Godfather'S Pizza

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

MUST NOT USE CARDBOARD AS MEANS TO LINE SHELVING AT COOK LINE. MUST MAINTAIN FOOD STORAGE SHELVING TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER ON SITE,NOR PROOF OF ENROLLMENT OF SANITATION CLASS WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED,AND SERVED: CHEESE PIZZA,HAMBURGERS,RIBS ETC. AT LEAST ONE CERTIFIED FOOD HANDLER MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS F...

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

SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND THREE COMPARTMENT SINKS NOT TALL ENOUGH TO MINIMIZE SOURCE OF CONTAMINATION.REPLACE SPLASH GUARD. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. NO HANDLE REPLACED WITH WIRE AND D...

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

GREASE AT INSIDE CABINET OF DEEP FRYER,NEED TO CLEAN AND MAINTAIN

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

WATER PIPE UNDER THE WASH BOWL OF STAFF WASH ROOM IS LEAKING, WATER OVERFLOWING ON CABINET BASE AND FLOOR FROM FULL BUCKET OF WATER.NEED TO REPAIR SAID SINK.SINK IS USABLE ONCE WATER IS REMOVED FROM BUCKET

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

HAIR RESTRAINT IS NEEDED BY EVERYONE IN PREP AREA.

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

MUST REPLACE SCREEN ON THE WASHROOM SIDE WINDOW(WITH HEAVY DUST ACCUMULATED ) AND MAINTAIN. MUST DEFROST ALL CHEST FREEZERS WITH HEAVY ICE ACCUMULATED AND MAINTAIN.

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

MUST SEAL THE GAP BETWEEN THE CEILING AND WALLS IN THE DINING AREA CLOSE TO THE SIDE DOOR AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.

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

BROKEN RUBBER GASKET AROUND THE INTERIOR DEEP FREEZER DOOR LOCATED NEXT TO THE TWO-DOOR REFRIGERATOR. INSTRUCTED TO REPLACE RUBBER GASKET AND MAINTAIN.

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

GREASE BUILDUP IN THE LOWER COMPARTMENT OF THE DEEP FRYERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

broken rubber gasket inside the two door reach-in cooler by the window.Instructed to repair/replace

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Dust build-up on light shield also broken light shield throughput the prep area

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Employee not wearing hair restraint in prep/ kitchen area,instructed to provide.

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

NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND THREE COMPARTMENT SINKS,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. CHEST FREEZER BY THE TWO DOOR REACH-IN COOLER HAS EXPOSED INSULATION AT INTERIOR OF THE UNIT,WERE LID IS ...

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

REMOVE ICE BUILD-UP INSIDE THE CHEST FREEZERS.

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

OBSERVED ACCUMULATED DUST BUILD UP ON CEILING LIGHT COVERS ABOVE PREP AREA. MUST CLEAN ALL LIGHT COVERS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. OBSERVED ONE CEILING LIGHT COVER CRACKED/MISSING SMALL PIECE ABOVE PREP TABLE- ON TO...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLE...