MABLE'S TABLE

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND A LARGE CONTAINER OF SOUP (APPROX 10 GALLONS) IN WALK IN COOLER AT 50.4 DEGREES. MANAGER STATES SOUP WAS MADE THE NIGHT BEFORE. CONTAINER WAS DISCARDED. INSTRUCTED MANAGER ON COOLING PROPERLY. TOTAL VALUE 80 POUNDS $50.00 CRITICAL VIOLATION 7-38-005(A). POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER GASKETS IN POOR REPAIR IN NEED OF REPLACING. WOOD UNDER PREP TABLE IN NEED OF SEALINF. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF ALL REACH IN COOLERS, ALL COOKING EQUIPMENT, BOTH BAR GUN HOLDERS, AND ALL STORAGE SHELVES. ALL WOOD IN NEED OF DETAIL CLEANING UNDER AND AROUND PREP LINE. ALL RUBBER GASKETS IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL DEBRIS AND BUILD UP. MUST CLEAN IN CORNERS. CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN BOTH PREP AREAS AND BARS IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CORRECT AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: AIR VENTS IN WASHROOMS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL MULTI-USE EQUIPMENT, UTENSILS, GLASSWARE AND CARRYOUT CONTAINERS TO PROTECT FROM CONTAMINATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPLACE MISSING AND DAMAGED FLOOR TILES IN WEST BAR AREA. CLEAN FLOORS IN LIQUOR STORAGE AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR WALL BEHIND FOOD STORAGE SHELVES IN WEST BASEMENT. WALLS MUST BE SMOOTH AND EASILY CLEANABLE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: PROVIDE LONG HANDLE UTENSIL AND STORE ICE SCOOP HANDLE UP IN SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Ice bins in both bars not provided with covers. Instructed to provide covers form ice in bins. Gaskets not maintained on front prep cooelrs. Instructed to replace worn gaskets.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Exhaust hood and filters not cleaned. Instructed to detail clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor not cleaned behind equipment. Instructed to detail clean daily. Floor tile missing under cooking equipment. Instructed to replace missing floor tile.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Ventilation covers in toilet room not cleaned. instructed to detail clean covers.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Sprayer at three compartment sink leaking. Instructed to repair to prevent leak. Sinks stoppers not maintained at three compartment sink. Instructed to replace stoppers that does fit properly. Backflow prevent not installed on coffee makers. Instructed to install bacflow preventer.

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. MUST PROVIDE SPLASH GUARD AT EXPOSED HAND BOWL BETWEEN 3 COMPARTMENT IN PREP AREA BY WALK-IN COOLER

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. MUST CLEAN OR REPLACE STAINED CUTTING BOARDS IN PREP AREAS

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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT PREMISES

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST PROVIDE SPACE FOR EMPLOYEES BELONGINGS TO BE STORED NICE AND NEATLY, RESTRICT STORING ON SHELVING DESIGNATED FOR FOOD ITEMS

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 CLUTTER IN BASEMENT STORAGE AREA, CLEAN AND BETTER ORGANIZE 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.MUST RECONNECT SODA LINES DIRECTLY INTO FLOOR DRAINS AT BARS,PROVIDE MISSING ICE BIN COVERS BEHIND COUNTERS.

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.FLOOR BENEATH HOT COOKING EQUIPMENTS,COOLERS BEHIND FRONT SERVICE LINE REQUIRE DETAIL CLEANING,FLOOR BENEATH DISHMACHINE IN NEED OF REPAIR TO SMOOTH,EASILY CLEANABLE SURFACE.

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.NOTICEABLE DUST BUILD-UP AT CEILING OVER DINING ROOM/FOOD PREP AREA MUST CLEAN IN DETAIL.

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.HOOD/FILTERS ABOVE HOT COOKING EQUIPMENTS,TOILET ROOM VENTS REQUIRE DETAIL CLEANING.

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 CLEAN,ORGANIZE BASEMENT STORAGE,REMOVE ALL CLUTTER.