Burger King #5495

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

MUST CLEAN THE HOOD,FILTERS, ALL THE DEEP FRYERS AND FRYER CABINET BELOW HAS GREASE BUILDUP ON THEM. ALSO CLEAN DRINK DISPENSER NOZZLES. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN WALKIN FREEZER,REAR STORAGE AREA AND UNDER THE DEEP FRYERS ALL ARE IN NEED OF CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND EQUIPMENT. MUST CLEAN AND MAINTAIN.

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

THE CEILING VENTS IN THE MENS AND WOMENS TOILET ROOMS NEED CLEANING THEY ARE DUSTY.

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

DRINK DISPENSOR NOZZLES IN NEED OF CLEANING TO REMOVE BUILD UP, REAR STORAGE SHELVES IN NEED OF CLEANING TO REMOVE FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN REAR STORAGE AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND EQUIPMENT. MUST CLEAN AND MAINTAIN.

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

LEAK AT 3 COMPARTMENT SINK P-TRAP IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. CLEAN RUBBER GASKETS ON REACH IN COOLERS, C...

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. CLEAN ALL THE VENTS THROUGH OUT PREMISES HAS DUST AND DIRT BUILDUP.

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: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...