Cafe 455

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

MUST PROVIDE 2 ADDITIONAL SINK STOPPERS FOR THE 3 COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE OF THE TROPICANA JUICE COOLER.

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

ANY PRE-MADE/PRE-PACKAGED FOOD FOR SELF-SERVICE (TO-GO CONTAINERS)MUST BE DATED (SELL-BY OR MADE-ON). All food not stored in the original container shall be stored in properly labeled containers.

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

MISSING STOPPERS AT 3-COMP SINK-MUST RPOVIDE. A LINER MUST BE PROVIDED WHEN STORING DISPOSABLE LIDS/CUPS ON THE COUNTERS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repa...

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

ALL STOCK/SUPPLIES IN DRY STORAGE ROOM MUST BE ELEVATED OFF THE FLOOR; FLOOR & DRAINS UNDER SINKS NEED CLEANING-MUST MAINTAIN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

ALL FOODHANDLERS WORKING AROUND OPEN FOOD MUST HAVE ADEQUATE HAIR RESTRAINTS. All employees shall be required to use effective hair restraints to confine hair.

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...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. MU...

* 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. MUST PROVIDE PROOF OF SANITATION CERTIFICATE.

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. ALL EQUIPMENT MUST BE ONSITE AND AVAILABLE FOR TESTING.

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. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. FINISHED SURFACE.