PASS 7 violations
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS AND PREP TABLES.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SIDES OF FRYERS, INTERIOR BOTTOM CABINETS OF FRYERS AND GRILL TO REMOVE GREASE AND FOOD PARTICLES, HOODED AREA ABOVE COOKING EQUIPMENT TO REMOVE GREASE, STORAGE SHELVES WHERE NEEDED AND TABLE UNDERNEATH GRILL.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS UNDER COOKING EQUIPMENT TO REMOVBE GREASE NOTED. CLEAN FLOORS IN STORAGE ROOMS AROUND AND BEHIND EQUIPMENT WHERE NEEDED.
A WALL COVING IS NEEDED FOR WALLBASES IN OFFICE AND STORAGE ROOM NEXT TO OFFICE; PROVIDE.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE SHIELDS FOR ALL LIGHTS IN FOOD PREP AREAS.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS WITHOUT THEM.
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 ORGANIZE AND MAINTAIN ALL STORAGE ROOMS AND AREAS. REMOVE UNECESSARY ITEMS TO AVOID CLUTTER.