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BARWAQO KABOB RESTAURANT ONE

6130 N RAVENSWOOD AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

BARWAQO KABOB RESTAURANT ONE has been inspected 11 times by Chicago Department of Public Health since July 20, 2012. The most recent inspection, on July 24, 2018, found no infractions.

1 of 11 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: Food temperature control, Pests and Protecting food from contamination.

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.

  • 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 February 17, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 February 17, 2017. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 once on February 17, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 25 times across 10 separate inspections, most recently on December 8, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 8 separate inspections, most recently on December 8, 2017. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN RUBBER GASKET INSIDE THE THREE DOOR OF PREP COOLER BY THE NORTH-EAST WALL,INSTRUCTED TO REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES IN THE KITCHEN ABOVE THE HOOD,AND IN THE REAR PREP AREA ABOVE PREP TABLES AND THREE COMPARTMENT SINK,ALSO EXCESS STAINED AND PARTIALLY BROKEN CEILING TILE THROUGHOUT THE PREMISES INCLUDED DINING AREA,NEED TO REPLACE MISSING TILES,BROKEN AND STAINED MENTIONED TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD UNDER THE HOOD WITH EXCESS GREASE, ALSO IN DINING AREA WITH STAIN AND DEBRIS.INSTRUCTED TO CLEAN AND MAINTAIN
  3. Canvass

