BURRITO STATION

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE CHAR GRILL SOTRAGE TABLE NOT CLEAN, AND THE DRIP TRAY, INSTRUCTED TO CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE REAR STORAGE AREA FLOOR NOT CLEAN, INSTRUCTED TO CLEAN UNDER AND AROUND ALL STORAGE SHELVES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING VENTS DUSTY, INSTRUCTED TO CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3-COMPARTMENT SINK FAUCET LEAKING. INSTD TO REPAIR AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS IMPROPERLY STORED ON HOOK NEXT TO PREP COOLER. INSTD TO STORE IN SANITIZING SOLUTION AT ALL TIMES.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER TOUCHING READY TO EAT TORTILLAS, DICED TOMATOES, CHEESE, AND LETTUCE WITH BARE HANDS WHILE PREPARING TACOS FOR CUSTOMER SERVICE. INSTRUCTED MANAGER TO WEAR GLOVES OR USE UTENSILS WHEN HANDLING READY TO EAT FOOD. THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. CRITICAL VIOLATION 7-38-010A

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE INTERIOR OF ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEAL RAW WOOD SHELVING UNDER BEVERAGE MACHINE ON FRONT COUNTER. REPLACE MISSING FILTERS IN VENTILATION HOOD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN SHELVES UNDER FRONT COUNTER AND PAPER GOOD STORAGE IN PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN LIGHT SHIELDS IN PREP AREA. SECURE LOOSE CEILING TILES IN MEN WASHROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETER IN PREP COOLER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOULTION AT THE PROPER PPM WHEN NOT IN USE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE REACH IN COOLER: 33LBS OF COOKED BEEF (VALUED AT $160)BETWEEN 49.8-50.3F AND 1LB OF SLICED TOMATOES (VALUED AT $15) AT 47.1F. INSTRUCTED TO KEEP COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER DURING STORAGE. CRITICAL VIOLATION 7-38-005(A)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED THE 3-COMPARTMENT SINK SET UP WITH UTENSILS IN THE SANITIZER COMPARTMENT WITH AN INADEQUATE AMOUNT OF SANITIZER (APPROXIMATELY 10 PPM). INSTRUCTED TO PROPERLY SANITIZE MULTI USE UTENSILS PER CITY CODE. CRITICAL VIOLATION 7-38-030

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED BULK FOODS IN ALL REACH IN COOLERS NOT PROPERLY LABELED. INSTRUCTED MANAGER TO LABEL AND DATE ALL FOOD OUTSIDE OF THE ORIGINAL PACKAGES. OBSERVED FOOD BEING STORED IN GROCERY PLASTIC BAGS. INSTRUCTED MANAGER TO PROVIDE FOOD GRADE BAGS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED INSIDE OF FRYERS IN THE PREP AREA NEED CLEANING. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL EQUIPMENT. OBSERVED EXCESSIVE FOOD DEBRIS UNDER HOT HOLDING UNIT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS THRU OUT FOOD PREP AREA IN NEED OF CLEANING TO REMOVE DIRT AND FOOD DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE FOOD PREP AREA AND ON THE MOP LOCATED IN THE EMPLOYEE BATHROOM. INSTRUCTED MANAGER TO PROVIDE BACK FLOW PREVENTION DEVICE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED UNNNECESSARY CLUTTER IN THE BACK STORAGE AREA AND AT THE FRONT CASHIER AREA. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY CLUTTER AND ORGANIZE THE AREA.

FOOD HANDLER REQUIREMENTS MET - Comments: INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. RICE, BEEF, CHICKEN, PORK, ETC.) INSTRUCTED TO ALWAYS HAVE ONE ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND THE LOWER SHELF ON THE PREP TABLES RUSTY. INSTRUCTED TO REMOVE RUST AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND THE CUTTING BOARDS IN THE PREP AREA WITH DEEP, DARK GROOVES. INSTRUCTED TO EITHER SAND OR REPLACE- MUST BE SMOOTH AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND THE REAR REACH IN FREEZER NOT MAINTAINED, THICK ICE BUILD UP. INSTRUCTED TO REMOVE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE FOLLOWING IN NEED OF CLEANING: REACH IN FREEZER IN THE REAR, CAN OPENER, INTERIOR OF THE MOP SINK, KNIFE AND STORAGE RACK AND LOWER PREP TABLES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND LARGE UTENSILS ON THE PREMISES THAT CAN NOT BE SUBMERGED INTO THE 3-COMPARTMENT SINK FOR ADEQUATE WASHING, RINSING AND SANITIZING. INSTRUCTED TO EITHER REMOVE LARGE UTENSILS OR INSTALL A 3-COMPARTMENT SINK LARGE ENOUGH TO SUBMERGE UTENSILS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND 3-COMPARTMENT SINK WITHOUT STOPPERS FOR ALL COMPARTMENTS. INSTRUCTED TO PROVIDE AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: FOUND WASH CLOTHS NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVE FOOD HANDLER MULTI-TASKING: WIPING DOWN PREP TABLE, TOUCHING RAW THEN READY TO EAT FOODS; WIPE HIS HANDS ON A DAMP SOIL WASH CLOTH AND WEARING A PIECE OF RUBBER MATERIAL ON ONE OF HIS FINGER. EVEN WHEN HE WASHED HIS HANDS HE STILL HAD THAT PIECE OF RUBBER MATERIAL ON HIS FINGER THAT TOUCHED ALL DESCRIBED ABOVE. INSTRUCTED TO REMOVE RUBBER MATERIAL, ADEQUATELY WASH HANDS WHEN MULTI TASKING, TOUCHING SOILED WASH CLOTHS AND RAW/READY TO EAT FOODS, ETC. CRITICAL VIOLATION 7-38-010 (A)

