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CLARKE'S HYDE PARK

1447 E 53RD ST, CHICAGO, IL 60615 · Restaurant

Inspection summary

CLARKE'S HYDE PARK has been inspected 14 times by Chicago Department of Public Health since December 20, 2011. The most recent inspection, on December 15, 2016, found no infractions.

4 of 14 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

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

    Recorded 3 times across 2 separate inspections, most recently on February 24, 2016. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 August 18, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on August 13, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on May 24, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 39 times across 10 separate inspections, most recently on March 11, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Recent Inspection

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER, WITH A VALID CERTIFICATE ON ON SITE, ON 3/2/16, REPORT # 1658252, WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (EGGS,SOUP,ETC) MUST PROVIDE. SERIOUS VIOLATION 7-32-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR THE BROKEN DOOR AT THE WHITE REACH IN FREEZER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF REFRIGERATION UNITS AND FRYERS. MUST REMOVE GREASE AND OTHER FOOD DEBRIS. ALSO DETAIL CLEAN SHELVING RACKS AND THE EXTERIOR OF LIGHT SHIELDS THROUGHOUT PREP,STORAGE AND DISH WASHING AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREP,STORAGE AND DISH WASHING AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS IN DISH WASHING AREAS AND REMOVE FOOD DEBRIS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK. MUST REPAIR BROKEN FAUCET HANDLES AT THE HAND SINK IN THE FRONT OF THE PREP AREA NEAR THE SOUP HOT HOLDING UNITS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED
  3. Complaint Re-Inspection

    7 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT# 1632174 DATED 2/24/2016 NOT CORRECTED:#(21)(14) NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (EGGS,SOUP,ETC) MUST PROVIDE. CRITICAL CITATION ISSUED 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR THE BROKEN DOOR AT THE WHITE REACH IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF REFRIGERATION UNITS AND FRYERS. MUST REMOVE GREASE AND OTHER FOOD DEBRIS. ALSO DETAIL CLEAN SHELVING RACKS AND THE EXTERIOR OF LIGHT SHIELDS THROUGHOUT PREP,STORAGE AND DISH WASHING AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREP,STORAGE AND DISH WASHING AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS IN DISH WASHING AREAS AND REMOVE FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK. MUST REPAIR BROKEN FAUCET HANDLES AT THE HAND SINK IN THE FRONT OF THE PREP AREA NEAR THE SOUP HOT HOLDING UNITS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.
  4. Complaint

    9 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION REGISTERING ON THE INTERIOR OF THE LOW TEMPERATURE DISH MACHINE DURING THE FINAL RINSE CYCLE. MUST REPAIR. CRITICAL CITATION ISSUED 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (EGGS,SOUP,ETC) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR THE BROKEN DOOR AT THE WHITE REACH IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF REFRIGERATION UNITS AND FRYERS. MUST REMOVE GREASE AND OTHER FOOD DEBRIS. ALSO DETAIL CLEAN SHELVING RACKS AND THE EXTERIOR OF LIGHT SHIELDS THROUGHOUT PREP,STORAGE AND DISH WASHING AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREP,STORAGE AND DISH WASHING AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS IN DISH WASHING AREAS AND REMOVE FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK. MUST REPAIR BROKEN FAUCET HANDLES AT THE HAND SINK IN THE FRONT OF THE PREP AREA NEAR THE SOUP HOT HOLDING UNITS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.
  5. Canvass Re-Inspection

