Chizakaya

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST TURN ON ALL COOLERS AND MAINTAIN THEM BELOW 40F.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

HIGH TEMPERATURE DISHMACHINE IS NOT YET INSTALLED. INSTALL AND MAINTAIN WITH A SANITIZING RINSE ABOVE 180F.

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

MUST INSTALL A SPLASHGUARD IN BETWEEN THE 1 COMPARTMENT PREP SINK AND THE PREP TABLE.

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. OBSERVED CONSTRUCTION DUST AND DEBRIS THROUGHOUT. MUST CLEAN THE FLOOR THROUGHOUT.

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. REPAIR THE HOLE IN THE CEILING DRYWALL IN THE DRY STORAGE ROOM. MUST INSTALL BASEBOARD ALONG THE WALLS IN THE ELECTRICAL ROOM AND HALLWAY TO THE REAR EXIT DOOR.

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

OBSERVED WATER SPLASHING ONTO THE FLOOR AROUND THE FLOOR DRAINS UNDER THE 1 COMPARTMENT SINK IN THE SERVICE AREA AND UNDER THE 3 COMPARTMENT SINK IN THE BAR AREA. MUST PROVIDE A FUNNEL AROUND THE DRAINS SO THAT WATER DOES NOT SPLASH ONTO THE FLOOR A...

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. OBSERVED EXCESSIVE GARBAGE WASTE AND CONSTRUCTION E...