THE PURPLE PIG

500 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

25 inspections

1. Canvass13 juin 2019

   0 infraction

2. Canvass13 juin 2019

   0 infraction

3. Plainte18 janv. 2019

   7 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED A SLIGHT DIRT/DEBRIS ACCUMULATION ON THE INTERIOR OF THE ICE MACHINE. MUST REMOVE DIRT/DEBRIS, DETAIL CLEAN, SANITIZE, AND MAINTAIN.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED FOODS ON THE COUNTER IN THE 1ST FLOOR PREP AREA AT IMPROPER TEMPERATURE. OBSERVED 1# OF GOAT CHEESE(68.7F), #1 OF FETA CHEESE(57.0F), 1# OF ROASTED EGGPLANT IN TOMATO SAUCE (64.6F). FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING ALL OF THE FOODS AT IMPROPER TEMPERATURE. THE REPORTED TOTAL VALUE OF THE FOOD IS $30. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED.
   • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
     • OBSERVED KIMCHI IN THE BASEMENT REAR PREP WALK IN COOLER. FACILITY STATES KIMCHI IS MADE IN HOUSE. A VARIANCE IS REQUIRED FOR APPROVAL FROM THE CDPH FOR KIMCHI PRODUCTION. FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE KIMCHI. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED.
   • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
     • SEE VIOLATION 29. NO VARIANCE OR HAACP PLAN ON SITE FOR KIMCHI. MUST CONTACT CDPH AT [email protected] FOR VARIANCE APPROVAL. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED SOME CUTTING BOARDS IN THE BASEMENT REAR PREP AREA STAINED AND WITH DEEP BLACK GROOVES. MUST REPLACE OR RESURFACE.
   • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
     • OBSERVED THE OUTSIDE GREASE BOX WITH EXCESSIVE GREASE ON THE TOP OF THE BOX AND DRIPPING ONTO THE GROUND/ACCUMULATING IN PUDDLES. FACILITY CORRECTED VIOLATION ON SITE BY REMOVING ALL EXCESS GREASE AND DETAIL CLEANING THE BOX AND SURROUNDING AREA. PRIORITY FOUNDATION VIOLATION#:7-38-020(B). CITATION ISSUED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED STAINED AND PEELING CEILING TILES IN THE 1ST FLOOR REAR FOOD PREP/DISHWASHING AREAS. MUST REPLACE.
4. Canvass Re-Inspection23 oct. 2018

   6 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • 2-102.14(N)OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • 2-501.11 OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL FOODS THAT CAN BE SERVED UNDERCOOKED OR RAW. INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE AND A REMINDER ON THE MENU. PRIORITY FOUNDATION. NO CITATION ISSUED.
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • 4-904.11 OBSERVED TABLEWARE NOT PROTECTION FROM CONTAMINATION WITH THE MOUTH PARTS OF THE TABLEWARE EXPOSED. INSTRUCTED TO PROTECT TABLEWARE FROM CONTAMINATION AT ALL TIMES.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • 2-102.13 OBSERVED EXPIRED FOOD HANDLERS CERTIFICATES. INSTRUCTED TO RENEW CERTIFICATES AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • PA 100-0367 OBSERVED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
5. Canvass16 oct. 2018

   10 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE.
   • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
     • OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS (SALAD, BREAD) BY FOOD HANDLERS. INSTRUCTED MANAGER TO NEVER ALLOW BARE HAND CONTACT WITH READY TO EAT FOODS. INSTEAD USE TONGS SPOONS OR FOOD GRADE DISPOSABLE GLOVES AND ALWAYS WASH HANDS BETWEEN GLOVE USE. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS, BONE MARROW AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE FOOD PREP AREA AND INSIDE OF THE WALK IN COOLER; 30 LBS OF BONE MARROW AT 63F-64.4F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL FOODS THAT CAN BE SERVED UNDERCOOKED OR RAW. INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE AND A REMINDER ON THE MENU. PRIORITY FOUNDATION. NO CITATION ISSUED.
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • OBSERVED TABLEWARE NOT PROTECTION FROM CONTAMINATION WITH THE MOUTH PARTS OF THE TABLEWARE EXPOSED. INSTRUCTED TO PROTECT TABLEWARE FROM CONTAMINATION AT ALL TIMES.
   • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
     • OBSERVED OUTSIDE GREASE DUMPSTER LID NOT MAINTAINED WITH EXCESSIVE ACCUMULATED GREASE ON THE LID. INSTRUCTED TO CLEAN AND SANITIZE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED STANDING WATER ON THE FLOOR LOCATED UNDER THE 3 COMPARTMENT SINK AND THE DISH MACHINE IN THE 1ST FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • OBSERVED EXPIRED FOOD HANDLERS CERTIFICATES. INSTRUCTED TO RENEW CERTIFICATES AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • PA 100-0367 OBSERVED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
6. Plainte14 mars 2018

   4 infractions

   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOOR TILES IN POOR REPAIR/LOW GROUT AT 1ST FLOOR PRE AREA AND AT DISHWASH AREA. MUST REPAIR/REGROUT FLOOR TILES AT SAID AREAS.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • CEILING TILES PAINT PEELING ABOVE DISHWASH AREA. MUST REMOVE ALL PEELING PAINT FROM CEILING TILES/REPLACE CEILING TILES.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • DISHMACHINE DRAIN PIPE LEAKING. MUST REPAIR PIPE.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • NO THERMOMETERS INSIDE BAR REACH IN COOLERS. MUST PROVIDE THERMOMETERS INSIDE COOLERS.
7. Réinspection de la plainte20 nov. 2017

   0 infraction

8. Plainte13 nov. 2017

   6 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE, FOUND 1ST FLOOR KITCHEN PREP DRAWER COOLER TEMPERATURE AT 50.1F , INSTRUCTED MGR TO KEEP ALL COOLER AT 40F OR LOWER, COOLER IS USED TO STORE PERISHABLES. COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED. CRITICAL CITATION ISSUED 7-38-005(A)
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE, FOUND 5LBS OF COOKED BEEF STEAKS AT 49.4, 6 LBS OF COOKED POTATOES AT 48.9.3, 5 LBS OF COOKED SQUID AT 50.1F STORED IN FRONT DRAWER COOLER, INSTRUCTED MGR TO KEEP SUCH FOODS AT 40F OF LOWER.CRITICAL CITATION ISSUED 7-38-005(A) FOOD DISCARD VALUED AT $200.
   • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
     • OBSTRUCTED HAND WASH FACILITIES, THE ONLY HAND WASH SINK AT REAR PREP AREA OBSTRUCTED WITH RACKS OF GLASS HOLDER, STRAINER IN SINK BOWL. INSTRUCTED TO KEEP ALL HAND WASH SINK ALWAYS ACCESSIBLE DURING FOOD PREPARATION . CRITICAL CITATION ISSUED. 7-38-030.
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREPVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #2050921 DATED ON 5-23-17 FOR VIOLATION 32: (NO SNEEZE GUARD AT KITCHEN PREP COUNTER NEXT TO CUSTOMERS SEATING AREA, INSTRUCTED TO INSTALL), 35: (CEILING ABOVE PREP STATION IN BASEMENT NEXT TO ROLLING DOOR AND 1ST FLOOR STORAGE IN POOR REPAIR, INSTRUCTED TO INSTALL A BARRIER CEILING TO PREVENT ANY CONTAMINATION). 40 (SEVERAL COOLER MISSING THERMOMETER, INSTRUCTED TO INSTALL AND KEEP IN WARMEST PART) INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME. SERIOUS CITATION ISSUED 7-38-030
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • KITCHEN FLOOR TILES IN BASEMENT MISSING GROUT, INSTRUCTED TO RE-GROUT.
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • FOOD HANDLERS WITH BEARD NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR.
9. Canvass23 mai 2017

   5 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • FACILITY NOT MAINTAINING G PROPER COOLING TEMPERATURE, FOUND PREP COOLER TEMPERATURE AT 52.4F , INSTRUCTED MGR TO KEEP ALL COOLER AT 40F OR LOWER, COOLER IS USED TO STORE PERISHABLES. COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED. CRITICAL CITATION ISSUED 7-38-005(A)
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE, FOUND 50LBS OF COOKED PORK COVERS TIGHTLY IN WALK-IN COOLER AT 49.5F, 5 LBS OF COOKED POTATOES AT 51.3, 5 LBS OF COOKED SQUID AT 51.1 STORED IN SAID COOLER, INSTRUCTED MGR TO KEEP SUCH FOODS AT 40F OF LOWER. FOOD DISCARD VALUED AT $50.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • NO SNEEZE GUARD AT KITCHEN PREP COUNTER NEXT TO CUSTOMERS SEATING AREA, INSTRUCTED TO INSTALL.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • CEILING ABOVE PREP STATION IN BASEMENT NEXT TO ROLLING DOOR AND 1ST FLOOR STORAGE IN POOR REPAIR, INSTRUCTED TO INSTALL A BARRIER CEILING TO PREVENT ANY CONTAMINATION.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • SEVERAL COOLER MISSING THERMOMETER, INSTRUCTED TO INSTALL AND KEEP IN WARMEST PART.
10. Plainte18 nov. 2016

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND WALK-IN COOLER IN THE BASEMENT PREP UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LOWER AT TIME OF INSPECTION. AMBIENT TEMPERATURE WAS 57F BY MY THERMOMETER. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 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 INSIDE OF THE WALK-IN COOLER: 8 TRAYS OF TURKEY CONFIT AT 55.6F, 7 TRAYS OF COOKED MEATBALLS AT 54.9F, 10 CONTAINERS OF CALAMARI AT 54.6F, 12 CONTAINERS OF SAUSAGES AT 53.8F, SEVERAL CONTAINERS OF DUCK AT 55.9F AND VARIOUS CONTAINERS OF POTENTIALLY HAZARDOUS SAUCES AND CREAMS AT 53-58F. MANAGER VOLUNTARILY DISCARDED 100# OF FOOD WORTH $1,000. CRITICAL VIOLATION 7-38-005A
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD: OBSERVED FOOD HANDLER IN THE FRONT PREP AREA PREPARING READY TO EAT BEETS WITH BARE HAND CONTACT. INSTRUCTED STAFF ALL EMPLOYEES HANDLING READY TO EAT FOODS MUST WEAR GLOVES AT ALL TIMES. EMPLOYEES MUST WASH HANDS PRIOR TO PUTTING ON A NEW PAIR OF GLOVES OR CHANGING GLOVES. CRITICAL VIOLATION 7-38-010
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE FOOD STORAGE RACKS IN THE WALK-IN COOLER THAT WAS TAGGED TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE MISSING CEILING TILE IN THE DISHROOM TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE ABOVE THE 3-COMPARTMENT SINK IN THE DISHROOM AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A SLOW DRAINING HAND SINK IN THE FRONT PREP AREA. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR SINK TO PROVIDE ADEQUATE DRAINING AND MAINTAIN.
11. Canvass23 mai 2016

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO HOT WATER PROVIDED AT THE EXPOSED HAND SINK NEXT TO THE 3-COMPARMTENT SINK IN THE BASEMENT AT TIME OF INSPECTION: THE HOT WATER CONNECTION WAS TURNED OFF, WITH COLD RUNNING WATER ONLY AT THE ABOVE MENTIONED HAND SINK. MANAGER CONTACTED A REPAIRMAN WHO WAS ONSITE AND ABLE TO PROVIDE HOT/COLD RUNNING WATER TO THE EXPOSED HAND SINK IN THE BASEMENT PRIOR TO THE END OF INSPECTION. CRITICAL VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE REACH-IN DESSERT COOLER TO REMOVE FOOD SPLATTER ON THE INTERIOR AND EXTERIOR DOOR PANEL, FLOORS OF COOLER, GASKETS, AND FOOD STORAGE RACKS TO REMOVE FOOD BUILDUP--MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE SMALL SPACE BEHIND THE COFFEE STATION IN BETWEEN THE WALL ALONG THE FLOORS AND WINDOW SILL TO REMOVE HEAVY GRIME AND FOOD DEBRIS BUILDUP--MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER AND RUST DAMAGED CEILING TILE ABOVE THE ICE MACHINES IN THE BASEMENT. INSTRUCTED TO REPLACE AND MAINTAIN.
12. Canvass27 mars 2015

    4 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SANITARY HAND DRYING DEVICE/PAPER TOWELS AT EXPOSED HAND WASH SINK BEHIND BAR. MUST PROVIDE FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF REFRIGERATION UNITS IN BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN FRONT PREP AREA, REAR PREP AREA AND DISH ROOM. ALSO CLEAN FLOOR IN BASEMENT STORAGE AND PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE AND MAINTAIN ALL STORAGE AREAS IN BASEMENT, REMOVE ANY UNNECESSARY ARTICLES TO PREVENT HARBORAGE.
13. Short Form Complaint12 mai 2014

    1 infraction

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND LARGE AMOUNTS OF FOOD BEING PREPARED IN AN UNAPPROVED AREA, 264 LBS OF VARIOUS MEATS CURING IN A CURING ROOM MADE FROM A WALK IN FREEZER IN THE BASEMENT WITHOUT A CDPH APPROVED HACCP PLAN ON THE PREMISES. ALSO, FOUND 568 LBS OF FROZEN MEAT AND VEGETABLES VACUUM PACKAGED IN THE BASEMENT PREP FREEZERS WITHOUT A CDPH APPROVED HACCP PLAN ON THE PREMISES. ALL FOOD THAT WAS FOUND CURING AND VACUUM PACKAGED HAS BEEN TAGGED HELD FOR INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN A CDPH HACCP PLAN ON THE PREMISES AND TO PREPARE FOOD IN AN APPROVED PREP AREA OR PROVIDE A SMOOTH EASILY CLEANABLE SURFACE FOR THE FLOORS AND CEILINGS IN THE BASEMENT. SERIOUS VIOLATION 7-38-005(A)
14. Canvass8 avr. 2014

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL MULTI USE UTENSILS MUST BE STORED IN A CLEAN SANITIZED LOCATION. ALL PRE-SET UTENSILS ON TABLES MUST BE INVERTED INTO THE NAPKIN OR REMOVED FROM THE TABLE COMPLETELY. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN REAR PREP AREA IN NEED OF REPLACING. WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACHINES IN NEED OF CLEANING TO REMOVE ANY BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN 1ST FLOOR PREP IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTERS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION UNITS IN NEED OF CLEANING TO REMOVE ALL DUST AND GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION AT ALL TIMES. MUST CORRECT AND MAINTAIN.
15. Canvass26 sept. 2013

