Tasty Beef and More

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. OBSERVED 15-20 MICE DROPPINGS ON FLOOR ALONG WALLS IN FURNACE ROOM, 10-15 MICE DROPPINGS ON WOODEN SHELF UNDER BREAD BINS ALONG NORTH WALL IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

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. RE-WASH, SANITIZE FOOD EQUIPMENT/UTENSIL AND PROPERLY STORE IN SANITARY MANNER.

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.

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.

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 SINK.

The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING AND STAINED CEILING TILES IN ALL AREAS.

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

RELOCATE PREP TABLE NEXT TO FRONT HAND WASH SINK.

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.

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

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

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

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

LABEL BULK FOOD CONTAINER.

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.

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 REAR PREP AREA AND REAR EXIT DOOR.

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 STAIRCASE, AND ALONG WALL BASE BEHIND COOKING EQUIPMENT AND THREE COMPARTMENT SINK TO REMOVE FOOD DEBRIS, GREASE, DIRT, AND CIGARETTE BUTTS.

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, REMOVE BLACK, MOLD STAINS FROM CEILING PANELS ABOVE GREASE TRAP IN BASEMENT. REPAIR WALL BASE COVING AT FRONT PREP AREA AND REMOVE GREASE BUILD UP AT WALL TILES AND WALL BASE AT FRONT PREP AREA. CLEAN WALLS BEHIND COOKING EQUIPMENT AND AROUND PREP TABLES AT REAR. WALLS IN REAR PREP AREA SHALL BE NON-ABSORBENT, SMOOTH, WASHABLE, AND BE PAINTED OR FINISHED IN LIGHT COLOR.

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

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 PREP AREA.

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

FOOD HANDLER MUST WEAR HAIR RESTRAINT WHILE HANDLING FOODS.

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