POT PAN RESTAURANT

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Found no soap and no handtowels at the exposed handsinks accessible to food prep area.Critical violation 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Wash, rinse and sanitize the shelvings at the dry storage area and remove cardboard liners.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner in the basement areas.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Repair water leak at the exposed hadsink drain pipe next to cook line.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Must provide,maintain a metal stem thermometer to monitor food temperatures.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Food handler must provide,maintain a hair restraint at all times.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Wash, rinse and sanitize the shelvings at the dry storage area and remove cardboard liners.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner in the basement areas.

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. MUST LABEL ALL BULK STORAGE CONTAINERS

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 EXTERIOR SURFACE OF BULK STORAGE CONTAINERS

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 VENTS ABOVE COOKING EQUIPMENT

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 IN KITCHEN AREA

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY

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 ALL STORAGE AREAS, REMOVE CLUTTER AND BETTER MAINTAIN ALL AREAS

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 PROPERLY STORE,INVERT ALL MULTI-USE UTENSILS,DISHWARE TO PREVENT CONTAMINATION BEFORE USE.

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.FOUND BROKEN GASKET AT SOUTH 2 DOOR COOLER MUST REPLACE,RUST ON SHELVING INSIDE THE WALK-IN-COOLER USE A NON-TOXIC FINISH.

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 and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

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.WALLS ALONG 3 COMP SINK,DISHMACHINE AREA REQUIRE A 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 DISHWASHING AREAS,REMOVE ALL CLUTTER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.ICE DISPENSING UTENSILS MUST BE PROPERLY STORED IN A CLEAN CONTAINER.