Oh, Mari Restaurant

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

OBSERVED LOOSE AND WORN RUBBER GASKETS AT BOTH INTERIOR DOORS OF BOTH PREP COOLERS ACROSS FROM THE COOKING EQUIPMENT; REPAIR/REPLACE RUBBER GASKETS.

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

OBSERVED GREASE ON COOKING EQUIPMENT; MUST CLEAN AND MAINTAIN EQUIPMENT (FRYER EXTERIORS, FRYER INTERIOR BOTTOM, GRILL ETC). CLEAN INTERIORS OF FREEZERS AND REFRIGERATION UNITS.

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

CLEAN FLOORS UNDER AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE OBSERVED.

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

GROCERY BAGS BEING USED FOR FOOD STORAGE. INSTD TO USE PROPER FOOD GRADE CONTAINERS.

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

DOOR LEADING TO REAR PREP AREA AND LIGHTSHIELDS THRU-OUT REAR NOT CLEAN. CLEAN SAME

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

IMPROPER METHOD OF HANDLING DRY STORAGE , USING CRACKED, STYROFOAM CUPS. INSTD TO USE PROPER FOOD DISPENSING UTENSILS (SCOOPS, ETC).

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

REPLACE WORN CAULKING WITH BLACK SUBSTANCE AT WALL AND BASE OF 3-COMPARTMENT SINK.

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

CLEAN INTERIOR BOTTOM OF FRYERS, EXCESSIVE GREASE DEBRIS.

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

PROVIDE GREASE TRAP AT FRONT 3-COMPARTMENT SINK.