HUB'S GYROS II INC

5540 N LINCOLN AVE, CHICAGO, IL 60625 · Restaurant

28 inspections

1. Canvass Re-Inspection29 oct. 2025

   2 infractions

   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • --NOTED DIRTY AND RUSTY METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. INSTRUCTED TO CLEAN, REMOVE RUST AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • - OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE FRONT PREP COOKS LINE ALSO WITH MISSING TILE GROUT. INSTRUCTED TO REPAIR/REPLACE.
2. Canvass Re-Inspection27 oct. 2025

   7 infractions

   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED PREPARED TCS FOODS SUCH AS CHILI, SOUPS, BEEF BROTH THROUGHOUT THE WALK-IN COOLER WITH NO LABELS OF ANY KIND. NOT DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. REVIEWED AGAIN THE REQUIREMENTS FOR DATE LABING PREPARED TCS FOODS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
   • 40. PERSONAL CLEANLINESS
     • 2-402.11--- NOTED FOOD HANDLER/COOK WITH BEARD. MUST PROVIDE A BEARD RESTRAINT.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • 3-304.14--- ALL PREP AREA WIPING CLOTHS MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • --NOTED DIRTY AND RUSTY METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. INSTRUCTED TO CLEAN, REMOVE RUST AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-201.11--- OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE FRONT PREP COOKS LINE ALSO WITH MISSING TILE GROUT.---- MISSING WALL TILE AT THE ENTRANCE TO THE WALK-IN COOLER. INSTRUCTED TO REPLACE/REPAIR ALL.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • 2-102.13--- ALL CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATE ON SITE.
   • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
     • PREVIOUS PRIORITY FOUNDATION VIOLATION #60 FROM 10-20-25 REPORT #2625606 NOT CORRECTED. #49- INSTRUCTED TO DETAIL CLEAN THE GREASE ON THE OUTSIDE OF THE COOKING GRILL,INTERIOR OF MICROWAVE AND GASKETS WITH FOOD DEBRIS IN PREP COOLERS AND STORAGE SHELVINGS WITH SPILLED FOOD DEBRIS UNDERNEATH THE COOKING PREP LINES AND MAINTAIN.#55- OBSERVED DIRTY FLOORS WITH SPILLED FOOD DEBRIS,LITTER UNDERNEATH THE REAR DRY STORAGE RACKS. INSTRUCTED TO CLEAN FLOORS IN DETAIL INCLUDING ALL FLOOR DRAINS AND MAINTAIN.PRIORITY VIOLATION 7-42-090 CITATION ISSUED.
3. Canvass20 oct. 2025

   15 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • NO PAPER TOWELS LOCATED AT THE FRONT PREP HAND WASHING SINK AND THE EMPLOYEE WASHROOM. MUST PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C).CITATION ISSUED.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED THE DISHWASHER WASHING POTS, PANS, UTENSILS AT THE THREE COMPARTMENT SINK THAT WAS SET TO WASH RINSE AND SANITIZE WITHOUT SANITIZER IN THE FINAL RINSE. 0 PPM QUATERNARY AND 0 PPM CHLORINE. INSTRUCTED MANAGER TO RESET THE SINK WITH ADEQUATE SANITIZER IN THE SANITIZING RINSE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
   • 21. PROPER HOT HOLDING TEMPERATURES
     • NOTED TCS SOUPS IN HOT HOLDING UNITS HELD AT IMPROPER TEMPERATURES OF 89.1F AND 122.4F. REVIEWED PROPER REHEATING AND HOT HOLDING TEMPERATURE REQUIREMENTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • NOTED PREPARED TCS FOODS SUCH AS COOKED MEATS, SOUPS THROUGHOUT THE WALK-IN COOLER WITH NO DATE LABELING. NO DATES OR LABELS OF ANY KIND ON ANY FOODS. REVIEWED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
   • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
     • NOTED APPROXIMATELY 200 LBS OF ASSORTED PREPARED FOODS SUCH AS SOUPS, GYRO SAUCE, GRAVY BEING STORED THROUGHOUT THE WALK-IN COOLER IN USED DISH SOAP PLASTIC BUCKETS. REVIEWED PROPER FOOD GRADE CONTAINER USE. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
   • 40. PERSONAL CLEANLINESS
     • NOTED FOOD HANDLER/COOK WITH BEARD. MUST PROVIDE A BEARD RESTRAINT.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • ALL PREP AREA WIPING CLOTHS MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 61.5F. IF STORED IN WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • NOTED DIRTY HAND WASHING SINK AT THE FRONT GRILL LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST NOT USE CARDBOARD BOXES OR PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN DRY FOOD STORAGE OR THE WALK-IN FREEZER. MUST USE WASHABLE CONTAINERS OR FOOD GRADE PLASTIC DISPOSABLE BAGS.-----NOTED DIRTY AND RUSTY METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. INSTRUCTED TO CLEAN, REMOVE RUST AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • MISSING HOT AND COLD HANDLE ON THE EMPLOYEE WASHROOM WASHBOWL. INSTRUCTED TO REPLACE.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • NOTED DIRTY TOILET BOWL IN THE EMPLOYEE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE FRONT PREP COOKS LINE ALSO WITH MISSING TILE GROUT.---- MISSING WALL TILE AT THE ENTRANCE TO THE WALK-IN COOLER. INSTRUCTED TO REPLACE/REPAIR ALL.----WATER DAMAGED CEILING TILES IN THE EMPLOYEE WASHROOM. MUST REPLACE.----DAMAGED WALL NEXT TO THE EMPLOYEE WASHROOM TOILET. INSTRUCTED TO REPAIR TO BE SMOOTH AND CLEANABLE.----FLOORS THROUGHOUT THE WALK-IN FREEZER WITH EXCESSIVE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • ALL CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATE ON SITE.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATIONS FROM REPORT #2604032 ON 10-3-24 NOT CORRECTED. #49- INSTRUCTED TO DETAIL CLEAN THE GREASE ON THE OUTSIDE OF THE COOKING GRILL,DEEP FRYER,INTERIOR OF MICROWAVE AND GASKETS WITH FOOOD DEBRIS IN PREP COOLERS AND STORAGE SHELVINGS WITH SPILLED FOOD DEBRIS UNDERNEATH THE COOKING PREP LINES AND MAINTAIN.#47-: INSTRUCTED NOT TO USE MILK CRATES FOR STORING OF FOOD ITEMS OR ELEVATING ARTICLES/EQUIPMENTS.MUST PROPERLY USE RAISED SHELVING 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.#55- OBSERVED DIRTY FLOORS WITH SPILLED FOOD DEBRIS,LITTER UNDERNEATH THE REAR DRY STORAGE RACKS AND EXCESSIVE GREASE BUILD-UP UNDER AND AROUND ALL THE COOKING EQUIPMENTS.INSTRUCTED TO CLEAN FLOORS IN DETAIL INCLUDING ALL FLOOR DRAINS AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
4. Plainte3 oct. 2024

   11 infractions

   • 8. HANDS CLEAN & PROPERLY WASHED
     • OBSERVED POOR HYGIENIC PRACTICES;OBSERVED COOK PERFORMING MULTIPLE TASKS.OBSERVED COOK HANDLING RAW HAMBURGERS WITH GLOVED HANDS THEN WIPED ON DIRTY APRON THEN WENT ON TO HANDLE HAMBURGER BUNS THEN CHANGED DIRTY GLOVES ALL WITHOUT WASHING HANDS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION. MANAGER CORRECTED THE ISSUE.PRIORITY VIOLATION 7-38-010,CITATION ISSUED.
   • 21. PROPER HOT HOLDING TEMPERATURES
     • OBSERVED COOKED RICE AT IMPROPER TEMPERATURES OF 110.1F-120.7F INSIDE OF THE HOT HOLDING UNIT NEXT TO COOKING GRILL.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10#'S OF FOOD WORTH $100.00 .INSTRUCTED TO HOT HOLD ALL TCS FOODS AT 135F OR HOTTER AND MAINTAIN.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE WALK-IN COOLER.OBSERVED CHICKEN WITH RICE AT IMPROPER TEMPERATURES OF 51.4F-60.7F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 3#'S OF FOOD WORTH $40.00.PRIORITY VIOLATION 7-38-005.CONSOLIDATED WITH ABOVE CITATION.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • OBSERVED NO THERMOMETERS INSIDE THE HAMBURGER REFRIGERATOR LOCATED AT COOKS LINE.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE ACCURATE AND WORKING THERMOMETERS IN REFRIGERATION UNITS.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED GAP OPENING APPROX:1/4" AT BOTTOM RIGHT CORNER OF REAR EXIT DOOR LEADING TO GARBAGE DUMPSTER.INSTRUCTED TO MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • INSTRUCTED NOT TO USE MILK CRATES FOR STORING OF FOOD ITEMS OR ELEVATING ARTICLES/EQUIPMENTS.MUST PROPERLY USE RAISED SHELVING 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • INSTRUCTED TO DETAIL CLEAN THE GREASE ON THE OUTSIDE OF THE COOKING GRILL,DEEP FRYER,INTERIOR OF MICROWAVE AND GASKETS WITH FOOOD DEBRIS IN PREP COOLERS AND STORAGE SHELVINGS WITH SPILLED FOOD DEBRIS UNDERNEATH THE COOKING PREP LINES AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED MANUAL SINK STOPPER AT BOTTOM OF FAR LEFT COMPARTMENT OF THE 3-COMPARTMENT SINK IN POOR REPAIR,LOOSE.INSTRUCTED TO REPAIR PLUMBING ISSUE AND MAINTAIN.
   • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
     • OBSERVED OUTSIDE GARBAGE DUMPSTERS OVERFLOWING WITH TRASH AND BOXES.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE OUTSIDE GARBAGE AREAS AT ALL TIMES.LIDS/COVERS MUST BE KEPT CLOSED TO PREVENT PEST HARBORAGE.MANAGER CORRECTED THE ISSUE.PRIORITY FOUNDATION VIOLATION 7-38-020(b),CITATION ISSUED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DIRTY FLOORS WITH SPILLED FOOD DEBRIS,LITTER UNDERNEATH THE REAR DRY STORAGE RACKS AND EXCESSIVE GREASE BUILD-UP UNDER AND AROUND ALL THE COOKING EQUIPMENTS.INSTRUCTED TO CLEAN FLOORS IN DETAIL INCLUDING ALL FLOOR DRAINS AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND MAINTAIN.
5. Réinspection de la plainte10 oct. 2023

   0 infraction

6. Plainte2 oct. 2023

   6 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED 3 HAND WASHING SINKS WITH NO HAND DRYING PROVISIONS, INCLUDING 2 0F 3 HAND WASHING SINKS IN KITCHEN AND 1 OF 1 HAND WASHING SINK IN STAFF TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE HAND DRYING PROVISIONS FOR ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED MILK HELD AT AN INADEQUATE TEMPERATURE OF 48 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 1/2 GALLON OF MILK ($7) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • OBSERVED COOLER WITH AN AMBIENT AIR TEMPERATURE OF 56 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS ARE HELD AT 41 F AND BELOW. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • OBSERVED NO FOOD THERMOMETER ON SITE FOR MEASURING TEMPERATURES OF HOT AND COLD TCS FOODS. INSTRUCTED MANAGER TO PROVIDE METAL STEM FOOD THERMOMETER. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED 15 SMALL FLIES THROUGHOUT THE FACILITY, INCLUDING THE KITCHEN AND THE STAFF TOILET ROOM. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2569053, DATED DECEMBER 28, 2022, INSTRUCTED THE FACILITY TO #39 STORE ITEMS AT LEAST 6 INCHES OFF THE FLOOR, #41 STORE IN-USE TOWELS FOR WIPING EQUIPMENT AND COUNTERS IN SANITIZER SOLUTION, AND #47 REMOVE RUST FROM SHELVING IN WALK-IN COOLER AND MAINTAIN IN GOOD CONDITION. OBSERVED FOOD STORED ON THE FLOOR IN WALK-IN COOLER AND FREEZER; OBSERVED CLOTH TOWELS FOR WIPING COUNTER STORED ON COUNTER; OBSERVED RUSTY SHELVES IN WALK-IN COOLER. INSTRUCTED MANAGER TO ADDRESS ALL PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
7. Plainte28 déc. 2022

   4 infractions

   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED THE PERSON IN CHARGE TO STORE IN SANITIZING SOLUTION BETWEEN USES.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED RUST ON SHELVES IN WALK-IN COOLER, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND MAINTAIN IN GOOD REPAIR.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED FOOD DEBRIS/SPILLS ON FLOORS THROUGHOUT FRONT AND REAR PREPARATION AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
8. Canvass4 mai 2022

   7 infractions

   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • INSTRUCTED TO RODENT PROOF BOTTOM/CORNER OF REAR EXIT DOOR.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • FOUND CUTTING BOARD ON TOP OF (2) PREP COOLER (INFRONT PREP/COOKING AREA) WITH DEEP SEAMS AND STAIN. INSTRUCTED TO REFINISH OR REPLACE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH EXCESSIVE GREEN MOLD LIKE BUILD UP INSIDE WALK IN COOLER (BY THE DOOR).
   • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
     • INSTRUCTED TO CLEAN AND MAINTAIN REAR OUTSIDE GARBAGE AREA. NOTED SOME GREASE AND LITTER ON GROUND.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA AND IN FRONT PREP COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FOUND MISSING FLOOR TILES UNDERNEATH 4 DOOR PREP COOLER INFRONT PREP/COOKING AREA. INSTRUCTED TO REPLACE TILES OR LEVEL.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • FOUND CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.
9. Canvass Re-Inspection22 avr. 2021

