Ed Debevic'S

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

MUST PROVIDE LID FOR THE ICE BIN BEHIND THE BAR AND THE ON THE SODA STATION ON THE BACK AND MIDDLE ROOM.

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

RE SEAL THE FLOOR IN THE DRY FOOD STORAGE ROOM IN THE BASEMENT.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND FRONT REVOLVING DOOR AND SIDE FRONT DOOR NOT RODENT/INSECTS PROOFED. WITH OVER 1/4 OF AN INCH GAP ON THE BOTTOM OF THE DOOR AND THE RUBBER DOOR SWEEP IS RIPPED OFF. INSTRUCTED TO RODENT/INDSECTS PROOFED THE DOORS. CITATION ISSUED SERIOUS 7-38-0...

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

MUST PROVIDE LID FOR THE ICE BIN BEHIND THE BAR AND THE ON THE SODA STATION ON THE BACK AND MIDDLE ROOM.

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

RE SEAL THE FLOOR IN THE DRY FOOD STORAGE ROOM IN THE BASEMENT.

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

MUST REPLACE STAINED AND DAMAGED CEILING TILES IN THE PAPER SUPPLY ROOM AND MAINTAIN. MUST SEAL ALL THE GAP AROUND THE PIPE AND CONDUIT IN THE PAPER SUPPLY ROOM AND MAINTAIN. FILTER ON THE REAR AND FRONT HOOD CANOPY WITH DUST AND GREASE BUILD-UP. MUS...

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

CUSTOMER'S WASHROOM VENTILATION NOT WORKING. MUST REPAIR AND MAINTAIN.

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT ROOM WITH THE WALK IN FREEZER, WALK IN COOLER AND HAND WASH SINK AND STAIR WAYS LEADING TO THE BASEMENT.

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

NOTED SOME STAINED AND SOME MISSING TILES ON CEILING AT THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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

NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK AT THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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

MUST LABEL ALL DRY FOOD STORAGE CONTAINERS WITH NAME OF CONTENTS.

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

DETAIL CLEAN THE FOOD STORAGE RACKS IN THE WALK-IN COOLERS AND STAINLESS STEEL WALL SHELVES IN THE FOOD PREP AREA.

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

MAINTAIN THE FLOORS DRY IN THE DISHWASH AREAS AND REMOVE CARDBOARD USED AS MATTING FOR THE FLOOR IN THIS AREA.

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

REPLACE THE WATER STAINED CEILING TILES IN THE BASEMENT STORAGE ROOMS.

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

MUST PROVIDE A WORKING EXHAUST FAN IN BOTH EMPLOYEE RESTROOMS IN THE BASEMENT.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED IMPROPER HYGIENIC FOOD HANDLING PRACTICES BY A FOOD HANDLING EMPLOYEE. OBSERVED A FOOD HANDLING EMPLOYEE CHANGE THEIR GLOVES WITHOUT FIRST WASHING THEIR HANDS. MANAGEMENT INSTRUCTED OF PROPER HANDWASHING AND WHEN TO WASH THEIR HANDS. CRIT...

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

THE LOW TEMPERATURE DISHMACHINE WAS NOT IN USE AT THE TIME OF THE INSPECTION. MANAGEMENT STATED THAT THE MACHINE WAS SHUT DOWN VOLUNTARILY BECAUSE IT WOULD OVERFLOW THE FLOOR DRAIN WHEN IT WAS USED. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE MACHI...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO HOT WATER WAS PROVIDED TO THE 3 COMPARTMENT SINK IN THE DISHROOM AREA. HOT WATER TEMPERATURE ONLY REACHED 99F. MANAGEMENT RESET THE HOT WATER HEATER AND HOT WATER WAS PROVIDED AND MAINTAINED ABOVE 110F. MANAGEMENT INSTRUCTED THAT HOT WATER ABOV...

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

NO SOAP OR PAPER TOWELS WERE PROVIDED AT THE EXPOSED HANDSINK BEHIND THE BAR. MANAGEMENT PROVIDED SOAP AND PAPER TOWELS AT MY REQUEST. MANAGEMENT INSTRUCTED THAT ALL HANDSINKS MUST BE SUPPLIED WITH SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOL...

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

MUST LABEL ALL DRY FOOD STORAGE CONTAINERS WITH NAME OF CONTENTS.

