Cafe Colao

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

CABINET UNDER THE EXPOSED HAND SINK IN PREP AREA WITH POROUS MATERIAL. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND THE WASHBOWL INSIDE THE ONLY WASHROOM IN POOR REPAIR. WHEN HOT/COLD WATER IS TURNED ON WATER DRIPPING NO WATER FLOW,NOT ABLE TO WASH HANDS.INSTRUCTED TO PROVIDE HOT/COLD WATER AT SAID SINK.INSTRUCTED TO USE EXPOSED HAND SINK IN BAKERY PREP ARE...

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

CABINET UNDER THE EXPOSED HAND SINK IN PREP AREA WITH POROUS MATERIAL. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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

OPENING BETWEEN WALL AND EXPOSED HAND SINK, INSTRUCTED TO SEAL,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. LIQUID APLATTERED ON WALLS UNDER THE EXPOSED HAND SINK AT KITCHEN,NEED TO CLEAN AND MAINTAIN

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

LIGHT SHIELD IN THE KITCHEN AND UNDER THE HOOD ARE EXTREMELY DIRTY WITH GRIMES AND GREASE,ALSO END CAPS IS MISSING.INSTRUCTED TO CLEAN SAID SHIELD AND PROVIDE END CAPS.

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

ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP, INTERIOR OF REACH IN COOLERS IN NEED OF CLEANINIG 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 THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER IN PREP AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

HOOD VENTILATION ABOVE SANDWICH STATION IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

ALL UNNECESSARY CLUTTER IN BASEMENT AND GARAGE MUST BE REMOVE AND OR ORGANIZED. CORRECT AND MAINTAIN AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

NO ONE ON SITE WITH FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGER HOW TO OBTAIN CERTIFICATES.

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

OBSERVED FOOD HANDLER MAKING COFFEE DRINKS WITHOUT WASHING HER BARE HANDS AND HANDLING FOOD SANDWICHES. INSTRUCTED MANAGER TO WASH HANDS PRIOR TO PUTTING ON GLOVES TO HANDLE READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010(A)

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND 3 HANDSINKS IN POOR REPAIR. REAR SINK STOPPER IS STUCK IN DRAIN FRONT AND MIDDLE SINK NO HOT WATER PRESSURE. INSTRUCTED MANAGER TO CORRECT ALL SINKS AND MAINTAIN. PLUMBER ARRIVED ON SITE. FOUND FRONT HANDSINK WITH NO SOAP OR PAPER TOWELS TO...

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

ICE MACHINE WITH SLIMY DARK COLORED BUILD UP AT INTERIOR OF ICE MACHINE. INSTRUCTED MANAGER TO EMPTY, CLEAN AND SANITIZE MACHINE. MAINTAIN CLEAN AT ALL TIMES. SERIOUS VIOLATION 7-38-005(A)

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

ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP, INTERIOR OF REACH IN COOLERS IN NEED OF CLEANINIG 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 THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER IN PREP AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

HOOD VENTILATION ABOVE SANDWICH STATION IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

ALL UNNECESSARY CLUTTER IN BASEMENT AND GARAGE MUST BE REMOVE AND OR ORGANIZED. CORRECT AND MAINTAIN AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

NO ONE ON SITE WITH FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGER HOW TO OBTAIN CERTIFICATES.

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

REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING FOR STORAGE INSIDE WALK-IN COOLER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETER IN FRONT DISPLAY COOLER.

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

REMOVE SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE UNUSED EQUIPMENT/UNNECESSARY ARTICLES AND ORGANIZE BASEMENT.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

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

REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN WALK-IN COOLER.

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

PROVIDE LIGHT SHIELDS IN FRONT AND REAR PREP AREAS.

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

Interior of ice machine and walk-in cooler fan covers not cleaned. Instructed to detail clean and sanitize daily.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

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

Ventilation covers, ceiling fan blades and ceiling in middle prep area not cleaned. Instructed to detail clean and remove grease build-up.

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

Unnecessary articles stored in basement and rear storage room. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.

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

Interior of ice machine and walk-in cooler fan covers not cleaned. Instructed to detail clean and sanitize daily.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

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

Ventilation covers, ceiling fan blades and ceiling in middle prep area not cleaned. Instructed to detail clean and remove grease build-up.

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

Unnecessary articles stored in basement and rear storage room. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.

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

WASTE WATER BACK UP AT THE 3 COMPARTMENT SINK, NOT CORRECTED.

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

We continue to observe waste water coming up through the grease box on to the prep floor,pipes are leaking under the 3 compartment sink,and water is backing up into the sink.This needs to be repaired.

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

Ice machine has black slimy substance inside of unit this is were the ice is being made.

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

SEWAGE AND WASTE WATER BACK UP COMMING OUT OF THE FLOOR DRAIN IN KITCHEN PREP AREA LOCATED IN REAR AREA.

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

ICE MACHINE HAS BLACK SLIMY SUBSTANCE INSIDE OF UNIT THIS IS WERE THE ICE IS BEING MADE

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

OBSERVED LIVE FLYS THUR OUT THE PREMISES IN KITCHEN AND FRONT DINNING AREA.FRONT DOOR NOT RODENT OR INSECT PROOFED.PEST CONTROL COMPANY NEEDS TO HAVE MAP OF LOCATION OF CHEMICAL BEING PUT DOWN. FOUND SOME MICE DROPPING ON BACKING RACK

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

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 6-20-11 REPORT 608230 36#LIGHTING IN PREP AREA TOO DIM,INSTRUCTED ADD MORE LIGHT,OR INCREASE WATTS 41# MUST REMOVE ALL CLUTTER AND UNUSED ITEM FROM PREMISES,FIRST FLOOR AND BEASEMENT AREA, CLEAN AND BETTER...

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

FOUND OPEN HOLE BEHIND THE 3 COMPARTMENT SINK. NEEDS ALL HOLES THUR OUT THE PREMISES.

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

MOP SINK IS NOT CONECTED AND NEEDS TO ADD A BACK FLOW PREVENTER. THEY CAN NOT RECIVE WATER. NEEDS TO BE FIX OR REPLACE. THE CANOPY HOOD IN FRONT AND REAR KITCHEN AREA NEEDS DEATIL CLEANING HAS ENCREST GREASE.

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

EMPLOYEES IN PREP AND KITCHEN AREA UPON INSPECTION NO ONE IS WEARING HAIR RESTRAINTS, DURING THE TIME OF INSPECTION.

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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT FIRST FLOOR AND BASEMENT AREAS

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. WALL VARIOUS AREAS THROUGHOUT PREMISES NEEDS REPAINT, WITH A LITE COLOR PAINT TO BRIGHTEN PREP AREA

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. LIGHTING IN PREP AREA TOO DIM, INSTRUCTED AT ADD MORE LIGHT, OR INCREA...

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. MUST REMOVE ALL CLUTTER AND UNUSED ITEMS FROM PRE...

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. Use dustless cleaning methods. WALL AT 3-COMPARTMENT SINK IN OF SCRAPING AND PAINTING PEELING PAINT. MUST CORRECT AND MAINTAIN.

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...