(7-38-012) NO ONE ON PREMISES WITH A FOOD SANITATION CERTIFICATE WHILE PREPPING, COOKING, SERVING POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF, PASTA). INSTRUCTED TO HAVE SUCH PERSON, ANYTIME THESE PROCESSES ARE BEING DONE. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. (7-38-010A) POOR HYGIENIC PRACTICES. OBSERVED THE COOK WASH HIS FINGERS AT THE MIDDLE SINK OF THE 3-COMPARTMENT SINK, WITH LITTLE RUNNING WATER, THEN PROCEEDED TO PUT THE RUBBER GLOVES ON. INSTRUCTED TO PROPERLY WASH HANDS AT HANDSINK. 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. FOLLOWING NEED CLEANING: INTERIOR FLOOR OF COOLERS, BOTTOM SHELF OF STEAMTABLE, CAPPUCCINO MACHINE & AREAS AROUND IT, EXTERIOR OF GREASE TRAP-DUE TO DIRT/FOOD DEBRIS, GREASE OR DUST. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL STOCK/SUPPLIES UNDER SHELVINGS MUST BE ELEVATED OFF THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. TOILET DOORS MUST BE SELF-CLOSING & MISSING WATER TANK COVER (1ST FLOOR) MUST BE REPLACED. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. ALL FOODHANDLERS WORKING AROUND OPEN FOOD, MUST HAVE HAIR RESTRAINTS . All employees shall be required to use effective hair restraints to confine hair.
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