Vintage Lounge

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. THE EXPOSED HAND SINK IS INACCESSIBLE TO HALF OF THE KITCHEN, CENTRALLY LOCATE SAID SINK OR INSTALL AN ADDITIONAL HAND SINK AT THE NORTH END OF THE KITCHEN.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. INSTALL THE ICE BIN COVERS ON ALL OF THE BAR ICE BINS.

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. REMOVE ALL EVIDENCE HOUSE FLIES AND SMALLFLIES.

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. SEAL UP THE GAPS AND OPENINGS IN THE DUCTS AND INSULATION ABOVE THE HOT LINE.

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

INSTALL THE SODA GUN DRAIN LINES.