All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. PREMISES HAS NO HOT RUNNING WATER AT BTIME OF THIS INVESTIGATION- CITATION ISSUED- CRITICAL 7-38-030
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFICATESPOSTED OR RECEIPTS OF ENROLLMENT AVAILABLE- CITATION ISSUED- SERIOUS 7-38-012
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized ONCE HOT WATER IS RESTORED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN ALL FLOORS ALONG ALL BASES OF THE WALLS, IN CORNERS UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT(INCLUDING THE BASEMENT)
The walls and ceilings shall be in good repair and easily cleaned. ALL WALLS & CEILINGS MUST BE CLEAN AND IN GOOD REPAIR(PAINTED IF NECESSARY)