Mi Ciudad Restaurant

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

MUST CLEAN, SANITIZE AND REPAINT EXTERIOR RUSTY AND CORROSIVE GREASE TRAP BOX BASE UNDER THE 3-COMP SINK.

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

MUST ALWAYS PROVIDE 3 WORKING SINK STOPPERS FOR BOTH THE BAR 3-COMP SINK AND THE REAR KITCHEN 3-COMP SINK. ON PREMISES ONLY FOUND ONE WORKING SINK STOPPER FOR THE BAR 3-CONP SINK AND THE REAR KITCHEN 3-COMP SINK. MUST PROVIDE.

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

INSTRUCTED TO LABEL/DATE PREPARED FOODS INSIDE THE WALK-IN-COOLER AND DRY FOOD CONTAINERS TO IDENTIFY FOODS STORED AND MAINTAIN.

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

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AND REMOVE ICE BUILD UP ON INTERIOR OF WALK-IN-FREEZER AND MAINTAIN.

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

THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, SIDES OF COOKING EQUIPMENTS, DISH MACHINE, SHELVES, MICROWAVE OVEN, BOTTOM PANELS OF PREP TABLES, AND MANUAL CAN OPENER AND HOUSING ATTACHED AND MAINTAIN.

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

EXCESSIVE DEBRIS AND GREASE BUILD-UP BENEATH THE COOKING EQUIPMENTS, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN, STORAGE AREAS, INCLUDING BASEMENT AND MAINTAIN.

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

INSTRUCTED TO CLEAN WALLS AND CEILING IN KITCHEN AND DISH WASHING AREA AND REPAINT, AND REMOVE DUSTS ACCUMULATIONS ON VENTILATION COVERS IN THE TOILET ROOMS,CEILING FANS CUSTOMER AREA AND MAINTAIN.

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

MUST CLEAN INTERIOR OF COOKING FRYER KITCHEN AREA,

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

MUST CLEAN FLOOR UNDER COOKING EQUIPMENT IN KITCHEN AREA,

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

MUST PROVIDE LIGHT SHIELDS ON LIGHT IN KITCHEN PREP AREA,

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

MUST INSTALL A EXPOSED HAND SINK BEHIND FRONT BAR AREA,

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

MUST DEFROST BUILT-UP ICE IN REAR FREEZER AREA,

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

OBSERVED INTERIOR LID OF THE ICE MACHINE NOT CLEAN INSTRUCTED TO CLEAN AND SANITIZE,

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

MUST CLEAN FLOOR UNDER COOKING EQUIPMENT IN KITCHEN AREA,

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

MORE LIGHT NEEDED IN KITCHEN AREA, ABOVE DISH MACHINE AREA,

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

MUST PROVIDE THREE WORKING SINK STOPPERS FOR THREE COMPARTMENT SINK,

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

CAULKING ON THE SPLASH GUARD OF THE 3 COMPARTMENT SINK,WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAULK AND MAINTAIN.

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

MUST CLEAN AND SANITIZE ALL THE DRY BULK CONTAINERS EXTERIOR PART AND LID, ALL THE HANDLE OF ALL COOKING EQUIPMENT(STOVE,DEEP FRYER,GRILL AND ALL HANDLE OF THE COOLERS (WITH GREASE BUILD-UP) AND MAINTAIN.

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

FLOOR UNDER THE 3 COMPARTMENT SINK AND UNDER THE DISH MACHINE WITH DEBRIS AND DUST ACCUMULATED. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. VERY SLIPPERY FLOOR IN THE PREP AREA AND DISH WASHING AREA. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.

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

VENT COVER IN BOTH WASHROOM WITH HEAVY DUST ACCUMULATED. INSTRUCTED TO CLEAN AND MAINTAIN. PEELING PAINT ON THE WALLS IN THE DRY FOOD SUPPLY STORAGE SHELVE IN THE BASEMENT. INSTRUCTED TO SCRAPE PEELING PAINT AND REPAINT.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED THE COOK WITH LONG BEARD PREPARING AND COOKING FOOD WITHOUT BEARD RESTRAINT. INSTRUCTED TO WEAR BEARD RESTRAINT TO CONFINE THE LONG BEARD.

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

PREP FOOD INSIDE WALK IN COOLER NOT LABEL, MUST LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INSTRUCTED, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES IN KITCHEN.

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

INSTRUCTED TO REPLACE CUTTING BOARDS.

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

THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, DISH MACHINE, SHELVES, MICROWAVE OVEN, BOTTOM PANELS OF PREP TABLES, AND REMOVE FOIL COVERING FROM ALL SHELVES.

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

EXCESSIVE DEBRIS AND GREASE BUILD-UP UNDER COOKING EQUIPMENT, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN, STORAGE AREAS, INCLUDING BASEMENT.

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

INSTRUCTED TO CLEAN WALLS AND CEILING IN KITCHEN AND DISH WASHING AREA AND REPAINT, AND REPLACE DAMAGED CEILING PANELS AT DINING AREA.

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

CLUTTER NOTED THRU-OUT BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

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. OBSERVED THE INTERIOR LID OF THE ICE MACHINE NOT CLEAN INSTRUCTED TO CLEAN AND SANITIZE. ALSO OBSERVED THE FOLLOWING NO...

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. OBSERVED THE FLOOR IN BASEMENT STORAGE AREA NOT CLEAN INSTRUCTED TO CLEAN.

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.OBSERVED THE REAR PREP AREA WALL BEHIND THE COOKING EQUIPMENT NOT CLEAN,BASEMENT STORAGE WALL FRONT NOT CLEAN INSTRUCTED TO CLEAN. ALSO OBSERVED THE CEI...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED THE WIPING CLOTHES IMPROPERLY STORED ON THE REAR PREP COUNTER INSTRUCTED TO STORE IN 100PPM CHLORINE SANITIZER.