39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND 3- COMPARTMENT SINK.
41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON CUTTING BOARDS.
43IN-USE UTENSILS: PROPERLY STORED−2
MUST STORE KNIVES FROM IN BETWEEN PIPES AND WALL ABOVE PREP TABLE AND STORE PROPERLY.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES AND PREP TABLES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE NEXT TO GRILL.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE GROCERY BAGS USED FOR FOOD STORAGE AND PROVIDE FOOD GRADE BAGS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REACH IN FREEZER.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED OVERSIZED POTS TO LARGE TO BE SUBMERGED IN 3- COMPARTMENT SINK.MUST PROVIDE A WRITTEN PROCEDURE ON HOW TO PROPERLY SANITIZE MULTI-USE UTENSILS OR REMOVE POTS FROM PREMISES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,GRILL TABLE, PREP TABLES,ROLLING CARTS, INTERIOR OF COOLERS AND FREEZERS,SHELVING UNITS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR OR REPLACE LOW HOT WATER PRESSURE AT HAND SINK IN PREP AREA .
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GARBAGE AREA WITH OVER GROWN TALL WEEDS AROUND DUMPSTER AND GREASE CONTAINER.MUST CUT DOWN AND MAINTAIN AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMAGED AND MISSING WALL BASES THROUGHOUT PREMISES,STAINED CEILING TILES IN PREP AREA.MUST SEAL ALL OPENINGS AROUND PIPES AND WIRES LEADING INTO WALLS AND CEILINGS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DIRT AND FOOD SPLATTER FROM WALLS ,WALL BASES AND DOORS THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST SCRAPE AND PAINT CHIPPING PAINT ON WALLS THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS TO DRY AND NOT IN MOP BUCKET.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST ELEVATE,REMOVE AND ORGANIZE CLUTTER FROM INSIDE PATIO AREA,FURNANCE ROOM,MOP SINK CLOSET AND WHERE NEEDED.MASSIVE AMOUNT OF CLUTTER IN REAR OUTSIDE AREA NEAR PATIO DOOR(TIRES,MOP BUCKETS,MOP HEADS,ABANDON CARS)POSSIBLE HARBORAGE AREA)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT AND REMOVING STANDING MOLDED WATER FROM FLOOR IN FURNANCE ROOM AND KEEP DRY..
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPAIR OR REPLACE BURNTOUT LIGHTS IN MOP SINK CLOSET,MISSING LIGHT SHIELDS IN DRY FOOD STORAGE AREA,PREP AREA AND WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2562202 8/16/22 NOT CORRECTED #37-3-302.12 : OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS LOCATED IN THE REAR NEAR THE EMPLOYEE TOLIET ROOM. INSTRUCTED MANAGER ALL BULK CONTAINERS MUST BE LABELED WITH COMMON NAME.#47- 4-501.12 : OBSERVED CUTTING BOARDS IN THE FOOD PREP AREA WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES. 6-501.114 :#55- OBSERVED EXCESS CLUTTER AND UNNECESSARY ARTICLES STORED IN THE REAR NEAR THE EMPLOYEE TOLIET ROOM. MUST REMOVE ALL UNNECESSARY ARTICLES, CLEAN ALL CLUTTER, ORGANIZE, AND MAINTAIN AREAS AT ALL TIMES. 2-102.13 : #58-OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