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. RICE, BEEF, CHICKEN, PORK, ETC.) INSTRUCTED TO ALWAYS HAVE ONE ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: FOUND PREVIOUS MINOR VIOLATIONS NOT CORRECTED AND/OR MAINTAINED FROM REPORT #1434449 DATED APRIL 01, 2014. INSTRUCTED TO CORRECT AND MAINTAIN: 33-MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYER AND OVEN. 34-MUST DETAIL CLEAN AND MAINTAIN THE FLOORS AROUND THE GREASE TRAP, COOKING EQUIPMENT AND ALL HEAVY EQUIPMENT. 35-MUST DETAIL CLEAN AND MAINTAIN THE WALLS AROUND THE 3-COMPARTMENT SINK AND COOKING EQUIPMENT. SERIOUS VIOLATION 7-42-090

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND THE LOWER SHELF ON THE PREP TABLES RUSTY. INSTRUCTED TO REMOVE RUST AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND THE CUTTING BOARDS IN THE PREP AREA WITH DEEP, DARK GROOVES. INSTRUCTED TO EITHER SAND OR REPLACE- MUST BE SMOOTH AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND THE REAR REACH IN FREEZER NOT MAINTAINED, THICK ICE BUILD UP. INSTRUCTED TO REMOVE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE FOLLOWING IN NEED OF CLEANING: REACH IN FREEZER IN THE REAR, CAN OPENER, INTERIOR OF THE MOP SINK, KNIFE AND STORAGE RACK AND LOWER PREP TABLES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND WATER STAINED CEILING TILE IN THE MEN'S TOILET ROOM. INSTRUCTED TO REPLACE AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND LARGE UTENSILS ON THE PREMISES THAT CAN NOT BE SUBMERGED INTO THE 3-COMPARTMENT SINK FOR ADEQUATE WASHING, RINSING AND SANITIZING. INSTRUCTED TO EITHER REMOVE LARGE UTENSILS OR INSTALL A 3-COMPARTMENT SINK LARGE ENOUGH TO SUBMERGE UTENSILS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND 3-COMPARTMENT SINK WITHOUT STOPPERS FOR ALL COMPARTMENTS. INSTRUCTED TO PROVIDE AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND MOPS NOT PROPERLY STORED. INSTRUCTED TO STORE HANGING UP WHEN NOT IN USE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOUND FOOD HANDLERS WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND WEAR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: FOUND WASH CLOTHS NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, RICE, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012 (A)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYER AND OVEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN THE FLOORS AROUND THE GREASE TRAP, COOKING EQUIPMENT AND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE WALLS AROUND THE 3-COMPARTMENT SINK AND COOKING EQUIPMENT.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: CERTIFIED FOOD MANAGER HAD AN INFANT IN THE PREP AREA. ONLY AUTHORIZED PERSONNEL IN FOOD PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEAL THE TWO RAW WOOD TABLES IN FRONT AND SIDE DINNING AREA. REMOVE CARDBOARD AND FOIL FROM REAR STORAGE SHELVES. LADIES ROOM FAN COVER MISSING NEED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE THE MEAT TENDERIZER, AND #10 CAN OPENER. CLEAN INTERIOR OF FRONT 2 DOOR COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REMOVE CARDBOARD FROM FLOOR IN FRONT 3 COMP SINK NEED TO PROVIODE PROPER FLOOR MATS. ELEVATE STOCK (BEANS) 6" OFF THE FLOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NEED TO REPAIR LEAKING NOZLZE AT 3 COMP. SINK.

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.CLEAN FLOOR IN REAR STORAGE IN CORNERS/UNDER 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.NEED TO REPAIR REAR WALL IN DINNING AREA (HOLES). CLEAN CEILING TILES IN KITCHEN PREP AREA (FOOD SPLASHES.)CLEAN WALL FAN'S DUSTY.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilitiesNEED TO REPAIR LIGHT FRONT PREP AREA, AND CLEAN LIGHT SHIELDS REAR PREP 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.REAR STORAGE AREA HAS CLUTTER NEED TO REMOVE ITEMS NOT BEING USED.

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. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE DURING STORAGE: CHOPPED STEAK 50.8 DEGREES, COOKED RICE 54.2 DEGREES, COOKED GROUND BEEF 52.9 DEGREES, BUCKET OF GREEN COOKED SALSA 50.6, AND BUCKET OF RED COOKED SALSA 53.3 DEGREES. ALL PRODUCT WAS DISCARDED AT THIS TIME OF INSPECTION. TOTAL VALUE $100.00 40LBS. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE DURING STORAGE. REACH IN COOLER THAT HELD PRODUCT IS AT PROPER TEMPERATURE 39.9 DEGREES.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: LARGE CAN OPENER, INTERIOR OF REACH IN COOLER, AND ALL COOKING EQUIPMENT TO REMOVE ALL GREASE AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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 THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN ALL PREP AREAS AND STORAGE AREAS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS AT ALL TIMES. MUST CORRECT AND MAINTAIN AT ALL TIMES.