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SZYMANSKI BROS, INC

6016 W IRVING PARK RD, CHICAGO, IL 60634 · Grocery Store

20 inspections

  1. Canvass

    0 infraction

  2. Réinspection de la plainte

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MISSING SINK STOPPERS FOR THE DISH WASHING 3 COMPARTMENT SINK (2ND FLOOR KITCHEN AREA).INSTRUCTED TO PROVIDE 3 ADEQUATE WORKING SINK STOPPERS AND TO MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO WASTE RECEPTACLE IN THE WASHROOMS. MANAGEMENT INSTRUCTED TO PROVIDE A COVERED WASTE RECEPTACLE IN THE WASHROOMS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE WASHROOM DOOR (2ND FLOOR KITCHEN AREA).INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON WASHROOM DOOR AND TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING END CAPS ON LIGHT SHIELDS AT FRONT DELI FOOD PREP AREA. INSTRUCTED TO INSTALL AND TO MAINTAIN.
  3. Plainte

    13 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE BUT HAS IN-COMPLETE CLEAN-UP ITEMS AS OUTLINED IN POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HAND WASHING SOAP AT HAND SINK IN EMPLOYEES WASH ROOM(2ND FLOOR KITCHEN AREA).HAND WASHING SINKS MUST BE PROPERLY SUPPLIED WITH HAND SOAP AND MAINTAIN AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.(COS=CORRECTED ON SITE DURING INSPECTION).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HAND PAPER TOWELS OR HAND DRYING DEVICE AT HAND WASHING SINK IN (2ND FLOOR KITCHEN AREA)WHILE EMPLOYEES ACTIVELY PREPARING FOODS AND IN EMPLOYEE WASH ROOM SAME AREA.MANAGEMENT INSTRUCTED TO PROVIDE HAND PAPER TOWELS AT ALL HAND WASHING SINKS AND MAINTAIN AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),NO CITATION ISSUED.(COS=CORRECTED ON SITE DURING INSPECTION). (VIOLATION CONSOLIDATED WITH ABOVE CITATION).
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO PROPERLY LABEL DRY BULK FOOD CONTAINERS/BINS WITH COMMON NAME (SALT, SUGAR, FLOUR ETC.)AT 2ND FLOOR KITCHEN AREA AND TO MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 30 LIVE SMALL FLIES AT REAR UNDER STAIRCASE STOCK STORAGE AREA AND IN BAKERY FOOD PREPARATION AREA ADJACENT TO WALK-IN-COOLERS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS PEST CONTROL SERVICE IS NOW RECCOMENDED.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MISSING SINK STOPPERS FOR THE DISH WASHING 3 COMPARTMENT SINK (2ND FLOOR KITCHEN AREA).INSTRUCTED TO PROVIDE 3 ADEQUATE WORKING SINK STOPPERS AND TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE COOKING STOVES (2ND FLOOR KITCHEN AREA)TO REMOVE GREASE BUILD-UP AND TO MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO WASTE RECEPTACLE IN THE WASHROOMS. MANAGEMENT INSTRUCTED TO PROVIDE A COVERED WASTE RECEPTACLE IN THE WASHROOMS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE WASHROOM DOOR (2ND FLOOR KITCHEN AREA).INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON WASHROOM DOOR AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE (2ND FLOOR DRY STORAGE ROOM) ADJACENT TO KITCHEN AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS OFF THE FLOOR AT LEAST 6" INCHES AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN FLOOR TILES IN WALK-IN-COOLER (2ND FLOOR KITCHEN AREA) AND BROKEN/MISSING FLOOR TILES IN (FRONT OF THE 3 COMPARTMENT SINK AREA)IN REAR 1ST FLOOR SMOKEHOUSE PREP AREA.INSTRUCTED TO REPAIR/REPLACE AND TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING END CAPS ON LIGHT SHIELDS AT FRONT DELI FOOD PREP AREA. INSTRUCTED TO INSTALL AND TO MAINTAIN
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • OBSERVED OWNER AND TWO EMPLOYEES IN THE STORE WITHOUT A FACE COVERING.MUST PROVIDE FACE COVERINGS.CITATION ISSUED 7-28-060.(COS=CORRECTED ON SITE DURING INSPECTION).SEE COMMENTS. - COS
  4. Canvass Re-Inspection

