The Karczma Cafe, Inc.

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

: FOODS INSIDE COOLERS NOT ALBELE OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.

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

DEEP FRYER CABINET, FILTERS, CUTTING BOARD, UTENSILS, PREP COUNTER AND TABLES, STORAGE SHELVES AND COOLER GASKETS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN ANS SANITIZE ALL FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR NOT MAINTAINED THROUGH-OUT PREMISES. INSTRUCTED TO REPLACE FLOO TILE LEADING TO TOILET ROOM AND DETAIL CLEAN FLOOR THROUGH-OUT REAR PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILING TILE, VENTILATION COVERS AND LIGHT COVERS NOT MAINTAINED THROUGH-OUT PREMISES. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN COVERS AND REPLACE ALL DAMAGED CEILING TILE.

FOOD HANDLER REQUIREMENTS MET

ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES NOT MAINTAINED PROPER TEMPERATURE. REACH-IN COOLER USED TO HOLD POTENTIALLY HAZARDOUS FOODS AT 56.6 F. INSTRUCTED THAT ALL COOLERS MUST MAINTAIN 40 F OR BELOW. CRITICAL CITATION ISSUED 7-38-005(A). "HELD FOR INSPECTION" TAG PLACED ON COOLE...

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

POTENTIALLY HAZAROUS FOODS DOES NOT MEET TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION, DISPLAY OR SERVICE. OBSERVED 3 QUARTS OF SOUR CREAM AT 54.5, 20 DOZEN OF EGGS AT 51.3 F. INSTRUCTED MANAGER THAT POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN 4...

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

FOODS INSIDE COOLERS NOT ALBELE OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.

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

DEEP FRYER CABINET, FILTERS, CUTTING BOARD, UTENSILS, PREP COUNTER AND TABLES, STORAGE SHELVES AND COOLER GASKETS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN ANS SANITIZE ALL FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR NOT MAINTAINED THROUGH-OUT PREMISES. INSTRUCTED TO REPLACE FLOO TILE LEADING TO TOILET ROOM AND DETAIL CLEAN FLOOR THROUGH-OUT REAR PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILING TILE, VENTILATION COVERS AND LIGHT COVERS NOT MAINTAINED THROUGH-OUT PREMISES. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN COVERS AND REPLACE ALL DAMAGED CEILING TILE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

REFRIGERATOR AND METAL STEM THERMOMETER NOT PROVIDE ON PREPMISES. INSTRUCTED TO PROVIDE THERMOMETER FOR ALL COOLERS AND FOOD HANDLERS.

FOOD HANDLER REQUIREMENTS MET

ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.

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

OBSERVED PREMISES USING ALUMINUM TIN FOIL TO COVER SHELF SURFACES IN PREP AREA. INSTRUCTED MANAGER TO REMOVE TIN FOIL FROM SHELVES, SHELF SURFACES MUST BE SMOOTH AND EASY TO CLEAN.

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

OBSERVED GREASE BUILD UP ON VENTILATION HOOD FILTERS AND FOOD DEBRIS/FOOD STAINS ON EXTERIOR OF COOLERS AND PREP SINKS. INSTRUCTED MANAGER TO CLEAN VENTIALTION HOOD FILTER AND CLEAN EXTERIOR OF SINKS/COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON FLOOR IN PREP AREA UNDER COOKING EQUIPMENT AND ALONG WALLS. INSTRUCTED MANAGER TO CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG WALLS/CORNERS THROUGHOUT KITCHEN.

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

OBSERVED PREP AREA CEILING LIGHT BULBS (X2) BURNED OUT. INSTRUCTED MANAGER TO REPLACE WITH WORKING LIGHT BULBS.

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

FOOD HANDLERS NOT WEARING HAIR RESTRAINT. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED WATER STAINED CEILING TILES ABOVE DINING AREA. INSTRUCTED MANAGER REPLACE DAMAGED CEILING TILES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THEROMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE METAL STEM THERMOMETER AND PROVIDE THEROMETERS FOR ALL COOLERS.