critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 4 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 49F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN, BEEF,HAMBURGERS AND PASTAS. UNIT TAGGED HELD FOR INSPECTION. MUST...
critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE 4 DOOR PREP COOLER. OBSERVED CHICKEN AT 44.4F-46.6, PASTAS AT 45.7F,HAMBURGERS AT 47F-48F.ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CRITICAL VI...
critical Pest Activity
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED LIVE FRUIT FLIES IN THE PREP AREAS AND DISHWASHING 3 COMPARTMENT SINK AREAS. APPROXIMATELY 25 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND CEILING TILES, AND EQUIPMENT IN THE PREP AREAS AND DISHWASHING AREAS.INSTRUCTED TO DETAIL...
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED.
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY AREA SMOOTH AND EASILY CLEANABLE FROM TOP TO BOTTOM.REMOVE DUSTS ACCUMULATIONS FROM KITCHEN CEILING VENTILATION COVERS AND MAINTAIN.
minor Facility Condition
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE BURNT OUT LIGHT BULB ABOVE THE DISHMACHINE AND PROVIDE MISSING LIGHT SHIELD ON LIGHTB BULB INSIDE THE BASEMENT WALK-IN-COOLER AND MAINTAIN.
minor Pest Activity
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
DETAIL CLEAN AND ORGANIZE BASEMENT STORAGE AREAS,EMPLOYEE LOCKER AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ARTICLES MUST BE PROPERLY STORED AT LEAST 6? OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
minor Sanitation
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
WIPING CLOTHS MUST BE STORED IN SANITIZING SOLUTION AND MAINTAIN.