BORINQUEN LOUNGE

3811 N WESTERN AVE, CHICAGO, IL 60618 · Restaurant

19 inspections

1. Canvass20 sept. 2022

   0 infraction

2. Canvass11 mars 2022

   5 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED WORNED-OUT STAINED CUTTING BOARDS IN THE KITCHEN PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED A TORN DOOR GASKET INSIDE OF THE 3 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN WASHROOM.MUST PROVIDE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED WALLS AND CEILING ALONG THE REAR DRY STORAGE AREA LOCATED IN BASEMENT NOT FINISHED.MUST FINISH AND SEAL,PAINT SO THAT ITS SMOOTH,EASILY CLEANABLE SURFACES.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD TO REMOVE HANGING GREASE BUILD-UP AND MAINTAIN.
3. Canvass10 déc. 2021

   8 infractions

   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • FOUND INCOMPLETE VOMITING AND DIARRHEAL SPILL KIT ( MISSING ITEM APPROPRIATE SANITIZER THAT KILLS NOROVIRUS). INSTRUCTED TO PROVIDE COMPLETE SPILL KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT (2) HANDSINK IN PREP/DISHWASHING AREA.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINER IDENTIFIED WITH COMMON NAME (BREAD).
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR OF TOP PREP COOLER LID/COVER WITH DRIED FOOD DEBRIS ACCUMULATION IN PREP/COOKING AREA.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • INSTRUCTED TO REPAIR STRIPPED FAUCET (HOT) HANDLE AT HANDSINK IN REAR DISHWASHING AREA.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR INSIDE BOILER CLOSET (BY THE WASHROOM).
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT# 2454012 ISSUED ON 10-28-2020 #55 - OPEN HOLES AND LARGE CREVICES IN WALLS THROUGHOUT THE KITCHEN. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE, NO OPENINGS, HOLES THROUGHOUT. RAW WOODEN WALL AT THE REAR KITCHEN CLEAN POT STORAGE. MUST PAINT/SEAL.----CRACKED/DAMAGED FLOOR TILES IN THE REAR KITCHEN. MUST REPLACE/REPAIR.
4. Canvass Re-Inspection9 nov. 2020

   6 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR NOTED DIRTY. MUST CLEAN AND MAINTAIN.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • SOILED WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • MUST NOT STORE KNIVES IN BETWEEN THE WALL AND THE COOKS LINE COOLER MUST PROVIDE A CLEANABLE KNIFE HOLDER.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT OF SHELVING THROUGHOUT THE KITCHEN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MISSING WALLS, OPEN HOLES AND LARGE CREVICES IN WALLS THROUGHOUT THE KITCHEN AND REAR DISH WASHING AREA, HOLES IN BASEBOARDS AND FLOORS THROUGHOUT THE KITCHEN. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE, NO OPENINGS, HOLES THROUGHOUT.RAW WOODEN WALL AT THE REAR KITCHEN CLEAN POT STORAGE. MUST PAINT/SEAL.----CRACKED/DAMAGED FLOOR TILES IN THE REAR KITCHEN. MUST REPLACE/REPAIR.-
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • CRACKED/DAMAGED LIGHT SHIELD ABOVE THE COOKS LINE. MUST REPLACE.
5. Canvass28 oct. 2020

