Roti Mediterranean Grill

THERMOMETERS PROVIDED & ACCURATE

4-204.112(B) : MUST PROVIDE THERMOMETERS INSIDE OF LINE COLD HOLDING UNIT, SMALL HOT HOLDING UNIT AND GRILL PREP COOLER.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

6-202.15 : OBSERVED A GAP ALONG BOTTOM OF MAN DOOR AND REVOLVING DOOR MUST MAKE TIGHT FITTING.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-102.11 : OBSERVED GROCERY STORE BAGS USED FOR FOOD STORAGE MUST PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-101.19 : MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.11 : MUST REPAIR OR REPLACE MISSING HANDLE ON FRYER CABINET.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM COLD & HOT HOLDING LOWER SHELVES AT FRONT LINE, FRYER CABINET,WALK IN COOLER SHELVING UNITS, DUST PANS,ICE DISPENSER AT SODA MACHINE AND COUNTER UNDERNEATH.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.13 : MUST REPAIR OR REPLACE MISSING WALL BASE IN DINING AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.13 : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND WALK IN COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

: 6-201.11 : MUST CLEAN DUST BUILD UP FROM CEILING VENTS AND LIGHT SHIELDS IN REAR PREP AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11 : MUST REPAIR OR REPLACE CRACKED LIGHT SHIELDS IN REAR DISH WASHING & PREP AREAS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 : MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

2-102.13 : MUST PROVIDE FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS.

PROPER HOT HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURE OF TCS READY TO EAT FOODS SUCH AS 9LBS. COOKED CHICKEN AT 121.6F INSIDE OF HOT HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 9LBS. $60.(PRIORITY 7-38-005)(COS)(CITAT...

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURE OF TCS READY TO EAT FOODS SUCH AS 2LBS. SLAW-68.9F,4.5LBS.-GOBANZO BEANS 45.0F-53.2F,2LBS. CORN-48.0F,4LBS. HUMMUS-50.5F,6LBS. YOGURT-45.1F-54.9F,1.5LBS. CURRY CABBAGE-55.0F,3.0LBS PURPLE CABBAGE-49.6F-53.2F,3.5LBS. TOMA...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED IMPROPER TEMPERATURES OF LINE COLD HOLDING UNIT AT 49.6F.SALAD PREP COOLER AT 48.2F.GRILL TABLE COOLER AT 62.8F AND HOT HOLDING CABINET AT 116.6F WITH TCS FOODS STORED INSIDE A HELD FOR INSPECTION TAG WAS PLACED ON UNIT MUST HAVE COLD HOLDIN...

THERMOMETERS PROVIDED & ACCURATE

MUST PROVIDE THERMOMETERS INSIDE OF LINE COLD HOLDING UNIT, SMALL HOT HOLDING UNIT AND GRILL PREP COOLER.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED A GAP ALONG BOTTOM OF MAN DOOR AND REVOLVING DOOR MUST MAKE TIGHT FITTING.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED GROCERY STORE BAGS USED FOR FOOD STORAGE MUST PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REPAIR OR REPLACE MISSING HANDLE ON FRYER CABINET.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM COLD & HOT HOLDING LOWER SHELVES AT FRONT LINE, FRYER CABINET,WALK IN COOLER SHELVING UNITS, DUST PANS,ICE DISPENSER AT SODA MACHINE AND COUNTER UNDERNEATH.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE MISSING WALL BASE IN DINING AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND WALK IN COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN DUST BUILD UP FROM CEILING VENTS AND LIGHT SHIELDS IN REAR PREP AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPAIR OR REPLACE CRACKED LIGHT SHIELDS IN REAR DISH WASHING & PREP AREAS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

