Pakeeza

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NOTED REAR EXIT DOOR NOT RODENT PROOF WITH AN OPENING AT THE BOTTOM OF ABOUT 1/2 OF AN INCH. INSTRUCTED TO REPAIR GAP TO PREVENT ENTRY POINTS FOR PESTS. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

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

NOTED FOOD ITEMS INSIDE TIN CANS (TOMATO SAUCE/PASTE). INSTRUCTED TO REMOVE AND STORE IN AN APPROVED CONTAINER WITH LID.

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

NOTED SOME FOOD ITEMS INSIDE REFRIGERATION UNITS AND FREEZER STORED IN GROCERY BAGS. INSTRUCTED TO STORE FOOD ITEMS IN AN APPROVED FOOD GRADE CONTAINERS. ALSO NOTED DOOR OF REFRIGERATION UNIT IN POOR REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE KITCHEN PREP AREA.

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

NOTED STAINED CEILING TILES AT THE DINNING AREA. INSTRUCTED TO REPAIR, CLEAN AND/OR REPLACE.

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

NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE KITCHEN PREP AREA. INSTRUCTED NOT TO USE CARD BOARD BOXES BUT TO CLEAN AND MAINTAIN SHELVES TO PREVENT HIDING PLACES FOR PEST.ALSO NOTED RUSTY SHELVES THROUGH OUT KITCHEN PREP AND DRY STORAGE. INSTRUC...

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

INSTRUCTED TO DETAIL CLEAN WOODEN FLOOR THAT IS IN POOR REPAIRS AT THE BASEMENT DRY STORAGE AREA AND MAINTAIN

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

NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE KITCHEN PREP AREA. INSTRUCTED NOT TO USE CARD BOARD BOXES BUT TO CLEAN AND MAINTAIN SHELVES TO PREVENT HIDING PLACES FOR PEST.ALSO NOTED RUSTY SHELVES THROUGH OUT KITCHEN PREP AND DRY STORAGE. INSTRUC...

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

INSTRUCTED TO DETAIL CLEAN WOODEN FLOOR THAT IS IN POOR REPAIRS AT THE BASEMENT DRY STORAGE AREA AND MAINTAIN.

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

NOTED EMPLOYEE WASHING DISHES AND NOT PROPERLY SANITIZING. 3 COMPARTMENT SINK NOT SET UP INTO WASH,RINSE AND SANITIZE. INSTRUCTED TO SET UP THE 3 COMPARTMENT SINK TO PROPERLY RINSE AND SANITIZE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NOTED HAND WASH SINK AT THE REAR KITCHEN PREP AREA TO BE INACCESSIBLE WITH A BIG POT AND MILK CRATE INFRONT OF SINK. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE ALWAYS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

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

NOTED OUTSIDE GARBAGE DUMPSTER OVERFLOWING AND PREVENTING PROPERLY CLOSURE. INSTRUCTED TO HAVE LIDS CLOSE,CLEAN AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

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

NOTED SOME FOOD PRODUCTS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME,USE BY DATE OR PREPARED BY DATE.

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

NOTED MULTI USE UTENSILS (PLATES,CUPS, BOWLS ETC) ON SHELVES BOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE KITCHEN PREP AREA. INSTRUCTED NOT TO USE CARD BOARD BOXES BUT TO CLEAN AND MAINTAIN SHELVES TO PREVENT HIDING PLACES FOR PEST.ALSO NOTED RUSTY SHELVES THROUGH OUT KITCHEN PREP AND DRY STORAGE. INSTRUC...

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

INSTRUCTED TO DETAIL CLEAN FLOORS THROUGHOUT ESPECIALLY UNDERNEATH COOKING EQUIPMENT, ALONG WALL BASE BEHIND CHEST FREEZERS AND UNDERNEATH SHELVES AT THE DRY STORAGE AREA, WOODEN FLOOR THAT IS IN POOR REPAIRS AT THE BASEMENT DRY STORAGE AREA AND MAIN...

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

NOTED MULTIPLE HOLES AND OPENING, CRACKS AND CREVICES ON WALL AND FLOOR SIMS. INSTRUCTED TO REPAIR AND MAINTAIN TO PREVENT ENTRY POINTS FOR PESTS.

