Heaven on Seven on Rush

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED BULK FOOD ITEMS UNLABELED IN THE PREP AREA. INSTRUCTED TO LABEL ALL BULK FOOD ITEMS.

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

OBSERVED A HOLE IN THE MOP SINK DRAINING WATER ONTO THE FLOOR. INSTRUCTED TO REPAIR THE MOPSINK.

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

OBSERVED CEILING TILES MISSING OVER WALK IN COOLER AND WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN CEILING TILES.

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

OBSERVED THE 3 COMPARTMENT SINK SPRAYER HEAD BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE LINE PREP COOLER. OBSERVED CHICKEN AT 45.6F, SAUSAGE AT 54.8F, EGG BATTER AT 50.3F, DRESSING AT 54.3F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $100. CRIT...

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

OBSERVED STANDING WATER BETWEEN THE FLOOR TILES. MUST REGROUT THE FLOOR TILES OF THE COOK'S LINE, BAR, REAR PREP AREA AND DISHWASH AREA.

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

REPLACE THE MISSING BASEBOARD TILE IN THE DISHROOM.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO HOT RUNNING WATER AT WOMEN'S TOILET ROOM HAND SINKS, INSTRUCTED MGR TO PROVIDE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MISSING LABELS AT BULK FOOD AND SPICE CONTAINERS, INSTRUCTED TO PROVIDE.

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

DUST BUILD AT PIPES INSIDE WALK-IN COOLER, INSTRUCTED TO CLEAN.

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

MISSING LIGHT SHIELD AT LIGHT FIXTURE ABOVE 3-COMP SINK. INSTRUCTED TO INSTALL.

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

MUST INSTALL A VACUUM BREAKER AT HOSE CONNECTION AT DISH WASHING AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP PLACED ON TOP OF ICE CUBES, INSTRUCTED TO STORE OFF CUBES.

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

(7-38-030) INADEQUATE UTENSIL/EQUIPMENT SANITATION. THE HIGH TEMPERATURE DISHMACHINE IS REGISTERING A FINAL RINSE TEMP. OF 153.2-167.4 ONLY. INSTRUCTED TO USE 3-COMP. SINK TO EFFECTIVELY SANITIZE ALL UTENSILS/EQUIPMENT, WITH 200-PPM QUATS UNITL UNIT ...

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

(7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. NOTED 11-SMALL/FRUIT FLIES ON WALLS, BOXES & SHELVES OF DRY STORAGEAREA AT BACK PREP ROOM (EAST WALL); 6-ON WALL/CEILING AT DISHROOM; 5-ON A ILLAR AROUND THE BAR. INSTRUCTED TO ELIMINATE SOURCE & CLEA...

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

ALL ICE BINS AT THE BAR MUST HAVE LIDS-INSTRUCTED TO PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

FOLLOWING NEED CLEANING: CAN OPENER, INTERIOR FLOOR OF FRONT COOLER DRAWERS; DE-LIME EXTERIOR OF DISHMACHINE ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

FLOORS AT BAR & DISHROOM MUST BE KEPT CLEAN & DRY, INCLUDING FLOOR DRAINS, TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

WALLS/CEILING TILES AFFECTED BY PESTS/FOOD STAINS/DUST MUST CLEANED & SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.

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. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, BROKEN. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COOK...

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. FLOORS THROUGHOUT PREP AREA IN NEED OF REGROUTING. MUST CLEAN, REGROUT AND MAINTAIN FLOORS AT ALL TIMES.

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. Use dustless cleaning methods. CEILING IN DRY STORAGE AREA IN NEED OF CLEANING TO RERMOVE DUST AT AIR VENT, WALL AND IN CEILING AT FRONT HOT LINE IN NEED OF CLEANING TO REMOVE ALL ...

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

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. Shielding to protect against broken glass falling into food shall be prov...

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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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 CHECK AND CALIBRATE STEM THERMOMETERS DAILY.