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ANTEPRIMA

5316 N CLARK ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

ANTEPRIMA has been inspected 27 times by Chicago Department of Public Health since July 3, 2012. The most recent inspection, on August 17, 2026, recorded 5 infractions.

11 of 27 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 5 separate inspections, most recently on June 4, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 5, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on May 31, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 across 2 separate inspections, most recently on June 24, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 28, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

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.

27 inspections

  1. Canvass

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE.INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED LOOSE AND MISSING KNOTS ON LID OF SERVICE PREP COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  2. Non-Inspection

    0 infractions

  3. Canvass

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO PROPERLY LABEL (UNREADABLE) FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SEMOLINA, SALT ETC)
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR STRIPPED FAUCET (HOT) HANDLE AT ONE COMPARTMENT SINK IN REAR DISHWASHING AREA,
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT PREP/STORAGE AREA.
  6. Non-Inspection

    0 infractions

  7. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDSINK BEHIND THE BAR. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP TABLES IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
  8. Non-Inspection

    0 infractions

  9. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • BASEMENT PIPE ABOVE PREP TABLE NOT COVERED/ENCASED. INSTRUCTED MANAGER MUST ENCASE BASEMENT PIPE ABOVE PREP TABLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.
  10. Non-Inspection

    0 infractions

  11. Canvass

    2 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE DOOR OF REFRIGERATION UNIT AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE. ALSO NOTED LOOSE AND MISSING KNOTS ON THE LID OF SERVICE PREP COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  12. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HAND WASH SIGNAGE AT THE HAND WASHING STATIONS. INSTRUCTED TO PROVIDE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLERS, DOOR OF 2 DOOR REFRIGERATION UNIT ALL AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOOR DRAIN UNDERNEATH THE DISH WASHING MACHINE.
  13. Canvass

    0 infractions

  14. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILTY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT/ TIME TEMPERATURE CONTROLLED FOOD MUST HAVE USE BY /COMSUME BY DATE 7 DAYS OUT WITH DATE OF PREPARATION BEING DAY 1. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • BOTH THE REMINDER OF: "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS..." AND THE DISCLOSURE OF AN ASTERISK IS NEEDED ON MENUS TO IDENTIFY THE ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LEMON JUICERS WITH PEELING CHIPPING PAINT. RESURFACE OF REPLACE. OBSERVED SHELVES IN BAR REACH IN COOLERS WITH PEELING PAINT. RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAIN. OBSERVED TORN GASKET ON 1 DOOR STAND UP REFRIGERATOR ON EAST END OF COOKING LINE. REPLACE TORN GASKET.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SHELF UNDER DUMP SINK WHERE LIQUOR IS STORED. PAINT OR SEAL RAW WOOD.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITIATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN
  15. Canvass

    0 infractions

  16. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED TORN RUBBER GASKETS AT DOOR OF REFRIGERATION UNIT AT THE FIRST FLOOR KITCHEN PREP...NOTED BROKEN LIDS AT THE SERVICE PREP COOLER OF SAME...NOTED PEELING FLAKY FINISH AT THE RAVIOLI MAKER. INSTRUCTED TO REPAIR RUBBER GASKETS, REPAIR BROKEN LIDS WHERE EVER NECESSARY, REPAINT RAVIOLI MAKER WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE...NOTED SMALL BOTTLE MOUTHS ON SITE WITH NO PROPER METHOD FOR WASHING AND SANITIZING. INSTRUCTED TO PROVIDE BRUSH TO PROPERLY WASH BOTTLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED CRACKS ON FLOOR BY THE DISH WASHING AREA OF THE FIRST FLOOR PREP AREA. INSTRUCTED TO REPAIR CRACKS AND/OR REPLACE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DRY FOOD STORAGE SHELVE UNDERNEATH THE WASTE WATER PIPPING AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO REMOVE AND RELOCATE THE SHELVE....NOTED DUSTY FANS INSIDE THE REFRIGERATION UNIT AND SERVICE COOLER ALL AT THE FIRST FLOOR PREP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKAGE AT BOTTOM OF DISH WASH. INSTRUCTED TO REPAIR AND MAINTAIN...NOTED MISSING BACK FLOW PREVENTION DEVICES BEHIND THE COFFEE MAKER MACHINE AT THE FRONT BAR. INSTRUCTED TO PROVIDE.
  17. Canvass

