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CHICAGO PRODUCE

3500 W LAWRENCE AVE, CHICAGO, IL 60625 · Grocery Store

19 inspections

  1. Canvass

    13 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS THAT PROPERLY DRAINS IN THE REAR SMALL MEAT CUTTING/PACKING PREP ROOM WHERE A THREE COMPARTMENT SINK IS LOCATED. PRIORITY FOUNDATION VIOLATION
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE AN INTERNAL THERMOMETER FOR THE NEW HOT HOLDING UNIT IN THE DELI PREP AREA.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS THROUGHOUT THE DELI/FOOD PREP AREA MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • MUST NOT USE PLASTIC CUPS AS FOOD SCOOPS FOR PREPARED FOODS. MUST USE FOOD UTENSILS WITH HANDLES STORED INVERTED FROM THE FOODS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • NOTED KNIVES IMPROPERLY STORED BETWEEN THE WALL AND PREP TABLE AT THE PRODUCE PREP AREA. MUST PROVIDE A PROPER KNIFE HOLDER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.----MUST NOT STORE PILED CARDBOARD BETWEEN THE WALL AND TRASH COMPACTOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE PROPER STOPPERS FOR BOTH THE THREE COMPARTMENT SINKS IN MEAT PREP AREAS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MUST PROVIDE A WRITTEN CLEANING PROCEDURE FOR THE OVERSIZED POTS ON THE PREMISES OR PROVIDE A LARGER THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE LARGE POTS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED RAW WOODEN SHELVING IN THE REAR MEAT PREP ROOM. MUST PAINT/SEAL TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE SAME PREP ROOM.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED PIPING UNDER THE MEAT PREP THREE COMPARTMENT SINK (ADJACENT TO THE MEAT DISPLAY COOLER) REPAIRED WITH PLASTIC. INSTRUCTED TO REMOVE, PROPERLY REPAIR ANY LEAKAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED DAMAGED/MISSING FLOOR TILES THROUGHOUT THE MEAT PREP AREAS. MUST REPAIR/REPLACE TO BE SMOOTH AND CLEANABLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREP AREAS. MUST PROVIDE SEPARATE STORAGE ACCOMMODATIONS AWAY FROM FOOD PREP AND FOOD CONTACT ITEMS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
  2. Canvass

    6 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE AND MAINTAIN ACCURATE WORKING THERMOMETERS INSIDE THE HOT- HOLDING UNITS LOCATED IN KITCHEN/DELI PREP AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUST ON THE WIRE STORAGE RACKS IN THE MEAT DEPT WALK-IN COOLER. INSTRUCTED MANAGEMENT TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED MISSING SINK STOPPERS AT 3-COMPARTMENT SINKS (KITCHEN PREP,MEAT DEPT).INSTRUCTED TO PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN FAN COVERS IN WALK-IN-COOLERS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED INADEQUATE HOT RUNNING WATER AT MULTIPLE SINKS THROUGHOUT THE PREMISES.THREE (3) 3-COMPARTMENT SINKS WATER TEMPERATURE AT 89.8F-93.2F,THREE (3) HAND WASHING SINKS WATER TEMPERATURE AT 89.6F,HAND SINKS IN BOTH WASHROOMS AT 88.8F.MANAGEMENT IMMEDIATELY NOTIFIED MAINTENANCE REPAIR SERVICE.INSTRUCTED TO PROVIDE ADEQUATE HOT RUNNING WATER ABOVE 110F AT THE 3-COMPARTMENT SINKS AND MINIMUM OF 100F AT ALL HAND WASHING SINKS.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND LITTER FROM THE REAR ELECTRICAL PANEL AREA AND ON THE SIDES OF THE REAR WALK-IN-FREEZER ACROSS FROM THE WASHROOMS DUE TO POTENTIAL PEST HARBORAGE.
  3. Canvass

