Chill Bar and Grill

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD & SANITATION MANAGER ON SITE NO CERTIFICATE. INSTRUCTED MANAGER TO OBTAIN.

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

ICE MAKER STORED IN UNUSED TOILET ROOM AT SECOND FLOOR, INSTRUCTED MGR TO RELOCATE ICE MAKER OR REMOVE TOILET FIXTURES.

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

SHELVES INSIDE PREP COOLERS NOT CLEAN, UNDER OVEN, VENTILATION HOOD SURFACES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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

FLOORS IN POOR REPAIR UNDER 3-COMP SINK, BROKEN TILES AND MISSING ONES. INSTRUCTED TO REPAIR AND MAINTAIN.

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

BROKEN WALL BEHIND 3-COMP SINK, INSTRUCTED TO REPAIR AND MAINTAIN.

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

3-COMP SINK NOT MOUNTED PROPERLY, SINK IS SEVERLY NOT LEVELED. INSTRUCTED TO MOUNT PROPERLY.

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

ICE MAKER MISSING BACK FLOW PREVENTION DEVICE. INSTRUCTED TO INSTALL

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE PREPARED FOODS IN THE COOLERS.

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. DETAIL CLEAN THE MEAT SLICER.

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. DETAIL CLEAN THE FLOOR UNDERNEATH THE BAR.

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. MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND REMOVE GREASE AND FOOD DEBRIS.

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 SEAL ALL HOLES AND OPENINGS IN WALLS AND FLOORS IN BASEMENT STORAGE AREAS TO PREVENT RODENT ENTRY AND HARBORAGE. MUST REPAIR BROKEN...

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. MUST CLEAN WALLS BEHIND FRYERS AND COOLERS IN PREP AREA.