COLLETTI'S RESTAURANT

5707 N CENTRAL AVE, CHICAGO, IL 60646 · Restaurant

25 inspections

1. CanvassFeb 21, 2025

   8 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN "NORTH ROOM" BAR. INSTRUCTED TO PROVIDE.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED LOW TEMPERATURE DISH MACHINE MAINTAINING IMPROPER CHEMICAL SANITIZER CONCENTRATION OF 0PPM OF CHLORINE. SEE COMMENTS. MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR MACHINE SO THAT IT IS CAPABLE OF DELIVERING PROPER CHEMICAL SANITIZER CONCENTRATION BETWEEN 50-100PPM OF CHLORINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED TORN GASKET ON INSIDE OF DOOR OF WALK-IN FREEZER AND 2 DOOR COOLER LOCATED ON MAIN COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED 2 CUTTING BOARDS NEAR PIZZA OVEN COVERED IN DARK STAINS AND DEEP GROOVES. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
   • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
     • OBSERVED BUILD UP OF GREASE ON EXTERIOR OF OUTDOOR USED COOKING OIL. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED BUILD UP OF FOOD DEBRIS AND GRIM ON TOP OF LOW TEMPERATURE DISH MACHINE LOCATED IN REAR DISH AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED BUILD UP OF GRIME ON FILTERS OF HOOD LOCATED IN SECONDARY PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • OBSERVED THE FOLLOWING REPEAT CORE VIOLATIONS NOT CORRECTED FROM REPORT #2588546 DATED 1/24/2024: #57 "OBSERVED ONLY 1 CURRENT FOOD HANDLER CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES." #58 " OBSERVED 1 OF 3 CERTIFIED MANAGERS WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES." INSTRUCTED TO CORRECT AND COME INTO COMPLIANCE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
2. CanvassJan 24, 2024

   5 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED MISSING HANDWASHING SIGNAGE AT SINKS LOCATED IN BARS, SALAD STATION, AND PIZZA PREP AREA. INSTRUCTED TO PROVIDE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED AUTOMATIC SOAP DISPENSER IN BASEMENT EMPLOYEE RESTROOM NOT WORKING. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED HOODS OVER PREP LINES COVERED IN GREASE AND GRIME. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • OBSERVED ONLY 1 CURRENT FOOD HANDLER CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED 1 OF 3 CERTIFIED MANAGERS WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
3. Canvass Re-InspectionMay 1, 2023

   1 infraction

   • 58. ALLERGEN TRAINING AS REQUIRED
     • FOUND NO ALLERGEN TRAINING FOR SANITATION MANAGER.MUST PROVIDE.
4. CanvassApr 21, 2023

   4 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • FOUND NO HAND SINK AT SALAD PREPARATION AREA. PRIORITY FOUNDATION VIOLATION 7-38-030C. MUST PROVIDE SINK AT SALAD PREPARATION AREAS OR REMOVE SWINGING DOORS TO GAIN ACCESS TO HAND SINK.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • FOUND INTERIOR OF WALK IN COOLER NOT CLEAN.MUST CLEAN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FOUND UNUSED DISHMACHINE INSIDE KITCHEN.MUST REMOVE.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • FOUND NO ALLERGEN TRAINING FOR SANITATION MANAGER.MUST PROVIDE.
5. Canvass Re-InspectionMay 11, 2022

   4 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED HANDWASHING SIGNAGE NEEDED AT ALL HANDWASHING SINKS.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • STORE WIPING CLOTHS IN SANITIZER BUCKETS WHEN NOT IN USE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CARDBOARD AT END OF DISHWASHER MUST BE REMOVED. RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • REMOVE UNNECESSARY EQUIPMENT INCLUDING NON WORKING DISHWASHER
6. CanvassApr 18, 2022

