COCO RESTAURANT

2723 W DIVISION ST, CHICAGO, IL 60622 · Restaurant

13 inspections

1. Canvass26 mars 2014

   0 infraction

2. Réinspection de la plainte18 févr. 2014

   3 infractions

   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • REPAIR LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINK.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • STORE ICE SCOOP HANDLE UP OR IN SEPARATE CONTAINER IN BAR AREA.
3. Plainte4 févr. 2014

   11 infractions

   • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
     • NO HOT WATER AT EXPOSED SINK IN REAR PREP AREA AND WASHBOWLS IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE HOT WATER AT HAND SINKS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OBSERVED LIVE ROACH ACTIVITY IN BASEMENT. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
   • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
     • 3-COMPARTMENT SINK NOT MAINTAINED, FAUCET/SPRAYER MISSING ON FIRST COMPARTMENT. INSTRUCTED MANAGER TO REPLACE MISSING FAUCET TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • REACH-IN COOLER DOORS NOT MAINTAINED. INSTRUCTED TO REPLACE WORN GASKETS. ICE BINS BEHIND BAR NOT PROVIDED WITH COVERS. INSTRUCTED TO PROVIDE COVERS FOR ICE BINS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • SODA GUN HOLDERS, CAN OPENERS, INTERIOR COOLER SHELVES AND STORAGE SHELVES NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND REMOVE GREASE BEHIND COOKING EQUIPMENT.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOOR ALONG WALL BASE AND BEHIND EQUIPMENT NOT CLEANED. INSTRUCTED TO CLEAN DAILY AND REMOVE GREASE BEHIND COOKING EQUIPMENT. CLEAN FLOORS IN BASEMENT UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS(NUMEROUS DEAD ROACHES).
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • CEILING IN BASEMENT ABOVE UTILITY SINK AND WALL IN HALLWAY ABOVE EMPLOYEES TOILET ROOM NOT MAINTAINED. INSTRUCTED TO REPAIR DAMAGED AND RESEAL SURFACE. EXPOSED BRICK WALL IN DRY GOODS STORAGE ROOM NOT SEALED. INSTRUCTED TO APPLY NON-TOXIC SEALANT TO SURFACE.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • LIGHT BULBS IN PREP AREA NOT SHIELDED. INSTRUCTED TO INSTALL SHIELDS AND END CAPS ON ALL BULBS.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • DRAIN LINE UNDER BAR AND REAR THREE COMPARTMENT SINK LEAKING. INSTRUCTED TO REPAIR TO PREVENT LEAK. SINK STOPPERS NOT PROVIDED AT THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE SINK STOPPERS.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN BASEMENT TO PREVENT PEST HARBORAGE.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • STORE ICE SCOOP HANDLE UP OR IN SEPARATE CONTAINER IN BAR AREA.
4. Short Form Complaint19 nov. 2013

   6 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • Reach-in cooler doors not maintained. Instructed to replace worn gaskets. Ice bins behind bar not provided with covers. Instructed to provide covers for ice bins.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • Soda gun holders, can openers, interior cooler shelves and storage shelves not cleaned. Instructed to detail clean and sanitize daily.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove grease behind cooking equipment.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • Ceiling in basement above utility sink and wall in hallway above employees toilet room not maintained. Instructed to repair damaged and reseal surface. Exposed brick wall in dry goods storage room not sleaned. Instructed to apply non-toxic sealant to surface.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • Light bulbs in prep area not shelded. Instructed to install sheilds and end caps on all bulbs.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • Drainline under bar and rear prep three compartment sink leaking. Instructed to repair to prevent leak. Sink stoppers not provided at three compartment sink. Instructed to provide sink stoppers.
5. Plainte7 nov. 2013