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND CERTIFIED MANAGER WITH AN EXPIRED CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE A CURRENT CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. INFORMATION GIVEN. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN VENT GRILL WITH EXCESSIVE DUST AND DRIED FOOD ACCUMULATION IN BAKERY DISPLAY COOLER
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • INSTRUCTED TO CLEAN AND MAINTAIN REAR OUTSIDE GARBAGE AREA ENCLOSURES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS AND CEILING WITH DUST AND FOOD SPILLAGE INSIDE GROCERY WALK-IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD DEBRIS AND SOME LITTER ALONG THE WALLS AND IN ALL CORNERS INSIDE BAKERY WALK-IN COOLER, BAKERY PREP AREA AND IN 2ND FLOOR KITCHEN AND STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED BROKEN AND MISSING FLOOR TILES (BY 3 COMPARTMENT SINK) IN SMOKE HOUSE PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
  5. Canvass

    13 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND CERTIFIED MANAGER WITH AN EXPIRED CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE A CURRENT CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. INFORMATION GIVEN. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT ALL HAND SINK.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS/BINS IN BAKERY PREP AREA AND IN 2ND FLOOR KITCHEN AREA) IDENTIFIED WITH COMMON NAME (EG FLOUR, SUGAR, SALT ETC).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN VENT GRILL WITH EXCESSIVE DUST AND DRIED FOOD ACCUMULATION IN BAKERY DISPLAY COOLER
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • FOUND NO HOT RUNNING WATER PROVIDED AT 3 COMPARTMENT SINK IN SECOND FLOOR KITCHEN (WATER TEMPERATURE OF 79.9F). INSTRUCTED TO REPAIR. MUST PROVIDE HOT RUNNING WATER OF 110.0 F. PRIORITY VIOLATION 7-38-030 (C) NO CITATION ISSUED (2) DAY NOTICE ISSUED
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • INSTRUCTED TO CLEAN AND MAINTAIN REAR OUTSIDE GARBAGE AREA ENCLOSURES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD DEBRIS AND SOME LITTER ALONG THE WALLS AND IN ALL CORNERS INSIDE BAKERY WALK-IN COOLER, BAKERY PREP AREA AND IN 2ND FLOOR KITCHEN AND STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REPLACE HEAVY WATER STAINED CEILING TILES ABOVE BAKERY PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS AND CEILING WITH DUST AND FOOD SPILLAGE INSIDE GROCERY WALK-IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED BROKEN AND MISSING FLOOR TILES (BY 3 COMPARTMENT SINK) IN SMOKE HOUSE PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
  6. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY/KIT ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY/KIT. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SHELVING AND CABINETS UNDER WORK TABLES OT SECOND FLOOR FOOD PREP AREA STARTING TO RUST.INDTRUCTED MANAGEMENT TO REPAIR. CORE VIOLATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW DEVICE AT ICE MACHINE AT DELI AREA.INSTRUCTED MANAGEMENT TO INSTALL OR FIND THE LOCATION OF THE BACKFLOW DEVICE AT ICE MACHINE AT DELI AREA. CORE VIOLATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER INSIDE THE EAST WASHROOM 1ST FLOOR.INSTRUCTED MANAGEMENT TO REMOVE CLUTTER FROM EAST RESTROOM 1ST FLOOR. CORE VIOLATION
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT SHIELD MISSING FROM SECOND FLOOR FOOD PREP AREA.INSTRUCTED MANAGEMENT TO INSTALL A LIGHT SHIELD AT SECOND FLOOR FOOD PREP AREA. CORE VIOLATION
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO CERTIFIED FOOD HANDLERS.INSTRUCTED MANAGEMENT TO GET FOOD HANDLERS CERTIFIED. CORE VIOLATION
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN CERTIFICATION ON SITE.INSTRUCTED MANAGEMET TO BECOME ALLERGEN CERTIFIED. CORE VIOLATION
  7. Réinspection de la plainte

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL A SPLASH GUARD OR DIVIDER BETWEEN 3 COMPARTMENT SINK AND GRILL AT 2ND FLOOR KITCHEN AREA.---------MUST CLEAN AND REPAINT RUSTY METAL RACKS INSIDE WALK-IN COOLER AT 2ND FLOOR KITCHEN OR REPLACE.
  8. Plainte

