Andies Restaurant II

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED RUSTY FOOD STORAGE SHELVIG INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED DUST BUILD UP ON FAN COVERS INSIDE WALK-IN COOLER. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED A FEW MISSING AND CRACKED FLOOR TILES IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN. MUST REGROUT FLOOR IN KITCHEN AREA SERVING AREA AND DISHWAHING AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED CHIPPED PEELING PAINT ON WALLS AND CEILING IN REAR FOOD STORAGE AREA. MUST SCRAPE AND REPAINT WALLS AND CEILING.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVD CEILING LIGHT BULBS BURNED OUT ABOVE DISHWASHING ARE MUST REPLACE BURNED OUT BULBS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN. OBSERVED EXPOSED HAND WASHING SINK AT THE FOOD PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN. ADDITIONAL STOPPERS NEEDED AT THE 3-COMPARTMENT SINK. MUST PROVIDE A...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED PREMISES USING ALUMINUM TIN FOIL ON SHELF UNDER FLAT TOP GRILL. INSTRUCTED MANAGER TO REMOVE ALUMINUM TIN FOIL, SAID SHELF SURFACE MUST BE SMOOTH AND EASY TO CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED ACCUMULATED LIME BUILD UP ON EXTERIOR OF DISHMACHINE ALSO OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED HOLE IN BASEMENT FLOOR AROUND PIPE BY ICE MACHINE. INSTRUCTED MANAGER TO SEAL HOLE IN BASEMENT FLOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED ONE MISSING LIGHT BULB (LEFT SIDE BULB) INSIDE WALK IN COOLER. INSTRUCTED MANAGER TO PROVIDE WORKING LIGHT BULBS IN WALK IN COOLER.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND CLEAN SILVERWARE BEING STORED IN ALL DIFFERENT DIRECTIONS. INSTRUCTED TO STORE SILVERWARE ONE DIRECTION WITH THE HANDLES FACING UP TO PREVENT BARE HAND CONTACT WITH THE FOOD CONTACT SURFACE OF UTENSILS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO REPLACE OR RESURFACE THE RUSTED FOOD STORAGE RACKS IN THE WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

BLACKENED STAINED AND DEEP GROOVED CUTTING BOARD IN FOOD PREP AREA. MANAGER VOLUNTARILY DISCARDED CUTTING BOARD. INSTRUCTED TO REPLACE CUTTING BOARDS REGULARLY AS NEEDED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

REPLACE MISSING FLOOR TILES IN THE EMPLOYEE BATHROOM AND ALSO THE FOOD PREP AREA TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED TIN FOIL ON SHELF IN PREP AREA UNDER COOKING EQUIPMENT. MUST REMOVE TIN FOIL, PAINT SHELF/MAKE SHELF SURFACE SMOOTH AND EASY TO CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED DUST BUILD UP ON FAN COVERS IN WALK IN COOLER AND GREASE SPILL INSIDE FRYER. MUST CLEAN EQUIPMENT AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CEILING LIGHT BULBS (X2) BURNED OUT ABOVE DISHWASH AREA ALSO OBSERVED CRACKED LIGHT COVER ABOVE COOKING EQUIPMENT. MUST REPLACE BURNED OUT BULBS AND REPLACE DAMAGED LIGHT COVER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NO BACK FLOW PREVENTION DEVICE FOR ICE MACHINE ALSO DISHWASH AREA EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. MUST PROVIDE BACK FLOW DEVICE FOR ICE MACHINE/MAKE VISIBLE ALSO MUST REPAIR AND MAINTAINK HANDWASH BOWL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THEMOMETER NOT CALIBRATED. MUST CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

BOILER ROOM CLUTTERED (CHAIRS, PICTURE FRAMES, TABLES, ETC.). MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

BUTCHER KNIFE FOUND IN KNIFE HOLDER WITH DAMAGED/MISSING HANDLE REPAIRED WITH TIN FOIL AND PLASTIC WRAP. MUST REPLACE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

BLACKENED, STAINED DISH RACKS AND BADLY STAINED PLASTIC FOOD CONTAINERS. MUST CLEAN OR REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR ICE MACHINE DIRTY. UPPER WATER RESERVOIR AND ICE BIN. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS THROUGHOUT REAR REFRIGERATION AREAS AND EMPLOYEE WASHROOM WITH CRACKED, MISSING TILES AND OPEN EXPOSED RAW WOOD. MUST REPAIR/REPLACE AND MAKE SMOOTH AND CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

VARIOUS HOLES, OPEN CRACKS AND CREVICES THROUGHOUT DISH MACHINE AREA, AND FOOD WINDOW ON COOKS LINE. MUST SEAL ALL. MAKE SMOOTH AND CLEANABLE. WALLS IN BASEMENT AT ICE MACHINE AND ENTRANCE TO STORAGE DIRTY WITH BROWN SUBSTANCE SMEARED ON WALL THROUG...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK AT NOZZLE ON THREE COMPARTMENT SINK. MUST REPAIR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily..DETAIL CLEAN THE FOLLOWING:INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP AND ENCRUSTED FOOD),CAN OPENER(CH...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair..DETAIL CLEANING FLOOR THROGHOUT THE PREMISES,SPECIALLY UNDER AND AROUND GREASE TRAP AND UNDER THE DISH MACHINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.BLACK MOLD AND SLIME ON WALL UNDER THE DISH MACHINE.REMOVE AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.REPLACE BROKEN LIGHT SHIELD IN PERP AREA,ALSO CLEAN LIGTH SHIELD(DUST AND ...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND WALK-IN COOLER AT IMPROPER TEMPERATURE 51.6F TO 52.9F.POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(CHICK...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:HOME MADE SOUR CREAM AT TEMP OF 50.5F TO 52.7F;CHICKEN SOUP AT TEMP OF 51.2F TO 51.8F;COOKED AND MASHED EGGPLANTS AT TEMP OF 53.4F;...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ICE MACHINE USED FOR ICE BIN IN PREP AREA IN POOR REPAIR(THE EXCESS RUST, BLACK SLIME ENCRUSTED IN SURFACE OFINTERIOR OF ...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN THE FOLLOWING:INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP AND ENCRUSTED FOOD),CAN OPENER(CHA...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEANING FLOOR THROGHOUT THE PREMISES,SPECIALLY UNDER AND AROUND GREASE TRAP AND UNDER THE DISH MACHINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.BLACK MOLD AND SLIME ON WALL UNDER THE DISH MACHINE.REMOVE AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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. Shielding to protect against broken glass falling into food shall be prov...