   8 infractions

   • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
     • OBSERVED BARE HAND CONTACT OF COOK WITH LETTUCE,TOMATO, AND ROLLS FOR 2 BURGERS. COOK WAS INSTRUCTED TO DISCARD FOOD. PRIORITY VIOLATION 7-38-010
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED HANDWASHING SIGNAGE NEEDED AT ALL HANDWASHING SINKS.
   • 15. FOOD SEPARATED AND PROTECTED
     • OBSERVED PERSON WASHING AND CHOPPING FRESH LETTUCE FOR SALADS ON SAME WORKSTATION PERSON SHUCKING/PREPPING RAW CLAMS. INSTRUCTED TO DISCARD LETTUCE AND RELOCATE SHELLFISH WORKSTATION TO SEPARATE WORKSTATION. CLEAN AND SANITIZE ENTIRE WORK STATION PRIOR TO RESUMING LETTUCE PREPARATION. OBSERVED RAW CHICKEN STORED ABOVE LETTUCE IN REACH IN COOLER. FOOD MUST BE SEPARATED AND PROTECTED FROM CROSS CONTAMINATION DURING STORAGE AND PREPARATION. PRIORITY VIOLATION 7-38-005
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED 0PPM CHEMICAL SANITIZER DETECTED IN LOW TEMPERATURE CHEMICAL SANITIZING DISH MACHINE. MACHINE WAS NOT IN USE AT TIME OF INSPECTION. ECOLAB WAS CALLED AND MACHINE WAS REPAIRED DURING INSPECTION. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • OBSERVED NO CONSUMER ADVISORY REMINDER STATEMENT FOUND ON MENU. MUST PROVIDE REMINDER STATEMENT AND DISCLOSE WHICH MENU ITEMS ARE BEING COOKED TO ORDER AND/ OR BEING SERVED RAW OR UNDERCOOKED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • STORE WIPING CLOTHS IN SANIITZER BUCKETS WHEN NOT IN USE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CARDBOARD AT END OF DISHWASHER MUST BE REMOVED. RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • REMOVE UNECESSARY EQUIPMENT INCLUDING NON WORKING DISHWASHER
7. CanvassApr 6, 2021

   12 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND WASHING SINK AT PIZZA PREP AREA IN REAR. MUST INSTALL HAND WASHING SINK IN PIZZA PREP AREA THAT IS CONVENIENTLY LOCATED FOR EMPLOYEES TO WASH HANDS. PRIORITY FOUNDATION. 7-38-030(C). NO CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED MISSING EMPLOYEE HAND WASHING SIGNAGE AT HAND SINKS THROUGHOUT ESTABLISHMENT. MUST PROVIDE.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE. ITALIAN SAUSAGE FOUND AT 49.5F IN PREP COOLER, COOKED RICE FOUND AT 48.2F, COOKED MEATBALLS FOUND AT 50.2F, MARINARA SAUCE FOUND AT 43.5F AND BEEF SAUSAGE FOUND AT 43.9F. PROPER COLD HOLDING TEMPERATURE FOR TCS FOODS MUST BE AT 41.0F OR LOWER. INSTRUCTED TO DISCARD AND DENATURE ALL FOOD. ALL FOOD WEIGHING APPROXIMATELY 75 LBS AT A COST OF $160.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER LOCATED AT PIZZA PREP AREA AT 46.4F. INSTRUCTED MANAGER PROPER AMBIENT TEMPERATURE MUST BE AT 41.0F OR LOWER TO STORE TCS FOOD ITEMS AT PROPER COLD HOLDING TEMPERATURE. PREP COOLER IS TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • OBSERVED MULTIPLE ICE SCOOPS STORED ON TOP OF ICE MACHINE. MUST STORE INTO A CLEAN CONTAINER WHEN NOT BEING USED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED DIRTY CUTTING BOARDS WITH YELLOW STAINS AND DEEP GROOVES AT MAIN KITCHEN PREP LINE. MUST DETAIL CLEAN OR REPLACE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS AT BANQUET PREP AREA. MUST CLEAN AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED WATER DRIPPING AT PIPE BELOW 3-COMPARTMENT SINK WHEN WATER IS RUNNING. MUST REPAIR AND RESOLVE PLUMBING ISSUE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DIRTY FLOORS THROUGHOUT FOOD PREP AREAS. MUST DETAIL CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED STACKED CARD BOARD BOXES IN MIDDLE OF FOOD PREP AREA. MUST REMOVE FROM PREMISES AND CLEAN AREA.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 5/20/2019, REPORT #2289170. #58-ALL CERTIFIED FOOD SERVICE SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE. PRIORITY FOUNDATION. 7-42-090.
   • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
     • SUMMARY REPORT NOT POSTED FROM PREVIOUS INSPECTION ON 5/20/2019, REPORT #2289170. MUST DISPLAY THE MOST RECENT SUMMARY REPORT VISIBLE TO CUSTOMERS. PRIORITY FOUNDATION. 7-42-010(B).
8. CanvassMay 20, 2019

   15 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • NO HAND SINK BEHIND THE SMALL BAR AND IN THE PIZZA PREP AREA. INSTRUCTED TO INSTALL WITH HOT AND RUNNING WATER UNDER CITY PRESSURE AND PROVIDE HAND SOAP AND PAPER TOWEL. PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • ALL READY TO EAT TCS FOODS INSIDE THE WALK COOLER AND REACH IN COOLER THAT IS HELD MORE THAN 24 HOURS MUST BE PROPERLY LABELED WITH NAME OF THE PRODUCT AND EXPIRATION DATE (7 DAYS ONLY INSIDE THE COOLER). PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • MUST PROVIDE REMINDER AND DISCLOSURE ON THE MENU FOR ALL UNDERCOOKED OR RAW FOOD BEING SERVED ON SITE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • ALL DRY BULK FOOD STORAGE CONTAINERS, SPICES, MUST BE LABELED WITH COMMON NAME.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST RE CAULK ALONG THE WALLS OF THE 2 COMPt PREP SINK. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • BACKFLOW PREVENTION DEVICE ON THE THREE ICE MAKER NOT LOCATED. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE,SERVICED AND MAINTAINED.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • WOMEN'S WASHROOM WASTE RECEPTACLES MUST HAVE A LID/COVER AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • PEELING PAINT ON THE WALLS INSIDE THE MEN'S WASHROOM IN THE BASEMENT, ON THE CEILING/WALLS ABOVE THE DISH MACHINE. INSTRUCTED TO SCRAPE PEELING PAINT AND RE PAINT AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST DETAIL CLEAN TE FLOOR THROUGHOUT BASEMENT. ALONG THE WALLS, ALL CORNER AND MAINTAIN. ALSO DRY THE FLOOR THROUGHOUT BASEMENT WITH POOLED OF WATER ALONG THE WALLS AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • UNNECESSARY ITEMS/ARTICLES THROUGHOUT BASEMENT.INSTRUCTED TO DISCARD ITEMS NOT BEING USED FOR A LONG TIME, ORGANIZE THE AREA, ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • MISSING END CAPS TO HOLD THE PLASTIC LIGHT SHIELD ON THE LIGHTING FIXTURES ABOVE THE ICE MACHINE AND COOLER IN THE BASEMENT.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • ALL FOOD HANDLER TRAINING CERTIFICATE OF THE EMPLOYEES ARE ALL EXPIRED LAST 2018. INSTRUCTED TO RE TAKE THE FOOD HANDLER TRAINING CLASS.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • ALL CERTIFIED FOOD SERVICE SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE.
9. CanvassAug 8, 2017

   5 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • Front bar area had exposed raw wood in bar areas, shall be repaired/sealed. Bsmt. storage room that had exposed raw wood, shall be repaired/sealed.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • Display cooler door tracks in kitchen prep area not clean, need detailed cleaning(crevices). Front cooler shelving/door track in bar area not clean, need detailed cleaning(crevices).
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • Floors in bar area under heavy equipment not clean, need detailed cleaning(corners). Floors in bsmt storage area by liquor room area had excess debris accumulation, need detailed cleaning(corners).
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • Missing light shields in bsmt storage area shall be provided.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • Excess debris and clutter in bsmt storage areas, shall be removed.
10. CanvassMar 16, 2017

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items no properly dated in walk in cooler and reach in coolers in kitchen prep areas, must properly date food items in walk in cooler, and reach in coolers in kitchen prep area.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooler shelving, racks of reach in coolers in kitchen prep area that had peeling paint/rust, shall be repaired/replaced. Caulk around 3 compartment sink in kitchen prep area, in state of disrepair, shall be repaired/replaced, caulk around dish machine area counter in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine(exterior)not clean, need detailed cleaning(crevices). walk in cooler shelving/racks in walk in cooler not clean, had excess debris accumulation, need detailed cleaning(crevices).(shelving/racks). Reach in cooler shelving/racks not clean, need detailed cleaning(crevices). rear storage kitchen racks not clean, had excess food debris, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in kitchen by dish machine area, need re-grouting, floors under heavy equipment in rear kitchen area need detailed cleaning(corners). Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners). floors in storage room in bsmt under shelving not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls by dish machine area and 3 compartment sink not clean, need detailed cleaning.
11. Canvass Re-InspectionApr 27, 2016

    0 infractions

12. Canvass Re-InspectionApr 26, 2016

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 6 DOOR REACH-IN COOLER AIR TEMPERATURE AT 41.2F. INSTRUCTED TO PROVIDE 40F OR BELOW.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • VIOLATIONS STILL REMAINING. FOUND EVIDENCE OF RODENT DROPPINGS ON PREMISES AT THIS TIME. PREP/COOKING AREA 30-40, BAR AREAS 10, STORAGE AREAS 50-60, BASEMENT STORAGE AREA ALONG THE WALLS AND IN ALL CORNERS 40-50, BEHND PIZZA OVEN 30,CORNER LEADING TO BASEMENT 10,BEHIND FREEZER UNIT 10-15,ECT.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • VIOLATIONS STILL REMAIN. #33 - FILTERS ON PIZZA OVEN, INTERIOR PANEL OF ICE MACHINE, UTENSILS, STORAGE SHELVES, INTERIOR COOLERS, OVENS, AND COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. #34 - FLOOR THROUGH-OUT PREP AREA AND BASEMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE EXCESSIVE WATER ON FLOOR. 12/28/2015 #35 CEILING ABOVE DISH MACHINE NOT MAINTAINED AND VENTILATION COVERS THROUGH-OUT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN VENTILATION COVERS AND REMOVE PEELING PAINT AND REPAINT CEILING ABOVE DISH MACHINE. SERIOUS VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF ALL COOLERS WITH EXCESSIVE FOOD DEBRIS AND GREASE ACCUMULATION, STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER IN BASEMENT SIDES OF ALL COOKING EQUIPMENT. KITCHEN HOOD AND FILTERS, SIDES OF OVEN, STOVES, FRYERS, GREASE BOX UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP AREA, INTERIOR SURFACES OF DISH MACHINE WITH BLACK MOLD LIKE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT PREMISES INCLUDING WALK-IN COOLER, FLOORS ALONG THE WALLS AND IN ALL CORNERS, MUST CLEAN AND MAINTAIN ALL FLOOR DRAINS THROUGHOUT INCLUDING FLOORS IN ALL BARS.--------NOTED WATER POOLING ON FLOOR IN BASEMENT. INSTRUCTED TO KEEP FLOORS DRY AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION THROUGHOUT/AROUND PREP/COOKING AREA.-------NOTED WATER SEEPING FROM WALL IN BASEMENT. INSTRUCTED TO REPAIR WALL.-----------NOTED UNFINISHED WALL IN THE KITCHEN. MUST REPAIR. MUST BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE FOR 2 COFFEE MACHINE IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND UNUSED DISHMACHINE IN REAR PREP AREA, UNUSED EQUIPMENT STORED THROUGHOUT PREMISES (PREP AREA/BARS/BASEMENT) TO PREVENT PEST HARBORAGE. MUST REORGANIZE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
13. CanvassApr 25, 2016

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND FACILITIES WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. NOTED 6 DOOR REACH IN COOLER (PREP/COOKING AREA) AIR TEMPERATURE OF 50.5F AND PIZZA PREP COOLER (PIZZA PREP AREA) WITH AN AIR TEMPERATURE OF 49.2F. INSTRUCTED MANAGER COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENTS DURING STORAGE INSIDE 6 DOOR REACH-IN COOLER (AIR TEMP OF 50.5F) AND INSIDE PIZZA PREP COOLER AIR TEMP OF 49.2F). NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: MEATBALLS AT 46.6F, MILK AT 47.9F, COOKED LASAGNA AT 53.9F/51.9F, COOKED EGGPLANT AT 49.6F, CHICKEN AT 51.3F/50.2F, COOKED PASTA AT 49.7F/51.6F/49.9F,47.8F, CHEESE BINGS AT 48.5F, ARTICHOKE DIP AT 47.4F, SOUR CREAM AT 49.5F, MEAT SAUCE AT 47.6F, CHILI AT 49.8F, SHRIMP AT 45.4F, PIZZA SAUSAGE AT 44.6F/47.2F, MOZZARELLA CHEESE AT 46.5F, SLICED MUSHROOM AT 48.2F, DICED TOMATOES AT 48.5F, MILK AT 48.9F, SLICED GREEN PEPPERS AT 48.9F, TINY MEATBALLS AT 49.8F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $1800.00 TOTAL WEIGHT 200 LBS. CRITICAL VIOLATION 7-38-005 (A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER NOT WASHING HANDS, OPEN BOXES AND START COOKING WITHOUT WASHING HANDS AND CHANGING GLOVES. ANOTHER FOOD HANDLER HANDLING AND MAKING VEGETABLE SALAD WITH BARE HANDS, NOT WEARING GLOVES. INSTRUCTED NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST WASH HANDS AND WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010 (A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND SINK HAS BEEN REMOVED IN FOOD PREP/COOKING AREA ADJACENT TO DISH WASHING AREA. INSTRUCTED REINSTALL EXPOSED HAND SINK.-----------NOTED EXPOSED HAND SINK BEHIND MAIN BAR NOT DRAINING PROPERLY/CLOGGED. INSTRUCTED TO REPAIR. CRITICAL VIOLATION 7-38-030
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • FOUND OVER 200 RODENT (MICE DROPPINGS) THROUGHOUT PREMISES. NOTED OVER 50 MICE DROPPINGS ALONG THE WALLS AND IN ALL CORNERS IN PREP/COOKING AREA, MAIN KITCHEN STORAGE SHELVES 15-20, ON TOPS OF POTS AND PANS 10, OVER 60 MICE DROPPINGS IN PIZZA PREP AREA, BEHIND PIZZA OVEN 40, ON MIXER 6, ON PREP SHELVES 10, UNDERNEATH STORAGE RACKS 10, OVER 70 MICE DROPPINGS THROUGHOUT BASEMENT ALONG THE WALLS AND IN ALL CORNERS UNABLE TO INSPECT REAR BASEMENT AREA DUE TO CLUTTER, OVER 50 MICE DROPPINGS BEHIND ALL BARS ALONG THE WALLS AND IN ALL CORNERS, WAIT STATION AREA 10, COFFE AREA 15. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. ----------FOUND 6 LIVE FRUIT FLIES IN DINING AREA AND 4 LIVE FRUIT FLIES BEHIND MAIN BAR. INSTRUCTED TO REMOVED, CLEAN AND SANITIZE THE AFFECTED AREAS. CRITICAL VIOLATION 7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1578222 ISSUED ON 09-28-15. #33 - FILTERS ON PIZZA OVEN, INTERIOR PANEL OF ICE MACHINE, UTENSILS, STORAGE SHELVES, INTERIOR COOLERS, OVENS, AND COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. #34 - FLOOR THROUGH-OUT PREP AREA AND BASEMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE EXCESSIVE WATER ON FLOOR. 12/28/2015 #35 CEILING ABOVE DISH MACHINE NOT MAINTAINED AND VENTILATION COVERS THROUGH-OUT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN VENTILATION COVERS AND REMOVE PEELING PAINT AND REPAINT CEILING ABOVE DISH MACHINE. SERIOUS VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF ALL COOLERS WITH EXCESSIVE FOOD DEBRIS AND GREASE ACCUMULATION, STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER IN BASEMENT SIDES OF ALL COOKING EQUIPMENT. KITCHEN HOOD AND FILTERS, SIDES OF OVEN, STOVES, FRYERS, GREASE BOX UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP AREA, INTERIOR SURFACES OF DISH MACHINE WITH BLACK MOLD LIKE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT PREMISES INCLUDING WALK-IN COOLER, FLOORS ALONG THE WALLS AND IN ALL CORNERS, MUST CLEAN AND MAINTAIN ALL FLOOR DRAINS THROUGHOUT INCLUDING FLOORS IN ALL BARS.--------NOTED WATER POOLING ON FLOOR IN BASEMENT. INSTRUCTED TO KEEP FLOORS DRY AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION THROUGHOUT/AROUND PREP/COOKING AREA.-------NOTED WATER SEEPING FROM WALL IN BASEMENT. INSTRUCTED TO REPAIR WALL.-----------NOTED UNFINISHED WALL IN THE KITCHEN. MUST REPAIR. MUST BE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE DEAD LIGHT BULB IN KITCHEN HOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE FOR 2 COFFEE MACHINE IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND UNUSED DISHMACHINE IN REAR PREP AREA, UNUSED EQUIPMENT STORED THROUGHOUT PREMISES (PREP AREA/BARS/BASEMENT) TO PREVENT PEST HARBORAGE. MUST REORGANIZE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
14. Canvass Re-InspectionOct 7, 2015

