Loretta'S Bake Shop and Cafe

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

CLEAN MULTI USE EQUIPMENT IMPROPERLY STORED ON FLOOR. INSTD TO ELEVATE 6 INCHES.

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

VENT COVER AND SURROUNDING CEILING TILE WITH DUST ACCUMULATION. CLEAN AND MAINTAIN.

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

CLEAN FLOOR IN FURNACE CLOSET(DEBRIS NOTED).

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

CLEAN FILTERS AND LIGHT SHIELDS ABOVE COOKING EQUIPMENT.

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

MUST PROPERLY STORE ALL STOCK AND ARTICLES ON LANDING AND STAIRS LEADING INTO THE BASEMENT. ALL ARTICLES AND STOCK MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF THE FLOORS. MUST PROPERLY STORE ALL ARTICLES IN UTILITY CLOSET 6 INCHES OFF THE FLOOR. MU...

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

COOKED QUICHE FOUND SITTING ON THE COUNTER AT ROOM TEMPERATURE AT 72.3F. ALL COOKED FOODS MUST EITHER BE HELD AT 140 DEGREES OR ABOVE, BE COOLED TO 40 DEGREES WITHIN 6 HOURS(MUST BE DOCUMENTED) AND/OR HELD AT 40 DEGREES OR BELOW UNTIL RE-HEATED(165F)...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

MUST REPAIR PIPES UNDERNEATH 2ND AND 3RD COMPARTMENTS OF 3 COMPARTMENT SINK WHICH LEAK WHEN FILLED WITH WATER. SERIOUS VIOLATION 7-38-030.

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

CLEAN FLOOR IN FURNACE CLOSET(DEBRIS NOTED).

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

CLEAN FILTERS AND LIGHT SHIELDS ABOVE COOKING EQUIPMENT.

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

MUST REPAIR TANKLESS HOT WATER TANK LEAKING ONTO THE FLOOR IN THE BASEMENT.

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

MUST PROPERLY STORE ALL STOCK AND ARTICLES ON LANDING AND STAIRS LEADING INTO THE BASEMENT. ALL ARTICLES AND STOCK MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF THE FLOORS. MUST PROPERLY STORE ALL ARTICLES IN UTILITY CLOSET 6 INCHES OFF THE FLOOR....

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

FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

MUST CLEAN INTERIOR OF REACH IN COOLERS AND FREEZERS TO REMOVE SPILLS.

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

FLOORS INSIDE WALK IN COOLER NEEDS CLEANING TO REMOVE SPILLS AND DEBRIS.

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 REMOVE DUST FROM FLOOR AT CUSTOMER SEATING AREA.

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 PROVIDE WALLBASE COUVING AT STAIRWAY WALL LEADING TO BASEMENT.