Pak Sweets

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF WALK IN COOLER TO BE IMPROPER AT 55.3F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER TO BE IMPROPER:- YOGURT 53.1F, SAMUSAS 54.1F,CHEESE 53.6F, CHICKEN 53.1F,MILK 51.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 45 LBS OF PRODUCT...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NOTED HAND WASH SINK AT THE KITCHEN PREP AREA INACCESSIBLE WITH DIRTY DISHES INSIDE THE HAND WASH SINK AND SLOW DRAINING. ALSO NOTED NO SOAP AT THE SECOND HAND WASH SINK. INSTRUCTED TO CLEAN AND MAINTAIN HAND WASH SINKS AT ALL TIMES AND MUST HAVE SO...

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

NOTED ASSORTED FOOD ITEMS AT THE FRONT DISPLAY AREA NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR USED BY DATE.

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

NOTED DEEP AND DIRTY CUTS ON CUTTING BOARDS AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SMOOTHEN THE CUTTING BOARD SURFACES.....NOTED RUSTY SHELVES INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT A...

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

NOTED STAINED CEILING PANELS AT THE FRONT DINING AREA. INSTRUCTED TO CLEAN AND MAINTAIN OR REPLACE

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

NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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

NOTED EMPLOYEE BELONGINGS THROUGH OUT THE KITCHEN PREP AREA. ALSO NOTED HEAVY CLUTTER ON SHELVES THROUGH OUT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED DIRTY WASH CLOTHS SCATTERED ON PREP TABLE THROUGH OUT THE KITCHEN. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

OBSERVED NO CHEMICAL TEST KIT ON SITE. MUST PROVIDE CHEMICAL TEST KIT AT TIME OF REINSPECTION. SERIOUS VIOALTION 7-38-030

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

OBSERVED PREVIOUS MINOR VIOLATIONS #45 FROM REPORT 9/1/15 # 1506667 MUST PROVIDE FOOD HANDLER LIST FOR NEXT ROUTINE INSPECTION. ADDTIONAL IDPH FOOD HANDLER INFORMATION PROVIDED. SERIOUS VIOALTION 7-42-090

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

OBSERVED PROPER COVERS NEEDED FOR HOT HOLDING UNIT. OBSERVED PLASTIC SERVING TRAYS BEING USED. MUST PROVIDE METAL COVERS INTENDED FOR HOT HOLDING UNIT. PROVIDE AND MAINTAIN.

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

OBSERVED THE FOLLOWING NEEDS TO BE CLEANED: INTERIOR OF ALL MICROWAVES, INTERIOR AND EXTERIOR OF REACH IN REFRIGERATORS AND REACH IN FREEZERS, INTEIROR OF DISPLAY CASE, CLEAN AND SANITIZE ALL CUTTING BOARDS.

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

OBSERVED WALLS UNCLEAN IN FRONT FOOD PREPARATION AREA TO THE LEFT OF EXPOSED HAND SINK CLEAN AND MAINTAIN WALLS.

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

OBSERVED DIPPER WELL NEEDED FOR SCOOPABLE ICE CREAM. MUST PROVIDE WORKING DIPPER WELL FOR SCOOPABLE ICE CREAM. OBSERVED CONDENSER LEAKING IN WALK IN COOLER. REPAIR LEAKING CONDENSER AND MAINTAIN. ADDITIONAL EXPOSED HAND SINK IS NEEDED IN FRONT SERVIC...

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

HANG MOPS TO DRY TO AVOID SMALL FLY ACTIVITY.

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

Found some food items not properly dated in walk in cooler, and reach in cooler, must properly date food items in walk in cooler, and reach in freezer.

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

Walk in cooler shelving/racks not clean need detailed cleaning(crevices), non food contact surfaces of cooking equipment not clean, need detailed cleaning. Cooler shelving/racks not clean, need detailed cleaning.

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

Floors under cooking equipment, heavy equipment in prep area, not clean, need detailed cleaning(corners).

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

Walls/ceiling that had peeling paint by front counter, shall be repaired/sealed.

FOOD HANDLER REQUIREMENTS MET

Must provide food handlers list for next routine inspection.

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

No0n food contact surfaces of walk in cooler shelving, cooler shelving not clean, need detailed cleaning(crevices).

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

Floors in kitchen prep area under prep table, not clean, need detailed cleaning.

