SEASHELL RESTAURANT

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK CONTAINERS.

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. REMOVE ALL POP CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING OR PALLETS FOR STORAGE.

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 AND EXTERIOR OF ALL FRYERS, GRILL, HOLDING UNITS, STEAM TABLES, PREP TABLES, REACH-IN AND WALK-IN COOLERS AND FREEZERS, SHELVES, ROLLING CARTS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.

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. REPLACE STAINED AND MISSING CEILING TILES IN ALL AREAS. REPLACE MISSING BASEBOARDS ALONG WALLS UNDER FRONT AND REAR EXPOSED SINKS. REPAIR WALLS NEAR REAR DOOR. CLEAN ALL CEILING VENTS. INSTALL SPLASH GUARD BETWEEN FRONT EXPOSED SINK AND PREP TABLE AND UTILITY SINK AND STOVE IN REAR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CLEAN LIGHT SHIELDS ABOVE FRONT COUNTER AND IN PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROVIDE VENTILATION ABOVE STOVE IN REAR.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK CONTAINERS.

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. REMOVE ALL POP CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING OR PALLETS FOR STORAGE.

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 AND EXTERIOR OF ALL FRYERS, GRILL, HOLDING UNITS, STEAM TABLES, PREP TABLES, REACH-IN AND WALK-IN COOLERS AND FREEZERS, SHELVES, ROLLING CARTS

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. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, FREEZER, AND STORAGE AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

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. REPLACE STAINED AND MISSING CEILING TILES IN ALL AREAS. REPLACE MISSING BASEBOARDS ALONG WALLS UNDER FRONT AND REAR EXPOSED SINKS. REPAIR WALLS NEAR REAR DOOR. CLEAN ALL CEILING VENTS. INSTALL SPLASH GUARD BETWEEN FRONT EXPOSED SINK AND PREP TABLE AND UTILITY SINK AND STOVE IN REAR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CLEAN LIGHT SHIELDS ABOVE FRONT COUNTER AND IN PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROVIDE VENTILATION ABOVE STOVE IN REAR. REPLACE TANK COVER ON TOILET IN WASHROOM.

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 ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES ON TOP OF WALK-IN COOLER AND FREEZER, OUTSIDE (CRATES, CARDBOARD) AND IN REAR STORAGE AREAS (COOKING EQUIPMENT) TO PREVENT PEST HARBORAGE. STORE MOP HEADS UPRIGHT TOP PREVENT INSECT BREEDING.