   7 infractions

   • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
     • Dish washing facilities not maintained or operated. Low temperature dishmachine sanitizing at 0 ppm of chlorine. Instructed that low temperature dishmachine must properly sanitize at 100 ppm Chlorine. Serious citation issued 7-38-030. "Held for Inspection" tag placed on dishmachine.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • Reach-in cooler doors not maintained. Instructed to replace worn gaskets. Ice bins behind bar not provided with covers. Instructed to provide covers for ice bins.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • Soda gun holders, can openers, interior cooler shelves and storage shelves not cleaned. Instructed to detail clean and sanitize daily.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove grease behind cooking equipment.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • Ceiling in basement above utility sink and wall in hallway above employees toilet room not maintained. Instructed to repair damaged and reseal surface. Exposed brick wall in dry goods storage room not sleaned. Instructed to apply non-toxic sealant to surface.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • Light bulbs in prep area not shelded. Instructed to install sheilds and end caps on all bulbs.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • Drainline under bar and rear prep three compartment sink leaking. Instructed to repair to prevent leak. Sink stoppers not provided at three compartment sink. Instructed to provide sink stoppers.
6. Réinspection de la plainte11 janv. 2013

   0 infraction

7. Réinspection de la plainte26 déc. 2012

   1 infraction

   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • VIOLATIONS CORRECTED. work order will be competed 1-2-13
8. Plainte17 déc. 2012

   6 infractions

   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATIONS OBSERVED ON MARCH 6, 2012 WERE NOT CORRECTED AS INSTRUCTED. MUST CORRECT.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST REPLACE/REPAIR BROKEN GASKETS AT THE 2 DOOR COOLER IN KITCHEN,REPLACE/REPAIR DOOR OF CHEST FREEZER,SEAL ALL RAW WOODEN SURFACES OF DRY STORAGE AREAS IN BASEMENT WITH A NON-TOXIC FINISH. CAN OPENER BLADE AND SLEEVE AT PREP TABLE IN KITCHEN NOT CLEAN AND MAINTAINED; CLEAN SAME. (MARCH 17, 2013).
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DETAIL CLEAN INTERIORS OF COOLERS/FREEZERS THROUGHOUT THE PREMISES,BAR GUNS,HOUSINGS AT BAR AREA,COUNTERS/SHELVINGS BEHIND BAR AREA,DRY STORAGE SHELVINGS,BOTTOM COMPARTMENT OF DEEP FRYERS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS ETC.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MUST CLEAN WALLS AROUND AND BEHIND EQUIPMENT IN KITCHEN WHERE NEEDED. AREAS WHERE PAINT IS CHIPPED OR PLASTER OBSERVED NEED TO BE CORRECTED TO BE SMOOTH AND EASILY CLEANABLE. (KITCHEN NEAR EXPOSED HANDSINK AND PRIVATE STORAGE ROOM).
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • CLEAN INTERIORS OF LIGHT SHIELDS IN KITCHEN AND MAINTAIN. ONE CRACKED SHIELD ABOVE STEAMTABLE NEEDS REPLAING.
9. Short Form Complaint23 mai 2012

   3 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST REPLACE/REPAIR BROKEN GASKETS AT THE 2 DOOR COOLER IN KITCHEN,REPLACE/REPAIR DOOR OF CHEST FREEZER,SEAL ALL RAW WOODEN SURFACES OF DRY STORAGE AREAS IN BASEMENT WITH A NON-TOXIC FINISH.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DETAIL CLEAN INTERIORS OF COOLERS/FREEZERS THROUGHOUT THE PREMISES,BAR GUNS,HOUSINGS AT BAR AREA,COUNTERS/SHELVINGS BEHIND BAR AREA,DRY STORAGE SHELVINGS,BOTTOM COMPARTMENT OF DEEP FRYERS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS ETC.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING.
10. Canvass Re-Inspection19 mars 2012

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE/REPAIR BROKEN GASKETS AT THE 2 DOOR COOLER IN KITCHEN,REPLACE/REPAIR DOOR OF CHEST FREEZER,SEAL ALL RAW WOODEN SURFACES OF DRY STORAGE AREAS IN BASEMENT WITH A NON-TOXIC FINISH.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIORS OF COOLERS/FREEZERS THROUGHOUT THE PREMISES,BAR GUNS,HOUSINGS AT BAR AREA,COUNTERS/SHELVINGS BEHIND BAR AREA,DRY STORAGE SHELVINGS,BOTTOM COMPARTMENT OF DEEP FRYERS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING.
11. Canvass6 mars 2012

