ANDY'S THAI KITCHEN

946 W WELLINGTON AVE, CHICAGO, IL 60657 · Restaurant

15 inspections

CanvassMar 16, 2020
0 infractions
CanvassApr 8, 2019
10 infractions
- 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
  - 2-102.14 NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
  - 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 #7-38-010. NO CITATION ISSUED TODAY
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
  - MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.
- 22. PROPER COLD HOLDING TEMPERATURES
  - NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-TOFU 52.9F, GREEN VEGETABLES 55.3F, PORK 55.4F, SPRING ROLLS 59.0F, RICE 52.5F/47.5F, CHICKEN (50.7F/50.2F/58.3F), BEEF 48.2F, EGGS 55.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $117.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
- 23. PROPER DATE MARKING AND DISPOSITION
  - 3-501.18 NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE SERVICE COOLERS AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.
- 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
  - EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLERS AT THE PREP AREA TO BE IMPROPER AT 51.4F AND 55.4F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
  - NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER DOOR AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
  - NOTED ASSORTED FOOD ITEMS INSIDE CHEST FREEZERS AND REFRIGERATION UNITS 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
  - NOTED 3 COMPARTMENT SINK WITH NO STOPPERS. INSTRUCTED TO PROVIDE MISSING STOPPERS
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
  - NOTED ICE BUILD UP INSIDE ALL CHEST FREEZERS AT THE PREP AREA AND BASEMENT FOOD STORAGE AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
ComplaintJan 10, 2018
4 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
  - POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND 28# OF COOKED CHICKEN STORED IN THREE DIFFERENT COOLERS: COOLER INSIDE THE REACH-IN COOLER AT TEMP OF 52.5F; COOKED CHICKEN INSIDE THE DISPLAY PREP COOLER AT TEMP OF 48.F;STORED COOKED CHICKEN AT TEMP OF 47.1F; 8# OF EGG ROLLS FILLED WITH COOKED MUSHROOMS, CABBAGE AND NOODLES AT TEMP OF 50.5F, 53F AND 56.7F; 4# OF YELLOW MARINATE SAUCE INSIDE THE REACH-IN COOLER AT TEMP OF 48.2F TO 48.7F; 10# OF BBQ COOKED PORK STORED INSIDE REACH-IN COOLER AT TEMP OF 52.5F TO 54.6F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.INFORMATION GIVEN ON COOLING PROCESS.FOOD DISCARDED AND DENATURED POUNDS,VALUE 50,VALUE 100 CRITICAL VIOLATION:7-38-005(A)
- 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
  - POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE REMOVING DIRTY POT FROM INSIDE THE EXPOSED HAND SINK,THAN WITHOUT HAND WASHING AND BARE HAND GRABBED LETTUCE(A READY TO EAT FOOD) AND PUT IT ON PLATE FOR CUSTOMER.ANOTHER EMPLOYEEAFTER HANDLING NON FOOD ITEMS WITH BARE HAND CUT TOFU AND STORED AT DISPLAY PREP COOLER.INFORMATION GIVEN ON HAND WASHING AND GLOVES PROCEDURE. CRITICAL VIOLATION:7-38-010(A)
- 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
  - FOUND EXPOSED HAND SINK AT REAR NOT ACCESSIBLE,INSIDE DIRTY POT AND CLOTH.INFORMATION GIVEN EXPOSED HAND SINK MUST BE ACCESSIBLE AT ALL TIMES FOR HAND WASHING. SERIOUS VIOLATION:7-38-030
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - BROKEN LID LINER FOR CHEST FREEZER,AT REAR STORAGE AREA. INSTRUCTED TO REPLACE. REPLACE ALL BROKEN PAPER TOWELS AT EXPOSED HAND SINK
Complaint Re-InspectionNov 17, 2017
1 infraction
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - MUST REPAIR FLOOR IN REAR DRY STORAGE ROOM WHERE A SECTION OF TILE IS ELEVATED OVER THE REGULAR FLOOR, CAUSING CRACKS ALONG ITS PERIMETER THAT ARE DIFFICULT TO CLEAN.
Complaint Re-InspectionNov 13, 2017
5 infractions
- 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
  - PREVIOUS SERIOUS VIOLATION #18 NOT CORRECTED FROM REPORT #2103171 DATED 11/3/17 NOT CORRECTED. STILL SEEING LIVE ROACH ACTIVITY IN DRY STORAGE, COOK LINE, AND BASEMENT STORAGE AREAS. OVER 20 LIVE ROACHES. MUST ELIMINATE ROACH ACTIVITY. WASH, RINSE AND SANITIZE ALL SURFACES AND EQUIPMENT. HAVE PREMISES SERVICED BY PEST CONTROL COMPANY. CRITICAL VIOLATION: 7-42-090.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - MUST REMOVE CARDBOARD SHELF LINERS THROUGHOUT DRY STORAGE AREAS. MUST MAINTAIN ALL FOOD STORAGE AREAS TO BE SMOOTH, EASILY CLEANABLE AND NON-ABSORBENT.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - MUST CLEAN RESIDUE AND DEAD INSECTS FROM COOLER GASKETS AND CORNERS OF DOOR COOLERS.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - MUST CLEAN FOOD DEBRIS FROM BEHIND 2 DOOR UPRIGHT COOLER IN DRY STORAGE. MUST CLEAN OILY RESIDUE ACCUMULATING WHERE WALL MEETS THE FLOOR UNDER THE COOK LINE.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - MUST SEAL GAP AROUND CIRCULAR HVAC VENT WHERE IT ENTERS THE WALL IN DRY STORAGE. MUST SEAL GAP IN DRY WALL WHERE IT MEETS THE CEILING IN THE CORNER OF DRY STORAGE. MUST SEAL GAPS IN AND AROUND WOODEN BEAM IN BASEMENT CEILING. MUST SEAL GAP IN CORNERS OF PLASTIC WALL COVERING ON CEILING ABOVE BASEMENT CHEST FREEZERS.
ComplaintNov 3, 2017
4 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
  - OBSERVED POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE IN PREP AREA. AT AMBIENT TEMPERATURE AT COOK LINE, NOTED RICE, 64 DEGREES F; RICE NOODLES, 67 DEGREES F; IN PREP COOLER, TOFU AND EGG SPRING ROLLS AT 54 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 5 LBS OF PRODUCT WORTH $15. INSTRUCTED TO HOLD ALL COLD POTENTIALLY HAZARDOUS FOOD AT 40 DEGREES F OR BELOW AT ALL TIMES. 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
  - OBSERVED LIVE ROACH ACTIVITY ON SITE IN THE FOLLOWING AREAS: APPROX. 3 ON LINEN CURTAIN PARTITION BETWEEN DISHROOM AND MAIN PREP, APPROX. 5 IN PLASTIC CURTAIN PARTITION BETWEEN DISHROOM AND DRY STORAGE, APPROX. 4 ON AND BEHIND BASEMENT CHEST FREEZERS, APPROX. 4 AT BASEBOARD UNDER BASEMENT OFFICE DESK, APPROX. 8 IN BASEMENT PAPER GOODS STORAGE AND APPROX. 1 ON THE ICE MACHINE. INSTRUCTED TO ELIMINATE ALL ROACH ACTIVITY AND CLEAN AFFECTED AREAS. RECOMMENDED TO OBTAIN LICENSED PEST CONTROL SERVICE. SERIOUS VIOLATION: 7-38-020
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - OBSERVED MIDDLE BASEMENT CHEST FREEZER LID REPAIRED WITH DUCT TAPE. MUST REMOVE TAPE AND MAINTAIN FOOD EQUIPMENT TO BE IN GOOD CONDITION, AS WELL AS SMOOTH AND EASILY CLEANABLE.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - MUST CLEAN GREASE ACCUMULATION BEHIND SILVER METAL CONDUIT LINE LEADING TO RED FIRE SUPPRESSION BOX AT LEFT SIDE OF COOK LINE.
Complaint Re-InspectionAug 3, 2017
5 infractions
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
  - MUST PROVIDE SCOOPS WITH HANDLES TO DISPENSE BULK INGREDIENTS (RICE, SUGAR, SALT, ETC) IN DRY STORAGE.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - MUST DEFROST 1ST FLOOR CHEST FREEZER
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - MUST CLEAN OILY DUST ACCUMULATING ON THE FRONT LOWER EDGE OF THE HOOD. MUST CLEAN GREASE BUILD UP FROM EXTERIOR OF GREASE TRAP. MUST CLEAN ROUGH, BLACK CHAR BUILD UP ON EXTERIOR OF FRYING PANS.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  - OBSERVED EMPLOYEE BAGS AND CLOTHING STORED ON DRY GOODS STORAGE SHELVING IN BASEMENT. INSTRUCTED THAT EMPLOYEES MUST STORE ALL PERSONAL ITEMS AWAY AND SEPARATE FROM FOOD SERVICE GOODS.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
  - MUST STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES TO MINIMIZE MICROBIAL GROWTH.
Short Form ComplaintJul 27, 2017
6 infractions
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
  - OBSERVED LIVE ROACH ACTIVITY ON SITE. NOTED APPROX. 6 ROACHES UNDER THE DISH MACHINE AND 1 ON FRAME OF PLASTIC CURTAINS LEADING TO DRY STORAGE AREA ADJACENT TO DISHROOM. INSTRUCTED TO ELIMINATE PEST ACTIVITY AND RECOMMENDED TO OBTAIN LICENSED PEST CONTROL SERVICES. SERIOUS VIOLATION: 7-38-020
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
  - MUST PROVIDE SCOOPS WITH HANDLES TO DISPENSE BULK INGREDIENTS (RICE, SUGAR, SALT, ETC) IN DRY STORAGE.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - MUST DEFROST 1ST FLOOR CHEST FREEZER
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - MUST CLEAN OILY DUST ACCUMULATING ON THE FRONT LOWER EDGE OF THE HOOD. MUST CLEAN GREASE BUILD UP FROM EXTERIOR OF GREASE TRAP. MUST CLEAN ROUGH, BLACK CHAR BUILD UP ON EXTERIOR OF FRYING PANS.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  - OBSERVED EMPLOYEE BAGS AND CLOTHING STORED ON DRY GOODS STORAGE SHELVING IN BASEMENT. INSTRUCTED THAT EMPLOYEES MUST STORE ALL PERSONAL ITEMS AWAY AND SEPARATE FROM FOOD SERVICE GOODS.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
  - MUST STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES TO MINIMIZE MICROBIAL GROWTH.
CanvassJun 23, 2017
8 infractions
- 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
  - OBSERVED 4-5 EMPLOYEES EATING MEALS IN THE DISH ROOM ON THE TABLE TO THE LEFT OF THE 3 COMPARTMENT SINK. INSTRUCTED THAT EMPLOYEES MUST NOT EAT IN THE KITCHEN, INCLUDING FOOD PREP AREAS, DISHWASHING AREAS OR FOOD/EQUIPMENT STORAGE AREAS. EMPLOYEES DISCONTINUED EATING AND REMOVED MEALS FROM DISHWASHING AREA. CRITICAL VIOLATION: 7-38-010(A)
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
  - OBSERVED DISH MACHINE IN USE (MACHINE TURNED ON, WITH RACK OF DISHES INSIDE THAT HAD JUST BEEN WASHED) WITHOUT PROPER SANITIZER LEVELS. WITH TEST STRIPS, NOTED CHLORINE AT 0 PPM AFTER THE FINAL RINSE CYCLE. NOTED THAT THE PUMP FOR CHLORINE IS INOPERABLE AND NOT RUNNING AT ANY POINT DURING MACHINE CYCLE. INSTRUCTED THAT MACHINE MUST PROVIDE 50-100 PPM CHLORINE DURING FINAL RINSE CYCLE TO PROPERLY SANITIZE DISHES. REPAIR SERVICE CAME DURING INSPECTION AND FIXED THE MACHINE. AT END OF INSPECTION, FINAL RINSE CYCLE TESTED AT 50 PPM. CRITICAL VIOLATION: 7-38-030
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
  - MUST PROVIDE SCOOPS WITH HANDLES TO DISPENSE BULK INGREDIENTS (RICE, SUGAR, SALT, ETC) IN DRY STORAGE.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - MUST DEFROST 1ST FLOOR CHEST FREEZER.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - MUST CLEAN OILY DUST ACCUMULATING ON THE FRONT LOWER EDGE OF THE HOOD. MUST CLEAN GREASE BUILD UP FROM EXTERIOR OF GREASE TRAP. MUST CLEAN ROUGH, BLACK CHAR BUILD UP ON EXTERIOR OF FRYING PANS.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - MUST REPAIR SLOW DRAIN AT WOMEN'S RESTROOM HANDSINK. OPERATOR REPAIRED DRAIN DURING INSPECTION.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  - OBSERVED EMPLOYEE BAGS AND CLOTHING STORED ON DRY GOODS STORAGE SHELVING IN BASEMENT. INSTRUCTED THAT EMPLOYEES MUST STORE ALL PERSONAL ITEMS AWAY AND SEPARATE FROM FOOD SERVICE GOODS.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
  - MUST STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES TO MINIMIZE MICROBIAL GROWTH.
CanvassJun 16, 2016
2 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  - FOUND BULK FOOD NOT LABELED FLOUR, SUGAR,ETC. MUST LABEL ALL BULK FOOD.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - FOUND FLOORS NOT CLEAN AT WOK AREAS. MUST CLEAN AND SANITIZE.
CanvassJul 21, 2015
3 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
  - OBSERVED THE WALK IN COOLER WITH AN AMBIENT AIR TEMPERATURE OF 49.3F. TAGGED MACHINE HELD FOR INSPECTION BY CDPH. INSTRUCTED FACILITY THAT ALL REFRIGERATION MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW. CRITICAL CITATION ISSUED 7-38-005(A).
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
  - OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE WALK IN COOLER: 45LBS OF CHICKEN AT 50.9F, 40LBS OF CRISPY PORK AT 52.6F, 28LBS OF TOFU AT 51.3F, 6LBS OF DUCK AT 53.4F, 8LBS OF MILK AT 51.3F, 10LBS OF NOODLES AT 53.8F, 30LBS OF EGG NOODLES AT 50.6F, AND 1 POUND OF SHRIMP AT 47.5F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOODS. INSTRUCTED FACILITY THAT POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005(A).
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - OBSERVED THE WALK IN COOLER LEAKING FROM THE CONDENSER VENT. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
Complaint Re-InspectionJul 24, 2014
1 infraction
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE OF CHEST FREEZERS IN BASEMENT. INSTRUCTED TO USE A FOOD GRADE STORAGE BAGS.
ComplaintJul 23, 2014
5 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
  - FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES.OBSERVED AIR TEMPERATURE INSIDE WALK-IN COOLER AT 48.7F. INSTRUCTED TO REPAIR/ADJUST AND MAINTAINT TEMPERATURE OF 40.0F OR BELOW. UNIT TAGGED HELFD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
  - FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE WALK-IN COOLER AT IMPROPER INTERNAL TEMPERATURES. FOUND ESAN SAUSAGES AT 47.2F, RAW CHICKEN AT 48.7F, RAW BEEF AT 48.6F, BBQ PORK 45.2F,49.2 COOKED CHICKEN AT 49.2F. MANAGEMENT IMMEDIATELLY AND VOLUNTARILY DISCARDED AND DENATURATED ALL FOOD ITEMS 82LBS OF FOOD VALUE OF $293.57 CRITICAL VIOLATION 7-38-005(A).
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  - MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE ALL PREP COOLERS.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE OF CHEST FREEZERS IN BASEMENT. INSTRUCTED TO USE A FOOD GRADE STORAGE BAGS.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
  - WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
LicenseNov 6, 2013
2 infractions
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
  - REPLACE BURNT-OUT LIGHT BULB INSIDE THE 1 DOOR COOLER NEAR THE HOT COOKING EQUIPMENTS.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - A BACKFLOW PREVENTION DEVICE IS NEEDED FOR THE ICE MAKER.
LicenseOct 29, 2013
0 infractions