3717-1-03.4(G) Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked.

3717-1-08.4 Critical Repeat White rice improperly acidified to render it non-TCS, or without a HACCP plan. Provide a HACCP plan for acidifying white rice (facility could not provide current records of pH for acidified white rice).

3717-1-06.1(K) Improper use or placement of insect control devices. Discontinue using fly strips above food prep areas.

3717-1-03.2(M) Repeat Improper use and/or maintenance of wiping cloths. Wiping cloths must be stored in sanitizer solution when not in use.

3717-1-04.4(A)(2) Equipment components are not intact, tight or properly adjusted. Replace gaskets of coolers and freezers where necessary.

3717-1-04.1(KK) Repeat Equipment not approved by a recognized testing agency. Freezers; microwaves

3717-1-04.5(D) Unclean nonfood-contact surfaces. Exterior of cook line equipment; hood and filters

3717-1-06.4(B) Repeat Facility not maintained clean. Floors, walls and ceiling, especially in hard to reach places (under/behind equipment, in corners, etc.).

Comments
Republic Waste
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. V - P - Food from Approved Source: The operation maintained written documentation of parasite destruction for applicable fish products. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.