Fasta Pasta

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST PROPERLY STORE MULTI-USE UTENSILS SUCH AS LADDLES AND THONGS AT ALL TIMES.

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

MUST CLEAN FLOOR AT PREP AREA AND UNDER 3COMP SINK TO REMOVE DUST AND FOOD DEBRIS

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

MUST DECLUTTER AND BETTER ORGANIZE AT PREP AREA. MUST REMOVE OFF PREMISES ANY EQUIPMENT NOT IN WORKING ORDER(I.E., HOT HOLDING UNIT)NOT IN PRESENT USE. MUST ELEVATE ITEMS SIX INCHES OFF THE FLOOR AT ALL TIMES. ITEMS SUCH AS SODA BOTTLES AND MILK CRA...

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

All food not stored in the original container shall be stored in properly labeled containers. AN OPEN BAG OF COOKED CHICKEN INSIDE OF THE 2-DOOR REACH IN COOLER IS NOT LABELED, DATED AND PROPERLY COVERED; LABEL, DATE AND PROPERLY COVER ALL OPEN FO...

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

THE PASTA STEAMER HAS FOOD PARTICLES INSIDE THE BASKET. 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 a...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Must provide proof of enrollment/reciprocity for City Food Sanitation certificate at re-inspection.

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. Must provide/extend the sneezeguard on top of display/cooler unit for pastas.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Must show proof of Chgo certificate or copy of application for reciprocity thereof.

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. Must provide or extend the sneezeguard on the top of the display/cooler unit for soft pasta cold storage.