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CATCH THIRTY FIVE

35 W WACKER DR, CHICAGO, IL 60601 · Restaurant

Inspection summary

CATCH THIRTY FIVE has been inspected 17 times by Chicago Department of Public Health since April 7, 2010. The most recent inspection, on July 7, 2025, found no infractions.

1 of 17 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 source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 9 times across 7 separate inspections, most recently on October 26, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 8 times across 5 separate inspections, most recently on January 16, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 6 times across 4 separate inspections, most recently on May 30, 2024. 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 3 times across 2 separate inspections, most recently on May 30, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 September 23, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

17 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT/DIARRHEA CLEANUP KIT OR WRITTEN PROCEDURES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGEMENT TO PROVIDE. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED. MANAGER ORDERED AND PROVIDED RECIEPT FOR VOMIT KIT-COS.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HAND WASHING SIGNAGE NOT PROVIDED AT THE HAND WASHING SINKS IN THE FOOD PREP KITCHEN, AT THE END OF COOKLINE, AND IN THE WAIT STATION. INSTRUCTED TO PROVIDE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A SMALL AMOUNT OF A BROWN-LIKE SUBSTANCE ON THE INTERIOR PANEL OF ICE MACHINE. INSTRUCTED TO SCHEDULE A CLEANING AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON THE LINE PREP COUNTERS.INSTRUCTED TO KEEP WIPE CLOTHS STORED IN PROPER SANITZER SOLUTION WHEN NOT IN USE.
  3. Canvass

    1 infraction

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • Utensils in-use kept in stagnant water, instructed to keep in a clean dry container or under running cold water.
  4. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND A WHOLE IN 1 COMPARTMENT SPRAYER BASIN. WATER LEAKS THROUGH BASIN WHICH CAUSES STANDING WATER UNDER HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND HANDWASHING SINK LOCATED AT FRONT BAR PROFUSELY LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND UNISEX EMPLOYEE TOILET ROOM WITHOUT COVERED GARBAGE RECEPTACLE. INSTRUCTED MANAGER TO PROVIDE.
  5. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Bulk food container not labeled, instructed to label and maintain.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • No food labels on packaged foods at express station, instructed to label according to health code.
    • 40. PERSONAL CLEANLINESS
      • Food handler not wearing a hair restraint, instructed to wear.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Employee's open drink cup kept on food prep table, instructed to keep a way.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • No food hander training certificate for kitchen staff, instructed to obtain.
  6. Canvass

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE IN THE PUBLIC WASHROOMS. INSTRUCTED TO PROVIDE.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (SAUCES, DRESSINGS, COLESLAW ETC.) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED MENU WITH A DISCLOSURE STATEMENT AND NO REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. RAW OYSTERS, RAW TUNA, SALMON ETC.). INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU. (REFER TO CDPH CONSUMER ADVISORY HANDOUT) PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED NO LABELS FOR BULK STORAGE CONTAINERS (EX. SUGAR AND FLOUR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PRESET TABLEWARE AT ALL DINING TABLES. INSTRUCTED THAT ALL PRESET TABLEWARE (UTENSILS AND GLASSWARE) SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED, OR SET TABLES UPON CUSTOMER ARRIVAL AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  7. Suspected Food Poisoning

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • TAKE OUT DELI COOLER AIR TEMPERATURE AT 55.4F, COOLER IS USED TO STORE DELI MEAT AND COOKED CHICKEN, INSTRUCTED TO KEEP COOLER TEMPERATURE AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE. MUST MAINTAIN COOLER AT 40 FO LOWER. CRITICAL CITATION ISSUED 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 6 LBS OF DELI MEATS STORED IN SAID COOLER AT 52.2F, INSTRUCTED TO KEEP AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A) . FOOD DISCARDED VALUED AT $30.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK FOOD CONTAINER ( FLOUR, SUGAR ...)
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN WALK-IN FREEZER, INSTRUCTED PROVIDE ADEQUATE LIGHTING.
  8. Canvass Re-Inspection

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNDER COOKING EQUIPMENT AND ALONG THE WALLS AND IN ALL CORNERS OF THE WALK IN COOLER WITH MINOR FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed small leak from plumbing under far right compartment of 3 compartment sink. Must repair and maintain.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP HEADS STORED DOWNWARD BY THE UTILITY SINK. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.
  9. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED FACILITIES NOT MAINTAINING THE PROPER COLD HOLDING TEMPERATURE OF 40F OR BELOW. COLD HOLDING UNIT WITH POTENTIALLY HAZARDOUSN FOODS (SLICED TOMATOES, HUMMUS) WAS AT AN AMBIENT AIR TEMPERATURE OF 54.8F AT THE TIME OF THE INSPECTION. INSTRUCTED TO MAINTAIN ALL REFRIGERATION UNITS AT 40F OR BELOW AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (SLICED TOMATOES, CHEESE) AT IMPROPER TEMPERATURES DURING INSPECTION; 5 LBS OF CHEESE AT 56.1F-58.9F, 2 LBS OF CHOPPED LETTUCE AT 61.8F, 2 LBS OF SLICED TOMATOES FROM 55.4F-62.6F, 1/2LB OF PICO DE GALLO AT 63.5F, 2 LBS OF HUMMUS AT 56.8F, 1/2 LB OF DILL CREAM SAUCE AT 62.1F, 1/2LB OF TUNA AT 52.2F, 1LB OF CHICKEN SALAD AT 54.6F, 1/2LB OF COLESLAW AT 51.0F. ALL ITEMS VALUED AT $150. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS KEEP ALL COLD FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3 COMPARTMENT SINK NOT MAINTAINED. OBSERVED A HEAVY LEAK UNDER THE FAR LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ALL COMPRESSOR UNITS FOR REFRIGERATION WITH EXCESSIVE ACCUMULATED FOOD DEBRIS. OBSERVED INTERIOR OF FRYERS WITH FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNDER COOKING EQUIPMENT AND ALONG THE WALLS AND IN ALL CORNERS OF THE WALK IN COOLER WITH MINOR FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP HEADS STORED DOWNWARD BY THE UTILITY SINK. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.
  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving/racks that had peeling paint in walk in coolers, reach in coolers in kitchen prep areas, shall be replaced, kitchen storage shelving, and bsmt storage shelving that had rust/peeling paint, shall be repaired/replaced. Cutting boards that had deep cuts, in kitchen prep areas, shall be replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), kitchen storage shelving/racks not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under shelving/racks in walk in coolers not clean, need detailed cleaning(corners).Floors under heavy equipment in kitchen area not clean, need detailed cleaning(crevices).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged ceiling tile in kitchen area, shall be repaired/replaced. Walls, ceiling vents(ventilation), and ceiling tiles in kitchen prep areas not clean, need detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in storage areas in bsmt storage areas, shall be replaced/provided.
  11. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE TONGS AT THE SEAFOOD DISPLAY CASE COOLER SO AS TO HAVE THEM WITH THE END OF THE TONG NOT TOUCHING SEAFOOD PRODUCT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INTERIOR OF THE DEEP FRYERS AT THE MAIN KITCHEN SERVICE LINE TO REMOVE EXCESSIVE GREASE AND GRIME BUILD-UP. ALSO MUST CLEAN THE INTERIOR CORNERS OF THE LARGE ICE MACHINE IN THE DISH MACHINE AREA TO REMOVE SLIGHT BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE WORN/TORN FLOOR TILE IN THE MAIN HOT SERVICE LINE KITCHEN ON THE 1ST FLOOR SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST DETAIL CLEAN AND SANITIZE FLOOR DRAINS IN BAR AREA TO PREVENT PEST BREEDING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THERMOMETERS AT THE TO GO SERVICE COUNTER DELI COOLERS. FOUND 2 NON-WORKING THERMOMETERS.
  12. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK-FOOD CONTAINERS NOT LABELED PROPERLY. INSTRUCTED TO LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIVES WEDGED BETWEEN WALL AND PREP TABLE, INSTRUCTED TO STORE KNIVES IN A CLEAN AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING COVERS FOR ICE BIN AT BAR, INSTRUCTED TO INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAN COVERS INSIDE WALK-IN COOLERS WITH HEAVY DUST BUILD UP, INSTRUCTED TO CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CONDENSATION NOTED IN WAL-IN COOLER, INSTRUCTED TO REPAIR.
  13. Short Form Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS AT ALL TIMES. FOUND LARGE WHITE PLASTIC CONTAINERS HOLDING RICE, SUGAR AND FLOUR NOT LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN AND SANITIZE INTERIOR PANEL AT ICE MACHINE. OBSERVED SMALL GRIME BUILD-UP AT CORNERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAINTAIN FLOORS DRY TO PREVENT PEST BREEDING AREAS. OBSERVED STANDING WATER INSIDE THE WALK-IN COOLER, UNDER THE DISH MACHINE AREA AND AT THE MAIN BAR AREA UNDER THE 3-COMP SINK AND UNDER THE BAR DUMP SINKS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST RECAULK WALL WHERE IT MEETS EXPOSED HANDWASHING SINK IN THE BASEMENT AREA. FOUND CAULKING WITH GREEN AND BLACK GRIME BUILD-UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY PIPES ADJACENT TO THE BAR 3-COMP SINK UNDER DUMP SINKS AT THE BAR AREA.
  14. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS AT ALL TIMES. FOUND LARGE WHITE PLASTIC CONTAINERS HOLDING RICE, SUGAR AND FLOUR NOT LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN AND SANITIZE INTERIOR PANEL AT ICE MACHINE. OBSERVED SMALL GRIME BUILD-UP AT CORNERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAINTAIN FLOORS DRY TO PREVENT PEST BREEDING AREAS. OBSERVED STANDING WATER INSIDE THE WALK-IN COOLER, UNDER THE DISH MACHINE AREA AND AT THE MAIN BAR AREA UNDER THE 3-COMP SINK AND UNDER THE BAR DUMP SINKS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST RECAULK WALL WHERE IT MEETS EXPOSED HANDWASHING SINK IN THE BASEMENT AREA. FOUND CAULKING WITH GREEN AND BLACK GRIME BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE EXCESSIVE DUST ACCUMULATION AT THE DUST VENT COVERS LOCATED INSIDE THE BASEMENT WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY PIPES ADJACENT TO THE BAR 3-COMP SINK UNDER DUMP SINKS AT THE BAR AREA.
  15. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HEAVY DUST BUILD-UP ON FAN COVERS OF WALK-IN COOLERS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER UNDER FRONT PREP AREA, INSTRUCTED MGR TO CLEAN FLOOR AND KEEP DRY AS POSSIBLE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACURATE STEM THERMOMETER AND BROKEN COOLER ONES, INSTRUCTED TO PROVIDE ACURATE THERMOMETER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOPS STORED ON TOP OF CUBES, INSTRUCTED TO STORE OFF CUBES IN A CLEAN SURFACE.
  16. Canvass

