Skip to content
Loading map…

BISTRO GRAND

2362-2364 N NEVA AVE, CHICAGO, IL 60707 · Restaurant

Inspection summary

BISTRO GRAND has been inspected 19 times by Chicago Department of Public Health since November 2, 2010. The most recent inspection, on March 11, 2022, found no infractions.

5 of 19 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, Handwashing and staff hygiene and Cleaning and sanitizing.

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 5 times across 5 separate inspections, most recently on June 18, 2020. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 4 times across 3 separate inspections, most recently on June 19, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times on June 8, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times across 2 separate inspections, most recently on September 9, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 June 8, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

19 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR A CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
  3. Canvass Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED REFRIGERATION UNABLE TO MAINTAIN PROPER TEMPERATURE. OBSERVED AMBIENT AIR TEMPERATURE @ 44.6F INSIDE WALK IN COOLER; INSTRUCTED ALL REFRIGERATION MUST BE KEPT AT 41F OR LESS AT ALL TIMES. MUST REPAIR. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR A CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
  4. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT BAR HAND SINK. INSTRUCTED MUST PROVIDE SANITARY MEANS TO DRY HANDS AT EACH HAND WASHING SINK. OPERATOR PROVIDE PAPER TOWELS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO CHEMICAL SANITIZER ON SITE. INSTRUCTED MUST PROVIDE A MEANS TO SANITIZE UTENSILS AND COOKING EQUIPMENT. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED REFRIGERATION UNABLE TO MAINTAIN PROPER TEMPERATURES. OBSERVED AMBIENT AIR TEMPERATURE @ 50.1F INSIDE WALK IN COOLER; AND 48.2F INSIDE WHITE REFRIGERATOR INSIDE PREP AREA. INSTRUCTED ALL REFRIGERATION MUST BE KEPT AT 41F OR LESS AT ALL TIMES. MUST REPAIR. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE CHEST FREEZER IN PREP AREA. MUST DEFROST, CLEAN AND SANITIZE. MUST MAINTAIN SAME.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED EMPTY SANITIZER SOLUTION CONTAINER ATTACHED TO LOW TEMPERATURE DISH MACHINE. INSTRUCTED MUST REPAIR TO ALLOW AUTOMATIC DISPENSING OF SANITIZER INTO MACHINE. MUST PROVIDE MINIMUM CONCENTRATION OF SANITIZING SOLUTION AS PER PRODUCT INSTRUCTIONS. PRIORITY FOUNDATION VIOLATION 7-38-025. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE ACCUMULATION OF DIRT AND DEBRIS BUILD UP ON FLOORS UNDER EQUIPMENT AND ALONG BASEBOARD, AND IN FLOOR CORNERS. MUST DETAIL CLEAN THESE AREAS. MUST MAINTAIN SAME.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR A CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
  5. Canvass

    0 infractions

  6. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED WORN OUT DOOR GASKET AT WALK-IN COOLER DOOR.INSTRUCTED MANAGEMENT TO REPLACE WORN OUT DOOR GASKET AT WALK-IN COOLER DOOR
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FRYER CABINETS GREASY AT HOT LINE AREA IN KITCHEN.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN FRYER CABINETS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • : OBSERVED FLOORS DIRTY BEHIND LINE EQUIPMENT.INSTRUCTED MANAGEMENT TOCLEAN AND MAINTAIN FLOORS AT THIS AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNT OUT LIGHTS AT KITCHEN PEP AREA.INSTRUCTED MANAGEMENT TO REPLACE BURNT OUT LIGHTS AT KITCHEN PRET AREA.
  7. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO SANITATION CERTIFICATE POSTEDAND NO PROOF OF ENROLLMENT DURING THIS INSPECTION (SEE COMMENT SECTION BELOW) SERIOUS VIOLATION 7-38=012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION MADE 2/16/2017 REPORT#1951495 VIOLATION#32 CAUCK AROUND 3-COMP SINK IN KITCHEN PREP AREA IN STATE OF DISREPAIR-SHALL BE REPAIRED/REPLACED. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED WORN OUT DOOR GASKET AT WALK-IN COOLER DOOR.INSTRUCTED MANAGEMENT TO REPLACE WORN OUT DOOR GASKET AT WALK-IN COOLER DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FRYER CABINETS GREASY AT HOT LINE AREA IN KITCHEN.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN FRYER CABINETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS DIRTY BEHIND LINE EQUIPMENT.INSTRUCTED MANAGEMENT TOCLEAN AND MAINTAIN FLOORS AT THIS AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNT OUT LIGHTS AT KITCHEN PEP AREA.INSTRUCTED MANAGEMENT TO REPLACE BURNT OUT LIGHTS AT KITCHEN PRET AREA.
  8. Canvass

    0 infractions

  9. Canvass

    0 infractions

  10. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around 3 compartment sink in kitchen prep area in state of disrepair, shall be repaired/replaced. Cutting boards that had deep cuts in kitchen prep area, shall be replaced.
  11. Canvass

