Yumilicious

*18 Toxic items stored above food/utensils

Toxics chemical label and stored with food

*21 RFSM - Not On Site

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

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

*42 Floors/walls/ceiling/nonfood dirty

*43 Clean vent syst:Intake/exhaust air ducts

*45 Premises shall be maintained in good repair

REMOVE GREY TAPE FROM HANDSINK AND REPAIR CEILING OVER FRONT LINE

*18 Toxic items storage adjacent to food/utensils

*31 Handwashing lavatory - used for other purpose

*32 Damaged Equipment

REMOVE/REPAIR ALL NON-WORKING EQUIPMENT

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN AIR VENTS

*47 Other Violations

LABEL 3 COMP SINK

*34 Outer door: solid,selfclosing,tightfitting

RESEAL AROUND BACK DOOR & CLOSE ALL GAPS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS (REMOVE BLACK SUBSTANCES), WALL BY 3 COMP SINK & CLEAN BACK DOOR

*47 OTHER VIOLATIONS

Label 3 comp sink

*21 RFSM - Not On Site

no RFSM on duty during inspection

*22 No unnecessary personnel allowed in food prep area

observed child in prep area

*19 Hand sink water temperature below 110'F

Hot < 110 at hand sinks

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

no date marking on prepared food

*34 Outer openings:closing holes, gaps

reseal around back door ( weather stripping)

*45Floor, wall, ceiling - Exposed material

remove / repair expose wood at hand sink and repair ceiling

*32 Damaged Equipment

replace gaskets on WIC ( black substance)

*35 Hair Restraints effective

properly restrain hair

*43 Light bulbs, light shields provided

repair lights

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

employee food on prep teable while prepping employee frink next to food

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

back door must remain closed

*45 Lockers to be used to store personal items

personal items next to utensils personal items next to and above food

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*46 Covered waste receptacle for women's restroom

Need a second covered trash can receptacle in the women’s restroom for woman waste

*19 Water & Plumbing in good repair- per code

toilet in womens restroom continuously runs have repaired

*31 No soap at handsink

at both hand sinks the soap dispensers does not pump out a adequate amount of soap (soap is very thick)

*10 Sanitization after Cleaning

sanitizer solution weak 10ppm chlorine needs to be 50 ppm- all dishes must air dry

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

sanitizer buckets can not be on the floor or next to or above food and utensils

*21 RFSM - Not On Site

there mus be an RFSM on site at all times food is being produced/sold

*39 Keep utensils handles upright or protected

handle of scoop touching food

*47 Conditions of Permit-in use of food equipment

Need a sign saying “A copy of our last health inspection is available upon request”.

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

employee drinks and half eaten food on preparation tables and next to food and utensils

*31 Handwashing lavatory - used for other purpose

Hand sink used for other purposes, no paper towels, or soap

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

you can not thaw products in standing water. It must be running

*39 Keep utensils handles upright or protected

Ice scoop handle touching ice. The ice scoop must be handle up.

*45 Lockers to be used to store personal items

employee jacket above utensils

*18 Toxic items stored above food/utensils

sanitizer and lube above microwave

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

toilet paper on top of spoons

*47 Conditions of Permit-in use of food equipment

Need a sign saying “A copy of our last health inspection is available upon request”.

*39 Store equipment & utensils - avoid contamination

utensils on tray with batteries

*06 Discard TCS if date marked exceeds temp & time

Open and expired milk in WIC

*29 Sanitizing solutions, testing devices

No test strips on-site

*36 Cloths in-use for wiping between uses stored

*45 Premises shall be maintained in good repair

*43 Light bulbs, light shields provided

put covers back on

*18 Toxic items labeling-non original container

label all

*12 Applicant must report vomiting symptoms

*19 Water & Plumbing in good repair- per code

repair handsinks immediately

*31 Handwashing lavatory - accessible

do not block with door

*10 Clean Sight and Touch

ice machine inside dirty spoiled product in cooler

*18 Toxic items labeling-non original container

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

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

*47 Conditions of Permit-in use of food equipment

*22 Handlers-Certificate Not On Site

employee has been employed over 60 days without training

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

label all

*02 Cold Hold (41øF/45øF or below)

yogurt mix 78.5F mango slices 50F open top

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

*43 Light bulbs, light shields provided

over front food area

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

date an TCS food after opening container