Harold'S Chicken #41

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. WALK-IN COOLER FOUND AT 45.5F WITH FOODS SUCH AS FISH AT 47.8F AND EGGS AT 45.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW. C.D.P....

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 1/2 GAL. MILK AT 45.1F, 1 DZ. EGGS AT 45.5F, 20 LBS FISH RANGING BETWEEN 43.7F TO 47.8F. ALL FOODS DISCARDED. MANAGEMENT STATES...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

LOW TEMPERATURE CHEMICAL DISH MACHINE NOT PROPERLY SANITIZING WHILE UTENSILS BEING WASHED. OBSERVED 0PPM CHLORINE AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND DISPENSING SANITIZER TO 100PPM, C.D.P.H. ...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO PAPER TOWELS AT BOTH EXPOSED HAND SINKS IN FOOD PREP AREA AND NO SOAP AT ONE OF THE TWO SAME SINKS. INSTRUCTED MUST HAVE SOAP AND PAPER TOWELS AT ALL EXPOSED HAND SINKS AT ALL TIMES. MANAGEMENT PROVIDED. CRITICAL CITATION ISSUED.

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

METAL STORAGE CABINETS IN DISH ROOM DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN.

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

INTERIOR ICE MACHINES ICE BIN WITH EXCESSIVE RUST. MUST REMOVE, CLEAN AND MAINTAIN. WALL MOUNTED FRY SLICER DIRTY. MUST CLEAN AND MAINTAIN.

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

FLOOR OF WALK-IN COOLER WITH FOOD DEBRIS. FLOOR DRAINS UNDER DISH MACHINE AND BAR THREE COMPARTMENT SINK WITH DIRT. MUST CLEAN AND MAINTAIN.

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

BROKEN LIGHT INSIDE WALK-IN COOLER. LIGHT DOES NOT STAY ON. MUST REPAIR.

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

LEAK UNDER FAR RIGHT SIDE OF DISH ROOM THREE COMPARTMENT SINK. NO COLD WATER AT BAR THREE COMPARTMENT SINK. INSTRUCTED TO USE DISH ROOM THREE COMPARTMENT SINK UNTIL COLD WATER PROVIDED. MUST REPAIR ALL. MUST PROVIDE A WASTE WATER DRAIN LINE TO FLOOR ...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE INTERNAL THERMOMETER INSIDE WALK-IN COOLER.

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

ALL UNNECESSARY ARTICLES STORED THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES ALL OTHER STORED ITEMS MUST BE STORED ELEVATED AND ORGANIZED FROM FLOOR 6" OR ABOVE.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER IS PROVIDED TO THE SINKS AT THE BAR AND THE WASHROOMS. MANAGEMENT INSTRUCTED THAT HOT W...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. PROVIDE HAND SOAP AND HAND TOWELS AT ALL HANDSINKS. MUST INSTALL PAPER TOWEL DISPENSERS AT HANDSINKS WHERE MISSING. CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. SOUT...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE ICE BIN COVERS AT THE BAR AREA. REPAINT RUSTED SHELVES IN THE 2 DOOR STANDUP PREP COOLER. PROVIDE ADEQUA...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE LIGHT SHIELD ABOVE THE DISHMACHINE.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR UNDER THE BAR AND IN THE PREP AREA. THE GROUND AT THE OUTSIDE STAIRS TO THE BASEMENT MUST BE CONCRETED.

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

The walls and ceilings shall be in good repair and easily cleaned. REMOVE THE SPIDERWEBS FROM THE BASEMENT CEILING AND WALLS.

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

REPAIR THE DRAIN LINES FOR THE HANDSINKS IN THE PREP AREA AND THE BAR AREA SO THAT THE WATER GOES DOWN THE FLOOR DRAIN AND NOT ON THE FLOOR. OBSERVED A LEAK UNDER THE EXPOSED HANDSINK NEAR THE MOP SINK. MUST REPAIR THE LEAK. PROVIDE A TANK LI...

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. ALL COOLERS REQUIRE A WORKING THERMOMETER. PROVIDE A M...

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

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. REMOVE ALL CONSTRUCTION EQUIPMENT FROM THE PREMISES...