FRESHII

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS THROUGHOUT PREMISES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE MISSING LIGHT SHIELD PANEL AT CEILING IN REAR. CLEAN LIGHT PANELS AT CEILING IN AREA ABOVE 3-COMP SINK AND WHERE NECESSARY. REPLACE MISSING CEILING PANEL IN SAME AREA.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS; SALMON AND DICED CHICKEN IN CONTAINERS IN FRONT 2-DR PREP COOLER AT IMPROPER TEMPS RANGING FROM 49.1-49.9 DEGREES F. INSTRUCTED TO DENATURE AND DISCARD. APPROX. WT. 12LBS AND APPROX. VALUE $34.01. CRITICAL VIOLATION 7-38-005(A).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS BEHIND HEAVY EQUIPMENT IN FRONT PREP AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SANDWICH REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 47.6 F, FOUND CHICKEN, BEEF, EGGS INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW.

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. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 47.6 F AND 49.6 F- CHICKEN, BEEF, EGGS, SALMON AND TUNA. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL THE ABOVE FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOOD DISCARDED WEIGHT- 15 LBS, VALUED AT $150.00.

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. OBSERVED FOOD DEBRIS ON WALLS AROUND HANDWASH BOWL BY OFFICE TABLE. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

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. ALL CUTTING BOARDS WITH DEEP GROOVES MUST BE SANDED/BLEACHED TO MAKE SURFACES SMOOTH/EASILY CLEANABLE. MUST REPLACE COOLER DOOR GASKETS ACROSS 3-COMP SINK THAT'S IN POOR REPAIR.

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. ALL STOCKS/SUPPLIES (EVEN CHEMICALS), MUST BE STORED ABOVE THE FLOOR FOR EASY CLEANING/PEST MONITORING.

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. ANY SODA/MILK CRATES USED FOR STORAGE MUST BE REPLACED WITH REGULAR RACKS, FOR EASY PEST MONITORING/CLEANING.

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. NOTED 8-SMALL/FRUIT FLIES HOVERING AROUND PRE-PACKAGED FOOD IN REAR DRY STORAGE ROOM; 5-ON BOXED PRODUCTS ABOVE STORAGE RACKS. INSTRUCTED TO ELIMINATE SOURCE,CLEAN ALL AFFECTED AREAS & CONTACT P.C.O.

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. CUTTING BOARDS WITH DEE GROOVES MUST BE SANDED/BLEACHED TO MAKE SURFACES EASILY CLEANABLE/SMOOTH.

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. FOLLOWING NEED CLEANING: INTERIOR PANEL OF ICE MACHINE, AIR VENTS OF COOLERS, EXTERIOR OF GREASE TRAPS-DUE TO FOOD STAINS/DUST/DEBRIS.

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. ALL STOCK/SUPPLIES MUST BE STORED ABOVE THE FLOOR FOR EASY ACCESS TO CLEANING/PEST MONITORING.

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. ANY SODA CRATES USED FOR STORAGE MUST BE REPLACED WITH REGULAR RACKS, FOR PEST MONITORING/EASY CLEANING.