GADABOUT

5212-5214 N CLARK ST, CHICAGO, IL 60640 · Restaurant

15 inspections

1. Canvass30 nov. 2022

   0 infraction

2. Non-Inspection4 nov. 2022

   0 infraction

3. Canvass2 août 2021

   4 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
   • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
     • OBSERVED HOT RUNNING WATER THROUGHOUT THE ESTABLISHMENT AT IMPROPER TEMPERATURE. FOUND IMPROPER HOT WATER TEMPERATURE AT HANDWASHING SINK BAR AREA 87.8F, HOT WATER TEMPERATURE AT HANDWASHING SINK IN PREP REAR AT 78.3 TO 90F, HOT WATER TEMPERATURE AT 1-COMPARTMENT SINK FOUND AT 78.2F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 87.3 TO 91.6F, HOT WATER TEMPERATURE AT HAND SINK IN WOMEN'S BATHROOM FOUND AT 78.5 TO 87F AND HOT WATER TEMPERATURE AT HAND SINK IN MEN'S BATHROOM FOUND AT 85.3F. INSTRUCTED MANAGER HOT WATER TEMPERATURE AT HANDWASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER(NO MORE THAN 120F) THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F PROPERLY TO WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. THE PLUMBER ARRIVED ON-SITE (AT 1:15 PM)AND, BY 2:20 PM, RESOLVED THE ISSUE WITH HOT WATER. TESTED HOT WATER AGAIN, AND ALL SINKS WERE REACHING PROPER TEMPERATURE. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
   • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
     • GREASE ON TOP WASTE OIL CONTAINER AT OUTSIDE AREA.CLEAN AND MAINTAIN
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • REPAIRED CEILING WALL AT BASEMENT PREP AREA NOT EASILY CLEANABLE, PAINT. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL. GRIMES ON FLOOR DRAIN UNDER THE THREE-COMPARTMENT SIN, MUST CLEAN AND MAINTAIN
4. Canvass Re-Inspection18 déc. 2020

   0 infraction

5. Canvass11 déc. 2020

   1 infraction

   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • FOUND PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT DATED 10-03-19 INSPECTION #2315349. VIOLATION # 51. MUST INSTALL A BACK FLOW PREVENTION DEVICE AT COFFEE BREWER AT THE SERVER STATION. PRIORITY FOUNDATION. CITATION ISSUED.7-42-090. MUST BE INSTALLED WHERE IT CAN BE SERVICED AND LOCATED.
6. Non-Inspection27 nov. 2020

   12 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • MUST PROVIDE A WRITTEN CLEANING PROCEDURE AND REQUIRED EQUIPMENT WITH DISINFECTANT EFFECTIVE AGAINST THE NOROVIRUS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • NOTED ON MENU SOME FOODS NOT DISCLOSED AND REMINDED FOR THE CONSUMER ADVISORY SUCH AS RIBEYE STEAK AND OYSTERS. MUST DISCLOSE AND REMIND ALL SUCH ITEMS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • REAR EXIT DOUBLE DOOR FROM THE DISH ROOM WITH AN OPEN 1/4 INCH GAP BETWEEN DOORS ON THE BOTTOM THRESHOLD. MUST SEAL DOOR TO BE TIGHT FITTING.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • MUST INSTALL A SMOOTH CLEANABLE CEILING ABOVE THE BASEMENT BOX FREEZERS TO COVER THE WASTE WATER PIPING OR MOVE BOX FREEZERS TO BE PROTECTED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST REMOVE PEELING PLASTIC COVERING ON THE METAL EXTERIOR OF THE DISH MACHINE.
   • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
     • MUST PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR THE HIGH TEMPERATURE DISH WASHING MACHINE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • INTERIOR OF THE OVEN DIRTY WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • MUST INSTALL A BACK FLOW PREVENTION DEVICE TO BE LOCATED AND SERVICED ON THE WASHER FOR LAUNDERING LINENS AND COFFEE BREWER AT THE SERVER STATION.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FLOOR DRAIN UNDER THE DISH MACHINE WITH OPEN GAPS/SEAMS AND MISSING DAMAGED SEALING. MUST SEAL/CAULK GAP BETWEEN DRAIN COVER AND FLOOR TO BE SMOOTH AND CLEANABLE.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS ABOVE THE DISH MACHINE AND CLEAN DISH STORAGE AREAS.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • : NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
7. Canvass3 oct. 2019