MUST PROVIDE FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MISSING CEILING TILE ABOVE WALK-IN COOLER ENTRANCE. INSTRUCTED TO PROVIDE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED METERED HANDSINK IN THE WOMENS RESTROOM RUNNING LESS THAN 15 SECS. INSTRUCTED MANAGEMENT THAT HANDSINKS SHOULD RUN A MINUMUM OF 15 SECS TO ALLOW FOR PROPER HANDWASHING.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED SOILED WIPING CLOTHS STORED ON THE PREP COOLER NEXT TO COOKING EQUIPMENT AT THE END OF COOK LINE. INSTRUCTED TO KEEP ALL WIPE CLOTHS STORED UN PROPER SANITIZING SOLUTION WHEN NOT IN USE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN THE EXTERIOR OF GREASE TRAP LOCATED UNDERNEATH THREE COMPARTMENT SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE BUILD UP AND FOOD DEBRIS IN THE FOLLOWING AREAS: ON THE FLOORS UNDER THREE COMPARTMENT SINK, UNDER SHELVING FOR COOKING UTENSILS IN THE REAR, UNDER COOKING EQUIPMENT ALONG WALL BASES IN THE FRONT COOKS AREA, AND UNDER COLD AND HOT HOL...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HANDWASHING SIGNAGE FOR HANDWASHING SINKS LOCATED IN REAR PREP AND DISHWASHING AREA. INSTRUCTED TO PROVIDE.

APPROVED THAWING METHODS USED

FOUND A PACKAGE OF GARLIC ROTI SAUCE SUBMERGED IN WATER WITH NO RUNNING WATER, THAWING IN THE 1-COMPARTMENT PREP SINK. INSTRUCTED MANAGEMENT TCS FOODS MUST BE THAWED ACCORDING TO FOOD CODE, SUCH AS UNDER REFRIGERATION THAT MAINTAINS 41F OR BELOW OR U...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED TWO DEAD ROACHES IN THE DISHWASHING AREA NEAR THE GREASE TRAP. INSTRUCTED TO REMOVE DEAD INSECTS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SPILLED GREASE ON THE FLOORS ALONG THE WALL BASES BEHIND COOKING EQUIPMENT, AND WET FOOD SPILLS IN THE DISHWASHING AREA UNDER THREE COMPARTMENT SINK AND SHELVING. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED WET MOP STORED INSIDE OF BUCKET IN THE REAR UTILITY AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY.

FOOD SEPARATED AND PROTECTED

Inadequate Sneeze guard at front service line, customer's head reaching over open food containers while ordering food. instructed to provide proper sneeze guard that protects food from customer's contamination.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

Food handler eating in prep area, instructed to eat in designated areas.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

No hot running water at main prep kitchen and front service line hand wash sinks, max temp at hand sink faucets 73.5f, instructed to provide 100f temp minimum at all hand wash sink. priority violation 7-38-030.

FOOD SEPARATED AND PROTECTED

inadequate Sneeze guard at front service line, customer's head reaching over open food containers while ordering food. instructed to provide proper sneeze guard that protects food from customer's contamination.

PROPER HOT HOLDING TEMPERATURES

FOUND IMPROPER HOT HOLDING TEMPERATURES OF RICE RANGING FROM 109F - 112F. INSTRUCTED MANAGER TO MAIINATIN A HOT HOLDING TEMPERATURE OF 135F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FOUND LEAK AT COLD WATER KNOB AT FOOD PREPARATION SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. NOTED NO RUNNING WATER WHEN COLD WATER KNOB IS TURNED ON.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FOUND HANDWASHING SINK IN DISHWASHING AREA WITHOUT HOT WATER AT 70F. FOUND HANDWASHING SINK IN CLOSE PROXIMITY. INSTRUCTED MANAGER TO PROVIDE A MINNIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. OBSERVED MANAGER ADJUST HOT WATER TANK TO PROVIDE WAT...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND CEILING TILES LOCATED IN REAR FOOD PREPARATION AREA FILLED WITH DUST. MUST CLEAN, SANITIZE, AND MAINTAIN OR REPLACE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Sneeze guard not high enough to prevent customers contamination, instructed to increase by 5 inches or a install a one foot vertical shelf attached to the existing guard.