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE USE ARTICLES NOT RPOPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL OF ICE MACHINE, UTENSILS, STORAGE SHELVES, INTERIOR COOLERS,AND COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THROUGH-OUT PREP AREA AND BASEMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE EXCESSIVE WATER ON FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING ABOVE DISH MACHINE NOT MAINTAINED AND VENTILATION COVERS THROUGH-OUT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN VENTILATION COVERS AND REMOVE PEELING PAINT AND REPAINT CEILING ABOVE DISH MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SECOND BAR NOT PROVIDED WITH HANDSINK. INSTRUCTED TO INSTALL EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER OR REMOVE DOOR TO HAVE SINK ACCESSIBLE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
15. CanvassSep 28, 2015

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • SANITIZING RINSE NOT PROPER CONCENTRATE AT DISH MACHINE. LOW TEMPERATURE DISH MACHINE IN PREP AREA AND BAR NOT PROPERLY SANITIZING. CHLORINE SANITIZER AT 0 PPM WHILE DISH MACHINE IS BEING USED. INSTRUCTED THAT DISH MACHINE IN BAR AND PREP AREA MUST SANITIZE AT 100 PPM OF CHLORINE. CRITICAL CITATION ISSUED 7-38-030. "HELD FOR INSPECTION" PLACED ON DISH MACHINES.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • HAND WASHING FACILITIES NOT PROVIDED WITH SOAP OR HAND DRYING DEVICE. OBSERVED EXPOSED HANDSINK IN BAR WITHOUT SOPA, HAND DRYING DEVICE AND OBSERVED SINK BEING USED FOR DUMP SINK OF LIQUID WASTE. INSTRUCTED THAT EXPOSED HANDSINK IN BAR MUST BE USED FOR HANDWASHING ONLY, WITH HANDSOAP AND HAND DRYING DEVICE. MUST REMOVE STRAINER FOR LIQUID WASTE AT SINK. CRITICAL CITATION ISSUED 7-38-030.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLR USE ARTICLES NOT RPOPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FILTERS ON PIZZA OVEN, INTERIOR PANEL OF ICE MACHINE, UTENSILS, STORAGE SHELVES, INTERIOR COOLERS, OVENS, AND COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THROUGH-OUT PREP AREA AND BASEMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE EXCESSIVE WATER ON FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING ABOVE DISH MACHINE NOT MAINTAINED AND VENTILATION COVERS THROUGH-OUT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN VENTILATION COVERS AND REMOVE PEELING PAINT AND REPAINT CEILING ABOVE DISH MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAINLINE FROM COOLER DRAINING INTO EXPOSED HANDSINK. INSTRUCTED TO REMOVE DRAINLINE FROM SINK AND HAVE DRAIN TO WASTE DRAIN. SECOND BAR NOT PROVIDED WITH HANDSINK. INSTRUCTED TO INSTALL EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER OR REMOVE DOOR TO HAVE SINK ACCESSIBLE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
16. Short Form ComplaintOct 22, 2014