   16 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • MUST PROVIDE A WRITTEN CLEANING PROCEDURE AND REQUIRED EQUIPMENT WITH DISINFECTANT EFFECTIVE AGAINST THE NOROVIRUS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • NOTED ON MENU SOME FOODS NOT DISCLOSED AND REMINDED FOR THE CONSUMER ADVISORY SUCH AS RIBEYE STEAK AND OYSTERS. MUST DISCLOSE AND REMIND ALL SUCH ITEMS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • REAR EXIT DOUBLE DOOR FROM THE DISH ROOM WITH AN OPEN 1/4 INCH GAP BETWEEN DOORS ON THE BOTTOM THRESHOLD. MUST SEAL DOOR TO BE TIGHT FITTING.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • MUST INSTALL A SMOOTH CLEANABLE CEILING ABOVE THE BASEMENT BOX FREEZERS TO COVER THE WASTE WATER PIPING OR MOVE BOX FREEZERS TO BE PROTECTED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST REMOVE PEELING PLASTIC COVERING ON THE METAL EXTERIOR OF THE DISH MACHINE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED POROUS STONE PESTLE AND MORTAR. MUST NOT USE.
   • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
     • MUST PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR THE HIGH TEMPERATURE DISH WASHING MACHINE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • INTERIOR OF THE OVEN DIRTY WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • MUST INSTALL A ONE COMPARTMENT PREP SINK WITH HOT AND COLD RUNNING WATER FOR THE FRONT SERVER STATION COFFEE/BEVERAGE PREP AREA.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • MUST INSTALL A BACK FLOW PREVENTION DEVICE TO BE LOCATED AND SERVICED ON THE WASHER FOR LAUNDERING LINENS AND COFFEE BREWER AT THE SERVER STATION.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FLOOR DRAIN UNDER THE DISH MACHINE WITH OPEN GAPS/SEAMS AND MISSING DAMAGED SEALING. MUST SEAL/CAULK GAP BETWEEN DRAIN COVER AND FLOOR TO BE SMOOTH AND CLEANABLE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FLOORS ALONG BASEBOARDS BEHIND THE COOKS LINE EQUIPMENT WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----NOTED BRICK WALLS IN THE WASHROOM AND THROUGHOUT THE BASEMENT DRY FOOD, FREEZER AND LIQUOR STORAGE AREAS MUST BE SEALED TO BE SMOOTH AND CLEANABLE. NO HOLES OR OPEN CREVICES.----FLOOR UNDER THE DISH MACHINE WITH DIRT AND DEBRIS MUST CLEAN AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • ELECTRIC DEEP FRYER MUST BE INSTALLED UNDER FACILITY VENTILATION SYSTEM.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS ABOVE THE DISH MACHINE AND CLEAN DISH STORAGE AREAS.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
8. Canvass25 oct. 2018

   0 infraction

9. Canvass Re-Inspection25 janv. 2018

   1 infraction

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • NOTED TORN RUBBER GASKET AT THE SERVICE COOLER DOOR AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN....NOTED HOLDING EQUIPMENT AT THE KITCHEN PREP AREA WITH NO PROPER LIDS (USING SERVING TRAYS). INSTRUCTED TO PROVIDE PROPER LIDS FOR THE EQUIPMENT
10. Canvass17 janv. 2018

    7 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEES WHILE WEARING GLOVES TOOK DISHES TO THE DISH WASHING AREA FROM THE KITCHEN AND RETURNED TO CONTINUE PREPPING WITHOUT CHANGING GLOVES OR WASHING HANDS. NOTED ANOTHER EMPLOYEE WHILE PREPPING FOOD ANSWERED THE PHONE AND WENT BACK TO PREPPING FOOD WITHOUT CHANGING GLOVES OR WASHING HANDS AND WHEN THEY FINALLY CHANGED THE GLOVES STILL DID NOT WASH HANDS BEFORE WEARING THE NEW GLOVES. INSTRUCTED TO ALWAYS WASH HANDS AND CHANGE GLOVES AT ALL TIMES WHEN PREPARING READY TO EAT FOODS. CRITICAL VIOLATION #7-38-010
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED A BLACK AND SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT OF ICE MACHINE DRIPPING ONTO THE ICE. INSTRUCTED NOT TO UNTIL UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZE. SERIOUS 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
      • NOTED OVER 60 MICE DROPPINGS AT THE FOLLOWING AREAS:- ON FLOOR ALONG WALL BASE BEHIND EQUIPMENT AT THE KITCHEN PREP AREA, UNDERNEATH SHELVING AT THE DISH WASHING AREA AND ALONG THE WALL OF BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED TORN RUBBER GASKET AT THE SERVICE COOLER DOOR AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN....NOTED HOLDING EQUIPMENT AT THE KITCHEN PREP AREA WITH NO PROPER LIDS (USING SERVING TRAYS). INSTRUCTED TO PROVIDE PROPER LIDS FOR THE EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY WHERE MICE DROPPINGS WERE FOUND.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING PIPE AT THE BOTTOM OF THE SPRAYER SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AT THE FAR END OF BASEMENT FOOD/DRY STORAGE AREA AND INSIDE SMALL ROOM BY CLOSET WHERE EMPLOYEE BELONGS ARE STORED. INSTRUCTED TO DETAIL, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
11. Canvass Re-Inspection6 juill. 2017

