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

REPLACE THE WATER STAINED CEILING TILE IN THE FOOD PREP AREA.

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

ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER.

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

ORGANIZE WALK-IN COOLER AND DISH WASHING AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

Facilities not maintaining proper temperatures. Instructed to have freezer at 0 F or below.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Low temperature dishmachine not properly sanitizing. Chlorine sanitizer at 0 ppm. Instructed to have chlorine sanitizer properly sanitize at 100 ppm.

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

Bar area not enclosed or protected. Instructed to extend counter or install swinging doors.

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

Dish washing facilities not maintained. While draining water at three compartmen, water coming from grease trap. Instructed to detail clean grease trap and drainlines to prevent inadequate disposal of drain water.

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

Condensation drainline going to floor drain not elevated. Instructed to elevate drainline above floor level.