El Sabor Pizzeria and Roasted Chicken

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

Found food items not properly dated in coolers, and reach in freezers, must properly date food items in coolers, and reach in freezers.

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

Cooler shelving/racks that had peeling paint/rust, shall be repaired/sealed or replaced.

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

Non food contact surfaces of cooler shelving/racks not clean, need cleaning, prep table lower shelving not clean, needs cleaning(detailed).

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

Floors in bsmt storage areas under shelving not clean, need clean, need detailed cleaning(corners).

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

Wall that had peeling paint/plaster in kitchen area, shall be repaired/sealed.

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

Exhaust vents(ventilation) in coolers not clean, need cleaning(detailed).

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

CHICKEN ROTISSERIE UNIT MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.PROVIDE A BACK FLOW PREVENTER FOR THE MOP SINK IN BASEMENT AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

THE 2 DOOR TRUE COOLER IN KITCHEN FOOD PREP THE AMBIENT AIR MEASURED 48.9F DURING THIS INSPECTION. MUST REPAIR AND BE CAPABLE OF MAINTAINING 40F OR BELOW AT ALL TIMES.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

MUST INSTALL EXPOSED HANDSINK/SOAP/HANDPAPERTOWELS BEHIND FRONT SERVICE PREP COUNTER FOR THE USE OF HANDWASHING.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

THE 3 COMPARTMENT SINKS ARE NOT MAINTAINED (BEHIND FRONT SERVICE COUNTER) FOUND WASTE WATER BACKING UP FROM LEFT AND RIGHT COMPARTMENT WHEN THE MIDDLE COMPARTMENT IS FILLED THEN RELEASED.MUST REPAIR TO GOOD WORKING CONDITION ALSO INCREASE WATER PRE...

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced AND REMOVE RUSTY SURFACES INSIDE THE 1 DOOR FREEZER BEHIND FRONT SERVICE COUNTER ALSO WORKING SINK STOPPERS ARE NEEDED FOR THE 3 COMPARTMENT SINKS.

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

LIGHT BULBS INSIDE THE COOLERS ARE NOT SHIELDED.

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

THE CHICKEN ROTISSERIE UNIT MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS AND HOOD AND ATTACHED EQUIPMENTS OVER THE COOKLINE REQUIRE A DETAIL CLEANING.PROVIDE A BACK FLOW PREVENTER FOR THE MOP SINK IN BASEMENT AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUSTR PROVIDE VISIBLE THERMOMETERS FOR ALL REFRIGERATION UNITS.

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

DETAIL CLEAN,ORGANIZE BASEMENT DRY STORAGE AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE. ALL ITEMS KEPT MUST BE PROPERLY STORED 6" OFF FLOOR/WALL FOR EASIER CLEANING.