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ISMAIL GROCERY & BAKERY, INC.

3255 W 63RD ST, CHICAGO, IL 60629 · Grocery Store

Résumé des inspections

ISMAIL GROCERY & BAKERY, INC. a été inspecté 5 fois par Chicago Department of Public Health depuis le 25 janvier 2011. La dernière inspection, le 21 février 2013, n'a relevé aucune infraction.

1 des 5 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments et Ravageurs.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 2 mars 2012. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 24 février 2012. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 15 fois dans 4 inspections distinctes, la plus récente le 2 mars 2012. Par exemple : UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 6 fois dans 3 inspections distinctes, la plus récente le 2 mars 2012. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

  • Formation et certification en salubritéRisque faible

    La plupart des territoires exigent la présence d'un manipulateur ou d'un gestionnaire certifié, et certains exigent une formation sur les allergènes. Ces constats signifient que le document ou la personne formée manquait au moment de l'inspection. Ils ne signifient pas à eux seuls que les aliments ont été mal manipulés.

    Relevé une fois le 25 janvier 2011. Par exemple : * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

5 inspections

  1. Toiles

    0 infraction

  2. Réinspection de la plainte

    10 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL PRODUCT THAT IS PACKAGED AND SOLD ON PREMISES MUST BE LABELED WITH THE PROPER NAME AND ADDRESS OF THE ESTABLISHMENT. ONE NAME AND ONE ADDRESS. ANY PRODUCTS THAT ARE PURCHASED AND RESOLD AT THIS LOCATION MUST HAVE THE NAME AND ADDRESS OF THE ESTABLISHMENT THAT PRODUCT CAME FROM ORIGINALLY. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • ALL MULTI USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED. MUST BE STORED IN A CLEAN, SANITIZED AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ALL ALUMINUM FOIL MUST BE REMOVED FROM WALLS AND TABLES. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS AND SHELVES, ALL COOKING EQUIPMENT TO REMOVE GREASE BUILD UP, ALL PREP TABLES, BAKERY PANS, STORAGE SHELVES. MUST REMOVE ALL GREASE, FLOUR AND DUST BUILD UP. MUST MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD, GREASE AND FLOUR DEBRIS. MUST REMOVE ALL HEAVY BUILD UP AND MAINTAIN AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS IN BAKERY HAVE HEAVY BUILD UP OF FLOUR THAT NEEDS TO BE REMOVED, GROCERY WALLS IN NEED OF DETAIL CLEANING TO REMOVE DUST BUILD UP. WALL AT FRYER AREA MUST BE SEALED. TO REMOVE EXPOSED DRY WALL MUST CORRECT AND MAINTAIN AT ALL TIMES. CEILING TILES THAT AREA STAINED OR DAMAGED IN NEED OF REMOVING/REPLACING. CEILING IN BAKERY MUST BE REPAIRED AND MAINTAIN.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • BOTH WASHROOM IN NEED OF CLEANING. MUST INSTALL SELF CLOSING DEVICE AND REMOVE DUST BUIL UP AT AIR VENTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • HOOD VENT ABOVE FRYER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF GREASE AND DUST. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • ALL REACH IN COOLERS MUST HAVE THERMOMETERS VISIBLE AT ALL TIMES. MUST INSTALL AND MAINTAIN AT ALL TIMES
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL UNNECESSARY CLUTTER IN CORNERS AND BEHIND EQUIPMENT IN GROCERY AND BAKERY MUST BE REMOVED AND MAINTAINED
  3. Plainte

