URBAN BELLY

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE PREP COOLER SUCH AS S SCALLOP AT 48.7F, PORK AT 59.0F -60.0F, RICE AT 60.8F, CHICKEN AT 47.3F. NO TIME/TEMPERATURE LOG AVAILABLE. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS INSIDE THE PREP COOLER MUST MAINTAIN TEMPERATURE OF 40.0F OR BELOW. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DISCARDED THE SAID PROPER WORTH 40.00,TOTAL 17 LBS. PREP COOLER TEMPERATURE AT 38.0F.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND HAND WASHING FACILITY NOT ACCESSIBLE AND CONVENIENT TO PREP FOOD EMPLOYEES. BIG GARBAGE CAN IN FRONT OF THE EXPOSED HAND SINK. INSTRUCTED MANAGER THAT EXPOSED HAND SINK MUST BE ACCESSIBLE AND CONVENIENT TO ALL PREP FOOD EMPLOYEES. CITATION ISSUED CRITICAL 7-38-030. MANAGER REMOVED THE GARBAGE CAN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MISSING LABEL/DATE ON ALL READY TO COOK AND READY TO EAT FOODS IN A CONTAINERS INSIDE THE 2 DOOR REACH IN COOLER AND PREP COOLER. INSTRUCTED TO LABEL AND DATED ALL FOOD CONTAINERS. ALSO LABEL ALL BULK FOOD CONTAINERS .

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CAULKING AROUND THE MOP SINK, EXPOSED HAND SINK, AND 3 COMPARTMENT SINK WORN OUT. INSTRUCTED TO RE CAULK AND MAINTAIN. OBSERVED MOP SINK BEING USED AS A STORAGE(WITH CHOPPING BOARD ON TOP AND SMALL HOT HOLDING UNIT. INSTRUCTED MANAGER THAT MOP SINK IS NOT SUPPOSED TO BE A STORAGE PLACE FOR THE CHOPPING BOARD AND SMALL HOT HOLDING UNIT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VENT INSIDE THE WASHROOM WITH HEAVY DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO ORGANIZE ALL PLASTIC FOOD CONTAINERS IN THE REAR CORNER CLOSE TO THE EXIT DOOR. PROVIDE RAISED SHELVING TO STORE ALL CONTAINERS 6" OFF THE FLOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLER, FREEZER, COOKING EQUIPMENT, BOTTOM PANEL OF SMALL PREP TABLE, CARTS AND MOP SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS THRU-OUT THE KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO SEAL OPENINGS AROUND PIPES IN THE KITCHEN TO PREVENT PEST ENTRY.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3PART FAUCET IN POOR REPAIR, INSTRUCTED TO REPAIR OR REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: KITCHEN CLUTTER, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

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.OBSERVED UN-SEALED WOOD REAR AND FRONT STORAGE INSTRUCTED TO SEAL ALL RAW WOOD.

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.OBSERVE THE ONE BURNER STOVE NOT CLEAN INSTRUCTED TO CLEAN.

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.OBSERVE THE FLOOR NOT CLEAN REAR DISH AND PREP AREA INSTRUCTED TO CLEAN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVE THE LIGHT SHIELD NOT CLEAN ABOVE THE 3 COMPARTMENT SINK, AND ABOVE SIDE PREP AREA INSTRUCTED TO CLEAN.