Cs 107 West /Fuku

Certified Food Manager Identification

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Equipment Adequate to Maintain Product Temperature

Hands Clean and Properly Washed

Food Received at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Food Received at Proper Temperature

Non-Food Contact Surfaces Clean

Hot and Cold Water Available; Adequate Pressure

Equipment Adequate to Maintain Product Temperature

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed uncooked chicken nuggets to cook then she grabbed bagged sandwiches, explained to gopher and she washed hands **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Cleaners by aprons on chemical shelf, mgr rearranged **Corrected On-Site**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked towel and piece of chicken off floor, discarded and then grabbed fries, explained to her and she washed hands **Corrected On-Site**

Basic - Drain cover(s) missing. Mop sink, employee placed it **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Cook line

Employee Health Policies Present

Hands Clean and Properly Washed

Proper Hot and Cold Holding Temperatures

Approved Thawing Methods Used