    12 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. REAR DOOR AT BAKERY SIDE NOT RODENT PROOFED. OBSERVED 6-7 RODENT DROPPINGS UNDER MOP SINK. 1/8 INCH GAP LIGHT AVAILABLE. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. OUTER OPENINGS NOT RODENT PROOFED.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NO GREASE TRAP ON 3 COMPARTMENT SINK AT BAKERY SIDE, NO RUNNING WATER AT 2 COMPARTMENT SINK. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. DISHWASHING FACILITIES NOT MAINTAINED.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. ALL PRODUCT THAT IS PACKAGED AND SOLD ON PREMISES MUST BE LABELED WITH THE PROPER NAME AND ADDRESS OF THE ESTABLISHMENT. ONE NAME AND ONE ADDRESS. ANY PRODUCTS THAT ARE PURCHASED AND RESOLD AT THIS LOCATION MUST HAVE THE NAME AND ADDRESS OF THE ESTABLISHMENT THAT PRODUCT CAME FROM ORIGINALLY. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL MULTI USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED. MUST BE STORED IN A CLEAN, SANITIZED AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL ALUMINUM FOIL MUST BE REMOVED FROM WALLS AND TABLES. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS AND SHELVES, ALL COOKING EQUIPMENT TO REMOVE GREASE BUILD UP, ALL PREP TABLES, BAKERY PANS, STORAGE SHELVES. MUST REMOVE ALL GREASE, FLOUR AND DUST BUILD UP. MUST MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD, GREASE AND FLOUR DEBRIS. MUST REMOVE ALL HEAVY BUILD UP AND MAINTAIN AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN BAKERY HAVE HEAVY BUILD UP OF FLOUR THAT NEEDS TO BE REMOVED, GROCERY WALLS IN NEED OF DETAIL CLEANING TO REMOVE DUST BUILD UP. WALL AT FRYER AREA MUST BE SEALED. TO REMOVE EXPOSED DRY WALL MUST CORRECT AND MAINTAIN AT ALL TIMES. CEILING TILES THAT AREA STAINED OR DAMAGED IN NEED OF REMOVING/REPLACING. CEILING IN BAKERY MUST BE REPAIRED AND MAINTAIN.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BOTH WASHROOM IN NEED OF CLEANING. MUST INSTALL SELF CLOSING DEVICE AND REMOVE DUST BUIL UP AT AIR VENTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. HOOD VENT ABOVE FRYER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF GREASE AND DUST. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • 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. ALL REACH IN COOLERS MUST HAVE THERMOMETERS VISIBLE AT ALL TIMES. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER IN CORNERS AND BEHIND EQUIPMENT IN GROCERY AND BAKERY MUST BE REMOVED AND MAINTAINED.
  4. Réinspection de la plainte

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING WITH HOLES ON THE BAKERY SIDE, STAINED TILES ON THE GROCERY SIDE. CEILING IN WASHROOM IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND REPLACE ALL TILES AND MAINT.
  5. Plainte

    10 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND RODENT ACTIVITY ON THE BAKERY SIDE OF THE OPERATION. 15 DROPPINGS ALONG WALL BASES. MUST CLEAN AND SANITIZE. CONTACT PEST CONTROL. SERIOUS VIOLATION 7-38-020 CITATION ISSUED EVIDENCE OF RODENT ACTIVITY.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PERSON WITH THE CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION. PREMISES MAKES AND SELLS MEAT AND CHEESE PIES, FALAFEL ETC. INSTRUCTED MANAGER TO OBTAIN SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012 CITATION ISSUED. NO SANITATION CERTIFICATE.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMPARTMENT SINK IN POOR REPAIR ONE PARTITION REMOVED INSTRUCTED TO REPAIR OR REPLACE 3 COMPARTMENT SINK. INSTRUCTED MANAGER ON PROPER WASH, RINSE AND SANITIZING ALL MULTI USE UTENSILS. SINK MUST BE LARGE ENOUGH TO SUBMERSE THE LARGEST PIECE OF EQUIPMENT. SERIOUS VIOLTION 7-38-030 SERIOUS VIOLATION. DISHWASHING FACILITIES IN POOR REPAIR.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL MUTI-USE UTENSILS IE....SPOONS, SCOOPS, FORKS, BOWLS ALL IN NEED OF PROPER CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND SANITIZE AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL PREP TABLES, STORAGE SHELVES, REACH IN COOLERS, COOKING EQUIPMENT, SALES SHELVES, AND HOLDING TABLES TO REMOVE ALL BUILD UP AND DEBRIS. FRONT DISPLAY CASE MOLD MUST REMOVE AND MAINTAIN. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT GROCERY SIDE AND BAKERY SIDE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD OF FOOD DEBRIS AND CLUTTER. TILES AT FRONT GROCERY AREA IN POOR REPAIR, MUST CORRECT. CORNER AT YOGURT CASE FLOOR WITH HOLE MUST SEAL. MUST CORRECT AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING WITH HOLES ON THE BAKERY SIDE, STAINED TILES ON THE GROCERY SIDE. CEILING IN WASHROOM IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND REPLACE ALL TILES AND MAINT.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS NEEDED ON THE BAKERY SIDE. MUST PROVIDE AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. VENTIATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE. LARGE AMOUNTS OF GREASE BUILD UP. ALL COOKING EQUIPMENT MUST BE TOTALLY UNDER HOOD VENT. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER IN THE BAKERY AND GROCERY SIDE MUST BE REMOVED AND OR ORGANIZED. ALL CLUTTER IN CORNERS MUST BE REMOVED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Établissements inspectés à proximité

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