CALIFORNIA PIZZA KITCHEN

52 E OHIO ST, CHICAGO, IL 60611 · Restaurant

19 inspections

1. Toiles1 avr. 2020

   0 infraction

2. Plainte20 mai 2019

   10 infractions

   • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
     • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
   • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
     • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY/PROCEDURE FOR THE PHYSICAL KIT PROVIDED ON SITE. MUST PROVIDE POLICY/PROCEDURE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
   • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
     • - OBSERVED FOODS HELD IN THE GRILL STATION PREP COOLER TOP DRAWER HELD AT IMPROPER TEMPERATURE. OBSERVED 1# OF CHICKEN HELD AT 55.3F AND 1/2# CHEESE HELD AT 54.1F. FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE ITEMS WITH A TOTAL REPORTED VALUE OF $15.00. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED.
   • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
     • - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
   • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
     • - OBSERVED ROP FISH FILLETS THAWING INSIDE THE ROP PACKAGING IN THE WALK IN COOLER. MUST ALWAYS REMOVE ALL ROP FISH FROM PACKAGING PRIOR TO THAWING. -
   • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
     • - OBSERVED A 1/4" GAP ALONG THE BOTTOM/SIDES OF THE ROTATING ENTRANCE DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS. -
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • - OBSERVED CEILING TILES MISSING IN THE DISH WASHING AREA. MUST REPLACE AND MAINTAIN. -
   • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
     • - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -
   • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
     • - OBSERVED SOME MISSING FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE FOR ALL EMPLOYEES. -
   • 58. FORMATION D ' ALLERGÈNE
     • - MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -
3. Réinspection des toiles22 mai 2018

   1 infraction

   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • OBSERVED DIRT BUID UP ON WALLS BEHIND AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO CLEAN WALLS AT DISHWASH AREA AND MAINTAIN.
4. Réinspection des toiles14 mai 2018

   1 infraction

   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • OBSERVED DIRT BUID UP ON WALLS BEHIND AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO CLEAN WALLS AT DISHWASH AREA AND MAINTAIN.
5. Toiles9 mai 2018

   4 infractions

   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • SANDWICH STATION REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 60 F, FOUND DRESSING, OPEN MAYONNAISE, BUTTER MILK INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR COOLER. CRITICAL VIOLATION 7-38-005(A).
   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- OPEN MAYONNAISE AT 64.5 F, RANCH DRESSING AT 62.0 F, BUTTER MILK AT 60 F, CUT TOMATOES AT 60 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • OBSERVED THICK ICE BLOCK BUILD UP ON CONDENSER INSIDE SANDWICH STATION REACH IN COOLER. MUST REMOVE ICE BUILD UP AND MAINTAIN.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • OBSERVED DIRT BUID UP ON WALLS BEHIND AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO CLEAN WALLS AT DISHWASH AREA AND MAINTAIN.
6. Toiles24 oct. 2017

   2 infractions

   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • FOOD CONTAINER NOT LABELED ( SUGAR ) INSTRUCTED TO LABEL AND NOT TO USE DISPOSABLE CUPS AS A MULTI-USE UTENSIL.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • POOR INSULATION IN WALK-IN COOLER AROUND COOLING LINES, CONDENSATION AND RIPPED COVERINGS, INSTRUCTED TO REPAIR AND MAINTIAN
7. Toiles5 janv. 2017

   5 infractions

   • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • disposable cups and bowls used ad a scoop for bulk foods, instructed to use proper scoops.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • disposable food containers improperly stored, instructed to stored face down or covered to prevent physical contamination.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • ice build-up noted in walk-in freezer, instructed to remove ice and maintain.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • no lights in walk-in freezer, instructed to provide.
   • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
     • missing thermometer in several prep coolers, instructed to provide.
8. Réinspection des toiles26 avr. 2016

   1 infraction

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • INSTRUCTED TO DEFROST WALK-IN FREEZER TO REMOVE ICE AND FROST BUILDUP AND MAINTAIN.
9. Toiles25 avr. 2016

