critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES ON TOP OF PREP TABLE; ONE CONTAINER WITH ABOUT 30 LBS OF COOKED BEEF AT 60.8F AND ABOUT 5 LBS OF COOKED FISH WITH VEGETABLES AT 78.9F. EMPLOYEE STATED THAT FOOD WAS COOKED YESTERDAY. INSTRU...
critical Employee Hygiene
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
OBSEVED POOR HYGIENIC PRACTICES; FOOD HANDLER, HANDLING MONEY AND PREPARING POTENTIALLY HAZARDOUS FOODS, (PREPARING; TACOS, SANDWICHES AT TIME OF INSPECTION.) HOWEVER NOT WASHING HER HANDS AFTER EACH ACTIVITY. WHEN TOLD TO WASHED HANDS, WASHED THEM I...
minor Food Storage & Handling
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO DATE/LABEL AND MAINTAIN.
minor Sanitation
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
INSTRUCTED TO PROPERLY STORED CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES AT REAR DISH WASHING AREA TO PREVENT CONTAMINATION.
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST SEAL RAW/BARE WOOD SHELVES AT REAR DINING AREA, SHELVES MUST BE SMOOTH AND EASILY CLEANABLE.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
EXCESSIVE FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, COOLERS, STORAGE SHELVES, SLICER, CHEST FREEZER, MICROWAVE OVENS AND MOP SINK.
minor Sanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT DISH WASHING AREA AND KITCHEN.
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
FOOD BUILD-UP ON WALLS BEHIND EQUIPMENT AT KITCHEN AND REAR DISH WASHING AREA, INSTRUCTED TO CLEAN/SANITIZE. ALSO MUST REPAIR NORTH WALL INSIDE THE WASHROOM.
minor Plumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST REPLACE BROKEN COLD WATER HANDLE FOR EXPOSED SINK AND REPAIR BOTH LEAKING FAUCET AT THE 3PART SINK.
minor Pest Activity
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AT REAR DISH WASHING AREA AND STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
minor Sanitation
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
INSTRUCTED TO PROPERLY STORE CLEANING TOWELS IN AN APPROVED SENITIZER.