Uncle Nell'S

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

FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE SPILLS AND DEBRIS.

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

NOTED DAMAGED AND MISSING CEILING TILE IN THE FRONT PREP AREA. MUST REPLACE AND MAINTAIN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST REPAIR AND MAINTAIN SELF CLOSING DEVICE ON THE TOILET ROOM DOOR.

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

NOTED LEAK AT THE BOTTOM OF THE FRONT 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.

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

NOTED DEEP DARK GROOVES IN TO CUTTING BOARD. MUST REPLACE AND MAINTAIN.

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

MUST CLEAN INTERIOR OF COOLERS TO REMOVE SPILLS.

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

MUST CLEAN FLOORS THROUGH OUT TO REMOVE SPILLS,GREASE AND DEBRIS. ALSO NOTED OPENING INTO THE WALLS AT THE REAR. MUST SEAL ALL OPENING WHERE EVER NEEDED TO PREVENT RODENT ENTRY POINTS.

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

CLEAN UPPER INTERIOR OF EXHAUST INSIDE OF BBQ PIT AND INTERIOR OF PIT TO REMOVE DUST. CLEAN VENTS OVER COOKING EQUIPMENT AND INTERIOR OF FREEZER IN FRONT PREP AREA TO REMOVE MOLD AND UNIT IS NOT BEING USED AT THIS TIME.

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

REPAIR WALL BY REAR EXIT DOOR WHERE CRACKED. PAINT WALL IN FRONT PREP AREA WHERE FIRE EXTINGUISHER WAS REMOVED. CLEAN WALLS AND CEILING VENTS WHERE NEEDED.

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

CLEAN WASHROOM TOILET AND SINK. CLEAN ALL VENTS THROUGHOUT PREMISES HAS DUST BUILDUP ON THEM.

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

ORGANIZE AND MAINTAIN REAR STORAGE AREA. ALSO CLUTTER OF OLD UNUSED EQUIPMENT:- REMOVE OR REPAIR THE REACHIN CHEST FREEZER , 3 ONE DOOR UPRIGHT FREEZERS,STOVE,STEAMTABLE AND SMALL REFRIGEATOR SO NO INSECT OR RODENT HARBORAGE.

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

CLEAN UPPER INTERIOR OF EXHAUST INSIDE OF BBQ PIT AND INTERIOR OF PIT TO REMOVE DUST OBSERVED. CLEAN VENTS OVER COOKING EQUIPMENT AND INTERIOR OF FREEZER IN FRONT PREP AREA TO REMOVE MOLD; UNIT IS NOT BEING USED AT THIS TIME.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR AND INTERIOR BOTTOMS OF ALL FRYERS TO REMOVE DUST AND GREASE NOTED, PREP TABLES AND SHELVES.

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

CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT TO REMOVE GREASE NOTED. SWEEP IN STORAGE AREAS.

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

REPAIR WALL BY REAR EXIT DOOR WHERE CRACKED. PAINT WALL IN FRONT PREP AREA WHERE FIRE EXTINGUISHER WAS REMOVED. CLEAN WALLS AND CEILING VENTS WHERE NEEDED.

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

CLEAN WASHROOM TOILET AND SINK. REPAIR LEAKING PIPE AT THREE COMP SINK IN FRONT UNDER FIRST COMPARTMENT.

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

DISPOSE OF USED STANDING WASTEWATER IN MOP BUCKET. INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE WITH MOPHEAD UPWARD TO DRY.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN UPPER INTERIOR OF EXHAUST OVER PIT; DUST OBSERVED. PAINT EXTERIOR OF HOODED CANOPY OVER FRYERS.

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. PREVIOUS VIOLATION FROM OCT. 2010 WAS CORRECTED. MUST CLEAN INTERIOR BOTTOMS OF FRYER CABINETS TO REMOVE GREASE. C...

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

ORGANIZE AND MAINTAIN REAR STORAGE AREA.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CRACKED GLASS AT SLIDING DOOR COOLER, REAR PREP AREA

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 VENTS ABOVE COOKING EQUIPMENT, FRONT PREP AREA

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

Inspector Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Must clean:reach in cooler and fanguards,deep fryers,b.b.q.pit,underside of prep...

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

Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Must remove and keep dry:Water from basement floor.Must seal,repair or replace:Damaged concrete floor...

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

Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.Must seal,repair or replace:All openings around pipes and wires leading into walls and ceiling,front door lower trim in poor repair,damaged ceil...

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

Inspector Comments: Inspector Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.Must provide:lights and shields an...

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

Inspector Comments: Inspector Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.Must repair or replace:Leaky faucet at both 3-compartment sink,low hot water pressure at hand sink.Must ...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Inspector Comments: Inspector Comments: 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.Must provide:Ther...

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

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Must repair or replace:Damaged cutting boards,damaged gasket on chest freezers,glass damaged on slidi...

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

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Must clean:reach in cooler and fanguards,deep fryers,b.b.q.pit,underside of prep table,ceiling fans,...

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

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Must remove and keep dry:Water from basement floor.Must seal,repair or replace:Damaged concrete floor in lobby,hole in fl...

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

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.Must seal,repair or replace:All openings around pipes and wires leading into walls and ceiling,front door lower trim in poor repair,damaged ceiling tiles,upper wall...

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

Inspector Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.Must provide:lights and shields and end caps.

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

Inspector Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.Must repair or replace:Leaky faucet at both 3-compartment sink,low hot water pressure at hand sink.Must caulk:Handsink in to...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Inspector Comments: 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.Must provide:Thermometers for all col...

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

Inspector Comments: 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.Must elevate:Articles off of floo...

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

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF PRE COOKED CHICKEN STORED INSIDE OF LARGE PLASTIC STORAGE BINS ON PREP TABLE AT 72.8 F-76...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees.OBSERVED NO SOAP AND TOWELS AT HAND SINKS IN FOOD PREP AREA AND TOILET ROOM.MUSTPROVIDE AT ALL TIMES.

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.OBSERV...