D J Sub

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

INTERIOR OF DEEP FREEZER STARTING TO RUST. MUST REPAIR OR REPLACE IT.

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

MUST DETAIL CLEAN MEAT SLICER, HOOD ABOVE THE COOKING EQUIPMENT, BOTH FRYERS AND CABINETS BELOW, ALL COOKING EQUIPMENT, INTERIOR OF REACH-IN COOLERS, AND COUNTER TABLE TOP AT FOOD PREP AREAS.

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

MUST CLEAN FLOORS THROUGHOUT, BEHIND AND UNDER ALL HEAVY EQUIPTMENT ALONG WALLS AND IN CORNERS. FLOOR BEHIND DEEP FRYERS HEAVY WITH GREASE. REMOVE GREASE AND CLEAN ALL.

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

REPLACE ALL MISSING AND WATER STAINED CEILING TILES THROUGHOUT. WALLS LEADING INTO BASEMENT AND WALLS IN THE BASEMENT HAS BLACK SUBSTANCE ON THEM. MUST REMOVE THE BLACK SUBSTANCE AND PAINT THEM.

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

CLEAN ALL THE LIGHT SHIELDS THROUGHOUT PREMISES HAS DUST AND DIRT BUILDUP ON THEM.

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

CLEAN ALL THE VENTS THROUGHOUT PREMISES.HAS DIRT BUILDUP ON THEM.

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

MUST REMOVE ALL UNUSED EQUPMENT FROM PREMISES, MAKE ALL AREAS NEAT AND CLEAN

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. INTERIOR OF DEEP FREEZER STARTING TO RUST REPAIR/REPLACE SAME.

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 FLOORS THROUGHOUT BEHIND AND UNDER ALL HEAVY EQUIPTMENT ALONG WALLS AND IN CORNERS. FLOOR BEHIND DEEP FRYERS HEAVY WITH GREAS...

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. REPLACE ALL MISSING/WATER DAMAGER CEILING TILES THROUGHOUT (REPAIR ROOF IF NEEDED). WALLS LEADING INTO BASEMENT IN NEED OF REPAIR, REPAIR SAME.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. PROVIDE SELF CLOSING DEVICE ON TOILET DOOR.

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. REPAIR LEAKY FAUCET ON 3 COMP SINK.

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 MEAT SLICER, ALL COOKING EQUIPMENT, INTERIOR OF REACH-IN COOLERS, AND COUNTER TABLE TOP AT FOOD PREP ...

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 DETAIL CLEAN FLOORS THRU-OUT PREMISES UNDER AND BEHIND ALL EQUIPMENT VIOLATION STILL PENDING

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 WALL BY COOKING EQUIPMENT AND REPLACE STAINED CEILING TILE VIOLATION STILL PENDING

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 UNUSED EQUPMENT FROM PREMISES, MAKE ...

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 MEAT SLICER, ALL COOKING EQUIPMENT, INTERIOR OF REACH-IN COOLERS, AND COUNTER TABLE TOP AT FOOD PR...

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 DETAIL CLEAN FLOORS THRU-OUT PREMISES UNDER AND BEHIND ALL EQUIPMENT

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 WALL BY COOKING EQUIPMENT AND REPLACE STAINED CEILING TILE

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 UNUSED EQUPMENT FROM PREMISES, MA...