The Norwood Restaurant

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

INSTRUCTED TO DEFROST AND DETAIL CLEAN ICE CREAM DEEP FREEZER AT THE FRONT PREP AREA.

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

INSTRUCTED TO CLEAN FANS INSIDE THE WALK IN COOLER AND AT THE FOOD PREP AREA....ALSO MUST CLEAN CEILING INSIDE WALK IN COOLER AND REPLACE STAINED TILES ON CEILING AT THE DINING AREA.

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

NOTED LEAKING FAUCET AT THE EXPOSED HANDWASH SINK AT THE REAR FOOD PREP AREA AND AT THE MENS BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN....MUST ALSO REPAIR AND INCREASE THE LOW WATER PRESSURE AT THE HAND WASH SINK OF SAME.

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

Found food items not properly dated/labeled in walk in cooler, reach in cooler, and reach in freezers, must date and label food items in walk in cooler, reach in coolers, reach in freezers.

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

Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.

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

Non food contact surfaces of walk in cooler shelving/racks not clean need detailed cleaning(crevices).

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

Floors under heavy equipment, bsmt storage areas under shelving not clean need detailed cleaning(corners).

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

Ceiling tiles in dining areas shall be replaced, ceiling in kitchen prep area need cleaning(detailed).

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

Damaged, missing light shields in kitchen prep area shall be replaced, light shields need cleaning.

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

Exhaust vents(ventilation) in kitchen prep area, walk in cooler, coolers not clean need detailed.

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

Multi use utensils not properly stored. Instructed to invert to prevent contamination before use.

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

Floor under sitting booths and behind cooking equipment not cleaned. Instructed to detail clean.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Ice scoop not properly stored. Instructed to store in a sanitize holder or container.

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

POTENTIALLY HAZARDOUS FOOD NOT MEETING PROPER TEMPERATURE INSIDE THE WALK IN COOLER. STEAK AT 46.5F, BEEF AT 45,6F, CHICKEN AT 44.9F ,HAM AT 44.7F. WALK IN COOLER TEMP AT 41.2F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A ...

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

MUST DEFROST THE CHEST FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN.

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

MUST CLEAN IN DETAIL THE EXTERIOR SIDES OF THE GRILL, BROILER OVEN AND DEEP FRYER AND ALSO INTERIOR BOTTOM OF THE DEEP FRYER WITH GREASE BUILT UP AND MAINTAIN.

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

MUST INSTALL COVING 4'' IN THE WALL BASE IN THE BASEMENT. MUST CLEAN IN DETAIL THE FLOOR BEHIND AND UNDER THE COOKING STOVE, GRILL, DEEP FRYER AND LOW TEMP DISH MACHINE.

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

CEILING AND WALLS IN THE PREP AREA NEEDS DETAIL CLEANING. ALSO THE CEILING AND WALL INSIDE THE SALAD COOLER NEEDS DETAIL CLEANING TOO.