Habanero

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TOWEL BEING USED AS SHELF LINER. OBSERVED CARDBOARDS BEING USED AS SHELF LINER. NO POUROUS MATERIAL CAN BE USED AND ALL SURFACES MUST BE NON POROUS SMOOTH AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DARK GROOVES IN CUTTING BOARDS IN MAIN PREP AREA. ALL CUTTING BOARDS MUST BE CLEANED AND SANITIZED SO THAT ALL DARK GROOVES ARE REMOVED. IF DARK GROOVES CAN NOT BE REMOVED CUTTING BOARDS MUST BE REPLACED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK CONTAINERS (RICE, BEANS) NOT LABELED. INSTRUCTED MANAGER TO LABEL BULK CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT DISCOLORATION ON SODA MACHINE ICE MACHINE ICE CHUTE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE/ICE CHUTE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 1-COMPARTMENT SINK DRAIN PIPE LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: DIGITAL METAL STEM THERMOMETER OUT OF BATTERIES. INSTRUCTED MANAGER TO PROVIDE/CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK(WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE) AND MAINTAIN. RUSTED LID OF THE GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK. MUST REMOVE RUST AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE INSIDE BOTTOM SHELVE OF THE PREP COOLER IN THE FRONT SERVING AREA AND PREP COOLER IN THE REAR PREP AREA AND MAINTAIN. MUST CLEAN IN DETAIL THE MOP SINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: HOLES THRU-OUT THE WALLS ABOVE THE 3 COMPARTMEMT SINK. MUST SEAL ALL HOLES AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST ENROLL ONLINE TO GET A FOOD HANDLER CERTIFICATE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAMES, USE BY OR PREPARED BY DATE, INCLUDING BULK ITEMS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING GROUT AT DISH WAHING AREA FLOOR TILES, TRAPPING WASTE WATER AND FOOD DEBRIS, INSTRUCTE TO GROUT TILES AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOOD STRAINER IN POOR REPAIR, WIRES STICKING OUT, INSTRUCTED TO DISCARD AND USE ONLY SOUND EQUIPMENT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING REFRIGERATION THERMOMETER IN PREP COOLERS, INSTRUCTED TO INSTALL.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: SOAP DISPESER INSTALLED ABOVE PREP SINK, INSTRUCTED TO REMOVE.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED UNHYGIENIC FOOD PRACTICES BY FOOD HANDLING EMPLOYEES. OBSERVED A FOOD HANDLING EMPLOYEE USE A COMMON TOWEL TO DRY THEIR HANDS INSTEAD OF A PAPER TOWEL FROM THE DISPENSER. ALSO OBSERVED FOOD HANDLING EMPLOYEES FAIL TO WASH THEIR HANDS AFTER CHANGING GLOVES. MANAGEMENT INSTRUCTED ON PROPER HANDWASHING. CRITICAL VIOLATION 7-38-010A.

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. DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS.

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 REGROUT THE FLOOR TILES IN THE DISHWASH AREA.

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 VISIBLE THERMOMETERS INSIDE OF ALL PREP COOLERS.

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. OBSERVED FOOD BUILD UP INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN COOLER GASKETS.

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 AND MAINTAIN INTERIOR OF FLOOR DRAINS IN PREP 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. OBSERVED SMALL HOLES IN WALL AT STORAGE AREA ACROSS FROM STAND UP REACH IN COOLERS. MUST SEAL ALL HOLES IN WALL.