Calo Lounge

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTALL A SPLASH GUARD BETWEEN THE ICE BIN AND THE EXPOSED HAND SINK BEHIND THE MAIN BAR. RIPPED OFF RUBBER GASKET ALONG THE DOOR OF THE PREP PIZZA COOLER MUST REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE ALL THE RUBBER GASKET ALONG THE DOORS OF THE PIZZA PREP COOLER WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN. CLEAN ALL THE DEEP FRYER INTERIOR LOWER COMPARTMENT WITH HEAVY GREASE/DUST BUILD-UP AND MAINTAIN. CLEAN IN DETAIL ALL THE FAN GUARDS INSIDE THE 2 DOOR REACH IN COOLER WITH VEGETABLES, REACH IN COOLER WITH COOKED FOODS, REACH IN COOLER WITH DAIRY AND REACH IN COOLER WITH SODA(WITH DUST AND GREASE BUILD-UP)AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN IN DETAIL THE FLOOR INSIDE THE LIQUOR ROOM AND MAINTAIN. CRACKED FLOOR TILES BY THE MAIN COOLER. MUST REPAIR/REPLACE FLOOR TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL THE GAP AROUND THE PIPE AND CONDUITS IN THE REAR PREP AREA AND MAINTAIN. PEELING PAINT ON THE WALLS CLOSE TO THE CEILING IN THE REAR PREP AREA. MUST SCRAPE PEELING PAINT AND RE PAINT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED HEAVY FROST BUILDUP ON THE INTERIOR WALLS, CONDENSER, AND DRAPES OF THE WALK-IN FREEZER. INSTRUCTED TO DEFROST FREEZER AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN THE CAN OPENER AND HOLSTER TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DUST BUILDUP ON THE CEILING TILES AND VENT ABOVE THE DISHMACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: FOUND VARIOUS WIPING CLOTHS ON CUTTING BOARDS AND PREP AREAS. INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZER SOLUTION (50-100 PPM CHLORINE) IN BETWEEN USE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL A SPLASHGUARD ON THE REAR HAND SINK LOCATED NEXT TO THE 2-COMPARTMENT SINK TO PROPERLY PROTECT FOODS BEING THAWED IN 2-COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DEFROST WALK-IN FREEZER LOCATED IN THE BASEMENT TO REMOVE HEAVY FROST BUILDUP- MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN THE SODA GUN NOZZLES AT THE FRONT BAR TO REMOVE DISCOLORATION AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED TWO HOLES IN THE CEILING LOCATED DIRECTLY OUTSIDE OF THE WALK-IN BEER COOLER. INSTRUCTED TO SEAL HOLES TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 30lbs OF COOKED RIBS AT TEMP OF 45.5F.46.5F AND 46.7F; 50lbs COOKED BEEF SHANKS AT TEMP OF 46.7F TO 47F,BOTH PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER,WITH DATE OF 3-25-14. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. MANAGER DISCARDED AND DENATURED TEMPERATURE ABUSED FOODS.POUND 80,VALUE $240 CRITICAL VIOLATION:7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN RUBBER GASKET INSIDE THE UPPER RIGHT SITE OF THE HOT HOLDING UNIT,INSTRUCTED TO REPAIR/REPLACE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MINERAL BUILD-UP ON FAUCET INSIDE THE STAFF WASHROOM IN BASEMENT,ALSO DUSTY AND GREASE INSIDE THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: BROKEN AND UNEVEN CEMENT FLOOR UNDER THE SHELF OF PIZZA BOXES NOT CLEANABLE.INSTRUCTED TO PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE AT SAID AREA, IN BASEMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: DUST INSIDE THE LIGHT SHIELD IN THE KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WASHBOWL AT STAFF WASHROOM SLOWLY DRAINING,BASEMENT AREA,INSTRUCTED TO REPAIR THE CAUSE. FAUCET NECK AT THREE COMPARTMENT SINKS BY THE NORTH WALL LEAKS,INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DUST BUILD UP ON FAN COVERS INSIDE MEAT/SEAFOOD WALK IN COOLER. MUST CLEAN COVERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRT BUILD UP INSIDE PREP AREA FLOOR DRAINS. MUST CLEAN INTERIOR OF FLOOR DRAINS AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED STAINED CEILING TILES IN PREP AREA BY REAR EXIT DOOR. MUST CLEAN ALL UNCLEAN CEILING TILES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: BASEMENT FLOOR CLUTTERED UNDERNEATH PREP KITCHEN STAIRCASE. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE LID FOR THE LARGE ICE BIN BEHIND THE MAIN BAR.PROVIDE SODA GUN HOLDER TO STORE SODA GUN DISPENSER BEHIND THE BAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INSIDE THE UNUSED OVENS(DEBRIS).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON EAST WALL NEXT REAR DOOR

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED PLASTIC BAG USED AT MIDDLE COMPARTMENT MECHANICAL DRAIN, REPAIR IT.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS ON SHELVING IN STAIRWELL TO BASEMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ASSORTED DEBRIS ON FLOOR BEHIND HOT WATER TANK IN BASEMENT. MUST REMOVE AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. WATER DAMAGED CEILING TILES ABOVE COOLER OFF COOKS LINE. MUST REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS AT FOOD CONTACT TO GO CONTAINERS IN BASEMENT.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.//SOME FOOD ITEMS NOT LABELED NEED NAMES & DATES ON ALL FOOD ITEMS IN STORAGE

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST INVERT ALL PLATES IN STORAGE & PRESET TABLES IN DINNING AREA

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//REPLACE RAW WOODEN SHELVES IN LIQUOR ROOM,RUSTY DRY STORAGE SHELVES IN BASEMENT NEED TO REPLACE OR PAINT./REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA./NEED LIDS FOR ALL GARBAGE CAN ON PREMISES

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS,DRY STORAGE,FREEZERS,INTERIOR & EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER & AROUND STOCK ,EQUIPMENT NEED CLEANING MUST STORE ALL STOCK 6" OFF THE FLOOR WHEN IN STORAGE

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.//MUST REPLACE STAIN CEILING TILE OVER CONVECTION OVEN IN KITCHEN AREA

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST INSTALL HOOD VENTED OUT TO ROOF OVER CONVECTION OVEN IN KITCHEN AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//MUST REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES