J&J FISH & CHICKEN.

OBSERVED EXTERIOR AND BACK OF DEEP FRYERS WITH EXCESSIVE GREASE AND OLD FOOD ON SURFACES OF COOKING EUIPMENT.MUST DETAIL CLEAN/MAINTAIN.

WALL AREA BY TABLE OF BEEF HOLDING UNIT NOT CLEAN OF DEBRIS,AND OLD FOOD STAINS.MUST CLEAN WALL/MAINTAIN.MISSING CEILING TILES ABOVE BACK DOOR.MUST REPLACE.

COLD WATER HANDLE AT 3-COMP SINK,LEAKY.MUST REPAIR ALSO HOSE CONNECTED TO FAUCET OF MOP SINK WITH NO BACKFLOW DEVICE.MUST REMOVE HOSE.MUST INSTALL BACKFLOW DEVICE FOR CONNECTION OF HOSE.

NO METAL STEM THERMOMETER TO MONITORING TEMPERATURES OF FOODS.MUST PROVIDE FOR FOOD HANDLER.

CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, FRYER CABINETS, COOLERS, FREEZERS.

ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.

REPLACE STAINED CEILING TILES NEAR REAR DOOR.

PROVIDE LIGHT SHIELDS IN REAR PREP/DISH WASHING AREA.

REMOVE SOILED WATER FROM MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

CLEAN INTERIOR OF MICROWAVE FRONT, AND EXTERIOR OF THE BULK CONTAINERS. AND CLEAN FANGUARD COVERS IN BOTH 2 DOOR COOLERS.

WATER DAMAGED CEILING TILES NEED TO REPLACE.

REPAIR COLD WATER HANDLE AT 3 COMPARTMENT SINK (LEAKING). ALSO NEED BACKFLOW DEVICE FOR UTILITY MOP SINK.

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 INSIDE WALK-IN FREEZER AND STORAGE AREAS.

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 PREP TABES, COOLERS, FREEZERS, SINKS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL STOCK OFF FLOOR.

REMOVE SOILED WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT PREVENT INSECT BREEDING.

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 CARRYOUT CONTAINERS AND PLASTIC FORKS TO PROTECT FROM CONTAMINATION.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF COOLERS, FREEZERS, FRYERS (DUST AND GREASE BUILDUP)

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.

The walls and ceilings shall be in good repair and easily cleaned. REPLACE STAINED CEILING TILES IN LOBBY. INSTALL SPLASH GUARD BETWEEN UTILITY AND 3-COMP SINK.

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 ABOVE 3-COMP SINK.