Azucar

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

THE EXPOSED HAND SINK IN THE REAR PREPARATION AREA WAS NOT FUNCTIONING AT TIME OF INSPECTION: THE EXPOSED HAND SINK WAS COVERED WITH A TARP AND THERE WAS NO RUNNING WATER CONNECTED TO THE SINK AT TIME OF INPSECTION. MANAGER WAS GIVEN 48 HOURS TO REPA...

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

OBSERVED FOOD DEBRIS BUILDUP ON THE EXTERIOR SURFACE OF THE TOTES WHERE DRY FOODS ARE STORED AND THE SIDES OF THE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

MUST PROVIDE END CAPS FOR THE LIGHT SHIELDS ABOVE THE REAR PREPARATION AREA TO PROPERLY PROTECT LIGHT FIXTURES AT ALL TIMES.

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

INSTRUCTED TO REPLACE THE GASKET ON THE FAUCET HEAD OF THE 3-COMPARTMENT SINK AND MAINTAIN.

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

INSTRUCTED TO DETAIL CLEAN THE INTERIOR SURFACES AND FOOD STORAGE RACKS IN BOTH 2-DOOR REACH-IN REFRIGERATORS AND THE WALK-IN COOLER.

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

INSTRUCTED TO DETAIL CLEAN THE EXTERIOR MOP SINK AND THE SURROUNDING WALLS TO REMOVE SPLATTER AND BUILDUP.

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

INSTRUCTED TO REMOVE COB WEBS AND DUST FROM THE LIGHT SHIELD NEAR THE REAR EXIT DOOR, DETAIL CLEAN AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED ONE BULK CONTANINER (SUGAR) NOT LABELED. MUST LABEL ALL BULK CONTAINERS.

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

OBSERVED ICE BUILD UP INSIDE 3-DOOR FRONT PREP REACH IN COOLER ON COMPRESSOR. MUST REMOVE/MELT ICE BLOCK BUILD UP.

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

OBSERVED ACCUMULATED FOOD BUILD UP INSIDE FRONT PREP AREA REACH IN COOERS DOOR RUBBER GASKETS AND FOOD BUILD UP ON SLICER. MUST CLEAN AND MAINTAIN EQUIPMENT.

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

OBSERVED FOOD BUILD UP INSIDE FLOOR DRAIN UNDER 3-COMPARTMENT SINK. MUST CLEAN FLOOR DRAIN AND MAINTAIN.

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

MUST DETAIL CLEAN AND SANITIZE ALL PLASTIC COVERS UTILIZED TO COVER PASTRY CARTS. FOUND ABOVE STATED WITH FOOD SPILLS, DUST AND FROSTING. MUST CLEAN ALL COVERS IN THE REAR AND IN THE FRONT CUSTOMER AREA. IN THE BAKERY PREP AREA MUST CLEAN ALL TABLE ...

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

MUST DETIAL CLEAN FLOOR IN THE REAR AREA ACROSS AND UNDER FROM THE STOVE AND THE TWO LARGE MIXERS TO REMOVE STICKY RESIDUE AND DUST.

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

REMOVE ICE ACCUMULATION INSIDE THE GELATIN COOLER AND MAINTAIN.

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

CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE PREMISES AND MAINTAIN.MUST CLEAN IN DETAIL THE VENT INSIDE THE WASHROOM (WITH DUST BUILD-UP) AND MAINTAIN. ALSO,SECTION OF CEILING ABOVE THE CAKES 2 DOOR COOLER MUST REPAIR TO SMOOTH,EASIL...

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

REPLACE BURNT-OUT LIGHT BULBS IN BAKING PREP AREAS AND PROVIDE MISSING END CAPS ON LIGHT SHIELDS AND MAINTAIN.

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

REPAIR WATER LEAK AT BASE OF FAUCET AT 3 COMPARTMENT SINK AND MAINTAIN.

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

MUST CLEAN EXTERIOR SURFACES OF COOLERS AND FREEZERS REAR KITCHEN AREA,

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

MUST CLEAN FLOORS, THRU-OUT PRODUCTION AREA, REMOVE STANDING WATER, AND CLEAN BASEMENT, AND STORAGE ROOMS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

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

MUST CLEAN WALLS IN REAR KITCHEN PREP AREA, BY THREE COMPARTMENT SINK,

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

USING GARBAGE BAGS FOR FOOD STORAGE, MUST INVEST IN FOOD GRADE BAGS OR FOOD STORAGE CONTAINERS FOR FOOD STORAGE, MUST REPAIR PROOF FROM LEAKING WATER, INSTRUCTED TO SEAL, TO BETTER MAINTAIN,

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

MUST CLEAN FLOORS, THRU-OUT PRODUCTION AREA, REMOVE STANDING WATER, AND CLEAN BASEMENT, AND STORAGE ROOMS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

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

MUST PROVIDE MORE LIGHT REAR STORAGE AREA, AREA TOO DARK,

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST STORE EMPLOYEES PERSONAL ITEMS ONE DESIGNATED AREA, NICE AND NEATLY,

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

MUST PROVIDE EXPOSED HAND SINK IN FRONT PREP/SERVICE AREA, REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK, AND PROVIDE A DIPPER WELL FOR HAND PACK ICE CREAM FRONT SERVICE/PREP AREA,

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

EXCESSIVE CLUTTER BASEMENT AREA, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED 6 INCHES OFF FLOORS, AWAY FROM WALLS

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

MUST CLEAN IN DETAIL AND SANITIZE THE FOLLOWING: INSIDE THE PROOFER, ONE BURNER STOVE, THE BOTTOM SHELVE OF THE PREP TABLE,INSIDE THE CABINET UNDER THE FRONT COUNTER, ALL THE GARBAGE CONTAINERS AND MAINTAIN.

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

MUST CLEAN THE FLOOR INSIDE THE FURNACE ROOM AND MAINTAIN.

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

MUST CLEAN IN DETAIL THE VENT INSIDE THE WASHROOM (WITH DUST BUILD-UP) AND MAINTAIN.

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

BURNED OUT LIGHT BULBS IN THE RETAIL SECTION(FRONT AREA AND CAKE PREP AREA )INSTRUCTED TO REPLACE.

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

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...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN-SANITZE; COOLERS, FREEZERS, LARGE MIXERS, SHELVING UNITS, CABINETS, EXTERIOR OF DRIED FOOD STORAGE CONTAINERS, SLICER, MICRIWAVE OVEN, HOL...

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. EXCESSIVE DEBRIS; MUST CLEAN FLOORS, THRU-OUT PRODUCTION AREA, BASEMENT, AND STORAGE ROOMS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG ...

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. MUST CLEAN WALLS BEHIND BURNERS AT PRODUCTION PREP AREA AND VENT COVERS THRU-OUT PRODUCTION PREP AREA AND WASHROOMS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER FOR COOLERS.

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

EXCESSIVE CLUTTER AT REAR STORAGE AREAS AND BASEMENT, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST HAVE HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.REAR D...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.VENTILATION FAN NOT READY STILL WAITING FOR A PART. MUST BE RUNNING WHEN WE RETURN. NEED BACKFLOW PREVENTOR ON COFFEE MACHINE WHERE WATER COMES ...