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND FACILITIES (WALK-IN COOLER LOCATED IN SECOND FLOOR KITCHEN) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. NOTED WITH AN AIR TEMPERATURE OF 50.5F. INSTRUCTED MANAGER, COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. WALK-IN COOLER IS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. (CORRECTED DURING INSPECTION. SERVICE TECHNICIAN ON SITE. REPAIRED WALK-IN COOLER INVOICE PROVIDED. WALK-IN COOLER AIR TEMPERATURE NOW AT 38.2F) CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENTS DURING STORAGE INSIDE WALK-IN COOLER (WITH AN AIR TEMPERATURE OF 50.5F). NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD ITEMS: PORK HAM 48.9F, CABBAGE ROLL AT 50.6F, PORK STEW AT 49.9F, SAUERKRAUT AT 70.3F/55.2F, CREAM CHEESE AT 48.8F/49.2F/49.5F/50.3F, GROUND PORK AT 50.8F, FISH AT 50,1F, GIZZARD AT 49.9F, FARMERS CHEESE AT 50.2F, PORK LOIN AT 49.2F, BEEF STEW AT 48.7F, DUCK AT 47.9F, FRIED TURKEY AT 49.4F, COLESLAW AT 51.6F, CUCUMBER SALAD AT 51.8F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $800.00, TOTAL WEIGHT 200 LBS. CRITICAL VIOLATION 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND APPROXIMATELY 20 LIVE SMALL FLIES IN PRODUCE DISPLAY AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. ALSO, MUST REPLACE BROKEN WINDOW SCREEN IN SECOND FLOOR PREP/COOKING AREA. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND DISH WASHING FACILITIES (3 COMPARTMENT SINK) LOCATED IN SECOND FLOOR KITCHEN NOT PROPERLY MAINTAINED. WASTE WATER BACKING-UP FROM ONE COMPARTMENT INTO ANOTHER COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL A SPLASH GUARD OR DIVIDER BETWEEN 3 COMPARTMENT SINK AND GRILL AT 2ND FLOOR KITCHEN AREA.---------MUST CLEAN AND REPAINT RUSTY METAL RACKS INSIDE WALK-IN COOLER AT 2ND FLOOR KITCHEN OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN 2ND FLOOR DRY STORAGE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER INSIDE DAIRY WALK-IN COOLER AND KITCHEN HOOD AND FILTERS WITH DUST AND GREASE ACCUMULATION.---------MUST REMOVE PEELING PAINT ON CEILING ABOVE PREP/COOKING AREA IN 2ND FLOOR KITCHEN AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS MUST BE SHIELDED ABOVE WALK-IN COOLER ENTRANCE DOOR AT 2ND FLOOR KITCHEN AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LOOSE FAUCET NECK AT EXPOSED HAND SINK IN SECOND FLOOR KITCHEN AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
  9. Réinspection de la plainte

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND REPAINT OR REPLACE EXTERIOR TOP SURFACES OF GREASE BOX WITH EXCESSIVE RUST ACCUMULATION UNDERNEATH 3 COMPARTMENT SINK IN MEAT SMOKING PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH GREASE AND DUST BUILD-UP INSIDE WALK IN COOLER (PREP/COOKING ND FLOOR AREA).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE CRACKED AND MISSING LIGHT SHIELD ABOVE SECOND FLOOR PREP/COOKING AREA AND MISSING LIGHT SHIELD ABOVE MEAT SMOKING PREP AREA IN FIRST FLOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE METAL STEM THERMOMETER FOR FOOD HANDLER TAKING HOT AND COLD HOLDING OF FOOD PRODUCTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN SECOND FLOOR STORAGE AREA BY THE STAIRCASE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INCOMPLETE EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES PROVIDED. INSTRUCTED ALL FOOD HANDLER MUST HAVE FOOD HANDLER TRAINING CERTIFICATES AVAILABLE.
  10. Plainte

