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

MUST CLEAN SHELVING IN THE PREP AND STORAGE AREAS, INTERIOR OF THE REACH IN DEEP FREEZER NEEDS DEFROSTING AND CLEANING. ALSO CLEAN THE COUNTER TOPS AND PREP TABLES TO REMOVE DEBRIS. ALSO CLEAN THE EXTERIOR OF GREASE TRAP UNDER 3 COMPARTMENT SINK.

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

FLOORS NEED CLEANING THROUGH OUT PREP AND REAR STORAGE AREA TO REMOVE GREASE,SPILLS AND DEBRIS.

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

MUST CLEAN THE WALL,CEILING IN THE PREP AREA,FILTERS ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND FOOD SPLATTER.

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

NOTED THE REAR STORAGE AREA CLUTTER. MUST REMOVE ITEM NOT NEEDED AND ORGANIZE STOCK AND OTHER EQUIPMENT FOR CLEANING AND PEST MONITORING.

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

MUST LABEL (1) BULK FOOD CONTAINER IN REAR OF PREMISES

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

REMOVE RUST FROM THE GREASE TRAP AT THE 3 COMPARTMENT SINK IN REAR OF PREMISES

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

DETAIL CLEAN ALL SHELVING UNITS FRONT AND REAR THROUGHOUT PREMISES,HAS DIRT AND OLD FOOD DEBRI AND DETAIL CLEAN THE 3 DOOR REACH-IN COOLER IN REAR OF PREMISES,HAS OLD FOOD DEBRIS INSIDE COOLER ALSO DETAIL CLEAN THE TABLE NEXT TO THE DEEP FRYER,HAS G...

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

DETAIL CLEAN FLOORS THROUGHOUT PREMISES ALONG WALL BASE AND CORNERS,ESPECIALLY NEAR AND AROUND DEEP FRYER,HAS HEAVEY ACCUMLICATION OF GREASE BUILD-UP, AND REMOVE CARDBOARD FROM FLOORS IN PREP AND DISHWSHING AREA INSTRUCED TO CLEAN AND MAINTAIN AREA

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

WALLS NEED CLEANING NEAR THE COOKING EQUIPMENT OF GREASE BUILD-UP,INSTRUCTED CLEAN AND MAINTAIN AREA

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

MUST PROVIDE END CAPS ON LIGHT SHIELD COVERS IN THE PREP AREA AND DISHWASHING AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETER INSIDE THE 3 DOOR REACH-IN COOLER IN REAR OF PREMISES

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATE OR PROOF OF ENROLLEMENT,UPON NEXT INSPECTION

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

OBSERVED THE FOLLOWING NOT CLEAN REAR PREP TABLE, REAR #10 CAN OPENER, INSTRUCTED TO CLEAN AND SANITIZE.

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

OBSERVED CARDBOARD ON FLOOR UNDER FLOOR MATS, INSTRUCTED TO REMOVE THE CARDBOARD.

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

OBSERVED BROKEN CEILING TILE FRONT ABOVE TV, INSTRUCTED TO REPLACE.

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

ALL COOKED FOODS MUST BE LABELED AND DATED WHEN HELD IN REFRIGERATION FOR MORE THAN 24 HOURS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

ALL SINGLE SERVICE UTENSILS MUST BE PROPERLY STORED IN CONTAINERS WITH HANDLES UP OR OUT.

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

PAINT RUSTY SHELVES AND LEGS TO PREP TABLES.

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

: CLEAN THE FOLLOWING: HOOD & FILTERS ABOVE COOKING EQUIPMENT, GRILL, INTERIORS OF ALL CABINETS & STORAGE DRAWERS IN FRONT SERVICE COUNTER AREA, ICE MACHINE(INTERIOR AND EXTERIOR), ALL COOLERS & FREEZERS(INTERIORS AND EXTERIORS), 3 COMPARTMENT SINK, ...

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

CLEAN FLOORS ALONG THE BASES OF THE WALLS UNDERNEATH ALL TABLES IN THE DINING ROOM AND BEHIND ALL HEAVY EQUIPMENT IN REAR STORAGE/DISH WASHING AREA.

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

REPLACE ALL STAINED CEILING TILES. REPLACE BLOWN LIGHTS IN DINING AREA. CLEAN WALLS, DOORS , LOWER EXTERIOR SECTIONS OF FRONT SERVICE COUNTER AND CEILINGS THROUGHOUT WHERE NOT CLEAN.

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

REPLACE ALL MISSING END CAPS ON LIGHTS IN DISH WASHING AND FOOD PREP AREAS.

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

MUST PROVIDE 3 STOPPERS FOR 3 COMPARTMENT SINK.

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

MUST ELIMINATE CLUTTER FROM ALL AREAS IN FRONT SERVICE COUNTER AREA(FROM SHELVES AND INSIDE CABINETS).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ICE SCOOP TO PREVENT CONTAMINATION. ALL WIPING CLOTHS MUST BE STORED IN SANITARY SOLUTION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

SMALL REFRIGERATED PREP TABLE NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 47.1F. COOLER MUST MAINTAIN AN INTERNAL AIR TEMPERATURE OF 40 DEGREES OR BELOW. INSTRUCTED TO ADJUST TEMPERATURE DIAL AND/OR HAVE UNIT SERVICED. CRITICAL VIOLATI...

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

HAM-61.1F, PRE-COOKED SAUSAGE-57.7F, COOKED TOFU PATTIES-61.4F, EGGS-45.6F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED OR HELD AT 40 DEGREES OR BELOW UNDER REFRIGERATION OR AT 140 DEGREES OR ABOVE HOT. PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLU...

