Cafe Renee

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

FOUND RUSTY RACKS INSIDE THE REAR REACH IN COOLER. INSTRUCTED TO REMOVE RUST, PAINT OR REPLACE RACKS IF NECESSARY.

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

FOUND WORN RUBBER GASKETS ON THE FRONT PREP COOLER. INSTRUCTED TO REPLACE AND MAINTAIN RUBBER GASKETS.

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

FOUND THE INTERIOR AND EXTERIOR OF THE COOKING EQUIPMENT, FRONT CHEST FREEZER AND STORAGE RACKS IN THE REAR IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

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

FOUND THE FLOORS IN THE CORNER AND UNDER/AROUND ALL HEAVY EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT.

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

FOUND UNDER/AROUND DISH MACHINE, 3-COMPARTMENT, REAR EXPOSED HAND WASHING SINK, COOKING EQUIPMENT AND VENT IN MEN'S TOILET ROOM IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND WASH CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM).

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

FLOOR UNDER AND BEHIND HEAVY COOKING EQUIPMENT, INBETWEEN FRYERS NOT CLEAN, EXCESSIVE DEBRIS/GREASE. INSTD TO DETAIL CLEAN SAME AND MAINTAIN, FREE OF DEBRIS/GREASE.

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

LIGHTSHIELDS IN REAR NOT CLEAN. CLEAN SAME AND MAINTAIN.

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

REAR EXPOSED HANDSINK LOOSE FROM WALL. INSTD TO REPAIR SAME.

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

FLOOR UNDER AND BEHIND HEAVY COOKING EQUIPMENT, INBETWEEN FRYERS NOT CLEAN, EXCESSIVE DEBRIS/GREASE. INSTD TO DETAIL CLEAN SAME AND MAINTAIN, FREE OF DEBRIS/GREASE.

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

LIGHTSHIELDS IN REAR NOI CLEAN. CLEAN SAME AND MAINTAIN.

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

REAR EXPOSED HANDSINK LOOSE FROM WALL. INSTD TO REPAIR SAME.

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. ALL MULTI USE UTENSIL MUST BE CLEAN AND STORED I...

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 WOOD SHELVES IN NEED OF REPAINTING OR REPLACING. WOOD CUTTING BOARDS MUST BE REPLACED.

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. THE FOLLOWING IN NEED OF CLEANING: ALL COOK...

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 UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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...

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. Cleaning equipment shall be properly stored away fro...