VANILLE PATTISSERIE

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT AND IN WALK-IN FREEZER WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS WITH FOOD SPLATTER. MUST CLEAN CLEAN AND MAINTAIN. HOLE IN WALL AT PIPING AT GREASE TRAP. MUST SEAL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT LEFT NOZZLE ON THE THREE COMPARTMENT SINK. MUST REPAIR. MUST PROVIDE THREE STOPPERS FOR THREE COMPARTMENT SINK.

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 INSTALL SPLASH GUARDS ON BOTH SIDES OF FRONT EXPOSED HAND SINK.

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. FLOOR UNDER THREE COMPARTMENT SINK AND IN OUTDOOR WALK-IN FREEZER MUST CLEAN, REMOVE DIRT AND DEBRIS. ALL BOXED ITEMS IN BASEMENT MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.

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 REMOVE/CLEAN DUST AND COB WEBS FROM CEILING ABOVE ENTRANCE TO WALK-IN FREEZER. MOLDY WALL CAULKING AT REAR PREP EXPOSED HAND SINK. MUST REPLACE. WALL AT THREE COMPARTMENT SINK AND UTENSIL STORAGE WITH PEELING PAINT AND CHIPPING PLASTER. MUST REPAIR.

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. ALL LIGHTS IN DRY STORAGE CLOSETS, PREP AREAS AND INSIDE OVEN HOOD MUST BE SHIELDED OR PROVIDE SHATTER PROOF BULBS.

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. UNUSED PLASTIC CARTS IN BACK YARD NEXT TO OUTDOOR WALK-IN COOLER MUST BE REMOVED TO PREVENT PEST HARBORING. EMPLOYEE PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREAS.