ALWADI RESTAURANT.

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, FOUND CONTAINER WITH ABOUT 8LBS. OF COOKED CHICK BEANS WITH LAMB ON TOP OF PREP TABLE AT 60.4F AND ABOUT 5LBS OF COOKED MIXED VEG. AT 69.7F. INADEQUATE FOOD PROTECTION. MUST KEEP COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. FOOD ITEMS DISCARDED, V=$50.OO. CRITICAL CITATION ISSUED 7-38-005[A]. NO TEMP. LOGS.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF INSECTS; NOTED OVER 15 FRUIT FLIES ON NORTH WALL BEHIND 3PART SINK AND ON TOP OF MULTI-USE UTENSILS AT REAR DISH WASHING AREA. MUST CLEAN-SANITIZE AREA AND UTENSILS. ENCOURAGED TO CALL PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED 7-38-020.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLER.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS, CHEST FREEZER, MEAT SLICER, GRINDER, UPPER PANEL OF ICE MACHINE AND FRONT AREA STORAGE SHELVES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE DEBRIS, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT, REPLACE DAMAGED CEILING PANELS THRU-OUT AND SEAL OPENINGS AROUND PIPES TO PREVENT PEST ENTRY.

All employees shall be required to use effective hair restraints to confine hair.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//ALL COOLERS MUST BE AT 40F OR BELOW

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//MUST HAVE A LICENSE EXTERMINATION CO. & SERVICES FOR NEW BUSINESS

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.//MUST HAVE LICENSE DISPOSAL SERVICE

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST INVERT POTS, PANS, PLATES IN PREP AREA

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST REMOVE RUSTY SHELVES IN REACH IN COOLER IN REAR PREP AREA OR PAINT/REPLACE STAIN BADLY PITTED CUTTING BOARDS IN PREP AREA/REPLACE TOILET PAPPER TOWLE HOLDER IN WOMEN RESTROOM

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLER, INSIDE ICE MACHINE,MEAT SLICER NEED DETAIL CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER & AROUND EQUIPMENT.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//NEED TO REPLACE LIGHTS OUT IN DINNING AREA.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.// REPAIR SELF-CLOSEING DOOR ON RESTROOM MEN

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//MUST REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES