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ALICE'S BAR B QUE

65 E 43RD ST, CHICAGO, IL 60653 · Restaurant

Inspection summary

ALICE'S BAR B QUE has been inspected 20 times by Chicago Department of Public Health since January 8, 2010. The most recent inspection, on June 24, 2021, found no infractions.

4 of 20 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on April 1, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on June 8, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 15, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 10, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on February 21, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

20 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN INSIDE OF REFRIGERATION UNITS WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.
  3. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES.MUST REPLENISH SUPPLIES WHEN USED. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND THE WIPING CLOTHS NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE FAUCET NECK AT THE THREE COMP SINK LEAKING WHEN WATER IS ON AND RUNNING; REPAIR OR REPLACE FAUCET NECK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND THE FLOORS IN THE STORAGE AND FOOD PREPARATION AREA BROKEN/DAMAGED. ALSO, THE FLOORS IN THE STORAGE AREA BY THE OFFICE ARE RUSTY. INSTRUCTED TO REPLACE THE BROKEN/DAMAGED AND RUSTY FLOOR TILES THROUGH OUT. MAINTAIN SMOOTH AND EASILY CLEANABLE FLOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MOPS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP.
  4. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SOME LOOSE RUBBER GASKETS ON THE DOORS OF THE TWO DOOR REFRIGERATION UNITS; MUST REPAIR OR REPLACE GASKETS WHERE NEEDED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE FAUCET NECK AT THE THREE COMP SINK LEAKING WHEN WATER IS ON AND RUNNING; REPAIR OR REPLACE FAUCET NECK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS IN CORNER AREAS OF STORAGE AND PREP AREA. INSTRUCTED TO CLEAN CEILING VENT TO REMOVE DUST OBSERVED IN STORAGE ROOM WHERE HOT WATER TANK STORED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOME AREAS ALONG THE WALL BASE IN THE STORAGE ROOM IN POOR REPAIR AND SOME HOLES IN THE WALL; SEAL HOLES AND PROVIDE PROPER WALL COVING ALONG WALL BASE WHERE NEEDED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING CERTIFICATE.
  5. Short Form Complaint

    0 infractions

  6. Complaint

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed coleslaw without proper label on packages. Instructed to label with prep date on each container. Instructed all potentially hazardous foods must be labeled with prep date; dry storage foods must be labeled with name.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed excessive dirt build up on floors under front counter, and on floor in front of prep area near window. Must detail clean and sanitize all floors. Must maintain same.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observed no light inside 3 door cooler in rear by office door. Must provide adequate lighting to allow for proper cleaning. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Must install backflow prevention device on utility sink in rear of facility. Must maintain same. Observed hole in pipe in office restroom. Must seal to prevent pest entry.
  7. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed heavy debris in bottom of 3 door cooler in rear near office door. Must detail clean and sanitize. Must maintain same.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed large crack/gap from floor to ceiling, between wall and doorway threshold (next to dry storage, just inside kitchen entry door from customer area). Must seal gap to prevent pest entry. Must maintain same.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observed no light inside 3 door cooler in rear by office door. Must provide adequate lighting to allow for proper cleaning. Must maintain same.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    6 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR SURFACES AND FAN GUARDS OF ALL COOLERS AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR TORN SCREEN ON REAR DOOR.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTALL SELF-CLOSING DEVICE ON WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.
  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED LOOSE RUBBER GASKETS AT THE TWO AND THREE DOOR REFRIGERATORS AND THE TWO DOOR FREEZER; REPAIR OR REPLACE GASKETS WHERE NEEDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DRIED BLOOD ON SHELF INSIDE OF TWO DOOR FREEZER; CLEAN TO REMOVE BLOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AROUND AND BEHIND KITCHEN EQUIPMENT AND INSIDE OF EMPLOYEE ROOM IN REAR OR KITCHEN.
  11. Canvass Re-Inspection

    0 infractions

  12. Canvass

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INADEQUATE HANDS WASHING FACILITIES,FOUND NO SOAP NOR PAPAER TOWELS IN EMPLOYEES TOILET ROOM, INSTRUCTED MGR TO PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED, FOUND OPEN DRUMS OF GREASE STORED ON GROUND AROUND GARBAGE DUMPSTER, TRASH AND WOOD LOGS PILED UP AT RESTAURNT BACK YARD, INSTRUCTED MGR TO DISCARD ALL GREASE PROEPRLY AND CLEAN BAKYARD AREA. SERIOUS CITATION ISSUED 7-38-20
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN HAND SINK AND PREP TABLE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A DRAIN BOARD AT 3-COMP SINK FOR PROEPR UTENSILS DRYING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • GARDEN HOSE ATTACHED TO 3-COMP SINK FAUCET, INSTRUCTED TO REMVOE.
  13. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR REAR BOTTOM OF FRYER TO REMOVE FOOD PARTICLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER SMOKER AND BEHIND TOILET IN EMPLOYEE WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL FAN ABOVE REAR DOOR AND IN FRONT NEAR PIT TO REMOVE DUST BUILD UP. CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED.
  14. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE DUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT, STORAGE, REFRIGERATION UNITS, ETC AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME AREAS OF WALLS AND CEILING VENTS DUSTY; CLEAN AND MAINTAIN. VENTILATION SYSTEM ABOVE BBQ PIT FULL OF SOOT; INSTRUCTED TO CLEAN REGULARLY TO AVOID FIRES AND ABSORB SMOKE. VENTILATION SYSTEM ABOVE FRYER AND GRILL DOES NOT APPEAR TO BE WORKING PROPERLY; RECOMMENDED TO HAVE SYSTEM CHECKED.
  15. Complaint Re-Inspection

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAL ALL EQUIPTMENT i.e.COOLERS, DEEP FRYERS PREP TABLES AND SHELVES OF PREP TABLES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL COOKING EQUIPMENT TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CORRECT AND MAINBTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL GREASE AND SMOKE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  16. Complaint

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND REACH IN COOLER AT 48.9 DEGREES AIR TEMPERATURE. COOLER BEING TAGGED HELD FOR INSPECTION AT THIS TIME. COOLER CAN NOT BE USED UNTIL CORRECTED AND REINPECTED BY THE CDPH. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. FACILITIES TO MAINTAIN PROPER TEMPERATURE.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 50LBS OF COOKED RIBS AND 4 LBS OF COOKED HOT LINKS AT IMPROPER TEMPERATURE. 64 DEGRESS - 71 DEGREES. BEING STORED IN REACH IN COOLER IN A CLOSED RUBBERMAID CONTAINER. INSTRUCTED MANAGER ON PROPER COOLING FOR STORAGE. PRODUCT WAS DISCARDED AND DENATURED AT THIS TIME. TOTAL VALUE 54 LBS $150.00 CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS PRODUCT AT IMPROPER TEMPERATURE DURING STORAGE
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED. CONTAINERS OPEN AND OVERFLOWING. INSTRUCTED MANAGER TO CONTACT GARBAGE COMPANY FOR SERVICE. OUTSIDE YARD AREA WITH LARGE AMOUNTS OF CLUTTER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. OUTSIDE GARBAGE AREA NOT MAINTAINED.
    • 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 AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL COOKING EQUIPMENT TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CORRECT AND MAINBTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL GREASE AND SMOKE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  17. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROPERLY LABEL ALL FOOD ITEMS NOT IN THIER ORIGINAL CONTAINERS. MAY NOT STORE FOOD IN GARBAGE BAGS. MUST PROVIDE FOOD GRADE STORAGE CONTAINERS TO PROPERLY STORE FOOD ITEMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR OF FRYERS,EXTERIOR OF COOLERS,PREP TABLES & SINKS. REMOVE FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS UNDER & BEHIND ALL COOLERS,ALONG COOK LINE & BEHIND COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS & DOORS THROUGHOUT. MUST REMOVE EXCESSIVE FOOD SPILLS,FINGER PRINTS & OTHER DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PREMISES FILLED WITH EXCESSIVE SMOKE. MUST REPAIR VENTILATION ABOVE COOKING EQUIPMENT. REMOVE CLUTTER FROM OFFICE/STORAGE AREA & ALL OTHER STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  18. Complaint

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAL ALL EQUIPTMENT i.e.COOLERS, DEEP FRYERS PREP TABLES AND SHELVES OF PREP TABLES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS, CEILING THROUGHOUT STORE, HEAVY WITH SOOT FROM THE COOKING OF RIBS. REPAIR ALL WEAK SPOTS IN CEILING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR PIPES IN BATHROOM.
  19. Short Form Complaint

    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. DETAIL CLEAN ALL EQUIPTMENT i.e. COOLERS PREP TABLES,SHELVES etc.
    • 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 FLOORS THROUGHOUT UNDER ALL EQUIPTMENT ALONG WALLS-IN COOLERS.
    • 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. MAKE ALL WALLS AND CEILINGS SMOOTH-TIGHT FITTING WITH NO CRACKS-HOLES-CREVICES ALSO REPLACE MISSING CEILING TILES IN FRONT LOBBY & BUCKLING CEILING IN REAR. MAKE EXIT DOOR TIGHT FITTING. --------------------------------------------------------------------------------
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. CLEAN LIGHT SHIELDS THROUGHOUT STORE.
    • 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. PROVIDE WORKING ELECTRIC VENTILATION IN REAR TOILET.PROVIDE A MOP SINK CONNECTED UNDER CITY PRESSURE WITH HOT AN COLD RUNNING WATER.
    • 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. CLUTTER IN OFFICE & STORAGE ROOM NEXT TO OFFICE-ORGANIZE-REMOVE ALL UNUSED/BROKEN EQUIPTMENT i.e.CAR TIRES
  20. Complaint-Fire

    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. DETAIL CLEAN ALL EQUIPTMENT i.e. COOLERS PREP TABLES,SHELVES etc.
    • 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 FLOORS THROUGHOUT UNDER ALL EQUIPTMENT ALONG WALLS-IN COOLERS.
    • 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. MAKE ALL WALLS AND CEILINGS SMOOTH-TIGHT FITTING WITH NO CRACKS-HOLES-CREVICES ALSO REPLACE MISSING CEILING TILES IN FRONT LOBBY & BUCKLING CEILING IN REAR. MAKE EXIT DOOR TIGHT FITTING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. CLEAN LIGHT SHIELDS THROUGHOUT STORE.
    • 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. PROVIDE WORKING ELECTRIC VENTILATION IN REAR TOILET.PROVIDE A MOP SINK CONNECTED UNDER CITY PRESSURE WITH HOT AN COLD RUNNING WATER.
    • 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. CLUTTER IN OFFICE & STORAGE ROOM NEXT TO OFFICE-ORGANIZE-REMOVE ALL UNUSED/BROKEN EQUIPTMENT i.e.CAR TIRES.

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