Jitlada Thai House Restaurant
3715-3717 N HALSTED ST, CHICAGO, IL 60613 · Restaurant
11 inspections
- Canvass
0 infraction
- Canvass Re-Inspection
0 infraction
- Canvass Re-Inspection
4 infractions
- 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
- VIEWED 3 LIVE ROACHES ON PREMISES WHICH ESTABLISHMENT IS TRYING TO MINIMIZE AT THIS TIME.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- THE FOLLOWING NOT CLEAN- SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE, FOOD BUILD UP ENCRUSTED ON EXTERIOR OF OF ALL PREP AREA COOLERS/INSIDE ALL FREEZERS AND COOKING EQUIPMENT, FOOD BUILD UP ON SHELVES THROUGHOUT PREP AND DISHWASH AREA, FOOD BUILD UP ON EXTERIOR/INTERIOR OF ALL SINKS. INSTRUCTED MANAGER TO DETAIL CLEAN AND SANITIZE ALL EQUIPMENT.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON FLOOR IN PREP AREA UNDER COOKING AND COOLING EQUIPMENT, OBSERVED CRACKS/CREVICES AT FLOOR BASE IN PREP/DISHWASH AREA, FOOD/DIRT BUILD UP ON FLOOR AT DRY STORAGE ROOM AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR ALSO MUST SEAL ALL CRACKS/CREVICES ALONG FLOOR BASE THROUGHOUT PREMISES.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- OBSERVED WATER STAINED CEILING TILES ABOVE DINING ROOM AND PREP/DISHWASH AREA, DUST BUILD UP AROUND CEILING VENTILATION AT DINING ROOM AND PREP/DISHWASH AREA, FOOD AND GREASE BUILD UP ON WALLS AT PREP AND DISHWASH AREA, CRACKS/CREVICES IN WALLS AT PREP/DISHWASH AND DRY STORAGE ROOM, OBSERVED GREASE DRIPPING FROM CEILING VENTILATION COVER INTO CONTAINER IN PREP AREA, PEELING METAL WALL PANEL BY HOOD VENTILATION. INSTRUCTED MANAGER TO DETAIL CLEAN ALL WALLS, CLEAN ALL CEILING VENTILATION COVERS, SEAL ALL CRACKS AND CREVICES THROUGHOUT, SEAL ALL HOLES IN WALLS, ALSO MUST REPLACE ALL WATER DAMAGED CEILING TILES/CLEAN DUST FROM CEILING TILES.
- 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
- Canvass
5 infractions
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- OBSERVED LOW TEMPERATURE DISHMACHINE NOT MAINTAINED WHILE IN USE, 0 PPM CHLORINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN LOW TEMPERATURE DISHMACHINE, MUST SANITIZE AT 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030.
- 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
- OBSERVED LIVE ROACHES AT THE FOLLOWING AREAS- FOUND 15 LIVE ROACHES INSIDE STAND UP REACH IN 2-DOOR COOLER AT STORAGE AREA, 15 LIVE ROACHES ON FLOOR IN PREP AREA UNDER WOK/COOKLINE, 10 LIVE ROACHES ON FLOOR/WALLS ADJACENT TO DISHMACHINE ALSO OBSERVED DEAD ROACHES THROUGHOUT ESTABLISHMENT. CRITICAL VIOLATION 7-38-020. SUPERVISOR NOTIFIED.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS INSIDE ALL REACH IN COOLERS, COOLERS DOOR CORNERS AND HINDGES/GASKETS, SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE, DIRT BUILD UP/DEAD ROACHES INSIDE CABINETS IN WASHROOMS, FOOD BUILD UP ENCRUSTED ON EXTERIOR OF OF ALL PREP AREA COOLERS/INSIDE ALL FREEZERS AND COOKING EQUIPMENT, FOOD BUILD UP ON SHELVES THROUGHOUT PREP AND DISHWASH AREA, FOOD BUILD UP ON EXTERIOR/INTERIOR OF ALL SINKS. INSTRUCTED MANAGER TO DETAIL CLEAN AND SANITIZE ALL EQUIPMENT.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON FLOOR IN PREP AREA UNDER COOKING AND COOLING EQUIPMENT, OBSERVED CRACKS/CREVICES AT FLOOR BASE IN PREP/DISHWASH AREA, FOOD/DIRT BUILD UP ON FLOOR AT DRY STORAGE ROOM AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR ALSO MUST SEAL ALL CRACKS/CREVICES ALONG FLOOR BASE THROUGHOUT PREMISES.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- OBSERVED WATER STAINED CEILING TILES ABOVE DINING ROOM AND PREP/DISHWASH AREA, DUST BUILD UP AROUND CEILING VENTILATION AT DINING ROOM AND PREP/DISHWASH AREA, UNCLEAN CEILING LIGHT COVERS ABOVE PREP AND DISHWASH AREA, FOOD AND GREASE BUILD UP ON WALLS AT PREP AND DISHWASH AREA, CRACKS/CREVICES IN WALLS AT PREP/DISHWASH AND DRY STORAGE ROOM, LARGE HOLE IN WALL ADJCENT TO DISHMACHINE, OBSERVED GREASE DRIPPING FROM CEILING VENTILATION COVER INTO CONTAINER IN PREP AREA, PEELING METAL WALL PANEL BY HOOD VENTILATION. INSTRUCTED MANAGER TO DETAIL CLEAN ALL WALLS, CLEAN ALL CEILING VENTILATION COVERS, SEAL ALL CRACKS AND CREVICES THROUGHOUT, SEAL ALL HOLES IN WALLS, ALSO MUST REPLACE ALL WATER DAMAGED CEILING TILES/CLEAN DUST FROM CEILING TILES.