   15 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR NOTED DIRTY. MUST CLEAN AND MAINTAIN.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED PREPARED TCS, READY TO EAT FOODS IN VARIOUS COOLERS SUCH AS COOKED BEEF, BEEF STEW, COOKED RICE WITH NO LABELS THAT HAD BEEN HELD LONGER THAN 24 HOURS. INSTRUCTED ALL PREPARED TCS FOOD MUST HAVE AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • ALL BULK FOOD AND SPICE CONTAINERS SUCH AS BULK RICE, MUST BE LABELED WITH THE PRODUCT COMMON NAME.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED APPROXIMATELY 8 TO 10 LIVE ROACHES IN VARIOUS AREAS THROUGHOUT THE KITCHEN, FROM OPEN HOLES IN WALLS AND ALONG FLOOR BASEBOARDS. LAST PEST CONTROL SERVICE REPORT DATED 7-2-20. INSTRUCTED TO ELIMINATE ALL LIVE ROACHES THROUGHOUT ESTABLISHMENT AND SANITIZE ALL AREAS. RECOMMEND HAVING THE PEST CONTROL CO. SERVICE FOR ROACHES. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • SOILED WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • MUST NOT STORE KNIVES IN BETWEEN THE WALL AND THE COOKS LINE COOLER MUST PROVIDE A CLEANABLE KNIFE HOLDER.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MISSING LID FOR THE BAR ICE BIN. MUST PROVIDE/REPLACE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT OF SHELVING THROUGHOUT THE KITCHEN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT DIRTY WITH GREASE AND FOOD DEBRIS.----EXCESSIVE AMOUNT OF DEAD ROACHES INSIDE THE BASEMENT UNUSED REFRIGERATOR. MUST REMOVE, CLEAN AND SANITIZE. MUST CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST NOT USE CARDBOARD AS MATTING FOR FLOORS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MISSING WALLS, OPEN HOLES AND LARGE CREVICES IN WALLS THROUGHOUT THE KITCHEN AND REAR DISH WASHING AREA, HOLES IN BASEBOARDS AND FLOORS THROUGHOUT THE KITCHEN. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE, NO OPENINGS, HOLES THROUGHOUT.RAW WOODEN WALL AT THE REAR KITCHEN CLEAN POT STORAGE. MUST PAINT/SEAL.----CRACKED/DAMAGED FLOOR TILES IN THE REAR KITCHEN. MUST REPLACE/REPAIR.----EXCESSIVE FOOD SPLATTER ON THE WALL NEXT TO THE GARBAGE CAN ON THE COOKS LINE. MUST CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • ANY UNUSED COOLERS THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • CRACKED/DAMAGED LIGHT SHIELD ABOVE THE COOKS LINE. MUST REPLACE.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • NO PROOF OF FOOD HANDLER CERTIFICATES OR TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 7-25-19 #58- NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD HANDLERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
6. Canvass Re-Inspection25 juill. 2019

   2 infractions

   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED REFRIGERATED TCS FOODS WITHOUT SELL BY DATE ON LABELS. INSTRUCTED MANAGER REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPAPRED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABEL. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD HANDLERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
7. Canvass18 juill. 2019

   5 infractions

   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED REFRIGERATED TCS FOODS WITHOUT SELL BY DATE ON LABELS. INSTRUCTED MANAGER REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPAPRED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABEL. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • NO METAL STEM THERMOMETER ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AND CALIBRATE A METAL STEM THERMOMETER FOR FOOD HANDLERS AND KEEP ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
   • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
     • NO CHLORINE OR QUATENARY TEST STRIPS ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE BOTH CHLORINE AND QUATENARY TEST STRIPS ON PREMISES. PRIORITY FOUNDATION 7-38-005.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • BACKFLOW PREVENTION DEVICE NOT LOCATED ON ICE MACHINE WATER LINE. INSTRUCTED MANAGER MUST PROVIDE AND MAKE VISIBLE A BACKFLOW PRENVENTION DEVICE FOR ICE MACHINE.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD HANDLERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
8. Canvass20 août 2018

   5 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • 2-102.14(A) EMPLOYEE HEALTH POLICY NOT AVAILABLE AT THIS TIME. INSTRUCTED TO IMPLEMENT AN EMPLOYEE HEALTH POLICY, AND MAINTAIN POLICY ON-SITE. FOR MORE INFORMATION REGARDING POLICY GO TO WWW.CITYOFCHICAGO.ORG/HEALTH. PRIORITY FOUNDATION, 7-38-012(A) NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • 2-501.11 FOUND NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED FACILITY TO IMPLEMENT AN APPROPRIATE PROCEDURE, WITH NECESSARY SUPPLIES, AND TO MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-101.19 INSTRUCTED TO DETAIL CLEAN THE SIDES OF THE COOKING EQUIPMENT AND THE LOWER COMPARMTENT OF THE DEEP FRYERS, TO REMOVE GREASE BUILDUP AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-201.11 FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • PA 100-0367 PERSON IN CHARGE HAS NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE. CORE VIOLATION PA100-0367. NO CITATION ISSUED.
9. Canvass11 avr. 2017

