Gloria's Cafe

WALL/CEILING BY STOVE AREA IN POOR REPAIR

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.All clean single service utensils must be stored with handles up.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.INSTRUCTED MANAGER TO REPLACE/REPAIR RUSTY SHELVINGS INSIDE COOLERS USING A NON-TOXIC FINISH,Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS,SHELVINGS IN KITCHEN,HOOD/FILTERS AND ATTACHED EQUIPMENTS,SIDES OF HOT COOKING EQUIPMENTS,TOPS/BOTTOMS OF FOOD PREP TABLES,INTERIOR BASINS OF 3 COMP SINK,DEEP FRYER,SHELVING BEHIND FRONT SERVICE COUNTER ETC.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner including basement storage areas.

The walls and ceilings shall be in good repair and easily cleaned.INSTRUCTED MANAGER TO REMOVE CHIPPING PAINT FROM EAST WALL BY 3 COMP SINK -MUST BE SMOOTH,EASILY CLEANABLE,CLEAN DUSTY CEILING FAN IN KITCHEN AREA ALSO WALL BEHIND COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING TO REMOVE GREASE BUILD-UP.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.INSTRUCTED MANAGER TO REPLACE BURNT-OUT LIGHT BULBS IN KITCHEN AREA AND CLEAN LIGHT SHIELDS SAME AREA.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.INSTRUCTED MANAGER TO REMOVE CLUTTERED CONDITIONS/OLD PIECES OF KITCHEN EQUIPMENTS ALONG WEST EXTERIOR LEADING TO BASEMENT DUE TO POTENTIAL PEST HARBORAGE.

All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.

All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE DATE ON PREPARED FOODS IN COOLER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE DAMAGED DRAIN STOPPERS AT 3COMP.SINK.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OUTER WALLS OF ROTISSERIE OVEN AND STOVE WITH FOOD DEBRIS NEEDS CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR PEELED PAINTS ON FLOORS IN KITCHEN

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR DAMAGED CEILING WALL AT ROTISSERIE OVEN.

Soiled and clean linens, coats, and aprons shall be properly stored. MUST PROVIDE CONTAINER WITH SANITIZING SOLUTION FOR WIPE CLOTHS FOUND ALL OVER PREP COUNTERS IN KITCHEN.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REPAIR AND OR REMOVE UN-USABLE EQUIPMENTS (COOLERS AND MICROWAVE OVEN)IN KITCHEN,AND ALSO REMOVE CLUTTERS IN ROTISSERIE OVEN LOWER CASE.