Frank'S Franks

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

Exhaust and filters above grill not cleaned. Instructed to detail clean and sanitize.

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

Floor in corners and behind equipment not cleaned. Instructed to detail clean daily.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NOT HOT RUNNING WATER . INSTRUCTED TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSSURE.

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

MUST CLEAN IN DETAIL INTERIOR OF THE PREP COOLER IN THE KITCHEN AND SANITIZE AND MAINTAIN.

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

REGLUE THE BASEBOARD BEHIND THE RADIATOR IN THE KITCHEN. CLEAN THE FLOOR BEHIND THE RADIATOR AND BEHIND THE COOKING EQUIPMENT. MISSING FLOOR TILES BEHIND THE COOKING STOVES, MUST REPAIR AND MAINTAIN.

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

MUST SEAL ALL THE GAPS BETWEEN THE CEILING AND WALLS THROUGHOUT THE KITCHEN.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. INSTRUCTED TO INSTALL VENTILATION BY THE HOOD.

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

MUST CLEAN IN DETAIL, ORGANIZE AND ELEVATE ALL ITEMS/ARTICLES IN THE BASEMENT TO PREVENT RODENT/INSECTS HARBORAGE.