   6 infractions

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED MOLD/FOOD DEBRIS INSIDE PREP AREA BLACK STAND UP REACH IN COOLER. MUST CLEAN AND SANITIZE INTERIOR OF COOLER OR REMOVE COOLER.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED DIRT/DUST BUILD UP ON 1ST FLOOR DJ BOOTH CLOSET AND DUST/CLUTTER ON BASEMENT FLOOR ALSO OBSERVED CRACKED/MISSING FLOOR TILES THROUGHOUT PREP/DISHWASH AREA AND BY REAR EXIT DOOR. MUST CLEAN FLOOR THROUGHOUT BASEMENT AND AT DJ BOOTH ALSO MUST REPLACE ALL DAMAGED FLOOR TILES AT REAR PREP/REAR EXIT DOOR AREA.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED FOOD SPLATTER ON WALLS/CEILING AT PREP AREA ALSO OBSERVED DUST BUILD UP ON CEILING LIGHT COVERS ABOVE DISH WASH AREA. MUST CLEAN/PAINT WALLS/CEILING AT PREP AREA ALSO MUST CLEAN CEILING LIGHT COVERS.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED BASEMENT PIPE CLEAR WATER DRIPPING ONTO LARGER PIPE. MUST REPAIR AND MAINTAIN LEAKING PIPE.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • NO THERMOMETERS INSIDE BAR REACH IN COOLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • PLASTIC ICE SCOOP IMPROPERLY STORED ON TOP OF ICE MACHINE. MUST PROVIDE CLEAN CONTAINER FOR ICE MACHINE.
10. Canvass30 juin 2016

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DURING INSPECTION FOUND 3DR REFRIGERATOR NOT MAINTAINING PROPER TEMPERATUE. ABOVE UNIT WAS MAINTAINING 50F DEGREES. INSTRUCTED FOOD STAFF THAT REFRIGERATION UNITS MUST ALWAYS MAINTAIN 40F AND BELOW.UNIT WAS TAGGED. CRITICAL CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. FOUND PORK CHOPS AT 52F, MAYO 54F, SLICED TOMATOES 53F, RICE 52F AND STEW 50F.APPROXIMATELY 30LBS OF FOOD WERE DISCARDED BY STAFF. APPROXIMATE VALUE $100.00 INSTRUCTED STAFF THAT POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A COLD TEMP OF 40F AND BELOW AT ALL TIMES. CDI. CRITICAL CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • AT 230PM THERE WAS NO CITY OF CHICAGO FOOD SERVICE MANAGER PRESENT AT TIME OF INSPECTION. THERE MUST ALWAYS BE A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED, PREPARED AND COOKED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE FOOD SCRAPPERS AND KNIVES. FOUND ABOVE BEING STORED BETWEEN THE WALL AND THE 3-COMP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INTERIOR OF BOTH REFRIGERATORS LOCATED IN THE BASEMENT, THE INTERIOR OF ALL DEEP FRYERS, THE EXTERIOR ALL COOLERS AND COOKING EQUIPMENT LOCATED IN KITCHEN MUST BE DETAIL CLEANED TO REMOVE EXCESSIVE GREASE AND FOOD SPLASHES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN ALL FLOORS UNDER ALL COOKING EQUIPMENT TO REMOVE ENCRUSTED FOOD DEBRI.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD PREP STAFF MUST ALWAYS WEAR HAIR RESTRAINTS WHILE IN FOOD PREP AREAS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE NEW EMPLOYEES WITH THEIR IDPH FOOD HANDLER'S CERTIFICATES AT ALL TIMES.
11. Canvass Re-Inspection28 juill. 2015

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WELD SEAM AT TOP LEFT OF THE 3 COMPARTMENT SINK,MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AND MAINTAIN A THERMOMETER INSIDE THE 3 DOOR FOOD PREP COOLER AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO PROVIDE CERTIFICATES AS REQUIRED AND MAINTAIN.
12. Canvass13 juill. 2015

