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CERMAK FRESH MARKET

6623 N DAMEN AVE, CHICAGO, IL 60645 · Grocery Store

Inspection summary

CERMAK FRESH MARKET has been inspected 31 times by Chicago Department of Public Health since December 9, 2014. The most recent inspection, on July 28, 2025, found no infractions.

5 of 31 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, Cleaning and sanitizing and Food temperature control.

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.

  • 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 11 times across 6 separate inspections, most recently on May 22, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 11 times across 7 separate inspections, most recently on May 22, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 11 times across 6 separate inspections, most recently on August 17, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 7 times across 7 separate inspections, most recently on July 18, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 4 times across 4 separate inspections, most recently on March 3, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

31 inspections

  1. Complaint Re-Inspection

    0 infractions

  2. Complaint

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 40 LIVE SMALL FLIES ON WALLS AT BAKERY PREP AREA AROUND TRAY/DISHMACHINE. INSTRUCTED MANAGER MUST REMOVE ALL LIVE SMALL FLIES BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-020(A). ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 1ST FLOOR EMPLOYEES WASHROOM HANDWASH SINK FAUCET LOOSE. MUST REATTACH/REPAIR SAID HANDWASH SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER DAMAGED CEILING TILES IN BAKERY PREP AREA AT TRAY/DISHMACHINE AREA. MUST REPLACE ALL WATER DAMAGED CEILING TILES.
  3. Canvass Re-Inspection

    1 infraction

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSEREVED 1/4 INCH GAP AT FRONT ENTRANCE DOOR SWEEPS AT OUTER DOORS. MUST RODENT PROOF OUTSIDE DOORS.
  4. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO RUNNING HOT WATER AT BOTH EMPLOYEES MENS AND WOMENS HANDWASH SINKS AT BASEMENT, WATER TEMPERATURE AT 64.9 F. HOWEVER FOUND RUNNING HOT WATER AT OVER 110.0 F AT ALL OTHER SINKS ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE RUNNING HOT WATER AT BOTH EMPLOYEES MENS AND WOMENS WASHROOMS AT A MINIMAL 100.0 F BY DATE OF REINSPECTION. PRIORITY VIOLATION 7-38-030(C). ESTABLISHMENT IS PUT ON 2 DAY WORK AROUND BY CDPH.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSEREVED 1/4 INCH GAP AT FRONT ENTRANCE DOOR SWEEPS AT OUTER DOORS. MUST RODENT PROOF OUTSIDE DOORS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ICE BUILD UP ON SALAD BAR CONDENSER. MUST REMOVE ICE BUILD UP AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR LITTERED AT BOTH MENS AND WOMENS EMPLOYEES WASHROOMS. MUST DETAIL CLEAN AND MAINTAIN BOTH WASHROOMS FLOORS.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • SOME PREP AREA AND DISHWASH AREAS HANDWASH SINKS WITHOUT SOAP. INSTRUCTED MANAGER ALL HANDWASH SINKS MUST HAVE SOAP AND HAND DRYING. PRIORITY FOUNDATION 7-38-030(C). ALL HANDWASH SINKS NOW PROVIDED WITH SOAP AND HAND DRYING UPON INSPECTOR REQUEST.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 20 LIVE SMALL FLIES ON WALLS AT BAKERY PREP AREA AND 10 LIVE SMALL FLIES ON WALLS AT KITCHEN DISHWASH AREA. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. MUST REMOVE ALL SMALL FLIES BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-020(A).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS AT DISHWASH AREAS. MUST CLEAN INTERIOR OF FLOOR DRAINS AND MAINTAIN.
  7. Short Form Complaint

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THEREMOMETER WITHIN DELI COLD HOLD UNITS. MUST INSTALL EASY TO READ CONSPICUOUS THERMOMETERS WITHIN ALL COLD HOLDING UNITS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR TILES MISSING AROUND FLOOR DRAIN IN FRONT OF 3 COMPARTMENT SINK LOCATED IN BAKERY. REPLACE FLOOR TILES IN ORDER TO PREVENT STANDING WATER. OBSERVED CEILING VENTS UNCLEAN THROUGHOUT FACILITY. CLEAN ALL VENTS ON CEILING AND MAINTAIN.
  8. Canvass

