POMPEI BAKERY

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WORN, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE AND MAINTAIN CUTTING BOARDS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: METAL STEM THERMOMTERS MISSING FOR FOOD HANDLERS. INSTD TO PROVIDE SAME

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES AT HOT HOLDING LINE: TRAY OF STUFFED SAUSAGE AND CHEESE CALZONE AT 98.3F, TRAY OF VEGETABLE CALZONE AT 102.5F, TRAY OF SAUSAGE PIZZA AT 76.0F, TRAY OF PEPPERONI PIZZA AT 71.3F, TRAY OF VARIETY PIZZA RANGING FROM 75F-80F. ALSO NOTED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS IN HOT HOLDING UNIT THAT WAS SET AT 101F: TRAY OF PEPPERONI PIZZA AT 93.9F, TRAY OF SAUSAGE PIZZA AT 89.5F. ALL NOTED PRODUCT WAS VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX. 30LBS, $300 VALUE. HOT HOLDING UNIT TEMPERATURE GAUGE WAS ADJUSTED TO PROPER TEMPERATURE OF 140F. ALL NOTED FOODS WERE WITHOUT LABELS AND TIMES ON PANS AS PER PROCEDURE THAT WAS SUBMITTED TO CDPH AND TO BE FOLLOWED TO ALLOW TIME AS A MEASURE OF CONTROL. CITATION ISSUED 7-38-005A CRITICAL.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: LIVE SMALL FLIES NOTED IN THE FOLLOWING AREAS: APPROX. 15 ON WALLS AND DRY STORAGE CONTAINERS, 6 LIVE FLIES ON WALL NEXT TO EXPOSED HANDSINK, APPROX. 10 ON WALLS AND SHELVING IN DISHMACHINE AREA, AND 5 FLIES IN FRONT PREP AREA. INSTD TO ELIMINATE ALL FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTD TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WORN, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE AND MAINTAIN CUTTING BOARDS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: METAL STEM THERMOMTERS MISSING FOR FOOD HANDLERS. INSTD TO PROVIDE SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO MAINTAIN IN SANITIZING SOLUTION AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK-IN MEAT COOLER FOUND AT IMPROPER TEMPERATURE. AIR TEMP RECORDED AT 44.9F. INSTRUCTED TO REMOVE ALL FOODS FOUND AT IMPROPER TEMERATURES AND HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A). SERVICE MAN ARRIVED DURING INVESTIGATION TO REPAIR UNIT.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: EGGS-44.6F, SLICED PORTIONED CHICKEN-45.1F, 44.6F,50.1F. LASAGNA-46.7F AND 50.3F, CHOPPED PORTIONED CHICKEN-46.9F, 46.8F, BEEF-44.6F.-ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD/STORED AT 40 DEGREES OR BELOW. IF COOLING COOKED FOODS SHOULD USE SHALLOW CONTAINERS AND USE COOLING REGULATIONS WHICH REUQIRE ALL COOKED FOODS BE COOLED WITHIN 6 HOURS(140 TO 70 IN 2 HOURS AND FROM 70-40 IN 4 HOURS). CRITICAL VIOLATION 7-38-005(A). 85LB VALUED AT 1026.00 DISCARDED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS THAT ARE STORED FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT OR REPLACE RUSTY SHELVES AND STORAGE RACKS IN PREP COOLERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE ALL CUTTING BOARDS IN PREP AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN FOOD SPLATTERS, DIRT, AND RUSTY DEPOSITS FROM WALLS, CEILING TILES AND CEILING TILE FRAMES THROUGHOUT ALL AREAS WHERE PRESENT. CLEAN LIGHT SHIELDS THROUGHOUT WHERE DEBRIS, DUST, AND BROWN DISCOLORATION ARE PRESENT. CLEAN DUST BUILD-UP FROM EXHAUST VENTS IN ALL WASHROOMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR BROKEN HOT WATER KNOB ON RIGHT SIDE OF 3 COMPARTMENT SINK IN DISH WASHING AREA. INSTRUCTED TO PUT ALL MULTI-USE EQUIPMENT THROUGH THE DISH MACHINE UNTIL REPAIRED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM STORAGE SHELVES IN THE PREP AREA. MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS AND LIDS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR OF THE FRYERS AND REMOVE GREASE BUILD UP. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS IN THE DISH WASHING AREAS AND IN FOOD PREPARATION AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN WALLS AND CEILINGS IN THE MAIN DISHWASHING AREA AND REMOVE DUST BUILD UP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR THE SLOW DRAIN AT THE HAND SINK IN THE BAR AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING MULTI USE ITEMS. NO SANITIZING SOLUTION REGISTERING DURING THE FINAL RINSE CYCLE. MUST REPAIR SO THAT MULTI USE ITEMS ARE PROPERLY SANITIZED. CRITICAL CITATION ISSUED 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30-35 LIVE SMALL FLIES FLYING AND RESTING ON WALLS ABOVE THE BEER TAP, AROUND THE SODA DISPENSER, IN THE HALLWAY OUTSIDE OF THE CUSTOMER WASHROOMS, IN THE PREP AREA, IN THE EMPLOYEE WASHROOM AND IN THE BAR AREA. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM STORAGE SHELVES IN THE PREP AREA. MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS AND LIDS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR OF THE FRYERS AND REMOVE GREASE BUILD UP. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS IN THE DISH WASHING AREAS AND IN FOOD PREPARATION AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN WALLS AND CEILINGS IN THE MAIN DISHWASHING AREA AND REMOVE DUST BUILD UP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR THE SLOW DRAIN AT THE HAND SINK IN THE BAR AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE AN ICE BIN COVER FOR CONSUMABLE ICE BINS IN THE BANQUET BAR AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND ALL COOKING EQUIPMENT IN ALL PREP AREAS AS NEEDED. MUST REMOVE HEAVY GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS ALONG WALLS THOUGHOUT PREP AND STORAGE AREAS. MUST ALSO KEEP FLOORS DRY IN DISHWASHING AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REMOVE DUST BUILD UP FROM WALLS AND CEILINGS IN PREP AND STORAGE AREAS AS NEEDED.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMP DISH MACHINE NOT PROPERLY SANITIZING. NO SANITIZING SOLUTION REGISTERING DURING THE FINAL RINSE CYCLE. MUST REPAIR TO ALLOW FOR PROPER UTENSIL SANITATION. CRITICAL CITATION ISSUED 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 50 LIVE SMALL AND LARGE FLIES SCATTERED THROUGHOUT PREMISES. NOTED FLIES UNDER THE PREP TABLES IN THE SOUP COOLING AREA, UNDER THE THREE COMPARTMENT SINK, TWO COMPARTMENT SINK AND DISH MACHINE IN MAIN PREP AREA. ALSO NOTED FLIES ON WALLS IN THE DRY STORAGE CLOSET, IN THE EMPLOYEE WASHROOM, UNDER THE THREE COMPARTMENT SINK IN THE BANQUET BAR AREA, IN HALLWAYS AND THROUGHOUT PREMISES. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE AN ICE BIN COVER FOR CONSUMABLE ICE BINS IN THE BANQUET BAR AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND ALL COOKING EQUIPMENT IN ALL PREP AREAS AS NEEDED. MUST REMOVE HEAVY GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS ALONG WALLS THOUGHOUT PREP AND STORAGE AREAS. MUST ALSO KEEP FLOORS DRY IN DISHWASHING AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REMOVE DUST BUILD UP FROM WALLS AND CEILINGS IN PREP AND STORAGE AREAS AS NEEDED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 35LBS OF VARIOUS TYPES OF PIZZA AND PIZZA PIE AT IMPROPER TEMPERATURES RANGING BETWEEN 80 TO 108.1 DEGREES F. (SAUSAGE,PEPPERONI,CHEESE,VEGGIE) MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN ALL COOLERS,COOKING EQUIPMENT,PREP TABLES,SINKS AND ALL SURFACES THROUGHOUT WHERE NEEDED. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REMOVE POOLING WATER IN DISH WASHING AREAS. MUST DETAIL CLEAN FLOORS UNDER EQUIPMENT WHERE NEEDED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP COOLERS AT 49 & 55 DEGREES F. MUST REPAIR SO THAT COOLER MAINTAINS 40 DEGREES F AND BELOW. (SEE COMMENTS)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 105LBS OF COOKED CHICKEN, VARIOUS TYPES OF COOKED PIZZA(SAUSAGE,CHEESE,ETC) AND VARIOUS TYPES OF COOKED STRUDEL(BEEF,TURKEY,ETC) AT IMPROPER TEMPERATURES RANGING BETWEEN 72.6-85 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: DISH MACHINE NOT PROPERLY SANITIZING MULTI USE ITEMS DURING THE FINAL RINSE CYCLE. NO SANITIZING SOLUTION REGISTERING ON THE INTERIOR OF THE LOW TEMP DISH MACHINE DURING THE FINAL RINSE CYCLE. MUST REPAIR. CRITICAL CITATION ISSUED 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED EVIDENCE OF INSECTS ON SITE. NOTED 1 LIVE ROACH CRAWLING ON WALL BEHIND PREP TABLE. ALSO NOTED APPROXIMATELY 25-30 LIVE SMALL FLIES RESTING ON WALLS THROUGHOUT PREP AREAS,WASHROOMS,DINING AREAS AND THROUGHOUT. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN ALL COOLERS,COOKING EQUIPMENT,PREP TABLES,SINKS AND ALL SURFACES THROUGHOUT WHERE NEEDED. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REMOVE POOLING WATER IN DISH WASHING AREAS. MUST DETAIL CLEAN FLOORS UNDER EQUIPMENT WHERE NEEDED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY STORE MULTI-USE UTENSILS WITH THE HANDLE UP TO PREVENT FROM CONTAMINATION AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST REPAINT RUSTY SHELVING RACKS AT ALL 2DR COOLERS AND REFRIGERATORS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REGROUT FLOORS AT DISH MACHINE WASHING AREA. MUST CLEAN FLOORS AT WALK-IN COOLERS TO REMOVE FOOD DEBRIS AND REMOVE ICE BUILD UP FREEZER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKY FAUCETS AT 1COMP AND 2COMP SINKS IN MAIN KITCHEN PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS AT ALL DESSERT COOLERS AT ALL TIMES.