    0 infractions

  18. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN SPLASH GUARD BETWEEN THE MOP SINK AND CLEAN DISH AREA OF THE DISH MACHINE. MUST REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED CEILING WITH CHIPPING PLASTER AND PEELING PAINT ABOVE THE BASEMENT BOX FREEZER. MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • GREASE LEAKING FROM GREASE TRAP LOCATED IN THE BASEMENT FOR THE 1ST FLOOR DISH WASHING. MUST CLEAN AND REMOVE GREASE. LEAK ON THE NOZZLE OF THE DISH THREE COMPARTMENT SINK. MUST REPAIR
  19. Canvass

    9 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE FOODS WERE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • HIGH TEMPERATURE DISH MACHINE FINAL RINSE GAGE NOT OPERATIONAL. GAGE STUCK ON 150F, NOT MOVING UP OR DOWN DURING CYCLES. UNABLE TO DETERMINE FINAL RINSE TEMPERATURE. INSTRUCTED TO REPLACE OR REPAIR GAGE TO CHECK THE FINAL RINSE TEMPERATURE FOR SANITATION. SERIOUS VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD AND SPICE CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN SPLASH GUARD BETWEEN THE MOP SINK AND CLEAN DISH AREA OF THE DISH MACHINE. MUST REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST NOT USE CARPET FOR MATTING ON THE COOKS LINE. MATTING MUST BE NON-ABSORBENT AND CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED CEILING WITH CHIPPING PLASTER AND PEELING PAINT ABOVE THE BASEMENT BOX FREEZER. MUST REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DIRTY/RUSTY LIGHT SHIELD ABOVE THE BASEMENT BOX FREEZER. MUST CLEAN AND MAINTAIN.GAGE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • GREASE LEAKING FROM GREASE TRAP LOCATED IN THE BASEMENT FOR THE 1ST FLOOR DISH WASHING. MUST CLEAN AND REMOVE GREASE. MUST PROVIDE THREE PROPER STOPPERS FOR THE THREE COMPARTMENT SINK. LEAK ON THE NOZZLE OF THE DISH THREE COMPARTMENT SINK. MUST REPAIR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
  20. Canvass Re-Inspection

    0 infractions

  21. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT # 1559715 DATED 6/30/15. #35-FOUND SEVERAL CUTOUTS IN THE BASEMENT WALLS AND CEILINGS WHERE PLUMBING REPAIRS WERE MADE BUT THE CEILING WAS NOT PROPERLY SEALED. INSTRUCTED TO SEAL THE WALL CUTOUTS IN THE DRYWALL TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE THROUGHOUT THE BASEMENT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK (WITH MOLDY LIKE SUBSTANCE ) AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN IN DETAIL ALL THE FLOOR DRAIN THRU-OUT THE ESTABLISHMENT AND MAINTAIN. CLEAN IN DETAIL THE RUBBER FLOOR MAT IN THE COOK LINE AND MAINTAIN. CLEAN IN DETAIL THE FLOOR AROUND AND BEHIND THE WATER HEATER AND UNDER THE WIRE RACK SHELVINGS IN THE BASEMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL GAP AROUND PIPES AND CONDUIT THRU-OUT BASEMENT AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION OF ICE,(NOT ON TOP OF THE ICE BIN).
  22. Canvass

    0 infractions

  23. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND SEVERAL CUTOUTS IN THE BASEMENT WALLS AND CEILINGS WHERE PLUMBING REPAIRS WERE MADE BUT THE CEILING WAS NOT PROPERLY SEALED. INSTRUCTED TO SEAL THE WALL CUTOUTS IN THE DRYWALL TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE THROUGHOUT THE BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LOW HOT WATER PRESSURE AT THE EXPOSED HAND SINK AT THE FRONT BAR. FOUND THE FAUCET HEAD ON THE WASHBOWL SINK IN THE EAST BATHROOM NOT SECURED TO THE SINK. INSTRUCTED TO CONTACT A PLUMBER TO SECURE THE FAUCET HEAD AT THE BATHROOM SINK AND TO INCREASE THE HOT WATER PRESSURE AT THE EXPOSED HAND SINK AT THE BAR.
  24. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP TABLES ARE STORED UNDER THE PIPE IN BASEMENT PREP AREA.INSTRUCTED TO RELOCATE PREP TABLE OR WRAP/BOXING IN PIPE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. OBSERVED CLEAN POTS STORED ON THE LAST SHELF, NOT STORED 6" OFF THE FLOOR,INSTRUCTED TO RELOCATE OR RAISE SAID SHELF,TO MINIMIZE CONTAMINATION
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN WEST WALLS BY THE EXIT DOOR, BEHIND THE ICE MACHINE AND BEHIND THE EXPOSED HAND SINK OF THE PREP BASEMENT, MUST BE REPAIRED WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. MISSING WALL TILE ACROSS FROM THE DEEP FRYER,INSTRUCTED TO REPLACE,IN KITCHEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BROKEN LIGHT SHIELD AT LIGHT IN KITCHEN ABOVE THE MEAT SLICER,AND BROKEN LIGHT SHIELD ABOVE TWO COMPARTMENT SINK IN BASEMENT
  25. Canvass Re-Inspection

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS NOT LABELED OR DATED INSIDE 1ST FLOOR PREP AREA STAND UP REACH IN COOLER. MUST LABEL AND DATE FOODS (FIRST IN FIRST OUT).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT/FOOD DEBRIS INSIDE FLOOR DRAIN UNDER DISHMACHINE ALSO OBSERVED DAMAGED FLOOR TILES (LOW GROUT) UNDER AND AROUND DISHWASH 3-COMPARTMENT SINK. MUST CLEAN INTERIOR OF FLOOR DRAIN AND REGROUT/REPAIR DAMAGED FLOOR TILES.
  26. Canvass

    7 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1235265 DATED ON 07/03/12 NOT CORRECTED- #1ST FLOOR PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPLACE OR REPAIR ALL DAMAGED DOOR GASKETS, #38 WASHROOM (TOILET SIGN ON DOOR) VENTILATION FAN NOT WORKING ALSO BASEMENT PREP HANDWASH BOWL DRAINING SLOWLY. MUST REPAIR FAN AND HANDWASH BOWL. THE ABOVE PREVIOUS VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION (07/01/13). SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS NOT LABELED OR DATED INSIDE 1ST FLOOR PREP AREA STAND UP REACH IN COOLER. MUST LABEL AND DATE FOODS (FIRST IN FIRST OUT).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE, MUST REPLACE ALL UNCLEAN PLASTIC TUBES IN ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT/FOOD DEBRIS INSIDE FLOOR DRAIN UNDER DISHMACHINE ALSO OBSERVED DAMAGED FLOOR TILES (LOW GROUT) UNDER AND AROUND DISHWASH 3-COMPARTMENT SINK. MUST CLEAN INTERIOR OF FLOOR DRAIN AND REGROUT/REPAIR DAMAGED FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS/DIRT BUILD UP ON WALL BEHIND/UNDER DISHWASH 3-COMPARTMENT SINK. MSUT CLEAN WALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DISHWASH 3-COMPARTMENT SINK LEFT SIDE WATER HANDLE LEAKING, LEFT AND RIGHT SIDE COMPARTMENT OF SAME SINK DRAIN PIPES LEAKING. MUST REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THEROMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
  27. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.0 F AND 52.7 F- RICE, PORK, BEEF, LAMB AND COOKED PASTAS. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL HOT FOODS MUST BE COOLED DOWN FROM 140 F TO 70 F IN 2 HOURS THEN FROM 70 F TO 40 F IN AN ADDITIONAL 4 HOURS (6 HOURS TOTAL FOR PROPER FOOD COOLING DOWN). ALL THE ABOVE OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED. REACH IN COOLER WHERE FOODS WERE FOUND IN AMBIENT AIR TEMPERATURE AT 39.3 F.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 1ST FLOOR PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPLACE OR REPAIR ALL DAMAGED DOOR GASKETS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WASH ROOM (TOILET SIGN ON DOOR) VENTILATION FAN NOT WORKING ALSO BASMENT PREP HANDWASH BOWL DRAINING SLOWLY. MUST REPAIR FAN AND HANDWASH BOWL.

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