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THEREMOMETER WITHIN DELI COLD HOLD UNITS. MUST INSTALL EASY TO READ CONSPICUOUS THERMOMETERS WITHIN ALL COLD HOLDING UNITS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO HIGH TEMPERATURE TEST STRIPS AND OR HIGH TEMPERAURE THERMOMETER ON SITE SITE FOR HIGH TEMPERATURE DISH MACHINE LOCATED IN BAKERY AND IN MAIN COOKING AREA. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR TILES MISSING AROUND FLOOR DRAIN IN FRONT OF 3 COMPARTMENT SINK LOCATED IN BAKERY. REPLACE FLOOR TILES IN ORDER TO PREVENT STANDING WATER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CEILING VENTS UNCLEAN THROUGHOUT FACILITY. CLEAN ALL VENTS ON CEILING AND MAINTAIN.
  9. Complaint Re-Inspection

    0 infractions

  10. Complaint

    13 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HAND WASHING FAUCET HANDLES ARE NOT WORKING PROPERLY IN THE RAW CHICKEN CUTTING ROOM. INSTRUCTED TO REPAIR.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • WINGS IN THE DISPLAY CASE NEAR THE HOT HOLDING STATION ARE MEASURED BETWEEN 54.6-56.6F. INADEQUATELY HELD FOOD WAS DISCARDED ON SITE. APPROXIMATELY 15 POUNDS OF WINGS AT A TOTAL COST OF $135.00 WAS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • THE DISPLAY CASE COOLER USED FOR STORAGE OF PRE-PACKAGED WINGS IS MEASURED AT AN IMPROPER AMBIENT AIR TEMPERATURE OF 56.6F. ALL TCS WINGS WERE DISCARDED ON SITE. THE UNIT WAS TAGGED AND HELD FOR INSPECTION. UNIT MUST BE MAINTAINED AT A TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN REDUCED OXYGEN PACKAGING (ROP). PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • THERMOMETERS ARE NOT PROVIDED IN THE WING DISPLAY COOLER NEXT TO THE HOT HOLDING STATION. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • SINGLE-USE PLASTIC CUP WITHOUT A HANDLE USED AS A SCOOP IN FOOD STORAGE CONTAINER IN COOKLINE KITCHEN AREA. THE FACILITY MUST PROVIDE A SCOOP WITH A HANDLE. CUP WAS DISCARDED ON SITE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON/NEAR MEAT CUTTING BOARD, BAKERY PREP COUNTERS, AND KITCHEN/HOT HOLDING STATION COUNTERS. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHES MUST BE LAUNDERED DAILY.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • IN-USE UTENSILS SUCH AS KNIVES ARE STORED IN STAGNANT WATER IN THE BAKERY STATION, AND KNIFE/ICE SCOOPS ARE STORED IN ICE IN THE MEAT-CUTTING AREA. STORE IN-USE UTENSILS ON A CLEAN AND SANITIZED SURFACE, IN RUNNING WATER, OR IN A CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CRATES/PLASTIC PALLETS USED AS ELEVATION THROUGHOUT ALL DEPARTMENTS IN THE FACILITY---CARDBOARD USED AS LINING/FLOORING IN THE KITCHEN AREA AND PRODUCE AREA. THE FACILITY MUST REMOVE FROM USE AND REPLACE WITH EQUIPMENT THAT IS DURABLE AND EASILY CLEANABLE, MEETING FOOD STANDARDS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • DRAIN STOPPERS AT 3 COMPARTMENT SINK IN THE KITCHEN/PREPARATION DEPARTMENT ARE MISSING. OBSERVED DISPOSABLE PAPER TOWELS USED AS A DRAIN STOPPER. THE FACILITY MUST PROVIDE STOPPERS FOR THE 3-COMPARTMENT SINK TO ALLOW FOR PROPER WASH, RINSE, AND SANITIZER SET UP. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE EXTERIOR SURFACES OF FOOD STORAGE CONTAINERS IN THE BAKERY AREA ARE SOILED WITH FOOD DEBRIS. THE FACILITY MUST BE CLEAN AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • WASTE RECEPTACLES FOUND WITHOUT LIDS IN CUSTOMER WOMEN'S RESTROOM. FACILITY MUST PROVIDE AT LEAST ONE COVERED WASTE RECEPTACLE IN THE RESTROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGHOUT THE BAKERY AREA ARE SOILED WITH FOOD DEBRIS. THE FACILITY MUST CLEAN AND MAINTAIN
  11. Short Form Complaint

