Sopraffina Marketcaffe

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED FRONT SERVICE AREA 3-DOOR LINE COOLER IN POOR REPAIR, INTERNAL AMBIENT AIR TEMPERATURE OF 68.0F AT TIME OF INSPECTION. PERSON-IN-CHARGE AWARE OF COOLER IN POOR REPAIR AND DISCARDED ALL TCS FOOD ITEMS FROM COLD-HOLDING UNIT PRIOR TO START OF ...

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

OBSERVED FRONT SERVICE LINE STEAM TABLE IN POOR REPAIR, LEG/WHEEL MISSING AND HELD UP BY EMPTY FOOD CONTAINER. INSTRUCTED TO REPAIR OR REPLACE FRONT SERVICE LINE STEAM TABLE LEG/WHEEL AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOOR BENEATH DISH MACHINE IN THE WAREWASHING AREA TO BE SOILED WITH MINERAL BUILD UP AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS AND OTHER SOILS AND MAIN...

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

Spray sanitizer bottles not labeled, Instructed to label and maintain.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Missing grout at kitchen/ dish area floor tiles. Instructed to grout and maintain.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Food is covered tightly during the cooling down process, Instructed to uncover or cover loosely to facilitate cooling down.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND SIGNAGE IN THE PUBLIC/STAFF MEN AND WOMEN'S TOILET ROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.

PROPER COLD HOLDING TEMPERATURES

OSERVED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE TWO-DOOR REFRIGERATOR TO BE IMPROPER: SPECIAL SOUP 56.4F, 55.2F, 53.7F, 56.0F, 55.3F, 57.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6 C...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SALT) IN THE REAR PREP AREA. INSTRUCTED PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH THE CONTENTS NAME.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED A 1/4" GAP IN THE MIDDLE OF THE STREET ENTRANCE DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT PESTS ' ENTRY.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED THE VENTILATION HOOD ABOVE THE HOT TEMPERATURE DISH MACHINE WITH GREASE AND DUST DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT ON PREMISES DURING INSPECTION OBSERVED TO BE BLOOD BORNE PATHOGEN CLEAN UP KIT WITH OUT PROPER SANITIZING SOLUTION AND NO MOP FOR VOMIT CLEAN UP . INSTRUCTED TO HAVE SAID P...

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, HUMUS, SLICED DELI, )NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND...

THERMOMETERS PROVIDED & ACCURATE

NOTED NO THERMOMETERS INSIDE HOT HOLDING UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS

PERSONAL CLEANLINESS

OBSERVED THAT SEVERAL EMPLOYEE WORE BRACELETS ON HANDS WHILE WORKING WITH EXPOSED FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD

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

NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN

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

OBSERVED TWO CUTTING BOARDS IN THE FRONT FOOD PREP AREA DISCOLORED AND DEEP CUTS. INSTRUCTED TO RE-PLACE AND MAINTAIN.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED STEM SOUP KETTLE TO BE BIGGER THAN 3 COMPARTMENT SINK AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE ON SITE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR MU...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN AND MAINTAIN CLEAN MINERAL DEPOSITS FROM INTERIOR OF DISH MACHINE

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR THROUGHOUT PREMISES ESPECIALLY STANDING WATER AND FOOD DEBRIS IN MOP SINK-DISH WASHING AREA AND UNDER WATER HEATER

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

FLOORS NEED RE-GROUTING FRONT PREP AREA AT PIZZA/ SALAD PREP AREAS. INSTRUCTED TO REPAIR.

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

WALLS NOT CLEAN OF DEBRIS IN FRONT AND REAR PREP, DISH WASHING AREAS. INSTRUCTED TO CLEAN/MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED SMALL COOLER BEING USED WITH FOOD MAINTAINING IMPROPER AIR TEMPERATURE OF 50.0F. COOLER MUST MAINTAIN 40.0F OR BELOW. INSTRUCTED NOT TO USE COOLER. MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW ON PREMISES,-CDI. MUST CONTACT HE...