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

Exhaust vents(ventilation)in kitchen prep area, dining area, and bathrooms not clean, need detailed cleaning.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND COOKED SAMOSA STORED ON TOP THE SHELF AT 51.6F.NO TIME AND TEMPERATURE LOG PROVIDED NOR COOLING PROCESS LOG. OBSERVED EMPLOYEE REPACKING FOOD FOR SELLING PURPOSE. FOOD DISCARDED AND DENATURED...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACES SUCH AS DIRTY UTENSILS,DIRTY LINENS, EQUIPMENT AND CONSTANTLY RE-ADJUSTING THE VEIL ON THE HER HEAD. THEN GOING BACK TO TOUCHING / REPACKING READY TO EAT FOOD: SAMOSA...

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

OBSERVED FOOD REPACKED AND STORED ON TOP THE COUNTER ON SELLING AREA WITHOUT INGREDIENT LABELS. INSTRUCTED TO PROVIDE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETER INSIDE THE HOT HOLDING UNIT,ON TOP THE FRONT SELLING AREA.

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

OBSERVED PERSONAL ITEMS STORED IN PREP AREA, INSTRUCTED TO REMOVE AND PROVIDE DIFFERENT LOCATION,OUT OF PREP AREA.

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

ANY PRODUCTS THAT IS REMOVED AND STORED TO ANOTHER CONTAINER OTHER THAN ORIGINAL CONTAINER MUST BE LABELED

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

REMOVE ALUMINUM FOIL ON TOP THE STOVE AND THROUGHOUT

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

CLEAN INSIDE THE STOVE FOOD DEBRIS,ALSO ABSORBED DIRTY PANS WITH GREASE INSIDE THE OVEN,INSTRUCTED TO REMOVE WASH,RINSE AND SANITIZE ITEMS,DO NOT STORED DIRTY POTS INSIDE THE OVEN. CLEAN INSIDE THE CHEST FREEZER,REMOVE ICE BUILD-UP AND DEBRIS

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

CLEAN FLOOR UNDER THE COOKING EQUIPMENT,GREASE BUILD-UP SOUTH-EAST CORNER

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

REMOVE DEAD INSECT FROM INSIDE THE LIGHT SHIELD IN PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETOR IS NEEDED INSIDE THE CHEST FREEZER

FACILITIES TO MAINTAIN PROPER TEMPERATURE

ONE DISPLAY COOLER TOO WARM, THERMOMETER READS 80F. MUST HAVE UNIT ABLE TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F OR LESS.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

MUST INSTALL AN EXPOSED HAND SINK IN THE FRONT PREP/SERVING AREA. WITH PAPER TOWEL AND SOAP AND HOT RUNNING WATER UNDER CITY PRESSURE.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE DUMPSTER AREA NOT MAINTAINED. WITH DEBRIS AND GARBAGE ALL OVER THE GROUND. INSTRUCTED TO CLEAN AND PUT ALL THE GARBAGE AND DEBRIS INSIDE THE DUMPSTER AND MAINTAIN. ALSO REMOVE WEEDS, CRATES, DEBRIS FROM OUTSIDE REAR KITCHEN DOOR (EAST SIDE).

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES

MUST PROVIDE WASTE RECEPTACLE INSIDE ALL 3 WASHROOMS.

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

RAW WOODS ALONG THE DOOR IN THE KITCHEN AND THE DRAWER IN THE FRONT COUNTER MUST BE SEAL OR PAINTED TO MAKE SMOOTH EASILY CLEANABLE. PROVIDE WORKING DRAIN PLUGS FOR 3 COMPARTMENT SINK. PROVIDE PROPER RAISED SHELVING FOR WALK-IN COOLER, KEEP FOO...

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

MUST INSTALL COVING 4" THROUGHOUT THE PREP AREA/KITCHEN.

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

SEAL AROUND THE PIPE INSIDE THE CABINET OF THE WASHBOWL SINK IN EMPLOYEES WASHROOM AND UNDER THE MOP SINK.

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

MUST REPLACE STAINED CEILING TILES IN THE DINING AREA AND MAINTAIN. MUST CLEAN IN DETAIL THE CEILING VENT COVER INSIDE THE EMPLOYEES WASHROOM.

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

MUST INSTALL SOLID CEILING LIGHT SHIELDS THROUGHOUT THE PREP AREA AND SERVING AREA.

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

MUST INSTALL BACK FLOW PREVENTION DEVICE ON THE FAUCET OF THE MOP SINK AND HOSE BIBB/FAUCET IN THE KITCHEN NEAR EXIT DOOR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE CONSPICUOUSLY PLACED THERMOMETERS IN ALL COOLERS AND HOT HOLDING UNIT. PROVIDE METAL STEM THERMOMETER (0F-220F).

NO SMOKING REGULATIONS

MUST POST REQUIRED "NO SMOKING" SIGNS INSIDE WHERE SMOKING IS PROHIBITED.