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE COOKED FOODS IN WALK IN COOLER & PREP COOLERS.MUST LABEL BULK FOOD STORAGE CONTAINERS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS,DISH STORAGE SHELVING UNITS.MUST REPAIR OR REPLACE WORN DOOR GASKET ON CHEST FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM OVENS,GRILL TABLES,FRYERS,MICROWAVE,FANGUARD COVERS IN GLASS REACH IN COOLER,USED & UNUSED COOLERS,ROLLING CARTS,DISH RACKS.MUST DELIME DISH MACHINE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREAS,WALK IN COOLER & FREEZER,BASEMENT.MUST GROUT FLOOR IN REAR & FRONT PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS IN PREP AREA AND DRY FOOD STORAGE AREA,FILTERS AND HOOD OF COOKING EQUIPMENT,DEAD INSECTS FROM LIGHT SHIELDS.MUST CLEAN DUST BUILD UP ON WALLS IN DINING AREA AND SPIDER WEBS .MUST REPAIR OR REPLACE MISSING WALL BASES BEHIND BOTH PREP COOLERS IN REAR PREP AREA & LOOSE WALL BASE AT REAR DOOR,BROKEN WALL OUTLET IN DINING AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN PREP AREAS,DINING AREA,DRY FOOD STORAGE AND ELECTRICAL PANEL AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNTOUT LI8GHTS AT HOOD OF COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REMOVE TAPE FROM FAUCET OF 3- COMPARTMENT SINK AND MAINTAIN.MUST REPAIR OR REPLACE LEAKY BACKFLOW DEVICE ON DISH MACHINE
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Food Handler Requirements met
  6. Canvass

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 48.3F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.AFTER INSPECTION RECHECKED AIR TEMPERATURE OF COOLER IS NOW 34.6F AT THIS TIME.MAY RESUME USAGE.(CRITICAL 7-38-005A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF FOODS STORED INSIDE 3- DOOR PREP COOLER SUCH AS 1/2LBS DICED HAM 45.9F,1 1/2 LBS TURKEY SAUSAGE 44.9F-45.4F,1/2LB SLICED GYROS 44.6F,1LB. PATTY SAUSAGE 47.4F,1/2 LB. SAUSAGE LINKS 48.0F,1/2LB. TURKEY PATTY SAUSAGE 44.7F,1/2LB. CHIROZO 47.6F,4LBS. RAW STEAK 48.4F,1 1/2 LBS.CORN BEEF HASH 49.8F,1/2 LB. CANADIAN BACON 45.4F,1 1/2 DOZEN EGGS 55.4F ON COUNTER TOP.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX 12 1/2 LBS. $20.67. (CRITICAL 7-38-005A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED REAR PREP AREA HAND SINK NEAR ENTRY DOOR OF PREP AREA NOT MAINTAINED .OBSERVED NO HOT RUNNING WATER AT HAND SINK FOR HAND WASHING.MUST REPAIR AND MAINTAIN.INSTRUCTED MANAGER TO USE ADDITIONAL HAND SINK IN REAR CORNER OF PREP AREA FOR HAND WASHING.(CRITICAL 7-38-030)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED IMPROPER PEST CONTROL OBSERVED EVIDENCE OF APPX.25 OR MORE LIVE SMALL & LARGE FLIES ON WALLS,CEILINGS AND FLYING AROUND IN PREP AREAS,DINING ROOM,EMPLOYEES CHANGING AREA.ALSO REAR DOOR NOT TIGHT FITTING ALONG BOTTOM AND DOOR SWEEP BROKEN ON FRONT SLIDING DOORS.MUST RODENT PROOF DOORS TO BE TIGHT FITTING.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/13/15.(SERIOUS 7-38-020)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE COOKED FOODS IN WALK IN COOLER & PREP COOLERS.MUST LABEL BULK FOOD STORAGE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS,DISH STORAGE SHELVING UNITS.MUST REPAIR OR REPLACE WORN DOOR GASKET ON CHEST FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM OVENS,GRILL TABLES,FRYERS,MICROWAVE,FANGUARD COVERS IN GLASS REACH IN COOLER,USED & UNUSED COOLERS,ROLLING CARTS,DISH RACKS.MUST DELIME DISH MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREAS,WALK IN COOLER & FREEZER,BASEMENT.MUST GROUT FLOOR IN REAR & FRONT PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS IN PREP AREA AND DRY FOOD STORAGE AREA,FILTERS AND HOOD OF COOKING EQUIPMENT,DEAD INSECTS FROM LIGHT SHIELDS.MUST CLEAN DUST BUILD UP ON WALLS IN DINING AREA AND SPIDER WEBS .MUST REPAIR OR REPLACE MISSING WALL BASES BEHIND BOTH PREP COOLERS IN REAR PREP AREA & LOOSE WALL BASE AT REAR DOOR,BROKEN WALL OUTLET IN DINING AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN PREP AREAS,DINING AREA,DRY FOOD STORAGE AND ELECTRICAL PANEL AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNTOUT LI8GHTS AT HOOD OF COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REMOVE TAPE FROM FAUCET OF 3- COMPARTMENT SINK AND MAINTAIN.MUST REPAIR OR REPLACE LEAKY BACKFLOW DEVICE ON DISH MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,REMOVE,OR ORGANIZE MASSIVE AMOUNT OF (TABLES,CHAIRS,BOOTHS,COOKING EQUIPMENT,COOLERS)ON BASEMENT FLOOR AWAY FROM WALLS AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLER REQUIREMENTS NOT MET.MUST ENROLL AND MAINTAIN.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM APRIL 7, 2014. #32 MUST REPAIR ALL LOOSE OR BROKEN RUBBER GASKETS AT REFRIGERATION UNITS WHERE NEEDED TO AVOID ESCAPING AIR. #33 MUST CLEAN INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE OBSERVED. #34 MUST CLEAN AND MAINTAIN ALL FLOOR DRAINS UNDER EQUIPMENT. SERIOUS VIOLATION 7-42-090 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BUMPED UP TO SERIOUS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BUMPED UP TO SERIOUS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BUMPED UP TO SERIOUS.
  9. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR ALL LOOSE OR BROKEN RUBBER GASKETS AT REFRIGERATION UNITS WHERE NEEDED TO AVOID ESCAPING AIR. (UNITS AT PROPER TEMPS AT THIS TIME)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE OBSERVED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN ALL FLOOR DRAINS UNDER EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN ALL CEILING VENTS TO REMOVE DUST OBSERVED IN KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE AND MAINTAIN STORAGE AREA IN BASEMENT. NO FOOD STORED IN BASEMENT AT THIS TIME.
  10. Complaint

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST WASH,RINSE AND SANITIZE MULTI USE KNIVES AS NEEDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE HOOD ABOVE THE CLEANING EQUIPMENT. MUST DETAIL CLEAN THE EXTERIOR OF THE GREASE RECEPTACLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER THE SHELVING RACKS,ALONG WALLS AND THROUGHOUT WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR MOP SINK AND RESTORE HOT AND COLD RUNNING WATER.
  11. Complaint

    10 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY NOR CERTIFICATE POSTED WHEN COOKED RICE 155.6F AND SOUP 166.9F PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT CARRYOUT UTENSILS AND CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF PREP TABLES, SHAKE MIXER, POP MACHINE, COOLERS, FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. ELEVATE STOCK OFF FLOOR IN WALK-IN FREEZER AND STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL OPENINGS IN WALLS IN UTILITY CLOSET.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING SPRAYER ON 3-COMP SINK AND BACK FLOW DEVICE ON DISH MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SEPARATE CLEANING EQUIPMENT FROM FOOD AND UTENSILS IN DESSERT PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROPERLY STORE ICE SCOOP IN SEPARATE CONTAINER. STORE WASHCLOTHS IN SANITIZING SOLUTION. PROVIDE LONG HANDLE UTENSIL FOR DISPENSING RICE FROM COOKER/WARMER.
  12. License Re-Inspection

    0 infractions

  13. License

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PEST CONTROL LOG BOOK AVAILABLE DURING INSPECTION. PREMISES MUST BE SERVICED BY A LICENSED EXTERMINATOR. LOG BOOK MUST INCLUDE COPY OF PEST CONTROL LICENSE, MSDS SHEETS OF CHEMICALS USED AND MAP OF TREATED AREAS. SEAL GAP ON BOTTOM OF REAR DOOR.
    • 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. CLEAN FLOORS IN PREP AREA.
    • 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. REPLACE MISSING CEILING TILE IN WOMEN WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE UNUSED EQUIPMENT IN PREP AND STORAGE AREAS.
  14. License

    0 infractions

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