DELICIOUS FAST FOOD

2012-01-03: Canvass

Pass

• Not Critical: CHI-33 — FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN THE TOP, SIDES ,INSIDE THE COOKING EQUIPMENT, AND THE HOOD AND FILTERS ABOVE. INSTRUCTED TO CLEAN SAME.
• Not Critical: CHI-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 THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT HAS SOME GREASE BUILDUP.
• Not Critical: CHI-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. THE LIGHT SHIELDS UNDER THE HOOD HAS GREASE BUILDUP. INSTRUCTED TO CLEAN SAME.
• Not Critical: CHI-38 — VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN THE VENTS HAS DUST BUILDUP.