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

INSTRUCTED TO ELEVATE ALL MOPS ON PREMISES IN BETWEEN USE AND MAINTAIN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST PROVIDE A SELF CLOSING LATCH FOR THE EMPLOYEE BATHROOM IN THE REAR BEHIND THE PREP AREA AND MAINTAIN.

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

OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: FOUND COOKED SLICED CHICKEN BREAST IN THE COLD-HOLDING REFRIGERATOR FOR SALADS AT A TEMPERATURE OF 65.6 AND RAW CHICKEN AND RAW BURGER PATTIES IN THE REFRIGERATION UNIT UNDER THE GRILL AT ...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

SOURCE OF CROSS CONTAMINTAION NOT CONROLLED DURING INSPECTION: OBSERVED FOOD HANDLER PICK UP RAW BEEF PATTIES AND PLACE THEM ON THE GRILL, THEN WIPE HIS HANDS ON THE SANITIZER WIPING CLOTH, AND THEN USE THAT SAME CONTAMINATED CLOTH TO WIPE DOWN THE ...

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

DISH WASHING FACILITIES NOT DESIGNED TO WASH, RINSE, AND SANITIZE ALL UTENSILS AND STORAGE PANS ON PREMISES: INSTRUCTED TO INSTALL A 3-COMPARTMENT SINK LARGE ENOUGH TO SUBMERGE ALL STORAGE CONTAINERS ON PREMISES. FACILITY HAS THE OPTION TO USE SMALLE...

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

INSTRUCTED TO ELEVATE ALL MOPS ON PREMISES IN BETWEEN USE AND MAINTAIN.

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

REPLACE THE RIPPED GASKETS ON THE 2-DOOR REACH-IN REFRIGERATOR WHERE FRENCH FRIES ARE STORED TO PROVIDE A TIGHT SEAL AROUND THE DOOR AT ALL TIMES.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST PROVIDE A SELF CLOSING LATCH FOR THE EMPLOYEE BATHROOM IN THE REAR BEHIND THE PREP AREA AND MAINTAIN.

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

OBSERVED FOOD HANDLERS IN THE REAR PREPARING PRODUCE WITHOUT A HAIR RESTRAINT. FOOD HANDLERS MUST WEAR A PROPER HAIR RESTRAINT TO CONFINE HAIR AT ALL TIMES.

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

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- HOT DOGS AT BETWEEN 44.7 F AND 48.3 F, ITALIAN BEEF AT 45.7 F AND BEEF JUICE AT 49.8 F. HOWEVER FOUND REACH IN COOLER WHERE SAID FOODS WERE HELD IN AMBIENT AIR TEMPERAT...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO SANITIZING TEST STRIPS ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE SANITIZING TEST STRIPS ON PREMISES. SERIOUS VIOLATION 7-38-030.

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

OBSERVED ACCUMULATED FOOD BUILD UP INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN DOOR GASKETS.

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

MUST PROVIDE A CONSUMER ADVISORY AT ALL TIMES.

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

MUST REPAIR BROKEN DOOR AT THE 3DR REACH-IN REFRIGERATOR LOCATED AT THE MAIN COOKING LINE ACROSS FROM THE GRILL. THE DOOR ON THE RIGHT HAND SIDE FALLS OFF THE HINGES. MUST REPAIR.

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

MUST DETAIL CLEAN AND SANITIZE THE INTERIOR SHELVING RACKS AT THE REAR 2DR REACH-IN FRIDGE ON THE WEST SIDE OF THE REAR AREA TO REMOVE ENCRUSTED GRIME FROM THE RACKS. ALSO CLEAN AND SANITIZE THE INTERIOR BOTTOM SHELVING INSIDE THE 2DR FRIDGE CLOSEST ...

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

FOUND TO BOTTLES OF SOAP AND WATER MIX NOT LABELED IN THE CLEANING STORAGE AREA IN THE REAR. MUST PROVIDE.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

DURING INSPECTION OBSERVED A CUSTOMER USE THE STAFF RESTROOM LOCATED IN THE REAR PREP AREA. ONLY AUTHORIZED PERSONNEL ARE ALLOWED IN THE FOOD-PREP AREA AT ALL TIMES

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CONTAINER OF CHICKEN INSIDE THE 2 DRAWER COOLER, TEMPERATURES RANGING FROM 46.4F-47.1F. MANAGEMENT VOLUNTARILY DISCARDED 10 POUNDS OF FOOD WORTH APPROX. $75.00 AS STATED BY MANAG...