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DEEP DETAIL CLEAN FLOORS UNDER THE DISH MACHINE AREA AND THE MAIN COOKING LINE AREA UNDER COOKING EQUIPMENT TO REMOVE DEBRIS AND FOOD SPLASHES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENING AT WALL AROUND THE SWING DOORS LEADING TO THE KITCHEN AREA ON THE KITCHEN SIDE OF THE DOORS TO PREVENT PEST ENTRY. ALSO MUST PROPERLY FINISH SEALING WALLS AT THE NEW EXTENSION TO THE CUSTOMER DINING AREA ON THE NORTHEAST SIDE OF THE RESTAURANT. WALLS MUST BE SMOOTH AND EASILY CLEANABLE. ON THE KITCHEN SIDE WHERE THE WALL WAS CLOSED OFF OPENINGS MUST BE SEALED AROUND THE WHITE BOARD SO AS TO BE SMOOTH AND EASILY CLEANABLE TO PREVENT PEST ENTRY. MUST ALSO PROVIDE CEILING TILES ABOVE THE NEW CUSTOMER SEATING AREA AND THE WAIT STATION AREA.
17. Complaint Re-InspectionJun 3, 2014

    0 infractions

18. ComplaintMay 27, 2014

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • DURING INSPECTION FOUND THE REAR SCREEN DOOR NOT RODENT PROOFED.THE EXTERIOR STAINLESS STEEL DOOR WAS OPEN. THE SCREEN DOOR SCREEN IS TORN AND NOT IN GOOD REPAIR.THERE ARE TWO SMALL HOLES TOWARDS THE BOTTOM OF THE SCREEN. ALL DOORS MUST BE PROPERLY MAINTAINED AND BE RODENT PROOFED ALL TIMES. MUST REPAIR.
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • DURING INSPECTION FOUND AN UNLABELED PLASTIC BOTTLE OF BLEACH HANGING AT THE 2-COMP SINK IN THE KITCHEN WHICH IS A DESIGNATED HAND SINK. ALL TOXIC ITEMS MUST BE PROPERLY LABELED AND STORED AT ALL TIMES. CDI.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL THE 3 LARGE PLASTIC CONTAINERS HOLDING SALT, SUGAR AND FLOUR LOCATED NEXT TO THE LARGE PIZZA OVEN. ALL FOODS NOT IN ORIGINAL CONTAINERS MUST BE PROPERLY LABELED AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR THE EXTERIOR BOTTOM PORTION OF THE WALK-IN COOLER LOCATED IN THE BASEMENT. THIS AREA IS EXTREMELY RUSTED OUT. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE ALL INTERIOR COOLERS AND REFRIGERATORS LOCATED ON THE 1ST FLOOR KITCHEN TO REMOVE ENCRUSTED FOOD DEBRI AND CRUMBS FROM SHELVING RACKS AND BOTTOM SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DEFROST UPRIGHT FREEZER LOCATED NEXT TO THE 2-SLIDING DOOR COOLER TO REMOVE EXCESSIVE FROST BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAINTAIN ALL FLOORS DRY AT ALL TIMES TO PREVENT PEST BREEDING. FOUND PUDDLES OF WATER IN THE BASEMENT STORAGE AREAS AROUND THE LARGE HOT WATER HEATER TANK AND IN THE NORTHEAST CORNER OF THE BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR INTERIOR RUSTY AND UNEVEN WALK-IN COOLER FLOOR LOCATED IN THE BASEMENT SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY PIPE AT THE LARGE HOT WATER HEATER TANK LOCATED IN THE BASEMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • DURING INSPECTION OBSERVED ONE FOOD PREP STAFF MEMBER MAKING A GREEN SALAD NOT WEARING A HAIR RESTRAINT. ALL FOOD PREP STAFF AT PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ALL WASH CLOTHS IN SANITIZING SOLUTION UNTIL USED AT ALL TIMES.
19. CanvassFeb 25, 2014

