Juanita'S Puerto Rican Cousino

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

OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE CHEST FREEZERS IN FOOD PREPARATION AREA. MUST USE A FOOD GRADE BAGS ONLY.

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

DETAIL CLEAN ALL FOOD STORAGE SHELVING IN REAR PREP AREA. MUST REMOVE DIRT BUILD-UP. DETAIL CLEAN INGTERIOR PANELS OF ICE MACHINE IN FOOD PREP AREA.

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

OBSERVED CARDBOARD BOXES BEING USED AS A FLOOR LINER IN KITCHEN PREP AREA. INSTRUCTED TO REMOVE AND MAINTAIN.

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

MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED.

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

NO CITY CERTIFIED FOODSERVICE MANAGER ON DUTY/SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS BEEF STEW, CHICKEN, RICE&BEANS. A certified food service manager must be present in all establishments at which potentially haz...

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

NOTED PRECOOKED AND PREARED FOOD ITEMS INSIDE THE COOLERS AND FREEZER NOT PROPERLY LABELED. MUST PROPERLY LABEL ITEMS WITH NAME,DATE AND TIME.

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

NOTED THE FLOOR TILES IN POOR REPAIR THROUGH OUT PREMISES 1st FL. MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE. ALSO FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS AND DEBRIS.

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

NOTED HOLES IN THE WALL UNDER THE REAR EXPOSED HAND SINK. MUST SEAL ALL HOLES AND OPENING WHERE EVER NEEDED TO PREVENT PEST ENTRY POINTS. MUST CLEAN THE VENT COVERS IN THE KITCHEN CEILING TO REMOVE DUST. ALSO CLEAN FILTERS ABOVE THE COOKING EQUIPMENT...

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

MUST REMOVE ALL CLUTTER FROM BASEMENT AREA, CLEAN AND BETTER ORGANIZE,