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DEL RANCHO MARKET

6814-6824 W GRAND AVE, CHICAGO, IL 60707 · Grocery Store

12 inspections

  1. Canvass

    0 infraction

  2. Plainte

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST INSTALL A HANDWASH SINK BY THE 3 COMPARTMENT SINK IN THE REAR STORAGE AREA. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SOME "GRAB AND GO" FOOD ITEMS WITHOUT ALLERGENS LISTED. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SOME "GRAB AND GO" FOOD ITEMS WITHOUT PROPER LABELS. MUST PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE CUTTING BOARDS IN THE DISH WASHING AREA AND IN THE DELI STAINED AND WITH DEEP BLACK GROOVES. MUST REPLACE OR RESURFACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE ALL SHELVING TO BE DESIGNED SO THAT IT IS EASILY ACCESSIBLE TO THE FLOOR TO ENSURE ADEQUATE FACILITY CLEANING BY RAISING SHELVING 6" OFF FLOOR OR PROVIDING REMOVABLE KICK PLATES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES AND PALLETS BEING USED AS SHELVING THROUGHOUT FACILITY. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MUST PROVIDE A WRITTEN, DETAILED, STEP BY STEP, CLEANING PROCEDURE FOR ALL FOOD-CONTACT UTENSILS AND EQUIPMENT THAT IS C.I.P. (CLEAN IN PLACE) (EX THE CARNITAS BOWLS, THE LARGE DOUGH MIXING BASINS). MUST SUBMIT PROCEDURE TO CDPH AT [email protected] FOR APPROVAL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CARDBOARD BEING USED AS FLOOR MATS THROUGH DELI, BAKERY, AND REAR STORAGE AREAS. MUST REMOVE AND PROVIDE FLOOR MATS THAT ARE A NON-ABSORBENT, NON-POROUS, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE WORKING EXHAUST VENTILATION FOR ALL TOILET ROOMS.
  3. Plainte

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • MANAGEMENT AND FOOD EMPLOYEE KNOWLEDGE,AND CONDITIONAL EMPLOYEES MUST HAVE A SYSTEM IN PLACE TO RESPOND TO REPORT CERTAIN SYMPTOMS OR DIAGNOSED DISEASES. VIOLATION PF 7-38-012(a) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UO POLICY ON SITE. VIOLATION PF 7-38-005 NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOODHANDLER REQUIREMENTS NOT MET
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALERGEN TRAINING REQUIREMENTS NOT MET.NO CITATION ISSUED
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in deli cooler, must properly date food items in deli cooler.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Prep tables lower shelving in meat department, and produce department had rust, shall be repaired/replaced. Cutting boards that had deep cuts, in meat department, produce department, shall be replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Bakery walk in cooler shelving/racks had excess food debris accumulation, need detailed cleaning(crevices). Walk in cooler exhaust vents in meat department, produce department not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in produce department under prep tables not clean, need detailed cleaning(corners), floors in kitchen areas under cooking equipment, prep table areas not clean, need detailed cleaninga9cornersa0.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls in meat department that had meat splattering not clean, need detailed cleaning, walls in bakery prep area had peeling paint, exposed plaster, shall be repaired/sealed.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Storage shelving in rear kitchen prep area that had exposed raw wood, shall be repaired/replaced. Caulk around 3 compartment sink in meat department, and bakery department in state of disrepair, shall be repaired/replaced. Caulk around exposed hand sink in meat department in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks had excess food debris, need detailed cleaning(crevices), meat department cooler door tracks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in freezer under shelving/racks not clean, need detailed cleaning(corners). Floors in rear storage area, receiving area not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Wall in produce prep area not clean, had food splattering, not clean need detailed cleaning.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  6. Canvass Re-Inspection