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED SLICED MELON HELD AT AN INADEQUATE TEMPERATURE OF 52.4 F. INSTRUCTED MANAGER TO ENSURE ALL TCS FOODS ARE HELD AT A TEMPERATURE OF 41 F AND BELOW. MANAGER DISCARDED (3) 1/4 WATER MELON SLICES ($20). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED EQUIPMENT TOO LARGE FOR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE WRITTEN CIP PLAN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD BEING UTLIZED AS SHELVING. INSTRUCTED MANAGER TO REMOVE CARDBOARD.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED INADEQUATE HOT WATER TEMPERATURE OF 75 F AT MULTIPLE SINKS INCLUDING (3) HAND WASHING SINK AND (3) 3 COMPARTMENT SINK ON PREMISE AS WELL AS (2) HAND WASHING SINKS IN TOILET ROOMS.. INSTRUCTED TO FIX. INSTRUCTED MANAGER, MUST SUPPLY AND MAINTAIN HOT WATER TEMPERATURE MINIMUM OF 100 F AT HANDSINKS AND A MINIMUM TEMPERATURE OF 110 F AT 3 COMPARTMENT SINK. (CORRECTED ON SITE HOT WATER TANK GIVEN TIME TO WARM UP) PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EMPLOYEE FOOD STORED WITH STORE FOOD. INSTRUCTED MANAGER TO SEPARATE AND ASSIGN DESIGNATED AREAS FOR EMPLOYEE FOOD AND DRINK
  4. Canvass

    6 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL WALK-IN COOLERS (PRODUCE, MEAT, DAIRY, DELI ETC)
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED INADEQUATE HOT WATER TEMPERATURE OF 71.2F AT MULTIPLE SINKS INCLUDING (3) HAND WASHING SINK AND (3) 3 COMPARTMENT SINK ON PREMISE. INSTRUCTED TO FIX. INSTRUCTED MANAGER, MUST SUPPLY AND MAINTAIN HOT WATER TEMPERATURE MINIMUM OF 100 F AT HANDSINKS AND A MINIMUM TEMPERATURE OF 110 F AT 3 COMPARTMENT SINK. (CORRECTED ON SITE - MAINTENANCE ADJUSTED THE THERMOSTAT. HOT WATER TEMPERATURE HAS BEEN FIXED, NOW AT 112.2F) PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR SLOW DRAINING 3 COMPARTMENT SINK IN REAR MEAT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR STORAGE AREA ESPECIALLY INSIDE LIQUOR STORAGE ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH HEAVY DUST ACCUMULATION INSIDE WALK IN COOLERS (PRODUCE, MEAT, DELI, CHICKEN ETC) AND CEILING VENT COVER ABOVE DISPLAY AREA (FRONT AREA).
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPLACE NON WORKING (2) LIGHTBULBS AT THE KITCHEN HOOD AND NON WORKING LIGHT BULBS INSIDE DAIRY WALK-IN COOLER.
  5. Canvass

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN THE WOMEN'S WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST HAVE A VALID TRAINING CERTIFICATE.
  6. Canvass

    5 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED INADEQUATE DATE MARKING ON FOODS WITH NO BEGINNING DATE.INSTRUCTED MANAGEMENT TO PUT A BEGINNING DATE ON THE PRODUCT.PRODUCT ALREADY HAS AN EXPIRATION DATE PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW DEVICE AT ICE MACHINE.INSTRUCTED MANAGEMENT TO INSTALL OR LOCATE AT ICE MACHINE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERS OVER RECEPTACLES IN RESTROOMS.INSTRUCTED MANAGEMENT TO PUT COVERS OVER RECEPTACLES IN RESTROOMS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WAALS AT THE PASS THROUGH AT REAR STORAGE AREA NOT FINISHED.INSTRUCTED MANAGEMENT TO REPAIR AND FINISH THE WALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS AT REAR DRY STORAGE /RECEIVING AREA AND LIQUOR STORAGE ROOM TO BE DIRTY AY WALLBASE.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN FLOORS AT THESE AREAS
  7. Réinspection de la plainte

    0 infraction

  8. Plainte

    6 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOT CORRECTED.SEE VIOLATION #60.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE POT THAT DOES NOT FIT/SUBMERGE IN THE 3 COMPT SINK. INSTRUCTED TO REPLACE WITH SMALLER POT OR INSTALL A BIGGER 3 COMPT SINK TO BE ABLE TO WASH,RINSE AND SANITIZE THE LARGE POT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN THE FLOOR INSIDE THE WALK IN COOLER AND STORAGE ROOM UNDERNEATH THE PALLET AND WIRE RACK SHELVINGS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOT CORRECTED. SEE VIOLATION #60.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • TWO BURNED OUT LIGHT BULBS ON THE HOOD IN THE DELI DEPARTMENT. MUST REPLACE AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2213438 DATED 8/24/18. 3-307.11-INSTRUCTED TO INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE EXPOSED HAND SINK IN THE MEAT/FISH DEPT. 6-201.17(A)CRACKED FLOOR TILES IN FRONT OF THE DOOR OF THE WALK IN COOLER CLOSE TO THE EMPLOYEE'S LUNCH ROOM AND IN THE MEAT/FISH DEPT FLOOR. MUST REPAIR AND MAINTAIN. 6-201.17(A)-STAINED CEILING INSIDE THE CHICKEN PREP AREA WALK IN COOLER. MUST REPAIR AND MAINTAIN. PRIORITY FOUNDATION 8-404.13(B:4) CITATION ISSUED.
  9. Canvass

