BRIOCHE DOREE (T3/G/ROTUNDA)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR PARTS OF ICE MACHINE, CAN OPENER ATTACHED TO PREP TABLE AND FAN COVERS INSIDE WALK-IN COOLER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING TILE AND LIGHT COVERS IN REAR PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REACH IN COOLER #03 RUBBER DOOR GASKETS RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GREASE/DIRT BUILD UP ON FLOOR AROUND 3-COMPARTMENT SINK GREASE TRAP. INSTRUCTED MANAGER TO CLEAN FLOOR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: SANDWICH DISPLAY COOLER ALONG FRONT PREP LINE NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 49.4 F, FOUND QUICHE AND SANDWICHES WITH DELI MEATS/CHEESE HELD INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD BEWTEEN 46.4 F AND 51.2 F INSIDE SANDWICH DISPLAY FRONT PREP COOLER- QUICHE, DELI MEAT/CHEESE SANDWICHES, TUNA SANDWICHES, ETC. INSTRUCTED MANAGER POTENTIALLY HAZARD0US FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REACH IN COOLER #03 RUBBER DOOR GASKETS RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREA DOOR RUBBER GASKETS AND FOOD/CALCIUM BUILD UP ON FRONT PREP AREA EXPOSED HANDWASH BOWL AROUND HOT/COLD WATER HANDLES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GREASE/DIRT BUILD UP ON FLOOR AROUND 3-COMPARTMENT SINK GREASE TRAP. INSTRUCTED MANAGER TO CLEAN FLOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED CALCIUM BUILD UP ON EXTERIOR OF ICE MACHINE AND FOOD/GREASE BUILD UP ON EXTERIOR OF GREASE TRAP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATED FOOD BUILD UP ON FLOOR ALONG CORNERS AND UNDER EQUPMENT AT PREP AREA AND DISHWASH AREA. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINS ON WALLS AT PREP AREA AND DISHWASH AREA ALSO OBSERVED FOOOD/DUST ON CEILING TILES AT REAR PREP BY OVENS. INSTRUCTED MANAGER TO CLEAN WALLS AND CEILING TILES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH GREASE AND DUST BUILD-UP NEXT TO OVEN (REAR PREP AREA) AND STORAGE RACKS BY PIZZA OVEN AT FRONT PREP AREA.-----------MUST CLEAN, MAINTAIN AND REORGANIZE COUNTER/STORAGE SHELVES BEHIND FRONT SERVICE AREA AND RACKS INSIDE WALK-IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX DRAIN OPENER AT 1ST COMPARTMENT (FAR LEFT) OF THE 3 COMPARTMENT SINK IN REAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACE (VENT) OF PASTRY DISPLAY CASE WITH DUST AND DRIED FOOD DEBRIS, RACKS AND SHELVES WITH DUST BUILD-UP ABOVE PREP AREA, LIGHT SHIELDS INSIDE PASTRY DISPLAY CASE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ESPECIALLY UNDER 3 COMPARTMENT SINK WITH DRIED FOOD DEBRIS ACCUMULATION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN WALLS AND CEILING/CABLE WITH DUST BUILD-AROUND REAR DINING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PASTRY CARTS WITH DRIED FOOD DEBRIS ACCUMULATION, STORAGE RACKS WITH DUST BUILD-UP (NEXT TO OVEN).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA ESPECIALLY UNDER AND AROUND (2) OVEN WITH GREASE ACCUMULATION.--------MUST CLEAN AND MAINTAIN FLOOR DRAIN IN REAR BY 3 COMPARTMENT SINK.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHTS MUST BE SHIELDED WITH END CAPS INSIDE PASTRY DISPLAY CASE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF 2 DOOR FREEZER UNCLEAN,INTERIOR OF COOLER UNCLEAN,EXTERIOR OVEN FOR PASTRIES UNCLEAN WITH DUST ACCUMULATION,TRAY CART IN THE BAKERY AREA UNCLEAN,STAND FAN IN REAR AREA UNCLEAN

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. MUST DETAIL CLEAN AND MAINTAIN UNCLEAN FLOOR UNDER 1 COMPARTMENT SINK AROUND THE GREASE TRAP, FLOOR ON CORNERS INSIDE WALK IN COOLER,FLOOR ON CORNERS OF THE BAKERY AREA

