Johnny'S State St. Grill

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

MUST CLEAN TABLE TOPS UNDER GRILLS, STORAGE SHELVING,INTERIOR OF PREP COOLERS TO REMOVE SPILLS, GREASE AND/OR DEBRIS. ALSO DETAIL CLEAN SELF SERVE POP NOZZLES.

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

FLOOR AROUND COOKING EQUIPMENT NEEDS CLEANING TO REMOVE GREASE AND DEBRIS.

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

NOTED A HOLE IN THE WALL BEHIND SELF SERVE POP CABINET. MUST SEAL TO PREVENT ENTRY WAY FOR PEST.

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

BROKEN TOP DOOR COVERING EXPOSING INSULATION AT CHEST FREEZER IN BASEMENT, INSTRUCTED TO REPAIR.

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

TOP SEEM OF 3-COMP SINK CRACKED, INSTRUCTED TO REPAIR. NO SINK STOPPERS AT 3-COMP SINK. MUST OBTAIN. LARGE POTS IN KITCHEN THAT DO NOT FIT IN 3-COMP SINK. INSTRUCTED TO USE UTENSILS THAT FIT IN SINK COMPARTMENT.

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

INADEQUATE LIGHTING AT BASEMENT DRY FOOD STORAGE. INSTRUCTED TO PROVIDE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER IN PREP COOLERS. INSTRUCTED TO INSTALL IN WARMEST PART.

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. MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.

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. REPALCE THE TORN DOOR GASKET AROUND THE INSIDE OF THE PREP COOLER DOOR THAT IS NEXT TO THE STAIRWAY.

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 INTERIOR OF THE PREP COOLERS.

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. MUST PROPERLY STORE FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS AND PROPERLY LABEL. (MAY NOT USE GROCERY BAGS. MUST USE FOOD GRADE BAGS OR CONTAINERS.)

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. MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF FRYERS AND OTHER COOKING EQUIPMENT. ALSO CLEAN UNDER ALL PREP TABLES AND...

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. MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT AND 3 COMPARTMENT SINK AND REMOVE FOOD DEBRIS.

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. MUST SEAL OPENING AROUND ELECTRICAL OUTLET BEHIND COOKING EQUIPMENT TO PREVENT INSECT HARBORAGE. MUST DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT AND UNDER 3 COMPARTMENT SINK.

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. MUST PROVIDE THE PROPER END CAPS ON LIGHT SHIELDS IN HALLWAY LEADING T...

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. MUST REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.

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. MUST BETTER ORGANIZE CLUTTER ALONG SIDE COOLER NE...