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

NOTED BATHROOMS NOT PROPERLY VENTED . INSTRUCTED TO PROVIDE MORE VENTILATIONS INSIDE BATHROOM TO PREVENT ODORS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED DIRTY WASH CLOTHS SCATTERED AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO STORED WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED ALL 3 PREP COLERS WITH IMPROPER AIR TEMPERATURES OF 52.7F, 59.0F, AND 64.3F. ALL COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MILK AND CHICKEN. MANAGEMENT INSTRUCTED TO REPA...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED EGGS AT 47.3F, CHICKEN AT 55.2F, BEEF AT 57F, MILK AT 48.7F, COOKED RICE AT 54.5F, CHICKPEA SALAD AT 47.3F. MANAGEMENT VOLUNTARILY DISCARDED 100# OF ...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED LIVE FLIES INSIDE OF THE DINING ROOM AND PREP AREA AND DOORS NOT RODENT PROOFED. OBSERVED 10 LIVE HOUSE FLIES ON TABLES, WALLS AND EQUIPMENT IN THE DINING ROOM AND PREP AREA. ALSO OBSERVED SIDE EXIT DOORS NOT RODENT PROOFED. THERE ARE 1/2...

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

LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

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

OBSERVED GROCERY BAGS USED TO STORE FOODS IN THE COOLERS. MUST USE PROPER FOOD GRADE STORAGE BAGS.

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

DETAIL CLEAN THE FOLLOWING ITEMS: PREP TABLES, FOOD STORAGE CONTAINERS, INTERIOR OF PREP COOLERS, EXTERIOR OF COOKING EQUIPMENT, SHELVES IN THE FOOD PREP AREA, BLENDER EXTERIOR, INTERIOR AND EXTERIOR OF MICROWAVES.

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

DETAIL CLEAN THE FLOOR OF THE FOOD PREP AREA AND STORAGE AREA ESPECIALLY AROUND THE COOKING EQUIPMENT AND AROUND WALLS, FLOOR OF THE WASHROOMS.

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

DETAIL CLEAN THE WALLS AND CEILING OF THE PREP AREA WITH GREASE AND FOOD DEBRIS. REPAIR THE OPENING IN THE WALL UNDER THE 3 COMPARTMENT SINK AND AROUND THE DOOR FRAME TO THE STORAGE AREA. CLEAN THE WALLS AND CEILINGS OF THE WASHROOMS. MUST CAULK AN...

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

MUST PROVIDE ADDITIONAL SINK STOPPERS FOR THE 3 COMPARTMENT SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED DIRTY WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A SANITIZER BUCKET WHEN NOT IN USE.

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

DETAIL CLEAN THE FOLLOWING ITEMS: PREP TABLES, FOOD STORAGE CONTAINERS, INTERIOR OF PREP COOLERS, EXTERIOR OF COOKING EQUIPMENT, SHELVES IN THE FOOD PREP AREA, BLENDER EXTERIOR, INTERIOR AND EXTERIOR OF MICROWAVES.

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

DETAIL CLEAN THE FOOD OF THE FOOD PREP AREA AND STORAGE AREA ESPECIALLY AROUND THE COOKING EQUIPMENT AND AROUND WALLS.

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

DETAIL CLEAN THE WALLS OF THE FOOD PREP AREA WITH GREASE AND FOOD DEBRIS. REPAIR THE OPENING IN THE WALL UNDER THE 3 COMPARTMENT SINK AND AROUND THE DOOR FRAME TO THE STORAGE AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED DIRTY WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A SANITIZER BUCKET WHEN NOT IN USE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED LIVE FRUIT FLIES IN THE REAR STORAGE AREA. 20 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

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

DETAIL CLEAN THE FOLLOWING ITEMS: PREP TABLES, FOOD STORAGE CONTAINERS, INTERIOR OF PREP COOLERS, EXTERIOR OF COOKING EQUIPMENT, SHELVES IN THE FOOD PREP AREA, BLENDER EXTERIOR, INTERIOR AND EXTERIOR OF MICROWAVES.

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

DETAIL CLEAN THE FOOD OF THE FOOD PREP AREA AND STORAGE AREA ESPECIALLY AROUND THE COOKING EQUIPMENT AND AROUND WALLS.

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

DETAIL CLEAN THE WALLS OF THE FOOD PREP AREA WITH GREASE AND FOOD DEBRIS. REPAIR THE OPENING IN THE WALL UNDER THE 3 COMPARTMENT SINK AND AROUND THE DOOR FRAME TO THE STORAGE AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED DIRTY WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A SANITIZER BUCKET WHEN NOT IN USE.

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

INADEQUATE FOOD PROTECTION, FOUND A BOUT 60 LBS OF COOKED CHICKEN AND GOAT MEAT STORED IN PREP COOLER AT TEMPERATURE BETWEEN 51.5F-63.2F. FOOD STORED IN COOLER A DAY BEFORE. INSTRUCTED MGR TO COOL DOWN FOOD PROPERLY AND HOLD AT 40F OR LOWER.FOOD ITEM...

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

BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

CARD BOARD USED TO COVER SHELVS, INSTRUCTED TO REMOVE AND KEEP SHELVES CLEAN FROM FOOD DEBRIS AND GREASE.