63. REMOVAL OF SUSPENSION SIGN

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

FOUND STEAK ON SERVICE LINE SERVED UNDERCOOKED. MANAGER STATES STEAK IS COOKED TO MEDIUM RARE . FOUND NO FOOD ADVISORY ON DISPLAY MENU BOARD OR PAPER MENU. MUST PROVIDE DISCLOSURE FOOTNOTE, DISCLOSURE, AND REMINDER FOR ALL MENU ITEMS THAT ARE SERVED...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FOUND HOT WATER KNOB MISSING ON 1 COMPARTMENT SINK LOCATED IN REAR PREP. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES TO HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED STRING USED AS HANDLES TO RICE COOKERS IN THE KITCHEN AREA. INSTRUCTED TO REPLACE THE HANDLE AND REMOVE DUCK TAPE AROUND THE BASE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GREASE BUILDUP ON TWO GRILLS COOKING UNITS BEHIND THE FRONT SERVING COUNTER. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE BOTH UNITS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CEILING LIGHT FIXTURE MISSING A LIGHT SHIELD, INSTRUCTED TO INSTALL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING A THERMOMETER TO FRONT HOT HOLDING, INSTRUCTED TO INSTALL.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED APPROXIMATELY 10 LIVE FRUIT FLIES FLYING AROUND THE PREP AREA NEAR THE MOP SINK AND 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN THE NOTED AREAS AND PROVIDE ADDITIONAL PEST CONTROL TO ELIMINATE THE ACTIVITY. SERIOUS VIOLATION 7-38-0...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED UNLABELED FOOD ITEMS INSIDE OF THE WALK IN COOLER. INSTRUCTED TO LABEL ALL FOODS.

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

OBSERVED THE FLOORS AND IN CORNERS BEHIND AND UNDER EQUIPMENT AND PREP TABLES WITH ACCUMULATED FOOD DEBRIS AND GREASE. ALSO OBSERVED THE FLOOR DRAINS IN THE REAR PREP AREA WITH BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS AND FLOOR DRAINS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Found some food items not properly dated in walk in cooler, must properly date food items in walk in cooler.

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

Cutting boards that had deep cuts in kitchen prep areas, shall be replaced. Caulk around 3 compartment sink in state of disrepair, shall be repaired/replaced, caulk around exposed hand sinks, and prep table areas in kitchen prep areas in state of di...

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

Walk in cooler shelving/racks had excess food debris accumulation, need detailed cleaning(crevices), kitchen storage shelving/racks not clean, had excess food debris accumulation, need detailed cleaning(crevices). Non food contact surfaces of pop di...

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

Floors under heavy equipment, cooking equipment not clean, had excess grease/dirt build up, need detailed cleaning(corners). Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners). Floors under 3 compartment sink n...

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

Ceiling tiles in kitchen prep area above prep tables not clean, need cleaning, walls, ceiling that had gaps/holes in kitchen prep area, shall be repaired/sealed.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Damaged/broken light shield above kitchen prep area(rear), shall be replaced.

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

3 compartment sink 2nd faucet leaking at neck, shall be repaired, replaced. 1 compartment sink in kitchen prep area leaking at neck, shall be repaired/replaced.

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

OBSERVED THE FLOOR WITH ACCUMULATED FOOD DEBRIS UNDER THE FRONT SERVING LINE. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOOR.

