Seashell Restaurant

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, HOLDING UNITS, ROLLING CARTS, SHELVING UNITS, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO UTILITY SINK ON SITE. INSTRUCTED MANAGER TO INSTALL UTILITY SINK WITH HOT AND COLD RUNNING WATER AND BACKFLOW DEVICE FOR PROPER WASTEWATER DISPOSAL.

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

OBSEERVED RAW EXPOSED WOOD AT THE FRONT COUNTER AREA. INSTRUCTED TO PAINT OR STAIN TO MAKE EASY TO CLEAN AND MAINTAIN.

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

OBSERVED THE LONG CUTTING BOARD ON THE COLD PREP UNIT BADLY STAINED AND DEEP CUTTING GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN.

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

OBSERVED THE INSIDE OF THE DEEP FRYER DRAINING UNITS WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND SANITIZE THEM ALL AND MAINTAIN.

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

OBSERVED THE HANDLE TO ONE DOOR REACH IN REFRIGERATOR LOCATED IN THE FRONT FOOD SERVICE AREA NEXT TO THE DEEP FRYER WITH BROKEN HANDLE AND SHARP EDGES. INSTRUCTED TO REPAIR AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLE IN THE TOILET ROOM LOCATED IN THE REAR OF THE FACILITY. INSTRUCTED TO PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOORS THROUGHOUT WITH A BUILD UP OF DUST AND DIRT. ISTRUCTED TO CLEAN AND MAINTAIN ALL AREAS BEFORE OPENING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FLOOR AT THE FRONT DOOR OPENING WITH MISSING TILES. INSTRUCTED TO REPAIR AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED THE HOOD VENTILATION FILTERS WITH A BUILD UP OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN BEFORE OPENING AND SERVING AS A MEANS OF PREVENTING POSSIBLE CONTAMINTATION OF FOODS BEING PREPARED.