PASS W/ CONDITIONS 4 violations
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTINTIALLY HAZARDUS FOODS ARE PREP AND SERVED SERIOUS CITATION GIVEN 7-38-012
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE INTERIOR AND EXTERIOR OF THE REACHIN COOLERS AND WALKIN COOLERS HAS FOOD DEBRIS ON THEM.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS IN THE BASEMENT STORE ROOM ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETER IN THE WALKIN COOLER. INSTRUCTED TO PROVIDE SAME.