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 01/30/2015, REPORT #1522519, VIOLATION LISTED BELOW: 45 NO PROOF OF EMPLOYEE FOOD HANDLER TRAINING CERTIFICATE ON PREMISE. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION: 7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO DATES OR LABELS ON PREPARED FOODS INSIDE COOLERS, INSTRUCTED TO DO SO,
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE SERVE ARTICLES STORED IN KITCHEN AREA, INSTRUCTED TO INVERT CONTAINERS,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • USING GROCERY BAGS FOR FOOD STORAGE INSIDE COOLERS AND FREEZERS, INSTRUCTED TO USE FOOD GRADE BAGS,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR SURFACE OF ICE MACHINE BEHIND BAR AND VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO DETAIL CLEAN AND MAINTAIN,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT OUT AND IN POOR REPAIR IN KITCHEN PREP AREA, INSTRUCTED TO REPAIR,
  12. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PENDING
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • PENDING
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PENDING
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PENDING
  13. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE TIGHT FITTING LID/COVER FOR ICE BIN BEHIND BAR.-----------NO GROCERY BAGS USED FOR FOOD STORAGE INSIDE COOLERS AND FREEZERS. INSTRUCTED TO USE FOOD GRADE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE WITH LIME BUILD-UP AND INTERIOR SURFACES OF ICE MACHINE BEHIND BAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF OF EMPLOYEE FOOD HANDLER TRAINING CERTIFICATE ON PREMISE. INSTRUCTED TO PROVIDE.
  14. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Prepared food items inside the walk-in-cooler must be labeled/dated to identify foods stored.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Clean multi-use utensils forks,kitchen pots/pans and single service containers must be properly stored,inverted to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Some Gaskets for the kitchen 6 door food prep cooler are worned-out-Must repair/replace. Ice bin cover missing for ice bin behind bar-Must provide/maintain.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Fan covers and shelvings inside the walk-in-cooler,hood/filters and attached pipings,sides of hot cooking equipments not clean.Instructed manager to clean and sanitize.
  15. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELVING IN WALK IN COOLER RUSTING. INSTRUCTED TO REPAIR OR REPLACE SHELVING IN WALK IN COOLER
  16. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT DATED 10/26/12 THEY ARE 31 MUST INVERT FOOD STORAGE CONTAINERS STORED ON TOP OF FREEZER REAR KITCHEN AREA 32 MUST PROVIDE SPLASH GUARD AT EXPOSED HAND SINK NEXT TO DRAIN BOARD BEHIND AT BAR AREA 33 MUST CLEAN TOPS OF COOKING EQUIPMENT AND INTERIOR CABINETS OF FRYER IN REAR KITCHEN AREA T PROVIDE SPLASH GUARD AT EXPOSED HAND SINK NEXT TO DRAIN BOARD BEHIND AT BAR AREA 34 MUST CLEAN FLOOR SURFACES REAR KITCHEN AND STORAGE AREAS UNDER AND BEHIND ALL EQUIPMENT 37 MUST PROVIDE STORAGE SPACE FOR EMPLOYEES BELONGINGS TO BE STORED NICE AND NEATLY 40 MUST PROVIDE INTERNAL THERMOMETERS INSIDE ALL COOLERS AND FREEZERS, AND THERMOMETERS FOR TAKING FOOD TEMPS. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELVING IN WALK IN COOLER RUSTING. INSTRUCTED TO REPAIR OR REPLACE SHELVING IN WALK IN COOLER
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • KNIVES NEED TO BE PROPERLY STORED IN KNIFE RACK NOT IN BETWEEN SEAMS OF TABLE
  17. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT FOOD STORAGE CONTAINERS STORED ON TOP OF FREEZER REAR KITCHEN AREA
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SPLASH GUARD AT EXPOSED HAND SINK NEXT TO DRAIN BOARD BEHIND AT BAR AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN TOPS OF COOKING EQUIPMENT AND INTERIOR CABINETS OF FRYER IN REAR KITCHEN AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR SURFACES REAR KITCHEN AND STORAGE AREAS UNDER AND BEHIND ALL EQUIPMENT,
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE STORAGE SPACE FOR EMPLOYEES BELONGINGS TO BE STORED NICE AND NEATLY
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS INSIDE ALL COOLERS AND FREEZERS, AND THERMOMETERS FOR TAKING FOOD TEMPS.,
  18. Canvass

    2 infractions

    • 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 PROVIDE TIGHT FITTING LID/COVER FOR ICE BIN BEHIND BAR.----------OBSERVED CUBED RAW MEAT STORED IN USED TIN CAN INSIDE REACH-IN FREEZER (KITCHEN). INSTRUCTED TO STORE PROPERLY IN A FOOD GRADE CONTAINER (STAINLESS STEEL OR PLASTIC CONTAINER).
    • 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. INSTRUCTED TO FIX METAL THRESHOLD IN FRONT ENTRANCE DOOR.
  19. Canvass

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website