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

CEILINGS IN PREP AREA IN REAR DUSTY.MUST CLEAN/MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

INADEQUATE FOOD PROTECTION, FOUND 30 LBS OF COUS COUS STORED IN WALK-IN COOLER AT 62.5F, INSTRUCTED MGR TO HOLD ALL COLD FOODS AT 40F OR LOWER, FOOD ITEMS PLACED IN WALK-IN COOLER FOR MORE THAN 6 HOURS. FOOD ITEM DISCARDED VALUED AT $10. CRITICAL CI...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

INADEQUATE INSECTS CONTROL, FOUND ABOUT 40 LIVE FRUIT FLIES SCATTERED IN KITCHEN AND DISH WASHING AREAS. INSTRUCTED TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. SERIOUS CITATION ISSUED. 7-38-020.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT # 1372395. DATED ON 2-18-14. FOR VIOLATION (31) BULK FOOD NOT LABELED, (32) MISSING A SNEEZE GAURD PANEL, (36) NO LIGHT SHIELD AT KITCHEN CEILING LIGHT FIXTURE, INSTRUCTED MGR TO CORRECT VIOLATIONS ...

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

TOP OF ICE MAKER IS USED AS A STORAGE SHELF, INSTRUCTED NOT TO STORE ANYTHING BESIDE ICE RELATED UTENSILS.

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

STANDING WASTE WATER WATER ON FLOOR BEHING ICE MAKER, INSTRUCTED TO ELIMINATE STANDING WATER AND MAINTAIN.

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

MISSING GROUT FROM REAR KITCHEN FLOOR TILES, INSTRUCTED TO GROUT AND MAINTAIN.

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

MISSING A SECTION OF SNEEZE GUARD AT SALAD/LETTUCE STATION WHERE COVERS LFFT OPEN DURING SERVICE, INSTRUCTED TO INSTALL.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

MISSING A SECTION OF SNEEZE GUARD AT SALAD/LETTUCE STATION WHERE COVERS LFFT OPEN DURING SERVICE, INSTRUCTED TO INSTALL.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MISSING LIGHT SHIELD AT KITCHEN'S CEILING LIGHT FIXRURE. INSTRUCTED TO INSTALL.

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

FOOD HANDLLER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.

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

MUST DETAIL CLEAN AND SANITIZE INTERIOR LID OF ICE MACHINE.

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

MUST REGROUT FLOORS AT FRONT MAIN PREP AREA, REAR PREP AREA AND AT 3COMP SINK AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE AND TO PREVENT PEST BREEDING AREAS. MUST CLEAN AND SANITIZE FLOORS TO REMOVE FOOD DEBRIS FROM ALL CORNERS.

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

MUST MAINTAIN EXPOSED HAND SINK NEXT TO REAR 3COMP SINK. FOUND SAME TO BE SLOW DRAINING.

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

MUST HAVE ALL PERSONAL ITEMS IN THE EMPLOYEE STORAGE ROOM 6 INCHES OFF THE FLOOR AT ALL TIMES. OBSERVED PERSONAL ITEMS SUCH AS SHOES AND BACKPACKS ON THE FLOOR AT TIME OF INSPECTION.

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

MUST DETAIL CLEAN AND MAINTAIN THE CAN OPENER AND THE INTERIOR OF THE DEEP FRYER.

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

MUST DETAIL CLEAN FLOORS UNDER/AROUND ALL HEAVY EQUIPMENT AND MAINTAIN DRY FLOORS IN REAR/FRONT PREP.

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

MUST DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS AND TILES-REMOVE DIRT/DUST BUILD UP.

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

AIR CONDITIONER IN DINING AREA LEAKING PROFUSELY, INSTRUCTED TO FIX AND MAINTAIN LEAKS.

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. MUST INSTALL A SPLASH GUARD BETWEEN HAND SINK AND CLEAN PLATES RACK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST KEEP SOILED WASH CLOTHS A WAY FROM DISPOSABLE PLATES.

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. ICE BUILD-UP ON WALK-IN COOLER COOLING UNIT, INSTRUCTED TO REMOVE AND MAINTAIN.

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. STANDING WATER NOTED ON FLOOR BEHIND ICE MAKER, INSTRUCTED TO CLEAN AND MAINTAIN.

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. MISSING AND HIDING REFRIGERATION THERMOMETER, INSTRUCTE...