Top Dog II

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

INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE PREP TABLE IN KITCHEN, AND THE EXPOSED HAND SINK AND DRAIN BOARD OF THE 3 COMPARTMENT SINK IN THE FRONT COOKING AREA,

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

INSTRUCTED TO CLEAN IN DETAIL FLOORS THRU-OUT PREP AREA, KITCHEN, UNDER 3 COMPARTMENT SINK, ALONG THE WALL BASE, ALL CORNER AND MAINTAIN,

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

MUST PROVIDE MORE LIGHT REAR KITCHEN AREA,

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

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE AREAS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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

INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE PREP TABLE IN THE KITCHEN. AND THE EXPOSED HAND SINK AND DRAIN BOARD OF THE 3 COMPARTMENT SINK IN THE FRONT COOKING AREA. MUST DEFROST THE CHEST FREEZER WITH HEAVY ICE BUILD-U...

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

MUST CLEAN IN DETAIL AND SANITIZE ALL THE CHOPPING BOARDS, PREP TABLES, SHELVES THRU-OUT COOKING AREA AND FRONT COUNTER, MOP SINK, INTERIOR AND EXTERIOR OF THE COOLERS, CHEST FREEZER AND MAINTAIN.

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

INSTRUCTED TO CLEAN IN DETAIL THE FLOOR THRU-OUT THE PREP AREA, KITCHEN,UNDER THE 3 COMPARTMENT SINK,ALONG THE WALL BASE,ALL CORNER AND MAINTAIN. ALL ITEMS/ARTICLES IN THE KITCHEN FLOOR MUST BE ELEVATED 6" OFF THE FLOOR OR PROVIDE RAISED SHELVINGS TO...

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

FAN GUARD OF ONE DOOR REACH IN COOLER, VENT INSIDE THE WASHROOM, WITH HEAVY DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN. FILTER BY THE HOOD WITH GREASE BUILD-UP. MUST CLEAN AND MAINTAIN. DAMAGED CEILING IN THE STORAGE ROOM. MUST REPAIR/REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE MISSING THERMOMETER IN SOME COOLER .

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED IN A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS AND SETTING THEM TO DRY, HOWEVER NOT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK USING 100PPM CHLORINE FOR PROPER SANITATION. CRITICAL CITATION ISSUED, 7-38-...

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

PREP FOODS INSIDE TWO DOOR STORAGE COOLER NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

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

THE FOLLOWING NOT CLEANED, INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, STORAGE SHELVES UNDER FRONT SERVING COUNTERS, FREEZERS, MICROWAVE OVEN, AND REMOVE CARDBOARDS AND FOIL COVERING FROM EQUIPMENT.

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

INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREP AREAS AND STORAGE AREAS.

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

MUST SEAL OPENINGS ON BOTTOM OF EAST WALL INSIDE THE STORAGE ROOM, REPLACE MISSING FILTERS UNDER HOOD AT REAR PREP AREA, CLEAN VENT COVERS AND LIGHT SHIELDS THRU-OUT.

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

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE AREAS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

* 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, NO CITY CERTIFICATE, MUST PROVIDE CITY CERTIFICATE UPON REINSPECTION.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; FRYER AND COOLERS.

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. MUST REPAIR/SEAL LARGE OPENING ON CEILING AT REAR AREA BY WASHROOM.

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

MUST REMOVE THREADS FROM MOP SINK FAUCET OR INSTALL BACK FLOW PREVENTOR/DEVICE.