The Piggery

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

SOURCE OF CROSS CONTAMINATION NOT CONTROLLED. OBSERVED A FOOD HANDLER PLACING RAW BURGER PATTIES ON THE GRILL, THEN ASSEMBLING THE BUN AND READY TO EAT VEGETABLES ON THE BUN WHILE USING THE SAME PAIR OF GLOVES AND NOT WASHING HANDS. MANAGER VOLUNTARI...

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

REPLACE STAINED, DEEP-GROOVED CUTTING BOARD ON THE PIZZA LINE TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

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

DETAIL CLEAN THE BEER COOLER AND THE BAR SOILED WITH SYRUP AND JUICE SPILLAGE AND MAINTAIN.

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

INSTRUCTED TO DISCARD UNECCESSARY CLUTTER ITEMS IN THE BASEMENT AND RE-ORGANIZE.

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

FOUND ICE SCOOP STORED IN ICE MACHINE WITH HANDLE IN DIRECT CONTACT WITH ICE. INSTRUCTED TO STORE ICE SCOOP IN A SEPERATE CONTAINER OR IN ICE WITH HANDLE FACING UP.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USE.

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

THE BAKING RACK IS DIRRY, CLEAN THE RACK IN DETAIL.

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

THE HOT HOLDING BOX AND THE EQUIPMENT CASTERS ARE GREASE COVERED, CLEAN EQUIPMENT IN DETAIL. THE ICE MACHINE HAS A DIRTY INTERIOR; WASH, RINSE AND SANITIZE THE MACHINE.

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

THE KITCHEN FLOORS ARE GREASY, CLEANN THE FLOORS FROM CORNER TO CORNER.

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

THE ICE CREAM STATION HAS NO DIPPING WELL, INSTALL A DIPPING WELL.

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

NO SPLASHGUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND THREE COMPARTMENT SINK,RIGHT SIDE IN BAR AREA,INSTRUCTED TO PROVIDE. NO MOP SINK PROVIDED ON PREMISES,INSTRUCTED TO INSTALL SAID SINK UNDER THE CITY PLUMBING CODE.

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

DEBRIS INSIDE THE THREE COMPARTMENT SINKS AND TWO DOOR REFRIGERATOR,INSTRUCTED TO CLEAN AND MAINTAIN.GREASE AND DEBRIS BUILD-UP INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT,INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

GREASE BUILD-UP UNDER AND AROUND COOKING EQUIPMENT,INCLUDED DEEP FRYERS.DEBRIS ON FLOOR THROUGHOUT THE PREMISES INCLUDED BAR AREA BUILD-UP OF CAPS,STRAW,PAPER AND DEBRIS,MUST CLEAN AND MAINTAIN. SWEEP FLOOR IN BASEMENT AND INSIDE THE MOBILE UNIT.

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

DEBRIS ON WALL UNDER THE ICE MACHINE AND COOKING EQUIPMENT,INSTRUCTED TO CLEAN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO STEM THERMOMETER PROVIDE ON PREMISES,INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK INTERNAL FOOD TEMPERATURE.

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.MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

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.DETAIL CLEAN THE FLOOR OF THE PREP AREAS ESPECIALLY BEHIND AND UNDER EQUIPMENT, AND ALONG THE WALLS.

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. SEAL THE OPENINGS IN THE WALLS BELOW THE 2 COMPARTMENT SINK IN THE REAR PREP AREA. DETAIL CLEAN THE WALLS AND THE BASEBOARD BEHIND THE COOKING EQUIPMENT. SEAL THE WALL OPENINGS BETWEE...

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

REPAIR THE DIPPER WELL SO THAT IT PROVIDES RUNNING WATER FOR THE HAND DIPPED ICE CREAM. REPLACE THE COLD WATER HANDLE AT THE MAIN PREP AREA EXPOSED HANDSINK. ELECTRIC OVEN IN THE REAR PREP AREA IS NOT UNDER VENTILATION. MUST PROVIDE A VENTILATION HOO...

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.. MAINTAIN THE BASEMENT AREA CLEAN ESPECIALLY IN THE ...

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...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WITH A CERTIFICATE AT THE TIME OF THE INSPECTION. MANAGEMENT INSTRUCTED THAT A CERTI...

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. DETAIL CLEAN THE FOLLOWING ITENS: VENTILATION HOOD, EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF THE OVEN, INTERIOR ...

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. DETAIL CLEAN THE FLOOR OF THE PREP AREAS ESPECIALLY BEHIND AND UNDER EQUIPMENT, AND ALONG THE WALLS.

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. SEAL THE OPENINGS IN THE WALLS BELOW THE 2 COMPARTMENT SINK IN THE REAR PREP AREA. DETAIL CLEAN THE WALLS AND THE BASEBOARD BEHIND THE COOKING EQUIPMENT. SEAL THE WALL OPENINGS BET...

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

REPAIR THE DIPPER WELL SO THAT IT PROVIDES RUNNING WATER FOR THE HAND DIPPED ICE CREAM. REPLACE THE COLD WATER HANDLE AT THE MAIN PREP AREA EXPOSED HANDSINK. ELECTRIC OVEN IN THE REAR PREP AREA IS NOT UNDER VENTILATION. MUST PROVIDE A VENTILATION ...

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. MAINTAIN THE BASEMENT AREA CLEAN ESPECIALLY IN THE ...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO PROOF OF ORIGINAL CITY SANITATION CERTIFICATE PROVIDED ON PREMISES.INSTRUCTED TO OBTAIN IT.INFORMATION GIVEN.SERIOUS V...

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.REGROUT FLOOR IN FRONT OF DISH MACHINE.

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.PROVIDE SHIELD COVER FOR IN DISH ROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETERS IS NEEDED IN ALL FREZEERS.

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REORGANIZE SECOND FLOOR AND BASEMENT.ELEVATE ITEMS 6" OFF THE FLOORS.REMOVE UNNECESSARY ARTICLES.CLEAN UNDER THE BASEMENT STAIRCASE.