OSTERIA LANGHE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE/REPAIR STAINED AND PITTED CUTTING BOARDS IN REAR KITCHEN AREA

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN TOPS AND SIDES OF COOKING EQUIPMENT,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS FIRST FLOOR AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN/REPAINT WALLS VARIOUS AREAS THROUGHOUT PREMISES, AND PROVIDE BASEBOARDS IN REAR KITCHEN AREA

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST CLEAN LIGHT SHIELDS IN KITCHEN AREA ABOVE COOKING EQUIPMENT AND PREP AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER FROM BASEMENT AND UTILITY CLOSET BY KITCHEN AREA CLEAN AND BETTER MAINTAIN ALL AREAS

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROVIDE A DISPENSER FOR UNPACKAGED TOOTH PICKS AT FRONT COUNTER AREA

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN VENTS ABOVE COOKING EQUIPMENT, TOPS AND SIDES OF COOKING EQUIPMENT, CUTTING BOARDS, INTERIOR OF SMOKER, AND BULK STORAGE CONTAINERS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS FIRST FLOOR AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING PIPES UNDER 1 COMPARTMENT PREP SINK IN KITCHEN AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER FROM BASEMENT AREA, CLEAN AND BETTER MAINTAIN AREA

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.WALL SECTION BEHIND THE DRY STORAGE SHELVINGS IN BASEMENT MUST BE SMOOTH,EASILY CLEANABLE AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETERS FOR ALL COOLERS.

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.REMOVE CLUTTER FROM PREMISES.

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.All clean single service utensils must be stored with handles up.

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 deep, dark grooves must be sanded/bleached or replaced.

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 KITCHEN EQUIPMENTS INTERIOR/EXTERIOR OF COOLERS,COOKING EQUIPMENTS,DEEP FRYERS,SHELVINGS,TOPS/BOTTOMS OF FOOD PREP TABLES AND ATTACHED EQUIPMENTS,ICE MACHINE,KNIFE STORAGE AREAS ETC REQUIRE A DETAIL CLEANING.

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.WALL SECTION BEHIND THE DRY STORAGE SHELVINGS IN BASEMENT MUST BE SMOOTH,EASILY CLEANABLE AT ALL TIMES.

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.LIGHT SHIELDS THROUGHOUT KITCHEN REQUIRE A DETAIL CLEANING,REPLACE BROKEN LIGHT SHILED OVER 2 DOOR COOLER SAME AREA.

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. INSTRUCTED TO PROVIDE LABEL ON DRY FOOD CONTAINERS IN KITCHEN

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. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVES THROUGHOUT FACILITY.

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 RESURFACE CUTTING BOARDS IN KITCHEN WITH DEEP CUTS AND STAINS.

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. INSTRUCTED TO CLEAN THE FOLLOWINGS WITH DEBRIS/GREASE BUILD UPS:OUTER WALLS OF GRILL AND PIG BAKING OR ROASTING CONTAINER UNDER HOOD,MOP SINK,EXTERIOR OF ICE MACHINE IN BASEMENT,AND ICE SCOOP CONTAINER IN BSMT.

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. INSTRUCTED TO CLEAN FLOORS WITH DEBRIS IN THE FOLLOWING AREAS:BASEMENT FLOORS,FLOORS IN FURNACE CLOSET,FLOORS UNDER 3COMP.SINK,FLOORS UNDER AND AROUND COOKING EQUIPMENTS IN KITCHEN,AND FLOORS AT DUMPSTER AREAS. MUST ELEVATE CLEAN FOOD UTENSILS 6" OFF THE FLOOR AT ALL TIMES.

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. INSTRUCTED TO CLEAN WALLS IN KITCHEN BEHIND SHELVES BY MOP SINK,AND ELSEWHERE WITH GREASE STAINS .

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO REMOVE OR ORGANIZE EXCESS CLUTTER IN BASEMENT AND MOP SINK AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. FOODSERVICE STAFFS IN KITCHEN HANDLING FOODS WITH OUT HAIR RESTRAINT,INSTRUCTED TO RESTRAINT HAIR WHILE FOODS ARE HANDLED.