    8 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND INTERIOR OF ICE MACHINE NOT MAINTAINED. INTERIOR SURFACES OF ICE MACHINE BEHIND LOWER PANEL WITH VISIBLE MOLD LIKE SUBSTANCES (EXCESSIVE BLACK/PINK SLIMY SUBSTANCE) SEVERE BUILD-UP LIKELY TO CONTAMINATE THE ICE WHICH TO BE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO EMPTY ICE MACHINE. MUST CLEAN (WASH, RINSE AND SANITIZE) AND MAINTAIN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.-------------FOUND FOOD NOT PROTECTED DURING DISPLAY FOR SALE. PRESENCE OF GREEN MOLD INSIDE LUDWIG DAIRY TWAROG SERNIKOWY TRZYKROTNIE (FARMERS CHEESE) MELONY 2.2 LBS (1000 GRAM) MANUFACTURED BY LUDWIG DAIRY PRODUCTS DIXON ILLINOIS 61021). THE SAID FOOD PRODUCTS HAS NO EXPIRY DATE. MANAGER DISCARDED THE SAID PRODUCT. TOTAL WEIGHT 5 LBS. TOTAL $50.00. MANAGEMENT WILL CONTACT DISTRIBUTOR. SERIOUS VIOLATION 7-38-005 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND REPAINT OR REPLACE EXTERIOR TOP SURFACES OF GREASE BOX WITH EXCESSIVE RUST ACCUMULATION UNDERNEATH 3 COMPARTMENT SINK IN MEAT SMOKING PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT 2ND FLOOR STORAGE ROOM. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR EASY ACCESS CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH GREASE AND DUST BUILD-UP INSIDE WALK IN COOLER (PREP/COOKING ND FLOOR AREA).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE CRACKED AND MISSING LIGHT SHIELD ABOVE SECOND FLOOR PREP/COOKING AREA AND MISSING LIGHT SHIELD ABOVE MEAT SMOKING PREP AREA IN FIRST FLOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE METAL STEM THERMOMETER FOR FOOD HANDLER TAKING HOT AND COLD HOLDING OF FOOD PRODUCTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN SECOND FLOOR STORAGE AREA BY THE STAIRCASE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INCOMPLETE EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES PROVIDED. INSTRUCTED ALL FOOD HANDLER MUST HAVE FOOD HANDLER TRAINING CERTIFICATES AVAILABLE.
  11. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO LABEL ON FOODS OFFERED FOR SALE IN DISPLAY COOLER, INSTRUCTED TO PROVIDE ADEQUATE LABELS,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CRACKED DELI CASE SLIDING DOOR, AND RUSTY SHELVING INSIDE WALK-IN COOLER, INSTRUCTED TO REPLACE,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VENTS NOT CLEAN ABOVE ALL COOKING EQUIPMENT, INSTRUCTED TO DETAIL CLEAN,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN UNDER AND BEHIND ALL EQUIPMENT, IN KITCHEN AND STORAGE AREAS, ALSO IN WALK-IN COOLERS, INSTRUCTED TO CLEAN AND BETTER MAINTAIN ALL AREAS, FLOOR TILE IN MEAT MARKET AREA CHIPPED, INSTRUCTED TO REPLACE,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL ABOVE THREE COMPARTMENT SINK IN BAKERY AREA IN POOR REPAIR, CAULKING STAINED, INSTRUCTED TO REPLACE,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO THREE SINK STOPPERS FOR THREE COMPARTMENT SINK, INSTRUCTED TO PROVIDE FOR ALL SINKS,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STORAGE AREAS CLUTTERED, INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND BOXES STORED INSIDE STORAGE ROOMS TO PREVENT PEST HARBORAGE, ELEVATE ALL STOCK 6 INCHES AWAY FROM WALL AND 6 INCHES OFF OF FLOOR,
  12. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENTS DURING STORAGE AND DISPLAY ON TOP OF DISPLAY COUNTER IN DELI PREP/SERVICE AREA. INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: SMOKED HAM AT 67.5F, 71.4F, 69.9F, 68.9F, SMOKED FISH AT 49.8F, 61.6F, 68.3F AND SMOKED CHICKEN AT 60.9F, 64.6F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $400.00 TOTAL WEIGHT OF 100 LBS. CRITICAL VIOLATION 7-38-005 (A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS WITH EXCESSIVE FOOD ACCUMULATION INSIDE BAKERY WALK-IN COOLER AND INSIDE SECOND FLOOR KITCHEN WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE CRACKED LIGHT SHIELD ABOVE SECOND FLOOR PREP/COOKING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR DRAINPIPE WITH LEAK UNDERNEATH 3 COMPARTMENT SINK IN SECOND FLOOR PREP/COOKING AREA.----------MUST PROVIDE WORKING DRAIN STOPPERS FOR ALL 3 COMPARTMENT SINK.---------MUST REPAIR WATER LEAK UNDERNEATH EXPOSED HAND SINK IN BAKERY PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND BOXES STORED INSIDE SECOND FLOOR STORAGE ROOM (NEXT TO LIQUOR STORAGE) TO PREVENT PEST HARBORAGE.
  13. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around 3 compartment sink in deli prep area in state of disrepair, shall be repaired/replaced, caulk around exposed hand sink, 3 compartment sink in meat department 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 cooking equipment, prep table lower shelving not clean, need detailed cleaning(crevices). walk in cooler shelving/racks in 2nd floor walk in cooler not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under shelving/racks in walk in coolers not clean, need detailed cleaning(corners).Floor under heavy equipment, cooking equipment not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged/missing ceiling tiles in rear prep area, shall be repaired/replaced.
  14. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found food items not properly dated labeled in walk in cooler, walk in freezer, reach in coolers, and reach in freezers, must date and label food items in walk in cooler, walk in freezer, reach in coolers, and reach in freezers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.Rear storage shelving in 2nd floor that had exposed raw wood, shall be repaired/sealed.Reach in cooler shelving racks in 2nd floor prep area, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of storage shelving in kitchen prep area, prep area(bakery), not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in 2nd floor prep area, rear storage area(2nd floor) not clean, need detailed cleaning(corners). Floors in bakery prep area, and deli prep area need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged stained ceiling tiles in kitchen prep area, deli prep area , shall be replaced, walls, ceiling in 2nd floor storage area need cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in prep areas(1st floor, 2nd floor) not clean, need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in walk in coolers not clean, need detailed cleaning. exhaust canopy in kitchen prep area(2nd floor) not clean, needs detailed cleaning.
  15. Canvass Re-Inspection

