FALCOZ GROUP.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WITH CITY CERTIFICATE ON DUTY AT TIME OF INSPECTION. MUST HAVE A CERTIFIED FOOD MANAGER ON DUTH WITH CITY CERTIFICATE AT ALL TIME. CITATION ISSUED 7-38-012 SERIOUS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Repair or replace the damaged prep cooler.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Clean and maintain the floors free of grease and repair the holes in the baseboards.

Inspector Comments: REPAIR ALL INOPERATIVE LIGHTING AND REPAIR THE PREP AREA LIGHT SHIELDS.. --------------------------------------------------------------------------------

Replace the missing hot water faucet handle in the three compartment sink.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Clean and degrease the entire premises and remove the rancid grease odor from the premises.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Move all storage 6 inches off of the floor in order to maintain sanitary conditions. Clean and maintain the walls, ceiling and window sill above the steamtable clean and sanitary at all times. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. --------------------------------------------------------------------------------

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Repair or replace the damaged prep cooler.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Clean and maintain the floors free of grease and repair the holes in the baseboards.

REPAIR ALL INOPERATIVE LIGHTING AND REPAIR THE PREP AREA LIGHT SHIELDS.. --------------------------------------------------------------------------------

Replace the missing hot water faucet handle in the three compartment sink.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Clean and degrease the entire premises and remove the rancid grease odor from the premises.

All employees shall be required to use effective hair restraints to confine hair. All employees must wear garments that are clean and of washable character and nature.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. THE EXPOSED HANDSINK IS TURNED OFF BECAUSE THE DRAIN LEAKS ONTO THE FLOOR, A PLUMBER CAME OUT AND REPLACED THE TRAP AT THIS TIME SO IT IS FUNCTIONAL.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OVER 40 MOUSE DROPPINGS WERE FOUND IN THE UNUSED WOODEN COOLER AND THE FLOOR OF THE BATHROOM, A MOUSE HOLE IS INSIDE SAID COOLER AND DAMAGED BASEBOARDS ACCROSS FROM THE COOLER NEED TO BE SEALED UP. CLEAN UP ALL EVIDENCE OF MICE AND RODENT PROOF THE REAR SCREEN DOOR BECAUSE THE BACK DOOR IS ALWAYS OPEN FOR VENTILATION.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. THE OUTSIDE GREASE CONTAINER IS OVERFLOWING AND RUNNING INTO THE DRIVEWAY AND STREET. THREE, FIVE GALLON BUCKETS OF GREASE ARE STORED INSIDE THE RESTAURANT. REMOVE ALL OVERFLOWING GREASE AND HAVE THE GREASE CONTAINER REPAIRED SO THE DOOR CLOSES TIGHT.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Move all storage 6 inches off of the floor in order to maintain sanitary conditions. Clean and maintain the walls, ceiling and window sill above the steamtable clean and sanitary at all times. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Repair or replace the damaged prep cooler.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Clean and maintain the floors free of grease and repair the holes in the baseboards.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. REPAIR ALL INOPERATIVE LIGHTING AND REPAIR THE PREP AREA LIGHT SHIELDS..

Replace the missing hot water faucet handle in the three compartment sink.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Clean and degrease the entire premises and remove the rancid grease odor from the premises.

Inspector Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. No certified manager present upon entry while sausages and beef patties were being cooked.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Move all storage 6 inches off of the floor in order to maintain sanitary conditions. Clean and maintain the walls, ceiling and window sill above the steamtable clean and sanitary at all times.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Repair or replace the damaged prep cooler.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Clean and maintain the floors free of grease and repair the holes in the baseboards.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. No certified manager present upon entry while sausages and beef patties were being cooked.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Move all storage 6 inches off of the floor in order to maintain sanitary conditions. Clean and maintain the walls, ceiling and window sill above the steamtable clean and sanitary at all times.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Repair or replace the damaged prep cooler.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the floors free of grease and repair the holes in the baseboards.