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

OBSERVED 2- LARGE CONTAINERS, APPROX 100LBS OF CUT LEAFY GREENS( ROMAINE/ MIXED GREENS) AT IMPROPER TEMPERATURES RANGING FROM 65.0F-66.0F IN PREP AREA ON STORAGE SHELF NOT REFRIGERATED IN COOLER FOR USE.APPROX 10-LS OF COOKED PASTA INSIDE COOLER AT ...

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

FLOORS NEED RE-GROUTING FRONT PREP AREA AT PIZZA/ SALAD PREP AREAS. INSTRUCTED TO REPAIR.

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

WALLS NOT CLEAN OF DEBRIS IN FRONT AND REAR PREP, DISH WASHING AREAS. INSTRUCTED TO CLEAN/MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

HIGH TEMPERATURE DISH MACHINE BEING USED AT TIME OF INSPECTION SANITIZING AT IMPROPER TEMPERATURE OF 147.F. INSTRUCTED THAT FINAL RINSE TEMPERATURE MUST BE 180.0F OR HIGHER. INSTRUCTED TO USE THE 3- COMPARTMENT SINK TO WASH,RINSE AND SANITIZE FOOD E...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND SINK NOT ACCESSIBLE FOR EMPLOYEES USE.OBSERVED LARGE KNIFE AND POTATO MASHER INSIDE OF HAND SINK, MAKING IT NOT CONVENIENT AND ACCESSIBLE FOR EMPLOYEES USE, ( PREPING SANDWICHES).INSTRUCTED TO REMOVE,CDI. INSTRUCTED THAT HAND SINK MUST A...

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

OBSERVED COOLING LETTUCE WITH ICE . INSTRUCTED TO REFGERATE LETTUCE AFTER LETTUCE HAS BEEN CHOPPED AND CLEANED.

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

OBSERVED DRY STORAGE BINS (FLOUR) NOT LABELED WITH PRODUCT NAMES. INSTRUCTED TO LABEL ALL DRY STORAGE BINS AND MAINTAIN.

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

OBSERVED CUTTING BOARD STAINED WITH DEEP DARK GROOVES, ATTACHED TO PREP COOLER LOCATED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

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

OBSERVED STAINING WATER ON THE FLOORS LOCATED BEHIND THE HOT WATER HEATER AND UNDER THE DISH MACHINE. INSTRUCTED TO REMOVE ALL STANDING WATER. OBSERVED ACCUMULATED FOOD DEBRIS LOCATED UNDER THE PIZZA OVEN. INSTRUCTED TO CLEAN ALONG THE WALLS AND MAIN...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED A PREP COOLER, WITH POTENTIALLY HAZARDOUS FOODS (CHICKEN, CHEESE) INSIDE, AT AN AMBIENT AIR TEMPERATURE OF 55.6F DURING THE TIME OF THE INSPECTION LOCATED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO KEEP ALL REFRIGERATION UNITS AT 40F OR BELO...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, CHEESE) AT IMPROPER COLD HOLDING TEMPERATURES INSIDE OF PREP COOLER LOCATED AT THE FRONT FOOD PREP AREA; 2 LB OF SALAMI AT 56.4F, 3 LB OF SLICED TOMATOES AT 51F, 7 LBS OF CHEESE AT 52F-54.1F, 6 LBS OF CE...

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

OBSERVED DRY STORAGE BINS (FLOUR) NOT LABELED WITH PRODUCT NAMES. INSTRUCTED TO LABEL ALL DRY STORAGE BINS AND MAINTAIN.

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

OBSERVED CUTTING BOARD STAINED WITH DEEP DARK GROOVES, ATTACHED TO PREP COOLER LOCATED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

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

OBSERVED STAINING WATER ON THE FLOORS LOCATED BEHIND THE HOT WATER HEATER AND UNDER THE DISH MACHINE. INSTRUCTED TO REMOVE ALL STANDING WATER. OBSERVED ACCUMULATED FOOD DEBRIS LOCATED UNDER THE PIZZA OVEN. INSTRUCTED TO CLEAN ALONG THE WALLS AND MAIN...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED A PREP COOLER WITHOUT A THERMOMETER. INSTRUCTED TO PROVIDE AND MAINTAIN.

