Pak Sub

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. INVERT CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIR...

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 CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS, TOPS AND BOTTOMS OF PREP TABLES, ALL STORAG...

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 THROUGHOUT UNDER, AROUND AND BEHIND ALL EQUIPMENT. GREASE OBSERVED ON FLOOR BEHIND AND UNDER COOKING EQUIPMENT. DUST, DIRT...

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 CLEAN AND MAINTAIN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND OTHER EQUIPMENT THROUGHOUT RESTAURANT. CEILING VENTS NEED CLEANING TO REMOVE DUST OBSERVED. INTERIORS OF LIGHT SH...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. A SHIELD IS NEEDED FOR LIGHTS ABOVE DEEP FREEZER IN FRONT PREP AREA; PROVIDE. REPLACE D...

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

PROVIDE THREE METAL DRAIN STOPPERS FOR PROPER SET UP OF THREE COMP SINK FOR WASH, RINSE AND SANITIZING. CLEAN SURFACES AROUND EXPOSED HANDSINK AND MAINTAIN. REPAIR LEAK UNDER EXPOSED SINK AND PREP COOLER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATIO...

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

INSTRUCTED ON PROPER STORAGE OF WET MOPS AND USED WASTE WATER IN MOP BUCKETS. DISPOSE OF WATER IN UTILITY SINK AFTER USING AND HANG MOP WITH MOP HEAD UPWARD TO DRY.

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

All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL TOWELS USED FOR WIPING DOWN COUNTERS AND OTHER GENERAL CLEANING MUST BE STORED IN A SANITIZING SOLUTION.

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. INVERT CARRYOUT CONTAINERS TO PROTECT FROM DUST, D...

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 CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS, TOPS AND BOTTOMS OF PREP TABLES, ALL STORAG...

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 THROUGHOUT UNDER, AROUND AND BEHIND ALL EQUIPMENT. GREASE OBSERVED ON FLOOR BEHIND AND UNDER COOKING EQUIPMENT. DUST, DIRT...

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 CLEAN AND MAINTAIN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND OTHER EQUIPMENT THROUGHOUT RESTAURANT. CEILING VENTS NEED CLEANING TO REMOVE DUST OBSERVED. INTERIORS OF LIGHT SH...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. A SHIELD IS NEEDED FOR LIGHTS ABOVE DEEP FREEZER IN FRONT PREP AREA; PROVIDE. REPLACE ...

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

PROVIDE THREE METAL DRAIN STOPPERS FOR PROPER SET UP OF THREE COMP SINK FOR WASH, RINSE AND SANITIZING. CLEAN SURFACES AROUND EXPOSED HANDSINK AND MAINTAIN. REPAIR LEAK UNDER EXPOSED SINK AND PREP COOLER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS.

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

INSTRUCTED ON PROPER STORAGE OF WET MOPS AND USED WASTE WATER IN MOP BUCKETS. DISPOSE OF WATER IN UTILITY SINK AFTER USING AND HANG MOP WITH MOP HEAD UPWARD TO DRY.

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

All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL TOWELS USED FOR WIPING DOWN COUNTERS AND OTHER GENERAL CLEANING MUST BE STORED IN A SANITIZING SOLUTION.

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 CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS, TOPS AND BOTTOMS OF PREP TABLES, ALL ST...

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 THROUGHOUT UNDER, AROUND AND BEHIND ALL EQUIPMENT. GREASE OBSERVED ON FLOOR BEHIND AND UNDER COOKING EQUIPMENT. DUST,...

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 CLEAN AND MAINTAIN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND OTHER EQUIPMENT THROUGHOUT RESTAURANT. CEILING VENTS NEED CLEANING TO REMOVE DUST OBSERVED. INTERIORS OF LIG...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. A SHIELD IS NEEDED FOR LIGHTS ABOVE DEEP FREEZER IN FRONT PREP AREA; PROVIDE.

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

PROVIDE THREE METAL DRAIN STOPPERS FOR PROPER SET UP OF THREE COMP SINK FOR WASH, RINSE AND SANITIZING. CLEAN SURFACES AROUND EXPOSED HANDSINK AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS.

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

INSTRUCTED ON PROPER STORAGE OF WET MOPS AND USED WASTE WATER IN MOP BUCKETS. DISPOSE OF WATER IN UTILITY SINK AFTER USING AND HANG MOP WITH MOP HEAD UPWARD TO DRY.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL TOWELS USED FOR WIPING DOWN COUNTERS AND OTHER GENERAL CLEANING MUST BE STORED IN A SANITIZING SOLUTION.