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BOMBACIGNO'S

558 W VAN BUREN ST, CHICAGO, IL 60607 · Restaurant

14 inspections

  1. Canvass

    0 infractions

  2. Complaint

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED; MUST PROVIDE AND MAINTAIN. INSTRUCTED THAT A CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON DUTY AT ALL TIMES TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD OR CONDTIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010 ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE OR NECCESARY ITEMS OUTLINED IN THE POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO EXPOSED HANDSINK BEHIND BARS; MUST INSTALL WITH HOT AND COLD RUNNING WATER, SOAP AND HANDTOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN WALLS AROUND EQUIPMENT IN KITCHEN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • SEE VIO. #60
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM APRIL 11, 2019 AS REQUIRED; MUST CORRECT. #58 NO ALLERGEN CERTIFICATE ON SITE FOR CERTIFIED MANAGER; INSTRUCTED TO MEET REQUIREMENTS. PRIORITY FOUNDATION VIOLATION 7-42-090 ISSUED.
  3. Canvass Re-Inspection

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION, WHILE TCS FOODS (GRILLED CHICKEN, COOKED BEEF,AND PASTA) ARE BEING PREPARED AND SERVED.PERSON IN CHARGE COULD NOT PROVIDE PROOF OF RECIPROCITY. INSTRUCTED MANAGER TO HAVE AT LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHILE OPEN AND OPERATING.PRIORITY FOUNDATION VIOLATION. 7-38-012.CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD OR CONDTIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE OR NECCESARY ITEMS OUTLINED IN THE POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISMENT. INSTRUCTED TO PROVIDE.7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS (COOKED CHICKEN, SLICED BEEF,SALAD DRESSINGS, PASTA, ETC WITHOUT PROPER DATE MARKING. INSTRUCTED TO PROVIDE THE DISCARD DATE OR USE BY DATE ON ALL TCF FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS. MAINTAIN.PRIORITY FOUNDATION VIOLATION.7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE CEILING ABOVE THE PREP AREA WITH HOLES AND CHIPPED PAINT. INSTRUCTED TO REPAIR AND MAKE SMOOTH AND EASILY CLEANABLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN CERTIFICATES ON SITE FOR CERTIFIED FOOD MANAGER. INSTRUCTED TO MEET REQUIREMENTS.
  4. Canvass