   4 infractions

   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • FOUND 4 DIFFERENT COLD-HOLDING UNITS IN THE FRONT KITCHEN AREA UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LOWER AT TIME OF INSPECTION AFTER A CIRCUIT WENT OUT EARLIER IN THE DAY; FACILITY FAILED TO RELOCATE POTENTIALLY HAZAROUDS FOOD ITEMS FROM THE REFRIGERATION UNITS CONNECTED TO THE CIRCUIT BREAKER MENTIONED ABOVE TO OTHER REFRIGERATION UNITS FUNCTIONING PROPERLY AT 40F OR LESS. AMBIENT TEMPERATURE WAS 59.6F, 55.6F, 60F, AND 58.9F BY MY THERMOMETER AND ABOVE 60F BY THEIR INTERNAL THERMOMETER FOR ALL 4 REFRIGERATION UNITS. COOLER CONTAINED POTENTIALLY HAZARDOUS FOODS (I.E. FISH, PORK, CHEESE, DRESSINGS ETC) THAT WERE DISCARDED (SEE VIOLATION#3). INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected]. CRITICAL VIOLATION 7-38-005A.
   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE 4 COLD-HOLDING REFRIGERATION UNITS THAT WENT DOWN AFTER THE CIRCUIT BREAKER BROKE AND WERE NOT RELOCATED TO FUNCTIONING REFRIGERATION UNITS: 3 CONTAINERS OF PIZZA SAUSAGE AT 52.6F, 3 CONTAINERS OF PEPPERONI AT 48.2F, 6 CONTAINERS OF CHICKEN BREAST AND SEASONED CHICKEN AT 48.8-55.9F, 3 CONTAINERS OF TORTILLA CHICKEN WRAPS AT 48.3F, 30 SMALL CONTAINERS OF SALAD DRESSINGS AND SALSA'S AT 48F-62F, 25 CONTAINERS OF SLICED PRODUCE AT THE PASTA CONDIMENT COOLER AT 51-63F, 3 CONATINERS OF FISH AT 54F, AND 8 LARGE CONTAINERS OF PASTA AT 55-63F. MANAGER VOLUNTARILY DISCARDED 100# OF FOOD WORTH $350. CRITICAL VIOLATION 7-38-005A
   • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
     • OUTSIDE GARBAGE AREA NOT MAINTAINED CLEAN: THE LID ON THE GREASE RECEPTACLE WAS HALFWAY COVERING THE CONTAINER AND GREASE WAS COVERING THE EXTERIOR SURFACE, THE GROUND UNDER THE RECEPTACLE, AND STREAMS OF GREASE RUNNING UNDER THE DUMPSTER. ALL 6 DUMPSTERS WERE OVERFLOWING AND THERE IS REFUSE DEBRIS COVERING THE FLOOR. MUST DETAIL CLEAN THE ENTIRE GARBAGE AREA, CLEAN THE EXTERIOR SURFACE OF THE GREASE RECEPTACLE, AND RE-APPLY THE LID TO THE GREASE RECEPTACLE. SERIOUS VIOLATION 7-38-020
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • INSTRUCTED TO DEFROST WALK-IN FREEZER TO REMOVE ICE AND FROST BUILDUP AND MAINTAIN.
10. Réinspection des toiles22 avr. 2015

    2 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER WAS PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUPS 182 F.) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE/REPAIR DAMAGED LIGHT SHIELD AT CEILING IN DRY FOOD STORAGE AREA. VENT COVER MISSING AT CEILING ABOVE DISH MACHINE. MUST PROVIDE.
11. Toiles13 avr. 2015

