Sweet Station

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

REMOVE LARGE POTS UNABLE TO FIT INSIDE THREE COMPARTMENT SINK ON 2ND FLOOR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities...

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. All hot food shall be stored at a temperature of 140F or higher. FOUND READY TO EAT 12 EGG CUSTARDS INSIDE TAGGED DISPLAY CASE AT 86.5F, 1LB OF COOKED BEANS, 2 GALLON MILK AT 47.6-48.2F ...

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS ON 2ND FLOOR, READY TO EAT PREPARED FOODS INSIDE WALK-IN COOLER AND REFRIGERATION UNITS. ALSO, LABEL PACKAGED INDIVIDUAL CONTA...

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. REMOVE PLASTIC, DUCT TAPE FROM PREP SHELVES, REMOVE MILK CRATES BEING USED TO STORE STOCK ON 2ND FLOOR AND REPLACE WITH...

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

CLEAN INTERIOR PANEL OF ICE MACHINE, FILTERS AT VENTILATION HOOD, TRACKS AT DISPLAY CASE AT FRONT SERVICE AREA, SHELVES INSIDE REAR BEVERAGE REFRIGERATOR.

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. CLEAN FLOORS AROUND TWO COMPARTMENT SINK AT 1ST. FLOOR AND REGROUT FLOOR TILES AS NEEDED ON 2ND FLOOR.

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. CLEAN WALLS BEHIND PREP COOLER ON 1ST. FLOOR, CLEAN CEILING SECTIONS AT PREP AREA ON 2ND FLOOR TO REMOVE STAINS AND OR REPLACE SAID PANELS, CLEAN FAN GUARD INSIDE REAR BEVERAGE REF...

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

CLEAN LIGHT SHIELDS ON 1ST. AND 2ND FLOOR AS NEEDED.

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

PROVIDE SINK STOPPERS FOR TWO COMPARTMENT SINK ON 1ST. FLOOR. REPAIR LEAKS AT FAUCET AND HANDLES AT UTILITY SINK. PROVIDE DIPPER WELL WITH COLD RUNNING WATER FOR HAND DIPPED ICE CREAM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE INTERNAL THERMOMETERS FOR COOLERS ON 1ST. FLOOR...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. FOUND NO HOT RUNNING WATER AT ALL PLUMBING FIXTURES. INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER...

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

INSTRUCTED TO PROVIDE SELF DRAINING ICE BIN TO STORE ICE USED FOR CUSTOMER BEVERAGES. REMOVE CARDBOARD LINING FROM PREP SHELVES AND INSIDE WALK-IN COOLER. USE FOOD GRADE CONTAINERS, DO NOT USE SHOPPING BAGS TO STORE FOOD ITEMS.

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. CLEAN FLOOR DRAINS ON 2ND FLOOR. KEEP FLOORS DRY ON SECOND FLOOR.

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 WASTE GREASE AREA NOT MAINTAINED. EXCESSIVE GREASE SPILLS SURROUNDING GROUND AND AT REAR EXIT DOOR. ...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION ON 11/02/10 INSPECTION #422282:...

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

INSTRUCTED TO PROVIDE SELF DRAINING ICE BIN TO STORE ICE USED FOR CUSTOMER BEVERAGES. REMOVE CARDBOARD LINING FROM PREP SHELVES AND INSIDE WALK-IN COOLER. USE FOOD GRADE CONTAINERS, DO NOT USE SHOPPING BAGS TO STORE FOOD ITEMS.

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

DETAIL CLEAN AND SANITIZE EXTERIOR OF STOVES, UNDER AROUND COOKING EQUIPMENT, VENTILATION HOOD/FILTERS, FOOD RACKS, PREP SHELVES, FAN GRID COVER INSIDE REFRIGERTOR BY REAR EXIT DOOR, CLEAN PLATES STORAGE SHELVES AT 1ST. FLOOR AND 2ND FLOOR.

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. CLEAN FLOOR SECTIONS AT 1ST. FLOOR AROUND SEATING BOOTHS, BY REAR EXIT DOOR STORAGE AREA, AND 2ND FLOOR BAKERY PREP AREA TO REMOVE DARK STA...

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

PROVIDE SELF CLOSING DEVICE AT TOILET ROOM ON 2ND FLOOR.

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

COLD WATER HANDLE IS STRIPPED AT TWO COMPARTMENT SINK ON 1ST. FLOOR. INSTRUCTED TO REPAIR SAME.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND FRONT HOT HOLDING DISPLAY UNIT AT IMPROPER TEMPERATURE OF 88.3F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 140F OR HIGHER AT ALL TIMES. ...

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

All hot food shall be stored at a temperature of 140F or higher. FOUND READY TO EAT POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE SAID HOT HOLDING UNIT: 7 HOT DOG FILLED BUNS, 6 FRIED PORK BALLS, 12 EGG CUSTARDS AT 82.1-100.2F....

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

FOUND NO PAPER TOWELS AT WASHBOWL IN STAFF TOILET ROOM AND EXPOSED HAND WASH SINK ON 1ST. FLOOR PREP AREA. ALSO, HOT WATER HANDLE STRIPPED FROM WASHBOWL IN STAFF TOILET ROOM. MANAGER PROVIDED PAPER TOWELS AT SAID SINKS AND HOT WATER HANDLE REPLACED/R...

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS ON 2ND. FLOOR, READY TO EAT, PREPARED FOODS INSIDE WALK-IN COOLER AND REFRIGERATION UNITS. LABEL PACKAGED FROZEN FOOD ITEMS INSID...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO PROPERLY STORE MULTI-USE KNIVES INVERT...

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

DETAIL CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF TWO COMPARTMENT SINK AT TEA STATION, UNDER, AROUND SINKS/GASKETS INSIDE REFRIGERATION UNITS, REAR STORAGE AREA BY EXIT DOOR, SEATING BOOTHS, AND FAN GRID...

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. CLEAN SOILED CEILING PANELS AT 2ND FLOOR PREP AREA, SEAL OPENINGS AROUND PIPING AND CONDUITS AT CEILING/ AND WALL BASE ON 1ST. FLOOR AND 2ND FLOOR. CLEAN DUSTY CEILING VENTS AT 2N...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS WITH END CAPS FOR FOOD DISPLAY CASE AT FRONT SERVICE AREA AND REP...

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

PROVIDE VENTILATION ABOVE HOT TEA UNIT. PROVIDE SINK STOPPERS FOR THREE COMPARTMENT SINK. PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE AT TEA UNIT. REPLACE LEAKS AT COLD WATER HANDLES AT UTILITY SINK. PROVIDE COLD AND HOT WATER HANDLES THAT CORRE...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE METAL STEM THERMOMETERS TO CHECK INTERNAL FOOD T...

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

All employees shall be required to use effective hair restraints to confine hair. FOODHANDLERS MUST WEAR PROPER HAIR RESTRAINTS WHILE HANDLING FOODS.

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. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: 2 HANGING RAW DUCKS INSIDE WALK-IN COOLER AT ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND WASH SINK AT 1ST. FLOOR PREP AREA WITH NO PAPER TOWELS AND EXPOSED HAND WASH SINK ON 2ND. FLOOR PREP AREA WITH COLD WATER HANDLE STRIPPED. INSTRUCTED TO PROVIDE PAPER TOWELS AT SAID SINK AT ALL TIMES AND REPAIR COLD WATER HANDLE AT SAID ...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND INTERIOR PANEL OF ICE MACHINE WITH BLACKISH, PINK, SLIMY SUBSTANCE IN CONTACT WITH ICE CUBES USED FOR PUBLIC CONSUMPT...

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. FO...

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS ON 2ND. FLOOR, READY TO EAT, PREPARED FOODS INSIDE WALK-IN COOLER AND REFRIGERATION UNITS. LABEL PACKAGED FROZEN FOOD ITEMS IN...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO PROPERLY STORE MULTI-USE KNIVES IN...

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

REMOVE ALL PLASTIC, CLOTH, AND ALUMINUM LINING FROM RACKS/SHELVES. REMOVE MILK CRATES FROM 2ND FLOOR AND REPLACE WITH RACKS/SHELVES TO STORE STOCK ITEMS.

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

DETAIL CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT, VENTILATION HOOD/FILTERS, PREP SHELVES, PREP TABLES, CUTTING BOARDS, INTERIOR OF TWO COMPARTMENT SINK AT TEA STATION, UNDER, AROUND SINKS/REFRIGERATION UNITS, DRY ST...

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. KEEP FLOORS DRY AROUND THREE COMPARTMENT, TWO COMPARTMENT SINK, AND PREP AREA ON 2ND FLOOR. REGROUT FLOOR TILES AS NEEDED ON 2ND. FLOOR. ...

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. CLEAN SOILED CEILING PANELS AT 2ND FLOOR PREP AREA, SEAL OPENINGS AROUND PIPING AND CONDUITS AT CEILING/ AND WALL BASE ON 1ST. FLOOR AND 2ND FLOOR. CLEAN DUSTY CEILING VENTS AT 2ND...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS WITH END CAPS FOR FOOD DISPLAY CASE AT FRONT SERVICE AREA AND ...

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

PROVIDE VENTILATION ABOVE HOT TEA UNIT. PROVIDE SINK STOPPERS FOR THREE COMPARTMENT SINK. PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE AT TEA UNIT. REPLACE LEAKS AT COLD WATER HANDLES AT UTILITY SINK. PROVIDE COLD AND HOT WATER HANDLES THAT CORRE...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE METAL STEM THERMOMETERS TO CHECK INTERNAL FOO...

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. REMOVE CARDBOARD BOXES FROM OUTSIDE GARBAGE AREA,...

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

All employees shall be required to use effective hair restraints to confine hair. FOODHANDLERS MUST WEAR PROPER HAIR RESTRAINTS WHILE HANDLING FOODS.