MKS ENERGIES INC

Jul 29, 2011

5 violations

Key Violations:

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. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, DISPLAY AND STORAGE SHELVES, UTILITY SINK, 3-COMP SINK, CABINETS UNDER BEVERAGE AREA, 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. REPLACE DAMAGED FLOOR TILES IN ALL AREAS NEAR UTILITY SINK, BEVERAGE AREA, 3-COMP SINK, STORAGE, ETC. FLOORS NEED CLEANING UNDER ALL EQUIPMENT , ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, SALES, STORAGE AND WASHROOM AREAS. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND 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. WALLS NEED REPAIR IN OFFICE WASHROOM, CUSTOMER WASHROOM AND REAR STORAGE AREAS. SEAL ALL OPENINGS IN WALLS AND CEILINGS AROUND ALL PIPE FITTINGS, ALONG BASEBOARDS, WHERE WALLS AND CEILINGS MEET IN ALL AREAS. REPLACE ALL MISSING BASEBOARDS. WALL NEED CLEANING AND PAINTING IN WASHROOM AND STORAGE AREAS. REPLACE ALL STAINED CEILING TILES. CLEAN ALL CEILING VENTS. SECURE VENTILATION FAN IN OFFICE WASHROOM.;;38|VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTALL AN EXPOSED SINK IN BEVERAGE AREA AND AN ATTACHED METAL DRAINBOARD ON 3-COMP SINK. INSTALL SPLASH GUARD BETWEEN UTILITY AND 3-COMP SINK. REMOVE PLUMBERS PUTTY AROUND DRAINS INSIDE 3-COMP SINK.;;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. REMOVE UNUSED EQUIPMENT AND ORGANIZE STORAGE AREAS. SEPARATE FOOD FROM CLEANING SUPPLIES IN STORAGE AREAS.