World Trade Center Cafe

*32 Maintain in Good Repair

OBSERVED RUSTED SHELVING AT DISH AREA / CLEAN DISHES

*39 Cutting surfaces.

REPLACE DAMAGED CUTTING BOARDS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN & SANITIZE AROUND LARGE GRILL ( ENCRUSTED BUILD UP)

*45 Premises shall be maintained in good repair

ADDRESS STANDING WATER ON FLOOR - WIC #4

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*39 Cutting surfaces.

resurface cutting boards

*45 Premises shall be maintained in good repair

repair damaged floor tiles

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, clean shelves in reach in cooler, walk in cooler

*31 Handwashing lavatory - used for other purpose

Observed knives in the hand sink

*10 Clean Sight and Touch

Provide cleaning for the ice machine and can opener

*06 Discard TCS if date marked exceeds temp & time

cheese 12-7 cheese 11-8 basalmic dressing 11-8

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw eggs, sausage, chicken and peach cobble store together

*31 Handwashing lavatory - used for other purpose

observed employee washing towel in the hand sink

*47 Handler-Certificate Not on site

*18 Prevent contamination from pesticides

observed flies catcher above the fruit

*06 Discard TCS if date marked exceeds temp & time

food in wic expired 10/20, 12/10

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw chicken store next to raw beef

*18 Prevent contamination from pesticides

observed flies catcher above foods

*21 RFSM - Not On Site

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

provide date marking for all open packages of cheese

*38 Thawing. under running water criteria - < 4 hours

*10 Q.A. PPM - follow manufacturer's direction

400 ppm qa

*24 Food Label- manufacture/packer/distrubtor name

cookies

*10 Equipment and Utensils Sanitization

Dishwash temp not reaching 180 F.

*18 Toxic items storage adjacent to food/utensils

Spray bottle next to clean equipment.

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

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

Open employee beverage in dishwash area.

*43 Light - 50 foot : Food and utensils area

vent hood

*45 Premises shall be maintained in good repair

Close gap in ceiling in dishwash area. Patch holes in wall. Seal sinks to wall.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw chicken and raw eggs store together

*02 Cold Hold (41øF/45øF or below)

cheese: 47 ° F

*42 Nonfood-contact surfaces material

No towel allow under cutting board

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

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW CHICKEN STORED OVER SAUSAGE IN COOLER

*44 Trash can provided for papertowel waste

*31 Individual, disposable towels

*31 Handwashing lavatory - accessible

*24 Food Labeling- with common name of the food

SYRUB

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

EMPLOYEE DRINK IN COOLER

*36 Cloths in-use for wiping between uses stored

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

SHREDDED CHEESE

*19 Water & Plumbing in good repair- per code

CONDENSATION LEAK IN WALK IN COOLER