G.N.P.H. #EIGHT, INC.
3001 N CENTRAL AVE, CHICAGO, IL 60634 · Restaurant
29 inspections
- Canvass
0 infraction
- Canvass
1 infraction
- 23. PROPER DATE MARKING AND DISPOSITION
- OBSERVED READY TO EAT FOOD HELD PAST 7 DAY EXPIRATION DATE IN WALK COOLER. COOKED CHILI HAD A PREP DATE 3/20, SLICED DELI MEAT HAD A PREP DATE 3/20 AND COOKED CHORIZO HAD A PREP DATE 3/15. COOKED READY TO EAT FOOD CAN BE HELD FOR A MAXIMUM OF 7 DAYS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
- 23. PROPER DATE MARKING AND DISPOSITION
- Canvass
4 infractions
- 22. PROPER COLD HOLDING TEMPERATURES
- OBSERVED HAM AT IMPROPER COLD HOLDING TEMPERATURE AT 52F INSIDE OF PREP COOLER. ALSO OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 51-57F SUCH AS CORN HASH, TURKEY, COLESLAW, WHITE AND AMERICAN CHEESE, BACON, SLICED TOMATOES, RAW CHICKEN, HAMBURGER PATTIES AND SAUSAGE LINKS. TCS FOODS MUST BE HELD AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD DISCARDED BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 25 LBS AT A COST OF $300.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
- 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
- OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 50.5F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- OBSERVED MINOR WATER LEAK FROM BOTH FAUCET HEADS AT 3-COMPARTMENT SINK WHEN WATER IS RUNNING. MUST REPAIR.
- 58. ALLERGEN TRAINING AS REQUIRED
- OBSERVED ONE MISSING ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
- 22. PROPER COLD HOLDING TEMPERATURES
- Canvass Re-Inspection
0 infraction
- Canvass
4 infractions
- 22. PROPER COLD HOLDING TEMPERATURES
- OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE KITCHEN PREP LINE COOLER: OBSERVED HAMBURGERS AT 49.1F,SLICED TOMATOES AT 46.3F,COLE SLAW AT 47.8F,POTATOES AT 49.1F,BEEF CHUNKS AT 48.7F AND CHICKEN AT 46.7F.INSTRUCTED TO MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 15#'S OF FOOD WORTH $243.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
- 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
- OBSERVED THE KITCHEN 2-DOOR PREP LINE COOLER WITH AN AIR TEMPERATURE OF 52.7F. THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS CHICKEN AND HAMBURGERS.INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER AT 41F OR COLDER AT ALL TIMES.MENTIONED COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.SEE COMMENTS BELOW.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
- 43. IN-USE UTENSILS: PROPERLY STORED
- OBSERVED ICE SCOOP STORED ON ICE INSIDE ICE MACHINE. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION BEFORE USE.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- INSTRUCTED TO DETAIL CLEAN MANUAL CAN OPENERS ATTACHED TO PREP TABLES TO REMOVE DRIED-UP FOOD DEBRIS AND TO MAINTAIN.
- 22. PROPER COLD HOLDING TEMPERATURES
- Canvass Re-Inspection
1 infraction
- 58. ALLERGEN TRAINING AS REQUIRED
- FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING MUST PROVIDE.
- 58. ALLERGEN TRAINING AS REQUIRED
- Canvass
3 infractions
- 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
- FOUND REMINDER DISCLOSURE STATEMENTS INCORRECTLY WRITTEN INSIDE MENU. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST CORRECT.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- FOUND BULK FOOD NOT LABELED.(FLOUR,SUGAR,ETC.)MUST LABEL.
- 58. ALLERGEN TRAINING AS REQUIRED
- FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING MUST PROVIDE.
- 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
- Canvass Re-Inspection
0 infraction
- Canvass
7 infractions
- 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
- OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- OBSERVED COLORED CODED STAINED CUTTING BOARDS IN THE PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- OBSERVED A TORN DOOR GASKETS INSIDE OF THE 2 DOOR PREP COOLER ACROSS FROM THE COOKING GRILL .INSTRUCTED TO REPLACE THE TORN DOOR GASKETS.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- INSTRUCTED TO DETAIL CLEAN SIDES OF HOT COOKING EQUIPMENTS IN PREP AREA,EXTERIOR TOP/SIDES OF DISHMACHINE,STORAGE SHELVES AT FRONT PREP STATIONS.
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- INSRTUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENTILATION COVERS IN CUSTOMER DINING ROOM AREAS.