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

DETAIL CLEAN THE FOOD STORAGE RACKS IN THE WALK-IN COOLERS AND STAINLESS STEEL WALL SHELVES IN THE FOOD PREP AREA.

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

MAINTAIN THE FLOORS DRY IN THE DISHWASH AREAS AND REMOVE CARDBOARD USED AS MATTING FOR THE FLOOR IN THIS AREA.

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

REPLACE THE WATER STAINED CEILING TILES IN THE BASEMENT STORAGE ROOMS.

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

MUST PROVIDE A WORKING EXHAUST FAN IN BOTH EMPLOYEE RESTROOMS IN THE BASEMENT.

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

SODA GUN INTERIOR SURFACES AT SODA STATION NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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

MOLDY INSULATION AROUND PIPE IN WALK-IN COOLER, INSTRUCTED TO REMOVE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLERS IN PREP AREA NOT WEARING HAIR RESTRAINTS, INSTRUCTD TO WEAR.

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

THE SPLASHGUARDS ON BOTH SIDES OF THE DISHMACHINE MUST EXTEND TO THE BOTTOM OF THE CONVEYOR COUNTER, SO THAT WATER DOES NOT POUR ONTO THE FLOOR. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

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

FOLLOWING NEED CLEANING: INTERIOR BOTTOM OF FRYERS, FANGUARDS & CONDENSERS OF WALK-IN COOLERS, DUE TO DUST OR GREASE.

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

THE FLOOR GROUTING AT THE COOK'S LINE, AT THE FRONT OF THE DISHMACHINE & THE FLOOR INSIDE THE WALK-IN COOLER FOR BEER KEGS MUST BE RE-SEALED, TO MAKE SURFACES SMOOTH/EASILY CLEANABLE.

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

WATER-STAINED CEILING TILES IN DRY STORAGE ROOMS MUST BE REPLACED.

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. REPLACE THE MISSING LID SECTION FROM THE RECYCLED GARBAGE DUMPSTER.

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 FAN COVERS IN THE WALK-IN COOLERS.

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 ALONG THE FLOOR OF COOK'S LINE.

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. CLEAN OR REPLACE THE STAINED CEILING TILES AROUND THE VENTILATION HOODS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED SANDWICH PREP COOLER WITH AN AIR TEMPERATURE OF 54F...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED TUNA SALAD AT 60F, HAMBURGERS AT 45F, MOZZARELLA AND SPINACH CHEESE STICKS AT 57F, MEATLOAF AT 54F, GUACAM...

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

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED GREASE LEAKING FROM THE GARBAGE DUMPSTER AND EXCESSIVE AMOUNT OF GREASE LOCATED UNDER AND AROUND THE GARB...

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. REPLACE THE MISSING LID SECTION FROM THE RECYCLED GARBAGE DUMPSTER. REPLACE ANY TORN DOOR GASKETS ON THE PREP 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 FAN COVERS IN THE WALK-IN COOLERS, FOOD STORAGE RACKS IN THE WALK-IN COOLERS.

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. REPAIR THE FLOOR IN THE 1ST FLOOR WALK-IN COOLER SO THAT THERE ARE NO GAPS BETWEEN THE FLOORING SECTIONS. DETAIL CLEAN THE FLOOR OF THE WA...

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. DETAIL CLEAN THE WALLS AND CEILING OF THE 1ST FLOOR WALK-IN COOLER. CLEAN OR REPLACE THE STAINED CEILING TILES AROUND THE VENTILATION HOODS. REPLACE THE WATER STAINED CEILING TILES...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. No running hot water throughout premises at this time, cold to the touch. Instructed manager must h...

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. Floor tiles in poor repair at cookline and at rear prep area by mixer. Instructed manager to repair/regrout all damaged floor tiles.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Sauce prep reach in cooler not maintained, ambient air temperature at 57.3 F. Instructed manager all coole...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. Found the following potentially hazardous foods held at improper temperatures between 50.7 F and 51.6 F- chicken, coleslaw, ribs, cheese, cream and guacamole. All out of temperature f...

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. The following not clean- accumilated dust build up on coolers compressors, food build up on lower side of shelves/di...

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. Floor tiles in poor repair at cookline and at rear prep area by mixer. Instructed manager to repair/regrout all damaged floor tiles.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Must have thermometers inside all coolers.