Cafe on Oak

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

SNEEZE GUARD AT BREAKFAST BUFFET TOO SHORT TO COVER ALL OPEN FOOD ITEMS, INSTRUCTED TO EXTEND TO PREVENT CUSTOMERS CONTAMINATION.

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

OBSERVED CONDENSATION LEAKING INSIDE OF THE WALK-IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED A PIECE OF COOKING EQUIPMENT NOT FULLY UNDER THE HOOD. INSTRUCTED TO RELOCATE COOKING EQUIPMENT COMPLETELY UNDER THE HOOD, DUCT OR CANOPY AT ALL TIMES.

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

DETAIL CLEAN FLOORS UNDER EQUIPMENT IN THE PREP AREA.

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

REPLACE BURNED OUT LIGHT BULB ABOVE THE SOUP KETTLES.

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

INSTALL A HAND SINK IN THE BAR AREA. REPLACE THE BAR THREE COMPARTMENT SINK FACUET TO BETTER EXTEND OVER ALL THREE COMPARTMENTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

OBSERVED LIGHT SHIELD NOT ATTACHED TO THE LIGHT FIXTURE OVER SOUP KETTLES IN THE PREP AREA. INSTRUCTED TO ATTACH LIGHT SHIELD TO THE LIGHT FIXTURE.

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

OBSERVED THE FOLLOWING LEAKS: 2 COMPARTMENT SINK PLUMBING UNDERNEATH THE LEFT BASIN IN THE PREP AREA AND THE 2 COMPARTMENT SINK RIGHT FAUCET BASE IN THE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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

OBSERVED BAR 3 COMPARTMENT SINK FAUCET NECK NOT LONG ENOUGH TO REACH ALL COMPARTMENTS. INSTRUCTED TO PROVIDE A FAUCET NECK THAT REACHES ALL 3 COMPARTMENTS.

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

DETAIL CLEAN THE INTERIOR OF THE PREP COOLER AT THE COOK'S LINE.

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

REPAIR THE LEAK AT THE DRAIN LINE OF THE 1 COMPARTMENT PREP SINK AT THE COOK'S LINE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST STORE CLEAN UTENSILS AWAY DUSTY WALL AND CEIL...

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. GREASE DRIPPING PIPES INSIDE VENTILATION HOOD, INSTRUCTED TO REMOVE AND CLEAN.

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. DRIAN UNDER MAIN LARGE DISH MACHINE NOT DRAINING PROPERLY, INSTRUCTED TO REPAIR AND MAINTAIN PLUMBING.

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. PEELING PAINT NOTED AT KITCHEN'S WALL, INSTRUCTED TO REMOVE AND MAINTAIN.

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

ICE BUILD-UP TO THE RIGHT OF THE WALK-IN MEAT COOLER CONDENSER-MUST BE ADDRESSED. BAR COUNTER SURFACE MUST BE RE-SEALED ON TOP & UNDERNEATH ALSO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, a...

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

FLOOR DRAIN UNDER ICE BIN AT BAR AREA NEE DETAILED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

OBSERVED WATER LEAKING FROM UNDER THE CONVEYOR BELT OF THE DISHMACHINE. UNDERNEATH THE SECOND DISHMACHINE & UNDER A SMALL STEAMTABLE ACROSS THE COOK'S LINE- MUST FIX. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., mus...

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. AREA UNDER SINK IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.

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 IN NEED OF CLEANING AND MAINTAING IN PREP AREA.