4125 RUCKER AVE 2016-01-01 MF Import

Kentucky Pried Chicken, 4131 kocket Avenue� ¢verett June 11� 1980 Pegt 2 ( 33) 9, Both the welk-in cooler end freeeer have boved door�� broken ot mie�ing doot seale, The doors muet be repaired or repleced, ( 33) 10. 11�e valk-in coolet liner hae m�n� cr�cke, bre�k�� etc, vhlch make� !t dlfficult to cleen and keep clean. "Marlite" ehould not be ueed es a lnside liner. The liner !e in need of replacing. ( 33) 11, ibod 2" x 4" counter and ehelf conetruction ia dlfficult to clesn. Metal leg tips end/or coved beee ie reGuired, All e�cpoeed plyvood counter eide� end shelves muet be covered with e nonabeorbent meterlel or painted. ( 67 12. The valk-in cooler floor drein conetr�ction 1• not appraved. Thie type ( 68) of floor drain requirec a beck aeter check velve. Aleo. thete must be ( 71) a cleen out. ( 49) 13. In the procesa of remodeling, the three crnopartment sink wes deetroyed ( 33) vhen three-quarcers of the eink'� •tainlese eteel dzainboard wes removed, Also, the eink coeqerta�ent le eepereting, An epprwed tvo or three compart- ment cink vith dreinboerde Se required for ecullery and food preparation, ( 69 You are nov preparing food� for the buffet (lettace� ealede, etc.), The ( 8 preeent ecullery eink cennot be used for food preparetion becauee it !e plumbed ta a direct drain. Floor sink la required, (Sefety)15. The chicken split[er le operated vithout a protective guard. Aleo� locating the splittex next to the walk-in cooler door creates • safety problem for the oper�tor of the machlne. ( 40) 16. The folloaing ltems are in need of routine cleaning: walk-!n cooler I�hET� Stermetal reach-in refrigeretot, front refrlgerated diepleyed caee, �ixer epindle� etc. ( 64) 17, Ice scoope muet be ueed for dispeneing ice. By placing the eingle-eervice cup end your hand lnto the ice bin, you contaminate both the ice and bin. ( 76 18. The kitchen hand-weahing elnk muet be teinetalled. ( 30) 19. Cazdboerd boxee are not approved containers for ve[ garbage. Food waete ( 81) must be kept in containers which do not leek or abeorb liquide. ( 88) 20. lfiere vae exceeeive mm�ber of fliee in [he �ood preparation and serving ereas. The fol7.owing measures may be used to control fliee: (1) Flq papet may be used ae long as the fly paper le not over equipment or food� (2) Pyrethr�as sprays maq be used se a"knockdovn" epraq only when foode are removed and equipment covered, 1Tie eetablishment muat be closed vhen the epray le used, (3) Electtic fly grids maq be ueed� (4) Air cur[ains� (S) Tight acreen doore. etc, Aovever� Bani�ation ie t6e fitst step ca vell ae the most impor[ant one !n controlling fliee. ( 73) 21. Restrooma muet have eelf-closing doots. ( 91) 22, Floors are in need of cleaning---especielly behind and under equipment.