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION.PRIORITY FOUNDATION VIOLATION.NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD OR CONDTIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE OR NECCESARY ITEMS OUTLINED IN THE POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISMENT. INSTRUCTED TO PROVIDE.7-38-005. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURE IN THE 2 DOOR REFRIGERATOR IN FOOD PREP AREA... 5 LBS OF COOKED CHICKEN @57.0F, 2 LBS OF COOKED CHICKEN PARMESEAN @57.1F, AND 1 LB OF COOKED LASAGNA WITH SLICES OF MOZZERELLA ON TOP @55.5F. FOOD HANDLER DISCARDED AND DENATURED DURING TIME OF INSPECTION. PRIORTIY VIOLATION. 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS (COOKED CHICKEN, SLICED BEEF,SALAD DRESSINGS, PASTA, ETC WITHOUT PROPER DATE MARKING. INSTRUCTED TO PROVIDE THE DISCARD DATE OR USE BY DATE ON ALL TCF FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS. MAINTAIN.PRIORITY FOUNDATION VIOLATION.7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER ON SITE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE.7-38-005. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE CEILING ABOVE THE PREP AREA WITH HOLES AND CHIPPED PAINT. INSTRUCTED TO REPAIR AND MAKE SMOOTH AND EASILY CLEANABLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN CERTIFICATES ON SITE FOR CERTIFIED FOOD MANAGER. INSTRUCTED TO MEET REQUIREMENTS.
  5. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON-SITE DURING THE INSPECTION, WHILE POTENTIALLY HAZARDOUS FOODS; ITALIAN SAUSAGE, CHICKEN, ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON-SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE BROKEN DOOR GASKET ON 3-DOOR REACH IN COOLER IN PREP AREA. ALSO, REPLACE MISSING HANDLES ON HOOD OF STEAM TABLE BEHIND FRONT SERVICE COUNTER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACE OF MICROWAVE OVENS IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR BROKEN FLOOR TILES IN FRONT OF 3-DOOR REACH IN COOLER IN REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN GREASE AND DUST FROM KITCHEN HOOD AND FILTERS.
  6. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALUMINUM FOIL ON BOTTOM OF PREP TABLE. INSTD TO REMOVE SAME SO AS SURFACES TO BE A SMOOTH, EVEN EASILY CLEANABLE SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPING PAINT ON CEILING TILE IN DINING AREA, INSTRUCTED TO REPAIR,
  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALUMINUM FOIL ON BOTTOM OF PREP TABLE. INSTD TO REMOVE SAME SO AS SURFACES TO BE A SMOOTH, EVEN EASILY CLEANABLE SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STOCK ON FLOOR. INSTD TO ELEVATE 6 INCHES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.
  8. Canvass Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR REPLACE ALL RUSTY SHELVES IN FOOD PREP/DISHWASHING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS THROUGHOUT THE BASEMENT STORAGE AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL STORED EQUIPMENT AND ITEMS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT ALL WALLS AND DOORS IN FOOD PREP AND DISH WASHING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTALL LIGHT SHIELDS ON LIGHTS IN FOOD PREP AND DISH WASHING AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE REFRIGERATION AND LONG STEM METAL THERMOMETERS FOR EQUIPMENT AND MONITORING FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND MAINTAIN BASEMENT STORAGE AREA AND CLEAN 3 COMPARTMENT SINK BEHIND THE BAR IN 2ND FLOOR DINING AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  9. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED PREP COOLER IN FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMPERATURE RECORDED AT 48.1F. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES AND HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING ITEMS FOUND AT IMPROPER TEMPERATURES IN THE 2-DOOR REACH-IN COOLER IN REAR: LEFTOVER LENTIL SOUP-46.2F & 45.9F(STORED IN DEEP POT), LEFTOVER GRAVY-53.5F(STORED IN DEEP POT), COOKED EGGPLANT-54.5F. THE FOLLOWING ITEMS FOUND AT IMPROPER TEMPERATURES IN REFRIGERATED PREP COOLER CURRENTLY IN POOR REPAIR: COOKED LASAGNA-54.5F, COOKED EGGPLANT-54.3F, CHICKEN BREAST-53.3F, TORN ROMAINE LETTUCE-52.4F, CUT TOMATOES-54.2F, CUT LEAFY GREENS-48.0F, SALAMI-46.0F, SALAMI-48.8F. ALL COOKED FOODS STORED IN FREFRIGERATION UNITS BEING COOLED MUST BE PLACED IN SHALLOW CONTAINERS. ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW. CRITICAL VIOLATION 7-38-005(A).30LB VALUED AT $150 DISCARDED.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED DISH WASHER ONLY WASHING AND RINSING MULTI-USE EQUIPMENT IN THE 3 COMPARTMENT SINK. ALL 3 SECTIONS OF THE 3 COMPARTMENT SINK MUST BE SET UP TO WASH, RINSE, AND SANITIZE ALL MULTI-USE EQUIPMENT. CRITICAL VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR REPLACE ALL RUSTY SHELVES IN FOOD PREP/DISHWASHING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: CABINET INTERIORS OF DEEP FRYERS, AND SIDES OF ALL COOKING EQUIPMENT IN FOOD PREP AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS THROUGHOUT THE BASEMENT STORAGE AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL STORED EQUIPMENT AND ITEMS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT ALL WALLS AND DOORS IN FOOD PREP AND DISH WASHING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTALL LIGHT SHIELDS ON LIGHTS IN FOOD PREP AND DISH WASHING AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE REFRIGERATION AND LONG STEM METAL THERMOMETERS FOR EQUIPMENT AND MONITORING FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND MAINTAIN BASEMENT STORAGE AREA AND CLEAN 3 COMPARTMENT SINK BEHIND THE BAR IN 2ND FLOOR DINING AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  10. Canvass Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOLERS,PREP TABLES AND THE INTERIOR PANEL OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN BARS AREAS, IN PREP AREA AND THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS IN PREP AND DISHWASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL AN EXPOSED HAND SINK BEHIND BOTH BAR AREAS WHERE MISSING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM STAIRS LEADING TO THE 2ND FLOOR DINING AREA AND IN 2ND FLOOR DINING AREA.
  11. Canvass

    7 infractions

    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • INADEQUATE WASH AND RINSE WATER TEMPERATURE AT THE THREE COMPARTMENT SINK. NOTED 92 DEGREE WATER AT THE THREE COMPARTMENT SINK. MUST MAKE NECESSARY REPAIRS AND PROVIDE WATER AT THE THREE COMPARTMENT SINK THAT IS 110-120 DEGREES F. CRITICAL CITATION ISSUED 7-38-030
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITIES IN POOR REPAIR. NOTED WASTE WATER BACKING UP INTO THE 2ND AND 3RD COMPARTMENTS OF THE 1ST FLOOR THREE COMPARTMENT SINK WHEN WATER TURNED ON IN THE SINK BASIN. WATER ALSO DRAINS VERY SLOWLY. ALSO NOTED WASTE WATER OVERFLOWING FROM THE OPEN SITE DRAIN WHEN WATER TURNED ON IN THE SINK BASIN AT THE 2ND FLOOR THREE COMPARTMENT SINK. ALSO, NO HOT RUNNING WATER AT THE 2ND FLOOR THREE COMPARTMENT SINK. MUST PROVIDE HOT WATER AND MAKE ALL NECESSARY REPAIRS. SERIOUS CITATION ISSUED 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOLERS,PREP TABLES AND THE INTERIOR PANEL OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN BARS AREAS, IN PREP AREA AND THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS IN PREP AND DISHWASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET AT THE 1ST FLOOR BAR THREE COMPARTMENT SINK. MUST ALSO INSTALL AN EXPOSED HAND SINK BEHIND BOTH BAR AREAS WHERE MISSING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM STAIRS LEADING TO THE 2ND FLOOR DINING AREA AND IN 2ND FLOOR DINING AREA.
  12. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF COOLER BEHIND FRONT BAR AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF CLOSING DEVICE ON THE WASHROOM DOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST RESTORE HOT WATER TO UNUSED THREE COMPARTMENT SINK IN 2ND FLOOR SEATING AREA.
  13. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE DELI MEAT SLICER OF FOOD DEBRIS AT REAR PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS AT REAR PREP AREA ALONG WALL BASE AND IN CORNERS TO REMOVE DEBRIS AND SPILLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND DUST.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY HOT WATER FAUCET HANDLE BASE AT 3 COMPARTMENT SINK AT 1st FLOOR BAR AREA, AS WELL AS IN CUSTOMERS RESTROOM AT HANDSINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO THERMOMETER IN FOOD STORAGE COOLER BEHIND BAR. MUST PROVIDE AT ALL TIMES.
  14. Canvass

    4 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. THE 3-DOOR COOLER IN BACK HAS A DAMAGED DOOR GASKET, REPAIR THE DOOR GASKET.
    • 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 BASEMENT FLOORS ARE DIRTY, CLEAN AND MOP THE FLOORS.
    • 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. THE WALL BEHIND THE THREE COMPARTMENT SINK IS ROUGH, RESEAL THE WALL. THE BASEMENT CEILING AND PIPES ABOVE THE BOXES OF DISPOSABLE ITEMS ARE PEELING AND DIRTY, CLEAN UP CEILINGS AND STORE SAID ITEMS IN A SANITARY AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.