    0 infraction

  16. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND OVER 20 MICE DROPPINGS ALONG WALLS AND UNDER SHELVES IN 2ND FLOOR STORAGE ROOM ALSO NOTED OVER 30 LIVE SMALL FLIES IN REAR FIRST FLOOR STORAGE AREA (AROUND POTATO AND ONION STORAGE AREA). INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSE PEST CONTROL FOR SERVICE. FRONT ENTRANCE BOTTOM DOOR NOT RODENT PROOFED WITH 1/4 INCH GAP OR OPENING. INSTRUCTED TO FIX. SERIOUS CITATION ISSUED 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO FIX OR REPLACE BROKEN RUBBER GASKET AROUND REACH-IN PREP FREEZER AND MUST BE DEFROSTED WITH HEAVY ICE BUILD-UP IN 2ND FLOOR KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN STORAGE OR BEVERAGE SHELVES INSIDE WALK-IN/DISPLAY COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS INSIDE WALK-IN COOLER IN 2ND FLOOR KITCHEN AREA.------MUST REPAIR OR REPLACE MISSING FLOOR TILES IN SMOKE PREP AREA. (BY 3 COMPARTMENT SINK).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO FIX BROKEN AND MISSING WALL TILES BEHIND FRYER IN BAKERY PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDER MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK IN SMOKE PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLERS AND FREEZERS.
  17. Canvass Re-Inspection

    0 infraction

  18. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Facilities not maintaining proper temperature. Found open sausage display cooler at 69.1 F while storing potentially hazardous foods. Instructed that cooler must maintain 40 F or below. Critical citation issued 7-38-005(A). "Held for Inspection" tag placed on cooler.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found assorted hanging sausage behind deli counter at 63.4 F to 68.3 F. Establishment has labortary testing indicating water activity higher then .85. Instructed that water activity must be .85 or less for product to be shelf-stable. Critical citation issued 7-38-005(A). Manager voluntarily denatured and discarded. Value $274.48, 85lbs
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Evidence of live insects on premises. Observe gnats in bakery area around bags of dry ingredients approximately 10 and on second kitchen storage area approximately 5 gnats. Instructed to detail clean area and remove all live activity. Front exit door has 1/4 gap at bottom. Instructed to repair exit door to prevent rodent and insect entry. Serious citation 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facilities not maintained or operated. Establishment has four-three compartment sinks. While draining the water in the middle of three of three compartment sinks-rear, meat and second floor kitchen water coming up left and right sides of sink with various food particles. Instructed to detail clean grease trap and drainline to prevent inadequate disposal of waste water. serious citation issued 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Sinks, storage shelves, coolers and cooking equipment not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor behind equipment and in prep area not cleaned. Instructed to detail clean and remove excessive water on floor.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling and walls in areas not maintained. Instructed to remove chipped paint and repaint walls and replace all damaged/water stained ceiling tile.
  19. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • next regular inspection
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NEXT REGULAR INSPECTION
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NEXT REGULAR INSPECTION
  20. 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 FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,MEAT LOAF 60F 10LBS,POTTED MEAT 60F 10LBS,COOKED PORK 60F 5 LBS TOTAL $100 ALL FOODS ARE ON TOP OF THE COUNTER ,MANAGER DISCARDED THE FOOD,INSTRUCTED MUST KEEP COLD FOOD AT 40F OR BELOW
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND INTERIOR ICE MACHINE VERY DIRTY WITH BLACK MOLD FLOWING /TOUCHING ICE WATER ,FOOD NOT PROTECTED,SERIOUS VIOLATION,GIVEN 5 DAYS 03-25-10 TO CORRECT THE VIOLATION,INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE
    • 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.HAND SINK WITH LOW PRESSURE HOT WATER,MUST FIXED FAUCETS IN PREP AREA 1ST FLR AND 2ND FLOOR
    • 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 IN PREP AREA SLIPPERY AND WET ,MUST KEEP FLOOR DRY AND NON SLIP
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST CALIBRATE THERMOMETER IN WALK IN COOLER
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST KEEP ICE SCOOP IN A SANITIZED CONTAINER