FIRST SLICE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REACH IN PREP COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR AND MAINTAIN DAMAGED DOOR GASKETS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED BOTTLE CAPS/DUST BUILD UP ON FLOOR IN PREP AREA AND UNDER SHELVES IN STORAGE ROOM. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3-COMPARTMENT SINK HOT WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN SINK.

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.//NEED PROPER NAMES ,DATES, ADDRESSES ON ALL FOOD ITEMS IN STORAGE OR ON DISPLAY.

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.//INSTRUCTED MGMT TO PROPERLY STORE ALL SINGLE SERVICE UTENSILS IN PREP 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.//NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/MUST REMOVE ALUMINUM FOIL OFF BOTTOM SHELVES IN PREP AREA DRY STORAGE.

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 NEED 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 NEED CLEANING/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE MUST REMOVE MILK CRATES OFF PREMISES USED AS STORAGE SHELVES.

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 CLEAN CEILING IN MEN RESTROOM ,REPAIR HOLES IN CEILING THROUGHT PREMISES.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.//MUST HAVE HAIR RESTRANTS ON ALL FOOD HANDLERS IN FOOD PREP AREA WHEN PREPAIRING UNPROTECTED FOOD ITEMS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS IN COOLER (CHICKEN CUCUMBER SALADS,TUNA SALAD,TEMPED BETWEEN 45.0F-46.3F 15LBS,MGMT VOLUNTED TO PROPERLY DISCARD FOOD ITEMS $310.00

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.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE & ON DISPLAY/NEED NAMES,EXP.DATES,NAMES OF FOOD ITEMS,CO.,INGREDINTS ON ALL PRE PACKAGE FOOD ITEMS ON DISPLAY & STORAGE

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.//NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE./MUST REMOVE ALUMINUM FOIL OFF BOTTOM SHELVE IN DRY STORAGE IN PREP AREA./MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.//SOME SHELVES IN COOLERS DRY STORAGE NEED 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 NEED CLEANING /MUST REMOVE ALL MILK CRATS OFF PREMISES USED FOR STORAGE SHELVES

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 CLEAN CEILING IN MEN RESTROOM REPAIR HOLES IN CEILING THROUGHT PREMISES/

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.//MUST HAVE HAIR RESTRAINTS ON ALL FOOD HANDLERS PREPAIRING UNPROTECTED FOOD ITEMS IN PREP AREA

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: above violation still remaining.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: above violation still remaining.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: above violation still remaining.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND HOT FOODS ON HOTHOLDING UNIT NOT MEETING PROPER TEMPERATURE SUCH AS TURKEY CHILI AT 125F, BUTTERNUT SQUASH CHOWDER AT 130F, TOMATOE SOUP AT 115F, BROCCOLI CHEDDAR SOUP AT 119F, AND GINGER CARROT SOUP AT 128F. INSTRUCTED MANAGER THAT ALL HOT FOODS MUST MAINTAIN A TEMP OF 140F OR ABOVE. MANAGER DISCARDED THE SAID PROPER TOTAL 250 OZ, WORTH $50.00 CITATION ISSUED CRITICAL 7-38-005A

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PASTRIES THAT WAS WRAPPED FOR SALE MUST HAVE A LABEL, COMPANY'S NAME , ADDRESS, TEL NO. ALSO ALL FOODS NOT IN THE ORIGINAL CONTAINER INSIDE THE REACH IN COOLER AND PREP COOLER MUST HAVE A LABEL AND DATED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOOR UNDER THE WIRE RACKS INSIDE THE DRY STORAGE ROOM AND ELEVATE ALL BOXES STOCKS 6" OFF THE FLOOR TO HAVE AN EASY ACCESS IN CLEANING.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED COOK NOT WEARING HAIR RESTRAINT WHILE PREPARING AND SERVING FO0DS.INSTRUCTED MANAGER TO TELL THE COOK TO WEAR HAIR RESTRAINT WHILE PREPARING AND COOKING.