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BEEZZEE

2807 N SHEFFIELD AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

BEEZZEE has been inspected 11 times by Chicago Department of Public Health since October 3, 2011. The most recent inspection, on November 10, 2020, found no infractions.

3 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: Handwashing and staff hygiene, Food source, labelling and allergens and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 5 separate inspections, most recently on August 28, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 6 times across 4 separate inspections, most recently on September 4, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 4 times across 2 separate inspections, most recently on September 4, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 4 times across 3 separate inspections, most recently on May 11, 2016. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 once on August 28, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

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

    11 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • DATE MARKING OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON TCS FOOD. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED - -
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND THE POTENTIAL HAZARD OF CONSUMING SUCH FOOD ( EGGS, ETC) MUST DISCLOSE AND REMIND SUCH ITEMS IN WRITTEN FORM ON MENU. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED. -
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOOD STORED INSIDE THE STORAGE AREA MUST BE LABELED WITH A COMMON NAME -
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • REPLACE SPLASH GUARD AT HAND WASHING SINK AND COOKING EQUIPMENT.PROVIDE A SPLASH GUARD AT HANDWASHING SINK BY THE JUICE AREA ON BOTH SIDE OF SAID SINK
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • THREE COMPARTMENT SINK WITH NO STOPPERS(PRESENTLY USING PLASTIC WRAPS)AT THREE COMPARTMENT SINK, INSTRUCTED TO PROVIDE TO BE ABLE PROPER WASH,RINSE AND SANITIZE -
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • GROCERY PLASTIC BAGS ARE USED TO STORE COOKED AND RAW FOOD,INSTRUCTED TO PROVIDE FOOD CONTAINER BAGS OR CONTAINERS WITH LIDS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND SHELVES INSIDE THE FRONT COUNTER CABINET BROKEN,ROUGH SURFACE,INSTRUCTED TO REPAIR/REPLACE.SURFACE MOST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.INCLUDED UNDER BOTH HANDWASHING SINKS AT FRONT AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE, SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • STAFF AND CUSTOMER'S WASHROOM NOT COMPLETELY SELF CLOSING,INSTRUCTED TO REPAIR CAUSE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESS DEBRIS ON FLOOR AT REAR STORAGE AREA UNDER SHELVES,INSTRUCTED TO CLEAN AND MAINTAIN,ALSO ELEVATE SHELVES 6" OFF THE FLOOR FOR GOOD HOUSEKEEPING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER CERTIFICATE PROVIDED ON SITE.INSTRUCTED TO PROVIDE
  3. Canvass

    16 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 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. CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED. -
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • WE OBSERVED ENCRUST BROWN SUBSTANCE AT WATER RESERVOIR OF INTERIOR IF ICE MACHINE.ICE IS USED FOR HUMAN CONSUMPTION.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN SAID UNIT. PRIORITY FOUNDATION VIOLATION:7-38-005.CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • DATE MARKING OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON TCS FOOD. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED - -
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND THE POTENTIAL HAZARD OF CONSUMING SUCH FOOD ( EGGS, ETC) MUST DISCLOSE AND REMIND SUCH ITEMS IN WRITTEN FORM ON MENU. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED. -
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOOD STORED INSIDE THE STORAGE AREA MUST BE LABELED WITH A COMMON NAME
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • REPLACE SPLASH GUARD AT HAND WASHING SINK AND COOKING EQUIPMENT.PROVIDE A SPLASH GUARD AT HANDWASHING SINK BY THE JUICE AREA ON BOTH SIDE OF SAID SINK
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • THREE COMPARTMENT SINK WITH NO STOPPERS(PRESENTLY USING PLASTIC WRAPS)AT THREE COMPARTMENT SINK, INSTRUCTED TO PROVIDE TO BE ABLE PROPER WASH,RINSE AND SANITIZE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • GROCERY PLASTIC BAGS ARE USED TO STORE COOKED AND RAW FOOD,INSTRUCTED TO PROVIDE FOOD CONTAINER BAGS OR CONTAINERS WITH LIDS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND SHELVES INSIDE THE FRONT COUNTER CABINET BROKEN,ROUGH SURFACE,INSTRUCTED TO REPAIR/REPLACE.SURFACE MOST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.INCLUDED UNDER BOTH HANDWASHING SINK AT FRONT AREAR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE, SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • ALL THREE DRAIN PIPES UNDER THREE COMPARTMENT SINK ARE HEAVILY LEAKING,INSTRUCTED TO REPAIR
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • STAFF AND CUSTOMER'S WASHROOM NOT COMPLETELY SELF CLOSING,INSTRUCTED TO REPAIR CAUSE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESS DEBRIS ON FLOOR AT REAR STORAGE AREA UNDER SHELVES,INSTRUCTED TO CLEAN AND MAINTAIN,ALSO ELEVATE SHELVES 6" OFF THE FLOOR FOR GOOD HOUSEKEEPING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER CERTIFICATE PROVIDED ON SITE.INSTRUCTED TO PROVIDE
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 12-6-18,REPORT #2241202 #47) 4-101.11(B, C, D, E)OBSERVED TORN GASKETS ON 2 DOOR REACH IN REAR. REPLACE AND MAINTAIN. - #56) 6-202.11:OBSERVED LIGHT SHIELD BROKEN IN DRY STORAGE. REPLACE AND MAINTAIN. #58) OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN. PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED
  4. Canvass