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)- NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11- NO PROCEDURE FOR CLEANING WHEN AN EMPLOYEE OR A PATRON EXPERIENCES VOMITING AND/OR DIARRHEA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • 2-401.11(A)-OBSERVED TWO FEMALE EMPLOYEE EATING AND DRINKING COFFEE IN THE DELI DEPT. INSTRUCTED NOT TO EAT AND DRINK WHILE WORKING SO AS NOT TO CONTAMINATE FOOD IN THE PREP AREA.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(C) ALL READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD INSIDE THE WALK IN COOLER MUST BE PROPERLY LABELED AND DATED AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.12(A)-NO THERMOMETER IN SOME COOLERS AND IN THE HOT HOLDING UNIT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 4-203.12(A) NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A)-ALL INDIVIDUAL PACKAGED FOODS FOR SALE IN THE PRODUCE SECTION MUST BE LABELED PROPERLY AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11-INSTRUCTED TO INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE EXPOSED HAND SINK IN THE MEAT/FISH DEPT.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11(A)- OBSERVED TWO FEMALE EMPLOYEES IN THE DELI DEPARTMENT PREPARING AND SERVING COOKED FOODS NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINT TO CONFINE THE HAIR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH FOR WIPING THE CHOPPING BOARD,PREP TABLES, MUST BE STORE ON A BUCKET WITH SANITIZING SOLUTION BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-201.11-FOUND GROCERY BAG BEING USED TO STORE FOODS IN THE WALK IN COOLER AND WALK IN FREEZER. MUST REPLACE WITH FOOD GRADE STORAGE BAG. 4-201.11- MUST REMOVE CARDBOARD BEING USED AS SHELVE LINER IN THE GROCERY SECTION. REPLACE WIT REGULAR SHELVE LINER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C)-FAN GUARD OF ALL WALK IN COOLERS IN ALL PREP AREAS WITH HEAVY DUST ACCUMULATED. MUST REMOVE DUST AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15(B)- LEAKING ON THE FAUCET CONNECTOR ARM OF THE 3 COMPT SINK IN THE MEAT/FISH DEPT . MUST REPAIR TO STOP THE LEAK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17(A)-WALL VENT COVER IN BOTH WASHROOMS WITH HEAVY DUST ACCUMULATED. MUST CLEAN, REMOVE DUST AND MAINTAIN. 6-201.17(A)- CRACKED FLOOR TILES IN FRONT OF THE DOOR OF THE WALK IN COOLER CLOSE TO THE EMPLOYEE'S LUNCH ROOM AND IN THE MEAT/FISH DEPT FLOOR. MUST REPAIR AND MAINTAIN. 6-201.17-DAMAGED WALLS AND CEILING IN THE DRY STORAGE ROOM . MUST REPAIR, MAKE THE WALLS SMOOTH EASILY CLEANABLE. SEAL THE HOLE ON THE CEILING AND MAINTAIN. 6-201.17(A)-STAINED CEILING INSIDE THE CHICKEN PREP AREA WALK IN COOLER. MUST REPAIR AND MAINTAIN.
  10. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Pre-packaged foods on shelvings in front of the meat dept area must have proper label and cooked/prepared foods out of original container must have label and date when products are held over 24 hours and maintain.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Rusts on shelvings where the loaf of breads at grocery area. Raw wooden shelvings at rear storage areas.Instructed to replace/repair shelvings using a non-toxic finish and maintain. Remove cardboard liners from shelvings inside the deli walk-in-cooler and maintain surfaces to smooth,easily cleanable.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Fan covers inside walk-in coolers,interiors of dairy display coolers not cleaned. Instructed to detail clean.