PARLOR PIZZA BAR.

4-501.12--OBSERVED STAINED CUTTING BOARDS IN THE MAIN KITCHEN PREP COOKING AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND TO MAINTAIN.

OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.OBSERVED APPROXIMATELY 20 LIVE SMALL FLYING INSECTS ON THE WALLS AND CEILING IN THE FOLLOWING AREAS: MAIN KITCHEN PREP COOKING AREA AND BAR AREA.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

OBSERVED A TORN DOOR GASKET INSIDE OF THE TOP LEFT OF THE PIZZA PREP COOLER. INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.

OBSERVED STAINED CUTTING BOARDS IN THE MAIN KITCHEN PREP COOKING AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND TO MAINTAIN.

OBSERVED FLOOR TILES IN FRONT OF THE HAND SINKS AT BAR AREA IN NEED FOR RE-GROUTING.INSTRUCTED TO RE-GROUT FLOOR TILES IN SAID AREAS AND MAINTAIN. INSTRUCTED TO DETAIL CLEAN WALLS AND CEILING TILES IN THE MAIN KITCHEN COOKING PREP AREAS TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.

INSTRUCTED TO DETAIL CLEAN THE CEILING VENTILATION SYSTEMS AT THE FRONT PIZZA PREP AREA TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.

OBSERVED LARGE DISH MACHINE IN WAREWASHING AREA SANITIZING RINSE WATER UNABLE TO REACH MINIMUM TEMPERATURE OF 180.0F AT TIME OF INSPECTION. INSTRUCTED TO REPAIR MACHINE AND MAINTAIN SANITIZING RINSE WATER TEMPERATURE OF AT LEAST 180.0F AT ALL TIMES FOR WAREWASHING. PERSON-IN-CHARGE CONTACTED DISH MACHINE COMPANY ON-SITE FOR REPAIRS; DISH MACHINE REPAIRED BY TECHNICIAN TO PROVIDE HOT WATER SANITIZING RINSE AT 187.0F AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-025 CITATION ISSUED.

OBSERVED COOKED CHICKEN COOLING IN THE WALK-IN COOLER WHILE COVERED BY FOOD CONTAINER LID. INSTRUCTED TO STORE ITEMS PARTIALLY-COVERED OR UNCOVERED WHILE COOLING TO PREVENT IMPROPER COOLING TEMPERATURES AND MAINTAIN.

OBSERVED NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT ALONG MAIN COOK LINE TO BE SOILED WITH FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Found both ice makers not clean, heavy build-up of dark slime noted on upper interior surfaces, Instructed manager to clean all ice maker properly and maintain. Priority foundation violation 7-38-005.

No thermometer provide in prep coolers, instructed to install in warmest part.

Several bulk food containers not labeled ( flour, salt...) instructed to label and maintain.

Deli cups not air dried after washing, stacked in each other while wet, Instructed to air dry all multi-use utensils and maintain.

Using disposable cups as a bulk food scoop, instructed to use proper scoops.