MARIANO'S #8534

Violations (7)

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  OBSERVED BOTH CUTTING BOARDS IN THE FRONT PREP SUSHI AREA IN NEED OF REPLACING FROM DARK STAINS AND DEEP CUTTING GROOVES. INSTRUCTED TO REPLACE BOTH.

• 49

  NON-FOOD/FOOD CONTACT SURFACES CLEAN

  OBSERVED THE FLOOR OF THE WALK IN PRODUCE STORAGE FLOOR IN NEED OF A DETAIL CLEANING. ALSO OBSERVED THE LOW TWO DOOR REACH IN COOLING UNIT IN THE HOT FOOD PREP AREA IN NEED OF A DETAIL CLEANING OF FOOD DEBRIS, STAINS AND BUILD UP AROUND THE GASKET SEALS. INSTRUCTED TO CLEAN AND MAINTAIN AREAS.

• 49

  NON-FOOD/FOOD CONTACT SURFACES CLEAN

  OBSERVED THE SIDES AND TOPS OF THE COOKING EQUIPMENT WITH A BUILD UP OF GREASE AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL UNITS.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  OBSERVED THE FLOORS IN THE FOLLOWING AREAS IN NEED OF A DETAIL CLEANING OF, DEBRIS, DIRT, STAINS, GREASE AND MORE...BAKERY COOLER FLOOR...BAKERY FLOOR UNDER THREE COMPARTMENT SINK...VERO FLOOR AREA...HOT FOODS COOKING AND PREP AREA UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT AND THE SUSHI REAR DISH WASHING AREA IN THE CORNERS ALONG THE WALL. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING PEST AND OR INSECT ACTIVITY.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  OBSERVED THE FLOOR AND WALL AT THE PRODUCE DONATION/PROCESSING AREA IN NEED OF A DETAIL CLEANING (WALLS BADLY FRUIT AND VEGETABLE STAINED. INSTRUCTED TO CLEAN AND MAINTAIN AREA.

• 56

  ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  OBSERVED ALL COOLIN FAN COVERS IN ALL DEPARTMENT PREP AREAS IN NEED OF CLEANING FROM DUST AND RUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN OR REPLACE AS NEEDED TO AVOID POSSIBLE CONTAMINATION IN AREAS.

• 56

  ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  OBSERVED THE HOOD VENTILATION SYSTEM AND FILTERS IN THE HOT FOODS AREA PREP AND REAR COOKING AREA IN NEED OF A DETAIL CLEANING FROM GREASE,DUST AND SOME FORM OF WHITE SUBSTANCE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE FOOD CONTACT SURFACES BELOW AND FOODS PREPARED IN AREA.