CAFE VIENNA & CATERING INC

2523 N CLARK ST, CHICAGO, IL 60614 · Bakery

17 inspections

1. Canvass23 mars 2016

   0 infraction

2. Canvass Re-Inspection12 nov. 2015

   0 infraction

3. Canvass5 nov. 2015

   8 infractions

   • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
     • OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING STATION IN FRONT PREP AREA WITH WOMAN PREPARING FOOD. OBSERVED NO PAPER TOWELS IN WASHROOM. PAPER TOWELS SUPPLIED DURING INSPECTION. CRITICAL VIOLATION 7-38-030
   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OBSERVED OVER 50 FRUIT FLIES IN BASEMENT ON CEILING, WALLS, AND EXPOSED PIPES. DRY STORAGE OF FOOD INCLUDING LARGE BASE OF SUGAR AND FLOUR IS IN BASEMENT AS WELL AS MULTIPLE CHEST FREEZERS. FRUIT FLY INFESTATION MUST BE ELIMINATED. SERIOUS VIOALTION 7-38-020
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT #1532859 DATED 4/14/15 NOT CORRECTED INCLUDING #45 OBSERVED NO IDPH FOOD HANDLER CERTIFICATES IN PLACE, # 18 NON FOOD GRADE COVERS BEING USED ON SOUP HOT HOLDING UNITS (IE CARDBOARD) , #32 SPLASH GUARDS NEEDED ON EXPOSED HAND SINK IN REAR OF KITHCEN,INSTALL SMOOTH AND EASILY CLEANABLE SPLASHGUARDS, #32 ALL RAW WOOD SHELVING IN BASEMENT NEEDS TO BE PAINTED OR SEALED. ALL RAW WOOD MUST BE SMOOTH AND EASILY CLEANABLE. #34 ALL FLOORS IN BASEMENT NEED TO BE RESTORED TO A SMOOTH EASILY CLEANABLE. FLOORS MUST BE PAINTED SO THAT THEY CAN BE CLEANED. SERIOUS VIOLATION 7-42-090
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED INTERIOR OF REACH IN REFRIGERATOR IN FRONT SERVICE AREA WITH FOOD SPILLS. CLEAN AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED BLACK MOLD LIKE SUSTANCE ON INTERIOR OF ICE MACHINE. MUST CLEAN AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED FLOORS THROUGHOUR KITHCEN UNCLEAN. ALL FLOORS UNDER AND BEHIND LARGE EQUIPMENT NEED TO BE CLEANED AND MAINTAINED AT ALL TIMES.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED UNDERSIDE OF BASEMENT STAIRS CEILING IN DISREPAIR WITH WATER DAMAGE. UNDERSIDE OF BASEMENT STAIRS NEEDS TO BE REMOVED AND REPLACED. OBSERVED WALL ACCROSS FROM BASEMENT WITH HOLD AT BASE OF STAIRS NEEDS TO BE REPAIRED AND MAINTAINED.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • OBSERVED OPEN BOWL OF FLOUR ON FLOOR. OBSERVED CONTAINERS OF RAW CHICKEN STORED ON FLOOR OF WALK IN COOLER. ALL FOOD MUST BE ELEVATED AT LEAST 6 INCHES OFF OF FLOOR AT ALL TIMES.
4. Canvass Re-Inspection22 avr. 2015

   3 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • ALL RAW WOOD SHELVING IN BASEMENT NEEDS TO BE PAINTED OR SEALED. ALL RAW WOOD MUST BE SMOOTH ANDEAILY CLEANABLE AND MAINTAINED. SPLASH GUARDS NEEDED ON EXPOSED HAND SINK IN REAR. INSTALL SMOOTH AND EASILY CLEANABLE SPLASHGUARDS ON EACH SIDE OF EXPOSED HAND SINK IN REAR OF KITHCEN. OBSERVED NON FOOD GRADE COVERS ON ALL SOUP HOLDING UNITS. MUST HAVE PROPER COVERS ON SOUP HOT HOLDING UNITS
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED UNCLEAN INTERIOR OF REACH IN FREEZERS AND REACH IN REFRIGERATORS WITHIN KITHCEN. CLEAN AND MAINTAIN INTERIOR OF ALL REACH IN FREEZERS AND REFRIGERATORS.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • OBSERVED NO IDPH FOOD HANDLER CERTIFICATES IN PLACE. ADDTIONAL IDPH FOOD HANDLER INFORMATION PROVIDED.
5. Canvass14 avr. 2015

