MISS MYRAS health score and inspection history

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.////Accumulation of food debris on equipment door handles. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris and grease on shelving throughout the facility.

Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.///No handwashing soap at main handwashing sink.///COS PIC replace soap.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.///Employee wearing bracelets. 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Personal drinks stored in cooler with along food items.

Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.///Dead roaches on the floor in baking area and under 3-compartment sink.

JCDH 2.2 Provide food safety training for all food handlers as required.///Expired food handler cards.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace missing and damage floor tile throughout as needed.

Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.///Dead roaches on the floor under prep table.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.///Using foil as a shelf liner. 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Rusted shelving.

Store between-use utensils in a container of water at 135 F or above.///Utensils in water at 76F degrees.