LITTLE SAIGON BAGUETTE

5249-5251 N BROADWAY, CHICAGO, IL 60640 · Restaurant

13 inspections

1. Canvass9 oct. 2019

   0 infraction

2. Canvass Re-Inspection6 déc. 2018

   8 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • 2-102.14(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • 2-501.11 MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-102.11(A2) NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-501.12 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-201.11 NOTED THE FOLLOWING:- -FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS. ALSO NOTED WET FLOORS UNDERNEATH THE 4 COMPARTMENT SINK AT THE REAR PREP AREA. -DIRTY FLOOR DRAINS AT THE FRONT AND REAR PREP AREA BY THE 4 COMPARTMENT SINKS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.12 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS AND SHELVING WITH FLOUR, DUST, GREASE, AND DIRT BUILD-UP THROUGHOUT.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • 4-202.18 NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
3. Canvass26 nov. 2018

   15 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • 2-102.12 NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE PREPARED AND SERVED OR CITY OF CHICAGO SANITATION CERTIFICATE. CERTIFICATES ON SITE (CITY SANITATION CERTIFICATE ON SITE EXPIRED). INSTRUCTED TO HAVE THE ORIGINAL CITY OF CHICAGO ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012.
   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • 2-102.14(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • 2-501.11 MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • 5-205.11 NOTED CLOGGED HAND WASH SINK (WATER NOT DRAINING AT ALL) AT THE REAR FOOD PREP AREA.DISCUSSED WITH MANAGER THAT ALL HAND WASH SINKS MUST BE MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION #7-38-030(C)
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • 4-602.11(E)(4) NOTED SLIGHT DISCOLORATION AT INNER LINING OF ICE MACHINE.INSTRUCTED TO CLEAN AND SANITIZE MACHINE AND MAINTAIN. MANAGER IMMEDIATELY HAD EMPLOYEES CLEAN AND MAINTAIN THE ICE MACHINE.
   • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
     • 3-502.11 NOTED A VACUUM PACKAGING MACHINE ON SITE AND ASSORTED FOOD ITEMS (YOGURT AND LUNCH MEATS)INSIDE THE WALK IN COOLER AND 2 DOOR REFRIGERATION UNITS VACUUM PACKAGED WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE THE VACUUM PACKAGING PROCESS UNTIL A VARIANCE AND HACCP ARE APPROVED BY THE HEALTH DEPARTMENT.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 90 LBS OF PRODUCTS WORTH $630.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION #7-38-005.
   • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
     • 8-103.11 NOTED A VACUUM PACKAGING MACHINE ON SITE AND ASSORTED FOOD ITEMS INSIDE THE WALK IN COOLER VACUUM PACKAGED WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE THE VACUUM PACKAGING PROCESS UNTIL A VARIANCE AND HACCP ARE APPROVED BY THE HEALTH DEPARTMENT.VACUUM PACKAGING MACHINE WAS PREVIOUSLY TAGGED ON 11/9/2017 AND MANAGEMENT CONTINUED TO USE THE MACHINE. PRIORITY FOUNDATION #7-38-005 CONSOLIDATED WITH ABOVE CITATION
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-102.11(A2) NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-501.12 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • 5-205.15(B) NOTED LEAKING FAUCET AT THE BOTTOM OF 4 COMPARTMENT SINK AT THE FRONT PREP AREA AND SLOW DRAIN AT SAME. INSTRUCTED TO REPAIR AND MAINTAIN
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.12 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS AND SHELVING WITH FLOUR, DUST, GREASE, AND DIRT BUILD-UP THROUGHOUT.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-201.11 NOTED THE FOLLOWING:- -FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS. ALSO NOTED WET FLOORS UNDERNEATH THE 4 COMPARTMENT SINK AT THE REAR PREP AREA. -DIRTY FLOOR DRAINS AT THE FRONT AND REAR PREP AREA BY THE 4 COMPARTMENT SINKS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.114 NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • 4-202.18 NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
4. Canvass Re-Inspection18 déc. 2017