- 60. PREVIOUS CORE VIOLATION CORRECTED
- PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2383057 DATED:07/17/2020 #51--INSTRUCTED TO REPAIR LEAKY (3) FAUCET NECK AT 3 COMPARTMENT SINK IN REAR DISH WASHING AREA. Oct 17, 2020 #53--TOILET ROOM RECEPTACLE MUST BE COVERED. INSTRUCTED TO PROVIDE COVER/LID. Oct 17, 2020 #55--INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP/DISH WASHING AREA. Oct 17, 2020 INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 7/16/2021. PRIORITY FOUNDATION VIOLATION 7-42-090.
- 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
- Canvass
6 infractions
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT HAND SINK IN FRONT/REAR PREP AREA.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC)
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE CHEST FREEZER. INSTRUCTED TO PROPERLY USE FOOD GRADE BAGS.
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- INSTRUCTED TO REPAIR LEAKY (3) FAUCET NECK AT 3 COMPARTMENT SINK IN REAR DISH WASHING AREA.
- 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
- TOILET ROOM RECEPTACLE MUST BE COVERED. INSTRUCTED TO PROVIDE COVER/LID.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP/DISH WASHING AREA.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- Plainte
0 infraction
- Canvass
5 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- OBSERVED NO CLEAN UP POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY/KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED NO EXPOSED HAND SINK ACCESSIBLE TO HOT LINE FOOD PREP AREA.INSTRUCTED MANAGEMENT TO INSTALL AN EXPOSED HAND SINK AT HOT LINE FOOD PREP AREA.{OBSERVED EXPOSED HAND SINK NEXT TO 3-COMPARTMENT SINK AREA) CORE VIOLATION
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- OBSERVED NO MOP SINK ON PREMISES.INSTRUCTED MANAGEMENT TO INSTALL A MOP SINK WITH BACK FLOW DEVICE. CORE VIOLATION
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED WALLS SPLASHED AT 3-COMP SINK DISH WASHING AREA.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN WALLS CORE VIOLATION
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
5 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- OBSERVED TOP DOOR OF PREP SERVICE COOLER HINGES ARE COMMING LOOSE ON DOOR.INSTRUCTED MANAGEMENT TO REPAIR. OBSERVED CARDBOARD AND TIN FOIL LINERS ON SHELVING AND INSIDE SALAMANDER AT HOT LINE AREA.INSTRUCTED MANAGMENT TO REMOVE CARDBOARD AND TIN FOIL LINERS AND THAT ONLY SMOOTH EASILY CLEANABLE SURFACES MAY BE USED.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- OBSERVED SIDES OF RANGE AT HOT LIN AND HOT LINE EQUIPMENT ENCRUSTED WITH FOOD ALSO DEEP FAT FRYER CABINETS GREASY,INSTRUCTED MANAGEMENT TO CLEAN THESE AREAS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- OBSERVED PEELING PAINT ON WALL BEHIND CHEST FREEZER AT REAR DRY STORAGE AREA.INSTRUCTED MANAGEMENT TO REPAIR.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- NOTE MISSING LIGHT SHIELD CAP FROM LIGHT SHIELD ON LIGHT ABOVE FOOD PREP AREA.INSTRUCTED MANAGEMENT TO AFFIX CAP TO LIGHT SHIELD.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- OBSERVED NO EXPOSED HANDSINK AT FOOD PREP HOT LINE AREA.ISTRUCTED MANANAGEMENT TO INSTALL AN EXPOSED HANDSINK WITH SLASHGUARDS AT HOT LINE/FPOOD PREP AREA.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Plainte
9 infractions
- 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- OBSERVED COOK/FOOD HANDLER IN REAR PREP/COOKING AREA NOT WASHING HANDS NOR WEARING GLOVES. NOTED COOK TOUCHING READY TO EAT FOODS (COOKED SAUSAGE, BACON, BREAD) WITHOUT GLOVES AND NOT WASHING HANDS THAT RESULTS IN HAND CONTAMINATION. INSTRUCTED MANAGER, ALL EMPLOYEES MUST WASH HANDS PRIOR TO FOOD HANDLING. NO BARE HAND CONTACT WITH READY TO EAT FOODS (USE GLOVES, TONGS, SPOONS, SPATULAS ETC.) (CORRECTED DURING INSPECTION - EMPLOYEE STARTS WASHING HANDS AND WEARING GLOVES). CRITICAL VIOLATION 7-38-010 (A)
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- FOUND LOW TEMPERATURE DISH MACHINE AT IMPROPER FINAL SANITIZING RINSE OF 0 PPM (CHLORINE) CONCENTRATION. INSTRUCTED TO FIX. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT F, 50 PPM AT F, 100 PPM AT F. DISH MACHINE IS TAGGED "HELD FOR INSPECTION". INSTRUCTED NOT TO USE UNTIL REPAIRED (CORRECTED DURING INSPECTION - TECHNICIAN ON SITE. DISH MACHINE FINAL SANITIZING RINSE NOW AT 100 PPM). CRITICAL VIOLATION 7-38-030
- 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
- FOUND EXPOSED HANDSINK IN REAR PREP/COOKING AREA NOT MAINTAINED. EXPOSED HAND SINK IS CLOGGED. UNABLE FOR EMPLOYEE/FOOD HANLDER TO WASH THEIR HANDS. INSTRUCTED TO FIX. (CORRECTED DURING INSPECTION - EMPLOYEE UNCLOGGED EXPOSED HANDSINK DRAINPIPE) CRITICAL VIOLATION 7-38-030
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- DURING INSPECTION, FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG CHICKEN, BEEF, SANDWICHES, SOUPS, COOKED RICE ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. (CORRECTED DURING INSPECTION - A CERTIFIED FOOD MANAGER SHOWED UP AN HOUR LATER) SERIOUS VIOLATION 7-38-012
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE AND PREP SHELVES IN REAR PREP/COOKING AREA, MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS ALONG THE WALLS WITH GREASE AND FOOD DEBRIS, UNDERNEATH COOKING EQUIPMENT, ALONG THE WALLS AND IN ALL CORNERS, BEHIND COOLERS AND FREEZERS IN REAR PREP AREA AND FLOOR INSIDE BOILER ROOM MUST BE KEPT CLEAN AND MAINTAIN.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NOTED FAUCET NECK (RIGHT SIDE) AT 3 COMPARTMENT SINK IN REAR DISH WASHING AREA IN POOR REPAIR WITH EXCESSIVE LEAK AND A PLASTIC WRAPPED AROUND THE SAID FAUCET NECK. INSTRUCTED TO REPAIR.-------MUST PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR DISH WASHING AREA.---------MUST REPAIR INOPERABLE CEILING VENT INSIDE WOMEN'S WASHROOM.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED ARTICLES STORED INSIDE BOILER ROOM. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
- 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- Suspected Food Poisoning Re-inspection
0 infraction
- Suspected Food Poisoning
6 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Found walk in cooler unable to maintain proper temperature. Walk cooler temperature found @44.3F. Found reach in prep cooler in front of kitchen unable to maintain proper temperature. Air temperature in prep cooler is 50.3F. Operator removed or discarded all items in both coolers during inspection. Must repair and maintain temperature of 40F or less. Technician repaired walk in cooler and prep cooler during inspection. Air temperature is 34.3F in walk in cooler. Air temperature is 35.6F in prep cooler. Critical violation 7-38-005(a).
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Found the following potentially hazardous foods at improper temperatures in the walk in cooler: 7lbs of sliced ham @ 44.9f; 6lbs of raw eggs ranging 44.1f-44.8f; 2lbs of chili @ 43.9f; 2.2lbs of corn beef hash @ 44.8f; 4lbs of rice @ 44.6f; 3lbs of liquid egg whites @ 43.1f; 6lbs of meat sauce @ 43.9f; 2lbs of fettucini @ 45.1; 3lbs of spaghetti @ 44.1f; 40lbs of sirloin 43.9f; 3.3 lbs of pork 43.9f; 30lbs of ground beef @ 44.3f; 6lbs of beans @ 44.8f; 6lbs of waffle batter @ 44.1f; 2 lbs of raw chicken @ 45.2f; 2lbs of taco meat @ 44.6f; 2.5f of meatloaf @ 44.7f; and 20lbs of pancake batter @ 48.1f. Found the following potentially hazardous foods at improper temperatures in the reach in prep cooler in kitchen area: 2lbs of chorizo @ 50.7f; 5 raw eggs (1/2lb) @ 52.3f; 1lbs of mozzarella cheese @ 48.2f; 1lb of cheddar cheese @ 44.6f; 2lbs of diced ham @ 48.2;and 2lbs ham steak @ 44.1f. Operator voluntarily discarded all denatured foods during inspection. Advised potentially hazardous foods must be held at 40f or less (or 140f or higher). Critical 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
- Found 1-2 inch gap along bottom of front, west exterior door. All exterior doors must be tight fitting to prevent pest entry. Must repair and maintain same. Serious violation 7-38-020.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Found thermometer on outside of walk in cooler in disrepair. Must repair or replace. Must maintain same. Found broken gasket on walk in cooler door. Must repair/replace. Must maintain same.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- LEAKING PIPES UNDER THREE COMPARTMENT SINK, AND ATTACHED HOSE TO THREE COMPARTMENT SINK IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Canvass
3 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- LEAKING PIPES UNDER THREE COMPARTMENT SINK, AND ATTACHED HOSE TO THREE COMPARTMENT SINK IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,
- 45. FOOD HANDLER REQUIREMENTS MET
- FOUND TWO EMPLOYEE WITHOUT FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Canvass Re-Inspection
