- Duties of the Person in Charge (46.102)
City certificate lacks.
- Poisonous or Toxic Substances Limitations on Presence and Use (46.1022)
i) Removing the items. (ii) Covering the items with impermeable covers, or taking other appropriate preventive actions. Items stored on the dish storage shelve. Items removed while present.
- Cleanliness of Hands and Exposed Portions of Arms (46.131)
Hand washing is not conducted at the hand sink, no hot water, and hand and hand soap provided.
- Food Sources (46.211)
Food Sources Food shall be obtained from sources that comply with the Food Act, the Public Eating and Drinking Places Law and this chapter. Records of food sources shall be maintained and made available for review upon request by the Department. No information provided for cakes in the refrigerator.
- Preventing Contamination from Food Employees' Hands (46.261)
A food employee was observed touching ready to eat food with his bare hands. Employe touching tortillas with not gloves.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Several raw animal foods were stored above ready to eat foods in the the cold holding unit. Items removed and stored on the bottom shelf while present. Food stored in the hand sink. Removed while present by employee. Live flies in the kitchen, food exposed to contamination.
- Identification of Content on Food Storage Containers (46.282)
Identification of Content on Food Storage Containers Working containers holding food or food ingredients (such as cooking oils, flour, herbs, potato flakes, salt, spices and sugar) that are removed from their original packages for use in the food facility shall be identified with the common name of the food they contain. However, containers holding food that can be readily and unmistakably recognized (such as dry pasta) need not be identified.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on the shelves and not stored in sanitizing solution.
- Design & Functionality of Temperature Measuring Devices (46.590)
Temperature measuring devices for ensuring proper temperatures of equipment are not available or readily accessible in the refrigerator units..
- Drainboards (46.613)
No drain board or adequate storage shelving to allow for storage of soiled and / or clean items before and after cleaning at the warewash sink. Container for soiled items provided while present.
- Equipment in Good Repair & Proper Adjustment (46.671)
Domestic blender.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Shelves are in need of cleaning.
- Storing Clean Items (46.774)
(c) Additional storage requirements for single-service and single-use articles. Single-service and single-use articles shall be stored as specified in subsection (a) and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Availability, Capacity & Pressure of Water (46.805)
Hot and cold water not provided at the hand sink in kitchen.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
Mop sink not observed.
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10/31/2010 | Regular |
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