Morgan'S Bar and Grill

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

ICE MACHINE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN THE BASEMENT STORAGE AREA IN NEED OF CLEANING TO REMOVE ALL DEBRIS. ALL FRUIT CASES MUST BE LIFTED OFF THE FLOOR. CORRECT AND MAINTAIN AT ALL TIMES.

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

WALL UNDER AND ABOVE THE DISHMACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF FOOD AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

EMPLOYEE TOILET IN NEED OF SELF CLOSING DEVICE. MUST INSTALL AND MAINTAIN AT ALL TIMES.

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

LEAK IN CORNER OF THE BAR IN NEED OF REPAIRING. MUST CORRECT AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER. CORRECT AND MAINTAIN AT ALL TIMES.

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

MUST REPAIR TWO ADDITIONAL HAND SINKS BEHIND FRONT BAR AND PROVIDE HOT AND COLD RUNNING WATER.

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

MUST REPLACE SPOUT AT THREE COMPARTMENT SINK SO IT PROPERLY EXTENDS OVER LEFT COMPARTMENT.

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

NOTED EVIDENCE OF INSECTS ON SITE. NOTED 2 LIVE ROACHES IN 1ST FLOOR MOP SINK CLOSET. ALSO NOTED APPROXIMATLEY 30-35 LIVE SMALL FLIES RESTING ON WALLS AND FLYING IN PREP AREAS,IN REAR DISH WASHING AREA,IN REAR HALLWAY AND THROUGHOUT BASEMENT STORAG...

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

MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND REMOVE EXCESSIVE GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN WALLS IN PREP AND DISH WASHING AREAS.

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

MUST REPAIR TWO ADDITIONAL HAND SINKS BEHIND FRONT BAR AND PROVIDE HOT AND COLD RUNNING WATER.

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

STORE ALL CLUTTER IN BASEMENT STORAGE CLOSETS 6 INCHES OFF THE FLOOR.

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

MUST TIGHTEN FAUCET BASE AT 3COMP SINK IN THE KITCHEN. MUST REPAIR DUMP SINK AT THE BAR TO PROVIDE HOT AND COLD RUNNING WATER. MUST INCREASE HOT WATER PRESSURE AT HAND SINK NEXT TO THE DISH MACHINE.

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

MUST BETTER ORGANIZE DRY STORAGE AREA ROOM.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

UPON INSPECTION OBSERVED DISHMACHINE NOT SANITZING PROPERLY AT 0PPM.DISHMACHINE IS TAGGED AT THIS TIME AND IT IS NOT TO BE USED UNTIL CDPH IS CONTACTED TO UNTAG MACHINE.CRITICAL CITATION 7-38-030.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

OBSERVED NO HOT RUNNING WATER IN THE STAFF WASHROOM HANDSINK LOCATED IN THE BASEMENT.MUST PROVIDE HOT AND COLD RUNNING WATER AT TOILET FACILITIES AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-030.

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

MUST TIGHTEN FAUCET BASE AT 3COMP SINK IN THE KITCHEN. MUST REPAIR DUMP SINK AT THE BAR TO PROVIDE HOT AND COLD RUNNING WATER. MUST INCREASE HOT WATER PRESSURE AT HAND SINK NEXT TO THE DISH MACHINE.

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

MUIST REPAIR LEAK AT FAUCET BASE OF 3COMP SINK IN THE KITCHEN. MUST ALSO REPAIR FAUCET AT HANDSINK CLOSEST TO THE FIRST STALL IN THE LADIES RESTROOM.

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

MUST ELEVATE BOXES OFF THE FLOOR 6 INCHES IN THE DRY STORAGE AREA AND THE WALK-IN COOLER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST KEEP WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER WAS PRESENT WHEN MEAT WAS BEING DEFROSTED AND CHILI WAS BEING REHEATED BY THE KITCHEN PERSONEL U...

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. THE PREP COOLER DOORS AND SHELVES ARE GREASY. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIP...

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 THE DIRTY BAR FLOORS IN DETAIL.

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 and dry out the floors under the north side bar area.

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

Install the drain lines for the soda gun dispensers.

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

Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils which are stored in a sanitary holder.