Tasty Beef and More

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. OBSE...

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. REMOVE CUTTING BOARD AND KNIFE FROM UTILITY SINK. ...

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. PAINT SHELVES UNDER FRONT COUNTER.

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. CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, SHELVES, PREP TABLES, SINKS.

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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND FURNACE ROOM AREAS. REPAIR FLOOR NEAR 3-COMP S...

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. REPLACE MISSING AND STAINED CEILING TILES IN ALL AREAS.

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

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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

REPAIR EXPOSED INSULATION INSIDE CHEST FREEZER, PROVIDE SMOOTH AND EASILY CLEANABLE PANEL. PROVIDE SPLASH GUARD BETWEEN NEWLY INSTALLED HAND WASH SINK AND THREE COMPARTMENT SINK AT REAR PREP AREA.

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

RELOCATE PREP TABLE NEXT TO FRONT HAND WASH SINK.

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

CLEAN AND SANITIZE THE FOLLOWING: EXTERIOR SIDES OF DEEP FRYERS.

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

CLEAN AND OR REPLACE SOILED LIGHT SHIELDS AT FRONT PREP AREA.

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

REPAIR LEAKS AT HANDLES AT THREE COMPARTMENT SINK, AND PROVIDE DRAIN SINK STOPPER AT THREE COMPARTMENT SINK.

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

REROUTE DRAIN LINE FROM AC UNIT FROM NEWLY INSTALLED HAND WASH SINK AT REAR INTO FLOOR DRAIN AND OR DRIP PAN.

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

LABEL BULK FOOD CONTAINER.

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

REMOVE CARDBOARD LINING AND ALUMINUM LINING FROM PREP TABLES. REMOVE DIRTY DUCT TAPE FROM EXTERIOR OF CHEST FREEZER. DEFROST CHEST FREEZER TO REMOVE ICE BUILDUP.

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

CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF DEEP FRYERS, UNDER, AROUND COOKING EQUIPMENT, AROUND LIGHT FIXTURES AT VENTILATION HOOD, SIDES OF PREP TABLES AT FRONT PREP AREA, HOT HOLDING UNIT, DRAIN AT THREE COMPARTMENT SINK, SHELVES AT REA...

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. SEAL FLOOR TILE BY THREE COMPARTMENT SINK, CLOSE OPENING AT FLOOR DRAIN AT THREE COMPARTMENT SINK, CLEAN FLOORS THROUGHOUT BASEMENT, UNDER ...

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. PROVIDE WALL TILES AT FRONT SERVICE AREA FOR MISSING SECTIONS, REPAIR WALL SECTION NEXT TO THREE COMPARTMENT SINK, REPLACE WATER DAMAGED CEILING PANEL ABOVE THREE COMPARTMENT SINK, R...

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

REPLACE LIGHT BULBS AT VENTILATION HOOD AND PROVIDE LIGHT SHIELDS AND OR SHATTER PROOF BULBS FOR LIGHT BULBS IN PIZZA HOT HOLDING UNIT.

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

INSTRUCTED TO PLACE PIZZA OVEN COMPLETELY UNDER VENTILATION HOOD, REPAIR LEAKS AT HANDLES AT THREE COMPARTMENT SINK, AND PROVIDE DRAIN SINK STOPPERS AT THREE COMPARTMENT SINK. INSTALL EXPOSED HAND WASH SINK WITH HOT AND COLD RUNNING WATER AT REAR PRE...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored.

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

FOOD HANDLER MUST WEAR HAIR RESTRAINT WHILE HANDLING FOODS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO PROPERLY STORE WIPING CLOTHES IN CONTAINER WITH SANITIZING SOLUTIONS.