Parlor Pizza Bar

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

NO ICE BINS AT REAR BAR AREA, INSTRUCTED TO PROVIDE,

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

FLOOR PREP AREAS NOT CLEAN, INSTRUCTED TO CLEAN DAILY AND MAINTAIN,

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

EMPLOYEE'S PERSONAL ITEMS NOT STORED PROPERLY, INSTRUCTED TO STORE IN DESIGNATED AREA,

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

CLUTTER IN KITCHEN PREP AREAS, INSTRUCTED TO CLEAN AND BETTER MAINTAIN, MUST REMOVE OR BETTER ORGANIZE WANTED ITEMS,

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

WORN SEALANT ON RAW WOOD STORAGE SHELVES. INSTD TO RE SEAL/PAINT SAME

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

NO FAUCET/SPRAYER WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE ABOVE TOP LOADING SOFT SERVE MACHINE. INSTD TO PROVIDE SAME IMMEDIATELY ABOVE UNIT.

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

LOW TEMPERATURE DISHMACHINE CURRENTLY IN USE, UNABLE TO SANITIZE PROPERLY, 0 PPM OF CHLORINE WHEN TESTED. INSTD TO UTILIZE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE CITATION ISSUED 7-38-030 CRITICAL.

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

WORN SEALANT ON RAW WOOD STORAGE SHELVES. INSTD TO RE SEAL/PAINT SAME.

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

CUTTING BOARDS THROUGH OUT PREP AREAS WORN BEYOND REPAIR, STAINED, DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS

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

NO FAUCET/SPRAYER WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE ABOVE TOP LOADING SOFT SERVE MACHINE. INSTD TO PROVIDE SAME IMMEDIATELY ABOVE UNIT.

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

CUTTING BOARDS THROUGH OUT PREP AREAS WORN BEYOND REPAIR, STAINED, DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS. WORN CAULKING WITH BLACK SUBSTANCE AT DISHMACHINE LINE. INSTD TO REPAIR SAME.

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

REAR WALK IN COOLER FLOOR IN POOR REPAIR, UNEVEN, BUCKLING SURFACE. INSTD TO REPAIR SAME SO AS TO BE SMOOTH EVEN, AND EASILY CLEANABLE.

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

LEAK UNDER BAR 3-COMPARTMENT SINK. INSTD TO REPAIR SAME.

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

EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN DESIGNATED AREA.

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

FOOD HANDLER WITH LONG BEARD WITHOUT BEARD GUARD/RESTRAINT. INSTD TO WEAR PROPER GUARD/RESTRAINT FOR BEARDS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.

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

PAINT RUSTY STALL DIVIDERS IN MEN'S WASHROOM. REPLACE ALL PLASTIC MILK CRATES WITH STORAGE RACKS OR SHELVES. REPAIR OR REPLACE LID TO DEEP FREEZER IN FRONT FOOD PREP AREA.

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

CLEAN CABINET INTERIORS OF DEEP FRYERS IN FOOD PREP AREA.

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

MUST KEEP FLOORS DRY IN FOOD PREP, STORAGE, AND DISHWASHING AREAS.

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

CLEAN OR REPLACE FILTERS IN HOOD ABOVE COOKING EQUIPMENT.

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

ALL STOCK AND ARTICLES STORED ON THE FLOORS THROUGHOUT ALL AREAS MUST BE PROPERLY STORED 6 INCHES OFF THE FLOORS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED PREP COOLERS IN FRONT FOOD PREP AREAS NOT MAINTAINING ADEQUATE TEMPERATURES. AIR TEMPS RECORDED AT 61.2F AND 45.6F. INSTRUCTED TO REMOVE ALL FOOD ITEMS AT IMPROPER TEMPERATURES AND HAVE BOTH UNITS SERVICED. CRTICIAL VIOLATION 7-38-005(A)...

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

CHICKEN WINGS-51.4F, CUT KALE-55.1F, CUT ROMAINE-47.8F, CUT ICE BERG LETTUCE-47.7F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW COLD. CRITICAL VIOLATION 7-38-020. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURE(28LB VALUED A...

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

PAINT RUSTY STALL DIVIDERS IN MEN'S WASHROOM. REPLACE ALL PLASTIC MILK CRATES WITH STORAGE RACKS OR SHELVES. REPAIR OR REPLACE LID TO DEEP FREEZER IN FRONT FOOD PREP AREA.

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

CLEAN CABINET INTERIORS OF DEEP FRYERS IN FOOD PREP AREA.

