Argo Tea Cafe

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

FLOORS NOT CLEAN OF DEBRIS UNDER THE 3- COMPARTMENT SINK.MUST CLEAN/MAINTAIN.

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

MUST CLEAN AND SANITIZE THE 2-SLIDING COOLER DOOR TRACKS TO REMOVE FOOD DEBRI AND CRUMBS. MUST CLEAN AND SANITIZE THE CUP HOLDERS LOCATED UNDER THE TEA DISPENSING AREA.

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

MUST REMOVE FOOD DEBRI AND CRUMBS FROM UNDER THE 3-COMO SINK AREA AND THE DISH MACHINE.

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

MUST INCREASE THE HOT AND COLD WATER PRESSURE AT THE 3-COMP SINK.

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

CLEAN INTERIOR BOTTOM OF PREP COOLERS.

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

CLEAN FLOOR UNDER AROUND EQUIPMENT IN PREP AREA. REMOVE WATER FROM FLOOR KEEP DRY AT ALL TIMES.

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

MUST CLEAN STORAGE COOLERS AND FREEZERS IN THE BASEMENT TO REMOVE SPILLS.

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

FLOORS IN THE BASEMENT STORAGE AREA NEEDS CLEANING TO REMOVE SPILLS.

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

ICE BUILD-UP ON THE CONDENSER OF AN UPRIGHT FREEZER (THE LAST ONE TO THE LEFT), MUST MAINTAIN.

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

FLOORS AROUND THE GREASE TRAP (UNDER THE 3-COMP SINK), NEED DETAILED CLEANING, DUE TO DEBRIS OR DIRT BUILD-UP.

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. OBSERVED FOOD DEBRIS ON SHLEVES AT PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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

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. BASEMENT STORAGE ROOM CLUTTERED. MUST ELEVATE ALL...

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. MUST SEAL AROUND 1-COMP SINK & AT SPLASH GUARD OF HANDSINK, TO RPEVENT PREP TABLE FROM DIS-REPAIR.

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. MUST ELEVATE STOCK OR BAGS OF DIRTY LINEN OFF THE FLOORS, FOR EASY ACCESS TO CLEANING/PEST MONITORING.