Oak Tree Restaurant & Bakery

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPERATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST PROVIDE CONSUMER ADVISORY DISCLOSURE, AND REMINDER. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED PRESET TABLEWARE IN THE DINING ROOM,UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE OUTSIDE OF THE COOKING EQUIPMENT IN THE KITCHEN ENCRUSTED WITH AN ACCUMULATION OF DIRT/DEBRIS. MUST REMOVE DIRT/DEBRIS, DETAIL CLEAN AND MAINTAIN. OBSERVED THE FLOOR FAN IN THE KITCHEN ENCRUSTED WITH AN ACCUMULATION OF DIRT/DEBRIS. MUS...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED THE TWO SINKS IN THE FAR RIGHT SIDE FRONT PREP AREA BROKEN AND UNABLE TO OPERATE AT THIS TIME. MUST REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BROKEN AND STAINED CEILING TILES IN THE REAR PREP AREA. MUST REPLACE AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON FAN COVER OF THE REAR PREP AREA EXHAUST VENTILATION. MUST DETAIL CLEAN AND...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

MUST PROVIDE FOOD HANDLER CERTIFICATION FOR ALL EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

MUST PROVIDE ALLERGEN TRAINING CERTIFICATION.

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

SOME FOODS NOT LABELED OR DATED INSIDE MEAT WALK IN COOLER. INSTRUCTED MANAGER TO LABEL AND DATE FOODS INSIDE WALK IN COOLER.

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

OBSERVED ICE BLOCK BUILD UP ON REAR OF BREAD WALK IN COOLER CONDENSER ALSO SOME REACH IN PREP COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR COOLERS RUBBER DOOR GASKETS AND REMOVE ICE BLOCK BUILD UP ON REAR OF CONDENSER IN BREAD...

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

OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

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

FLOOR LITTERED IN DRY STORAGE ROOM CAGE AND IN CHEFS OFFICE. MUST CLEAN FLOOR AND MAINTAIN.

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

OBSERVED FOOD SPLATTERS/DUST BUILD UP ON CEILING TILES AT REAR PREP AREA AND ABOVE DISHMACHINE ROOM. MUST CLEAN/PAINT CEILING TILES.

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

1-COMPARTMENT SINK (BY ENTRANCE TO REAR PREP AREA)DRAIN PIPE LEAKING INSIDE CABINET. MUST REPAIR AND MAINTAIN SINK.

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

MISSING A SPLASH GUARD AT REAR HAND WASH SINK, INSTRUCTED TO INSTALL.

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

ICE SCOOP STORED ON ICE CUBES AT FRESH FRUIT STATION, INSTRUCTED TO KEEP OFF.

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

SPRAY BOTTLES AND COOKED FOODS IN WALK-IN COOLERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

DRAWER COOLERS BOTTOM SHELF NOT CLEAN, FOUND FOOD DEBRIS, INSTRUCTED TO CLEAN AND MAINTAIN, ALSO FOOD SCOOP AND SHELVES IN KITCHEN NOT CLEAN.

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

INADEQUATE LIGHTING IN MAIN KITCHEN WALK-IN COOLER, INSTRUCTED TO PROVIDE.

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

LEAKY DRIAN PIPE UNDER MAIN KITCHEN HAND SINK, INSTRUCTED TO REPAIR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND REFRIGERATION UNIT UNABLE TO MAINTAIN PROPER TEMP OF 40F OR LOWER AT TIME OF INSPECTION: REACH-IN COOLER LOCATED NEXT TO THE GRILL AMBIENT TEMPERATURE WAS 60F BY THEIR EXTERNAL THERMOMETER AND 58.4F BY MY INTERNAL THERMOMETER. ALL POTENTIALLY H...

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

OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMRPOPER TEMPERATURE INSIDE OF THE REACH-IN COOLER THAT WAS TAGGED: RAW CHICKEN AT 48.5F, CORNED BEEF HASH AT 68.4F, GRILLED CHICKEN AT 65.7F, SHELLED EGGS AT 55.8F, EGG BEATERS AT 50.8F, TURKEY SLICED AT 51.6, ...

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

MUST LABEL ALL BULK FOOD CONTAINERS.

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

DETAIL CLEAN THE CEILING VENT IN THE MEN'S EMPLOYEE WASHROOM TO REMOVE DUST BUILDUP.

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

CLEAN/SANITIZE INTERIOR BOTTOM/SHELVING OF ALL REFRIGERATION UNITS.

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

DETAIL CLEAN FLOORS THROUGHOUT PREP AREA AND DRY FOOD STORAGE AREA.

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

OBSERVED HOLES IN THE WALL NEXT TO THE BAG IN BOX SODAS AND THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

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

REMOVE CLUTTER IN THE FORM OF CARDBOARD BOXES AT BOTTOM OF STAIRS LEADING TO GARBAGE AREA.

