Madison & Vine Wines

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN FLOORS IN STORAGE AREAS WHERE NEEDED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO ORGANIZE ALL STORAGE AREAS AND ROOMS AND MAINTAIN.

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

MUST CLEAN DEBRI AND DUST FROM FLOOR IN PREP AREA AND NEAR FRONT CLOSET REFRIGERATOR.

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

MUST ADJUST THRESHOLDS AT FRONT AND REAR DOORS.

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

MUST PROVIDE 1- MORE SINK STOPPER FOR 3- COMP SINK

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER FOR FRONT REACH IN COOLER ON SALES FLOOR.

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

MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT STORAGE AREA

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

CEILING IN DISWASHING AREA NOT CONSTRUCTED PER CODE, ARTIFICIAL VINES AND NETTING NOTED ABOVE. INSTD TO HAVE CEILING A SMOOTH, NON POROUS, EVEN, EASILY CLEANABLE SURFACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETER IN COOLER IN POOR REPAIR. REPLACE AND MAINTAIN.

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

CLEAN THE GASKETS AROUND THE FREEZER DRAWER OF THE REFRIGERATOR.

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

ELIMINATE CLUTTER IN STORAGE AREA(S) ON THE LOWER LEVEL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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 INSTALL A THERMOMETER AT CHEESE COOLER.