   10 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • OBSERVED APPROXIMATELY 25 LBS OF CHICKEN AT 51.3F CALUED AT $40 WITHIN WALK IN COOLER DATED 4/12/15. CHICKEN WAS DISCARDED AND DESTROYED. CRITICAL VIOLATION 7-38-005 (A)
   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OBSERVED APPROXIMATELY 50 FRUIT FLIES IN BASEMENT. BASEMENT CONTAINS CHEST FREEZERS AND DRY STORAGE. BASEMENT MUST BE TREATED FOR FRUIT FLIES AND ALL FLOOR DRAINS NEED TO BE TREATED AND CLEANED. SERIOUS VIOLATION 7-38-020
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED NON FOOD GRADE COVERS ON ALL SOUP HOLDING UNITS. MUST HAVE PROPER COVERS ON SOUP HOT HOLDING UNITS.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • SPLASH GUARDS NEEDED ON EXPOSED HAND SINK IN REAR. INSTALL SMOOTH AND EASILY CLEANABLE SPLASHGUARDS ON EACH SIDE OF EXPOSED HAND SINK IN REAR OF KITHCEN.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • ALL RAW WOOD SHELVING IN BASEMENT NEEDS TO BE PAINTED OR SEALED. ALL RAW WOOD MUST BE SMOOTH ANDEAILY CLEANABLE AND MAINTAINED.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED UNCLEAN INTERIOR OF REACH IN FREEZERS AND REACH IN REFRIGERATORS WITHIN KITHCEN. CLEAN AND MAINTAIN INTERIOR OF ALL REACH IN FREEZERS AND REFRIGERATORS.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED FLOOR IN BASEMENT NOT SMOOTH AND EASILY CLEANABLE. FLOOR MUST BE PAINTED AND RESTORED TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAINED.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED FLOORS IN BASEMENT NEED TO BE CLEANED AND MAINTIANED IN A CLEAN AND SANITIRY CONDITION. ALL FLOOR DRAINS MUST BE KEPT CLEAN AT ALL TIMES.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • ALL EXCESS CLUTTER MUST BE REMOVED FROM BASEMENT INCLUDING ALL CARDBOARD. AREA MUST BE KEPT FREE AND CLEAR SO THAT PEST CONTROL CAN ACCESS AND TREAT ALL AREAS.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • OBSERVED NO IDPH FOOD HANDLER CERTIFICATES IN PLACE. ADDTIONAL IDPH FOOD HANDLER INFORMATION PROVIDED.
6. Canvass13 avr. 2015

