FASTA PASTA.

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

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

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 CRATES UNDER THE 3 COMP SINK.

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 FOOD ITEMS BEING STORED.

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 after each usage.

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.

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.