Fresh Off the Grill

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

CLEAN AND/OR PAINT WALL NEAR PIZZA OVEN IN FOOD PREP AREA. SEAL CRACK ON THE TOP OF THE BASE BOARD IN THE WASHROOM. REPLACE MISSING LIGHT SHIELDS ON LIGHTS IN REAR DISH WASHING AREA.

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

MUST PLACE PIZZA OVEN UNDERNEATH THHE EXHAUST SYSTEM IN THE FOOD PREP AREA.

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

ELEVATE ALL ARTICLES STORED ON FLOOR IN SMALL STORAGE CLOSET IN FRONT FOOD PREP AREA.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENT NOT MET, MUST CERTIFY ALL FOOD HANDLERS ON PREMISES.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF REFRIGERATION UNIT, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF FRYER AND GRILL, BOTTOMS OF PREP TABLES.

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

CLEAN FLOORS AROUND UNDER AND BEHIND EQUIPMENT AND MAINTAIN.

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

CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT. CLEAN VENTS ABOVE COOKING EQUIPMENT.

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

OBSERVED RUST STAINS ON THE TOP OF THE EXPOSED HANDSINK; CLEAN SINK TO REMOVE RUST STAINS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RAW WOOD STORAGE SHELVES ON SITE. INSTD TO SEAL/PAINT SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.