Kasbah Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN UP PROCEDURE OR SUPPLIES ON THE PREMISES TO RESPOND TO VOMIT AND DIARHHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE BOTH. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY-TO-EAT, TCS FOODS REFRIGERATED OVER 24 HOURS NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL APPLICABLE FOODS. PRIORITY FOUNDATION 7-38-005. NO CITATION IS...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO METAL STEM PROBE THERMOMETER ON THE PREMISES TO TAKE HOT AND COLD FOOD TEMPERATURES. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

OBSERVED SINGLE-USE TAKEOUT CONTAINERS IMPROPERLY STORED ON THE SHELVES OF THE PREP AREA. MANAGEMENT INSTRUCTED TO STORE ALL CONTAINERS INVERTED TO PREVENT CONTAMINATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MEATS STORED IN PLASTIC GROCERY BAGS IN THE PREP COOLER. MANAGEMENT INSTRUCTED TO STORE ALL FOODS IN FOOD GRADE CONTAINERS OR STORAGE BAGS ONLY.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED HEAVILY STAINED SURFACES ON THE CUTTING BOARDS. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE GREASE AND FOOD DEBRIS ON THE STOVE AND DEEP FRYER, EXTERIOR OF BLENDER, INTERIOR OF PREP COOLERS AND FREEZER, WIRE STORAGE RACKS AND PREP TABLES.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

REPAIR THE LEAKS UNDERNEATH THE 3 COMPARTMENT SINK AT THE DRAIN LINE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED WASTE RECEPTACLE IN THE UNISEX WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE HEAVY BUILDUP OF GREASE AND FOOD DEBRIS ON THE WALLS OF THE PREP AREA ESPECIALLY NEXT TO AND BEHIND THE COOKING EQUIPMENT. CLEAN THE GREASE BUILDUP UNDERNEATH THE COOKING EQUIPMENT ON THE FLOOR.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED A MISSING LIGHT SHIELD IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROVIDE LIGHT SHIELDS WHERE MISSING.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

CLEAN THE HEAVY GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.

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

MUST PROVIDE LABEL(NAME OF THE PRODUCT AND DATE)ON ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN PREP COOLER AND MAINTAIN. ALSO ALL DRY FOOD CONTAINERS NEEDS LABEL ALSO.

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

ALL CLEAN UTENSILS POTS AND PANS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST ACCUMULATION.

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

SMALL REACH IN FREEZER WITH HEAVY ICE ACCUMULATED. MUST DEFROST AND MAINTAIN. MUST REPLACE GROCERY BAGS BEING USED TO STORED FROZEN MEATS WITH FOOD GRADE STORAGE BAG.

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

MUST CLEAN AND SANITIZE ALL THE CHOPPING BOARDS WITH DEEP CUT WITH BLACK COLOR OR REPLACE AND MAINTAIN. MUST CLEAN AND SANITIZE ALL THE DRY FOOD CONTAINERS AND MAINTAIN.

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

FILTER AND HOOD IN THE COOK LINE WITH GREASE AND DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND GREASE AND MAINTAIN. CEILING VENT COVER INSIDE THE WASHROOM WITH DUST ACCUMULATED. MUST CLEAN REMOVE DUST AND MAINTAIN.

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

ALL BAGS OF ONIONS AND BAGS OF POTATOES STORED ON THE FLOOR MUST BE ELEVATED 6" OFF THE FLOOR OR PROVIDE RAISED SHELVINGS TO STORE BAGS OF POTATOES AND ONIONS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

EMPLOYEES IN THE PREP AREA HELPING PREPARE FOOD MUST WEAR HAIR RESTRAINT TO CONFINE THE HAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WAS CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARDS MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

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

RUBBER GASKET ALONG THE DOOR OF THE RIGHT DOOR OF THE 2 DOOR REACH IN COOLER IN THE KITCHEN RIPPED OFF. MUST REPAIR AND MAINTAIN.

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

CLEAN,REMOVE DUST ACCUMULATED ON THE FAN GUARD OF THE 2 DOOR REACH IN COOLER AND MAINTAIN. CLEAN AND SANITIZE THE WALLS,CEILING INSIDE OF THE 2 DOOR REACH IN COOLER IN THE KITCHEN AND MAINTAIN.

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

MUST CLEAN THE FLOOR UNDER AND BEHIND ALL COOKING EQUIPMENT AND MAINTAIN.

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

MUST INSTALL A MOP SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND BACK FLOW PREVENTER DEVICE ATTACHED TO THE FAUCET.