Pj'S Fish & Chicken

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

MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS, EXTERIOR SURFACES OF COOKING EQUIPMENT, AND SHELF UNDERNEATH COUNTER.

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

CLEAN FLOOR UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT, IN STORAGE ROOM, WASHROOM AND IN BASEMENT.

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

THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM NEED CLEANING; CLEAN VENTS.

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

OBSERVED WATER LINES ABOVE THE UTILITY SINK IN THE BASEMENT BUT NO ATTACHED FAUCET TO THE UTILITY SINK; INSTRUCTED TO PROVIDE/INSTALL A FAUCET NECK TO THE UTILITY SINK WITH HOT AND COLD RUNNING WATER.

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

OBSERVED STANDING WATER IN MOP BUCKET; INSTRUCTED TO REMOVE STANDING WATER FROM MOP BUCKET. ORGANIZE AND MAINTAIN CORNER STORAGE ROOM. SOME UNNECESSARY ITEMS IN BASEMENT; REMOVE FROM BASEMENT.

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

TOILET ROOM FIXTURES,SINK AND TOILET NEEDS CLEANING.

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

FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNER IN THE PREP AREA. FLOORS NEED GENERAL CLEANING IN THE TOILET ROOM.

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

3 compartment sink must have a drain board. Must provide mop sink for waste water disposal.

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

Remove pieces of unused kitchen equipments stored in the basement (pest harborage).

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

Top loader Taylor frozen dessert machine must have hot and cold running water machine.

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

Employee toilet room must be equipped with soap and hand paper towels.

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

The faucet at the 3 compartment sink must reach all three compartments evenly,3 compartment sink is slow draining and drasin pipe is leaking-must repair.

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

Remove dusts accumulations on the hood area above the cooking equipments.

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

3 compartment sink must have a drain board. Must provide mop sink for waste water disposal.

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

Remove pieces of unused kitchen equipments stored in the basement (pest harborage).