Maxwell Street

FACILITIES TO MAINTAIN PROPER TEMPERATURE

MUST HAVE ADDITIONAL COOLERS AT TIME OF INSPECTION AND HAVE ALL COOLERS UP AND OPERATING, PREMISES NOT OPEN FOR BUSINESS

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

MUST REMOVE STANDING WATER IN BASEMENT AREA AND REPAIR FLOOR DRAIN SO WATER GOES DOWN INTO DRAIN AND NOT JUST STANDING

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

MUST PROVIDE A RODENT PROOF STRIPE AT FRONT DOOR, APPROX. 1/4 GAP OPENING AT BOTTOM OF DOOR, PREMISES NOT OPEN FOR BUSINESS

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

MUST PROVIDE A ACTUAL FOOD SAN. CERT. AT TIME OF INSPECTION, OR PROOF OF ENROLLMENT

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE SPLASH GUARDS AT BOTH EXPOSED HAND SINKS IN PREP AREAS

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

MUST CLEAN INTERIOR OF FRYER FRONT COOKING AREA

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

MUST CLEAN CEILING VENTS IN KITCHEN PREP AREAS