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

MUST KEEP FLOORS DRY IN FOOD PREP, STORAGE, AND DISHWASHING AREAS.

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

CLEAN OR REPLACE FILTERS IN HOOD ABOVE COOKING EQUIPMENT.

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

ALL STOCK AND ARTICLES STORED ON THE FLOORS THROUGHOUT ALL AREAS MUST BE PROPERLY STORED 6 INCHES OFF THE FLOORS.

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

MUST PROVIDE ADDITIONAL SHELVING RACKS ON SITE FOR WALK IN COOLERS AND FREEZERS, LIQUOR STORAGE AREAS AND OTHER DRY GOODS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

HAVE ALL HOT HOLDING EQUIPMENT ON AND OPERATING TO VERIFY THAT IT MAINTAINS PROPER TEMPERATURES.

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

NO SANITIZING SOLUTION AVAILABLE AT THE LOW TEMPERATURE DISH MACHINE. MUST PROVIDE.

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

MUST PROVIDE PROPER PROTECTIVE BARRIERS AT COUNTERS IN REAR AND MAIN PREP AREAS. MUST ALSO PROVIDE DOOR TO MAIN KITCHEN WHERE MISSING.

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

MUST PROVIDE PROTECTIVE BARRIER IN PIZZA OVEN THAT WILL PROPERLY PROTECT PIZZA FROM WOOD AND ASHES.

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

NOTED OPENINGS ALONG THE BOTTOM OF THE FRONT REVOLVING ENTRANCE DOORS, SIDE DOORS TO THE PATIO AND ALONG THE BOTTOM OF THE REAR DOOR TO THE ATTACHED GARBAGE STORAGE ENCLOSURE. MUST ALSO PROPERLY SEAL THE SERVICE WINDOW ALONG THE OUTSIDE BAR AREA.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

THE FAUCET SPOUT AT THE THREE COMPARTMENT SINK DOES NOT EXTEND TO ALL THREE COMPARTMENTS. MUST REPLACE SO THAT HOT AND COLD RUNNING WATER PROPERLY EXTENDS TO ALL THREE SINKS.

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

SEAL THE WOODEN SHELVING ALONG THE HALLWAYS AND OUTSIDE OF THE PIZZA OVENS.

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

MUST REPLACE BURNED OUT LIGHT BULBS IN UNDER VENTILATION HOODS.

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

MUST PROVIDE DRAINAGE FOR THE DRAFT BEER TRAYS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL REFRIGERATED FOOD STORAGE FACILITIES.

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

MUST PROVIDE ADDITIONAL SHELVING RACKS ON SITE FOR WALK IN COOLERS AND FREEZERS, LIQUOR STORAGE AREAS AND OTHER DRY GOODS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

HAVE ALL HOT HOLDING EQUIPMENT ON AND OPERATING TO VERIFY THAT IT MAINTAINS PROPER TEMPERATURES.

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

NO SANITIZING SOLUTION AVAILABLE AT THE LOW TEMPERATURE DISH MACHINE. MUST PROVIDE.

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

MUST PROVIDE PROPER PROTECTIVE BARRIERS AT COUNTERS IN REAR AND MAIN PREP AREAS. MUST ALSO PROVIDE DOOR TO MAIN KITCHEN WHERE MISSING.

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

MUST PROVIDE PROTECTIVE BARRIER IN PIZZA OVEN THAT WILL PROPERLY PROTECT PIZZA FROM WOOD AND ASHES.

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

NOTED OPENINGS ALONG THE BOTTOM OF THE FRONT REVOLVING ENTRANCE DOORS AND ALONG THE BOTTOM OF THE REAR DOOR TO THE ATTAHCED GARBAGE STORAGE ENCLOSURE. MUST ALSO PROPERLY SEAL THE SERVICE WINDOW ALONG THE OUTSIDE BAR AREA.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

THE FAUCET SPOUT AT THE THREE COMPARTMENT SINK DOES NOT EXTEND TO ALL THREE COMPARTMENTS. MUST REPLACE SO THAT HOT AND COLD RUNNING WATER PROPERLY EXTENDS TO ALL THREE SINKS.

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

MUST REPLACE BURNED OUT LIGHT BULBS IN UNDER VENTILATION HOODS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL REFRIGERATED FOOD STORAGE FACILITIES.

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

MUST PROVIDE ADDITIONAL SHELVING RACKS ON SITE FOR WALK IN COOLERS AND FREEZERS, LIQUOR STORAGE AREAS AND OTHER DRY GOODS.