    10 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 POOR HYGIENIC PRACTICES I.E. FOOD HANDLERS PERFORMING MULTIPLE TASKS PREPARING FOODS,RINSING UTENSILS,CLEANING,CHANGING SOILED GLOVES AND NOT WASHING HANDS PER CITY CODE.MUST WASH HANDS FREQUENTLY AND AFTER EACH POSSIBLE SOURCE OF CONTAMIANTION.CRITICAL VIOLATION 7-38-010 (A).
    • 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. INADEQUATE PEST CONTROL-I.E.FOUND APPROXIMATELY 35 RODENT(MICE)DROPPINGS IN VARIOUS AREAS OF FOOD ESTABLISHMENT BASEMENT HOT WATER TANK LOCATION,BAR AREAS ALSO FOUND NO PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTS SUCH AS MSDS DOCUMENTS,LICENSURE FOR PEST CO.,MAP LOCATION FOR SERVICES.DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,REMOVE UNNECESSARY ARTICLES,SEAL OPENINGS AT BAR AREA,PEST CONTROL SERVICE NOW RECCOMENDED,PROVIDE A COMPLETE PEST CONTROL LOG BOOK AS REQUIRED.SERIOUS VIOLATION 7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.FOUND THE 3 COMPARTMENT SINK IN THE KITCHEN NOT MAINTAINED I.E.NOTICEABLE GREASE OOZING OUT FROM THE GREASE TRAP BOX,WATER LEAKING AT PIPE BENEATH SAID SINK,SINK STOPPERS NOT WORKING PROPERLY.MUST REPAIR AS REQUIRED.SERIOUS VIOLATION 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 REPLACE/REPAIR BROKEN GASKETS AT THE 2 DOOR COOLER IN KITCHEN,REPLACE/REPAIR DOOR OF CHEST FREEZER,SEAL ALL RAW WOODEN SURFACES OF DRY STORAGE AREAS IN BASEMENT WITH A NON-TOXIC FINISH.
    • 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 INTERIORS OF COOLERS/FREEZERS THROUGHOUT THE PREMISES,BAR GUNS,HOUSINGS AT BAR AREA,COUNTERS/SHELVINGS BEHIND BAR AREA,DRY STORAGE SHELVINGS,BOTTOM COMPARTMENT OF DEEP FRYERS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS ETC.
    • 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 ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING.
    • 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 HOOD/FILTERS,WALLS ALONG THE COOKING EQUIPMENTS,REMOVE PEELING PAINT FROM WALL WHERE PAPER GOODS ARE STORED IN BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. DETAIL CLEAN LIGHT SHIELDS IN THE KITCHEN AREAS,SECURE LIGHT SHIELDS.
    • 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 WATER LEAKING AT PIPE BENEATH THE FAR RIGHT COMPARTMENT OF THE 3 COMPARTMENT SINK BAR AREA,VENTILATION COVERS IN TOILET ROOMS NEED CLEANING.
    • 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.DETAIL CLEAN,ORGANIZE ALL STORAGE AREAS,REMOVE UNNECESSARY ARTICLES THROUGHOUT THE PREMISES,REMAINING ARTICLES MUST BE STORED 6" OFF FLOOR/WALL.
12. Canvass Re-Inspection24 juin 2011

    0 infraction

13. Canvass16 juin 2011

    7 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 RODENT ACTIVITY IN BASEMENT STORAGE AREA, APPROX. 30 DROPPINGS NOTED, INSTRUCTED TO CLEAN AND CLOSE ALL OUTER OPENING SERIOUS CITATION ISSUED: 7-38-020
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT NOT AVAILABLE AND INSPECTION SUMMARY REPORT NOT POSTED AND VISIBLE TO ALL CUSTOMERS SERIOUS CITATION ISSUED: 7-42-010 B
    • 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. MUST CLEAN INTERIOR OF ALL COOLERS, AND MICRO WAVE, AND CLEAN ALL SHELVING IN STORAGE AREAS
    • 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 FIRST AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE STORAGE SPACE FOR EMPLOYEES BELONGING TO BE STORED NICE AND NEATLY, IN ONE DESIGNATED AREA
    • 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 THERMOMETERS IN ALL COOLERS AND FREEZERS
    • 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. MUST CLEAN AND BETTER ORGANIZE ALL STORAGE AREAS, FIRST FLOOR AND BASEMENT AREAS, REMOVE ALL CLUTTER AND BETTER MAINTAIN