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CHICAGO PHILLY STOP

1600 W Lake ST, CHICAGO, IL 60612 · Restaurant

Inspection summary

CHICAGO PHILLY STOP has been inspected 18 times by Chicago Department of Public Health since April 23, 2015. The most recent inspection, on August 13, 2026, recorded 6 infractions.

1 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 7 times across 7 separate inspections, most recently on August 13, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 5 separate inspections, most recently on May 20, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on August 13, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 3 times across 3 separate inspections, most recently on May 30, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 27 times across 11 separate inspections, most recently on August 13, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

18 inspections

  1. Canvass

    6 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE A TWO-DOOR COOLER. THE FOLLOWING WERE FOUND NOT MEETING COMPLIANCE WITH COLD HOLDING TEMPERATURES: COOKED BEEF (48.0F-49.1F), RAW MARINATING CHICKEN TENDERLOINS (48.8F), CHICKEN WINGS (51.2-52.3F), SLICED DELI MEATS (48.2F-49.5F), EGGS (51.1F). INSTRUCTED COLD HOLDING FOODS MUST BE 41F OR BELOW. APPROXIMATELY 15LBS AT $178 WORTH OF PRODUCT DISCARDED. PRIOIRTY 7-38-005, CITATION ISSUED
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED A LONG CUTTING BOARD FOR USED FOR THE PREP COOLER STORED ON THE FLOOR LEANING AGAINST THE WALL NEAR THE DRY STORAGE CLOSET IN THE REAR DISHWASHIN AREA. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE OUTERIOR OF THE LEFT SIDE OF THE FLAT-TOP GRILL WITH GREASE BUILD UP ON SURFACE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER-STAINED CEILING TILES THROUGHOUT THE REAR PREP AND DISH WASHING AREA. INSTRUCTED TO REPLACE DAMAGED CEILING TILES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALL NEXT TO THE FLAT-TOP GRILL WITH GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED WALLS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE SHELVES LINED WITH CARDBOARD BOXES. INSTRUCTED TO REMOVE AND MAINTAIN TO MAKE SURFACES SMOOTH AND EASILY CLEANABLE.
  2. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE GREASE ON THE SIDE OF THE GRILL AND INTERIOR OF THE DEEP FRYER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE GREASE ON THE FLOOR BENEATH THE COOKING EQUIPMENT.
  3. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABEL ON THE PREPACKAGED CHEESECAKE STORED IN THE RETAIL COOLER. MANAGEMENT INSTRUCTED TO PROPERLY LABEL ALL PREPACKAGED FOODS WITH NAME AND ADDRESS OF MANUFACTURER, LIST OF INGREDIENTS AND NET CONTENTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REPAIR THE BROKEN DRYWALL SECTION NEXT TO THE COCA COLA BEVERAGE COOLER. REPLACE THE BROKEN FLOOR TILES IN FRONT OF THE COCA COLA BEVERAGE COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE GREASE AND FOOD DEBRIS ON THE WALLS OF THE FOOD PREP AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF TRAINING.
  4. Short Form Complaint

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILD UP OF ICE ON INTERIOR OF CHEST FREEZERS. INSTRUCTED PERSON IN CHARGE TO REMOVE, CLEAN, AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ITEMS ON FLOORS (CARDBOARD, LITTER) UNDERNEATH SHELVING AND BEHIND EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO LIGHTS BULBS IN VENTILATION SYSTEM OVER DEEP FRYERS. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN AT ALL TIMES
  5. Canvass

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH FOOD SERVICE MANAGER TRAINING.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID ORIGINAL FOODSERVICE MANAGER CERTIFICATION AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE THAT VALID ORIGINAL CERTIFICATE AS WELL AS CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES. CERTIFIED MANAGER ARRIVED ON SITE AT END OF INSPECTION AT 3:25PM. PRIORITY FOUNDATION 7-38-012. CITAITON ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILD UP OF ICE ON INTERIOR OF CHEST FREEZERS. INSTRUCTED PERSON IN CHARGE TO REMOVE, CLEAN, AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED TILES IN CEILING TO BE WATER STAINED AND IN DISREPAIR. INSTRUCTED PERSON IN CHARGE TO REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ITEMS ON FLOORS (CARDBOARD, LITTER) UNDERNEATH SHELVING AND BEHIND EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO LIGHTS BULBS IN VENTILATION SYSTEM OVER DEEP FRYERS. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN AT ALL TIMES
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    1 infraction

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED PH TEST STRIPS FOR 3 COMPARTMENT SINK. MUST PROVIDE CHLORINE TEST STRIPS FOR CHLORINE SANITIZER. PRIORITY FOUNDATION. 7-38-005. CITATION ISSUED.
  8. Canvass

    10 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION AT SERVICE COUNTER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CRATES USED FOR FOOD STORAGE.MUST REMOVE FOIL AND CARDBOARD FROM LOWER SHELF AT GRILL TABLE.MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS ON 6- DOOR REACH IN COOLER ON SALES FLOOR AND 2- DOOR GLASS REACH IN COOLER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM WHEEL BASES AND LEGS OF CART AND FRYER CABINET.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE AND OR ORGANIZE ARTICLES FROM IN BETWEEN EQUIPMENT ON PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD DEBRIS FROM FLOOR UNDER COOKING EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS AND GREASE BUILD UP ON WALLS NEAR COOKING EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT PREMISES,DAMAGED DOOR TRIM AT REAR DOOR,DAMAGED WALL NEAR 3- COMP SINK,DAMAGED FLOOR TILES ON SALES FLOOR AND AT REAR DOOR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN GREASE BUILD UP ON HOOD OF COOKING EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE DAMAGED AND MISSING LIGHT SHIELDS IN PREP AND DISH WASHING AREA.
  9. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER/CERTIFICATE ON DUTY WHILE TCS FOODS ARE PREPARED AND SERVED . INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-012.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SELF SERVICE COFFEE STATION IN THE FRONT SERVICE AREA WITH NO HAND SINK. INSTRUCTED TO INSTALL HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE WITH SOAP AND PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(c)
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • no wiping cloths stored in sanitizer at time of inspection. instructed to provide and maintain
  10. Canvass

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED PROCEDURE, BUT NO CLEAN-UP KIT FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SELF SERVICE COFFEE STATION IN THE FRONT SERVICE AREA WITH NO HAND SINK. INSTRUCTED TO INSTALL HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE WITH SOAP AND PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED.
  11. Canvass

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (DELI MEAT, CHICKEN, BEEF ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED TO HAVE CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE HOLDER ON SITE AT ALL TIMES WITH ORIGINAL COPY OF CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE FOR FOOD EMPLOYEES.INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON SITE . INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS ON SITE ( SLICED TOMATOES,BEEF, CHICKEN AND ASSORTED DELI MEATS) WITH NO DATE MARKING. INSTRUCTED TO PROVIDE PROPER LABELING ON ALL TCS FOODS HELD FOR MORE THAN 24 HOURS WITH A 7 DAY DISCARD DATE. PRIORITY VIOLATION
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER ON SITE. INSTRUCTED TO PROVIDE PROPER WORKING THERMOMETER AND MAINTAIN. PRIORITY FOUNDATION VIOLATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALL COVING IN DISREPAIR NEAR FLAT TOP GRILL ON SIDE OF FOOD PREP AREA. INSTRUCTED TO ENCLOSE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND FOOD DEBRIS UNDERNEATH DEEP FREEZER NEAR EMPLOYEE RESTROOM, AND UNDER ALL CHIP RACKS IN FRONT OF FACILITY. INSTRUCTED TO CLEAN AND SANITIZE, REMOVE SHOES AND OTHER UNNECESSARY ARTICLES TO PREVENT PEST HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CERTIFIED FOOD MANAGER. INSTRUCTED TO MEET REQUIREMENTS.
  12. Complaint Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE FOOD DEBRIS ON THE WALLS OF THE FOOD PREP AREA.
  13. Complaint