   0 infraction

7. Canvass Re-Inspection11 juin 2014

   0 infraction

8. Plainte4 juin 2014

   10 infractions

   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • NO PEST CONTROL LOG BOOK AVAILABLE. MANAGER STATED THE OWNER HAS THE BOOK. CITATION ISSUED SERIUOUS 7-38-020
   • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
     • FOUND OUTSIDE DUMPSTER LID WIDE OPEN WITH OVERFLOWING GARBAGE. INSTRUCTED TO CLOSE THE LID WITH NO OVERFLOWING GARBAGE. CITATION ISSUED SERIOUS 7-38-020.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • ALL FOOD CONTAINERS INSIDE THE WALK IN COOLER AND REACH IN COOLER WITH READY TO EAT FOODS MUST BE LABELED AND DATED.
   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • ALL CLEAN UTENSILS POTS AND PANS MUST BE STORED UPSIDE DOWN/INVERTED ON THE SHELVE ,NOT ON THE FLOOR UNDER THE PREP TABLE.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST DEFROST TWO OF THE CHEST FREEZER IN THE BASEMENT AND MAINTAIN. RIPPED OFF RUBBER GASKET OF THE 3 (2 DOOR REACH IN COOLER)ALONG THE DOOR, MUST REPAIR AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • MUST CLEAN AND SANITIZE THE FOLLOWING: BOTTOM SHELVE OF ALL PREP TABLES, ALL COOKING EQUIPMENT, SHELVE IN THE FRONT SERVING AREA, ALL THE CABINET AND SHELVINGS IN THE PREP/KITCHEN, INSIDE THE TWO REACH IN COOLERS,EXPOSD HAND SINK AND 3 COMPARTMENT SINK AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOOR THROUGHOUT THR PREP/KITCHEN AND BASEMENT NEEDS DETAIL CLEANING AND MAINTAIN. MUST ELEVATE ALL ARTICLES/ITEMS IN THE BASEMENT TO PREVENT RODENT/INSECTS HARBORAGE. ALL FOOS CONTAINERS INSIDE THE WALK IN COOLER MUST BE ELEVATED 6"OFF THE FLOOR.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • FAN GUARD ON ONE OF THE 2 DOOR REACH IN COOLER WITH DUST ACCUMULATED. FILTER ON THE HOOD WITH GREASE ACCUMULATED . VENT INSIDE THE WASHROOM WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. DAMAGED WALLS AROUND THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • LEAK ON THE 3 COMPARTMENT FAUCET CONNECTOR ARM WITH HEAVY LEAK, MUST REPAIR TO STOP THE LEAK.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION. WASH CLOTH FOR CLEANING THE PREP TABLE, DINING TABLES,MUST BE STORD ON A BUCKET WITH SANITIZING SOLUTION.
9. Canvass Re-Inspection3 févr. 2014

   1 infraction

   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MUST CLEAN THE FLOOR THROUGHOUT THE BASEMENT ALONG THE WALL BASE ALL CORNERS AND MAINTAIN.
10. Canvass24 janv. 2014

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORREECTED FROM REPORT #1198785 DATED 4/1/13. #30 -ALL BULK CONTAINERS MUST BE LABELED. #32- MUST PROVIDE SPLASH GUARD AT FRONT PREP EXPOSED HAND SINK OR REMOVE ALL FOOD CONTACT ITEMS AND STORED PITCHER OF WATER. #36- MUST PROVIDE END CAPS TO HOLD THE LIGHT SHIELD THROUGHOUT BASEMENT. CITATION ISSUED SERIOUS 7-42-090.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR THROUGHOUT BASEMENT ALONG THE WALL BASE ALL CORNERS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND MAINTAIN THE WALLS BY THE MEAT SLICER. CLEAN AND SANITIZE ALL CHOPPING BOARDS AND ALL THE CART RACKS FOR THE TRAYS.
11. Canvass1 avr. 2013

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD AT FRONT PREP EXPOSED HAND SINK OR REMOVE ALL FOOD CONTACT ITEMS AND STORED PITCHERS OF WATER. RAW WOODEN SHELVING THROUGHOUT FRONT PREP MUST BE PAINTED OR SEALED AND CLEANED WITH FOOD SPLATTER REMOVED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD END CAPS THROUGHOUT BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON NOZZLE OF THREE COMPARTMENT SINK. MUST REPAIR. MUST NOT USE RAW WOOD AS LEG FOR THREE COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR WALK-IN COOLER AND FRONT PREP COFFEE STATION COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS IN PREP AREAS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
12. Canvass Re-Inspection4 mai 2012

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE WALLS OF THE PREP AREA ESPECIALLY UNDER AND AROUND THE 3 COMPARTMENT SINK AND BEHIND THE COOKING EQUIPMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
13. Canvass27 avr. 2012

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF RODENT ACTIVITY IN THE BASEMENT. APPROXIMATELY 50 RAT DROPPINGS WERE OBSERVED ON THE FLOOR AND STORAGE SHELVES IN THE BASEMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. MUST CLEAN AND SANITIZE THE AFFECTED AREAS. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS AND LABEL BULK FOOD STORAGE CONTAINERS.
    • 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 THE FAN COVER AND WIRE STORAGE RACKS IN THE WALK-IN COOLER. DETAIL CLEAN PREP TABLES, STORAGE SHELVES, STAND MIXERS, INTERIOR OF PREP COOLERS, MICROWAVES AND COOKING EQUIPMENT.
    • 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. DETAIL CLEAN THE WALLS OF THE PREP AREA ESPECIALLY UNDER AND AROUND THE 3 COMPARTMENT SINK AND BEHIND THE COOKING EQUIPMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
14. Plainte20 déc. 2011

