critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
NOTED TEMPERATURE OF 2 DOOR REFRIGERATION UNIT TO BE IMPROPER AT 51.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE 2 DOOR REFRIGERATION UNIT TO BE IMPROPER:CHICKEN 54.6F/44.4F, HAM 45.5F, HOT DOGS 47.5F, EGGS 52.7F,CHEESE 44.4F,GYROS 118F.TOMATOES 46.4F, HAMBURGERS 131.4F. MANAGE...
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNIT STORED IN PLASTIC BAGS. INSTRUCTED TO STORE ALL FOOD ITEMS IN AN APPROVED FOOD GRADE CONTAINER WITH TIGHT FITTING LIDS.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
NOTED SHELVES ON PREMISES WITH DIRT GREASE AND OLD FOOD PARTICLES ESPECIALLY BY THE 3 COMPARTMENT SINK AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
minor Sanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT THROUGH OUT. MUST UPGRADE HOUSE KEEPING.
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
NOTED HEAVY GREASE ACCUMULATION INSIDE HOOD AND EXHAUST OF COOKING STOVE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.....NOTED STAINED CEILINGS AND WALLS THROUGH OUT THE KITCHEN AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR R...