Delicias Brianna

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

INADEQUATE UTENSILS SANITATION, OBSERVED EMPLOYEE WASHING, RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY, HOWEVER NOT USING A SANITIZING METHOD. INSTRUCTED/DEMONSTRATED PROPER SET-UP OF 3COMPARTMENT SINK FOR PROPER SANITATION USING 100PPM CHLOR...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED SINK AT BASEMENT PREP AREA NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED TEN SMALL UTENSILS, (LIDS/CONTAINERS, SPOONS), INSIDE THE SINK; LARGE CONTAINER COVERING ABOVE SINK AND AN HOSE ATTACHED TO FAUCET. INSTRUCTED TO REMOVE ALL ARTICLE...

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

SOME PREP FOODS INSIDE THE STORAGE REACH IN COOLER AND DRIED FOOD STORAGE BINS/CONTAINERS NOT LABELED, INSTRUCTED TO DATA/LABEL AND MAINTAIN.

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

FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT. INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZER, COOKING EQUIPMENT, MICROWAVE OVEN AND BOTTOM PANEL OF STEAM TABLE.

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

DEBRIS AND WATER ON FLOORS, MUST DETAIL CLEAN AND KEEP DRY TO PREVENT PEST; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS/DISH WASHING AREA AND STORAGE AREAS.

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

DRIED FOOD DEBRIS ON WALLS AT COOKING/PREP AREA AND GREASE BUILD-UP ON FILTERS; INSTRUCTED TO CLEAN.

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

NOT DRAIN STOPPERS AND RUST ON GREASE TRAP, INSTRUCTED TO PROVIDE STOPPERS FOR 3PART SINK AND CLEAN AND RESEAL GREASE TRAP.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP IMPROPERLY STORED, (INSIDE THE ICE), MUST PROPERLY STORED SCOOP IN AN APPROVED SANITIZER.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. MUST INSTALL AN EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE . PROVIDE WITH PAPER TOWEL AND SOAP IN THE PREP AREA.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

MUST PROVIDE OUTSIDE GREASE DISPOSAL.

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 THE FLOOR THROUGHOUT THE BASEMENT PREP AREA. SCRAPE PEELING PAINT AND REPAINT WITH NON TOXIC PAINT.

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. GAP AND CREVICES ON THE CEILING AND WALLS IN THE PREP AREA BASEMENT. MUST SEAL AND MAINTAIN. RAW WOOD ON THE RIM OF THE DOOR IN THE PREP AREA/DINING AREA. MUST SEAL OR PAINT. MUST SE...

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

SLOW DRAINING OF THE 3 COMPT SINK. MUST REPAIR AND MAINTAIN.

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

WOODS AND DRY WOODS UNDER THE STAIR OUTSIDE THE EXIT DOOR. MUST REMOVE AND CLEAN THE AREA.