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST PROPERLY LABEL ALL FOOD CONTAINERS IN KITCHEN AND IN BASEMENT DRY STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL PREP TABLES, AND EXTERIOR AND INTERIOR OF FREEZER AT BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS UNDER AND AROUND ALL COOKING EQUIPMENT IN FRONT SERVICE AREA AND KITCHEN AREA.
    • 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. MUST REPAIR/REPLACE WATER DAMAGED CEILING TILE IN THE FRONT SERVICE COUNTER AREA AND IN KITCHEN PREP AREA. REPAINT CEILING AND WALLS IN KITCHEN AREA. SEAL ALL RAW WOOD ON PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELD COVERS AND END CAPS AT ALL LIGHTS IN THE DRY STORAGE BASEMENT AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST CLEAN ALL DUSTY AIR VENTS ON PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. DECLUTTER/ORGANIZE REAR BASEMENT STORAGE AREA LEADING TO THE OUTSIDE TO PREVENT PEST HARBOURAGE.
    • 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. PROVIDE AN ADEQUATE ICE RECEPTACLE HOLDER AT ICE MACHINE.
15. Plainte11 juill. 2011

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 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. INTERIOR TALL REACH-IN FREEZER WITH FOOD DEBRIS, MUST CLEAN. INTERIOR/EXTERIOR FLOOR MIXER DIRTY. MUST CLEAN AFTER EACH USE. PASTRY CART PLASTIC COVERS WITH EXCESSIVE FOOD SPLATTER, MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN REAR FOOD PREP AT FLOOR MIXER IN FLOOR REPAIR WITH CRACKED/DAMAGE TILES. MUST REPLACE/REPAIR. FLOORS THROUGHOUT REAR PREP WITH FOOD DEBRIS, MUST CLEAN.
    • 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. WALLS AT REAR PREP PASTRY CART STORAGE AREA WITH FOOD SPLATTER, MUST CLEAN AND MAINTAIN. WALL AT KITCHEN EXPOSED HAND SINK IN POOR REPAIR. MUST REPAIR/SEAL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE INTERNAL THERMOMETER FOR FRONT PREP SMALL DAIRY COOLER.
    • 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. WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION.
16. Plainte7 févr. 2011

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOOD BINS IN KITCHEN AND IN BASEMENT STORAGE MUST LABEL.
    • 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. SHELVING AT BAKING AREA AND PLASTIC FOOD CART COVER WITH FOOD DEBRIS, MUST CLEAN.
    • 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. INTERIOR CAKE FREEZER MUST CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHIELD AND SHIELD END CAPS IN BASEMENT BOX FREEZER AREA, MUST PROVIDE.
    • 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 STORED IN A CLEAN CONTAINER. NOT INSIDE ICE.
17. Canvass24 mai 2010

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED THE COOK WASHING AND RINSING FRYING PANS(PANS WAS REMOVED FROM ACCUMULATED DIRTY UTENSILS,INSIDE THE FIRST COMPARTMENT SINK,OF THE 3 COMPARTMENT SINK)NO SANITIZE SOLUTION WAS USED AT 3 COMPARTMENT SINK.INSTRUCTED TO SET UP SINK WASH, RINSE AND SANITIZE(100 PPM)CRITICAL VIOLATION:7-38-005(A) HOOOO58998
    • 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.PROVIDE CONTAINERS TO STORE DRY FOOD IN PREP AREA.
    • 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 INTERIOR OF DISH MACHINE(MINERAL BUILD-UP, AND BLACK SUBSTANCE)
    • 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. WALLS IN PREP AREA NEED TO BE CLEANED OR REPAINT SPECIALLY SIDE OF HOOD(WALLS BROWN IN COLOR, DUE TO MUCH GREASE BUILD-UP