Hooks Fish & Chicken

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

NO PEST CONTROL LOG BOOK AVAILABLE DURING INSPECTION. PREMISES MUST BE SERVICED BY A LICENSED EXTERMINATOR AND LOG BOOK MAINTAINED AND AVAILABLE UPON INSPECTION. OBSERVED SEVERAL FLYING INSECTS IN REAR DISH WASHING AREA. INSTRUCTED MANAGER TO CALL A...

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

NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD(ITALIAN BEEF 159.7F)PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-0...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO OBTAIN CHEMICAL SANITIZER TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030

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

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1589072 ON 12-1-15:45-INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS. SERIOUS VIOLATION 7-42-090

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

INVERT ALL CARRY OUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, FRYER CABINETS, PREP TABLES, AND SINKS.

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

CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

CLEAN INTERIOR AND EXTERIOR OF VENTILATION OF HOOD(GREASE BUILDUP)AND CEILING VENTS (DUST BUILDUP). SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS IN ALL AREAS.

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

INSTALL AN EXPOSED SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN REAR DISH WASHING AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL COOLERS AND METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.

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

INSTRUCTED TO LABEL ALL BULK INGREDIENT CONTAINERS.

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

INSTRUCTED TO REMOVE THE EXCESS THICK ACCUMULATION OF ICE IN THE REACH IN FREEZERS. MAINTAIN SAME.

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

INSTRUCTED TO REMOVE THE RUST FROM THE EXTERIOR OF THE GREASE TRAP AND FROM THE STORAGE RACKS INSIDE THE WALK IN COOLER.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: ALL STORAGE RACKS IN THE PREP AREA AND IN THE WALK IN COOLER. REMOVE FOOD, DIRT/DUST BUILD UP. ALL PREP TABLES INTERIOR/EXTERIOR OF DEEP FRYERS. REMOVE THICK DIRT/DUST, GREASE AND FOOD BUILD UP....

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE FLOOR DRAIN AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND INSIDE THE WALK IN COOLER.

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

INSTRUCTED TO REMOVE THE RUST FROM THE FLOORS IN THE REAR/FRONT PREP AREA AND FROM THE WALK IN COOLER FLOOR.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALLS, CEILING VENTILATION HOOD AND VENTS IN THE REAR AND PREP AREA. REMOVE DIRT/DUST, FOOD AND GREASE.

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

INSTRUCTED TO REPLACE THE WATER STAINED CEILING TILES IN THE FRONT AND REAR OF THE ESTABLISHMENT. MUST REPLACE THE DAMAGED WALL PANEL IN FRONT OF THE COOLER (WHERE THE BREAD IS KEPT) IN THE FRONT PREP AREA AND SEAL ALL CRACKS AND CREVICES THROUGH OUT...

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

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

INSTRUCTED TO LABEL ALL BULK INGREDIENT CONTAINERS.

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

INSTRUCTED TO REMOVE THE EXCESS THICK ACCUMULATION OF ICE IN THE REACH IN FREEZERS. MAINTAIN SAME.

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

INSTRUCTED TO REMOVE THE RUST FROM THE EXTERIOR OF THE GREASE TRAP AND FROM THE STORAGE RACKS INSIDE THE WALK IN COOLER.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: ALL STORAGE RACKS IN THE PREP AREA AND IN THE WALK IN COOLER. REMOVE FOOD, DIRT/DUST BUILD UP. ALL PREP TABLES INTERIOR/EXTERIOR OF DEEP FRYERS. REMOVE THICK DIRT/DUST, GREASE AND FOOD BUILD U...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE FLOOR DRAIN AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND INSIDE THE WALK IN COOLER.

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

INSTRUCTED TO REMOVE THE RUST FROM THE FLOORS IN THE REAR/FRONT PREP AREA AND FROM THE WALK IN COOLER FLOOR.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALLS, CEILING VENTILATION HOOD AND VENTS IN THE REAR AND PREP AREA. REMOVE DIRT/DUST, FOOD AND GREASE.

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

INSTRUCTED TO REPLACE THE WATER STAINED CEILING TILES IN THE FRONT AND REAR OF THE ESTABLISHMENT. MUST REPLACE THE DAMAGED WALL PANEL IN FRONT OF THE COOLER (WHERE THE BREAD IS KEPT) IN THE FRONT PREP AREA AND SEAL ALL CRACKS AND CREVICES THROUGH OU...