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT STORE ICE BUCKET AND ICE MACHINES SCOOP DIRECTLY ABOVE THE DISH ROOM EXPOSED HAND SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE MILK CRATES AS SHELVING THROUGHOUT FACILITY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD ENCRUSTED TABLE TOP CAN OPENER AND WALL MOUNTED FRY SLICER. MUST CLEAN AFTER EACH USE. INTERIOR OF THE KITCHEN LOWER FREEZER DIRTY. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE DIRT AND FOOD DEBRIS UNDER THE KITCHEN ONE COMPARTMENT PREP SINK AND HAND SINK MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL CAULKING AT THE CHEESE BAR EXPOSED HAND SINK AND MISSING WALL CAULKING AT THE DISH MACHINE. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON THE BAR THREE COMPARTMENT SINK NOZZLE. MUST REPAIR AND MAINTAIN.
12. Canvass27 juin 2017

    8 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • HIGH TEMPERATURE DISH MACHINES FINAL RINSE GAUGE NOT OPERATIONAL. GAUGE BROKEN AND READING ZERO DEGREES FAHRENHEIT. UNABLE TO DETERMINE FINAL RINSE TEMPERATURE. TESTED TEMPERATURE WITH CDPH HIGH TEMPERATURE TEST STRIPS AND FOUND TO BE ABOVE 180F. INSTRUCTED TO REPAIR/REPLACE FINAL RINSE GAUGE TO CHECK FINAL RINSE TEMPERATURE. SERIOUS VIOLATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED 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
      • MUST INVERT ALL CLEAN STORED POTS, PANS AND MIXING BOWLS IN THE DISH ROOM. MUST NOT STORE ICE BUCKET AND ICE MACHINES SCOOP DIRECTLY ABOVE THE DISH ROOM EXPOSED HAND SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE MILK CRATES AS SHELVING THROUGHOUT FACILITY. MUST NOT USE CARDBOARD OR PAPER OR CLOTH TOWELS AS LINER FOR SHELVING IN THE BASEMENT LIQUOR STORAGE OR IN CHEESE COOLERS. MUST NOT USE DUCT TAPE ON FOOD PREP EQUIPMENT/ELECTRICAL WIRING. MUST BE SMOOTH AND CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD ENCRUSTED TABLE TOP CAN OPENER AND WALL MOUNTED FRY SLICER. MUST CLEAN AFTER EACH USE. EXTERIOR OF THE COOK LINE EQUIPMENT WITH GREASE AND FOOD DEBRIS. INTERIOR OF THE KITCHEN LOWER FREEZER DIRTY. MUST CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE DIRT AND FOOD DEBRIS UNDER THE KITCHEN ONE COMPARTMENT PREP SINK AND HAND SINK, UNDER AND BEHIND COOKS LINE EQUIPMENT. FLOOR DRAIN UNDER THE DISH MACHINE. MUST CLEAN AND MAINTAIN ALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL CAULKING AT THE CHEESE BAR EXPOSED HAND SINK AND MOLDY WALL CAULKING AT THE DISH MACHINE. MUST REPLACE. EXCESSIVE DUST IN THE CEILING VENTILATION OF ALL THE WASHROOMS. MUST CLEAN AND MAINTAIN. MISSING CEILING TILES IN THE DISH ROOM. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON THE BAR THREE COMPARTMENT SINK NOZZLE. MUST REPAIR AND MAINTAIN.
13. Canvass9 mars 2016

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE IN THE SANDWICH PREP COOLER. SUCH AS SALMON AT 46.5F, 1LB; TUNA SALAD AT 47,4F,2 LBS.; AND WHITE BEAN SAUCE AT 45.1F.25LBS PREP COOLER TEMPERATURE AT 40F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS INSIDE THE PREP COOLER MUST MAINTAIN A TEMPERATURE OF 40F OR LESS. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED/DENATURED THE SAID PRODUCTS WORTH $28.00,TOTAL 3.25 LBS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS TUNA SALAD, SANDWICH, SALMON SANDWICH TURKEY SAND ETC. SERIOUS VIOLATION 7-38-012. RACHAEL MORKUNAS ARRIVED ON SITE AT 9:15 AM DURING INSPECTION.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL DRY FOOD CONTAINERS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE EAST SIDE OF THE BASEMENT. UNNECESSARY ITEMS,ARTICLES,BOXES OF OLD EQUIPMENT FROM THE OLD OWNER, PIECES OF WOODS, ETC. INSTRUCTED TO ORGANIZE OR DISCARD THE UNNECESSARY ITEMS/ARTICLES TO PREVENT RODENT/INSECTS HARBORAGE AND TO HAVE ACCESS IN CLEANING THE FLOOR.
14. License8 oct. 2015

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST INSTALL THE REMAINING CEILING TILES IN THE DISHROOM TO PROVIDE A FLAT, SMOOTH, EASILY CLEANABLE SURFACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS FOR THE LIGHT FIXTURES ABOVE THE DEEP FREEZERS AND THE LIGHTBULB OUTSIDE OF THE WALK-IN COOLER IN THE BASEMENT.
15. License6 oct. 2015

    0 infraction