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Broken floor tiles in front of the dishwashing areas in the meat dept.Instructed to replace broken floor tiles and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Remove dusts accumulations inside the dairy walk-in-cooler and detail clean ceiling in the raw meat meat walk-in-cooler to remove stains and maintain.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Instructed to replace broken thermometer inside the deli cooler and maintain visible.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers must have hair restraints when working around open foods and maintain.
  11. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO REMOVE DUSTS ACCUMULATIONS ON ALL VENTILATION COVERS INSIDE THE WALK-IN-COOLERS AND DETAIL CLEAN INTERIORS OF PRE-PACKAGED MEATS COLD HOLDING DISPLAY COOLERS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REMOVE PEELING PAINT DEBRIS AT REAR DRY STOCK STORAGE AREASAND SEAL NOTICEABLE OPENINGS ON WALLS AND CEILINGS WHERE NOTED TO MANAGER AND MAINTAIN SAID AREAS TO SMOOTH,EASILY CLEANABLE SURFACES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT BULBS NOT SHIELDED OVER THE MEAT DEPT AREA AND SOME LIGHT BULBS INSIDE THE WALK-IN-COOLERS ARE BURNT-OUT.INSTRUCTED TO PROVIDE LIGHT SHIELDS WITH END CAPS OR SHATTER-PROOF LIGHTING AND MAINTAIN ADEQUATE LIGHTING INSIDE THE WALK-IN-COOLERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL PLUMBING FIXTURES TO TOILET ROOM URINAL MUST BE FUNCTIONING PROPERLY AND SECURED AND MAINTAINED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE A VISIBLE WORKING THERMOMETER FOR THE PRE-PACKAGED MEATS COLD HOLDING DISPLAY COOLER AND MAINTAIN.
  12. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOOD IN COOLER PREPACKAGE, OFFERED FOR SALE NOT PROPERLY LABEL, MUST LABEL,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR BROKEN FLOOR TILE IN COOKING STATION, AND CLEAN FLOOR SURFACES IN STORAGE AREA,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL SURFACES REAR STORAGE AREA NOT SMOOTH AND EASILY CLEANABLE, MUST CLEAN/REPAIR/REPAINT, ALL AREAS WHERE NEEDED,
  13. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Deli meat loaves inside meat case not properly labeled or dated. Instructed to date all deli meat loaves within 5 days once seal has been broken.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Fan covers inside walk-in coolers not cleaned. Instructed to detail clean.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in rear storage area not maintained. Instructed to repair damaged concrete floor and have smooth and easily cleanable. Floor not cleaned behind cooking equipment. Instructed to detail clean and remove food debris.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling not maintained inside walk-in meat cooler. Instructed to reseal and/or paint. Ventilation covers throught-out premises not cleaned. Instructed to detail clean and remove dust built-up.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs not shielded above produce display cases. Instructed to install light shields covers and end caps or install shatter proof bulbs.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation fans inside toilet room not working. Instructed to repair exhaust fan. Exposed handsink and three compartment in deli and butcher area sink slow draining, leaking at drainline and seepage around side grease trap. Instructed to repair all sinks to prevent leaks and slow drains.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided inside sandwich cooler. Instructed to provide thermometer conspicuously inside all coolers.
  14. Plainte

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD BETWEEN THE EXPOSED HAND WASHING SINK AND THE PREP TABLE AT THE DELI/MAIN KITCHEN AREA; INSTRUCTED TO PROVIDE THE SPLASH GUARD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEBRIS/FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; ALL STORAGE SHELVES, DISPLAY COOLERS, FREEZERS AND SLICERS AND TO REMOVE CARDBOARDS FROM STORAGE SHELVES AT REAR STORAGE AREAS AND WALK IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS AND DUST BUILD-UP ON FLOORS; INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT STORAGE AREAS, PUBLIC WASHROOM AND BUTCHER PREP AREA. ALSO MUST REPLACE BROKEN AND MISSING FLOOR TILES AT MEAT/BUTCHER PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE AND DUST BUILD-UP ON HOOD AT MAIN PREP AREA/KITCHEN; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. DAMAGED CEILING PANEL ABOVE PRODUCE DISPLAY AREA; INSTRUCTED TO REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXCESSIVE RUST ON THE GREASE TRAP UNDER MEAT PREP AREA 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE RUST AND REPAINT.
  15. Canvass

    8 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL/RESEAL WOOD PRODUCE DISPLAY TABLES, WOOD MUST BE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS AND DUST NOTED ON EQUIPMENT; MUST CLEAN/SANITIZE; SLICERS AND GREASE TRAP UNDER 3PART SINK AT DELI AREA, CABINETS AT MEAT PREP AREA, MOP SINK AT REAR STORAGE AREA AND DISPLAY SHELVES THRU-OUT PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS/FOOD DEBRIS ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AND PALLETS THRU-OUT PREP AREAS AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALLS BEHIND EQUIPMENT AT DELI AREA AND REPLACE BROKEN AND MISSING CEILING PANELS ABOVE PREP TABLES AT SAME AREA; ALSO SEAL RAW/BARE WOOD WALLS INSIDE MEAT WALK IN COOLER, WOOD MUST BE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS FOR LIGHT FIXTURES AT BREAD BAKING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKING PIPES UNDER EXPOSED SINK AND FAUCET FOR 3PART SINK AT DELI AREA AND PROPERLY INSTALL A EXPOSED HAND WASHING SINK WITH HOT/COLD WATER INSIDE MEAT CLEANING/PACKAGING WALK IN COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORED CLEANING TOWELS AT DELI AND MEAT PREP AREAS.
  16. Canvass

    7 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. OBSERVED EMPLOYEE AT THE BUTCHER AREA WASHING HIS HANDS INSIDE THE 3PART SINK WITH GLOVES ON. POOR HYGIENIC PRACTICES. INSTRUCTED HAND MUST BE WASHED IN THE EXPOSED SINK WITH WARM WATER AND SOAP AFTER REMOVING GLOVES/OR ANY CONTAMINATING CONDITION. THE WASHING OF HANDS INSIDE A UTENSIL-WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 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 EMPLOYEE IN KITCHEN WASHING AND RINSING MULTI-USE UTENSILS AND PUTTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITATION. CRITICAL CITATION ISSUED, 7-38-030.
    • 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. MUST SEAL ALL RAW/BARE WOOD SHELVES AT KITCHEN AND STORAGE AREAS, ALSO SEAL RUSTY SHELVES INSIDE THE GRINDING ROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITZE; COOLERS, FREEZERS, GRINDERS, SLICERS, GREASE TRAPS AND MOP SINK.
    • 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 CLEAN FLOORS THRU-OUT, UNDER, BEHIND EQUIPMENT AND PALLETS AT CORNERS AND ALONG WALLS.
    • 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 CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT IN KITCHEN, REPAIR WALLS AND REPAINT INSIDE RAW CHICKEN STORAGE WALK IN COOLER AND WOMENS WASHROOM AND REPLACE DAMAGED CEILING PANELS IN KITCHEN.
    • 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 REPAIR 3PART SINKS FAUCETS AND SEAL RUSTY GREASE TRAP UNDER KITCHEN'S 3PART SINK.
  17. Plainte

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND 60 POUNDS OF COOKED MENUDO STORED IN WALK-IN COOLER AT TEMP OF 88.7F TO 98 5F;ALSO FOUND COOKED SAUCE(MEAT WAS REMOVED)AT TEMP OF 47.6F TO 48F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD WAS DISCARDED AND DENATURED BY THE MANAGER. POUNDS 70,VALUE 130F.CRITICAL VIOLATION:7-38-005(A) HOOOO70714-12
    • 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. A SPLASH GUARD IS NEEDED BETWEEN EXPOSED HAND SINK AND PREP TABLE (RIGHT SIDE)IN DELI/PREPAREA; ALSO REPAIR OR REPLACE PAPER TOWEL DISPENSER NEXT EXPOSED HAND SINK. REPLACE BROKEN GRAY CONTAINERS USED TO STORE RAW MEAT IN WALK-IN COOLER.
    • 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 WIRE RACKS IN WALK-IN COOLER(MEAT DEPT/DELI)ENCRUSTED FOOD ON THEM.CLEAN INTERIOR OF UNUSED OVEN,FOOD DEBRIS.
    • 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. REPLACE BROKEN FLOOR INSIDE THE SMALL WALK-IN COOLER,NEXT TO POP AREA.SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL.REPLACE MISSING FLOOR TILES UNDER PREP TABLE IN MEAT DEPARTMENT,AND IN FRONT OF ICE FREEZER,NEXT TO PRODUCE ENTRANCE. SWEEP FLOOR TROUGHOUT THE REAR STORAGE AREA INCLUDED BEHIND THE CARDBOARD COMPRESSOR,INSIDE THE CHEESE WALK-IN COOLER AND UNDER SHELVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING CEILING TILES IN COOKING AREA(DELI DEPT),AND THROUGHOUT.REMOVE PEELING PAINT AND REPAIR BROKEN CEILING WALL IN MEAT PREPARATION.
    • 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 WIT END CAPS ABOVE OPENED PRODUCE IN SELLING AREA.ALSO PROVIDE END CAPS IN DELI DEPT AND THROUGHOUT.
    • 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. PROVIDE WORKING STOPPERS FOR THE THREE COMPARTMENT SINKS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees must wear garments that are clean and of washable character and nature. EMPLOYEES MUST STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PRODUCTS.
  18. Réinspection de la plainte

    0 infraction

  19. Plainte

    10 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. 3 compartment in butcher/meat dept,and deli area,is backing up with sewage and waste water disposal, has water debri with oil food particals not draining when water is running or when filled one compartment of 3 compartment sink water backup with food debri and oil. not able to completely drain due leak under the pipes. 2 compartment in break room comes up with food debri and it leaks from the waste line pipe. the other 2 compartment in the butcher area comes up with food debri and is leaking on to the floor.
    • 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. OVERHEAD DOORS OPEN GAP 1/2 INCH GAP, THE DOUBLE DOORS LEADING TO OUTSIDE HAS 1/4 INCH GAP BOTTOM,REAR EXIT DOOR BOTTOM AND SIDE 1/4 INCH GAP.DOORS ARE NOT RODENT OR INSECTS PROOFED.
    • 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. FOOD IN COOLER PREPACKAGE, OFFERED FOR SALE NEED TO BE PROPERLY LABLE
    • 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. ALL POTS AND PANS NEEDS TO BE INVERTED, THE POTS IN PREP DELI AREA ARE TO LARGE TO WASH. NO 3 COMPARTMEMT SINK TO FIT LARGE POT. INST NEEDS TO REPLACE POTS OR HAVE A LARGER 3 COMPARMENT SINK.
    • 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. NEEDS SPLASH GUARD BETWEEM EXPOSED HAND BOWEL AT 3 COMPARTMENT SINK, DELI AREA MEAT DEPT. REPLACE ALL STAIN AND OPEN PITTED CUTTING BOARDS IN MEAT DEIL, BUTCHER AREA. REMOVE ALL FOIL THUR OUT STORAGE AREA, IN THE DELI AREA BY R4 BURNER AREA. MIRROR ON THE WALL BROKEN BY PREP TABLE FOR BUTCHER TO CUT MEAT,NEED TO BE REMOVE OR REPAIR. ALL GARAGE CANS NEED LIDS IN BUTCHER AREA, PREP AREA, DELI 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. SHELF IN WALK IN COOLER BACK AREA NOT CLEAN NEED TO PAINT WITH NON TOXIC PAINT, STROAGE AREA USING CARDBOARD AS LINNER, INST TO REMOVE CARDBOARDS DUE TO COULD HAVE ROACH EGGS.
    • 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 FLOORS IN DELI,BUTCHER,MEAT DEPT, PRODUCE AREA, UNDER HEAVY EQUIPMENT,UNDER THE STOVES WITH GREASE BUILDUP MISSING BASEBOARD ALL ALONG THE 3 COMPARTMENT SINKS. FLOORS IN DELI VERY DIRTY DUE TO OPEN THE GREASE BOX TOO CLEAN. DUIRING INSPECTION. ALL FOOD ITEMS NEEDS TO BE 6 INCH UP AND 6 INCH AWAY FROM THE WALL.
    • 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 THE BREAK ROOM BROKEN NOT MAINTAIN.BY 2 COMPARTMENT WATER COMMING OUT THE SEWAGE PIPE.NEEDS TO BE REPAIR AND CLEAN. CLEAN IN FRONT AREA ALONG THE CORNERS BY THE POP AREA. THE WALLS AT 3COMPARTMENT IN 3 COMPARMTNET NEEDS DETAIL 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. LIGHT SHIELD ARE NEEDED IN PRODUCE AREA,MEAT, AND DELI AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. UPRIGHT CONVETION OVEN NEEDS TO BE VENTED.