Dock Street Cafe

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

REMAINS

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

REMAINS

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

REMAINS

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

NOTED INTERIOR WALLS, CEILING, ICE CHUTE, LEVER INSIDE OF THE ICE MACHINE WITH BLACK/MOLDY-LIKE SUBSTANCE ADHERING TO ALL THIS SURFACES-THEREBY TOUCHING THE ICE CUBES AS IT DROPS ONTO THE BIN (7-38-005A). UNIT TAGGED & INSTRUCTED TO CLEAN/SANITIZE TH...

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

ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. THE BARE WOODEN SHELF AT THE FRONT PREP AREA'S RIGHT WALL MUST BE SEALED & THE MOUTH OF THE GARBAGE CHUTE ON THE COUNTER-TOP, AT SAME AREA MUST BE FIXED (THE WOOD IS IN ROTTING). All food ...

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

EXTERIOR SIDES OF COOKING EQUIPMENT, GASKETS OF SMALL COOLERS, FILTERS AT HOOD-MUST BE FREE OF GREASE/FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

METAL PLATE BY WALK-IN COOLER IS LOOSE-MUST FIX & RE-CAULK AROUND IT. FRONT FLOOR DRAIN NEED CLEANING ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

ANY SODA/MILK CRATES USED FOR STORAGE RACKS (DRY/COLD STORAGE), MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING.PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the oper...

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. FLORRS THROUGH OUT IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN.

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. Use dustless cleaning methods. WALL IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD-UP. MUST CLEAN AND MAINTAIN. CEILING IN NEED OF CLEANING TO REMOVE DUST BUILD-UP.

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...