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

25 MICE DROPPINGS OBSERVED ON STORAGE SHELVES UNDERNEATH FRONT SERVICE COUNTER AND IN CABINETS UNDER SODA DISPENSERS. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, REMOVE ALL UNNECESSARY ARTICLES FROM THESE AREAS, AND REQUEST VISIT FROM PEST CONTROL CO...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED FEBRUARY 5, 2013 ON REPORT# 1296274 NOT CORRECTED:-33- OBSERVED THE FOLLOWING FOOD EQUIPMENT NOT CLEAN: INTERIOR OF FOOD STORAGE CABINETS,DEEP FRYERS/COOKING EQUIPMENT,AND REAR STORAGE UNITS AND BOTTOM PR...

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

ALL COOKED FOODS MUST BE LABELED AND DATED WHEN HELD IN REFRIGERATION FOR MORE THAN 24 HOURS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

ALL SINGLE SERVICE UTENSILS MUST BE PROPERLY STORED IN CONTAINERS WITH HANDLES UP OR OUT.

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

PAINT RUSTY SHELVES AND LEGS TO PREP TABLES.

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

CLEAN THE FOLLOWING: HOOD & FILTERS ABOVE COOKING EQUIPMENT, GRILL, INTERIORS OF ALL CABINETS & STORAGE DRAWERS IN FRONT SERVICE COUNTER AREA, ICE MACHINE(INTERIOR AND EXTERIOR), ALL COOLERS & FREEZERS(INTERIORS AND EXTERIORS), 3 COMPARTMENT SINK, CO...

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

SEE VIOLATION #29

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

SEE VIOLATION #29

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

SEE VIOLTION #29.

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

REPLACE ALL STAINED CEILING TILES. REPLACE BLOWN LIGHTS IN DINING AREA. CLEAN WALLS, DOORS , LOWER EXTERIOR SECTIONS OF FRONT SERVICE COUNTER AND CEILINGS THROUGHOUT WHERE NOT CLEAN.

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

SEE VIOLATION #29

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

MUST PROVIDE 3 STOPPERS FOR 3 COMPARTMENT SINK.

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

SEE VIOLATION #29.

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

MUST ELIMINATE CLUTTER FROM ALL AREAS IN FRONT SERVICE COUNTER AREA(FROM SHELVES AND INSIDE CABINETS).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ICE SCOOP TO PREVENT CONTAMINATION. ALL WIPING CLOTHS MUST BE STORED IN SANITARY SOLUTION.

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

OBSERVED THE FOLLOWING FOOD EQUIPMENT NOT CLEAN: INTERIOR OF FOOD STORAGE CABINETS,DEEP FRYERS/COOKING EQUIPMENT,AND REAR STORAGE UNITS AND BOTTOM PREP TABLES.MUST DETAIL CLEAN/MAINTAIN.

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

OBSERVED DEBRIS BUILD-UP ON ALL FLOORS BEHIND,BETWEEN.ALL HEAVY EQUIPMENT ON PREMISES,AND COOKING EQUIPMENT.MUST DETAIL CLEAN FLOORS OF DEBRIS.

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

LIGHT SHIELD COVERS IN CEILING AT FRONT COUNTER NOT CLEAN.MUST CLEAN,REMOVE DEBRIS/MAINTAIN.

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

LIGHTS NOT SHIELDED OVER PREP TABLE.MUST SHIELD.

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

OBSERVED DUST PAN IN POOR REPAIR.MUST REPLACE.ALSO FOUND DIRTY MOP WATER AND MOP IN REAR.MUST CLEAN AND PROPERLY STORE CLEANING EQUIPMENT AFTER USE.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily CONTINUE TO CLEAN EXTERIOR OF GRILL AND TABLE U...

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.CLEAN FLOOR IN REAR STORAGE AREA. AS LISTED ON REPORT 537720 11/28/11.

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.NEED TO REPLACE WATER DAMAGED CEILING TILE FRONT AS LISTED IN REPORT 537720 11/28/11.

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.NEED TO REPLACE BURNT OUT BULB IN FRONT DINNING AREA AS LISTED ON REPORT 5...

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.OBSERV...

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.NEED TO CLEAN SIDES OF REAR GRILL, AND UNDER GRILL.

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.CLEAN FLOOR IN REAR STORAGE AREA.

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.OBSERVED ONE CEILING TILE WATER DAMAGED FRONT DINNING AREA, NEED TO REPLACE.

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.NEED TO REPLACE BURNT OUT LIGHT IN FRONT DINNING AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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. OBSERVED THE SINGLE SERVICE ITEMS: SPOONS, FORKS, A...

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.OBSERVED THE FOLLOWING NOT CLEAN FRONT SODA COOLER, JET SPRAY MACHINE,COFFEE MACHINE ABOVE COFFEE BASKET, REAR STOVE, FR...

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.OBSERVED THE FLOOR UNDER AND AROUND EQUIPMENT NOT CLEAN INSTRUCTED TO CLEAN.

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.OBSERVED THE WALLS AND CEILING NOT CLEAN FRONT DUSTY INSTRUCTED TO CLEAN AND REMOVE DUST.

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 THE FRONT LIGHT SHIELD NOT CLEAN INSTRUCTED TO CLEAN.

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.OBSERVED UNUSED EQUIPMENT TWO DISH MACHINES 1 REAR 1...