PJ'S FISH & CHICKEN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS, EXTERIOR SURFACES OF COOKING EQUIPMENT, AND SHELF UNDERNEATH COUNTER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT, IN STORAGE ROOM, WASHROOM AND IN BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM NEED CLEANING; CLEAN VENTS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED WATER LINES ABOVE THE UTILITY SINK IN THE BASEMENT BUT NO ATTACHED FAUCET TO THE UTILITY SINK; INSTRUCTED TO PROVIDE/INSTALL A FAUCET NECK TO THE UTILITY SINK WITH HOT AND COLD RUNNING WATER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED STANDING WATER IN MOP BUCKET; INSTRUCTED TO REMOVE STANDING WATER FROM MOP BUCKET. ORGANIZE AND MAINTAIN CORNER STORAGE ROOM. SOME UNNECESSARY ITEMS IN BASEMENT; REMOVE FROM BASEMENT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: TOILET ROOM FIXTURES,SINK AND TOILET NEEDS CLEANING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNER IN THE PREP AREA. FLOORS NEED GENERAL CLEANING IN THE TOILET ROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3 compartment sink must have a drain board. Must provide mop sink for waste water disposal.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Remove pieces of unused kitchen equipments stored in the basement (pest harborage).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Top loader Taylor frozen dessert machine must have hot and cold running water machine.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Employee toilet room must be equipped with soap and hand paper towels.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: The faucet at the 3 compartment sink must reach all three compartments evenly,3 compartment sink is slow draining and drasin pipe is leaking-must repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Remove dusts accumulations on the hood area above the cooking equipments.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3 compartment sink must have a drain board. Must provide mop sink for waste water disposal.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Remove pieces of unused kitchen equipments stored in the basement (pest harborage).