Main Gate Flea Market Food Court #1

Basic – All 3 Reach-in cooler interior/shelves have accumulation of soil residues in the kitchen .

Basic – Buildup of food debris/soil residue on all equipment door handles inside of the kitchen

Basic – Clean utensils or equipment stored in dirty drawer or rack.

Basic – Equipment and utensils not properly air-dried – wet nesting.

Basic – Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Heavily soiled

Basic – Floor soiled/has accumulation of debris. Through T the kitchen

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic – Interior f exterior of oven/microwave has accumulation of black substance/grease/food debris.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

n-hood filters soiledn-top and sides of fryer have an accumulation of greasen-refrigerators soiled

Basic – Single-service items for customer self-service not properly protected to prevent contamination.plates stored on the floor.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen

Basic – Wet mop not stored in a manner to allow the mop to dry. Next to the exit door

High Priority – Displayed food not properly protected from contamination. Cabbage places inside beverage box on dry storage rack uncovered

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator leaned onto the floor with bare hands grabbed objects to take outside , returned to cook raw chicken no hand wash.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over cooked noodles

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled on the prep table

Intermediate – Handwash sink not accessible for employee use at all times. Dirty plates stored insides the hand washing sink.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate – Non-pitting surface rust on food-contact equipment. Prep table in the kitchen