critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE;COOKED CRAB RANGOON STORED IN FRONT OF COOKING EQUIPMENT AT TEMP OF 46.9...
critical Employee Hygiene
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
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.POOR HYGIENIC PRACTICES, OBSERVED EMPLOYEE SWEEPIN...
critical Food Temperature
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.O...
critical Sanitation
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.STAFF WASHROOM NOT MAINTAINED OBSERVED TOILET BOWL WITH ENCRUSTED FECES ON RIM AND UNDER THE RIM OF T...
serious Sanitation
TOXIC ITEMS PROPERLY STORED, LABELED AND USED
Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner.CHEMICALS NOT PROPERER LY STORED.OBSERVED OPENED COMET STORED NEXT TO OPENED...
minor Sanitation
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.NEED TO PROVIDE KNIFE RACKS FOR EACH PREP TABLES. DO NOT STORED KNIFE BETWEEN EQUIPMENT.REPLACE HEAVILY PITTED CUTTING BO...
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN ALL COOKING EQUIPMENT , GREASE BUILD UP(INTERIOR AND EXTERIOR),KEEP CLEAN INTERIOR OF EXPOSED HAND SINK.
minor Sanitation
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.KEEP FLOOR CLEAN UNDER COOKING EQUIPMENT, GREASE BUILD UP.
minor Sanitation
LINEN: CLEAN AND SOILED PROPERLY STORED
Soiled and clean linens, coats, and aprons shall be properly stored.STORE CLOTH IN SANITIZE SOLUTION , FOR EACH WORKING STATION.