critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities...
minor Sanitation
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. PROVIDE RACKS/SHELVES FOR DRY STORAGE AREA IN BASEMENT AND INSIDE WALK-IN COOLER AND WALK-IN FREEZER. OBSERVED FELT M...
minor Food Temperature
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR OF MICROWAVE, DOUGH DIVIDER, INSIDE HOT HOLDING UNIT TO REMOVE FOOD DEBRIS.
minor Sanitation
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. CLEAN FLOORS ALONG WALL BASE IN BASEMENT, REMOVE EXCESS FOAM FROM FLOOR BETWEEN WALK-IN UNITS. KEEP FLOORS DRY AROUND
minor Sanitation
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. INSTRUCTED TO FINISH PAINTING, SEALING DRY WALL IN BASEMENT STORAGE AREA, PROVIDE CEILING PANELS FOR MISSING SECTIONS AT REAR PREP AREA, AND BASEMENT STORAGE AREA TO MAKE SMOOTH AN...
minor Employee Hygiene
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR LEAKS AT FACUET CONNECTION AT THREE COMPARTMENT SINK AND HOSE CONNECTED TO UTILTIY SINK AT ECOLAB DISPENSER. PROVIDE WORKING VENTILATION AT FRONT PREP AREA. REMOVE PLUMBERS PUTTY FROM AROUND DRAINS AT EXPOSED HAND WASH SINK, ONE COMPARTMENT SI...
minor Other
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.