BLACK ENSEMBLE THEATER

Recorded violations

• 11

  ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: MUST PROVIDE A HANDWASHING SINK BEHIND THE 2ND FLOOR BAR.

• 12

  HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE SOAP AND HAND TOWELS AT THE HANDSINK BEHIND THE BARS AND IN ALL RESTROOMS.

• 18

  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. MUST PROVIDE A PEST CONTROL LOG BOOK OR A SIGNED CONTRACT FROM A LICENSED PEST CONTROL COMPLANY.

• 24

  DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: BOTH BARS LACK A 3 COMPARTMENT SINK WITH ATTACHED DRAINBOARDS AND GREASE TRAP. MUST INSTALL. HOT WATER TEMPERATURE ABOVE 110F REQUIRED AT ALL 3 COMPARTMENT SINKS.

• 32

  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. MUST PROVIDE ADDITIONAL SHELVING UNITS IN THE 2ND FLOOR LIQUOR STORAGE ROOM TO STORE BOTTLES AND BOXES OF LIQUOR.

• 35

  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. MUST REGLUE THE VINYL BASEBOARD AROUND THE 1ST FLOOR BAR. MUST CLOSE UP ALL ELECTRICAL OUTLETS BEHIND THE BAR, IN THE LIQUOR STORAGE ROOM AND IN THE RESTROOMS.

• 41

  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 CONSTRUCTION EQUIPMENT FROM THE GARAGE AREA AND ORGANIZE THE WORKROOM (PILES OF WOOD ON FLOOR, ETC.).