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR SIDE PANEL OF THE ICE MACHINE LOCATED IN THE BANQUET KITCHEN AREA TO REMOVE SLIGHT GRIME BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR BROKEN AND EVEN FLOOR IN THE BASEMENT STORAGE ROOM ADJACENT TO THE EMPLOYEE RESTROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY TOILET IN THE BASEMENT STAFF TOILET ROOM. ALSO MUST PROVIDE INCREASED HOT AND COLD WATER PRESSURE IN THE ABOVE STATED RESTROOM HAND SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS AND REFRIGERATORS ON PREMISES. FOUND NO THERMOMETER AT THE COCA-COLA REFRIGERATOR IN THE MAIN KITCHEN AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST PROVIDE ADEQUATE ICE RECEPTACLE HOLDERS FOR ALL ICE SCOOPERS AT ALL OF THE BAR AREAS ON PREMISES.
20. Canvass Re-InspectionJun 24, 2013

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES THROUGH OUT TO PREVENT PEST HARBORAGE. MUST ALSO PROVIDE INSPECTION AISLE AND MOVE ITEMS 6" AWAY FROM WALL FOR BETTER PEST MONITORING
21. CanvassJun 14, 2013

    13 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEES WASHING HANDS AT THE ONE COMPARTMENT SINK AT THE KITCHEN PREP LINE. INSTRUCTED TO ALWAY WASH HANDS PROPERLY AT THE DESIGNATED EXPOSED HAND WASH SINK EQUIPPED WITH SOAP AND PAPER TOWEL. CITATION ISSUED FOR CRITICAL VIOLATION 37-38-010(A)
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NOTED NO HOT RUNNING WATER AT THE KITCHEN EXPOSED HAND WASH SINK. FAUCET FOR HOT WATER AT THE EXPOSED HAND WASH SINK IN BROKEN.INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL EXPOSED SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NOTED NO SOAP OR PAPER TOWEL AT THE EXPOSED HAND WASH SINK AT THE FRONT BAR, NO PAPER TOWEL AT THE EXPOSED HAND WASH SINK AT THE KITCHEN PREP AREA AND HAND WASH SINK AT THE REAR FOOD PREP AREA BY THE COFFEE STATION INACCESSIBLE WITH LARGE BUCKET OF ICE INSIDE SINK. MANAGER IMMEDIATELY HAD EMPLOYEE PROVIDE HAND SINKS WITH SOAP AND PAPER TOWELS AND ALSO MADE THE OTHER HAND SINK ACCESSIBLE. MUST PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS AND SINKS MUST BE ACCESSIBLE FOR EMPLOYEES TO PROPERLY WASH THEIR HANDS WHILE PREPPING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED A GRAYISH, YELLOWISH SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT OF ICE MACHINES AT THE FIRST FLOOR AND BASEMENT FOOD STORAGE AREA DRIPPING ONTO THE ICE. ALSO NOTED SAME INSIDE THE DEEP WELL FOR ICE CREAM AT THE FREEZER AREA. MANAGER HAD EMPLOYEES START CLEANING ICE MACHINES.INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPERLY CLEANED, RINSED AND SANITIZED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON TOP, LID, LIPS AND DRIPPING DOWN THE SIDES ONTO THE FLOOR. ALSO NOTED HEAVY DIRT AND GARBAGE ON FLOOR AROUND DUMPSTER.INSTRUCTED TO DETAIL CLEAN EXTERIOR OF PREMISES TO PREVENT FOOD SOURCE FOR PESTS. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • STILL NOTED THE FOLLOWING MINOR VIOLATIONS FROM REPORT #1271470 DATED 12/06/12 NOT CORRECTED. VIOLATION #33-OBSERVED ACCUMULATION OF FOOD DEBRIS ON EXTERIOR OF DISH MACHINE AND PREP AREA COOLER DOOR RAILS. VIOLATION #34- MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS AND MAINTAIN ALSO MUST RE GROUT ALL FLOOR TILES AROUND DISH MACHINE. VIOLATION #35-OBSERVED CRACKS/CREVICES AT CORNER OF WALL PANELS IN PREP AREA, MISSING PANEL CORNER COVER. MUST SEAL ALL CRACKS/CREVICES AT WALLS IN KITCHEN. MUST CORRECT THE ABOVE VIOLATIONS UPON SCHEDULED RE-INSPECTION DATE. CITATION ISSUED FOR SERIOUS VIOLATION #7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT PROPERLY LABELED WITH DATE, NAME OF PRODUCT ETC. MUST PROPERLY LABEL ALL FOOD ITEMS DURING STORAGE INCLUDING BULK ITEMS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED SERVING UTENSILS (PLATES,CUPS SOUP BOWLS ETC) ON SHELVINGS NOT PROPERLY STORED. INSTRUCTED TO ALWAYS INVERT OR COVER WITH PAPER OR CLEAN CLOTH UTENSILS DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED HEAVY GREASE BUILT UP ON THE EXTERIOR OF GREASE TRAP UNDERNEATH DISH MACHINE, MOLD ON WALL LINING ABOVE THE 2 COMPARTMENT SINK EXTENDING TO THE DISH MACHINE WALL. MUST DETAIL CLEAN GREASE TRAP AND RE CAULK LINING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENT, INTERIOR OF ALL COOLERS AND FREEZERS,REPAINT OR REPLACE SHELVINGS ON RACKS,DEFROST UPRIGHT FREEZER WITH ICE BUILT UP. MUST UPGRADE HOUSE KEEPING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS THROUGH OUT PREMISES AND MAINTAIN DRY. HOUSE KEEPING IS NON EXISTENT. MUST UPGRADE HOUSE KEEPING ESPECIALLY AT THE PREP AREAS AND BASEMENT FOOD STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL HOLES AND OPENINGS ESPECIALLY ON WALL BASE BEHIND COOKING STOVE BY HALL WAY BETWEEN FRONT AND REAR PREP AREA TO PREVENT HIDING PLACES FOR PEST.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PREMISES IS VERY HEAVILY CLUTTERED THROUGH OUT (FURNITURE,EQUIPMENT,BOXES,CLOTHS ETC) MAKING INSPECTION DIFFICULT. MUST DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES THROUGH OUT TO PREVENT PEST HARBORAGE. MUST ALSO PROVIDE INSPECTION AISLE AND MOVE ITEMS 6" AWAY FROM WALL FOR BETTER PEST MONITORING.
22. Canvass Re-InspectionDec 6, 2012