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

OBSERVED LARGE BULK CONTAINERS OF FOOD INGREDIENTS UNLABELED. INSTRUCTED TO LABEL ALL BULK FOOD INGREDIENTS.

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

OBSERVED BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR OF THE UPSTAIRS DRY STORAGE AREA. INSTRUCTED TO STORE SINGLE SERVICE ITEMS 6 INCHES ABOVE THE FLOOR.

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

OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS UNDER THE COFFEE STATION PREP TABLE, UNDER THE HOT PREP LINE EQUIPMENT AND UNDER THE SHELVING IN THE UPSTAIRS DRY STORAGE. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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

OBSERVED HOLES IN THE WALL NEXT TO THE BAG IN BOX SODAS AND THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

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

OBSERVED BLOWN LIGHT BULBS UNDER THE HOOD AND INSIDE OF THE UPSTAIRS DRY STORAGE. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED THE PLUMBING UNDER THE RIGHT BASIN OF THE 3 COMPARTMENT SINK LEAKING AND NO COLD WATER AT THE MOP SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING AND PROVIDE COLD WATER AT THE MOP SINK.

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

OBSERVED LARGE BULK CONTAINERS OF FOOD INGREDIENTS UNLABELED. INSTRUCTED TO LABEL ALL BULK FOOD INGREDIENTS.

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

OBSERVED HOLES IN THE WALL NEXT TO THE BAG IN BOX SODAS AND THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

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

OBSERVED BLOWN LIGHT BULBS UNDER THE HOOD AND INSIDE OF THE UPSTAIRS DRY STORAGE. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED THE 3 COMPARTMENT SINK LEFT FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND PREPARATION. OBSERVED MUSHROOMS STORED DIRECTLY IN THE EXPOSED HANDWASHING SINK IN THE REAR PREP AREA. MANAGEMENT DISCARDED THE MUSHROOMS AND WAS INSTRUCTED NOT TO STORE FOOD IN THE EXPOSED H...

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

REPLACE THE MISSING VINYL BASEBOARD ON THE WALL OF THE MEN'S EMPLOYEE RESTROOM.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM REPORT #1327130 ON 4/23/13 NOT CORRECTED: 33/01 - DETAIL CLEAN THE STORAGE SHELVES IN THE PREP AREAS, DUST ON SHELVES ABOVE PREP TABLE AND INTERIOR OF THE ICE MACHINE. 43/01 - OBSERVED THE ICE SCOOP STORED IN THE...

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

DETAIL CLEAN THE FOLLOWING: INTERIOR OF PREP COOLERS, STAINLESS STEEL STORAGE SHELVES IN THE PREP AREAS, WIRE STORAGE RACKS IN THE WALK-IN COOLERS.

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

DETAIL CLEAN THE FLOOR OF THE FOOD PREP AREAS, AND FLOOR OF THE BAKERY WALK-IN COOLER.

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

CLEAN THE CEILING TILES IN THE REAR PREP AREA WITH FOOD DEBRIS ON THEM. CLEAN THE WALLS OF THE MEN'S EMPLOYEE RESTROOM AND REPLACE THE MISSING VINYL BASEBOARD ON THE WALL OF THE MEN'S EMPLOYEE RESTROOM.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 4 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESE AND SAUSAGE. THE COOLER WAS TAGGED HELD FOR INSPECTION. MUST REPAIR A...

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

POTENTIALLY HAZARDOUS FOODS WERE OBSERVED AT IMPROPER TEMPERATURES. OBSERVED SALAD DRESSING AT 44.9-46.0F, EGG WHITES AT 50.1F, EGG YOLKS AT 50.9F, COOKED CHICKEN AT 113.1F, TURKEY AT 45.1F, MEATLOAF AT 46.7F AND CHEESES AT 50.1F. MANAGEMENT VOLUNT...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

OBSERVED CROSS CONTAMINATION BETWEEN DIFFERENT RAW FOODS AND RAW AND READY-TO-EAT FOODS IN THE PREP COOLERS. OBSERVED TURKEY PATTIES AND PORK SAUSAGE PATTIES STORED IN THE SAME CONTAINER IN THE PREP COOLER. ALSO OBSERVED AN OPEN PACKAGE OF RAW CHIC...

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

MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS. LABEL ALL DRY FOOD STORAGE CONTAINERS IN DRY STORAGE ROOM.

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

OBSERVED UTENSILS STORED IN A CONTAINER OF STANDING WATER. MANAGEMENT INSTRUCTED TO WASH AND SANITIZE THE UTENSILS AND DO NOT STORE IN STANDING WATER. DETAIL CLEAN THE STORAGE SHELVES IN THE PREP AREAS, DUST ON SHELVES ABOVE PREP TABLE AND INTERIOR...

