Yup!!! Chicken & Seafood

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

REPLACE MISSING FILTERS IN VENTILATION HOOD.

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

CLEAN INTERIOR AND EXTERIOR OF FRYERS, VENTILATION HOOD, SINKS.

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

REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA.

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

REPAIR LEAKING FAUCET ON 3-COMP SINK.

INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF

MUST PROVIDE INSIDE GARBAGE CONTAINERS FOR WASHROOM AND PREP AREA.

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

PROVIDE COVING WHERE MISSING i.e.IN REAR ALONG WALL. (DIRECTLY OUTSIDE WASHROOM DOOR)

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

MUST PROVIDE A BACKFLOW DEVICE AT MOP SINK. MUST ALSO PROVIDE MECHANICAL VENTILATION OR A WINDOW IN EMPLOYEE WASHROOM.

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. NO SOAP OR PAPER TOWELS AT WASHBOWL/EXPOSED HAND...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. PREMISES HAS A FIVE (5) GAL. HOT WATER TANK FOR PREMISES. MUST PROVIDE/HAVE HOT WATER AT ALL TIMES, P...

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. RUSTY SURFACES i.e. REACH IN FREEZER SEAL ALL RUST.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. PROVIDE COVING WHERE MISSING i.e.IN REAR ALONG WALL. SECURE TILE BASEBOARD WHERE LOOSE.

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. MAKE ALL WALLS SMOOTH EASY CLEANABLE, WITHOUT HOLES, CRACKS OR OPENING AROUND WALL ATTACHMENTS. MAKE ALL VENTS COVERS AND DUCKWORK EASY CLEANABLE.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROVIDE A BACKFLOW DEVICE AT MOP/UTILITY SINK.