ACE'S SOUL FOOD CAFE, INC.

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. INSTRUCTED TO CLEAN AND MAINTAIN BLADE OF CAN OPENER AND SLEEVE OF CAN OPENER ON PREP TABLE. CLEAN BOTTOMS OF PREP TABLES, CLEAN ALL STORAGE SHELVES AND INTERIORS OF ALL COOLERS AND FREEZERS.

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. MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: EXTERIOR OF ALL COOKING EQUIPMENT, CLEAN UNDER GRILL, CLEAN SIDES OF GRILL AND STOVES. ALSO CLEAN INTERIORS OF STOVE. CLEAN INTERIOR BOTTOMS OF FRYERS ALSO.

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 FLOORS THROUGHOUT KITCHEN AND STORAGE TO REMOVE DROPPINGS NOTED AND OTHER DEBRIS FROM FOOD PARTICLES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VIOLATION PARTIALLY CORRECTED. HOLES IN AREAS MENTIONED WERE SEALED. MUST CORRECT REMAINING PORTION OF VIOLATION. The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. SEAL HOLE IN REAR CLOSET ALONG BOTTOM NEAR FLOOR. SEAL HOLE AROUND PIPE BEHIND MIXER AND SOFT SERVE MACHINE. SOME AREAS OF CEILING IN REAR HAS PEELING PAINT WHERE EMPLOYEE WASHROOM LOCATED; INSTRUCTED TO REMOVE PEELING PAINT AND REPAINT AREAS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO REATTACH SELF-CLOSING DEVICE TO EMPLOYEE WASHROOM DOOR. --------------------------------------------------------------------------------

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROPERLY STORE SOILED APRONS AND TOWELS; NOT ON FLOORS OF CLOSETS AND OR SHELVES IN STORAGE ROOMS --------------------------------------------------------------------------------

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED TO REMOVE UNNECESSARY EQUIPMENT FROM BASEMENT AND STORAGE AREAS TO AVOID CLUTTER AND A HARBORAGE AREA FOR RODENTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZING SOLUTION FOR CLEANING THROUGHOUT THE DAY AND TO CHANGE THE WATER AS FREQUENTLY AS NEEDED.

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. INSTRUCTED TO CLEAN AND MAINTAIN BLADE OF CAN OPENER AND SLEEVE OF CAN OPENER ON PREP TABLE. CLEAN BOTTOMS OF PREP TABLES, CLEAN ALL STORAGE SHELVES AND INTERIORS OF ALL COOLERS AND FREEZERS.

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. MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: EXTERIOR OF ALL COOKING EQUIPMENT, CLEAN UNDER GRILL, CLEAN SIDES OF GRILL AND STOVES. ALSO CLEAN INTERIORS OF STOVE. CLEAN INTERIOR BOTTOMS OF FRYERS ALSO.

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 FLOORS THROUGHOUT KITCHEN AND STORAGE TO REMOVE DROPPINGS NOTED AND OTHER DEBRIS FROM FOOD PARTICLES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VIOLATION PARTIALLY CORRECTED. HOLES IN AREAS MENTIONED WERE SEALED. MUST CORRECT REMAINING PORTION OF VIOLATION. The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. SEAL HOLE IN REAR CLOSET ALONG BOTTOM NEAR FLOOR. SEAL HOLE AROUND PIPE BEHIND MIXER AND SOFT SERVE MACHINE. SOME AREAS OF CEILING IN REAR HAS PEELING PAINT WHERE EMPLOYEE WASHROOM LOCATED; INSTRUCTED TO REMOVE PEELING PAINT AND REPAINT AREAS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO REATTACH SELF-CLOSING DEVICE TO EMPLOYEE WASHROOM DOOR. --------------------------------------------------------------------------------

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROPERLY STORE SOILED APRONS AND TOWELS; NOT ON FLOORS OF CLOSETS AND OR SHELVES IN STORAGE ROOMS

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED TO REMOVE UNNECESSARY EQUIPMENT FROM BASEMENT AND STORAGE AREAS TO AVOID CLUTTER AND A HARBORAGE AREA FOR RODENTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZING SOLUTION FOR CLEANING THROUGHOUT THE DAY AND TO CHANGE THE WATER AS FREQUENTLY AS NEEDED.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED ABOUT 70 MOUSE DROPPINGS IN VARIOUS AREAS OF KITCHEN AND STORAGE. INSTRUCTED TO CLEAN ALL AFFECTED AREAS AND RECOMMENDED THAT THE PEST CONTROL COMPANY SERVICE ESTABLISHMENT PRIOR TO REINSPECTION NEXT WEEK. DROPPINGS OBSERVED IN PAPER STORAGE ROOM, REAR CLOSET, UNDER AROUND AND BEHIND VARIOUS KITCHEN EQUIPMENT.

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. INSTRUCTED TO CLEAN AND MAINTAIN BLADE OF CAN OPENER AND SLEEVE OF CAN OPENER ON PREP TABLE. CLEAN BOTTOMS OF PREP TABLES, CLEAN ALL STORAGE SHELVES AND INTERIORS OF ALL COOLERS AND FREEZERS.

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. MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: EXTERIOR OF ALL COOKING EQUIPMENT, CLEAN UNDER GRILL, CLEAN SIDES OF GRILL AND STOVES. ALSO CLEAN INTERIORS OF STOVE. CLEAN INTERIOR BOTTOMS OF FRYERS ALSO.

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 FLOORS THROUGHOUT KITCHEN AND STORAGE TO REMOVE DROPPINGS NOTED AND OTHER DEBRIS FROM FOOD PARTICLES.

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. CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. SEAL HOLE IN REAR CLOSET ALONG BOTTOM NEAR FLOOR. SEAL HOLE AROUND PIPE BEHIND MIXER AND SOFT SERVE MACHINE. SOME AREAS OF CEILING IN REAR HAS PEELING PAINT WHERE EMPLOYEE WASHROOM LOCATED; INSTRUCTED TO REMOVE PEELING PAINT AND REPAINT AREAS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO REATTACH SELF-CLOSING DEVICE TO EMPLOYEE WASHROOM DOOR.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROPERLY STORE SOILED APRONS AND TOWELS; NOT ON FLOORS OF CLOSETS AND OR SHELVES IN STORAGE ROOMS.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED TO REMOVE UNNECESSARY EQUIPMENT FROM BASEMENT AND STORAGE AREAS TO AVOID CLUTTER AND A HARBORAGE AREA FOR RODENTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZING SOLUTION FOR CLEANING THROUGHOUT THE DAY AND TO CHANGE THE WATER AS FREQUENTLY AS NEEDED.