King'S Cafe and Desserts

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

THE INTERIOR TOP OF THE CHEST FREEZER IS IN POOR REPAIR,AND GASKET IS MISSING,MUST REPAIR

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

CLEAN INTERIOR PANEL OF ICE MACHINE IN REAR OF PREMISES,HAS NO ICE INSIDE MACHINE AT THIS TIME,HOWEVER MANAGER STATES STILL USE MACHINE

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

DETAIL CLEAN THE WALLS IN THE REAR PREP AREA NEAR COOLER

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

PROVIDE 3 STOPPERS AT THE 3 COMPARTMENT SINK IN REAR PREP AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE ALL COLD HOLDING UNITS IN PREP AREA

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED NO HOT OR COLD RUNNING WATER AT THE EXPOSED HANDSINK IN THE REAR PREP AREA NEXT TO 3 COMPARTMENT SINK,CRITICAL VIOLATION 7-38-030

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT#1155007 DATE 04-22-2013(30)LABEL AND DATE ALL PREPARED FOODS IN COOLER(34)CLEAN FLOORS UNDER ALL EQUIPMENT,ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS(35)REPAIR CEILING IN DISHWASHING A...

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

THE INTERIOR TOP OF THE CHEST FREEZER IS IN POOR REPAIR,AND GASKET IS MISSING,MUST REPAIR

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

CLEAN INTERIOR PANEL OF ICE MACHINE IN REAR OF PREMISES,HAS NO ICE INSIDE MACHINE AT THIS TIME,HOWEVER MANAGER STATES STILL USE MACHINE

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

DETAIL CLEAN THE WALLS IN THE REAR PREP AREA NEAR COOLER

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

PROVIDE 3 STOPPERS AT THE 3 COMPARTMENT SINK IN REAR PREP AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE ALL COLD HOLDING UNITS IN PREP AREA

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

LABEL AND DATE ALL PREPARED FOOD IN COOLERS.

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

DEFROST INTERIOR OF FRONT DESSERT DISPLAY COOLER.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, STEAM TABLES, PREP TABLES, COOLERS, FREEZERS, ETC.

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

ELEVATE ALL STOCK OFF FLOOR. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

REPAIR CEILING IN PREP, STORAGE AND DISH WASHING AREAS (WATER DAMAGE). CLEAN ALL CEILING VENTS (DUST BUILDUP).

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

REPLACE BURNED OUT LIGHT BULBS IN FRONT PREP AND DISH WASHING AREAS.

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

PROPERLY ORGANIZE AND REMOVE ALL CLUTTER IN PREP AND STORAGE AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 15LBS OF SHREDDED CHEESE,MILK AND EGGS AT IMPROPER TEMPERATURES BETWEEN 47-50 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGR...

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

MUST DETAIL CLEAN FLOORS UNDER AND BEHIND COOK LINE,ALL COOLERS,UNDER PREP TABLES,SINKS,CABINETS AND SHELVES. MUST REMOVE FOOD DEBRIS BUILD UP,DIRT,GRIME AND STANDING WATER. ALSO DETAIL CLEAN FLOORS IN ALL STORAGE AREAS AND IN MOP SINK CLOSET.

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

MUST DETAIL CLEAN WALLS IN PREP AREAS AND WHERE NEEDED.

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

MUST REPAIR PEELING PAINT ON CEILINGS ABOVE FRONT PREP AREA AND REAR DISHWASHING AREA.

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

MUST PROVIDE MORE ADEQUATE LIGHTING AND REPLACE BURNED OUT LIGHT BULBS OVER FRONT AND REAR PREP AREAS AND DISH WASHING AREA.

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

MUST REMOVE EXTREME CLUTTER FROM PREP AREAS,REAR STORAGE CLOSET,HALLWAY,AND MOP SINK ROOM TO PREVENT INSECT AND RODENT HARBORAGE. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR AND AWAY FROM WALLS. PROPERLY MAINTAIN UNUSED COOLER IN FRONT PREP AREA OR ...

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

PAINT RAW WOOD SURFACES IE. WALL BASE COVING, TRIM AROUND FRONT DOOR,FRONT COUNTER NEXT TO STEAM TABLE AND REAR STORAGE AREA.

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

MUST MOVE STOVE,CONVECTION OVEN UNDER VENTILATION HOOD OR INSTALL VENTILATION TO THE ROOF.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 10 MOUSE DROPPINGS AT WALL LEDGE IN REAR STORAGE ROOM AND 5 ALONG WALL BASE AT REAR STORAGE ROOM. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020. MANAGER REMOVED DROPPINGS AT TH...

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

CLEAN VENTILATION HOOD AND FILTERS, STORAGE RACK, GASKETS INSIDE REFRIGERATOR, AND HOT HOLDING UNIT.

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 REPLACE ANY DAMAGE FLOOR TILES. DETAIL CLEAN FLOORS IN STORAGE AREAS AND REAR.

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 REPAIR CEILING/WALL AREAS IN POOR REPAIR-PEELING PAINT/HOLES IN PREP AREAS. REPLACE WATER DAMAGED CEILING PANELS IN TOILET ROOM. PAINT RAW WOOD SURFACES IE. WALL BASE COVING, TRI...

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 ADEQUATE LIGHTING IN FRONT PREP AREA. MUST REPLACE LIGHT BUL...

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 MOVE STOVE,CONVECTION OVEN UNDER VENTILATION HOOD OR INSTALL VENTILATION TO THE ROOF.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED GLASS TO SEPERATE PREP AREA FROM PUBLIC AT COUNTER MISSING,. MUST INSTALL.

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. MISSING STOPPERS FOR 3-COMP SINK-2. MUST PROVIDE. ALSO MUST REPAIR WOOD UNDER LARGE MIXER.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN STORAGE UNITS ON PREMISES.

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 REPLACE ANY DAMAGE FLOOR TILES. DETAIL CLEAN FLOORS IN STORAGE AREAS AND REAR.

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 REPAIR CEILING/WALL AREAS IN POOR REPAIR-PEELING PAINT/HOLES INPREP AREAS.

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 ADEQUATE LIGHTING IN FRONT PREP AREA.

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 MOVE STOVE,CONVECTION OVEN UNDER VENTILATION HOOD OR INSTALL VENTILATION TO THE ROOF. MUST REPAIR VENTILATION NOT WORKING IN WASHROOM.

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 CLEAN ALL INSIDE GARBAGE CANS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE CONTAINER TO PREPERLY STORE ICE SCOOP.