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (PORK,RICE, SOUPS, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1473294 DATED:06/03/2014. 32 INSTRUCTED TO PROVIDE LID FOR ICE BIN BEHIND BAR AREA, REPAIR HANDLE TO FIRST FLOOR COOLER, AND GASKET TO SLIDING DOOR COOLER, 08/23/2014 33 ALL SURFACES NEEDS DETAIL CLEANING: CUTTING BOARD, TOPS AND SIDES OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS, EXPOSED HAND SINK AT BAR AREA, AND COUNTER TOPS, INSTRUCTED TO DETAIL CLEAN DAILY, 08/23/2014 34 EXCESSIVE GREASE UNDER AND BEHIND THE COOKING EQUIPMENT (STOVE, DEEP FRYER, GRILL) AND BASEMENT FLOOR NOT CLEAN, INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. 08/23/2014 35 WALL IN KITCHEN NOT CLEAN AND IN POOR REPAIR, INSTRUCTED TO CLEAN, REPAIR AND BETTER MAINTAIN, 08/23/2014 38 MUST REPAIR LEAKING FAUCET AT REAR KITCHEN AREA THREE COMPARTMENT SINK, PROVIDE THREE SINK STOPPERS FOR BAR SINK, REPAIR SLOW DRAINING BAR SINK AND PROVIDE LID TO SUMP PUMP IN BASEMENT AREA, 08/23/2014 41 INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND BETTER ORGANIZE STORAGE AREA NEAR THE WASHROOMS, UTILITY CLOSET AND BASEMENT AREA, TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. 08/23/2014 INSTRUCTED TO CORRECT AND MAINTAIN BY 7/20/2015. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WELD SEAM AT TOP LEFT OF THE 3 COMPARTMENT SINK,MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AND MAINTAIN A THERMOMETER INSIDE THE 3 DOOR FOOD PREP COOLER AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO PROVIDE CERTIFICATES AS REQUIRED AND MAINTAIN.
13. Canvass Re-Inspection3 juin 2014

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE LID FOR ICE BIN BEHIND BAR AREA, REPAIR HANDLE TO FIRST FLOOR COOLER, AND GASKET TO SLIDING DOOR COOLER,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL SURFACES NEEDS DETAIL CLEANING: CUTTING BOARD, TOPS AND SIDES OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS, EXPOSED HAND SINK AT BAR AREA, AND COUNTER TOPS, INSTRUCTED TO DETAIL CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE GREASE UNDER AND BEHIND THE COOKING EQUIPMENT (STOVE, DEEP FRYER, GRILL) AND BASEMENT FLOOR NOT CLEAN, INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL IN KITCHEN NOT CLEAN AND IN POOR REPAIR, INSTRUCTED TO CLEAN, REPAIR AND BETTER MAINTAIN,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING FAUCET AT REAR KITCHEN AREA THREE COMPARTMENT SINK, PROVIDE THREE SINK STOPPERS FOR BAR SINK, REPAIR SLOW DRAINING BAR SINK AND PROVIDE LID TO SUMP PUMP IN BASEMENT AREA,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND BETTER ORGANIZE STORAGE AREA NEAR THE WASHROOMS, UTILITY CLOSET AND BASEMENT AREA, TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
14. Canvass23 mai 2014

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROX., 15 MICE DROPPINGS IN UTILITY CLOSET BY KITCHEN AREA, AND REAR DOOR NOT RODENT PROOF, APPROX., 1/4 GAP OPENING AT BOTTOM OF DOOR, INSTRUCTED TO REPAIR, CLOSE ALL OUTER OPENING AND CLEAN AREA, SERIOUS CITATION ISSUED: 7-38-020
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GREASE CONTAINER NOT CLEAN, GREASE ALL ON TOP OF CONTAINER AND NOT INSIDE OF CONTAINER, INSTRUCTED TO CLEAN AND BETTER MAINTAIN AREA, SERIOUS CITATION ISSUED: 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF STEW, BLOOD SAUSAGE, FRIED CHICKEN, BEEF DUMPLING. INSTRUCTED MANAGER THAT CERTIFIED MANAGER MUST BE ON SITE ALL TIMES WHEN SERVING AND PREPARING POTENTIALLY HAZARDOUS FOODS. CITATION ISSUED SERIOUS 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE LID FOR ICE BIN BEHIND BAR AREA, REPAIR HANDLE TO FIRST FLOOR COOLER, AND GASKET TO SLIDING DOOR COOLER,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL SURFACES NEEDS DETAIL CLEANING: CUTTING BOARD, TOPS AND SIDES OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS, EXPOSED HAND SINK AT BAR AREA, AND COUNTER TOPS, INSTRUCTED TO DETAIL CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE GREASE UNDER AND BEHIND THE COOKING EQUIPMENT (STOVE, DEEP FRYER, GRILL) AND BASEMENT FLOOR NOT CLEAN, INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL IN KITCHEN NOT CLEAN AND IN POOR REPAIR, INSTRUCTED TO CLEAN, REPAIR AND BETTER MAINTAIN,
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REMOVE PERSONAL ITEMS FROM PREP AREA, PROVIDE A LOCKER SPACE FOR PERSONAL ITEMS, TO BE STORED AWAY FROM KITCHEN AND FOOD PRODUCTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING FAUCET AT REAR KITCHEN AREA THREE COMPARTMENT SINK, PROVIDE THREE SINK STOPPERS FOR BAR SINK, REPAIR SLOW DRAINING BAR SINK AND PROVIDE LID TO SUMP PUMP IN BASEMENT AREA,
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER INSIDE REACH IN COOLERS, INSTRUCTED TO PROVIDE,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND BETTER ORGANIZE STORAGE AREA NEAR THE WASHROOMS, UTILITY CLOSET AND BASEMENT AREA, TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
15. Canvass9 sept. 2013

