Mary'S Cafe

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

DETAIL CLEAN THE GREASE AND FOOD DEBRIS FROM ALL COOKING EQUIPMENT, PREP TABLES AND STORAGE SHELVES THROUGHOUT THE PREP AREAS.

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

DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREAS ESPECIALLY UNDER THE COOKING EQUIPMENT AND ALONG THE WALLS. DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT TO PREVENT PEST HARBORAGE. CLEAN ANY DEAD INSECTS FROM THE FLOOR OF THE PREP AREAS.

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

DETAIL CLEAN THE WALLS THROUGHOUT THE PREP AREAS. REPLACE THE MISSING WALL TILES IN THE MEN'S WASHROOM.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PEPSI PREP COOLER IN THE CORNER OF THE COOK'S LINE WITH A TEMPERATURE OF 70F INSIDE OF THE COOLER. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS HAM AND EGGS. UNIT TAGGED H...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PEPSI PREP COOLER: EGGS AT 60.2F, HAM AT 54.3-56.6F, TURKEY BREAST AT 55.4F, SAUSAGE AT 61.8F, COTTAGE CHEESE AT 56.2F, CHEESES AT 52.3F. MANAGE...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED LIVE FRUIT FLIES AND LIVE COCKROACHES ON THE WALLS AND CEILING OF THE PREP AREAS, WASHROOMS AND DINING ROOM. APPROXIMATELY 40 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THE DISHROOM AND THE WALLS OF THE DINING ROO...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL AND DATE ALL PREPARED FOOD STORAGE CONTAINERS.

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

DETAIL CLEAN THE GREASE AND FOOD DEBRIS FROM ALL COOKING EQUIPMENT, PREP TABLES AND STORAGE SHELVES THROUGHOUT THE PREP AREAS.

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

DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREAS ESPECIALLY UNDER THE COOKING EQUIPMENT AND ALONG THE WALLS. DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT TO PREVENT PEST HARBORAGE. CLEAN ANY DEAD INSECTS FROM THE FLOOR OF THE PREP AREAS.

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

DETAIL CLEAN THE WALLS THROUGHOUT THE PREP AREAS. REPLACE THE MISSING WALL TILES IN THE MEN'S WASHROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO PROBE THERMOMETER PROVIDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

INADEQUATE INSECTS CONTROL. FOUND 9 LIVE COCKROACHES BEHIND STAND-UP COOLER AND DISHROOM, INSTRUCTED MGR TO ELIMINATE COCKROACHES ACTIVITY IN ALL AFFECTED AREAS, CLEAN AND REMOVE ALL THE DEAD ONES. PEST CONTROL SERVICE RECOMMENDED.

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

THE FOLLOWING NOT CLEAN: SHELVES IN KITCHEN, SODA DISPENSERS, INTERIOR SURFACES OF ICE MAKER AND PREP TABLES NEXT TO DISH MACHINE.

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

CRACKS AND CREVICES NOTED THROUGH OUT KITCHEN AND DISHROOM WALLS, ALSO HOLES NOTED ON WALLS, INSTRUCTED TO SEAL AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MISSING LIGT SHIELD ON KITCHEN CEILING LIGHT, INSTRUCTED TO PROVIDE.

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

ADDITIONAL HAND SINK MUST BE INSTALLED AT DISH/PREP ROOM.

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

FOLLOWING NEED CLEANING: FAN GUARDS OF COOLERS, RUBBER GASKETS OF COOLER DOORS-DUE TO DUST/FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

FLOOR TILES MISSING AT COOK'S LINE, MUST PROVIDE OR MAKE SMMOTH/EASILY CLEANABLE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

LEAK AT FAUCET BASE OF 3-COMP SINK, MUST FIX. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapte...

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. CUTTING BOARDS IN NEED OF REPLACING, DEEP CUTS, STAINED. MUST REPLACE AND MAINTAIN.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. ICE MACHINE IN NEED OF CLEANING TO REMOVE B...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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. ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST IN...

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. All utensils shall be thoroughly cleaned and sanitized after each usage. Cooking equipment in need of cleaning to re...

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. Floors in the rear prep area in need of cleaning to remove build-up.

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. Use dustless cleaning methods. Coving in washroom in need of repair. all opening in need of sealing.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. All wiping cloths in need of proper storage in a sanitizing solution.