- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Small counter top fryer and oven are not under hood ventilation system. May cause a possible fire hazard. Must provide adequate ventilation.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Clean inside lower shelf of lazy susan. 2) Clean inside cupboards doors and floor under grill/fryer area.
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08/11/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Cupboards and shelving in cupboards have food build-up. There is grease build-up on the cupboards above small counter top fryers. Must clean more frequently. 2) White painted wood on some cupboards is worn and needs to be repainted. Bare wood under new counter tops. All bare wood must be painted with at least 2 coats of light colored paint to make surface non-absorbent, easily cleanable, and smooth. REPEAT VIOALTION. --Defrost reach-in freezer and clean.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Overall good date marking. Meat loaf and mashed potatoes were not date mark. Must date marked if not used within 24 hours from preparation. Have 7 days fom date mark to use or discard.
- Material characteristics of non-food contact surfaces
1) Cupboards and shelving in cupboards have food build-up. There is grease build-up on the cupboards above small counter top fryers. Must clean more frequently. 2) White painted wood on some cupboards is worn and needs to be repainted. Bare wood under new counter tops. All bare wood must be painted with at least 2 coats of light colored paint to make surface non-absorbent, easily cleanable, and smooth. REPEAT VIOALTION.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
1) Several fryers (counter top small fryers) and stove/oven are not under hood ventilation system. MUST KEEP UNDER HOOD SYSTEM TO ADEQUATELY VENTILATE. 2) No ventilation in restroom. Must provide adequate ventilation for all restrooms.
- Sanitization of food contact surfaces - before use and after cleaning
Using a household dishmachine. Machine does not sanitize per food code requirements. (must reach 180 degrees F or use chemical sanitizer on COMMERCIAL GRADE MACHINE). Must not use any dishmachine unless commercial grade.
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12/02/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Manual warewashing equipment, hot water sanitizing temperatures
- Stored frozen foods shall be maintained frozen
- Shellstock, maintaining identification
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05/13/2013 | Routine |
- Plumbing system repaired according to law
Slight leak on drain line for rinse sink basin. Repair leak.
- Material characteristics of non-food contact surfaces
Must paint or varnish all exposed bare wood for 1) Under new counter top 2) side trim of new counter top 3) Arch way and 4) Side of register area. Close space or treat bare ood for 5) Counter/cupboard area under microwave near sinks and 6) Side area near register All surfaces/areas must be smooth, non-absorbent, and easily cleanable. Must repair damaged side counter holding large ice cream machine to make easily cleanable. 7) clean inside all cupboards below counter spaces for food and under sinks.
- Cleanability of floors, walls, and ceilings
1) Add tile to missing area where old counter was located and 2) Re-paint cracked wall in restroom to make easily cleanable and smooth. 3) Provide self door closure or hinges to ensure door closes properly.
- Outer openings are protected
1) Install self door closure for side door for proper pest control. 2) Observed several ants near sink area. Treat with certified pest control or restaurant grade pest control.
- Using a handwashing sink- operation and maintenance
Adjust air drying shelf high to make access to hand sink for proper use.
- equipment food contact surfaces and utensils clean to sight and touch.
Must paint or varnish all exposed bare wood for 1) Under new counter top 2) side trim of new counter top 3) Arch way and 4) Side of register area. Close space or treat bare ood for 5) Counter/cupboard area under microwave near sinks and 6) Side area near register All surfaces/areas must be smooth, non-absorbent, and easily cleanable. Must repair damaged side counter holding large ice cream machine to make easily cleanable. 7) clean inside all cupboards below counter spaces for food and under sinks.
- Storage or display of food in contact with water or ice
defrost reach-in freezer to prevent ice build-up on food.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Toilet room
receptacle, enclosed, fixtures clean
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05/03/2013 | Routine |
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