3 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- WALLS/CEILING VENTS IN KITCHEN AND DINING AREAS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- LEAKING FAUCET AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Canvass
4 infractions
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- IN USE LOW TEMP DISH MACHINE NOT SANITIZING ON FINAL RINSE CYCLE, NO CHLORINE SOLUTION BEING DISPENSED INTO MACHINE AT THIS TIME OF INSPECTION, TO PROPERLY SANITIZE DISHES, INSTRUCTED MACHINE MUST HAVE 100PPM OF SANITIZING SOLUTION ON FINAL RINSE CYCLE. TAGGED, INSTRUCTED TO RESTRICT USE UNTIL REPAIR, INSTRUCTED TO SET THREE COMPARTMENT SINK UP TO WASH, RINSE AND SANITIZE. CRITICAL CITATION ISSUED: 7-38-030.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- WALLS/CEILING VENTS IN KITCHEN AND DINING AREAS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- LEAKING FAUCET AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- Canvass Re-Inspection
6 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL SHELVES ABOVE 3 COMPARTMENT SINK/DISH MACHINE RACK IN REAR DISH WASHING AREA.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN REAR PREP AREA.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER AND SIDES WITH DUST ACCUMULATION INSIDE WALK IN COOLER.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- INSTRUCTED TO PROVIDE END CAPS FOR LIGHT SHIELD INSIDE WALK-IN COOLER.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP STORAGE SHELVES IN REAR PREP AREA TO PREVENT PEST HARBORAGE.
- 45. FOOD HANDLER REQUIREMENTS MET
- FOUND NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
7 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- FOUND PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS IN PREP/COOKING AREA NOT MAINTAINING PROPER TEMPERATURE, WITH AN AIR TEMPERATURE OF 51.8F. INSTRUCTED TO REPAIR. MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A)
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER IN PREP/COOKING AREA. NOTED GROUND BEEF INTERNAL TEMPERATURE OF 50.5F, CHORIZO AT 48.9F, SOUR CREAM AT 48.7F, CORNED BEEF HASH AT 49.6F, REFRIED BEANS AT 54.3F, PANCAKE BATTER AT 54.5F, EGG BATTER AT 52.5F, DICED TOMATOES AT 48.9F, SHREDDED LETTUCE AT 50.8F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS, TOTAL VALUE OF $100.00, TOTAL WEIGHT 20 LBS. CRITICAL VIOLATION 7-38-005(A)
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL SHELVES ABOVE 3 COMPARTMENT SINK/DISH MACHINE RACK IN REAR DISH WASHING AREA.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN REAR PREP AREA.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER AND SIDES WITH DUST ACCUMULATION INSIDE WALK IN COOLER.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- INSTRUCTED TO PROVIDE END CAPS FOR LIGHT SHIELD INSIDE WALK-IN COOLER.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP STORAGE SHELVES IN REAR PREP AREA TO PREVENT PEST HARBORAGE.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Canvass
5 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Cutting boards with deep, dark grooves must be sanded/bleached or replaced and repair rusty bottom of shelvings above the 3 compartment sink use a non-toxic finish.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- The following requires a detail cleaning manual can opener and housing attached to food prep table,fan covers inside the walk-in-cooler,sides of hot cooking equipments interior of deep fryer etc.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Floors are dirty beneath the cooking equipments and prep coolers,clean floors in detail throughout.Elevate stored articles at rear dry storage area to 6" off floor for easier cleaning.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Replace water stained/damaged ceiling tiles in the mens toilet room and remove dusts accumulations on the ventilation covers.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Repair water leak at base of faucet 3 compartment sink and at drain pipe beneath the handsink in the mens toilet room,also provide and maintain 3 adequate working sink stoppers for the 3 compartment sink. Backflow prevention device is required for the ice maker.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
6 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Found some food items not properly labeled, dated in reach in freezer, must date and label food items in reach in freezer.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Walk in cooler shelving, and rear storage shelving not clean, need detailed cleaning(crevices).