    7 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • OBSERVED FOODS FROM AN UNAPPROVED SOURCE IN THE WALK-IN COOLER AND FREEZER. FOOD SUCH AS NECK BONE GRAVY, HAM AND VEAL NECK BONES ARE BEING VACUUMED PACKAGED ON THE PREMISES WITHOUT AN APPROVED HACCP PROGRAM ONSITE. MANAGEMENT DISCARDED ALL VACUUM PACKAGED FOODS DURING THE INSPECTION. MANAGEMENT INSTRUCTED THAT A HACCP PROGRAM MUST BE SUBMITTED TO CDPH AND APPROVED BEFORE PREMISES CAN VACUUM PACKAGE FOOD. CRITICAL VIOLATION 7-38-005B.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE LINE PREP COOLER AND THE BASEMENT WALK-IN COOLER. OBSERVED CHICKEN SALAD AT 50.3F, SAUSAGE AT 45.1-50.1F, PULLED PORK AT 49.8F, EGGPLANT CAPONATA AT 54.3F, PORK TRIPE AT 52.1F, COOKEDN BEANS AT 48.3F, MEATBALLS AT 45.3F, TURKEY AT 63.5F, PORK SHOULDER AT 46.5F. MANAGEMENT VOLUNTARILY DISCARDED 225# OF FOOD WORTH $750. CRITICAL VIOLATION 7-38-005A.
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED UNHYGIENIC FOOD HANDLING PRACTICES BY FOOD HANDLING EMPLOYEES. OBSERVED FOOD HANDLING EMPLOYEES ON THE COOK'S LINE USE A COMMON TOWEL FOR DRYING THEIR HANDS AFTER WASHING THEM. MANAGEMENT INSTRUCTED TO USE DISPOSABLE PAPER TOWELS TO DRY THEIR HANDS AFTER WASHING THEM. CRITICAL VIOLATION 7-38-010A.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED TWO EXPOSED HANDSINKS WITHOUT PAPER TOWELS IN THE BASEMENT PREP AREA AND IN THE DISHWASHING AREA ON THE 1ST FLOOR. MANAGEMENT PROVIDED PAPER TOWELS AT MY REQUEST. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS WITH SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT THE FLOOR ALONG THE COOK'S LINE TO PREVENT PEST HARBORAGE AND STANDING WATER ON THE FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A WADDED UP PIECE OF PLASTIC WRAP USED TO PLUG THE DRAIN AT THE BAR 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE AND USE PROPER SINK STOPPERS AT ALL SINKS. REPAIR THE SINK STOPPERS AT THE BASEMENT 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE OF ALL PREP COOLERS.
16. Réinspection de la plainte4 déc. 2012

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • REFER TO PREVIOUS REPORT FOR DESCRIPTION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REFER TO PREVIOUS REPORT FOR DESCRIPTION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REFER TO PREVIOUS REPORT FOR DESCRIPTION.
17. Plainte4 déc. 2012

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • HIGHT TEMP DISH WASHING MACHINE WITH FINAL RINSE TEMP AT 140F. MACHINE BEING USED DURING INSPECTION. INSTRUCTED MGR TO PROVIDE 180F WATER TEMP OR HIGHER FOR FINAL RINSE. MACHINE IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL REQUEST.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MISSING LABELS ON BULK FOOD CONTAINERS, INSTRUCTED TO LABEL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CONDENSATION PIPE DRAINING IN 3-COMP SINK IN LL KITCHEN, INSTRUCTED TO RE-ROUT PIPE TO FLOOR DRAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER NOTED IN LOWER LEVEL STORAGE ROOM, INSTRUCTED TO ORGANIZE AND MOVE FIXTURE AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.
18. Réinspection de la plainte23 août 2012

    0 infraction

19. Short Form Complaint16 août 2012

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE INSECT CONTROL, FOUND ABOUT 40 LIVE FRUIT FLIES SCATTERED IN FRONT KITCHEN AND PREP AREAS, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER UNDER BAR SINKS, INSTRUCTED TO KEEP FLOOR DRY TO PREVENT INSECTS BREEING.
20. Canvass Re-Inspection6 juin 2012

    6 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #1138308 DATED ON 5-29-12 FOR VIOL # 26 (NO HAND WASH SINK AVAILABLE AT THE EXTENDED BASEMENT PREP AREA. INSTRUCTED TO INSTALL) INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME. PREP TABLES ARE TAGGED NOT ALLOWED TO USE THE EXTENDED PART OF THE LOWER LEVEL KITCHN. MUST CONTACT CDPH FOR TAG REMOVAL WHEN VIOLATION IS CORRECTED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • REFER TO PREVIOUS REPORT FOR DESCRIPTION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REFER TO PREVIOUS REPORT FOR DESCRIPTION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REFER TO PREVIOUS REPORT FOR DESCRIPTION.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REFER TO PREVIOUS REPORT FOR DESCRIPTION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REFER TO PREVIOUS REPORT FOR DESCRIPTION.
21. Canvass29 mai 2012

    6 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • NO HAND WASH SINK AVAILABLE AT THE EXTENDED BASEMENT PREP AREA. INSTRUCTED TO INSTALL.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SEVERAL BULK FOOD AND SPICE CONTAINERS NOT LABELED. INSTRUCTED TO LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TWO SMALL PREP COOLER WITH ICE BUILD-UP, DOORS NOT CLOSING PROPERLY, INSTRUCTED MGR TO DEFROST COOLERS AND REPAIR DOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILING IN BASEMENT PREP AREA IN POOR REPAIR, DRIPPING DUCTS, ROUGH SURFACES, PIPES AND DUCTS RUNNING ALL OVER CEILING AREA, DIRT AND HEAVY DUST BUILD-UP ON A DOOR BEHIND PREP TABLES. INSTRUCTED TO PROVIDE SMOOTH EASY TO CLEAN WALLS AND CEILINGS AND CREATE WALLS BETWEEN LOCKER/ FURNITURE STORAGE ROOM AND PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER IN SEVERLA PREP COOLERS. INSTRUCTED TO PROVIDE IN WARMEST PART OF COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER AND UNORGANIZED BASEMEMENT PREP/ LOCKER ROOMS. INSTRUCTED TO ORGANIZE AND REMOVE CLUTTER.
22. Canvass Re-Inspection23 nov. 2011

    0 infraction

23. Plainte15 nov. 2011

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • (7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. FOUND 11-SMALL/FRUIT FLIES ON A WALL PILLAR BY THE BAR AREA; 9-ON WALLS & BOXES AT BASEMENT ENTRY DOOR; 5-HOVERING INSIDE A DIRTY LINEN BIN IN BASEMENT DOORWAY. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. 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.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL STOCK MUST BE ELEVATED OFF THE FLOOR INSIDE COLD STORAGE ROOM/COOLER & ALONG THE REAR COFFEE STATION STORAGE CORNER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL AREAS AFFECTED BY PEST ACTIVITY MUST BE CLEANED/SANITIZED. CEILING WITH MILDEW STAINS IN BASEMENT DISHROOM MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CRACKED LIGHT SHIELD & BULB THAT IS OUT AT BASEMENT DISHROOM MUST BE FIXED/ REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING INTERNAL THERMOMETERS IN MOST COOLERS MUST BE REPLACED. 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.
24. Canvass26 avr. 2011

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP GROOVES MUST BE REPLACED. RINSE GAUGE OF HIGH TEMP. DISHMACHINE NOT WORKING-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUSTY FAN GUARDS OF WALK-IN COOLER, INTERIOR PANEL OF ICE MACHINE, & INTERIOR OF HANDSINK IN REAR PREP AREA NEED CLEANING. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL STOCK MUST BE ELEVATED OFF THE FLOOR AT DRY OR COLD STORAGE AREAS. FLOOR AROUND CORNERS OF WALK-IN COOLERS OR PREP TABLES NEED DETAILED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES IN BASEMENT DISHROOM-MUST PROVIDE. DUSTY HOOD VENT ABOVE DISHMACHINE NEED CLEANING. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER LEAKING AT ELBOW PIPE OF HANDSINK IN REAR PREP/DISHROOM AREA-MUST FIX. 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.
25. Canvass17 juin 2010

    6 infractions

    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, ICE MACHINE, AND LARGE CAN OPENER. MUST CLEAN AND MAINTAIN.
    • 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. FLOORS THROUGHOUT 1ST AND BASEMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP, UNDER AND AROUND ALL EQUIOPMENT AND IN CORNERS. MUST CLEAN AND MAINTAIN.
    • 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. Use dustless cleaning methods. WALLS AT FRON PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. MUST CLEAN AND MAINTAIN. AIR VENTS ABOVE FRONT PREP LINE IN NEED OF CLEANING TO REMOVE DUST BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. LEAK AT 3-COMP SINK IN NEED OF REPAIR AT DISH WASHING AREA. MUST CORRECT. HAND SINK NEEDED AT BASEMENT PREP AREA. MUST INSTALL.
    • 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. ALL REACH-IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. BASEMENT STORAGE AREA IN NEED OF ORGANIZING AND MAINTAINING. MUST CORRECT.