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #2145525 ON 2/26/18 NOT CORRECTED: 32 - REPLACE THE CHEST FREEZER DOORS THAT ARE HELD TOGETHER WITH DUCT TAPE AND BUNGEE CORDS. REMOVE THE DIRTY CARDBOARD USED TO LINE THE SHELVES AND PREP TABLE. SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE GRILL AND PREP TABLE UNDERNEATH THE GRILL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE FOOD DEBRIS ON THE WALLS OF THE FOOD PREP AREA.
  14. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE CHEST FREEZER DOORS THAT ARE HELD TOGETHER WITH DUCT TAPE AND BUNGEE CORDS. REMOVE THE DIRTY CARDBOARD USED TO LINE THE SHELVES AND PREP TABLE. MUST FINISH PAINTING THE EXPOSED WOOD ON THE SHELVING ABOVE THE CHEST FREEZERS AND METAL SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR BEHIND THE CHEST FREEZERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE WATER STAINED CEILING TILES IN THE FOOD PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE CRACKED LIGHT SHIELD IN THE FOOD PREP AREA.
  15. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVERED POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMPERATURES DURING STORAGE AND HOT HOLDING: 3LBS OF COOKED CHICKEN ON PREP COUNTER AT 91.2F AND 6LBS OF HAMBURER PATTIES AT 56.8F INSIDE PREP COOLER. FOOD ITEMS WERE DISCARDED AND DENATURED. TOTAL COST $75. CRITICAL CITATION ISSUED #7-38-005(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNER TO REMOVE DEBRIS AND LITTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED CEILING TILES THROUGH OUT PREMISES IN POOR REPAIR(WATER STAINED AND BLACK). MUST REPLACE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
  16. Canvass Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CARD BOARD BOXES FROM SHELVES AND PAINT SURFACES IF RUSTY. PAINT RUSTY EXTERIOR OF GREASE TRAP. REPLACE ALL HEAVILY STAINED CHIP TRAYS ON SALES FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIORS(SIDES) AND INTERIORS(DEEP FRYERS) OF ALL COOKING EQUIPMENT IN FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN GREASE AND FOOD BUILD-UP FROM FLOOR UNDERNEATH AND BEHIND COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS THROUGHOUT WHERE FOOD, GREASE, AND STAINS ARE PRESENT. REPLACE ALL STAINED CEILING TILES THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING BUBLBS FROM SOCKETS IN HOOD ABOVE COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL ARTICLES STORED ON FLOORS THROUGHOUT MUST BE ELEVATED 6 INCHES OFF THE FLOOR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS WITH LONG FACIAL HAIR MUST WEAR BEARD RESTRAINTS.
  17. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • HOT HOLDING UNIT ON COUNTER FOR COOKED PIZZA NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMP RECORDED AT 134.4F. UNIT TAGGED HELD FOR INSPECTION(CANNOT BE USED TO REINSPECTED BY CDPH). UNIT MUST BE REPAIRED. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CARD BOARD BOXES FROM SHELVES AND PAINT SURFACES IF RUSTY. PAINT RUSTY EXTERIOR OF GREASE TRAP. REPLACE ALL HEAVILY STAINED CHIP TRAYS ON SALES FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIORS(SIDES) AND INTERIORS(DEEP FRYERS) OF ALL COOKING EQUIPMENT IN FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN GREASE AND FOOD BUILD-UP FROM FLOOR UNDERNEATH AND BEHIND COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS THROUGHOUT WHERE FOOD, GREASE, AND STAINS ARE PRESENT. REPLACE ALL STAINED CEILING TILES THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING BUBLBS FROM SOCKETS IN HOOD ABOVE COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL ARTICLES STORED ON FLOORS THROUGHOUT MUST BE ELEVATED 6 INCHES OFF THE FLOOR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS WITH LONG FACIAL HAIR MUST WEAR BEARD RESTRAINTS.
  18. License

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE FREEZERS. MANAGEMENT INSTRUCTED TO STORE FROZEN FOODS IN FOOD GRADE STORAGE BAGS ONLY.

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