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Floors under storage shelving in rear kitchen, and storage room not clean, need detailed cleaning(corners).
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Walls in walk in cooler that had gaps/openings, shall be repaired/sealed.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- Missing light shields in rear kitchen area shall be provided, light shields that were missing end caps in prep area and in kitchen areas, shall be provided.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Exhaust vents(ventilation) in walk in cooler not clean, need detailed cleaning.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
5 infractions
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- INSTRUCTED TO INVERT MULTI-USE UTENSILS OR PUT COVER
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- FAUCET IN 3 COMPARTMENT SINK IN POOR REPAIR ,INSTRUCTED TO FIX AND MAINTAIN
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- INTERIOR 2 DOOR PREP COOLER UNCLEAN MUST CLEAN AND MAINTAIN; SHELVES UNDER GRILL UNCLEAN MUST CLEAN AND MAINTAIN; PIPES ABOVE GRILL FULL OF GREASE INSTRUCTED TO DETAIL CLEAN AND MAINTAIN; EXTERIOR BEHIND ICE MACHINE UNCLEAN MUST CLEAN AND MAINTAIN
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOOR BEHIND ICE MACHINE UNCLEAN MUST CLEAN AND MAINTAIN
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- WALLS BEHIND ICE MACHINE NOT CLEAN MUST CLEAN AND MAINTAIN
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- Canvass
4 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Can opener attached to prep table not cleaned. Instructed to detail clean and sanitize.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Floor under and behind cooking equipment and coolers not cleaned. Instructed to detail clean daily.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Ventilation covers in prep area not cleaned. Instructed to detail clean daily.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Faucet not maintained at three compartment sink. Instructed to repair or replace washer to prevent leak.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
4 infractions
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Interior deep fryer cabinets, storage under counters and ventilation covers not cleaned. Instructed to detail clean and sanitize.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Floor behind equipment, furance room and along wallbase not cleaned. Instructed to detail clean daily.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Sink stoppers not provided at three compartment sink. Instructed to provide stoppers for compartments.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- Plainte
4 infractions
- 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. ATTACHED ELECTRICAL CORDS IN FRONT SERVICE AREA WITH DUST ACCUMULATION ,MUST CLEAN AND MAINTAIN
- 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. INTERIOR OF PREP COOLERS UNCLEAN,MUST CLEAN AND MAINTAIN;SHELVES UNDER GRILL MUST CLEAN AND MAINTAIN;SHELVES IN DISH AREA MUST CLEAN AND MAINTAIN
- 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 UNDER COOKING EQUIPMENT UNCLEAN,MUST CLEAN AND MAINTAIN
- 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 ABOVE DISH AREA,WATER TANK ABOVE DISH MACHINE WITH PEELING PAINT MUST CLEAN AND REPAINT
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Tag Removal
2 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- NEXT REGULAR INSPECTION
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- NEXT REGULAR INSPECTION
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Plainte
5 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER -2 DOOR AT IMPROPER TEMPERATURE 50.2F,CRITICAL VIOLATION,CITATION ISSUED,COOLER NOT ABLE TO HOLD COLD FOOD AT 40F OR BELOW;INSTRUCTED TO CALL TECHNICIAN TO FIX THE COOLER,MUST BE 40F OR BELOW,MUST CALL CDPH MR TURKALY WHEN COOLER HAS BEEN FIXED AT 312-746-8093
- 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. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,CUT TOMATOES 2LBS AT 56.2F,GRATED CHEESE 2LBS AT 50.2F,COOKED GROUND BEEF 4LBS-54.2F,SOUR CREAM 2 LBS,56.1F,POTATO PANCAKE BATTER 4 LBS-50.2F,MARINARA SAUCE 4 LBS-48.7F,TOTAL $80.00;FOOD WAS DISCARDED BY THE MANAGER;INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW
- 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. AIR VENTS OF WALK IN COOLER NOT CLEAN,MUST CLEAN AND MAINTAIN
- 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 EXTERIOR BOTTOM PARTS OF MELTING EQUIPMENT
- 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 NEW SET OF THERMOMETER IN THE PREP COOLER,MUST BE 40F OR BELOW
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE