Sammy'S Touch

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

CLEAN INTERIOR BOTTOM OF FRYER TO REMOVE GREASE AND FOOD PARTICLES.

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

MUST CLEAN FLOORS UNDER AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT AND IN STORAGE AREA.

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

OBSERVED THE FLOOR UNDER BACK DRY STORAGE AND UNDER THE FRONT SOUTHEAST CORNER OF THE COOK LINE WITH ACCUMULATED FOOD DEBRIS. INSTRICTED TO CLEAN AND MAINTAIN THE FLOORS.

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

INSTRUCTED TO REPAIR AND MAINTAIN DOOR GASKET ON FRONT PREP COOLER BY GRILL.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING FOOD AND NON-FOOD CONTACT EQUIPMENT: INTERIOR OF FRONT PREP COOLER, EXTERIOR OF ICE CREAM FREEZER IN FRONT PREP AREA, SODA MACHINE, UNDER THE 3 COMP SINK IN REAR PREP AREA, AND ALL WINDOW SILLS THROUGHOU...

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

INSTRUCTED TO REPLACE STAINED CEILING TILES IN CUSTOMER SEATING AREA, FRONT AND REAR PREP AREAS, AND CLEAN CEILING VENTS OF DUST AND DEBRIS. MANINTAIN SAME.

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

INSSTRUCTED TO ORGANIZE, CLEAN AND MAINTAIN CLUTTER IN HALL OUTSIDE OF TOILET ROOMS. REMOVE ITEMS SIX INCHES OFF THE FLORR TO PREVENET RODENT HARBORAGE.

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

MUST REMOVE RUST FROM SHELVES INSIDE PREP COOLER NEAR GRILL

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

CLEAN THE FLOORS IN THE REAR PREP AREA,ALONG WALL BASE AND CORNERS

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

DETAIL CLEAN THE WALL IN REAR PREP AREA NEXT TO TABLE WHERE MEAT SLICER SITS

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

MUST PROVIDE A SPLASH GUARD AT THE EXPOSED HANDSINK NEXT TO THE 3 COMPARTMENT SINK IN THE REAR PREP AREA

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

MUST CLEAN THE FILTERS ABOVE THE STOVE AND CLEAN THE BOTTOM COMOARTMENT OF THE DEEP FRYER,HAS GREASE BUILD-UP,MUST CLEAN AND MAINTAIN EQUIPMENT

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

CLEAN THE FLOOR UNDERNEATH THE 3 COMPARTMENT SINK,ALONG WALL BASE AND CORNERS

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

DETAIL CLEAN THE WALL BASE AND WALL BEHIND THE SODA MACHINE AT THE FRONT PREP AREA.INSTRUCTED TO CLEAN AND MAINTAIN AREA

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

MUST REMOVE SOME CLUTTER (BOXES) FROM TABLE IN THE REAR PREP AREA,TO PREVENT RODENT HARBORAGE

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

EGGS-57.1F AT ROOM TEMPERATURE, COOKED SAUSAGE PATTIES-60.1F ON COLD SECTION OF CHARCOAL GRILL, AND PRE-COOKED GROUND BEEF-61.1F IN HOT HOLDING UNIT - ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW UNDER REFRIGERATION, HELD AT 14...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

SINGLE-SERVICE UTENSILS MUST BE PROPERLY STORED INVERTED(HANDLES UP) IN CLEAN CONTAINER(S).

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

CLEAN CABINET INTERIORS OF DEEP FRYERS, AND DIPPER WELL FOR PACKED ICE CREAM.

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

DETAIL CLEAN FLOORS THROUGHOUT ALL SECTIONS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

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

CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED.

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

ELIMINATE CLUTTER ON TOP OF WALK-IN COOLER & FREEZER IN REAR. CLOTHING(COATS) MUST BE STORED IN AWAY FROM AREA WHERE FOOD IS BEING PREPPED.

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

MUST DETAIL CLEAN INTERIOR OF FRYERS AND ALL COOKING EQUIPMENT. MUST REMOVE GREASE AND FOOD DEBRIS BUILD UP.

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

MUST DETAIL CLEAN FLOORS UNDER REAR STORAGE SHELVES,UNDER SINKS AND COOKING EQUIPMENT AND COOLERS. MUST REMOVE FOOD DEBRIS AND GREASE.

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

MUST DETAIL CLEAN VENT COVER IN CUSTOMER WASHROOM TO ALLOW PROPER FUNCTION OF VENTILATION FAN.

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

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 8LBS OF SAUSAGE PATTIES,SAUSAGE LINKS AND SLICED HAM AT IMPROPER TEMPERATURES RANGING BETWEEN 67-80 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F...

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

MUST DETAIL CLEAN INTERIOR OF FRYERS AND ALL COOKING EQUIPMENT. MUST REMOVE GREASE AND FOOD DEBRIS BUILD UP.

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

MUST DETAIL CLEAN FLOORS UNDER REAR STORAGE SHELVES,UNDER SINKS AND COOKING EQUIPMENT AND COOLERS. MUST REMOVE FOOD DEBRIS AND GREASE.

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

MUST DETAIL CLEAN VENT COVER IN CUSTOMER WASHROOM TO ALLOW PROPER FUNCTION OF VENTILATION FAN.