minor Sanitation
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 COOLERS, FREEZERS, COOKING EQUIPMENT, SHELVES, SINKS, TABLES
minor Sanitation
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 COOKING EQUIPMENT, ALONG WALLS BEHIND PREP COOLERS, AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
minor Sanitation
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. WALLS NEED CLEANING AND PAINTING BEHIND EXPOSED SINK (SPILLS), IN PREP AND STORAGE AREAS. CEILING NEED REPAIR IN PREP AND DINING AREAS (WATER DAMAGE).
minor Facility Condition
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. REPLACE MISSING LIGHT SHIELDS IN PREP AREA AND DAMAGED LIGHT SHIELDS REACH-IN COOLER.
minor Plumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK.
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. REMOVE UNUSED EQUIPMENT AND ARTICLES IN NORTHWEST C...