39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
UTENSILS NOT PROVIDED IN BAR AREA FOR DRINK TOPPINGS SUCH AS ZEST FROM CITRUS FOODS, CITRUS SLICES, AND OLIVES. FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
CONTAINERS OF FOOD AND DRINKS FOUND STORED ON THE FLOOR IN THE FOLLOWING AREAS; DRY STORAGE AREA AND WALK-IN FREEZER. FACILITY MUST PLACE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SINGLE PLASTIC CUP WITHOUT A HANDLE, USED AS A SCOOP IN DRY SOTRAGE AREA. FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP COUNTERS IN BASEMENT AND 1ST FLOOR COOKLINE. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
43IN-USE UTENSILS: PROPERLY STORED−2
UTENSILS STORED IN STAGNANT WATER LOCATED IN WAIT STATION/EXPEDITE AREA AND NEAR FRYER. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
43IN-USE UTENSILS: PROPERLY STORED−2
KNIVES STORED BETWEEN SOILED PREP-LINE UNIT IN COOKLINE. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F. MANAGER RELOCATED KNIVES ON SITE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN POTS STORED ON THE FLOOR IN CLEAN DISH ROOM. FACILITY MUST PLACE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MOLLUSK SHELLS ARE REUSED. MOLLUSK SHELLS MAY NOT BE USED MORE THAN ONCE AS SERVING CONTAINERS. FOUND ON 1ST FLOOR DISH RACK.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
SINGLE USE PLASTIC ARTICLES/REUSED CHEESE CONTAINERS FOUND IN THE BASEMENT DISH AND 1ST FLOOR DISH AREA. FACILITY MUST REPLACE WITH ANSI/NSF KITCHEN GRADE MATERIAL.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MILK CRATES USED AS ELEVATION FOR STORAGE OF FOOD PRODUCTS IN BASEMENT. FACILITY MUST PROVIDE SEHLVING THAT IS EASY TO MONITOR AND CLEAN DEBRIS UNDERNEATH AND THAT IS A SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FANGUARD IN THE PRODUCE WALK-IN COOLER IS HEAVILY SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTERIOR KITCHEN EQUIPMENT (SIDE OF UNITS) LOCATED IN COOKLINE AREA IS HEAVILIY SOILED WITH DEBRIS/GREASE. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOIL/DUST ON KITCHEN/COOKLINE CEILING. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN BASEMENT DRY STORAGE AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
