MIRLAN & SANAT

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES SLICING PIES FOR CUSTOMERS WITHOUT WEARING GLOVES OR USING UTENSILS. INSTRUCTED TO WEAR GLOVES AT ALL TIMES POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NOTED NO SOAP AT THE PREP HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT THE HAND WASH SINK ALL THE TIME. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGE ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, BEEF, SOUPS ETC). CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED SOME FOOD ITEMS INSIDE TIN CANS INSIDE SERVICE COOLER. INSTRUCTED TO REMOVE FOOD ITEMS FROM ORIGINAL CONTAINERS AND STORE IN FOOD GRADE CONTAINERS WITH LIDS. ALSO NOTED FOOD ITEMS STORED IN GROCERY BAGS. INSTRUCTED TO STORE ALL FOODS INSIDE FOOD GRADE CONTAINERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS IN AND AROUND COOKING EQUIPMENT ESPECIALLY AT THE KITCHEN FOOD PREP AREA WITH DIRT, FOOD DEBRIS AND GREASE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED 3 COMPARTMENT SINK WITH NO DRAIN BOARDS. INSTRUCTED TO INSTALL DRAIN BOARDS AT THE 3 COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED OLD AND UNUSED RESTAURANT EQUIPMENT OUT OF PREMISES BY THE GARAGE. INSTRUCTED TO REMOVE, CLEAN AND ORGANIZE AREA.

FOOD HANDLER REQUIREMENTS MET - Comments: NOTED SOME EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE ON SITE. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE THE FOOD HANDLERS CERTIFICATE ON SITE AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKAGE AT THE FAUCET OF 3 COMPARTMENT SINK AT THE REAR. INSTRUCTED TO REPAIR AND MAINTAIN.