PASS W/ CONDITIONS 9 violations 1 CRITICAL
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. OBSERVED FOOD HANDLER WASHING AND RINSING MULTI-USE UTENSILS, SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK USING 100PPM CHLORINE FOR PROPER SANITATION. CRITICAL CITATION ISSUED, 7-38-030.
All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLER.
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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STOREGE SHELVES.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS.
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, COOKING EQUIPMENT, FRONT AREA STORAGE SHELVES AND PIZZA AND MICROWAVE OVENS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT KITCHEN AND STORAGE AREAS, UNDER EQUIPMENT AT CORNERS AND ALONG WALLS.
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN FILTERS AND HOOD ABOVE COOKING EQUIPMENT.
MUST REMOVE UNNECESSARY ARTICLES THRU-OUT REAR STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
All employees shall be required to use effective hair restraints to confine hair.