Bread Basket

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEES HEALTH POLICY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 - NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES AND KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED -

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INSTRUCTED TO INSTALL HANDSINK IN FRONT SERVICE/PREP/COOKING AREA WITH HOT AND COLD RUNNING WATER EQUIPPED WITH HAND SOAP AND HAND DRYING DEVICE OR PAPER TOWEL. PRIORITY FOUNDATION VIOLATION 7-38-030 NO CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION

INSTRUCTED TO LABEL AND DATE TCS READY TO EAT FOOD (HELD OVER 24 HOURS). DATE MUST HAVE THE EXPIRY DATE (6 DAYS FROM PREP DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

INSTRUCTED TO PROVIDE CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT IN MENU. PRIORITY FOUNDATION. 7-28-005. NO CITATION ISSUED

THERMOMETERS PROVIDED & ACCURATE

INSTRUCTED TO PROVIDE AND MAINTAIN OPERATING VISIBLE AND ACCURATE THERMOMETER INSIDE ALL COOLERS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO LABEL ALL BULK STORAGE CONTAINERS IN PREP AREAS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

INSTRUCTED TO CLEAN, REPAINT STORAGE SHELF WITH RUST BUILD UP NEXT TO DISH MACHINE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

INSTRUCTED TO DEFROST AND CLEAN REACH IN FREEZER WITH HEAVY ICE BUILDUP IN REAR PREP AREA.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN SIDES OF ALL COOKING EQUIPMENT WITH EXCESSIVE GREASE, INTERIOR AND EXTERIOR SURFACES OF TWO COMPARTMENT SINK, AND STORAGE RACKS WITH DUST AND GREASE ACCUMULATION OF REAR PREP/ DISHWASHING AREA.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

INSTRUCTED TO PROVIDE BACKFLOW PREVENTER DEVICE ON ICE MACHINE AND COFFEE MACHINE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS ALONG THE WALLS BEHIND THE ICE MACHINE, UNDER AND AROUND COOKING EQUIPMENT IN PREP COOKING AREA WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER ABOVE REAR PREP AREA...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO REPLACE INOPERABLE LIGHT BULB ABOVE PREP COOKING AREA TO PROVIDE ADDITIONAL LIGHTING.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING CERTIFICATIONS FOR ALL FOOD EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

* Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must ...

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

ALL POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER NEED NAME OF THE PRODUCT. NOTED ALL CONTAINERS WITH A DATE BUT NO NAME.

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

MUST DEFROST THE REACH IN FREEZER WITH HEAVY ICE BUILD-UP AND MAINTAIN. MUST REMOVE THE ALUMINUM FOIL BEING USED AS A SHELVE LINER ON THE BOTTOM SHELVE OF THE HOT HOLDING UNIT.

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

MUST CLEAN AND SANITIZE THE FOLLOWING: INSIDE THE BOTTOM SHELVE OF THE SMALL REACH IN FREEZER, INSIDE BOTTOM COMPARTMENT OF THE DEEP FRYER WITH GREASE BUILD-UP, MOP SINK,UPPER COMPARTMENT INTERIOR PANEL OF THE ICE MACHINE AND MAINTAIN.

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

CLEAN FLOOR THRU-OUT THE 2ND FLOOR STORAGE AREA AND MAINTAIN.

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

MUST SEAL THE GAP BETWEEN THE WALLS AND BASEBOARD IN THE PREP AREA AND MAINTAIN.

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

MUST CLEAN IN DETAIL AND MAINTAIN THE FLOOR BEHIND THE COOKING EQUIPMENT,DEEP FRYERS, GRILL,STOVE WITH FOOD DEBRIS,AND GREASE ON THE FLOOR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

2 DOOR PREP COOLER IN THE COOK LINE AT IMPROPER TEMPERATURE. TEMPERATURE RANGING FROM 45.0F AND 52.0F.TAGGED THE COOLER "HELD FOR INSPECTION". INSTRUCTED NOT TO USE THE COOLER UNTIL IT REACHES THE TEMP OF 40.F OR BELOW. CRITICAL VIOLATION 7-38-005(A...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND X3 CONTAINERS WITH RAW BREAST CHICKEN INSIDE THE 2 DOOR PREP COOLER IN THE COOK LINE WITH IMPROPER TEMPERATURE RANGING FROM 47.5F, 45.5F AND 44.8F, TOTAL 5 LBS. INSTRUCTED MANAGER THAT ALL COLD FOODS INSIDE THE COOLER MUST HAVE TEMPERATURE OF ...

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

DEFROST THE CHEST FREEZER IN THE 2ND FLOOR STORAGE AREA (WITH HEAVY ICE BUILD-UP)AND MAINTAIN.

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

MUST CLEAN IN DETAIL THE BOTTOM SHELVE OF THE ONE DOOR REACH IN FREEZER IN THE REAR PREP/DISH WASHING AREA AND THE ONE DOOR REACH IN COOLER IN THE COOK LINE AND MAINTAIN.

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

MUST CLEAN IN DETAIL AND MAINTAIN THE FLOOR BEHIND THE COOKING EQUIPMENT,DEEP FRYERS, GRILL,STOVE WITH FOOD DEBRIS,AND GREASE ON THE FLOOR. ALL BUCKET WITH FOODS INSIDE THE WALK IN COOLERS MUST BE ELEVATED 6"OFF THE FLOOR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WASH CLOTH FOR WIPING THE PREP TABLE, CUTTING BOARD ETC. MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

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

Observed deserts in display case without proper labels. Instructed must label all prepackaged foods with source, list of ingredients and dates.

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

Found grease build up inside oven on cooking line. Instructed to clean and maintain.

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

Observed 1 light out in kitchen area. Instructed to repair and maintain adequate lighting throughout.

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

BULK FLOUR CONTAINER MUST BE LABELED.

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

MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN WALK-IN COOLERS. BROKEN DOOR HANDLES ON ALL FRONT PREP COOLERS. MUST REPLACE.

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

FOOD ENCRUSTED TABLE TOP CAN OPENER AND WALL MOUNTED FRY SLICER. MUST CLEAN AFTER EACH USE.

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

FLOOR COVING/BASEBOARDS WITH OPEN SEAL/CREVICE UNDER THE TWO COMPARTMENT SINK AND STAIRWELL TO DRY FOOD STORAGE. MUST REPAIR/RE-SEAL.

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

MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS IN THE 2ND FLOOR DRY FOOD STORAGE AREA.

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

LEAK ON THE NOZZLE OF THE THREE COMPARTMENT SINK. MUST REPAIR.