations

HANG MOP WHEN NOT IN USED

*45 Premises shall be maintained in good repair

REPAIR HANDSINK CORRECTLY: OBSERVED WHITE DUCT TAPE ON SINK & WALL

*31 Handwashing lavatory - used for other purpose

EMPLOYEE RINSING ITEMS IN HAND SINK

*38 Thawing. under running water criteria

RAW FISH STORED IN STANDING WATER IN 3 COMP SINK

*43 Light 20 foot : Reach-in cooler

REPAIR ALL

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 45*F, LETTUCE 61*F, JALAPENOS 57*F IN CHU

*14 Wash hands after all other activities

LACK OF HAND WASHING

*10 Clean Sight and Touch

CLEAN ALL: BOTTOM OF COOLERS AND RACKS

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

PREPPING IN 3 COMP SINK WHILE DIRTY DISHES IN SINK

*29 Cold/hot hold unit thermometer easily viewable

none in reach inc ooler

*42 Dirty nonfood contact surfaces

debris in door handles

*02 Cold Hold (41øF/45øF or below)

food in reach in cooler not 41 or below

*39 Equipment and Utensils Storage

residencial cooler not allowed

*45 Walls easily cleanable and light in color

PROVIDE IN PREP AREA

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*22 Washing hands only at a designated hand sink

HAND SINK IN MENS RESTROOM USED FOR MOP SINK

*02 Cold Hold (41øF/45øF or below)

PICKLES STATE REFRIGERATE AFTER OPENING

*27 Cooling, heating, and holding capacities. Equipment

OBSERVED OPEN FOODS STORED IN DRINK COOLERS

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

SOAPY WATER CONTAINER STORED PREP TABLE

*40 Store single-service item in original package

KEEP PROTECTED

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING

*10 Clean Sight and Touch

CLEAN ALL

*14 When to wash hands between raw and RTE foods

LACK OF HANDWASHING

*35 Outer Clothing, Clean Condition

OBSERVED RFSM OUTSIDE IN APRON