    5 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. MUST LABEL ALL BULK FOOD CONTAINERS.SVERAL LARGE CONTAINERS NOT LABELED.
    • 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. NO COVERS FOR ICE BINS AT BAR AREA, INSTRUCTED TO PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. FAN COVERS INSIDE BASEMENT'S WALK-IN COOLER WITH HEAVY DUST BUILD UP, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHIELD AT RAW FISH DISPLAY CASE, INSTRUCTED TO PROVIDE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. ICE SCOOP STORED ABOVE ICE CUBES, INSTRUCTED TO STORE OFF ICE ON A CLEAN SURFACE.
  17. Complaint

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT 50.2F IN FRONT TAKE OUT STATION, INSTRUCTED TO HAVE ALL COOLERS AT 40F OR LOWER. REFRIGERATION TECH ARRIVED AND REPAIRD COOLER BEFORE THE END OF INSPECTION NOW TEMP READS 39.8
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND ABOUT 6LBS OF RAW BEEF AT 51.6F , 3LBS OF TUNA SALAD AND 3LBS OF CHICKEN SALAD AT 50.8F AT FRONT TAKE OUT STATION. INSTRUCTED MGR TO HOLD AT 40F OR LOWER. FOOD DISCARDER VALUED AT $45.
    • 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. MEAT SLICER NOT CLEANED PROPERLY, MUST REMOVE ALL REMOVABLE PARTS AND WASH AND SANITIZE.
    • 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 LARGE MIXERS AROUND HOPPER.

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