Pompei Produce

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

DETAIL CLEAN THE DUST ON TOP OF THE SHELVES IN THE FOOD PREP AREA AND TOP OF EQUIPMENT WITH DUST.

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

CLEAN THE DUST FROM THE FLOOR ESPECIALLY BEHIND THE OVEN AND ALONG WALLS.

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

REPAIR THE DRAIN LINE WATER LEAK UNDER THE 3 COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED A REFRIGERATOR WITHOUT A THERMOMETER INSIDE OF THE UNIT. MUST PROVIDE THERMOMETERS INSIDE OF ALL COOLERS AND FREEZERS.

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

OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A HAIR RESTAINT. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

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

MANAGER STATES ONLY DISPLAY ITEMS WILL BE AT THIS COUNTER. HOWEVER IF THAT CHANGES MUST PROVIDE AND MAINTAIN A PROPER SNEEZE GUARD AT THE COUNTER DISPLAY AREA TO PREVENT CONTAMINATION OF BAKE GOODS.

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

MUST CLEAN, REMOVE CLUTTER AND ORGANIZE THE UNNECESSARY ITEMS IN THE BASEMENT.

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

NO CITY SANITATION CERTIFICATE POSTED OR PERSON ON DUTY WHILE POTENTIALLY HAZARDS FOODS ARE BEING PREPARED SUCH AS BAKE GOODS THAT CONTAINS EGG,MILK AND BUTTER. CITATION 7-38-012 ISSUED.

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

OBSERVED NO 3 COMPARTMENT SINK ON PREMISES FOR PROPERLY WASHING RINSING AND SANITIZING POTS AND PANS. MUST PROVIDE AND MAINTAIN.

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

MUST PROVIDE AND MAINTAIN A PROPER SNEEZE GUARD AT THE COUNTER DISPLAY AREA TO PREVENT CONTAMINATION OF BAKE GOODS.

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

FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS.

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

NOTED A WATER PIPE ABOVE THE REAR PREP TABLE. MUST PROPERLY COVER AND MAINTAINT TO PREVENT AND LEAKS.

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

MUST PROVIDE A MOP SINK IN ORDER TO PROPERLY DISPOSE OF DIRTY MOP WATER.

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

MUST CLEAN, REMOVE CLUTTER AND ORGANIZE THE UNNECESSARY ITEMS IN THE BASEMENT.