critical Food Temperature
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
OBSERVED EMPLOYEE WASHING MULTI-USE PANS AND UTENSILS AT THREE COMPARTMENT SINK WITHOUT SANITIZING, 0PPM OF CHLORINE. INSTRUCTED TO PROPERLY WASH, RINSE, AND SANITIZE ALL EQUIPMENT/UTENSILS AT THREE COMPARTMENT SINK. EMPLOYEE LEFT PREMISES TO PURCHAS...
critical Pest Activity
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
FOUND 20 FRUIT FLIES IN UTILITY SINK/POTATOE STORAGE/DRY STORAGE ROOM, 2 FRUIT FLIES IN HALLWAY BY TOILET ROOM, AND REAR BULK FOOD STORAGE AREA, 2 HOUSE FLIES ON WALL AND CEILING IN REAR PREP AREA. INSTRUCTED TO CLEAN, SANITIZE, AFFECTED AREAS, AND R...
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PAINT RUSTY RACKS, BOTTOM OF PREP TABLES, AND EXTERIOR OF GREASE TRAP.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF DEEP FRYERS, UNDER, AROUND EQUIPMENT, INTERIOR OF REFIRGERATION UNITS/GASKETS, STORAGE SHELVES/RACKS IN PREP AREAS AND WALK-IN COOLER.
minor Sanitation
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. CLEAN FLOORS THROUGHOUT ESPECIALLY BEHIND EQUIPMENT, REFRIGERATION UNITS, ALONG WALL BASE.
minor Sanitation
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. REPLACE WATER DAMAMGED, DARK STAINED, SOILED CEILING PANELS AT PREP AREAS. CLEAN PIPING AT CEILING BY VENTILATION HOOD AT REAR TO REMOVE GREASE BUILDUP. CLEAN WALLS AND CEILING TO RE...
minor Plumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PROVIDE WORKING VENTILATION ABOVE COOKING EQUIPMENT AT REAR PREP AREA AND PROVIDE SINK STOPPERS AT THREE COMPARTMENT SINK.
minor Pest Activity
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE CLUTTERED STORAGE AREAS, REMOVE ITEMS FROM...
minor Employee Hygiene
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOOD.