Province

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

CLEAN INTERIORS OF ALL PREP COOLERS TO REMOVE FOOD PARTICLES. CLEAN INTERIOR PANEL OF SMALL CRUSHED ICE MACHINE.

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

REMOVE DUST FROM CEILING VENTS IN WASHROOMS.

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

MUST DETAIL CLEAN AND SANITIZE INTERIOR OF FRYER AND UNDER MAIN GRILL TO REMOVE EXCESS GREASE BUILD-UP. MUST REPAINT RUSTY SHELVING RACKS OF COOLERS AT MAIN COOKING LINE. MUST ALSO CLEAN INTERIOR BOTTOM SHELVES AT 2DR COOLERS, 1DR REFRIGERATOR AND FR...

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

MUST CLEAN FLOORS AT MAIN COOKING LINE TO REMOVE FOOD DEBRIS.

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

MUST REPAIR VENTS AT BOTH MEN'S AND LADIE'S RESTROOMS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

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. THE WALK IN COOLER SHELVES AND DIPPING WELL HAVE SOME FOOD BUILDUP WHICH NEEDS TO BE WASHED, RINSED AND SANITIZED.

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. THE FLOORS IN THE MOP CLOSET AND WALK-IN COOLER ARE DIRTY IN THE CORNERS AND NEED DETAILED CLEANING.

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

THE KITCHEN EXPOSED HANDSINKS HEAT UP SLOWLY, ADJUST THE MIXING VALVES SO THEY HEAT UP.

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. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED, TO MAKE SURFACES SMOOTH/EASILY CLEANABLE.

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. WALK-IN COOLER SHELVES, FAN GUARDS OF SAME COOLER & CURTAINS AT BOTH ENDS OF DISHMACHINE MUST BE FREE OF DUST/DEBRIS/DI...

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ANY MILK CRATES USED FOR STORAGE SHELVINGS MUST BE R...