   4 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-101.11 OBSERVED FROZEN FOODS STORED IN DIRECT CONTACT WITH CARDBOARD BOXES INSIDE OF THE PREP COOLER. MANAGEMENT INSTRUCTED TO USE A CONTAINER WITH A CLEANABLE SURFACE FOR FOOD STORAGE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • 4-602.13 CLEAN THE HEAVY FOOD BUILDUP ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • 6-501.19 REPAIR THE SELF-CLOSING DOOR DEVICE ON THE EMPLOYEE WASHROOM DOOR.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • 5-501.17 OBSERVED NO COVERED WASTE RECEPTACLE IN THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
10. Canvass19 avr. 2021

    8 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE PREP COOLER AND WALK-IN COOLER. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES: MILK AT 46.4F, FETA CHEESE AT 48/1F, TURKEY AT 44.7F, CHICKEN AT 46.6F, EGGS AT 48.9F, TUNA SALAD AT 45.3F, RIBS AT 44.7F, RIB TIPS AT 47.5F, RAW BACON AT 62.6F, FRENCH DRESSING AT 44.7F, BEEF AT 45F. MANAGEMENT INSTRUCTED TO MAINTAIN TCS FOODS COLD BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE AIR TEMPERATURE AT 44.6F INSIDE OF THE WALK-IN COOLER WHERE TCS FOODS ARE STORED AND COOLED. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE WALK-IN COOLER SO THAT THE AIR TEMPERATURE IS MAINTAINED BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FROZEN FOODS STORED IN DIRECT CONTACT WITH CARDBOARD BOXES INSIDE OF THE PREP COOLER. MANAGEMENT INSTRUCTED TO USE A CONTAINER WITH A CLEANABLE SURFACE FOR FOOD STORAGE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE HEAVY FOOD BUILDUP ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • REPAIR THE SELF-CLOSING DOOR DEVICE ON THE EMPLOYEE WASHROOM DOOR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO MECHANICAL EXHAUST FANS IN THE CUSTOMER WASHROOMS AND THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO INSTALL A WORKING VENTILATION FAN IN EACH WASHROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE HEAVY BUILDUP OF GREASE ON THE VENTILATION HOOD FILTERS.
11. Canvass1 avr. 2020

    12 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED,POOR HYGIENIC PRACTICES;FOOD HANDLERS PERFORMING MULTIPLE TASKS.OBSERVED FOOD EMPLOYEE HANDLING AND CUTTING RAW MEAT AND THAN HANDLE AND CUT BREAD WITH OUT WASHING HANDS WHEN CHANGING PROCEDURES. INSTRUCTED MANAGER MUST PROPERLY WASH HANDS AFTER ANY POSSIBLE SOURCE OF CONTAMINATION. PRIORITY VIOLATION 7-38-010,NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING SINK IN THE COOKING LINE AREA. INSTRUCTED TO INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP. PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN,PORK RIBS, DELI PRODUCTS)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON MENU FOR USE RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION-7-38-005. NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • PREPACKAGED FOODS ON DISPLAY NOT PROPERLY LABELED. MUST LABEL PACKAGES WITH FOOD NAME, INGREDIENTS, NET CONTENTS, SOURCE AND LIST OF ALLERGENS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPROXIMATELY 1/2 OPENING UNDER REAR ENTRY DOOR.MUST MAKE DOOR TIGHT FITTING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND DISHWASHING AREA. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED THAT UTENSILS IN USE ARE STORED IN ROOM TEMPERATURE TEMP 70 F IN AREA BY DISPLAY CAKE COOLER,MUST STORED UTENSILS UNDER RUNNING COLD WATER, UNDER HOT WATER (135 F AND ABOVE),IN FOOD HANDLE NOT TOUCHING FOOD AND IN CLEAN PLACE PROTECTED FROM CONTAMINATION
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE POTS FOR COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR MUST SUBMIT THE PROCEDURES TO CDPH AT [email protected] FOR APPROVAL OR PRESENT PROCEDURE TO DEPARTMENT REPRESENTATIVE PRIOR INSPECTION FOR ON SITE REVIEW AND APPROVAL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR SMALL WATER DRIP FROM MOP SINK FAUCET
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN AND MAINTAIN CLEAN FLOORS IN DISHWASHING AREA
12. Canvass6 sept. 2019

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE OR ALL EMPLOYEES. 10 SIGN POLICY'S PRESENTED AND 10 MISSING AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT NO COMPLETE CLEAN-UP KIT ON PREMISES DURING INSPECTION KIT MISSING MOP HEAD . INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE AND MAINTAIN PROPER HAND WASHING SIGNAGE ON HAND WASHING SINKS IN WASHROOMS
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE HOT HOLDING OR REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER AND FREEZER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST CLEAN AND MAINTAIN RUSTED SINK WIRE RACK SHELVING INSIDE THE WALK IN COOLER AND WALK IN FREEZER
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN AND MAINTAIN CLEAN INTERIOR OF COOLING UNITS
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES IN PREP AND DISH WASHING AREAS,WALK IN FREEZER
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPAIR ALL NON WORKING LIGHTS OVER FOOD PREP AREA
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUSLY CITED CORE VIOLATION FROM 11/05/2018 REPORT # 2232790 NOT CORRECTED. VIOLATION #58 PA 100-0367-NO ALLERGEN TRAINING CERTIFICATE. MUST OBTAIN. PRIORITY FOUNDATION VIOLATION. 7-42-090
13. Plainte5 nov. 2018

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N)-NO EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010-NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11-NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEA. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12(A)-NO HAND WASHING SINK IN THE FRONT SERVING AREA, WITH COFFFE, SOUP,AND PASTRIES. INSTRUCTED TO INSTALL WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP. PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B)FOUND IMPROPER TEMPERATURE OF TCS FOODS INSIDE THE WALK IN COOLER SUCH AS CHICKEN AT 45.0F, 40 LBS; BEEF AT 44.0F, 80 LBS; COTTAGE CHEESE AT 45.0F, 1 LB. INSTRUCTED MANAGER THAT ALL TCS FOODS MUST MAINTAIN A TEMPERATURE OF 41.0F AND BELOW DURING STORAGE INSIDE THE WALK IN COOLER. MANAGER DISCARDED THE SAID PRODUCT WORTH $451.00, TOTAL 121 LBS. WALK IN COOLER TEMPERATURE AT 39.0F PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17-ALL REFRIGERATED,READY TO EAT TCS FOOD,PREPARED ON SITE AND HELD FOR MORE THAN 24 OURS MUST BE PROPERLY LABELED AND DATED. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11-INSTRUCTED TO POST A REMINDER REGARDING THE UNDERCOOKED FOOD THAT IS BEING SERVED ON SITE. AND ALSO IT HAS TO BE WRITTEN ON THE MENU WITH A ASTERISK FOR EACH FOOD ITEM THAT IS BEING SERVED UNDERCOOKED ON THE ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12-ALL DRY BULK FOOD CONTAINERS MUST HAVE A COMMON NAME OUTSIDE THE CONTAINER.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14-ALL WIPING CLOTH FOR WIPING THE FRONT SERVING COUNTER, COOLERS, PREP TABLE, CHOPPING BOARD, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.11(C)-MUST CLEAN AND SANITIZED THE FOLLOWING: ALL DRY BULK FOOD CONTAINERS, MOP SINK, ALL WIRE RACK SHELVINGS INSIDE THE WALK IN COOLER AND WALK IN FREEZER, ALL EXTERIOR OF THE COOKING EQUIPMENT WITH GREASE AND DUST BUILD UP AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5204.12-BACKLOW PREVENTER DEVICE OF THE MOP SINK FAUCET NOT LOCATED. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE, SERVICE AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11-MUST CLEAN THE FLOOR IN THE COOK LINE ALONG THE WALL BASE, ALL CORNER, BEHIND AND UNDER ALL COOKING EQUIPMENT (WITH DEBRIS AND GREASE BUILD-UP)AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11-MISSING SOLID LIGHT SHIELD ON THE LIGHT BULBS ABOVE THE COOK LINE. MUST PROVIDE SOLID LIGHT SHIELD.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367-NO ALLERGEN TRAINING CERTIFICATE. MUST OBTAIN.
14. Recent Inspection30 avr. 2018

    0 infraction

15. Canvass Re-Inspection23 avr. 2018

    0 infraction

16. Canvass16 avr. 2018

    7 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED RAW BEEF BURGER PATTY MEAT TOUCHING READY TO EAT CHEESE IN REACH IN PREP COOLER ABOVE COOK LINE. PERSON IN CHARGE VOLUNTARY DISCARDED CHEESE AND RAW BEEF PATTY AT TIME OF INSPECTION. CRITICAL VIOLATION 7-38-050(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED IMPROPER FOOD STORAGE IN REACH IN COOLER AND WALK IN COOLER. RAW TURKEY MEAT STORED ABOVE COVERED READY TO EAT SLICED CUCUMBER, RAW EGGS STORED OVER COVERED READY TO EAT SALAD, AND SLICED ONIONS IN BUCKET STORED ON FLOOR IN REAR PREP AREA. INSTRUCTED TO REARRANGE FOOD ITEMS FOR PROPER FOOD STORAGE AT TIME OF INSPECTION. SERIOUS VIOLATION 7-38-050(A)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # 2050341 DATED 5/15/17, #32 CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED. #45 ALL FOOD HANDLER(S) MUST PROVIDE FOOD HANDLER CERTICATES WHEN EMPLOYED FOR MORE THAN 30 DAYS AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVED CARDBOARD BEING USED AS A SHELVE LINER INSIDE THE WALK IN COOLER AND MAINTAIN. RELOCATE PAPER TOWEL DISPENSER AND HAND SOAP DISPENSER FROM THE PREP SINK AREA AND MAINTAIN. RE CAULK AROUND THE 3 COMPT SINK AND EXPOSED HAND SINK.(CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE) AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING. ALL PREP TABLES, BOTTOM SHELVE OF THE PREP TABLES, EXTERIOR SIDES OF ALL COOKING EQUIPMENT, ALL BULK FOOD CONTAINER, BOTTOM COMPT OF THE DEEP FRYER AND MAINTAIN. REPLACE GROCERY BAG BEING USED TO STORE FROZEN FOOD WITH FOOD GRADE STORAGE BAG.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND MAINTAIN. DETAIL CLEAN ALL FLOOR DRAIN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HAND SINK NOTED IN THE REAR/FRONT PREP AREA. ONLY ONE EXPOSED HAND SINK WHICH IS LOCATED IN THE DISH WASHING AREA WHICH IS LOCATED 30 FEET AWAY FROM THE REAR/FRONT PREP AREA. INSTRUCTED TO INSTALL EXPOSED HAND SINK IN THE REAR/FRONT PREP AREA, WITH HOT AND COLD RUNNING WATER AND PROVIDE HAND SOAP AND HAND PAPER TOWEL.
17. Réinspection de la plainte15 mai 2017

    2 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 REPLACE/REPAIR RUSTY SHELVINGS AND BOTTOMS OF TABLE AT REAR USING A NON-TOXIC FINISH AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLER(S) MUST PROVIDE FOOD HANDLER CERTICATES WHEN EMPLOYED FOR MORE THAN 30 DAYS AND MAINTAIN.
18. Plainte8 mai 2017

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PREP LINE COOLER WITH AN AIR TEMPERATURE OF 50.0F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS SALAD DRESSINGS,FETA CHEESE,CUT TOMATOES AND TUNA ETC.UNIT IS TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE PREP LINE COOLER, OBSERVED SLICED TURKEY 45.5F,CUT TOMATOES AT 44.6F,FISH AT 48.2F,TUNA AT 51.3F,FETA CHEESE 44.9F,SLICED HAM AT 51.0F. ALSO,OBSERVED CHICKEN AT 116.7F-118.4F,PORK RIBS/TIPS AT 113.4F,MEATBALLS AT 119.0F,MIXED VEGETABLES AT 113.7F,MUSHROOMS AT 117.1F,SPINACH PIES AT 88.1F-90.7F,RICE AT 117.9F, HELD INSIDE THE KITCHEN HOT HOLDING UNIT.ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE WASTE GREASE CONTAINER NOT MAINTAINED,LID AROUND THE GREASE CONTAINER WITH ACCUMULATION OF GREASE AND ON GROUND FLOOR.INSTRUCTED TO CLEAN IN DETAIL SAID AREA DUE TO POTENTIAL PEST FEED AND MAINTAIN FREE OF GREASE.SERIOUS VIOLATION 7-38-020.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
    • 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 REPLACE/REPAIR RUSTY SHELVINGS AND BOTTOMS OF TABLE AT REAR USING A NON-TOXIC FINISH AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING REQUIRES A DETAIL CLEANING TO REMOVE GREASE BUILD-UP FAN COVERS IN WALK-IN-COOLER,SIDES OF HOT COOKING EQUIPMENTS,INTERIORS/EXTERIORS OF COOLERS,KITCHEN STORAGE/SPICE SHELVINGS,UPPER PANEL OF ICE MAKER,BOTTOM COMPARTMENTS OF DEEP FRYERS,TOPS/BOTTOMS OF PREPA TABLES AND LEGS OF KITCHEN EQUIPMENTS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS AND AROUND THE HOT WATER TANK UNIT REQUIRE A DETAIL CLEANING INCLUDING FLOOR DRAIN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN KITCHEN HOODS TO REMOVE GREASE BUILD-UP AND REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE TOILET ROOM DOOR MUST BE SELF CLOSING AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE VISIBLE THERMOMETER FOR HOT HOLDING UNIT AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLER(S) MUST PROVIDE FOOD HANDLER CERTICATES WHEN EMPLOYED FOR MORE THAN 30 DAYS AND MAINTAIN.
19. Canvass21 avr. 2017

