critical Food Temperature
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 COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 50-54 DEGREES F. MUST REPAIR OR ADJUST C...
critical Food Temperature
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 POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING BETWEEN 50-53 DEGREES F. FOUND APPROXIMATELY 30LBS OF PHILLY STEAK,CHEESE,TURKEY BREAST,HAM,SALAMI,TUNA,CHICKEN STRI...
critical Pest Activity
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE GARBAGE RECEPTACLE NOT INSECT AND RODENT PROOF. FOUND LID TO OUTSIDE GARBAGE CONTAINER WITH A LAR...
minor Pest Activity
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. REPLACE BROKEN ELECTRICAL SOCKET COVER NEXT TO MOP SINK TO PREVENT INSECT HARBORAGE. MUST REPLACE TORN SCREEN TO OUT...
minor Sanitation
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE BURNED OUT LIGHT BULBS OVER BASEMENT PREP AREA TO PROVIDE...
minor Food Temperature
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST REPAIR BROKEN HAND SINK ALONG FRONT LINE NEAR SOUP HOT HOLDING UNIT.
minor Sanitation
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST BETTER ORGANIZE BASEMENT AND REMOVE ALL UNNE...