Old Town School of Folk Music

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

OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (SLICED DELI PRODUCTS)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVE...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED THAT DISH WASHING RACKS FOR DISH MACHINE ARE STORED ON THE FLOOR. MUST ELEVATED AT LEAST 6 INCH OF FLOOR

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

OBSERVED THAT COOKING UTENSILS NOT IN USE ARE STORED WITH OUT PROTECTION. MUST STORED UTENSILS AFTER WASHING TO BE PROTECTED FROM POTENTIAL CONTAMINATION

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED USE OF UNPROTECTED WOOD SHELVES IN WALK IN COOLER FOR FOOD STORAGE. MUST PROVIDE SHELVING FROM SMOOTH EASY CLEANABLE MATERIALS

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

13 FACILITY USES HIGH TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR OR THERMOMETER THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEM...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICES NOT LOCATED AT CAPPUCCINO/ESPRESSO MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED THAT LIGHTS INTENSITY OF LIGHT IN PREP AREA IS LOW. MUST PROVIDE PROPER INTENSITY OF LIGHTS (AREA WHERE EMPLOYEE USES KNIFES) OF 50 CNDL/FT2

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

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED.

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

OBSERVED DUSTS ACCUMULATIONS ON THE WALK-IN-COOLER FAN COVERS.INSTRUCTED FACILITY DETAIL CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED FOOD (ICE) DISPENSING UTENSIL WITH CRACK NEAR THE HANDLE.INSTRUCTED TO REPLACE ICE SCOOP FOR ICE MAKER AND MAINTAIN.

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

MUST DETAIL CLEAN THE MOST INTERIOR PANEL OF THE ICE MACHINE TO REMOVE SLIGHT BUILD-UP.

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

MUST ADJUST TEMPERATURE VALVE AT THE MEN'S AND LADIES RESTROOM HAND SINKS LOCATED ON THE 1ST FLOOR SO AS TO RUN FOR 15 SECS AT A MINIMUM OF 85F AT ALL TIMES.MUST PROVIDE. MUST REPAIR LEAKY COLD WATER FAUCET HANDLE AT THE EXPOSED HAND SINK LOCATED IN ...

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

CEILING, LIGHT AND VENTILATION COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN.

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

LIGHT OUT IN KITCHEN AREA, INSTRUCTED TO REPLACE LIGHT BULB,

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

CAN OPENER ATTACHED TO PREP TABLE, ICE MACHINE LID AND INTERIOR PANEL NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ANN FOOD CONTACT SURFACES.

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

FLOOR UNDER AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

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

CEILING, LIGHT AND VENTILATION COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN.

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.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE AND MAINTAIN, COOLERS, BOTTOM PANELS OF PREP TABLES, OVENS, FREEZER, AND STORAGE SHELVES IN KITCHEN.

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 CLEAN FLOORS INSIDE WALK IN COOLER AND UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT KITCHEN, STORAGE ROOM AND MOP CLO...

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

NOTED CLUTTER IN KITCHEN AND STORAGE ROOOM, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS MUST BE PROPERLY STORED.