BBQ SUPPLY

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SPLASH GUARD NEEDED IN BETWEEN DISH MACHINE AND EXPOSED HAND SINK. INSTALL AND MAINTAIN SMOOTH EASILY CLEANABLE SPLASH GUARD.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING IN REAR RECEIVING/PREP/STORAGE ROOM, ALONG TRACK FOR GARAGE DOOR, IS UNFINISHED AND IN POOR REPAIR WITH OPENINGS. MUST SEAL AND REPAIR ALL CEILING OPENINGS ALONG TRACK TO BE SMOOTH AND EASILY CLEANABLE. MUST MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOPS NEED TO BE HUNG AFTER USE.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST HAVE EMPLOYEE FOOD HANDLER CERTIFICATES IN SITE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: UNFINISHED, NON-SEALED BRICK AND CONCRETE SURROUND OF BRICK OVEN. MUST SEAL TO BE EASILY CLEANABLE AND NON ABSORBANT

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE ON FILTERS AND HOOD ABOVE THE BBQ AND BRICK OVEN FIRST FLOOR, NEED TO CLEAN AND MAINTAIN. EXTERIOR OF DISH MACHINE DIRTY. MUST CLEAN. SURROUND OF BRICK OVEN NOT CLEAN. MUST REMOVE ALL DEBRIS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR NOT CLEAN THROUGH-OUT, INCLUDING BASEMENT. UNEVEN AND POROUS MATERIAL BY THE FRONT PREP AREA (BBQ/BRICK OVEN). NEED TO KEEP FLOOR CLEAN AND IN GOOD REPAIR IN DINING/CLASS ROOM FIRST LEVEL PREP AREA. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. REMOVE FOAM SEALANT UNDER 3 COMPARTMENT SINK AND AT STAIRS AND REPAIR TO BE SMOOTH AND EASILY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING IN REAR PREP AREA IN POOR REPAIR, HOLES AND OPENINGS. MUST SMOOTHLY SEAL ALL OPENINGS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE WORKING VENTILATION AT ALL HOODS ABOVE COOKING EQUIPMENT. ADDITIONAL STOPPER IS NEEDED AT THREE COMPARTMENT SINK. NO BACK FLOW PREVENTION DEVICES ON HOSE BIB IN BASEMENT OR UNDER REAR PREP AREA EXPOSED HAND SINK. MUST INSTALL.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNORGANIZED BASEMENT AREAS, MUST REORGANIZE AND ELEVATE ITEMS 6" ABOVE THE FLOOR. REMOVE ALL UNNECESSARY ITEMS, INCLUDING PROPANE TANKS, TO PREVENT PEST HARBORAGE AND TO FACILITATE CLEANING.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INADEQUATE FOOD PROTECTION AT BBQ PREP AREA IN DINING/CLASS ROOM. MUST INSTALL A PHYSICAL PARTITION BETWEEN THE COOKING AREA AND DINING/CLASS ROOM. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL. SERIOUS VIOLATION:7-38-005(A)

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: EVIDENCE OF RODENT ACTIVITY IN DIFFERENT PLACES OF THE PREMISES. OBSERVED OVER 60 RODENT DROPPINGS THROUGHOUT. SIGHTED AT FRONT PREP AREA, AROUND THE BRICK OVEN BY THE SMOKER AND PREP TABLE, FRONT COUNTER AND LOWER LEVEL PREP AREA. MICE DROPPINGS WERE OBSERVED INSIDE STAFF WASHROOM AND BEHIND/UNDER ITEMS STORED ON FLOORS AND CORNERS BEHIND DOOR. ALSO UNDER THE CONVECTION OVEN. NEED TO REMOVE,CLEAN AND SANITIZE MENTIONED AREA. SERIOUS VIOLATION:7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: UNFINISHED, NON-SEALED BRICK AND CONCRETE SURROUND OF BRICK OVEN. MUST SEAL TO BE EASILY CLEANABLE AND NON ABSORBANT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE ON FILTERS AND HOOD ABOVE THE BBQ AND BRICK OVEN FIRST FLOOR, NEED TO CLEAN AND MAINTAIN. EXTERIOR OF DISH MACHINE DIRTY. MUST CLEAN. SURROUND OF BRICK OVEN NOT CLEAN. MUST REMOVE ALL DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR NOT CLEAN THROUGH-OUT, INCLUDING BASEMENT. UNEVEN AND POROUS MATERIAL BY THE FRONT PREP AREA (BBQ/BRICK OVEN). NEED TO KEEP FLOOR CLEAN AND IN GOOD REPAIR IN DINING/CLASS ROOM FIRST LEVEL PREP AREA. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. REMOVE FOAM SEALANT UNDER 3 COMPARTMENT SINK AND AT STAIRS AND REPAIR TO BE SMOOTH AND EASILY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING IN REAR PREP AREA IN POOR REPAIR, HOLES AND OPENINGS. MUST SMOOTHLY SEAL ALL OPENINGS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE WORKING VENTILATION AT ALL HOODS ABOVE COOKING EQUIPMENT. ADDITIONAL STOPPER IS NEEDED AT THREE COMPARTMENT SINK. NO BACK FLOW PREVENTION DEVICES ON HOSE BIB IN BASEMENT OR UNDER REAR PREP AREA EXPOSED HAND SINK. MUST INSTALL.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNORGANIZED BASEMENT AREAS, MUST REORGANIZE AND ELEVATE ITEMS 6" ABOVE THE FLOOR. REMOVE ALL UNNECESSARY ITEMS, INCLUDING PROPANE TANKS, TO PREVENT PEST HARBORAGE AND TO FACILIATE CLEANING.