   0 infraction

5. Canvass9 nov. 2017

   10 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • OBSERVED APPROXIMATELY 5 LBS PORK STUFFED BUNS PRE-PACKAGED AND ON DISPLAY COUNTER FOR SALE AT IMPROPER TEMPERATURE OF 109.4F. BUNS DISCARDED. ESTIMATED VALUE TO BE $18.00. CRITICAL VIOLATION 7-38-005(A).
   • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
     • NO PAPER TOWELS AVAILABLE/DISPENSING AT THE FOUR COMPARTMENT DISH/PREP AREA EXPOSED HAND SINK. MUST PROVIDE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
   • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
     • THE FOLLOWING FOODS FOUND NOT PROTECTED DURING STORAGE. OBSERVED APPROXIMATELY 500 LBS PREPARED AND VACUUM PACKED ON SITE: HEAD CHEESE, PATE, HAM AND PORK BELLY. BUSINESS FOUND VACUUM PACKING FOODS WITHOUT WRITTEN APPROVAL FROM THE CDPH. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL WRITTEN APPROVAL IS OBTAINED AND TAG REMOVED. OBSERVED RAW CHICKEN STORED DIRECTLY OVER READY TO EAT PREPARED FOODS IN THE WALK-IN COOLER AND READY TO EAT SLICED HARD BOILED EGGS STORED DIRECTLY ON TOP OF RAW MEAT WITH RAW EGGS STORED DIRECTLY ABOVE INSIDE THE COOKS LINE COOLER. ALL FOODS DISCARDED AND DENATURED. MANAGEMENT STATES ESTIMATED VALUE TO BE $3500.00. SERIOUS VIOLATION 7-38-005(A).
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATIONS FROM 5-12-17 NOT CORRECTED. #30- ALL PREPARED READY TO EAT FOODS SUCH AS PICKLED VEGETABLES IN THE WALK-IN COOLER AND FRUIT MUST BE LABELED AND DATED. ALL PRE-PACKAGED PREPARED FOODS FOR SALE IN THE DISPLAY COOLERS MUST BE PROPERLY LABELED WITH THE BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.#32- MUST NOT USE MILK CRATES AS SHELVING THROUGHOUT PREP.#34- DIRTY FLOOR DRAIN UNDER THE FOUR COMPARTMENT SINK. MUST CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • MUST NOT USE NEWS PAPER AS WRAPPING FOR PREPARED PRODUCE IN THE WALK-IN COOLER OR FOR FROZEN FOODS IN THE WALK-IN FREEZER. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE FOOD GRADE BAGS OR WASHABLE CONTAINERS.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS UNDER THE COOKS LINE COOKING EQUIPMENT WITH DIRT AND GREASE. FLOOR AND FLOOR DRAIN UNDER THE REAR THREE COMPARTMENT SINK DIRTY. FLOORS UNDER THE PALLETS OF BULK FLOUR STORAGE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN ALL.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MISSING CEILING TILES IN THE MOP SINK ROOM, BULK FLOUR STORAGE ROOM AND HALLWAY OF REAR PREP AREAS. MUST REPLACE. BLACKENED, MOLDY WALL CAULKING AT THE REAR THREE COMPARTMENT SINK. MUST REPLACE.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • LEAKS ON HOT AND COLS WATER HANDLES (LEFT SIDE) AT THE REAR THREE COMPARTMENT SINK. MUST REPAIR. MUST PROVIDE A BACK FLOW PREVENTION DEVICE AT THE SAME SINK WHERE HOSE IS ATTACHED.
   • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
     • OBSERVED SOILED LINENS BEING IMPROPERLY STORED AT THE FRONT PREP EXPOSED HAND SINK. MUST STORE PROPERLY.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • ALL STORED ITEMS THROUGHOUT THE FRONT COUNTER AREA MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
6. Canvass Re-Inspection12 mai 2017

   4 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • ALL PREPARED READY TO EAT FOODS SUCH AS PICKLED VEGETABLES IN THE WALK-IN COOLER AND FRUIT MUST BE LABELED AND DATED. ALL PRE-PACKAGED PREPARED FOODS FOR SALE IN THE DISPLAY COOLERS MUST BE PROPERLY LABELED WITH THE BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST NOT USE MILK CRATES AS SHELVING THROUGHOUT PREP. SHELVING UNDER SANDWICH PREP MICROWAVE OVEN DIRTY. MUST CLEAN AND MAINTAIN. MUST NOT USE TIN FOIL OR PLASTIC WRAP AS LINER FOR FOOD CONTAINER LIDS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • THE FOLLOWING FOUND DIRTY. MUST CLEAN AND MAINTAIN: INTERIOR OF THE FRONT PREP TWO DOOR COOLER, PLASTIC CRATES FOR STORAGE IN SANDWICH PREP AREA.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • DIRTY FLOOR DRAIN UNDER THE FOUR COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.
7. Canvass2 mai 2017

