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BCQ RESTAURANT INC.

501 N KEDZIE AVE, CHICAGO, IL 60612 · Restaurant

14 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND OPENED, LARGE FOOD ITEMS STORED IN THEIR ORIGINAL CONTAINERS IN THE COOLERS. INSTRUCTED TO REMOVE FROM LARGE TIN CANS AND STORE IN FOOD GRADEABLE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS INSIDE THE WALK IN COOLER AND PREP AREA. MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: CAN OPENER, INTERIOR/EXTERIOR OF ALL COOKING/COOLING EQUIPMENT, LOWER SURFACE OF THE PREP TABLES, THE KNOBS ON THE EXPOSED HAND WASHING SINK, BULK INGREDIENT CONTAINERS AND THE FAN COVERS INSIDE THE WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD, WALL AND PIPES BEHIND THE COOKING EQUIPMENT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED TEMPERATURE) WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO HAVE ALL FOOD HANDLERS TAKE THE ONLINE SANITATION COURSE THAT DO NOT HAVE THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE.
  3. Canvass

    10 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND THE EXPOSED HAND WASHING SINK NOT ACCESSIBLE. THERE WAS A LARGE GARBAGE CAN BLOCKING IT. INSTRUCTED TO KEEP THE EXPOSED HAND WASHING SINK ACCESSIBLE AT ALL TIMES FOR HAND WASHING. CRITICAL VIOLATION 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND MICE ACTIVITY ON THE PREMISES. 40 IN THE ELECTRICAL CLOSET IN THE REAR, 10 AROUND THE HOT WATER TANK AND 5 AROUND THE TOILET. PEST CONTROL HAS NOT SERVICED THE PREMISES SINCE 02/09/2016. INSTRUCTED TO REMOVE THE DROPPINGS, CLEAN THE AFFECTED AREA AND CONTACT PEST CONTROL FOR SERVICES. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. SHRIMP, CHICKEN, BEEF, ETC.). INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES DURING OPERATION. SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND OPENED, LARGE FOOD ITEMS STORED IN THEIR ORIGINAL CONTAINERS IN THE COOLERS. INSTRUCTED TO REMOVE FROM LARGE TIN CANS AND STORE IN FOOD GRADEABLE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS INSIDE THE WALK IN COOLER AND PREP AREA. MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: CAN OPENER, INTERIOR/EXTERIOR OF ALL COOKING/COOLING EQUIPMENT, LOWER SURFACE OF THE PREP TABLES, THE KNOBS ON THE EXPOSED HAND WASHING SINK, BULK INGREDIENT CONTAINERS AND THE FAN COVERS INSIDE THE WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD, WALL AND PIPES BEHIND THE COOKING EQUIPMENT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED TEMPERATURE) WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO HAVE ALL FOOD HANDLERS TAKE THE ONLINE SANITATION COURSE THAT DO NOT HAVE THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE.
  4. Recent Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE PREP COOLERS AND WALK-IN COOLER. MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA. MUST ROPERLY STORE FOODS IN FOOD GRADE CONTAINER, NOT #10 CANS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE WALK-IN FREEZER. INSTRUCTED MANAGER TO USE A FOOD GRADE BAGS STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK IN REAR PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
  5. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE PREP COOLERS AND WALK-IN COOLER. MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA. MUST ROPERLY STORE FOODS IN FOOD GRADE CONTAINER, NOT #10 CANS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE WALK-IN FREEZER. INSTRUCTED MANAGER TO USE A FOOD GRADE BAGS STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK IN REAR PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
  6. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, PREP TABLES, EXTERIOR OF STOVE AND INTERIOR OF MICROWAVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR IN THE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE GREASE FROM THE WALL BEHIND THE COOKING EQUIPMENT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
  7. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY STORE FOODS IN FOOD GRADE CONTAINER, NOT #10 CANS. ALSO LABEL PRECOOKED FOODS WITH NAME AND DATE INSIDE WALK IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF THE FRONT PREP COOLERS TO REMOVE SPILLS AND SHEVLING INSIDE THE WALK IN COOLER TO REMOVE RUST AND FOOD DEBRIS. ALSO CLEAN IN BETWEEN COOKING EQUIPMENT TO REMOVE GREASE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING INSIDE THE WALK IN FREEZER, IN THE REAR STORAGE AREA UNDER CRATES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS NEED CLEANING IN THE DINING AREA AT THE CEILING TO REMOVE WEBS. FAN COVERS NEED CLEANING INSIDE THE WALK IN COOLER AND REACH IN COOLER. ALSO CLEAN THE FILTERS AND LIGHT SHIELDS ABOVE THE COOKING EQUIPMENT AND THE WALL NEAR SAUCES TO REMOVE FOOD SPLATTER.
  8. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY STORE FOODS IN FOOD GRADE CONTAINER, NOT #10 CANS. ALSO LABEL PRECOOKED FOODS WITH NAME AND DATE INSIDE WALK IN COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF PREP COOLER TO REMOVE SPILLS AND DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN FILTER ABOVE COOKING EQUIPMENT TO REMOVE GREASE.
  9. Canvass Re-Inspection

