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[?] A summary of the violations found during the inspection are listed below.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are dirty. The prep cooler is cleaner, but still dirty.
Nonfood-contact surfaces of equipment shall be kept clean. CLEAN THE PREP COOLER MORE THOROUGHLY. Correct By: 31-Jan-2015 Correct By: 01-Feb-2015
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. The floor tile is broken in front of the walk in cooler.
The physical facilities shall be maintained in good repair. REPLACE THE FLOOR TILE IN FRONT OF THE WALK IN COOLER AND AROUND THE DRAIN. OPERATOR PLANS TO REMODEL KITCHEN IN EARLY SUMMER WHICH WILL INCLUDE REPLACING THE FLOOR. Correct By: 30-Jun-2015


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 31-January-2015


The following violation(s) have been corrected since the last inspection.
3717-1-04.1(A)/Equipment and utensils - durability and strength.
Non-durable equipment observed. Foil is lining the cart shelves.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. REMOVE THE FOIL FROM THE CART. Correct By: 31-Jan-2015
3717-1-05.4(N)/Covering receptacles.
Observed waste receptacles that were not covered. The dumpster lid was left open.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled; or with tight-fitting lids or doors if kept outside. KEEP THE DUMPSTER LIDS CLOSED. Correct By: 31-Jan-2015
3717-1-06.4(B)/Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. The floor under the equipment is dirty. The floor under the friers is very greasy. The wall behind the trash can and behind the cart is dirty.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. CLEAN THE WALLS BEHIND THE TRASH CAN, FRIERS, AND CART. CLEAN THE FLOOR UNDER THE EQUIPMENT. Correct By: 31-Jan-2015
Comments
Please submit specifications for the remodel before beginning. Please submit approvals from the fire department for the hood and other items if relevant.