PASS W/ CONDITIONS 8 violations 2 CRITICAL
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 DENATURED AND DISCARDED, A COMBINED WEIGHT OF TEN POUNDS VALUED AT $20.00. CIT. #60257-13
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 CAN AND HAD AN EMPTY BLEACH BOTTLE AND CUPS IN IT. ALSO, SINK HAD EXCESSIVE FOOD SPLATTERS AND DIRT ALL ON THE SURFACE. INSTRUCTED TO ALWAYS HAVE SINK ACCESSIBLE, CLEAN MAINTAINED. GARBAGE CAN WAS REMOVED AND SINK WAS EMPTIED AND CLEANED.
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.
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.
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/FOOD/DIRT BUILD-UP. INTERIOR/EXTERIOR OF ALL REACH-IN COOLERS INCLUDING THE RUBBER GASKETS, ALL STOCK/STORAGE RACKS, INTERIOR OF ICE MACHINE, TOP OF DISHWASHING MACHINE AND ALL PREP TABLES.
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 AS NEEDED AND DETAIL CLEAN FLOORS UNDER/AROUND ALL HEAVY EQUIPMENTS, IN ALL CORNERS AND IN WALK-IN COOLER/FREEZER.
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.
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST PROPERLY STORE ALL UNUSED MOPS HANGING UP.