critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All hot food shall be stored at a temperature of 140F or higher. FOUND SWEET AND SOUR CHICKEN, FRENCH FRIES AND CHICKEN LEGS ON THE STEAM TABLE IN THE BUFFET AREA AT IMPROPER TEMPERATURES (TEMPERATURES RANGE FROM 110.6-132.7 F) ALL ITEMS WERE DENA...
critical Sanitation
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND PREP EXPOSED SINK NOT MAINTAINED OR ACCESSIBLE, SINK WAS BLOCKED BY A LARGE BLUE GARBAGE CA...
minor Chemical Safety
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. MUST PROPERLY COVER, DATE AND LABEL ALL FOODS IN WALK-IN COOLER.
minor Sanitation
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. MUST PAINT (USING A NON-TOXIC PAINT) OR REPLACE RUSTY RACKS IN WALK-IN COOLER.
minor Sanitation
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. MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS-REMOVING EXCESSIVE GREASE/...
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. MUST REPAIR WARPED FLOORS IN WALK-IN COOLER/FREEZER, MUST MAKE SMOOTH AND EASILY CLEANABLE. MUST REGROUT FLOORS IN PREP AREA THROUGHOUT A...
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. MUST DETAIL CLEAN WALLS, CEILING AND VENTS IN THE PREP, WASHROOMS AND DINING AREA. MUST CHANGE ALL WATER-STAINED CEILING TILES IN PREP AND DINING AREA.
minor Sanitation
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST PROPERLY STORE ALL UNUSED MOPS HANGING UP.