    5 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 7-38-012. 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.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKETS ON 2 DOOR REACH IN REAR. REPLACE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT SHEILD BROKEN IN DRY STORAGE. REPLACE AND MAINTAIN.
    • 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 SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN.
  5. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE MISSING COVING UNDER PREP COUNTER ACROSS FROM GRILL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED PLASTIC WRAP BEING USED TO PLUG THE 3 COMPARTMENT SINK DRAINS. MUST PROVIDE PROPER STOPPERS FOR EACH COMPARTMENT OF THE 3 COMPARTMENT SINK. MUST REPAIR LEAK IN WASTE PIPING UNDER RIGHT COMPARTMENT OF 3 COMPARTMENT SINK. MUST REPAIR LEAK AT FAUCET OF REAR HAND SINK.
  6. Canvass

    6 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES. UPON ARRIVAL, WITNESSED EMPLOYEE SHREDDING READY TO EAT LETTUCE INSIDE THE COLD HOLDING UNIT FOR READY TO PREPARE SALADS WITH BARE HANDS. REVIEWED GOOD HYGIENIC PRACTICES OF NO BARE HAND CONTACT WITH READY TO EAT FOODS. LETTUCE DISCARDED. CRITICAL VIOLATION 7-38-010(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED INADEQUATE SANITIZING AT THE THREE COMPARTMENT SINK. SINK FOUND SET TO WASH, RINSE AND SANITIZE WITH DISHES INSIDE THE THIRD BASIN OF FILLED SINK WITHOUT CHLORINE SANITIZER. FOUND 0 PPM CHLORINE. REVIEWED PROPER SANITIZING PROCEDURE AND INSTRUCTED TO PROPERLY SET SINK. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INADEQUATE HAND WASHING FACILITIES. NO PAPER TOWELS AT THE FRONT PREP EXPOSED HAND SINK. CRITICAL CITATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TINFOIL AS LINER FOR EQUIPMENT. MUST BE A SMOOTH CLEANABLE SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES IN THE REAR DRY FOOD STORAGE CLOSET. MUST REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE REAR FOOD/DISH PREP AREA.
  7. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: 2 LBS OF FETA CHEESE 50.5F, 1 1/2 LBS OF CHEDDAR CHEESE 60.3F, 1 1/2LBS OF PARMASAN CHEESE 60.8F, 1LBS OF BOILED EGGS 52.3, 4LBS OF CUT LEAFY GREENS 49.3-58.1, 1 1/2 LBS SLICED TOMATOES 52.7. MANAGER VOLUNTEERILY DISCARDED AND DENATURED SAID ITEMS. CRITICAL VIOLATION 7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES. OBSERVED AN EMPLOYEE HANDLING READY TO EAT CARROTS, WITH BARE HANDS, TO BE USED IN A JUICER (FOR A CUSTOMER) WHILE TALKING ON THE PHONE, HANDLING OTHER OBJECTS AND NOT WASHING HANDS IN BETWEEN OR APPLYING GLOVES. INSTRUCTED TO WASH HANDS AND APPLY GLOVES IN BETWEEN TASK AND BEFORE HANDLING READY TO EAT FOOD. CRITICAL VIOLATION 7-38-010(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD OUT OF THE ORIGINAL CONTAINERS AND NOT LABELED. INSTRUCTED TO LABEL ALL FOODS OUT OF THE ORIGINAL CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS BEHIND AND UNDER COOKING EQUIPMENT. INSTRUCTED TO CLEAN UNDER AND AROUND ALL OF THE COOKING EQUIPMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED MINOR ACCUMULATED DUST ABOVE THE STOVE AND GRILL. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO SINK STOPPERS AT THE 3 COMPARTMENT SINK AND PREMISES WAS USING PLASTIC AS SINK STOPPERS. INSTRUCTED TO PROVIDE SINK STOPPERS AND MAINTAIN. OBSERVED MINOR LEAK UNDER EACH COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED A REFRIGERATOR WITHOUT A THERMOMETER LOCATED IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE A THERMOMETER AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE'S WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR EMPLOYEES.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO TEMPERED/HOT WATER AT EMPLOYEES/CUSTOMERS WASHROOM HANDWASH SINK. WATER TEMPERATURE WAS 67.6F. INSTRUCTED TO REPAIR/MAINTAIN. MANAGER IMMEDIATELY CALLED PLUMBER. PLUMBER ON SITE HOT WATER HAS BEEN RESTORED DURING INSPECTION. WATER TEMPERATURE 128.5F. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP OR PAPPER TOWELS AT THE FRONT EXPOSED HAND WASH SINK AT THE FRONT FOOD PREP AREA AND DIRTY UTENSILS BEING STORED INSIDE. INSTRUCTED THAT HAND SOAP AND PAPER TOWELS MUST BE AVAILABLE AT ALL HANDWASH SINKS. MANAGER POVIDE SOAP AND PAPER TOWELS AND REMOVED UTENSILS. 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
      • EVIDENCE OF FLYING INSECTS. OBSERVED LIVE FRUIT FLIES ON THE WALLS CEILING AND EQUIPMENTIN FRONT AND REAR PREP AREAS. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREAS. MUST CLEAN AND SANITIZE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICES IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALL IN DINING AREA REMOVE DUST ACCUMULATION.
  10. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food stored in coolers must be dated & labeled. Bulk food containers must be labeled to identify foods stored.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • All clean multi-use utensils and food equipments must be stored with handles up.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVER INSIDE THE FRONT PREP 2 DOOR COOLER REQUIRES A DETAIL CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB ABOVE THE COOKING EQUIPMENTS MUST BE SHIELDED OR PROVIDE A SHATTER PROOF LIGHT BULB.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE,MAINTAIN ADEQUATE WORKING STOPPERS FOR THE KITCHEN 3 COMPARTMENT SINK,ELECTRIC FLAT TOP GRILL FRONT PREP MUST UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE,MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS,A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
  11. License

    0 infractions

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