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

CLEAN MULTI-USE KITCHEN POTS AND PANS AT REAR SHELVING NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE AND INVERT TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN..

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

INSTRUCTED TO CLEAN HOOD AND FILTERS ABOVE THE COOKING EQUIPMENTS AND SEAL OPENING AT CEILING AT NORTH END NEAR THE HOOD MUST BE SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN..

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

NO LIGHT INSIDE THE REAR 2 DOOR COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN.

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

CLUTTER CONDITIONS INSIDE THE MOP SINK ROOM.INSTRUCTED TO HAVE MOP SINK ACCESSIBLE AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIMENT NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES AND MAINTAIN AS REQUIRED.

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

INSTRUCTED TO REPLACE BROKEN GASKETS PREP REACH IN COOLER REAR PREP AREA.

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

THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE AND MAINTAIN; EXTERIOR OF COOLERS, COOKING EQUIPMENT, AND CUTTING BOARDS,

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

MUST DETAIL CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, REAR PREP AREA,

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

INSTRUCTED TO CLEAN WALL AND ATTACHED HOOD AND FILTER ABOVE COOKING EQUIPMENT, MUST REMOVE ALL GREASE BUILT-UP,

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

POTENTIALLY HAZARDOUS FOODS NOT AT PROPER TEMPERATURE INSIDE THE PREP COOLER . STEAK AT 57.6F, HAMBURGER AT 58.1F, AND CHICKEN AT 65.3F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW DURING STORAG...

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

CHEST FREEZER, ICE CREAM FREEZER AND REACH IN FREEZER WITH HEAVY ICE ACCUMULATED. INSTRUCTED TO DEFROST AND MAINTAIN.

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

FLOOR THRU-OUT THE KITCHEN,PREP AREA, STORAGE AREA,NEEDS DETAIL CLEANING.

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

FAN GUARD OF THE REACH IN COOLER IN THE REAR AREA, WITH HEAVY DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. WALLS BESIDE THE PREP TABLE IN THE PREP AREA, DAMAGED. MUST REPAIR MAKE IT SMOOTH EASILY CLEANABLE.

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

MISSING DRAIN STOPPERS FOR THE 2 COMPARTMENT SINK AND 3 COMPARTMENT SINK. MUST PROVIDE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED BOTH HAND WASHING SINKS NOT ACCESSIBLE FOR PROPER HAND WASHING, OBSERVED A LARGE CONTAINER WITH SOILED CLEANING TOWELS INSIDE THE REAR PREP AREA EXPOSED SINK AND BOXES WITH OIL IN FRONT OF SINK. THE FRONT EXPOSED SINK HAD SEVERAL MULTI-USE ...

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

INSTRUCTED TO REPLACE BROKEN GASKETS ON BOTH DOORS OF PREP REACH IN COOLER AT REAR PREP AREA.

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

THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE AND MAINTAIN; COOLERS, COOKING EQUIPMENT, SINKS, FREEZER AND EXTERIOR OF ICE MACHINE.

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

MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENTS AT CORNERS AND ALONG WALLS THRU-OUT PREP AREAS, AND MOP SINK CLOSET.

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

INSTRUCTED TO CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT.

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

MUST REPLACE MISSING LIHGT SHIELD AT REAR PREP AREA.

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

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT REAR PREP AREA AND MOP CLOSET, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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

INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL COOLERS MUST MAINTAIN TEMPERATURE OF 40F OR BELOW AND FREEZERS AT 0F OR BELOW.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. INSTRUCTED TO INSTALL EXPOSED HAND SINK CONVENIENT AND ACCESSIBLE IN FRONT FOOD PREP AREA.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWEL IN ALL HANDWASHING SINK.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. IN...

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. INSTRUCTED TO INSTALL SNEEZE GUARD OR BARRIER IN FRONT FOOD PREP AREA (BETWEEN FRONT COUNTER AND PREP TABLE/COOLER).

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM DOOR MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.