FROZEN ROOSTER health score and inspection history

Provide equipment and utensils that are designed and constructed to be durable and retain their characteristic qualities under normal use conditions.///Several fryer baskets showing heavy use.

Keep in-use cloths designated for wiping surfaces in contact with raw animal foods separate from cloths for other purposes.///Several rags on counter tops and make table not in sanitizer solution.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood has grease build up visible.

Provide a clean and sanitized surface in a protected location for storing utensils TCS food.///Knife on table next to flat top.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.///Fryer baskets have encrusted grease build up. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.////(1)Fryer has grease build up visible. (2) Floor in WI freezer has food debris present.

Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Gaskets on make table door coming apart. 4-501.11(A) Maintain equipment in good repair (general).////Shelves in WI cooler and freezer on the floor.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottles on prep table and in WI cooler not labeled with contents.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood vents have accumulation of build up.