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO LABELS ON PACKAGED FOODS INSIDE PRODUCE COOLER, INSTRUCTED TO LABEL WITH SOURCE OF WERE PRODUCT COMES FROM,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS PITTED WITH DEEP CUTS IN KITCHEN AREA AND MEAT COUNT AREA, MUST REPAIR/REPLACE AND MAINTAIN, EXPOSED HAND SINK IN BAKERY AREA, HAS BLACK MOLDY CAULKING, INSTRUCTED TO REPLACE, DISPLAY CASE IN BAKERY AREA IN POOR REPAIR, NOT PROPERLY SEALED, INSTRUCTED TO REMOVE TAPE AND REPAIR, ONE SLIDING DOOR MISSING TO HOT HOLDING UNIT, INSTRUCTED TO REPLACE,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD-UP ON FAN GUARDS IN WALK-IN COOLERS, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AND STORAGE AREAS ESPECIALLY UNDERNEATH 3 COMPARTMENT SINK AND FLOORS INSIDE ALL WALK-IN COOLER WITH EXCESSIVE FOOD DEBRIS, OBSERVED STOCK STORED ON FLOOR, INSTRUCTED TO ELEVATE 6 INCHES OFF OF FLOOR,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL BEHIND 3 COMPARTMENT SINK REAR MEAT PREP AREA, FOOD DEBRIS, INSTRUCTED TO CLEAN, WALL DRY STORAGE AREA IN POOR REPAIR, CHIPPING PAINT, INSTRUCTED TO REPAIR, AND BETTER MAINTAIN, ATTACHED LIGHT SHIELDS THROUGHOUT PREMISES NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEES PERSONAL ITEMS NOT STORED IN ONE DESIGNATED AREA, INSTRUCTED TO DO SO,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HAND SINK BEHIND MEAT DISPLAY CASE SLOW DRAINING, INSTRUCTED TO REPAIR, KNOB IN POOR REPAIR TO THREE COMPARTMENT SINK BEHIND MEAT COUNTER AREA, AND SAME SINK DRAIN STOPPER LOOSE, INSTRUCTED TO REPAIR, ANN BETTER MAINTAIN,
  7. Canvass

    8 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMPARTMENT SINK NOT PROPERLY MAINTAINED/DESIGNED. FOUND FAUCET FOR 3 COMPARTMENT SINK IN PRODUCE PREP AREA DOES NOT REACH ALL 3 SINKS. INSTRUCTED TO REPLACE. SERIOUS VIOLATION ISSUED 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO LABELS ON PACKAGED FOODS INSIDE PRODUCE COOLER, INSTRUCTED TO LABEL WITH SOURCE OF WERE PRODUCT COMES FROM,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS PITTED WITH DEEP CUTS IN KITCHEN AREA AND MEAT COUNT AREA, MUST REPAIR/REPLACE AND MAINTAIN, EXPOSED HAND SINK IN BAKERY AREA, HAS BLACK MOLDY CAULKING, INSTRUCTED TO REPLACE, DISPLAY CASE IN BAKERY AREA IN POOR REPAIR, NOT PROPERLY SEALED, INSTRUCTED TO REMOVE TAPE AND REPAIR, ONE SLIDING DOOR MISSING TO HOT HOLDING UNIT, INSTRUCTED TO REPLACE,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD-UP ON FAN GUARDS IN WALK-IN COOLERS, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AND STORAGE AREAS ESPECIALLY UNDERNEATH 3 COMPARTMENT SINK AND FLOORS INSIDE ALL WALK-IN COOLER WITH EXCESSIVE FOOD DEBRIS, OBSERVED STOCK STORED ON FLOOR, INSTRUCTED TO ELEVATE 6 INCHES OFF OF FLOOR,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL BEHIND 3 COMPARTMENT SINK REAR MEAT PREP AREA, FOOD DEBRIS, INSTRUCTED TO CLEAN, WALL DRY STORAGE AREA IN POOR REPAIR, CHIPPING PAINT, INSTRUCTED TO REPAIR, AND BETTER MAINTAIN, ATTACHED LIGHT SHIELDS THROUGHOUT PREMISES NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEES PERSONAL ITEMS NOT STORED IN ONE DESIGNATED AREA, INSTRUCTED TO DO SO,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HAND SINK BEHIND MEAT DISPLAY CASE SLOW DRAINING, INSTRUCTED TO REPAIR, KNOB IN POOR REPAIR TO THREE COMPARTMENT SINK BEHIND MEAT COUNTER AREA, AND SAME SINK DRAIN STOPPER LOOSE, INSTRUCTED TO REPAIR, ANN BETTER MAINTAIN,
  8. Canvass Re-Inspection

