Z Best Deli

*10 Clean Sight and Touch

Heavy food debris inside RIC - deli

*21 RFSM - Not On Site

Provide CFM certificate

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometer for small glass cooler

*43 Light bulbs, light shields provided

Repair lights in exhaust hoods

*02 Cold Hold (41øF/45øF or below)

RAW SHELL EGG 55

*21 RFSM - Not On Site

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

*32 Maintain in Good Repair

REPAIR DOOR IN MEAT WARMER

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

WIF

*02 Cold Hold (41øF/45øF or below)

RIC 50, RIC 51

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

*31 Handwashing lavatory - accessible

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

*45 Lockers to be used to store personal items

*21 RFSM - Not On Site

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

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

*45 First Aid

*10 Clean Sight and Touch

CLEAN INSIDE OF ICE MACHINE

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

*10 Clean Sight and Touch

*35 Hair Restraints effective

*02 Cold Hold (41øF/45øF or below)

potato salad 50 F-

*21 RFSM - Not On Site

*39 Equipment in good repair and proper adjustment.

repair the reach in cooler so the prep top maintain 41 F or below

*45 Premises shall be maintained in good repair

water dripping from ceiling- remedy this

*29 Sanitizing solutions, testing devices

*35 Hair Restraints effective

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

*29 Mechanical holding unit, thermometer location

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

*45 Premises shall be maintained in good repair

*47 Handler-Certificate Not on site

*21 RFSM - Not On Site

*10 Clean Sight and Touch

*02 Cold Hold (41øF/45øF or below)

Items on the cooler near the front measured above 41 consistently. Cooling unit in need of possible repair.

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

Raw foods stored next to RTE foods (onions)

*32 Maintain in Good Repair

Repair cooling unit door (freezer).

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Containers must not be in contact with stored food items.

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

Surfaces must be cleaned and maintained more often.

*45 Premises shall be maintained in good repair

Base boards in bad condition.

*35 Hair Restraints effective

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

*10 Clean Sight and Touch

*47 Handwashing signage

*15 Contact RTE Products w/ Bare Hands

*42 Ventilation hood systems

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

*21 RFSM - Not On Site

*29 Mechanical holding unit, thermometer location

*34 Outer door: solid,selfclosing,tightfitting

*29 Mechanical holding unit, thermometer location

*21 RFSM - Not On Site

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

*45 Unnecessary articles prohibited

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

*15 Contact RTE Products w/ Bare Hands

*35 Hair Restraints effective

*34 Outer door: solid,selfclosing,tightfitting

back door

*47 RFSM Certificate - Not Display

*29 Sanitizing solutions, testing devices

*35 Hair Restraints effective

*10 Clean Sight and Touch

equipment dish washer

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

*21 RFSM - Not On Site

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

*42 Floors/walls/ceiling/nonfood dirty

*47 RFSM Certificate - Not Display

*43 Light bulbs, light shields provided

*45 Unnecessary articles prohibited

*34 Outer door: solid,selfclosing,tightfitting

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

*45 Unnecessary articles prohibited

*15 Contact RTE Products w/ Bare Hands

*35 Hair Restraints effective

*10 Clean Sight and Touch

*29 Mechanical holding unit, thermometer location

*34 Outer door: solid,selfclosing,tightfitting

*15 Contact RTE Products w/ Bare Hands

observed employee touch rte food with bare hands (cut chicken, cut pickles)

*43 Light 20 foot : Reach-in cooler

replace non working light bulbs

*36 Cloths in-use for wiping between uses stored

keep wet cloth in sanitizer bucket

*42 Dirty nonfood contact surfaces

clean gaskets, ice machine

*02 Cold Hold (41øF/45øF or below)

chicken salad 48, liver paste 52 degrees f

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

store food 6 inches off the floor

*45 Premises shall be maintained in good repair

provide missing ceiling tiles, fix faucet on prep sink, replace caulk around 3 com sink

*39 Store equipment & utensils - avoid contamination

dirty gloves store on clean utensils

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

observed raw eggs above rte food in cooler

*35 Hair Restraints effective

employees must cover hair

*03 Food products not maintained at 135øF or above

HOT POTATO 110 AND 98 DEGREES F

*39 Store equipment & utensils - avoid contamination

OBSERVED FOOD CONTAINER ON TRASH CAN

*36 Cloths in-use for wiping between uses stored

KEEP WET CLOTH IN SANITIZER BUCKET

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

CLEARLY DATE MARK PHF IN WIC, RIC

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

NOT ROOM TEMPERATURES

*42 Dirty nonfood contact surfaces

CLEAN GASKETS, SHELVES, TABLES

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

OBSERVED EMPLOYEES DRINK

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

RAW FISH ABOVE RTE FOOD

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

STORE FOOD 6 INCHES OFF THE FLOOR

*43 Light 20 foot : Reach-in cooler