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. THE DRY SPICES AND BASES NEED TO BE LABELED AND COVERED TIGHT IN THE DRY STORE ROOM.

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. THE FRONT PASTA FREEZER IS DIRTY INSIDE AND THE GASKETS ARE CRACKED, THE ICE MACHINE DOOR INTERIOR IS DIRTY AND THE BOLTS HOLDING THE INTERIOR LIP ARE RUSTY, CLEAN AND REPAIR THE EQUIPMENT SO IT IS SMOOTH AND SANITARY. THE RACKS IN THE PRODUCE COOLER ARE DIRTY; WASH, RINSE, SANITIZE AND REPAIR THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.

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. THE FLOOR TILES ARE MISSING GROUT UNDER AND AROUND THE PASTA COOKER, REGROUT THE FLOORS SO THEY ARE SMOOTH AND SANITARY. THE FLOOR INSIDE OF THE REAR BAKING OVEN IS WET AND DIRTY, CLEAN THE FLOOR IN DETAIL.

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. THE CEILING ABOVE THE REAR OVEN IS DUSTY, CLEAN OFF THE CEILING.

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. THE SPACE BETWEEN THE DISH MACHINE AND DISH TABLE LEAKS, REPAIR SAID AREA SO IT IS SANITARY AND NO LONGER LEAKS.

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. BOTH CAN OPENERS ARE DIRTY, BOTH UNITS WERE CLEANED AT THIS TIME AND SANITIZED.

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. THE EAST END OF THE WALL BEHIND STOCKPOT STOVES HAS AN OPEN GAP, SEAL THE GAP. REMOVE THE DIRTY BUILDUP ON THE WALL AND SCRAPEING STATION UNDER THE DISHMACHINE AND TABLE AREA.