    0 infraction

  9. Canvass

    7 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMPARTMENT SINK NOT PROPERLY MAINTAINED/DESIGNED. FOUND FAUCET FOR 3 COMPARTMENT SINK IN PRODUCE PREP AREA DOES NOT REACH ALL 3 SINKS. INSTRUCTED TO REPLACE. SERIOUS VIOLATION ISSUED 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND REPAINT STORAGE SHELVES FOR POTS AND PANS WITH RUST BUILD-UP IN REAR PREP/COOKING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL EXPOSED HAND SINK, 3 COMPARTMENT SINKS, MOP SINK, INTERIOR SURFACES OF MICROWAVE OVENS WITH EXCESSIVE DRIED FOOD ACCUMULATION, PREP AND STORAGE SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AND STORAGE AREAS ESPECIALLY UNDERNEATH 3 COMPARTMENT SINK AND FLOORS INSIDE ALL WALK-IN COOLER WITH EXCESSIVE FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL BEHIND AND UNDER 3 COMPARTMENT SINK WITH EXCESSIVE BLACK AND PINK MOLD LIKE BUILDUP IN REAR MEAT PREP AREA.------MUST SEAL OPENING/GAP ON CORNER BETWEEN EXPOSED HAND SINK AND 3 COMPARTMENT SINK AT SAME AREA.-----------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER INSIDE MEAT WALK-IN AND PREP COOLER WITH EXCESSIVE DUST ACCUMULATION.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT FIXTURES MUST BE SHIELDED INSIDE BAKERY DISPLAY CASE AND INSIDE HOT HOLDING UNIT OR PROVIDE SHATTERPROOF LIGHT BULB.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE HOT HOLDING UNIT IN DELI SECTION.
  10. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE HOT HOLDING UNIT AT DELI AREA WITH AN AIR TEMPERATURE OF 114.5F. THE HOT HOLDING UNIT IS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS COOKED CHICKEN,COOKED RICE,COOKED BEANS ETC. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE ABOVE 140F AT ALL TIMES. AT APPROXIMATELY 11:00 A.M. ANOTHER TEMPERATURE WAS TAKEN AND MEASURED 127.9F REMAINS TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED COOKED FISH AT 100.1F, GRILLED CHICKEN 117.8F,COOKED RICE AT 117.9F, COOKED BEANS AT 116.6F. MANAGEMENT VOLUNTARILY DISCARDED APPROX:70#'S OF FOOD WORTH APPROX. $200.00 AS STATED PER MANAGER AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS WORNED-OUT WITH DEEP CUTS IN KITCHEN AREA.MUST REPAIR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS BEHIND THE BAILER REAR STORAGE AREA IS DIRTY. INSTRUCTED TO CLEAN THE FLOORS IN DETAIL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS ALONG THE REAR KITCHEN AREA NOT SHIELDED-MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED MISSING FILTER ON HOOD ABOVE OVEN BAKERY AREA -MUST PROVIDE AND MAINTAIN. OBSERVED UTILITY MOP SINK SLOW DRAINING.MUST REPAIR AND HAVE ACCESSIBLE AT ALL TIMES FOR DISPOSING LIQUID WASTE WATER. OBSERVED WATER LEAK AT MIDDLE DRAIN PIPE BENEATH THE KITCHEN 3 COMPARTMENT SINK-MUST REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETERS INSIDE THE WALK-IN-COOLERS THROUGHOUT THE PREMISES.MUST PROVIDE AND MAINTAIN.
  11. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE VENTILATION TO COOKING OVEN IN BAKERY AREA, OR PROVIDE OVENS 7.5 OR LESS,
  12. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST HAVE ALL HOT AND COLD HOLDING UNITS UP AND OPERATING, READING AT PROPER TEMP,
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE A BARRIER AT FRONT BAKERY AREA, TO PREVENT CUSTOMER ENTRY,
    • 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 ON SITE WITH UP TO DATE PEST CONTROL REPORTS, AND ALL NECESSARY DOCUMENTS THATS NEEDED INSIDE LOG BOOK, BUSINESS LICENSE, CHEMICALS USED, MAP, ETC., AND FRONT DOOR NOT RODENT PROOF, APPROX., 1/4 GAP OPENING AT BOTTOM OF DOOR, INSTRUCTED TO REPAIR,
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MUST PROVIDE THREE COMPARTMENT SINKS AT ALL PREP AREAS,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SPLASH GUARDS AT ALL SINKS IN PREP AREAS,