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

SHELVES IN PREP AREA AND COOLER INTERIORS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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

FLOOR NOT CLEAN THROUGH OUT STORAGE AND PREP ROOMS ALONG WALL BASE AND BEHIND COOLERS, INSTRUCTED TO CLEAN FLOORS AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THERMOMETER IN FACILITY, INSTRUCTED TO OBTAIN.

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

BULK FOOD CONTAINERS NOT LABELED IN DRY FOOD STORAGE AREA. INSTRUCTED TO LABEL AND MAINTAIN.

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

EXTERIOR SURFACES FOR BULK FOOD CONTAINERS NOT CLEAN, FOAM CUPS ARE USED AS A FOOD SCOOP, INSTRUCTED TO CLEAN CONTRAINERS AND USE PROPER SCOOPS.

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

CASES OF SOFT DRINKS STORED ON FLOOR, INSTRUCTED TO STORE 6" OFF FLOOR. FOOD DEBRIS AND OIL SPILLS NOTED ON FLOOR BEHIND REAR STEAM TABLE. INSTRUCTED TO CLEAN AND MAINTAIN.

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

EMPLOYEES DRINKS STORED IN PREP COOLERS, INSTRUCTED TO STORE AWAY.

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

(7-38-010A) OBSERVED THE COOK HANDLING MONEY AT THE REGISTER, THEN WENT BACK TO PREPARING A FOOD ORDER OF 'NAAN', IN THE KITCHEN, WITHOUT WASHING HANDS. INSTRUCTED TO WASH HANDS AT EVERY CHANGE IN TASKS.

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

(7-38-030) OBSERVED AN EMPLOYEE AT THE 3-COMP SINK SOAPING, WASHING & RINSING UTENSILS & EQUIPMENT AT THE MIDDLE COMPARTMENT OF THIS SINK, WITHOUT THE SANITIZING STEP (BEFORE AIR DRYING). INSTRUCTED TO PROPERLY SET-UP THE SINK FOR WASH, RINSE & SANIT...

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

FOOD STORED IN ALL COOLERS MUST BE LABELED & DATED.

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

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

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

FOLLOWING NEED CLEANING: COOLER SHELVES & DRY STORAGE SHELVES BY THE MICROWAVE; GASKETS OF COOLER DOORS; FAN GUARDS. CONDENSERS & COMPRESSORS OF ALL COOLERS; INTERIOR WALL PANEL OF COOLER DOORS.

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

WALLS AROUND PREP AREAS OF THE KITCHEN & BEHIND STEAMTABLE; FILTERS & ALL ATTACHMENTS TO THE HOOD ABOVE THE COOKING EQUIPMENT; INTERIOR OF FRYER ,MUST BE FREE OF DUST, GREASE OR FOOD DEBRIS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INTERNAL THERMOMETERS NEEDED AT ALL COOLERS, MUST PROVIDE.

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 USED CARPETING PADDING AND SHELVES STORED ON...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED CROSS CONTAMINATION INSIDE OF THE PREP COOLERS AND FREEZERS. OBSERVED ...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE, PREPARATION AND DISPLAY. OBSERVED FROZEN FOODS AND MEATS STORED IN PLASTIC GROCERY BAGS W...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSE...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WAS PRESENT WITH THEIR CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN AND RICE) WERE ...

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #381292 ON 3/16/11 NOT CORRECTED: 30/01- All food...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOOD STORAGE CONTAINERS THROUGHOUT, PREP TABLES, AREA UNDER STEAM TABLE, INTERIOR OF ALL COOLERS AND ...

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. CLEAN AND REPAINT WALLS IN THE RESTROOMS.

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. HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CROSS CONTAMINATION OBSERVED INSIDE OF THE COOLERS AND FREEZERS. OBSE...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED FROM CONTAMINATION. OBSERVED A HAIR INSIDE OF A CUP OF YOGURT THAT WAS ON A TRAY TO BE SERVED TO A CUSTOM...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY FROM 5/12/10 WAS NOT POSTED IN THE ESTABLISHMENT. A SUMMARY FROM 1/5/10 WAS POSTED ON THE WALL BEHIND THE COUNTER. MA...

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. LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

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. REPLACE THE WATER DAMAGED PARTICLEBOARD SHELVING BELOW THE FRONT COUNTER. REPLACE THE WATER STAINED SINK VANITY IN THE...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE MICROWAVE IN THE FRONT FOOD SERVICE AREA, LIGHT SHIELDS IN THE PREP AREA, INTERIOR OF...

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 THE FLOOR OF THE PREP AREA, ESPECIALLY UNDER THE 3 COMPARMENT SINK, STORAGE SHELVES AND COOKING EQUIPMENT.

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. DETAIL CLEAN AND REPAINT WALLS IN THE PREP AREA AND THE DOORS TO THE WASHROOMS.

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 UNUSED EQUIPMENT IN THE BASEMENT STORAGE RO...