    6 infractions

    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OBSERVED GARBAGE AREA NOT MAINTAINED/CLEAN WITH GARBAGE ON THE GROUND NEXT TO THE DUMPSTER AND FOOD WASTE AND LITTER ON THE GROUND SURROUNDING THE DUMPSTER. ALSO OBSERVED GREASE CONTAINER WITH GREASE OVER LID AND SPILLED ON GROUND AROUND CONTAINER. MANAGEMENT INSTRUCTED TO KEEP THE AREA CLEAN AT ALL TIMES AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER WAS PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUP AT 163.0F) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DEAD ROACHES ON FLOOR IN LIQUOR/BAG-IN BOX CLOSET, MUST REMOVE CLEAN/SANITIZE AREA UPGRADE HOUSEKEEPING AND HAVE A MORE AGGRESSIVE PEST CONTROL PROGRAM. CLEAN FLOORS IN PREP AREA AND BEHIND BAR AT FRONT OF FOOD SPILLS AND DEBRIS. ALSO CLEAN FLOOR IN WALK-IN COOLER AT REAR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE/REPAIR DAMAGED LIGHT SHIELD AT CEILING IN DRY FOOD STORAGE AREA. VENT COVER MISSING AT CEILING ABOVE DISH MACHINE. MUST PROVIDE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE BLOWN LIGHT AT CEILING IN DRY FOOD STORAGE AREA AT REAR.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED FOOD HANDLERS IN PREP AREA WITHOUT PROPER HAIR RESTRAINTS. MUST PROVIDE.
12. Réinspection des toiles21 avr. 2014

    0 infraction

13. Toiles10 avr. 2014

    4 infractions

    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OBSERVED GARBAGE AREA NOT MAINTAINED CLEAN WITH BAGS OF GARBAGE STORED ON THE GROUND NEXT TO THE DUMPSTER AND FOOD WASTE AND LITTER ON THE GROUND SURROUNDING THE DUMPSTER. MANAGEMENT INSTRUCTED TO KEEP THE AREA CLEAN AT ALL TIMES AND MAINTAIN ADEQUATE GARBAGE PICKUP. SERIOUS VIOLATION 7-38-020.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER WAS PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUP AT 175.6F) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE FLOOR UNDER THE BAR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CAULK AND SEAL THE OPENING IN THE WALL BEHIND THE BAR AREA.
14. Toiles11 sept. 2013

    1 infraction

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (SOUP AT 170.7F) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
15. Toiles26 nov. 2012

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MISSING COVERS FOR ICE BIN AT BAR, INSTRUCTED TO INSTALL.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CREVICES NOTED AT WALK-IN COOLER BASEBOARD TRAPPING FOOD DEBRIS, INSTRUCTED TO SEAL.
16. Toiles28 déc. 2011

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CARDBOARD LINERS USED ON DRY STORAGE SHELVINGS MUST BE REMOVED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOLLOWING MUST BE ADDRESSED: POOR FLOOR GROUTING AT THE COOK'S LINE AREA; METAL PLATE THRESHOLD OF WALK-IN COOLER IS PULLING AWAY FROM THE FLOOR; FLOOR DRAIN AT THE WATER TANK ROOM MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • WATER LEAKING FROM AN ELBOW PIPE OF A DUMP SINK AT THE BAR AREA; & THE SPRAYER FAUCET AT THE DISHROOM IS ALSO LEAKING-MUST FIX. 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.
17. Toiles1 mars 2011

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS ALONG WALLBASES OF WALK-IN COOLER MUST BE KEPT FREE OF FOOD DEBRIS/DIRT & MAINTAINED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS AROUND THE DISHROOM AREA MUST BE RE-PAINTED/RE-SEALED, TO REMOVE SPOTS FROM SCRATCHING DUE TO UTENSILS/POTS/PANS. The walls and ceilings shall be in good repair and easily cleaned.
18. Suppression des étiquettes24 sept. 2010

    0 infraction

19. Toiles23 sept. 2010

    2 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • 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. HIGH TEMPERATURE DISHMACHINE NOT MAINTAINED, FINAL RINSE AT 165 F WHILE IN USE. INSTRUCTED MANAGER TO REPAIR DISHMACHINE, FINAL RINSE MUST REACH A MINIMAL OF 180 F TO PROPERLY SANITIZE MULTI-USE UTENSILS. CRITICAL VIOLATION. CITATION ISSUED, TICKET #HOOOO63335 13.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/SANITIZE ALL UNCLEAN WALLS AND CEILING TILES AT REAR PREP AREA AND DRY STORAGE ROOM.