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13---- MISSING CERAMIC BASEBOARD COVING IN THE MEAT PREP. MUST REPLACE.
  12. Complaint Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • : 6-201.13---- MISSING CERAMIC BASEBOARD COVING IN THE MEAT PREP. MUST REPLACE.
  13. Complaint

    12 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER IN THE KITCHEN DISH ROOM WHERE THE THREE COMPARTMENT SINK AND DISH MACHINE ARE LOCATED. PRIORITY VIOLATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HOT WATER AT THE FOLLOWING HANDWASHING SINKS: AT THE CUSTOMER WOMAN'S WASHROOM 75.9F. CUSTOMER MEN'S WASHROOM 73.2F. PRODUCE PREP 76.2F. MUST PROVIDE HOT WATER WITH A MINIMUM OF 100F AT ALL HANDWASHING SINKS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED RAW ANIMAL ORIGIN EGGS THAT WERE VISIBLY CRACKED AND LEAKING OUT FROM THE STORAGE CARTON BEING STORED DIRECTLY ABOVE PEELED AND PREPARED ONIONS AND VARIOUS PEPPERS AND ASSORTED VEGETABLES INSIDE THE KITCHEN PREP WALK-IN COOLER. ALL VEGETABLES WERE DISCARDED AND EGGS REMOVED. REVIEWED PROPER FOOD PROTECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • MUST NOT STORE IN-USE KNIVES BETWEEN THE CUTTING BOARD AND PREP TABLE. MUST PROVIDE A PROPER KNIFE HOLDER.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST NOT STORE SOILED FLOOR MATTING ON SHELVING WITH CLEAN PANS IN THE BAKERY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE RAW WOODEN BLOCKS AS A MEANS OF ELEVATION FOR PREP TABLES IN THE RAW CHICKEN PREP/CUTTING ROOM. MUST BE NON-POROUS AND CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE TIN FOIL AS LINER FOR SHELVING IN THE KITCHEN PREP AREAS.----RAW WOODEN SHELVING UNDER THE MICROWAVE OVENS IN THE BAKERY PREP. MUST PAINT/SEAL TO BE SMOOTH AND CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED THE TABLETOP CAN OPENER AND A WHEELED, METAL FOOD CART IN THE KITCHEN WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK AT THE NOZZLE ON THE MEAT CUTTING ROOM THREE COMPARTMENT SINK. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING CEILING TILE IN THE KITCHEN PREP. WATER DAMAGED CEILING TILES IN THE BAKERY PREP. MUST REPLACE ALL.----CRACKED AND DAMAGED CAULKING AT THE CUSTOMER MEN'S WASHROOM WASHBOWL. BLACKENED AND MOLDY CAULKING AT THE BAKERY HAND WASHING SINK. MUST REPLACE BOTH.----EXCESSIVE FOOD DEBRIS AND DIRT ON THE FLOOR SURROUNDING THE BAKERY STAND MIXER. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING CERAMIC BASEBOARD COVING IN THE MEAT PREP. MUST REPLACE.
  14. Canvass Re-Inspection

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATER LINE. MUST PROVIDE BACKFLOW PREVENTION FOR ICE MACHINE WHERE IT CAN BE LOCATED AND SERVICED.
  15. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND 1 LIVE ROACH AT DISHWASHING AREAS. PRIORITY FOUNDATION. CITATION ISSUED.7-38-020A. MUST NOTIFY PEST CONTROL OPERATOR AND ELIMINATE ROACH ACTIVITY.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATER LINE. MUST PROVIDE BACKFLOW PREVENTION FOR ICE MACHINE WHERE IT CAN BE LOCATED AND SERVICED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT DATED 9-28-20 INSPECTION # 2401692. VIOLATION 48. OBSERVED COOKING POTS TILT SKILLET AND KETTLE USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK. MUST USE SMALLER POTS OR MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION OF HOW TO BE CLEANED IN PLACE AND/OR.MUST SUBMIT THE PROCEDURES TO CDPH AT [email protected] FOR APPROVAL BEFORE RE-INSPECTION VIOLATION 53. MUST PROVIDE A TOILET ROOM RECEPTACLE WITH A COVER FOR SANITARY NAPKINS IN EMPLOYEES UNISEX BATHROOMS. PRIORITY VIOLATION. NO CITATION WAS ISSUED. 7-42-090. MUST CORRECT ALL MENTIONED VIOLATIONS.
  16. Short Form Complaint

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES IN DAIRY WALK IN COOLER. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED COOKING POTS TILT SKILLET AND KETTLE USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST USE SMALLER POTS OR MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR .MUST SUBMIT THE PROCEDURES TO CDPH AT [email protected] FOR APPROVAL PRIOR TO RE-INSPECTION
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN EMPLOYEES UNISEX BATHROOMS.
  17. Complaint

    13 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SOAP ON HAND WASHING SINK IN CHICKEN PREP ROOM . MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION . PRIORITY FOUNDATION #7-38-030(C) CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS ON HAND WASHING SINK IN CHICKEN MEAT PREP ROOM.PRIORITY FOUNDATION #7-38-030(C) CONSOLIDATED WITH ABOVE CITATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HOT RUNNING WATER AT EXPOSED HAND WASHING SINKS IN CHICKEN MEAT PREP ROOM , EMPLOYEE WASHROOM, PRODUCE ROOM PREP .TEMPERATURE OF WATER WAS 86.5F TO 90 F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPROXIMATELY "1/2-3/4" OPENING ON BOTTOM OF SLIDING REAR DELIVERY ENTRY DOOR.MUST MAKE DOOR TIGHT FITTING.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THAT EMPLOYEE WORE WATCHES AND BRACELETS ON HANDS WHILE WORKING WITH FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES IN DAIRY WALK IN COOLER. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED COOKING POTS TILT SKILLET AND KETTLE USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST USE SMALLER POTS OR MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR .MUST SUBMIT THE PROCEDURES TO CDPH AT [email protected] FOR APPROVAL PRIOR TO RE-INSPECTION
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR AND MAINTAIN SMALL WATER LEAK UNDER DELI DEPARTMENT EXPOSED SINK
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR AND MAINTAIN KNEE PRES REGULATOR FOR WATER ION HAND WASHING SINK IN CHICKEN MEAT DEPARTMENT
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THAT TOILET ROOM DOOR ARE NOT CLOSED WHEN NOT IN USE.TOILET ROOM DOOR MUST REMAIN CLOSED EXCEPT DURING CLEANING OPERATIONS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN EMPLOYEES UNISEX BATHROOMS
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST CLEAN AND MAINTAIN CLEAN AREA AROUND EXTERIOR GARBAGE COMPACTOR DUMPSTER COVERED WITH RESIDUA OF FOOD DEBRIS AND GARBAGE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER OF EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS IN BASEMENT STORAGE ROOMS.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS.
  18. Canvass Re-Inspection

    1 infraction

    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND READY TO EAT FOOD HELD MORE THAN 24 HOURS WITH NO SEVEN DAY CONSUME BY DATE.(CHICKEN ETC.) PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST LABEL PROPERLY.
  19. Canvass Re-Inspection

    1 infraction

    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND READY TO EAT FOOD HELD MORE THAN 24HOURS WITH NO SEVEN DAY CONSUME BY DATE.(CHICKEN ETC.) PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST LABEL PROPERLY.
  20. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY/SPILLKIT. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HOT WATER AT 4 HANDWASHING SINKS AT EMPLOYEE RESTROOMS AT LOWER LEVEL AT BREAK ROOM AREAS.CURRENTLY WATER AT 75.0F. PRIORITY VIOLATION. CITATION ISSUED.7-38-030C. MUST PROVIDE. BUSINESS MAINTENANCE REPAIRED ADJUSTED SINKS AND REPLENISHED HOT WATER 100F BY THE END OF INSPECTION.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND READY TO EAT FOOD HELD MORE THAN 24HOURS WITH NO SEVEN DAY CONSUME BY DATE.(CHICKEN ETC.) PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST LABEL PROPERLY.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO HIGH TEMPERATURE IRREVERSIBLE TEST STRIPS/MEASURING DEVICE AT PREMISES FOR HIGH TEMPERATURE DISHMACHINES. 4-302.13B PRIORITY FOUNDATION. NO CITATION ISSUED. MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND FINAL RINSE TEMPERATURE GAUGES NOT FUNCTIONAL AT 2 HIGH TEMPERATURE DISHMACHINES.PRIORITY FOUNDATION. CITATION ISSUED. 7-38-005. MUST REPAIR/REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND UNUSED VACUUM PACKAGING MACHINE AT PREMISES. MUST BE REMOVED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CEILING NOT SMOOTH AND EASY TO CLEAN AT BASEMENT. (WATER BOTTLES BEING STORED AT BASEMENT). MUST REPAIR OR REMOVE FOOD ITEMS FROM BASEMENT.
  21. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SUSHI REFRIGERATOR DOOR IN DISREPAIR. REPAIR AND MAINTAIN REFRIGERATOR DOOR ON SUSHI REFRIGERATOR. OBSERVED CUTTING BOARDS WITH DARK GROOVES IN MEAT CUTTING ROOM. REPLACE CUTTING BOARDS WITH WORN WITH DARK GROOVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING TILES IN MENS STAFF WASHROOM MISSING OR IN DISREPAIR. REPLACE OR REPAIR CEILING TILES IN MENS STAFF WASHROOM
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT BULBS OUT ABOVE COOKING AREAS. REPLACE AND MAINTAIN BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR AND MAINTAIN EXPOSED HAND SINK. OBSERVED INADEQUATE SINK STOPPERS AT 3 COMPARTMENT SINK IN MAIN DISHWASHING AREA NEAR HIGH TEMP DISH MACHINE. REPAIR SINK STOPPERS AND MAINTAIN. OBSERVED WOMENS STAFF WASHROOM WITH 1/2 SINKS WITH NO RUNNING WATER. REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED LACK OF THERMOMETERS THROUGHOUT COOLERS. ALL COOLERS NEED TO BE CHECKED AND EVERY COOLER NEEDS AN EASILY READABLE THERMOMETER INCLUDING CAKE COOLERS AND SUSHI COOLERS.
  22. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED REFRIGERATOR CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING TAMALES AND MEXICAN SOUP AT 55.5F. COOLER WAS TAGGED. CRITICAL VIOLATION 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD WITHIN HOT HOLDING UNIT AT IMPROPER TEMPERATURE INCLUDING 6 PACKAGES OF RIBS VALUED AT $36 AT 124.0F, 7 PACKAGES OF TAMALES VALUED AT $40 AT 124.3F, 6 LUNCH PLATES CONTAINING MEAT AT 126.0F VALUED AT $30, 8 DINNER PLATES CONTAINING MEAT AT 127.0F VALUED AT $48, 14 SANDWICHES AT 106F VALUED AT $50,4 GALLONS SOUP AT 118F VALUED AT $50. OBSERVED 3 DOZEN EGGS ON SALAD BAR AT 56.1F VALUED AT $25, AND 3 GALLONS MEXICAN SOUP AT 56.6F VALUED AT $25 WITHIN REFRIGERATOR. ALL FOOD WAS VOLUNTARILY DISCARDED. OBSERVED 50LBS OF VARIOUS SUSHI ROLLS VALUED AT $300 AT 53.4F.ALL SUSHI WAS VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005 (A)
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED GAUGE COCKS ON DISH MACHINE IN BAKERY IN DISREPAIR. RINSE TEMPERATURE ONLY REACHING 165F. REPAIR WASH WATER GAUGE AND RINSE WATER GAUGE. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SUSHI REFRIGERATOR DOOR IN DISREPAIR. REPAIR AND MAINTAIN REFRIGERATOR DOOR ON SUSHI REFRIGERATOR. OBSERVED CUTTING BOARDS WITH DARK GROOVES IN MEAT CUTTING ROOM. REPLACE CUTTING BOARDS WITH WORN WITH DARK GROOVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING TILES IN MENS STAFF WASHROOM MISSING OR IN DISREPAIR. REPLACE OR REPAIR CEILING TILES IN MENS STAFF WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT BULBS OUT ABOVE COOLING AREAS. REPLACE AND MAINTAIN BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR AND MAINTAIN EXPOSED HAND SINK. OBSERVED INADEQUATE SINK STOPPERS AT 3 COMPARTMENT SINK IN MAIN DISHWASHING AREA NEAR HIGH TEMP DISH MACHINE. REPAIR SINK STOPPERS AND MAINTAIN. OBSERVED WOMENS STAFF WASHROOM WITH 1/2 SINKS WITH NO RUNNING WATER. REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED LACK OF THERMOMETERS THROUGHOUT COOLERS. ALL COOLERS NEED TO BE CHECKED AND EVERY COOLER NEEDS AN EASILY READABLE THERMOMETER INCLUDING CAKE COOLERS AND SUSHI COOLERS.
  23. Short Form Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RAW WOOD SHELVING IN PRODUCE WALK IN COOLER NEEDS TO BE SEALED.INSTRUCTED MANAGEMENT TO SEAL RAW WOOD
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FRYER CABINETS GREASY.INSTRUCTED MANAGEMENT TO CLEAN FRYER CABINETS. NOTED MEAT SAW IN CHICKEN BUTCHERING AREA WITH FOOD PARTICULATES. INSTRUCTED MANAGER TO CLEAN MEAT SAW
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT THREE COMPARTMENT SINK AT CHICKEN BUTCHERING AREA LEAKING AND EXPOSED HANDSINK AT SAME AREA SLOW DRAINING.ISTRUCTED TO REPAIR SINKS. VENTILATION AT EMPLOYEES RESTROOM AT WAREHOUSE NOT FUNCTIONING PROPERLY. INSTRUCTED MANAGEMENT TO REPAIR. HOOD AND FILTERS GREASY AT HOT LINE AREA NEEDS CLEANING
  24. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RAW WOOD SHELVING IN PRODUCE WALK IN COOLER NEEDS TO BE SEALED.INSTRUCTED MANAGEMENT TO SEAL RAW WOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FRYER CABINETS GREASY.INSTRUCTED MANAGEMENT TO CLEAN FRYER CABINETS. NOTED MEAT SAW IN CHICKEN BUTCHERING AREA WITH FOOD PARTICULATES. INSTRUCTED MANAGER TO CLEAN MEAT SAW.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT THREE COMPARTMENT SINK AT CHICKEN BUTCHERING AREA LEAKING AND EXPOSED HANDSINK AT SAME AREA SLOW DRAINING.ISTRUCTED TO REPAIR SINKS. VENTILATION AT EMPLOYEES RESTROOM AT WAREHOUSE NOT FUNCTIONING PROPERLY. INSTRUCTED MANAGEMENT TO REPAIR. HOOD AND FILTERS GREASY AT HOT LINE AREA NEEDS CLEANING.
  25. Short Form Complaint

