PASS W/ CONDITIONS 7 violations 1 CRITICAL
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER TOUCHING AND WEIGHING ITALIAN BEEF WITH BARE HANDS, HANDLING RAW CHICKEN AND READY TO EAT FOODS (BREAD,CHEESE, LETTUCE, ETC) WITHOUT WASHING HANDS. INSTRUCTED MANAGER TO MONITOR EMPLOYEE HAND WASHING. HANDS MUST BE WASHED BETWEEN HANDLING RAW AND READY TO EAT FOOD AND BEFORE AND AFTER CHANGING GLOVES. NO PAPER TOWELS AT HAND SINK IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE SANITARY HAND DRYING DEVICES FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-010A CITATION ISSUED.
All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL BULK CONTAINERS IN STORAGE AREA.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, FRYER CABINETS, GRILL, COOLERS, CONTAINERS, LIDS, ETC.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.
The walls and ceilings shall be in good repair and easily cleaned. REPLACE STAINED CEILING TILES IN ALL AREAS. CLEAN WALLS BEHIND REACH-IN COOLER. CLEAN ALL WALL VENTS.
All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROVIDE LONG HANDLE UTENSILS FOR DISPENSING CONDIMENTS, SEASONINGS, ETC.