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- Réinspection de la plainte
2 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- FOUND ALL STORAGE RACKS ON PREMISES SOILED WITH FOOD DEBRIS AND DUST BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- FOUND GREASE AND DUST BUILDUP AROUND THE EDGES OF THE CEILING VENT ABOVE THE FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTIAN CEILING VENTS.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Plainte
5 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- FOUND PREP COOLER NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F OR LOWER. AMBIENT TEMPERATURE WAS 57.2F BY MY THERMOMETER AND 58F BY THEIR INTERNAL THERMOMETER. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. FOOD ITEMS IN COOLER THAT WERE OUT TEMPERATURE WERE DISCARDED (SEE VIOLATION #3). UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-8040 OR EMAIL US AT [email protected] CRITICAL VIOLATION 7-38-005A.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLOWING FOODS INSIDE OF THE PREP COOLER: PORK AT 59.3F, SHRIMP AT 54.1F, CHICKEN AT 51.2F, CHICKEN/PORK POTSTICKERS AT 62.7F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $50. CRITICAL VIOLATION 7-38-005A.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- EVIDENCE OF ROACH ACTIVITY, FOUND 4 LIVE ROACHES AND 3 DEAD ROACHES ON TOP AND UNDERNEATH THE FOOD STORAGE RACK NEXT TO THE MOP SINK. INSTRUCTED TO CLEAN AND SANITIZE INFECTED AREAS. ADDITIONAL PEST CONTROL IS NEEDED TO MINIMIZE OR ELIMINATE ROACH ACTIVITY. SERIOUS VIOLATION 7-38-020.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- FOUND ALL STORAGE RACKS ON PREMISES SOILED WITH FOOD DEBRIS AND DUST BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- FOUND GREASE AND DUST BUILDUP AROUND THE EDGES OF THE CEILING VENT ABOVE THE FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTIAN CEILING VENTS.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Canvass Re-Inspection
1 infraction
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Canvass
7 infractions
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- FOUND LOW TEMPERATURE DISHMACHINE NOT PROPERLY SANITIZING.NO CHLORINE SANITIZER WAS OBSERVED AT FINAL RINSE FOR LOW TEMPERATURE DISHMACHINE, 0PPM ON TEST STRIP. MUST REPAIR SO THAT MAINTAINS A FINAL RINSE OF 100PPM CHLORINE. MUST USE 3-COMPARTMENT SINK TO WASH RINSE AND SANITIZE DISHES. DISH MACHINE WAS BEING USE AT THIS TIME OF INSPECTION.(EMPLOYEE WAS WASHING DISHES). CRITICAL VIOLATION ISSUED 7-38-030. TECHNICIAN ARRIVED ON SITE DURING INSPECTION AND REPAIR DISHMACHINE. DISHMACHINE IS NOW SANITIZING AT 100PPM.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- EVIDENCE OF ROACH ACTIVITY NOTED TWO LIVE ROACHES ON TOP AND UNDERNEATH COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZED COOKING EQUIPMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE ROACH ACTIVITY. SERIOUS CITATION ISSUED 7-38-020.