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 2-27-17,REPORT #1989735 #32- A SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED HAND SINK AND PREP SINK AT JUICE BAR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL TODAY 11-29-17 OBSERVED THE SAME VIOLATION(SPLASH GUARD NOT INSTALLED) SERIOUS VIOLATION:7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO STOPPER FOR THE THREE COMPARTMENT SINK PRESENTLY USING PLASTIC FOIL.INSTRUCTED TO PROVIDE WORKING STOPPERS FOR THE SAID UNIT. PLASTIC CUPS IS USED TO PICK UP FOOD FROM COLD UNIT,INSTRUCTED TO PROVIDE UTENSILS WITH HANDLES, TO MINIMIZE SOURCE OF CONTAMINATION. BROKEN RUBBER GASKET INSIDE THE THREE DOOR OF PREP COOLER BY THE NORTH-EAST WALL,INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SCOOP USED FOR DRY FOOD INGREDIENT INSIDE THE BULK CONTAINERS WITH EXCESS DRY FOOD,INSTRUCTED TO CLEAN AND MAINTAIN.BUILD UP OF ENCRUSTED FOOD INSIDE THE MICROWAVE(SPECIALLY INTERIOR TOP PART OF THE UNIT),GREASE ON HOOD,FILTERS. DEBRIS INSIDE THE PREP COOLER AT NORTH-EAST WALL IN THE KITCHEN BY THE SEALED DOOR. ALL MENTIONED ABOVE MUST BE CLEANED AND SANITIZED AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS AND GRIMES ON FLOOR THROUGHOUT THE PREMISES: ALONG BASEBOARD WALLS,CORNERS,BEHIND AND ROUND THE GREASE TRAP UNDER THREE COMPARTMENT SINK,ALSO INSIDE THE WALK-IN COOLER UNDER SHELVES(DRY BLOOD AND OTHER DEBRIS)OBSERVED UNKNOWN WHITE POWER(MANAGER STATED IS AJAX DRY POWER,CONTAINER ON SITE)UNDER AND SIDE OF PREP COOLER IN THE KITCHEN.INSTRUCTED TO REMOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES IN THE KITCHEN ABOVE THE HOOD,AND IN THE REAR PREP AREA ABOVE PREP TABLES AND THREE COMPARTMENT SINK,ALSO EXCESS STAINED AND PARTIALLY BROKEN CEILING TILE THROUGHOUT THE PREMISES INCLUDED DINING AREA,NEED TO REPLACE MISSING TILES,BROKEN AND STAINED MENTIONED TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD UNDER THE HOOD WITH EXCESS GREASE, ALSO IN DINING AREA WITH STAIN AND DEBRIS.INSTRUCTED TO CLEAN AND MAINTAIN
  4. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • A SPLASHGUARD IS NEEDED BETWEEN THE EXPOSED HAND SINK AND PREP SINK AT JUICE BAR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
  5. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND COOKED SWEET FILLED WITH BEANS STORED ON TOP COUNTER TOP AT TEMP OF 71.9F; FOUND COOKED BEANS AT TEMP OF 44.5F TO 45.9F; MIX OF COOKED SPINACH AT TEMP OF 67.7 TO 68F,BOTH FOOD PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER.FOOD DISCARRDED AND DENATURED BY THE MANAGER.POUNDS 6,VALUE 10.CRITICAL VIOLATION:7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING STORAGE. OBSERVED FRESH STRAWBERRIES STORED INSIDE THE CHEST FREEZER WERE EXCESS ICE BUILD-UP IS CRUSHED AND MIXED WITH DRY BLOOD AND OTHER UNKNOWN FOODS,RAW MEET,BEEF CHICKEN ALL MIXED TOGETHER STORED AT BOTTOM OF THE CONTAINERS NO SHELVES.FRUIT IS USED TO MAKE A READY TO EAT PRODUCTS:SMOOTHIES. ALSO FOUND COOKED FOOD (BEANS) STORED UNCOVERED ON SHELVE WERE EXCESS DEBRIS, ENCRUSTED FOOD AND OTHER UNKNOWN PARTICLES DANGLING ON TOP FOOD,MUST COVER FOOD DURING STORAGE. SERIOUS VIOLATION:7-38-005(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED.EXCESS GREASE ON TOP THE UNIT.INSTRUCTED TO CLEAN AND MAINTAIN SERIOUS VIOLATION:7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 3-24-16 INSPECTION # 1727229. VIOLATION 45. FOODHANDLERS AT PREMISES WITH NO FOOD HANDLER TRAINING CERTIFICATE. NO FOODHANDLER CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOODHANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF EMPLOYEE NAMES ON PREMISES. #34- FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND SANITIZE #38- FOUND NO EXPOSED HAND SINK AT JUICE BAR AREAS. MUST INSTALL EXPOSED HAND SINK AT JUICE PREPARATION AREAS. #44-FOUND UNAUTHORIZED PERSONNEL IN FOOD PREPARATION AREAS. INSTRUCTED MANAGEMENT TO NOT ALLOW UNAUTHORIZED PERSONNEL IN FOOD PREPARATION AREAS. SERIOUS VIOLATION: 7-42-090. TODAY 2-17-17 OBSERVED SAME VIOLATIONS,ALSO JIUCE BAR AREA PRESENTLY IN USE,EMPLOYEE MAKING SMOOTHIES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL ALUMINUM FOILS ON PIPES BEHIND THE COOKING EQUIPMENTS,SHELVES IN PREP AREA,INSTRUCTED TO REMOVE .SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.FOUND BLACK CUPS INSIDE THE BREAD DOUGH STORED INSIDE THE WALK-IN COOLER,CUPS AND BOWLS USED TO PICK-UP DRY FOOD(SUGAR,FLOUR ETC)MUST PROVIDE UTENSILS WITH HANDLE TO PICK UP FOODS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESS DRY DEBRIS,ENCRUSTED FOOD THAT DANGLING FROM SHELVES INSIDE THE WALK-IN COOLER.INSTRUCTED TO CLEAN AND MAINTAIN ALL SHELVES INSIDE THE MENTIONED UNIT. GREASE BUILD-UP ON HOOD, FILTERS, AND INSIDE DEEP FRYERS.INSTRUCTED TO CLEAN AND MAINTAIN. ENCRUSTED WITH FOOD KNIVES STORED INSIDE THE KNIFE RACK,INSTRUCTED TO STORE ONLY CLEAN KNIVES.SPILAAGE ON EXTERIOR OF KNIFE RACK ABOVE THE PREP TABLE,NEED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • HOLE UNDER THE THREE COMPARTMENT SINK BEHIND THE WATER PIPES,NEED TO SEAL MENTIONED HOLES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING/ HEAVILY STAINED CEILING TILES,IN DISH ROOM NEED TO REPLACE. HOLES ON CEILING INSIDE THE STAFF WASH ROOM,AROUND PIPES INSTRUCTED TO SEAL SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO STOPPERS IS USED AT THREE COMPARTMENT SINK,PRESENTLY ARE USING PLASTIC SHEETS,MUST PROVIDE SAID STOPPERS EXCESS DUST BUILD-UP ON VENT COVER INSIDE THE WASHROOM,NEED TO CLEAN AND MAINTAIN
  6. Complaint

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED.1-23-15 INSPECTION # 1424738. VIOLATION 45. FOODHANDLERS AT PREMISES WITH NO FOOD HANDLER TRAINING CERTIFICATE. NO FOODHANDLER CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOODHANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF EMPLOYEE NAMES ON PREMISES. SERIOUS VIOLATION. CITATION ISSUED. 7-42-090.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND SANITIZE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO EXPOSED HAND SINK AT JUICE BAR AREAS. MUST INSTALL EXPOSED HAND SINK AT JUICE PREPARATION AREAS.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • FOUND UNAUTHORIZED PERSONNEL IN FOOD PREPARATION AREAS. INSTRUCTED MANAGEMENT TO NOT ALLOW UNAUTHORIZED PERSONNEL IN FOOD PREPARATION AREAS.
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ICE BUILD UP ON CONDENSER INSIDE WALK IN COOLER. INSTRUCTED MANAGER TO REMOVE ICE BUILD UP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD BUILD UP ON SHELVES INSIDE WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN SHELVES INSIDE WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR INSIDE WALK IN COOLER ALONG WALLS/CORNERS. INSTRUCTED MANAGER TO CLEAN FLOOR THROUGHOUT WALK IN COOLER, PREP AREA AND DISWASH AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF EMPLOYEES NAMES ON PREMISES.
  8. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND COOKING EQUIPMENT AND HOOD EXHAUST NOT CLEAN AT MAIN PREPARATION AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND CUTTING BOARDS IN POOR REPAIR. DEEP GROOVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN THROUGHOUT KITCHEN AREAS. FOUND BROKEN FLOOR TILE AT DISHWASHING AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND REAR STORAGE AREAS NOT CLEAN AND ORGANIZED.
  9. Canvass

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GARBAGE AREAS NOT CLEAN. FOUND EXCESSIVE GARBAGE SPILLAGE SURROUNDING OUTSIDE DUMPSTER. SERIOUS VIOLATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND COOKING EQUIPMENT AND HOOD EXHAUST NOT CLEAN AT MAIN PREPARATION AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND CUTTING BOARDS IN POOR REPAIR. DEEP GROOVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN THROUGHOUT KITCHEN AREAS. FOUND BROKEN FLOOR TILE AT DISHWASHING AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND REAR STORAGE AREAS NOT CLEAN AND ORGANIZED.
  10. Canvass

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NOTED EMPLOYEES WASHING DISHES AT THE 3 COMPARTMENT SINK WITH NO HOT RUNNING WATER AND NO SANITIZING SOLUTION.(CONCENTRATION OF TEST STRIP WAS 0PPM). EDUCATED EMPLOYEES ON HOW TO SET UP THE SINK AND TO PROPERLY WASH, RINSE AND SANITIZE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NOTED NO HOT RUNNING WATER THOUGH OUT PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED. TEMPERATURE OF WATER WAS 60F. INSTRUCTED TO HAVE HOT RUNNING WATER AT ALL TIMES. PREMISES RESTORED HOT RUNNING WATER AT ABOUT 10:45 WITH TEMPERATURE READIND AT 119.8F. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (BEANS, CHICKEN,VEGETABLES,SMOOTHIES ETC). FOOD SERVICE MANAGER ARRIVED ON SITE AT ABOUT 10:05 AM. INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION FOR SERIOUS VIOLATION #7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND/OR REPAIR THE FOLLOWING:- REPAIR THORN GASKET AT THE CHEST FREEZER, CLEAN EXTERIOR OF SAME,SHELVES ON STORAGE RACK AT THE REAR AND SHELVES INSIDE WALK IN COOLER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE FOOD PREP AREAS, UNDERNEATH COOKING STOVE AND INSIDE WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED LARGE HOLE ON WALL UNDERNEATH HOT HOLDING LINE AT THE FRONT PREP AREA. MUST SEAL ALL HOLES AND OPENINGS THROUGHOUT PREMISES TO PREVENT PEST HARBORAGE.ALSO REPAIR OR REPLACE STAINED CEILING TILESAT THE KITCHEN AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED DUST BUILT UP ON FANS AT THE BATHROOM AND AT THE REAR FOOD PREP AREA ABOVE THE 3 COMPARTMENT SINK.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER (EMPLOYEE BELONGINGS(CLOTHINGS,SHOES,PURSES ETC))ON SHELVING AT THE REAR FOOD STORAGE/PREP AREA. MUST REMOVE,CLEAN AND ORGANIZE ALL UNNECESSARY ARTICLES. MUST PROVIDE DESIGNATED AREA FOR EMPLOYEE BELONGING.
  11. License

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS INSIDE UNUSED REACH IN COOLER ALONG COOKLINE. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLE IN WALL BEHIND MOP SINK. MUST SEAL HOLE IN WALL.

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