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

EVIDENCE OF IMPROPER PEST CONTROL.OBSERVED 2-LARGE LIVE ROACHES CRAWLING ALONG COVING AND PIPE BEHIND SERVICE COUNTER. RECOMMENED PEST SERVICE.MUST CLEAN/SANITIZE AREAS. SERIOUS VIOLATION ISSUED 7-38-020

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

INTERIOR UPPER PANEL INSIDE ICE MACHINE AND ICE DISPENSER OF POP MACHINE IN DINING ROOM HAS SLIGHT BUILD-UP.MUST CLEAN/MAINTAIN.

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

OBSERVED PACKAGED FOODS/DESSERT AT COUNTERS NOT LABLED.MUST PROPERLY LABEL

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

OBSERVED 1ST FAUCET AT 3-COMP LEAKY.MUST REPAIR.

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

OBSERVED CLEANING EQUIPMENT,(DUST PANS) STORED DIRTY AT MOP SINK. MUST CLEAN/MAINTAIN DUST PANS AFTER USE.

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

MUST REPLACE/REPAIR BROKEN GASKET AT THE 4 DR COOLER (TOP LEFT DOOR) LOCATED ACROSS FROM THE 3-COMP SINK.

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

MUST REGROUT FLOOR AROUND, IN FRONT OF AND UNDER THE DISH MACHINE AREA AND AT THE 3-COMP SINK AREA. FOUND FLOOR IN POOR CONDITION. MUST REGROUT TO PREVENT PEST BREEDING. ALSO MAINTIAN FLOOR DRY AT ALL TIMES UNDET THE ICE MACHINE AREA.

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

MUST CLEAN AND REMOVE EXCESSIVE DUST ACUUMULATION AT THE CEILING VENT LOCATED ABOVE THE DISH WASHING MACHINE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED SEVERAL SANDWICH BUNS UNCOVERED, DISPLAYED AND STACKED AGAINST THE WALL ON TOP OF PREP COOLER AT FRONT NOT PROTECTED FROM THE ELEMENTS. INSTRUCTED TO REMOVE, DISCARD AND PROTECT FOODS AT ALL TIMES. APPROX. VALUE $7.00 AND WT. 5 LBS. SERIOUS ...

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

CLEAN FLOORS BEHIND FRONT SERVICE COUNTER AND AT REAR PREP AREA.

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

CLEAN WALLS AROUND DISH MACHINE AT REAR OF FOOD SPILLS. CLEAN VENT ABOVE DISH MACHINE OF DUST BUILD -UP AND WHERE NECESSARY.

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

DICED HAM IN PAN ON ICE AT COLD HOLDING UNIT WITH IMPROPER TEMPERATURE OF 47.8 DEGREES. INSTRUCTED THAT FOOD MUST BE AT PROPER TEMP AT ALL TIMES. MANAGER DENATURED AND DISCARDED. APPROX. WT. 3LBS, VALUE $14.31. CRITICAL VIOLATION 7-38-005(A).

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

HOT RUNNING WATER AT EAST END EXPOSED HAND WASH SINK BEHIND CUSTOMER SERVICE COUNTER AT 68.5 DEGREES. MUST PROVIDE PROPER TEMPERED HOT RUNNING WATER. CRITICAL VIOLATION 7-38-030.

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

NO SOAP AT WEST END EXPOSED HAND WASH SINK BEHIND FRONT HOT LINE CUSTOMER SERVICE COUNTER. SOAP PROVIDED DURING INSPECTION. INSTR. TO PROVIDE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED SEVERAL SANDWICH BUNS UNCOVERED, DISPLAYED AND STACKED AGAINST THE WALL ON TOP OF PREP COOLER AT FRONT NOT PROTECTED FROM THE ELEMENTS. INSTRUCTED TO REMOVE, DISCARD AND PROTECT FOODS AT ALL TIMES. APPROX. VALUE $10.73 AND WT. 5 3/4 LBS. S...