    0 infractions

  26. Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED STAINED CEILING TILES ABOVE THE BAKERY AREA. INSTRUCTED TO REPAIR/REPLACE TILES AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER ON BACK DOCK AREA FLOORS. INSTRUCTED TO ORGANIZE, CLEAN AND REMOVE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE AND MAINTAIN.
  27. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN THE FOLLOWING AREAS NOT CLEAN; STAFF BREAK ROOM IN BASEMENT, MENS AND WOMENS TOILET ROOMS IN BASEMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
  28. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVES SMALL FLIES ON THE WALLS OF THE PREP AREA OUTSIDE THE REFRIGERATED MEAT ROOM. ALSO, APPROXIMATELY 50 RODENT DROPPINGS WERE OBSERVED IN A CORNER OF THE SOUTH WALL NEAR THE ELEVATOR, WHERE DRY FOODS ARE STORED. INSTRUCTED TO REMOVE FLIES AND DROPPINGS. CLEAN AND SANITIZE THE AFFECTED AREAS. CONTACT PEST CONTROL PROVIDER FOR SERVICE AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DAMAGED CUTTING BOARDS WITH DEEP DARK GROOVES IN THE FOLLOWING AREAS; BEHIND MEAT COUNTER, IN REFRIGERATED MEAT ROOM, FRUIT PREP ROOM, SUSHI PREP AREA. ALSO, RUST ON STORAGE RACKS IN THE WALK IN COOLER IN THE KITCHEN. BROKEN GASKET ON LARGE WALK IN COOLER IN REAR STORAGE AREA. INSTRUCTED TO REPAIR CUTTING BOARDS, REMOVE RUST ON RACKS AND REPAIR DOOR GASKET AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS AND/OR GREASE ON THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; INTERIOR OF STORAGE AREA BELOW PREP TABLES BEHIND THE MEAT COUNTER,INTERIOR PANEL OF ICE MACHINE IN REAR STORAGE AREA, (NOT EXCESSIVE), WALK IN FREEZER IN BAKERY HAS EXCESSIVE ICE ACCUMULATION. ALSO CAN OPENER AND MICROWAVE IN BAKERY AREA IS NOT CLEAN. MICROWAVES IN STAFF BREAK ROOM IN THE BASEMENT IS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN THE FOLLOWING AREAS NOT CLEAN; REFRIGERATED MEAT ROOM, BASEMENT, REAR STORAGE NEAR DOCK AREA, STAFF BREAK ROOM IN BASEMENT, MENS AND WOMENS TOILET ROOMS IN BASEMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED STAINED CEILING TILES IN THE STAFF BREAK ROOM AND MENS TOILET ROOM IN THE BASEMENT. FILTERS AND HOOD IN THE KITCHEN WHERE THE HOT FOOD IS PREPARED ARE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKY FAUCETS AT THE EXPOSED HAND SINK IN THE FRUIT PREP AREA AND IN THE KITCHEN AT THE VEGGIE PREP SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN THE FOLLOWING AREAS; BASEMENT, REAR DRY STORAGE, AND SMALL CLOSET IN BASEMENT. INSTRUCTED TO ORGANIZE AND REMOVE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE AND MAINTAIN.
  29. Complaint

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED FACILITY TO INSTALL AND MAINTAIN COVING ON THE WALLS IN THE MEAT DEPARTMENT CUTTING ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED FACILITY TO CLEAN AND MAINTAIN THE MEAT DEPARTMENT CUTTING ROOM CEILING. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN CEILING TILES ABOVE THE THREE COMPARMENT SINK IN THE REAR PRODUCE PREP AREA/JUICING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED FACILITY TO INSTALL AND MAINTAIN LIGHTING IN THE WALK IN FREEZER AND ABOVE THE PIZZA OVENS NEAR THE SUSHI STATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE PRODUCE PREP ROOM EXPOSED HANDSINK LEG CONTROL LEVERS NOT FASTENED APPROPRIATELY. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN. OBSERVED THE MEAT DEPARTMENT CUTTING ROOM EXPOSED HANDSINK TO BE SLOW DRAINING. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
  30. Consultation

    0 infractions

  31. License

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DURING INSPECTION FOUND BOTH DISH MACHINE REACHING 95F AND 120F. DISH MACHINES MUST PROPERLY BE SANITIZING AT A FINAL RINSE TEMPERATURE OF 180F. DISH MACHINES WERE TAGGED AT THIS TIME. NO CITATION ISSUED. CDI.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL OPENING AROUND THE FLOOR DRAIN PIPES AT THE SEAFOOD/MEAT CUTTING PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST PROVIDE MISSING CEILING TILES AT ALL REAR PREP AREAS THROUGHOUT PREMISES. MUST CAULK EXTERIOR WALL OF WALK-IN COOLER IN THE BAKERY AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A DIPPER WELL FOR THE GELATO DISPLAY CASE AREA. MUST REPAIR LEAKS BEHIND PIPES AT THE HOT LINE OVEN AREA AT THE PREPARED FOODS AREA. MUST INSTALL A BACK FLOW PREVENTION DEVICE FOR THE GELATO MACHINE LOCATED IN THE REAR OF THE PREPARED FOODS AREA.

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