   7 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 2 LBS COOKED RICE BALLS IN PREPACKAGED PLASTIC CONTAINERS INSIDE AN UNUSED STOVE. 1/2 LB PORK STUFFED PASTRIES IN A HOT HOLDING DISPLAY CASE AT 118.4F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $31.00. INSTRUCTED TO HOLD ALL HOT FOODS AT 140F OR ABOVE OR 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATIONS FROM #1950613 ON 8-17-16 NOT CORRECTED. #35- WALLS BEHIND THE DEEP FRYER AND ONE BURNER STOVE NEEDS DETAIL CLEANING AND MAINTAIN. VENT COVER INSIDE THE EMPLOYEES WASHROOM WITH DUST ACCUMULATED. MUST CLEAN, REMOVE DUST AND MAINTAIN.#32- INSTALL A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND THE PREP TABLE IN THE FRONT SERVING AREA. #43- ALL WIPING CLOTH MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION, NOT ALL OVER THE PREP TABLE.SERIOUS VIOLATION 7-42-090.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • ALL PREPARED READY TO EAT FOODS SUCH AS PICKLED VEGETABLES IN THE WALK-IN COOLER AND FRUIT MUST BE LABELED AND DATED. ALL PRE-PACKAGED PREPARED FOODS FOR SALE IN THE DISPLAY COOLERS MUST BE PROPERLY LABELED WITH THE BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST NOT USE MILK CRATES AS SHELVING THROUGHOUT PREP. SHELVING UNDER SANDWICH PREP MICROWAVE OVEN DIRTY. MUST CLEAN AND MAINTAIN. MUST NOT USE TIN FOIL OR PLASTIC WRAP AS LINER FOR FOOD CONTAINER LIDS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • THE FOLLOWING FOUND DIRTY. MUST CLEAN AND MAINTAIN: INTERIOR OF THE FRONT PREP TWO DOOR COOLER, PLASTIC CRATES FOR STORAGE IN SANDWICH PREP AREA.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • DIRTY FLOOR DRAIN UNDER THE FOUR COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • INOPERABLE VENTILATION IN THE EMPLOYEE WASHROOM. MUST REPAIR/REPLACE.
8. Plainte17 août 2016

   6 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS ON THE PREP COOLER IN THE PREP AREA. SUCH AS LIVER AT 60.0F,1 LB; PORK AT 53.0F,2 LBS; HAM AT 45.4 F, 2 LBS; HEAD CHEESE AT 48.0F,2 LBS; INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F OR LOWER DURING STORAGE ,DISPLAY ON THE PREP COOLER. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED/DENATURED THE SAID PRODUCT WORTH $42.00, TOTAL 7 LBS.
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1763242 DATED 4/19/16, #45-NOT ALL FOOD HANDLERS HAVE IDPH FOOD HANDLERS CERTIFICATE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION. SERIOUS VIOLATION 7-42-090.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • INSTALL A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND THE PREP TABLE IN THE FRONT SERVING AREA. REMOVE ALUMINUM FOIL COVERING THE SIDES OF THE STOVES AND DEEP FRYER.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOOR UNDER AND BEHIND THE DEEP FRYER AND ONE BURNER STOVE NEEDS DETAIL CLEANING(WITH GREASE/DUST ACCUMULATED) AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • WALLS BEHIND THE DEEP FRYER AND ONE BURNER STOVE NEEDS DETAIL CLEANING AND MAINTAIN. VENT COVER INSIDE THE EMPLOYEES WASHROOM WITH DUST ACCUMULATED. MUST CLEAN, REMOVE DUST AND MAINTAIN.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • ALL WIPING CLOTH MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION, NOT ALL OVER THE PREP TABLE.
9. Canvass19 avr. 2016

