LA MAMA,S PIZZA INC.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER WASHING HIS HANDS INSIDE 3PART SINK. POOR HYGIENIC PRACTICES. INSTRUCTED HANDS MUST BE WASHED IN EXPOSED SINK WITH WARM WATER AND SOAP, THE WASHING OF HANDS IN A UTENSIL WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED 7-38-010[A]

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN-SANITIZE; PREP REACH IN COOLER AND BOTTOM PANEL OF PREP TABLE AND REMOVE FOIL COVERING FROM SAME TABLE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS AT CORNERS AND ALONG WALLS.

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. MUST PROVIDE THERMOMETERS FOR COOLERS.

All employees shall be required to use effective hair restraints to confine hair.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//NO PEST CONTROL LOG BOOK & SERVICE FOOR BUSINESS

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.//NO LICENSE DISPOSAL SERVICES

All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST INVERT ALL POTS,PANS,PLATS IN PREP AREA/ MUST REMOVE ALL LARGE PANS TO LARGE TO SUBMERGE INTO SINKS IN 3COMP SINK

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST REPLACE STAIN & PITTED CUTTING BOARD IN PREP AREA/RUSTY SHELVES IN REACH IN COOLER IN PREP AREA NEED TO REPLACE OR REPAINT./LIDS FOR ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS DRY STORAGE INTERIOR,EXTERIOR OF EQUIPMENT NEED CLEANING

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//MUST REPAIR COVE ON FLOORS IN DINNING AREA GAP BETWEEN WALL & FLOOR/REPLACE MISSING IN POOR REPAIR TILE IN BUSINESS/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE

The walls and ceilings shall be in good repair and easily cleaned.//MUST DETAIL CLEAN OR PAINT WALL IN KITCHEN AREA

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.// MUST HAVE SELF-CLOSEING DOOR ON RESTROOM DOOR LEADING TO KITCHEN AREA

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST INSTALL DRAIN BOARD ON 3COMP. SINK IN PREP AREA

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 REMOVE ALL UNNECESSARY ARTICLES ON PREMISES