JOHNNY'S STATE ST. GRILL.

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.

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

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

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

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.

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

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

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.

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.

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.

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.)

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 STEAM TABLE AND REMOVE ALL GREASE BUILD UP. MUST CLEAN LIGHT SHEILDS OVER PREP AREA AND DETAIL CLEAN VENTILATION HOOD OVER COOKING EQUIPMENT.

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.

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.

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 TO 3 COMPARTMENT SINK.

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.

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 NEXT TO BASEMENT DOOR AND AT REAR END OF BASEMENT. STORE ALL ITEMS 6 INCHES OFF FLOOR.