THE PREVIOUS ADMINISTRATION

Recorded violations

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: ALL COOLERS MUST BE ON AND PROPERLY MAINTAINING TEMPS 40'F AND BELOW.

• 12

  HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: MUST PROVIDE SOAP AND PAPER TOWEL DISPENSERS AT ALL HAND WASHING STATIONS.

• 16

  FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: ENTRY WAYS TO FOOD PREP AREA,BAR AREA MUST BE PROTECTED AGAINST PUBLIC CONTAMINATION MUST PROVIDE A BARRIER OR SWINGING DOORS.

• 18

  NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: MUST PROVIDE A PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTS INCLUDE A MAP LOCATOR TO IDENTIFY ALL PEST CONTROL SERVICES PROVIDED FOR THIS FOOD ESTABLISHMENT.

• 19

  OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: FOUND OUTSIDE GARBAGE DUMPSTER NOT MAINTAINED OVERFLOWING TRASH.

• 21

  * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: MUST HAVE ORIGINAL FOOD SANITATION CERTIFICATE ON PREMISES AT TIME OF INSPECTION, XEROX COPY IS NOT ACCEPTABLE.

• 32

  FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE,MAINTAIN 3 SINK STOPPERS FOR THE 3 COMP BAR SINK.

• 33

  FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN,SANITIZE INTERIOR/EXTERIORS OF COOLERS,INTERIOR BASINS OF SINKS,COOKING EQUIPMENTS,PREP TABLE CUTTING BOARD ETC.THROUGHOUT.

• 34

  FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS AND BASEMENTS REQUIRE A DETAIL CLEANING AND SEAL NOTICEABLE OPENINGS ON FLOORS WHERE NOTED TO MANAGEMENT AND INSTALL 4" INCH COVING IN THE AREAS MISSING WHERE NOTED.

• 35

  WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL OPENINGS ON EXPOSED BRICK AT DINING AREAS AND EXPOSED BRICK ON WALL/CEILING BEHIND BAR SERVICE MUST BE SMOOTH,EASILY CLEANABLE SURFACES.ALSO,MUST REMOVE PEELING PAINT/DEBRIS FROM CEILING IN THE KITCHEN FOOD PREP AREAS MUST BE SMOOTH,EASILY CLEANABLE SURFACES. MUST SEAL OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES THROUGHOUT THE PREMISES.

• 36

  LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT BULBS IN THE KITCHEN FOOD PREP AREAS MUST BE SHIELDED OR PROVIDE SHATTER PROOF LIGHT BULBS.

• 38

  VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE A BACKFLOW PREVENTION DEVICE FOR MOP SINK,ICE MACHINE. THE HOOD ABOVE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING AND INSTALL MECHANICAL VENTILATION FOR THE EAST SIDE TOILET ROOM.ALSO,REPAIR WATER LEAK AT PIPE BENEATH THE 3 COMP BAR SINK AND SPRAYER AT 3 COMP KITCHEN SINK.

• 41

  PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTERED CONDITIONS FROM THE BASEMENTS DUE TO POTENTIAL PEST HARBORAGE.