EURO CAPPUCCINO

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: No Certified Food Manager on premises when potentially hazardous foods on premises when potentially hazardous foods are being served and prepared-raw chicken at 41.9 F. Instructed that a Certified Food Manager msut be on premises during all hours of operation. Serious citation issued 7-38-012.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Foods inside coolers not labeled or dated. Instructed to label and date foods not in original containers.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Cooking equipment, storage shelves, exhaust hood not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and behind equipment not cleaned. Instructed to detail clean.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Ceiling tile not maintained in prep area. Instructed to replace damaged ceiling tile. Ventilation covers through-out not cleaned. Instructed to detail clean.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light bulbs in prep area not shielded or covered. Instructed to install shileds with end caps or light covers to prevent bulbs from shattering.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Hot water not provided at handsink in men's toilet room. Instructed to provided hot running water. Sink stoppers not provided at three compartment sink. Instructed to provide sink stoppers.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEXT REGULAR INSPECTION

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NEXT REGULAR INSPECTION

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NEXT REGULAR INSPECTION

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING DISPLAY,SERVICE,PREPARATION,SERIOUS VIOLATION,FOUND INTERIOR ICE MACHINE VERY DIRTY,BLACK MOLD,CLINGING TO THE MACHINE AND WALLS TOUCHING ICE AND ICE WATER,TAGGED MACHINE NOT TO BE USED,CITATION ISSUED ;GIVEN 5 DAYS 09-14-10 TO CORRECT THE VIOLATION

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND 12 LIVE SMALL FLIES IN THE BAR AREA COUNTER,CAPPUCCINO MACHINE,3 COMPARTMENT SINK,SERIOUS VIOLATION ,CITATION ISSUED;MUST NOT HAVE FLIES IN THE PREMISES;GIVEN 5 DAYS 09-14-10 TO CORREECT THE VIOLATION

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. UNDER 3 COMPARTMENT SINK SMELLS SEWAGE,INSTRUCTED TO CLEAN THE GREASE TRAP AND FLOOR UNDER THE SINK

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. AIR FAN AND VENT COVER IN BAR COUNTER UNCLEAN,MUST CLEAN AND MAINTAIN

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST CLEAN AND ORGANIZE UNDER 3 COMPARTMENT SINK,MUST REMOVE MATERIALS NOT NEEDED IN THE RESTAURANT