   8 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ON THE FRONT COUNTER IN ROOM TEMPERATURE. 2 PKG OF RICE DUMPLING WITH PORK,2LBS AT 69.0F, AND 8 PKG OF STEAMED RICE WITH PORK, 4LBS AT 78.9F. CRITICAL VIOLATION 7-38-005(A). INSTRUCTED MANAGER THAT ALL HOT FOODS MUST BE STORED IN THE HOT HOLDING UNIT AT 140F, AND ALL COLD FOODS MUST BE STORED IN A COOLER OR COLD HOLDING UNIT AT 40F OR BELOW. MANAGER DISCARDED THE SAID PRODUCTS WORTH $31.00, TOTAL 6 LBS.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • LABEL ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER.
   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • ALL CLEAN UTENSILS, POTS, PANS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST BUILD-UP AND POSSIBLE CONTAMINATION.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DUST OF FLOUR ALL OVER THE CLEAN FOOD CONTAINERS ON THE SHELVE. MUST CLEAN THE FOOD CONTAINERS,SANITIZE AND MAINTAIN. CLEAN IN DETAIL THE EXTERIOR SIDES OF THE DEEP FRYER AND STOVES WITH GREASE ACCUMULATED AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • CLEAN THE FLOOR UNDER AND BEHIND ALL COOKING EQUIPMENT AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • HOOD/FILTER WITH DUST BUILD UP. MUST CLEAN AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • SLOW DRAINING OF THE EXPOSED HAND SINK AND THE ONE COMPT PREP SINK IN THE FRONT SERVING AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • NOT ALL FOOD HANDLERS HAVE IDPH FOOD HANDLERS CERTIFICATE. MUST PROVIDE NEXT ROUTINE INSPECTION.
10. Canvass5 nov. 2015

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND DISPLAY. OBSERVED VACUUM PACKAGED FOODS (PATE, HAM, PORK BELLY, HEADCHEESE, BAKED PORK, ETC.) STORED IN THE WALK-IN COOLER, WALK-IN FREEZER, AND FRONT DISPLAY CASE WITHOUT A IDPH OR CDPH APPROVED HACCP PLAN ON THE PREMISES. THE VACUUM PACKAGING MACHINE HAS BEEN TAGGED AND HELD FOR INSPECTION. VACUUUM SEALER THAT WAS TAGGED WAS MADE BY HOLLYMATIC: MODEL #VH-20, SERIAL #1079. MANAGEMENT INSTRUCTED THAT A CDPH APPROVED HACCP PLAN IS NEEDED BEFORE VACUUM PACKAGING ANY FOOD. MANAGEMENT DISCARDED 50# OF VACUUM PACKAGED FOODS VALUED AT $200. SERIOUS VIOLATION 7-38-005A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED MEAT STORED DIRECTLY IN GROCERY BAGS INSIDE THE WALK-IN FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE MEAT AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE BOTTOM SHELF OF THE COLD-HOLDING UNIT ON THE FOOD LINE TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
11. License Re-Inspection20 mai 2015

    0 infraction

12. License18 mai 2015

    2 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INADEQUATE NUMBER OF EXPOSED HAND SINKS ON PREMISES. FACILITY CONTAINS THREE PREP AREAS IN THE FRONT, MIDDLE, AND REAR. THE TWO EXPOSED HAND SINKS ARE LOCATED IN THE FRONT AND REAR PREP HOWEVER THE MAJORITY OF THE PREP WORK INCLUDING THE SANDWICH LINE IS LOCATED IN THE MIDDLE PREP AREA. THE REAR EXPOSED HAND SINK IS APPROXIMATELY 3O FEET FROM THE MIDDLE PREP AREA AND THE HAND SINK IN THE FRONT PREP REQUIRES TO PASS THROUGH A SWINING DOOR. INSTRUCTED TO INSTALL AN EXPOSED HAND SINK IN THE MIDDLE PREP AREA FOR EMPLOYEES WORKING THE FOOD LINE, AND PREPARING FOOD ON THE PREP TABLES IN THE MIDDLE PREP. NO CITATION ISSUED. SERIOUS VIOLATION 7-38-030
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS FOR ALL REFRIGERATION UNITS ON PREMISES.
13. License20 nov. 2014

    0 infraction