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL COOKED FOOD ITEMS INSIDE THE WALK-IN COOLER IN REAR OF PREMISES
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST THE REACH-IN FREEZER IN THE FRONT AREA OF PREMISES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FILTERS ABOVE STOVE AND CLEAN BOTTOM COMPARTMENT OF THE DEEP FRYER HAS GREASE BUILD-IP INSIDE COMPARTMENT ALSO MUST CLEAN ALL CHEST COOLERS AND SHELVING THROUGOUT PREMISES
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALLS THROUGOUT THE REAR AREA NEAR HANDSINK AND 3 COMPARTMENT SINK ALSO BEHIND COOKING EQUIPMENT
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE THE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT THE PREP AREA
  10. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • AIR TEMPERATURE TAKEN OF PREP CHEST COOLER WAS FOUND AT IMPROPER TEMPERATURE BEHIND FRONT PREP AREA READING WAS 52.8F WHICH HAS POTENTIALLY HAZARDOUS FOODS INSIDE COOLER WILL TAG COOLER MUST FAX A LETTER FOR TAG REMOVAL WHEN COOLER IS REPAIRED INSTRUCTED NOT TO USE COOLER FAX# 312 746-4240 ATTENTION ARLEEN LOPEZ,SUPERVISOR CITATION ISSUED 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INTERNAL TEMPERATURES TAKEN OF POTENTIALL HAZARDIUS FOODS INSIDE PREP COOLER AT FRONT PREP AREA RANGE FROM 46.5F TO 52.9F FOOD ITEMS ARE SHRIMP, CHICKEN,BEEF,SLICED ONIONS,MUSHROOMS,WATER CHESTNUTS,AND BEAN SPROUTS FOOD ITEMS WERE DENATURED AND DESTROYED AT THIS TIME OF INSPECTION TOTAL WEIGHT 24LBS TOTAL COST $225.00 CITATION ISSUED 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 BETWEEN 25 TO 30 MICE DROPPINGS INSIDE STORAGE A CLOSET WHERE A UNUSED HEATER IS STORED NEAR EXIT DOOR IN REAR OF PREMISES RECOMMENDED TO CONTACT PEST CONTROL OPERATOR FOR SERVICE CITATION ISSUED 7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL COOKED FOOD ITEMS INSIDE THE WALK-IN COOLER IN REAR OF PREMISES
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST THE REACH-IN FREEZER IN THE FRONT AREA OF PREMISES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FILTERS ABOVE STOVE AND CLEAN BOTTOM COMPARTMENT OF THE DEEP FRYER HAS GREASE BUILD-IP INSIDE COMPARTMENT ALSO MUST CLEAN ALL CHEST COOLERS AND SHELVING THROUGOUT PREMISES
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALLS THROUGOUT THE REAR AREA NEAR HANDSINK AND 3 COMPARTMENT SINK ALSO BEHIND COOKING EQUIPMENT
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE THE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT THE PREP AREA
  11. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floor is greasy under the west woks, clean in detail.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The wall is stained in the kitchen, clean the wall.
  12. Canvass

    3 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. VIOLATION PARTIALLY CORRECTED. MUST CLEAN AND MAINTAIN INTERIOR BOTTOM CABINETS OF FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION PARTIALLY CORRECTED. CLEAN AND MAINTAIN FLOOR UNDER COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION PARTIALLY CORRECTED. REPLACE WATER STAINED CEILING TILES IN WASHROOM.
  13. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. FOUND CANNED PRODUCTS SUCH AS MUSHROOMS, HOISIN SAUCE IN REFRIGERATOR IN ORIGINAL CAN. ADVISED TO STORE CANNED PRODUCTS IN METAL OR PLASIC CONTAINERS WITH LIDS AND LABEL ONCE OPEN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO CLEAN AND MAINTAIN CAN OPENER BLADE AT PREP TABLE.
    • 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. MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS TO REMOVE DEBRIS AND DIRT, EXTERIOR SURFACES AROUND WOKS, DRIP PAN UNDER WOKS AND MILDEW ABOVE IT, HOODED AREA ABOVE COOKING EQUIPMENT.
    • 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. CLEAN AND MAINTAIN FLOORS THROUGHOUT. CLEAN UNDER, AROUND AND BEHIND ALL COOKING EQUIPMENT, IN WASHROOM, CORNER STORAGE AREAS, UNDER SHELVES, BEHIND REFRIGERATION AND HOT WATER TANK.
    • 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. CLEAN AND MAINTAIN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (COOKING EQUIPMENT AND SINKS). REPLACE WATER STAINED CEILING TILES IN WASHROOM.
    • 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. INSTRUCTED ON PROPER STORAGE OF WET MOPS AND MOP WATER. STORE MOP WITH MOP HEAD UPWARD TO DRY (RECOMMENDED INSTALLING A UTILITY RACK FOR HANGING) AND DISPOSE OF USED MOP WATER TO AVOID ODORS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees must wear garments that are clean and of washable character and nature. SOME APRONS OBSERVED HANGING IN REAR AREA FOR USE BY COOKS WERE NOT CLEAN. INSTRUCTED TO PROVIDE CLEAN APRONS DAILY FOR COOKING.
  14. Complaint

    2 infractions

    • 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. The dirty water under the woks was removed at this time.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Store wiping cloths in sanitizer between use.