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

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

OBSERVED REAR FREEZER LID IN POOR REPAIR NEED TO REPAIR OR REPLACE.RUSTY STORAGE SHELVES IN WALK-IN COOLER NEED TO REMOVE RUST.

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

CLEAN INTERIOR OF FRYER DOORS ALSO EXTERIOR OF FRYERS. CLEAN AND SANITIZE THE GYROS TRAY.

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

CLEAN FLOOR REAR UNDER MAHONEY OIL TRANSFER STATION.REPLACE MISSING FLOOR DRAIN COVER SIDE STORAGE AREA.

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

CLEAN LIGHT SHIELDS.

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

All food not stored in the original container shall be stored in properly labeled containers. NEED TO DATE BULK STORAGE BINS FROM REPORT 543572 DATE 8/25/11.

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.NEED TO REPLACE RUBBER GASKETS IN FRONT COOLER DOOR.

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 REAR UPRIGHT FREEZER INTERIOR. CLEAN DOOR RUNNER ON DESERT CASE FRONT.CLEAN COOLER STORAGE SHELVING, FAN G...

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 PREP TABLE, VENTILATION HOOD AND FILTERS FROM REPORT 543572 DATE 8/25/11.

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.CONTINUE TO CLEAN FLOORS UNDER ALL COOKING EQUIPMENT, ALONG WALL AND IN CORNERS FROM REPORT 543572 DATE 8/25/12.

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 ALL WATER DAMAGED CEILING TILES WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREA.

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL BULK CONTAINERS. LABEL SLICED FRUIT AND PREPARED SALADS IN COOLER.

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. INVERT ALL CARRY OUT CONTAINERS AND UTENSILS TO PROT...

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. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING FOR STORAGE.

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. CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, FRYER CABINETS, PREP TABLES, VENTILATION HOOD, FILTERS.

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 NEED CLEANING UNDER ALL FRYERS, PREP TABLES, COOLERS, ETC ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

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.REPLACE DAMAGED CEILING TILES IN ALL AREAS. WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS.

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. PROVIDE ADEQUATE LIGHTING IN WALK-IN COOLER AND VENTILATION HOOD.

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. SEPARATE CHICKEN WING SAUCE AND HOT SAUCE FROM CLEANING SUPPLIES IN REAR STORAGE. REMOVE ITEMS FROM UTILITY SINK. REMOVE HOT SAUCE AND BREADING FROM WA...

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL BULK CONTAINERS. LABEL SLICED FRUIT AND PREPARED SALADS IN COOLER.

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. INVERT ALL CARRY OUT CONTAINERS AND UTENSILS TO PR...

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. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING FOR STORAGE.

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. CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, FRYER CABINETS, PREP TABLES, VENTILATION HOOD, FILTERS.

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 NEED CLEANING UNDER ALL FRYERS, PREP TABLES, COOLERS, ETC ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

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.REPLACE DAMAGED CEILING TILES IN ALL AREAS. WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS.

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. PROVIDE ADEQUATE LIGHTING IN WALK-IN COOLER AND VENTILATION HOOD.

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. SEPARATE CHICKEN WING SAUCE AND HOT SAUCE FROM CLEANING SUPPLIES IN REAR STORAGE. REMOVE ITEMS FROM UTILITY SINK. REMOVE HOT SAUCE AND BREADING FROM W...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF FRONT DISPLAY COOLER 54.6F. INSTRUCTED MANAGER TO REPAIR COOLER MUST MAINTAIN 40F O...

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

All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF 4 CONTAINERS OF COLESLAW 55.6F, 14 PACKS OF CHEESECAKE 51.9F, 9 CONTAINERS OF SPAGHETTI 50.7F STORED IN FRONT DISPLAY COOLER. INSTRUCTED MANAGER TO DISCARD. CRIT...

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. CLEAN INTERIOR AND EXTERIOR OF VENTILATION HOOD, FRYER CABINETS, COOLERS, FREEZERS

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. ELEVATE ALL STOCK 6" OFF FLOOR. REPLACE DAMAGED FLOOR TILES IN 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. REPLACE STAINED CEILING TILES IN ALL AREAS.

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. PROVIDE THERMOMETERS IN ALL COOLERS.