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around 3 compartment sink and exposed hand sink in kitchen prep area in state of disrepair, shall be repaired/replaced. Caulk around front counter/serving area in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine(exterior) not clean, need detailed cleaning(crevices). Walk in cooler shelving/racks not clean, had excess food debris, need detailed cleaning(crevices). Rear kitchen storage shelving not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in cooler under shelving/racks not clean, had debris accumulation, need detailed cleaning(corners), floors under 3 compartment sink. and under rear storage shelving not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had damaged/ broken wall tiles by prep table and under prep table in kitchen prep area, shall be repaired/replaced.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored 6 inches off of floor to prevent pest harborage.
20. Plainte6 oct. 2016

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL READY TO EAT FOOD ITEMS AT FRONT SELLING AREA DISPLAY COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA. MUST REPAINT OR REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD-UP ON SIDE AND TOP OF COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED GREASE AND DIRT ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT AND FLOOR UNDERN AND BEHIND REFRIGERATION UNITS IN REAR PREP AREA. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATION OF DUST ON VENTILATION FANS IN REAR FOOD PREP AREAS. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND BLACK CAULK ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN AREA RECAULK AND MAINTAIN.
21. Canvass6 avr. 2016

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed food at improper temperatures, in the salad cooler: 2lbs of cooked pasta at 48.1f, 1lb of ham at 54.1f, 2lbs of sliced tomatoes at 53.1f, 1/2lb of feta cheese at 53.2f, 1lb of anchovies at 62.4f, 1/2 of cut lettuce at 53.1f, 1/2lb of sliced cucumbers at 49.7f, 1lb of coleslaw at 49.9f, 1/2lb of falafel at 51.1f, 1/2lb of tuna salad at 50.6f, and 2.5lbs of fish at 51.2f; in the toppings cooler: 3lbs of tzatziki sauce at 61.3f, 1/2lb of sliced tomatoes at 54.2f, and 1/2lb of cut lettuce at 73.3f. Operator discarded and denatured said food, valued at $150. Instructed to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical citation issued 7-38-005(a).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed cardboard being used as shelving liners throughout premises. Instructed facility to remove and maintain smooth and easily cleanable.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed slight dirt accumulation on the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed slight grease accumulation on the exhaust hoods above the grill. Instructed facility to clean and maintain. Observed dirty, black caulk between the wall and the exposed handsink. Instructed facility to remove, clean area, recaulk, and maintain.
22. Plainte12 mars 2015

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • WALK-IN COOLER SHELVES, VENTS ABOVE COOKING EQUIPMENT AND COOKING FRYERS EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN PREP AREA AND UNDER COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN INCLUDING FLOOR MATS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FEW EMPLOYEES WITHOUT FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE FOR ALL EMPLOYEES WHO'S REQUIRED TO HAVE IT,
23. Canvass18 sept. 2014

    5 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 PREVENT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVERS INSIDE WALK-IN COOLER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN INCLUDING FLOOR MATS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENITLATION COVERS NEAR PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NOT PROVIDED INSIDE PREP COOLER. INSTRUCTED TO PROVIDE THERMOMETER CONSPICUOUSLY INSIDE ALL COOLERS.
24. Canvass13 janv. 2014

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE ALL FLOOR MATS IN THE KITCHEN, AND DISH MACHINE AREA TO REMOVE EXCESSIVE GRIMME BUILD-UP AND FOOD DEBRI.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS AT THE MAIN COOKING LINE TO REMOVE GRIME AND GRESASE BUILD-UP. ALSO MUST REGROUT FLOORS AT THE MAIN COOKING LINE SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A SHATTER PROOF BULB OR LIGHT SHIELD FOR THE BULB AT THE DESSERT REACH IN COLD HOLDING UNIT.
25. Canvass Re-Inspection3 sept. 2013

