My Little Space Cyber Cafe

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

MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE BASEMENT TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITY NOT MAINTAINING PROPER TEMPERATURE; FOUND TWO DOORS PREP REACH IN COOLER AT 50.7F. INADEQUATE FOOD PROTECTION. INSTRUCTED, MUST REPAIR COOLER AND KEEP AT 40F OR BELOW. TAG HELD FOR INSPECTION PLACED ON UNIT, WHEN REPAIRED TO FAX LETTER RE...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; ABOUT 2LBS. COOKED PORK 56.2F, 3LBS VEGETABLES AND CHICKEN SOUP 47.9F, 3LBS. STUFFED PEPPERS 47.8F, 4LBS. RICE 50.3F, 3LBS. COOKED CHICKEN 48.5F, AND 8LBS. BEANS AT 79.7F. INA...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED NO SANITARY HAND DRYING DEVICES AT EXPOSED SINK OR FOR HAND WAHING BOWL IN WASHROOM. MUST PROVIDE PAPER TOWELS, (HAND DRYING DEVICES) FOR SINKS AT ALL TIMES. CRITICAL CITATION ISSUED, 7-38-030.

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

NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. PREMISES HAS A CITY CERTIFICATE FOR FABIOLA PAREDES, BUT PERSON NOT ON DUTY AT TIME OF INSPECTION. INSTRUCTED, A CETIFIED FOOD MANAGER MUST BE ON DUTY AT AL...

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

CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED.

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

MUST CLEAN-SANITIZE; COOLERS, COOKING EQUIPMENT, CAN OPENER AND STORAGE SHELVES UNDER FRONT SERVING COUNTER.

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

MUST CLEAN FLOORS; UNDER COOKING EQUIPMENT AND AT REAR STORAGE AREA.

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

MUST PROPERLY INSTALL A MOP SINK, AND/OR HAVE KEY FOR BASEMENT/ACCESS TO BASEMENT TO VERIFY IF MOP SINK IS INSIDE BASEMENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS AND ICE SCOOP MUST BE PROPERLY STORED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.NEED TO HAVE ALL COOLERS TURNED ON MUST BE ABLE TO MAINTAIN FOOD PRODUCT 40*F OR BELOW.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.RODENT...

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.SEAL ALL RAW WOOD FRONT COUNTER.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...