Wrigley Rooftops III

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

OBSERVED STANDING WATER ON FLOOR AT COOKLINE. INSTRUCTED MANAGER TO KEEP FLOOR DRY/CLEAN THROUGHOUT.

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

OBSERVED FOOD STAINS ON WALL BEHIND DISHWASH 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN WALL AND MAINTAIN.

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

FOUND DEBRIS BUILDUP ON THE CAN OPENER BLADE AND THE MICROWAVE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

FOUND THE FLOORS BEHIND THE TWO DOOR REFRIGERATORS IN THE BASEMENT SOILED WITH FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

FOOD STAINS INSIDE THE TWO DOOR REACH-IN COOLER,INSTRUCTED TO CLEAN AND MAINTAIN IN PREP/BASEMENT AREA

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

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 HANDLERS PERFORMING MULTIPLE TASKS A...

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 EXPOSED HANDSINK AT 3RD FLOOR FOOD SERVICE AREA LACKING HAND PAPER TOWELS-MUST PROVIDE,MAINTAIN AT ALL TIMES.

* 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.FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED,SERVED DURING THIS INSPECTION.

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

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 PROPERLY STORE PERSONAL BELONGINGS IN A DESIGNAT...