Pockets

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

RUSTED METAL SHELVINGS INSIDE THE WALK IN COOLER, MUST REMOVE RUST AND MAINTAIN,

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

MUST CLEAN FLOORS UNDER EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREP AREAS.

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

NO 3 SINK STOPPERS AT THREE COMPARTMENT SINK, MUST PROVIDE,

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

RUSTED METAL SHELVINGS INSIDE THE WALK IN COOLER, MUST REMOVE RUST AND MAINTAIN,

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

MUST CLEAN SHELVING UNDER POP STATION, AND CLEAN OR REPLACE STAINED CUTTING IN REAR KITCHEN AREA,

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

NO 3 SINK STOPPERS AT THREE COMPARTMENT SINK, MUST PROVIDE,

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

FOUND CLEANING EQUIPMENTS(BROOMS, DUST PANS, PLASTIC CONTAINERS,ETC) STORED IN FRONT OF THE EXPOSED HAND SINK IN THE REAR PREP AREA. INSTRUCTED MANAGER THAT EXPOSED HAND SINK MUST BE CONVENIENT AND ACCESSIBLE TO THE PREP AREA . ONE OF THE EMPLOYEE RE...

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

RUSTED METAL SHELVINGS INSIDE THE WALK IN COOLER. MUST REMOVE RUST AND MAINTAIN.

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

HEAVY LEAK ON THE PIPE UNDER THE ONE COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN.

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. DRIED FOOD STORAGE CONTAINERS AND PREP FOODS NOT LABELED, MUST LABEL AND MAINTAIN.

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. INSTRUCTED TO REPLACE CUTTING BOARDS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; CHEST FREEZER, SHELVES UNDER FRONT SERVING COUNTERS AND CABINETS UNDER SINGLE SERVICE ARTICLES COUNTER AND SODA MACHINE.

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. MUST CLEAN FLOORS UNDER EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREP AREAS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORED CLEANING TOWELS.

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. All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED THE REAR WALK-IN COOLER FAN GUARD COVE...

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. Use dustless cleaning methods.OBSERVED THE FRONT CEILING VENT NOT CLEAN BY SODA MACHINE INSTRUCTED TO CLEAN.