CHICKEN IN 2 DOOR REFRIGERATOR NEAR HANDWASHING SINK AT 47F. ADJUST REFRIGERATOR AND MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
CLEAN SIDES AND UNDERNEATH EQUIPMENT ON COOK LINE TO REMOVE ACCUMULATION OF GREASE.
CLEAN WALLS AND CEILING IN MAIN KITCHEN AS NEEDED AND MAINTAIN IN A CLEAN CONDITION.
CLEAN WALLS AS NEEDED IN MAIN KITCHEN.
KEEP FOODS COVERED IN REFRIGERATED UNITS TO PREVENT CONTAMINATION.
PROVIDE APPROVED FLOORS, COVING AND/OR WALLS IN THE FOLLOWING AREAS: APPROVED COVING FOR KITCHENS, APPROVED WALLS FOR BAR, THESE ITEMS MUST BE CORRECTED WITHIN THE NEXT 5 - 8 YEARS OR WHEN IN DISREPAIR
REMOVE CABINETS IN BAR. AT MINIMUM, PROVIDE CABINETS WITH ALL SURFACES COVERED WITH PLASTIC LAMINATE.
SEAL (CAULK) TOPS OF NEW HANDWASHING SINK AND FOOD PREP SINK.
SEAL GAP UNDER BACK DOOR TO MAIN KITCHEN TO PREVENT ENTRANCE OF RODENTS AND INSECTS.
Full
Nov 18, 2009
87
CLEAN THE DEEP FRYERS AND MAINTAIN IN CLEAN CONDITION.
CLEAN WALLS AND CEILING IN MAIN KITCHEN AS NEEDED AND MAINTAIN IN A CLEAN CONDITION.
KEEP FOODS COVERED IN REFRIGERATED UNITS TO PREVENT CONTAMINATION.
PROVIDE APPROVED FLOOR AND COVING FOR BAR.
SEAL GAP UNDER BACK DOOR TO MAIN KITCHEN TO PREVENT ENTRANCE OF RODENTS AND INSECTS.
Full
Nov 17, 2010
95
CLEAN KITCHEN CEILING AND WALK IN FREEZER FLOOR AND MAINTAIN IN CLEAN CONDITION.
CLEAN THE DEEP FRYERS AND MAINTAIN IN CLEAN CONDITION.
CLEAN THE FLOOR IN THE STORAGE AREA LOCATED NEAR THE BACK DOOR AND MAINTAIN IN CLEAN
PROVIDE AN NSF APPROVED HANDWASHING SINK IN KITCHEN NEAR DISHWASHING AREA.
PROVIDE APPROVED FLOOR AND COVING FOR BAR.
REMOVE COLD PLATES IN BAR ICE BINS. PROVIDE INTEGRALLY CONSTRUCTED (BUILT IN) COOLING PLATES. THE COLD PLATES SHOULD BE CLEANED DAILY.
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