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. CEILING TILES ABOVE BAKERY AREA UNCLEAN,ABOVE PIZZA OVEN UNCLEAN INSTRUCTED TO CLEAN AND MAINTAIN

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. LIGHT COVERS IN THE BAKERY AREA UNCLEAN MUST CLEAN AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST CLEAN AND MAINTAIN 3 COMPARTEMNT SINK WHEN NOT IN USE

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. DAMAGED WEATHER STRIP AT THE BOTTOM OF 2 EXIT DOORS MUST BE REPLACED,MUST PROPERLY SEAL DOORS; ROLLER PASTRY RACKS INSIDE WALK IN COOLER AND IN STORAGE AREA UNCLEAN MUST DETAIL CLEAN AND MAINTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SHELVES FOR DRY INGREDIENTS NEAR OVEN WITH DUST ACCUMULATION MUST DETAIL CLEAN AND MAINTAIN; SHELVES IN DISPLAY COOLER WITH SALAD UNCLEAN MUST CLEAN AND MAINTAIN; CAN OPENER UNCLEAN MUST CLEAN AND MAINTAIN

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 IN BOILER AREA NOT CLEAN MUST CLEAN AND MAINTAIN

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. WALLS IN PREP AREA UNCLEAN,MUST CLEAN AND MAINTAIN; CEILING TILES IN PREP AREA UNCLEAN MUST CLEAN AND MAINTAIN

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. MUST SHOW PROOF THAT LIGHT BULBS IN THE DISPLAY COOLER ARE SHATTER RESISTANT

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FRONT MILK COOLER AT 50.2F,CRITICAL VIOLATION,CITATION ISSUED,COOLER MUST BE 40F OR BELOW TO HOLD COLD FOOD AT 40F OR BELOW; AT THIS TIME TECHNICIAN REMOVED THE COOLER FOR REPAIR;INSTRUCTED TO USE OTHER COOLER FOR MILK AND OTHER DAIRY PRODUCTS

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION ,CITATION ISSUED,MILK 2 1/2 GAL MILK 45.9F,CREAM CHEESE 50.2F(40 PK OF 1 OZ @),1/2 GAL MILK 50.1F TOP COUNTER FOR CUSTOMERS; MANAGER DISCARDED THE MILK AND CREAM CHEESE; INSTRUCTED ALL COLD FOOD MUST BE 40F OR BELOW

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. AIR VENTS IN PREP COOLER UNCLEAN,MUST CLEAN AND MAINTAIN; INTERIOR OF COOLERS UNCLEAN,MUST CLEAN AND MAINTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR OVEN NOT CLEAN,MUST CLEAN AND MAINTAIN EXTERIOR ICE MACHINE NOT CLEAN,MUST CLEAN AND MAINTAIN

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. FLOORS IN FRONT AREA,PREP AND REAR UNDER 3 C SINK AND GREASE TRAP AREA UNCLEAN,MUST CLEAN AND MAINTAIN; FLOOR DRAINS UNCLEAN,MUST FLUSH REGULARLY

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER NEAR PIZZA OVEN AT IMPROPER TEMPERATURE ,CRITICAL VIOLATION,TEMPERATURE 46.5F NOT ABLE TO HOLD COLD FOOD AT 40F OR BELOW,CITATION ISSUED, INSIDE COOLER WAS PIZZA DOUGH AT 41.2 AND 42.F TECHNICIAN ARRIVED AND FIXED THE COOLER;INSTRUCTED TO MOVE COOLER AWAY FROM THE PIZZA OVEN

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. TOP OF GREASE TRAP UNCLEAN,MUST CLEAN;ATTACHED EQUIPMENT AT THE BOTTOM OF 2 DOOR COOLER AT THE REAR SIDE UNCLEAN,MUST CLEAN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CHOPPING BOARD WITH DEEP CUTS AND UNCLEAN,MUST CLEAN AND MAINTAIN

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. 1 BROKEN LIGHT SHIELD AT THE REAR SIDE MUST BE REPLACED;LIGHT FIXTURES IN PREP AREA WITH ACCUMULATED DUST,MUST CLEAN AND MAINTAIN