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
- PREVIOUS MINOR VIOLATIONS FROM 11/03/11, INSPECTION REPORT#519300 NOT CORRECTED.(33) DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, INCLUDED INTERIOR OF DEEP FRYER (ALL HAVE EXTREMELY EXCESS OF GREASE.(34) DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES SPECIALLY UNDER AND AROUND COOKING EQUIPMENT(SCRAPE THE EXCESS BUILD-UP OF FOOD DEBRIS AND GREASE).AND MAINTAIN.(38)NEED TO CLEAN VENT COVER THROUGHOUT THE PREMISES (DUST BUILD-UP). ALSO FAN IN DINING AREA HAVING EXCESS DUST BUILD-UP. INSTRUCTED TO REMOVE.SERIOUS CITATION ISSUED 7-42-090.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST LABEL AND DATE COOKED ITEMS INSIDE PREP COOLERS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST SEAL OPENINGS INTO WALL IN FRONT FOOD AREA NEXT TO ICE MACHINE. AND WALL IN DISHWASH AREA. WATER DEMAGED CEILING TILES IN REAR PREP AREA AND DINING AREA MUST REPLACE.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- MUST PROVIDE THERMOMETER AT MILK COOLER LOCATED IN FRONT FOOD STORAGE AREA.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- Plainte
5 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.PROVIDE A RACK FOR PROPER STORE CUTTING BOARD,DO NOT STORE THEM ON FLOOR OR TOO CLOSE TO FLOOR. PROVIDE A SPLASH GUARD AT EXPOSED HAND SINK .BETWEEN THE COUNTER OR MOBILE CART WITH OPENED FOOD.
- 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. PROVIDE COVERS / LIDS FOR ALL FULL WATER PITCHERS THAT ARE STORED IN PUBLIC VIEW, AND TO BE SERVED WATER TO PUBLIC
- 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. DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED INTERIOR OF DEEP FRYER(ALL HAVE EXTREMELY EXCESS OF GREASE BUILD-UP)
- 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. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES SPECIALLY UNDER AND AROUND COOKING EQUIPMENT(SCRAPE THE EXCESS BUILD-UP OF FOOD DEBRIS AND GREASE).AND MAINTAIN.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- 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. NEED TO CLEAN VENT COVER THROUGHOUT THE PREMISES(DUST BUILD-UP).ALSO FAN IN DINING AREA HAVING EXCESS DUST BUILD-UP.INSTRUCTED TO REMOVE.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass Re-Inspection
3 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..REPAIR OR REPLACE BROKEN INTERIOR LINER OF WHITE CHEST FREEZER LID
- 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.DETAIL CLEAN INTERIOR OF DEEP FRYER,PIPE BEHIND COOKING EQUIPMENT, SIDE OF COOKING EQUIPMENT AND UNDER THE HOOD(GREASE BUILD-UP)
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- 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.PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
6 infractions
- 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 FOOD AT IMPROPER TEMPERATURE.TOFU STORE IN DISPLAY PREP COOLER AT TEMP OF 46.6F;47.4F;AND 48F.ALSO FOUNDSPRING ROLLS FILLED WITH COOKED SPINACH AT TEMP OF 54.7F-56.5F;CRAB RANGOON FILLED WITH CREAM CHEESE AT TEMP OF 55.6F AND 56.7F.NO TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED. POUNDS 5, VALUE 46. CRITICAL VIOLATION:7-38-005(A) HOOOO59431-15
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.NO SANITIZE SOLUTION PROVIDED AT 3 COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING POTS, SERVING SPOONS AND KNIFE WITHOUT SANITIZING SOLUTION AT 3 COMPARTMENT SINK. INFORMATION GIVEN HOW TO SET UP SINK (WASH, RINSE AND SANITIZE 100 PPM).CRITICAL VIOLATION:7-39-030 HOOOO59431-15
- 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
- The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUTSIDE GARBAGE AREA NOT MAINTAINED.GARBAGE AREA IS LOCATED IN ENCLOSED GARAGE AREA, HOWEVER WASTE OIL CONTAINER HAS A LAYER OF GREASE, THAT DANGLING FROM FRONT OF CONTAINER , AND DRIPPING ON CEMENT FLOOR.SPLATTERED OIL WAS OBSERVED ON WALLS ALSO.FLOOR HAS FOOD GRIMES(LIQUID AN SOLID), FLOOR DRAIN HAS LAYERS OF SOLID WATES OIL IN IT.FOUL ODORS FROM DIRTY GARBAGE CONTAINERS, WHICH LIDS WAS NOT CLOSED. MANAGER MUST KEEP AREA CLEAN AND MAINTAINED AT ALL TIME.SERIOUS VIOLATION:7-38-020 HOOOO59432-16
- 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.REPAIR OR REPLACE BROKEN INTERIOR LINER OF WHITE CHEST FREEZER LID
- 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.DETAIL CLEAN INTERIOR OF DEEP FRYER,PIPE BEHIND COOKING EQUIPMENT, SIDE OF COOKING EQUIPMENT AND UNDER THE HOOD(GREASE BUILD-UP)
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- 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.PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE