Key Violations:
31|CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.All clean single service utensils must be stored with handles up.;;32|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.INSTRUCTED MANAGER TO REPLACE/REPAIR RUSTY SHELVINGS INSIDE COOLERS USING A NON-TOXIC FINISH,Cutting boards with deep, dark grooves must be sanded/bleached or replaced.;;33|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.THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS,SHELVINGS IN KITCHEN,HOOD/FILTERS AND ATTACHED EQUIPMENTS,SIDES OF HOT COOKING EQUIPMENTS,TOPS/BOTTOMS OF FOOD PREP TABLES,INTERIOR BASINS OF 3 COMP SINK,DEEP FRYER,SHELVING BEHIND FRONT SERVICE COUNTER ETC.;;34|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.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner including basement storage areas.;;35|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.INSTRUCTED MANAGER TO REMOVE CHIPPING PAINT FROM EAST WALL BY 3 COMP SINK -MUST BE SMOOTH,EASILY CLEANABLE,CLEAN DUSTY CEILING FAN IN KITCHEN AREA ALSO WALL BEHIND COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING TO REMOVE GREASE BUILD-UP.;;36|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.INSTRUCTED MANAGER TO REPLACE BURNT-OUT LIGHT BULBS IN KITCHEN AREA AND CLEAN LIGHT SHIELDS SAME AREA.;;41|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.INSTRUCTED MANAGER TO REMOVE CLUTTERED CONDITIONS/OLD PIECES OF KITCHEN EQUIPMENTS ALONG WEST EXTERIOR LEADING TO BASEMENT DUE TO POTENTIAL PEST HARBORAGE.;;42|APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.