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

CLEAN FLOORS AT FOLLOWING AREAS; BEHIND FRONT COUNTER, AT REAR AND AROUND SOUP KETTLE. REMOVE POOLING WATER AROUND MOP SINK. KEEP FLOORS DRY AT ALL TIMES.

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

FOUND KNIVES STORED AGAINST THE DISPLAY CASE AND SHELVING BRACKET. MUST PROPERLY STORE UTENSILS UNTIL USED.

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

MUST REPLACE CUTTING AT THE FRONT SANDWICH SERVING LINE.

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

MUST REPAIR BUCKLING BOTTOM SHELVING AT THE 2DR REFRIGERATOR LOCATED IN THE KITCHEN ACROOS FROM THE 1DR FREEZER.

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

MUST RECAULK WALL ABOVE THE 3COMP SINK IN THE KITCHEN.

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

ANY PRE-PORTIONED/TO-GO CONTAINERS OF FOOD FOR SELF-SERVICE, MUST HAVE LABELS & DATED.

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

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. THE METAL PLATE FLOOR OF THE REACH-IN COOLER AT SALAD PREP STATION (EAST WALL) IS PULLING AWAY FROM THE BOTTOM OF DOOR FRAME, MUST FIX. CRACKED CORNERS OF FOOD BINS (FOR COOLER DRAWERS) & L...

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

INTERIOR PANEL OF ICE MACHINE, FAN GUARDS OF MOST COOLERS, & FILTERS ABOVE THE COOKING UNIT (BESIDE ICE MACHINE) MUST BE KEPT CLEAN. EXTERIOR OF THE DISHMACHINE MUST BE CLEANED & DE-LIMED.

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

WALLS BELOW THE DISHMACHINE & 3-COMP SINK MUST BE FREE OF FOOD DEBRIS/DIRT. MISSING CORNER COVINGS ON WALLS TO THE RIGHT OF HANDSINK MUST BE REPLACED.

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. FRONT PREP LINE CUTTING BOARD WITH SMALL DARK PITS ON SURFACE AND STAND UP PRODUCE COOLER DOOR RUBBER GASKETS RIPPED....

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. OBSERVED FOOD DEBRIS ON SHELVES THROUGHOUT FRONT SERVICE LINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.

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. OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS IN PREP AREA AND FRONT SERVICE LINE. MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS AND ...

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

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD STAINS ON WALLS AROUND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

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

see report dated 01/20/11

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

see report dated 01/20/11

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FRONT PREP LINE DRESSING REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 55.0 F. INSTRUCT...

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

All cold food shall be stored at a temperature of 40F or less. FOUND HONEY DRESSING, VINERGERETTE AND CESAR DRESSING HELD AT 52.4 F. INSTRUCTED MANAGER TO KEEP ALL DRESSING AT 40 F OR BELOW WHEN OPENED. ALL OUT OF TEMPERATURE FOODS VOLUNTARILY DIS...

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. PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE ALL DAMAGED COOLER DOOR GASKETS.

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. THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE, FOOD DEBRIS ON SHELVES AT FRONT LINE AND ...

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

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED HOLE IN WALL AT FLOOR/WALL BASEBOARD BY STAND UP REACH IN FREEZER AT REAR PREP AREA. MUST SEAL HOLE.

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. Musr re-seal around basin of front handsink & tabletop to prevent water from seeping thru the wood.

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. Must clean exterior sides of most heavy equipment thruout premises due to dust/debris. Most fan guards at small coolers...

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. Floors around corners & under coolers at front serving area need cleaning.

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

The walls and ceilings shall be in good repair and easily cleaned. Must re-seal gaps between wall & prep/coffee table at front prep station to prevent pest harborage.

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...