    0 infraction

26. Canvass26 août 2013

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER TEMPERATURE;OBSERVED TWO DOORS PREP REACH IN COOLER AT HOT LINE AT IMPROPER TEMPERATURE OF 55.7F. INADEQUATE FOOD PROTECTION. INSTRUCTED TO REPAIR COOLER AND KEEP BELOW 40F. HELD FOR INSPECTION TAG PLACED ON COOLER. INSTRUCTED WHEN COOLER REPAIRED TO FAX OR EMAIL LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE COOLER. ABOUT 10LBS. CHICKEN AT 62.2F, 2LBS. COLE SLAW AT 49.8F, 3LBS. PASTA 48.6F, 1LB. TUNA SALAD AT 48.8F, AND 6LBS. DELI MEATS RANGING FROM 48.5-50.3F.,INADEQUATE FOOD PROTECTION. FOOD DISCARDED BY MANAGER, V=$150.. INSTRUCTED COLD POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED; INSTRUCTED TO DATE/LABEL AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, STEAM TABLE, SLICERS, STORAGE SHELVES AND MOP SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS; INSTRUCTED TO CLEAN FLOORS THRU-OUT PREP AREAS, DISH WASHING AREA AND STORAGE AREAS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. ALSO INSTRUCTED TO REGROUT FLOOR TILES AT HOT FOOD LINE/PREP AREA. ALSO MUST DETAIL CLEAN FLOOR DRAINS AT SAME AREAS TO PREVENT FOOD FLIES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED MISSING WALL TILES AT DISH WASHING AREA; INSTRUCTED TO REPLACE. EXCESSIVE GREASE ON HOODS ABOVE COOKING EQUIPMENT; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET AT 3 COMPARTMENT SINK; INSTRUCTED TO REPAIR OR REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SOME CLUTTER AT THE STORAGE AREAS; INSTRUCTED TO REMOVE CLUTTER, CLEAN AND ORGANIZE AREAS TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
27. Canvass20 août 2012

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE PREP COOLER CHICKEN KABOB AT 57.2F AND 57.3F, BREAST CHICKEN AT 60.3F. BEEF AT 65.6F ON TOP OF THE PREP TABLE. CHICKEN KABOB AT 48.0F, BEEF KABOB AT 57.1F, GROUND BEEF AT 56.8F INSIDE THE WALK IN COOLER. WALK IN COOLER TEMPERATURE AT 40.OF, PREP COOLER TEMPERATURE AT 41.0F. MANAGER DISCARDED THE SAID PRODUCT TOTAL 95 LBS AND WORTH $245.00. CITATION ISSUED CRITICAl 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL ALL THE LID OF ALL THE BULK CONTAINERS INSIDE THE WALK IN COOLER AND UNDER THE PREP TABLE, ALL THE EXTERIOR OF ALL DEEP FRYER AND GRILL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND BEHIND THE DEEP FRYER, GRILL AND PREP TABLES NEEDS DETAIL CLEANING WITH ACCUMULATED GREASE. MUST CLEAN IN DETAIL THE FLOOR DRAIN. MUST ELAVATE ALL STOCK/FOOD BOXES INSIDE THE WALK IN FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS BY THE EXIT DOOR WITH PEELING PAINT. MUST SCRAPE PEELING PAINT AND RE PAINT. ALSO CLEAN IN DETAIL REMOVE ALL DUST ACCUMUALATED ON THE WALLS BY THE CONDUIT AND PIPES CLOSE TO THE EXIT DOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WASHCLOTH USE FOR CLEANING THE PREP TABLES, TOP OF THE COOLER, DINING TABLES, FRONT COUNTER MUST BE STORED IN A BUCKET WITH SANITIZING SOLUTION,
    • 70. NO SMOKING REGULATIONS
      • NO 'NO SMOKING' SIGNS ON ALL THE ENTRANCE DOOR POSTED. INSTRUCTED TO POST 'NO SMOKING' SIGN ON EACH ENTRANCE DOOR. CITATION ISSUED, CLEAN AIR ORDINANCE. 7-32-020A
28. Canvass15 déc. 2010

    5 infractions

    • 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. ALL CONTAINERS NEED TO HAVE LABLES AND DATES
    • 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. REMOVE ALL CARDBOARD AS LINERS. CLEAN RUSTY SHELVES OR PAINT,WALK IN COOLER,ALSO UNDER THE PREP TABLE IN REAR AREA BY 3 COMPARTMENT, REPLACE CUTTING BOARDS HAS STAIN AND PITTED.
    • 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. UNDER THE HOODS NEED DETAIL CLEANING, DRY STORAGE SHELVES NEED CLEANING,NEEDS TO DETAIL CLEAN THE ICE MACHINE.
    • 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. FLOOR BEHIND THE HEAVY EQUIPMENT NEEDS CLEANING IN WALK IN COOLER, ALL STOCKS OF FOOD ITEMS NEEDS TO BE OFF THE FLOOR 6 INCH UP THUR OUT
    • 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 REAR AREA NEED DETAIL CLEAN.