Baba'S Famous Steak & Lemonade

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

NOTED PREVIOUS MINOR VIOLATION FROM REPORT #1583509 DATE 10-27-15 STILL NOT CORRECTED:(45)MUST PROVIDE FOOD HANDLERS CERTIFICATES OR PROOF OF ENROLLEMENT,UPON NEXT INSPECTION. INSTRUCTED MANAGER TO COPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS. SERIO...

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

NOTED THE INTERIOR OF COOLERS AND FREEZER DIRTY AND FREEZERS WITH ICE BUILD UP. MUST CLEAN,DEFROST AND MAINTAIN. ALSO MUST CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT TO REMOVE GREASE.

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

FLOORS THROUGH OUT PREMISES NEEDS DETAIL CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS,GREASE AND DEBRIS.

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

NOTED DAMAGED CEILING TILE, MISSING LIGHT SHIELDS AND DIRTY WALLS THROUGH OUT PREMISES. MUST CLEAN WALLS,REPLACE MISSING AND DAMAGED CEILING TILES AND LIGHT SHEILDS. ALSO MUST CLEAN FILTER AND HOOD ABOVE COOKING EQUIPMENT AND VENT COVER TO REMOVE DUS...

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

NOTED MISSING BACK FLOW DEVICE ON THE MOP SINK IN THE REAR. MUST PROVIDE AND MAINTAIN. ALSO NOTED A LEAK UNDERNEATH THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTATIN.

FOOD HANDLER REQUIREMENTS MET

SEE VIOLATION #29

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

MUST CLEAN INTERIOR PANEL OF THE ICE MACHINE IN REAR OF PREMISES AND CLEAN BOTTOM COMPARTMENT OF DEEP FRYERS,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

CLEAN LIGHT SHIELD COVERS IN THE DISHWASHING AREA OF DUST BUILD-UP AND REPLACE STAINED CEILING TILES IN THE PREEP AREA

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE FOOD HANDLERS CERTIFICATES OR PROOF OF ENROLLEMENT,UPON NEXT INSPECTION

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

REMOVE GREASY BOXES FROM FLOOR UNDERNEATH COOKING EQUIPMENT. CLEAN AND SANITIZE ALL FLOOR DRAINS THROUGHOUT.

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

WALLS THROUGHOUT ENTIRE BUSINESS NEED CLEANING AND/OR PAINTING(SPILLS, DIRT,STAINS). SEAL OR ENCLOSE LARGE OPENING IN WALL INSIDE WASHROOM(CLEAN DEBRIS FROM INSIDE ALSO). CLEAN ALL DIRT AND DEBRIS FROM ALL LIGHT SHIELDS THROUGHOUT.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

ICE NOT PROTECTED DURING STORAGE. BLACK AND RED -COLORED SUBSTANCE OBSERVED INSIDE ICE MACHINE ON INTERIOR PANEL AND DRIPPING INTO ICE. INTERIOR AND EXTERIOR OF ICE MACHINE NEEDS CLEANING, CONTACT COMPANY THAT SERVICES THE MACHINE AND HAVE THE INTER...

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

20-30 MICE DROPPINGS OBSERVED ON PREMISES IN THE FOLLOWING AREAS: 5 INSIDE WALL ACCESS PANEL IN WASHROOM, 8-10 ON FLOOR OUTSIDE OF WASHROOM DOOR UNDERNEATH LADDER, 10-15 ON FLOOR AND UTILITY SHELF INSIDE WASHROOM. MUST CLEAN AND SANITIZE ALL AFFECTED...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 9-30-13 ON REPORT# 1296715 NOT CORRECTED: -32- SPLASH GAURD NOT INSTALLED BETWEEN 3 COMPARTMENT SINK AND UTILITY SINK.-33- EXTERIORS OF FREEZERS, INTERIORS AND EXTERIORS OF DEEP FRYERS NOT CLEAN.-34- FLOO...

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

REMOVE BOXES AND ALUMINUM FOIL FROM ALL SHELVES THROUGHOUT AND PAINT SURFACES IF RUSTY.

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

CLEAN THE FOLLOWING: SHELF WHERE HOT WATER TANK SITS ABOVE 3 COMPARTMENT SINK AND MOP SINK IN REAR DISHWASHING AREA, ALL SHELVES IN STORAGE AREA WHERE PAPER GOODS AND ICE MACHINE IS LOCATED, BASE OF FAUCET IN REAR DISHWASHING AREA.

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

REMOVE GREASY BOXES FROM FLOOR UNDERNEATH COOKING EQUIPMENT. CLEAN AND SANITIZE ALL FLOOR DRAINS THROUGHOUT.

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

WALLS THROUGHOUT ENTIRE BUSINESS NEED CLEANING AND/OR PAINTING(SPILLS, DIRT,STAINS). FOOD AND DEBRIS OBSERVED BETWEEN WALL AND LOOSE WALL COVE UNDERNEATH EAST WINDOW IN FOOD PREP AREA. MUST REMOVE ALL DEBRIS & FOOD, CLEAN AREA(S) AND RE-SEAL COVE TO...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP NOT STORED PROPERLY INSIDE ICE MACHINE. MUST EITHER STORE IT IN THE ICE WITH HANDLE UP OR STORE IT IN A CLEAN CONTAINER WITH SANITIZING SOLUTION.

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

INSTALL SPLASH GUARD BETWEEN 3-COMPARTMENT SINK AND UTILITY SINK.

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

CLEAN AND SANITIZE ALL COOKING EQUIPMENT, VENTILATION HOOD, PREP TABLES, CCOLERS,FREEZERS,SINKS.

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

CLEAN AND SANITIZE FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

REPLACE ALL MISSING AND STAINED CEILING TILES IN ALL AREAS. REMOVE DUST BUILDUP ON CEILING VENTS AND CEILING TILES.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

OBSERVED WASTE WATER WITH FOUL ODOR BACKING UP ONTO FLOOR IN FRONT PREP AREA WHEN FRONT EXPOSED SINK IS IN USE. INSTRUCTED MANAGER TO CALL PLUMBER TO REPAIR DRAIN LINES, AND USE REAR EXPOSED SINK FOR HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED THREE HEADS OF LETTUCE STORED INSIDE REAR EXPOSED SINK. INSTRUCTED MANAGER TO REMOVE. EXPOSED HAND SINK IS FOR HAND WASHING ONLY. OBSERVED RED/BLACK SLIMY SUBSTANCE ON INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE. INSTRUCTED MANAGER T...

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

LABEL ALL BULK CONTAINERS. COVER ALL OPEN BREADING, SUGAR, ETC TO PROTECT FROM DUST, DIRT, FLIES, AND CONTAMINATION.

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

INVERT ALL CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, FLIES, AND CONTAMINATION.

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

INSTALL SPLASH GUARD BETWEEN 3-COMPARTMENT SINK AND UTILITY SINK.

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

CLEAN AND SANITIZE ALL COOKING EQUIPMENT, VENTILATION HOOD, PREP TABLES, CCOLERS, FREEZERS, SINKS.

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

CLEAN AND SANITIZE FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

REPLACE ALL MISSING AND STAINED CEILING TILES IN ALL AREAS. REMOVE DUST BUILDUP ON CEILING VENTS AND CEILING TILES.

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

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE ICE SCOOP HANDLE OR IN SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT. STORE WASH CLOTHS IN SANITIZING SOLUTION.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED FOOD HANDLER WASHING FOOD PANS,AND UTENSILS WITHOUT WASHING,RINSING AND SANITIZING.SINK NOT SET UP.DISCUSSED WITH OWNER SINK MUST BE SET UP NOW DURING INSPECTION.CDI CRITICAL CITATION ISSUED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,HAMBURGERS,PHILLY STEAK SANDWICHES,IT BEEF.SERIOUS CITATION ISSUED.

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

SEVERAL MISSING CEILING TILES IN REAR PREP.MUST INSTALL.ALSO DUSTY CEILING AND LIGHT SHIELDS.MUST CLEAN.

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

LIGHTS NOT SHIELDED ON LIGHTS IN REAR OVER ICE CREAM FREEZER AND 3- COMP SINK REAR PREP..MUST INSTALL

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THERMOMETERS FOR TAKING/MONITORING FOOD TEMPERATURES.MUST PROVIDE

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED FOOD HANDLER USING POOR HYGIENIC PRACTICE...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.CITATION ISSUED.

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. REPLACE SOILED DAMAGE CEILING TILES ON PREMISES AND SEAL HOLE IN WASHROOM.

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.CONTINUE TO CLEAN FLOORS UNDER AND AROUND EQUIPMENT REMOVE STANDING WATER IN RESTROOM

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. CONTINUE TO REPLACE WATER DAMAGED CEILING TILES THRU-OUT AND FIX HOLE IN WALL RESTROOM

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CONTINUE TO CLEAN LIGHT SHIELDS AND REPLACE MISSING LIGHT SHIELDS

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.CONTINUE TO REMOVE CLUTTER FROM REAR

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

REMOVE ALL CARDBOARD FROM STORAGE SHELFS

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

CLEAN EXTERIOR OF FRYERS, GRILL,HOOD FILTERS,INTERIOR OF MICROWAVE, AND CLEAN AND SANITIZE SYRUP PUMPS.

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

CLEAN FLOORS UNDER AND AROUND EQUIPMENT.

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

REPAIR HOLE IN WALL IN RESTROOM REPLACE ALL WATER DAMAGED CEILING TILES.

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

CLEAN ALL LIGHT SHIELDS.

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

CLEAN REAR STORAGE AND RESTROOM REMOVE ALL ITEMS NOT BEING USED.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.OBSERVED THE HAND SINK NOT ...

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.REMOVE ALL CARDBOARD FROM TABLE STORAGE SHELVES.

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.

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 UNDER AND AROUND ALL EQUIPMENT.

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.REPAIR HOLE IN RESTROOM WALL, AND REPLACE WATER DAMAGED CEILING TILES.

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...

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.CLEAN REAR STORAGE AND RESTROOM REMOVE ALL ITEMS NOT ...

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.OBSERVED CARDBOARD ON TABLE STORAGE SHELF IN STRUCTED TO REMOVE ALL CARDBOARD.

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 THE FOLLOWING NOT CLEAN EXTERIOR OF FRYERS, HOOD INTERIOR OF THE FREEZER AND MICROWAVE,SYRUP NOZZELS. INSTRUCTE...

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.OBSERVED FLOORS UNDER AND AROUND EQUIPMENT NOT CLEAN INSTRUCTED TO CLEAN.

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.REPAIR HOLE IN RESTROOM WALL.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.INSTRUCTED TO CLEAN ALL LIGHT SHIELDS AND INSTALL MISSING SHIELDS.

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.OBSERVED CLUTTER IN THE REAR STORAGE AND RESTROOM INS...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND ONE REFRIGERATION UNIT AT 55F. INSTRUCTED THAT UNIT MUST BE ABLE TO MAINTAIN FOOD AT 40F AND BELOW....

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM APRIL 2009 WERE NOT CORRECTED. (#32,33,34,35,41) MUST...

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 CLEAN INTERIORS OF ALL REFRIGERATION UNITS AND FREEZERS. MUST CLEAN INTERIOR OF ICE MACHINE IN REAR STORAGE ROO...

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. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN EXTERIOR SURFACE OF GRILL, FRYER...

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 UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND MAINTAIN. OPEN SITE FLOOR DRAIN UNDER THREE COMP SINK HAS LIME AND MOLD ...

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 WALL AROUND AND BEHIND ALL KITCHEN EQUIPMENT. CEILING TILES DAMAGED IN VARIOUS AREAS NEED REPLACING.

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. INTERNAL THERMOMETERS NEEDED FOR ALL REFRIGERATION UN...

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. Cleaning equipment shall be properly stored away fro...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO PROVIDE AND USE CLEAN WIPING CLOTHS FOR SANITIZING PREP TABLES AND SURFACES THROUGH OUT THE DAY. TOWELS OBSERVED WERE NOT CLEAN OR WET. INSTRUCTED ON PROPER SET UP OF SANITIZING SOLUTION WATER.