Ok Restaurants

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

FOOD NOT PROTECTED DURING PREPARATION-FOUND A LARGE POT OF SHRIMPS THAWING IN THE MOP SINK. INSTRUCTED TO USE PREP SINKS FOR PROPER THAWING OF FOODS. ITEMS WERE REMOVED AND PLACED INTO A SEPARATE PAN FOR FURTHER THAWING/WASHING. SERIOUS VIOLATION 7-3...

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

MUST DATE/LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN COOKED/PREPARED, REMOVED FROM ITS ORIGINAL PACKAGED, ETC.

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

MUST REPLACE RUSTY PREP RACKS AND TABLES IN PREP AREA.

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

MUST REPLACE ALL CUTTING BOARDS WITH DEEP DARK GROOVES.

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

MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF DEEP FRYERS AND STOVE, RACKS IN WALK IN COOLER, FAN COVERS IN WALK IN COOLER AND INTERIOR OF COOLERS.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT AND INSIDE OF WALK IN COOLER/FREEZER. KEEP FLOORS DRY.

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

MUST ELEVATE ALL FOOD ITEMS IN THE WALK IN FREEZER ATLEAST 6" OFF THE FLOOR.

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

MUST FIX THE LEAK AT THE PIPE UNDER THE 1 COMP. SINK NEXT TO THE DISH MACHINE IN THE PREP AREA.

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

Inspector Comments: FOUND FOOD CONTAINERS NOT STORE PROPERLY.(MUST STORE INVERTED)

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

Inspector Comments: FOUND RUST SHELVING UNITS INSIDE WALK IN COOLER.

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

Inspector Comments: FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

FOUND NO SHELLFISH TAGS IN PLACE FOR CLAMS. FOUND 29 CLAMS INSIDE WALK IN COOLER ON TRAYS WITH NO SHELLFISH TAGS IN PLACE. ALSO, OWNER PROVIDED 1 SHELLFISH TAG AT END OF INSPECTION. LAST, OWNER CURRENTLY NOT KEEPING TAGS FOR A PERIOD OF 90 DAYS. CIT...

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

FOUND FOOD CONTAINERS NOT STORE PROPERLY.(MUST STORE INVERTED)

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

FOUND RUST SHELVING UNITS INSIDE WALK IN COOLER.

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

FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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

REMOVE RUST DEPOSITS FROM INTERIOR SIDES OF ONE COMPARTMENT SINK, REMOVE RUST BUILDUP AT SIDE OF VENTILATION HOOD, REMOVE PLASTIC LINING FROM PREP AND STORAGE WALLS. PROVIDE RACKS/SHELVES INSIDE WALK-IN COOLER AND FOR DRY FOOD STORAGE ITEMS. PAINT RA...

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

DETAIL CLEAN INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT, ONE COMPARTMENT SINK, THREE COMPARTMENT SINK, UNDER AROUND DISH MACHINE.

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. DETAIL CLEAN FLOORS THROUGHOUT PREP AND STORAGE AREAS. REGROUT FLOOR TILES AT UTILITY SINK, AROUND REAR EXIT DOORS, AND BY COOKING EQUIPM...

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. SEAL CEILING AND WALL JUNCTIONS ABOVE THREE COMPARTMENT SINK IN KITCHEN, SEAL CRACKS/CREVICES ALONG WALL BASE IN DINING AREA, STORAGE AREA, AND AS NEEDED AT WALL BASE IN KITCHEN.

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

REPAIR LEAKS AT HOT WATER HANDLE AT THREE COMPARTMENT SINK.

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE LEAVES, DEBRIS, UNUSED ITEMS FROM OUTSIDE ...