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REACH IN 2 DOOR COOLER WITH IMPROPER TEMPERATURE AT 50.0F. INSTRUCTED MANAGER THAT ALL COOLERS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER CALLED MAINTENANCE MAN TO REPAIR THE COOLER,BUT WAS NOT ABLE TO FIX IT. TAGGED THE COOLER "HELD FOR INSPECTION". INSTRUCTED NOT TO USE THE COOLER AND NOT TO REMOVE THE TAG. CITATION ISSUED CRITICAL 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE 2 DOOR REACH IN COOLER. BEEF AT 44.9F, BLOOD SAUSAGE AT 47.6F, CHICKEN AT 50.OF, HAM AT 47.8F. 2 DOOR REACH IN COOLER AT 50.0F TEMPERATUE. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F OR BELOW DURING STORAGE INSIDE THE COOLER. MANAGER DISCARDED THE SAID PRODUCT WORTH $140.00 TOTAL 25 LBS. CITATION ISSUED CRITICAL 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF STEW, BLOOD SAUSAGE, FRIED CHICKEN, BEEF DUMPLING. INSTRUCTED MANAGER THAT CERTIFIED MANAGER MUST BE ON SITE ALL THE TIMES WHEN SERVING AND PREPARING POTENTIALLY HAZARDOUS FOODS. CITATION ISSUED SERIOUS 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE LID FOR THE ICE BIN BEHIND THE BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE GREASE UNDER AND BEHIND THE COOKING EQUIPMENT( STOVE, DEEP FRYER,GRILL). INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. WATER ON THE FLOOR IN THE BASEMENT WHERE THE ICE MACHINE IS LOCATED. INSTRUCTED TO DRY THE FLOOR TO PREVENT INSECTS HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FAN GUARD OF THE 2 DOOR REACH IN COOLER WITH DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN. RUBBER GASKET OF THE REACH IN FREEZER DOOR NOT IN GOOD REPAIR,RIPPED OFF. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER INSIDE THE ONE DOOR REACH IN COOLER COOLER. AND PREP COOLER. INSTRUCTED TO PROVIDE.
16. Plainte15 août 2012

    10 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES; BOTH FOOD HANDLERS WEARING GLOVES, CLEANING EQUIPMENT, REMOVING SOILED UTENSILS, STORING RAW MEAT AND RETURNING TO PREPARE POTENTIALLY HAZARDOUS FOODS WITHOUT REMOVING GLOVES OR WASHING THEIR HANDS. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED SINK WITH WARM WATER AND SOAP; BEFORE AND AFTER CHANGING GLOVES. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET-UP OF 3PART SINK, FOR WASHING, RINSING, AND SANITIZING WITH 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT, BOTTOM PANEL OF PREP TABLES, BANANA GRINDER, DRIED FOOD STORAGE CONTAINERS, HOT HOLDING UNIT, STEAM TABLES, MICROWAVE OVEN, EQUIPMENT THRU-OUT THE KITCHEN, AND EXTERIOR OF ICE MACHINE AND STORAGE SHELVED THRU-OUT THE BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE DEBRIS AND GREASE BUILD-UP UNDER KITCHEN EQUIPMENT; INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT, INCLUDING BAR AREA AND BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE BASEBOARDS AT BOTTOM OF WALLS, CLEAN WALLS, SEAL OPENINGS THRU-OUT THE KITCHEN. ALSO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, SAME AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN LIGHT SHIELDS THRU-OUT THE KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR 3PART SINK FAUCET IN THE KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE STORAGE AREA NEAR THE WASHROOMS, UTILITY CLOSET AND BASEMENT TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORED CLEANING TOWELS.
17. Réinspection de la plainte23 janv. 2012