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

MAINTAIN THE FLOOR OF THE DISHAREA CLEAN AND DRY. DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED THE ICE SCOOP STORED IN THE ICE BIN AT THE SERVICE AREA. MANAGEMENT INSTRUCTED TO STORE THE ICE SCOOP IN A CLEAN CONTAINER OUTSIDE OF THE ICE BIN. OBSERVED WET WIPING CLOTHS STORED ON THE PREP TABLES AND COUNTERS. MANAGEMENT INSTRUCTED TO...

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

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

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

DUSTY CONDENSERS IN WALK-IN COOLERS & FOOD SPILLS UNDER THE SINK IN THE COFFEE STATION MUST BE KEPT CLEAN.

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

FLOORS IN DRY STORAGE ROOM (MEZZANINE LEVEL) & SOME FLOOR DRAINS BY THE SALAD STATION MUST BE KEPT CLEAN.

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

EVIDENCE OF MILDEW ON CAULKING AROUND THE DISHMACHINE WALL & SPLASHGUARD, MUST REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INTERNAL THERMOMETERS NEEDED IN MOST OF THE SMALL COOLERS THRU-OUT PREMISES, MUST PROVIDE.

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

All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD AND SPICE CONTAINERS NOT LABELED. BAGS OF ONIONS AND FLOUR STORED ON FLOOR. INSTRUCTED TO LABEL AND STORE ALL FOOD ITEMS 6" OFF THE FLOOR.

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

PREP DRAWER COOLER DOORS ARE IN POOR REPAIR, NOT CLOSING PROPERLY, USING A CARD BOARD TO COVER A MISSING DOOR OPENING. INSTRUCTED MGR TO REPAIR COOLERS AND MAINTAIN.

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

HAND SINK NEXT TO REAR PREP TABLE, IN STRUCTED TO INSTALL A SPLASH GUAURD IN BETWEEN.

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

INADEQUATE LIGHTING IN WALK-IN COOLER. INSTRUCTED TO PROVIDE MORE LIGHTS.

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

SPLASH GUARDS NEEDED AT FRONT/SERVING AREA HANDSINK & IN REAR COOK'S LINE HANDSINK. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

CAULKING OF SPLASH GUARDS AT DISHMACHINE & 3-COMP SINK AREA MUST BE REPLACED (EVIDENCE OF WEAR & TEAR). The walls and ceilings shall be in good repair and easily cleaned.

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

NOTED 21-SMALL/FRUIT FLIES ON WALL & CEILING ABOVE THE WAIT STAFF'S HANDSINK, IN REAR OF KITCHEN. INSTRUCTED TO ELIMINATE PESTS, CONTACT P.C.O. & CLEAN ALL AFFECTED AREAS (7-38-020). All necessary control measures shall be used to effectively minim...

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

ALL UTENSILS/TABLE SETTINGS MUST BE KEPT COVERED, TO PREVENT CONTAMINATION. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be disca...

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

SPLASH GUARDS NEEDED AT FRONT/SERVING AREA HANDSINK & IN REAR COOK'S LINE HANDSINK (BESIDE PREP TABLES). All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

FOLLOWING NEED CLEANING: DRAINS AT SINKS BY THE STAFF STATION IN REAR (BY EAST DINING AREA), CABINET UNDER DUMP SINK AT COFFEE STATION, GASKETS OF MOST COOLER DOORS-DUE TODUST/SPILLS FOOD DEBRIS. All food and non-food contact surfaces of equipment ...

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

CAULKING OF SPLASHGUARDS AT DISHMACHINE & 3-COMP SINK AREA MUST BE REPLACED (EVIDENCE OF WEAR & TEAR). The walls and ceilings shall be in good repair and easily cleaned.

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

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LOOSE FAUCET HANDLES AT 1-COMP SINK (WAIT STATION), LEAKY PIPE UNDER COFFEE STATION DUMP SINK, SPRAYER HEAD AT SCRAPE SINK OF THE DISHMACHINE. Ventilation: All plumbing fixtures, such as toilets, sinks, ...

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

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

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

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

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

43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

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. FO...

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. RUBBER GASKETS ON REACH-IN COOLERS IN NEED OF CLEANING TO REMOVE ALL DEBRIS, ALL GASKETS IN POOR REPAIR IN NEED OF RE...

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. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN NEED OF CLEANING T...

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. FLOORS THROUGHOUT REAR PREP AREA, REAR STORAGE AND REAR DESSERT AREA IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN ...

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. WALLS AND CEILING AT HOT LINE IN NEED OF CLEANING TO REMOVE GREASE AND DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER, ALL WIPING CLOTHS MUST BE STORED IN A CLEAN...

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. CUTTING BOARDS IN COLD AREA IN NEED OF REPLACING. MUST REPLACE AND MAINTAIN.

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. FLOORS INNEED OF CLEANING AT CHEMICAL STORAGE AND HOT LINE. MUST CLEAN AND MAINTAIN.

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...