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROPERLY STORE UTENSILS USED BY BUFFET(COVER UTENSILS).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN SHELF ABOVE THE PREP COOLER AND ABOVE 3 COMPARTMENT SINK,DUST AND GREASE BUILD-UP.ALSO NEED TO CLEAN INTERIOR OD DEEP FRIES, GREASE BUILD-UP..
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREEN AND BLACK MOLD ON WALLS IN BASEMENT AREA, WERE ICE MACHINE AND FOOD STORAGE IS STORED,MUST CLEAN AND SANITIZE AFFECTED AREA .BASEMENT HAS A FOUL ODOR OF MOLD.INSTRUCTED TO RELOCATE SHELFS AWAY FROM WALLS.NO FOOD IS PREPARED IN BASEMENT,ALSO MUST REPAIR ALL HOLES ON WALLS THROUGHOUT THE BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE PERSONAL ITEMS FROM PREP AREA(SHOES,COAT ETC),PROVIDE A LOCKER.PERSONAL ITEMS MUST BE STORED AWAY FROM KITCHEN AND FOOD PRODUCTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE PROPERLY STORED.PROVIDE AN ENCLOSED ICE SCOOP CONTAINER.(BASEMENT AREA)
18. Plainte13 janv. 2012

    8 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES,OBSERVED FOOD HANDLER WITH FOOD GLOVES ON HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACTS SUCH AS,KITCHEN EQUIPMENTS, WHIPPING UNWASHED HANDS ON THE APRON AND DIRTY WIPPING CLOTH,THEN GOING BACK TO TOUCHING READY TO EAT FOOD( CUT TOMATOES,LETTUCE AND FILL THE PASTELS WITH COOKED MEAT). WITHOUT WASHING HAND OR NOR CHANGING FOOD GLOVES. INFORMATION ON HAND WASHING GIVEN TO CERTIFIED MANAGER.CRITICAL VIOLATION:7-38-010(A) H000076643-10
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED EXPOSED HAND SINK IN PREP AREA WITHOUT SOAP.EXPOSED HAND SINK BEHIND THE BAR WITHOUT SOAP AND PAPER TOWELS.SOAP AND PAPER TOWELS WERE PROVIDE ON BOTH SINKS UPON MY REQUEST. CRITICAL VIOLATION:7-38-030 H00076643-10
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 1-5-2010,REPORT #98315 #32-REMOVE FOIL FROM STOVE TOPS. #33-CLEAN 6 BURNER STOVE TOP. All utensils shall be thoroughly cleaned and sanitized after each usage. #35-CLEAN WALLS BEHIND COOKING EQUIPMENT, BY TRASH CAN, AND AROUND 3 COMPARTMENT SINK. #36-REPLACE BROKEN LIGHT SHIELD ABOVE PREP COOLER. SERIOUS VIOLATION:7-42090 HOOOO76644-11
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROPERLY STORE UTENSILS USED BY BUFFET(COVER UTENSILS).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN SHELF ABOVE THE PREP COOLER AND ABOVE 3 COMPARTMENT SINK,DUST AND GREASE BUILD-UP.ALSO NEED TO CLEAN INTERIOR OD DEEP FRIES, GREASE BUILD-UP..
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED GREEN AND BLACK MOLD ON WALLS IN BASEMENT AREA, WERE ICE MACHINE AND FOOD STORAGE IS STORED,MUST CLEAN AND SANITIZE AFFECTED AREA .BASEMENT HAS A FOUL ODOR OF MOLD.INSTRUCTED TO RELOCATE SHELFS AWAY FROM WALLS.NO FOOD IS PREPARED IN BASEMENT,ALSO MUST REPAIR ALL HOLES ON WALLS THROUGHOUT THE BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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 PERSONAL ITEMS FROM PREP AREA(SHOES,COAT ETC),PROVIDE A LOCKER.PERSONAL ITEMS MUST BE STORED AWAY FROM KITCHEN AND FOOD PRODUCTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE PROPERLY STORED.PROVIDE AN ENCLOSED ICE SCOOP CONTAINER.(BASEMENT AREA)
19. Suspected Food Poisoning5 janv. 2010

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE FOIL FROM STOVE TOPS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN 6 BURNER STOVE TOP. All utensils shall be thoroughly cleaned and sanitized after each usage.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS BEHIND COOKING EQUIPMENT, BY TRASH CAN, AND AROUND 3 COMPARTMENT SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BROKEN LIGHT SHIELD ABOVE PREP COOLER.