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Above violation still remaining(must re-grout all floor tiles around dish machine).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Above violation still remaining.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Above violation still remaining.
23. CanvassNov 29, 2012

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING MINOR VIOLATIONS NOT CORRECTED FROM REPORT #604320 DATED ON 07/15/12 AND MUST BE CORRECTED BY DATE OF REINSPECTION (12/06/12) #33- NON FOOD CONTACT SURFACES OF WALK IN COOLER SHELVING/RACKS, COOLER SHELVING/RACKS, ICE MACHINES NOT CLEAN NEED DETAILED CLEANING, REAR STORAGE SHELVING IN REAR KITCHEN AREAS, BASEMENT STORAGE AREAS NEED CLEANING, #34- FLOOR UNDER HEAVY EQUIPMENT, COOKING EQUIPMENT, REAR OVEN AREAS, DISHMACHINE AREA NEED DETAILED CLEANING(CORNERS), FLOORS IN BASEMENT AREA UNDER SHELVING NEED DETAILED CLEANING(CORNERS), #35- CEILING/WALLS IN KITCHEN PREP AREAS, REAR KITCHEN AREAS NEED DETAILED CLEANING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF DISHMACHINE AND PREP AREAS COOLER DOOR RAILS. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS AND MAINTAIN ALSO MUST REGROUT ALL FLOOR TILES AROUND DISHMACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CRACKS/CREVICES AT CORNER OF WALL PANELS IN PREP AREA, MISSING PANEL CORNER COVER. MUST SEAL ALL CRACKS/CREVICES AT WALLS IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BAR EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
24. CanvassJul 15, 2011

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items in walk in cooler, reach in coolers, and reach in freezers not properly dated, labeled, must date and label food items in walk in cooler, reach in coolers, and reach in freezers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler, shelving, racks that had peeling paint, rust shall be repair/replaced. Cooler shelving/racks that had rust, peeling paint shall be replaced/repair. Counter by waitress station had peeling paint, shall be repair/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of wlk in cooler shelving/racks, cooler shelving/racks, ice machines not clean need detailed cleaning(crevices). Rear storage shelving in rear kitchen areas, and bsmt., storage areas need detailed cleaning(corners).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment, rear oven areas, dish machine areas need detailed cleaning(corners), floors in bsmt., storage areas under shelving need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling/walls in kitchen prep areas, rear kitchen areas need cleaning(detailed).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing/broken light shields in kitchen prep areas, storage areas, and bsmt. storage areas shall be provided, light shield need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy had excess grease build up, needs detailed cleaning, exhaust vents(ventilation)in walk in cooler, coolers, kitchen prep areas, stotorage areas, and bathrooms need cleaning.
25. CanvassDec 22, 2010

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Storage shelves, interior panel in ice machine, exterior cooking equipment not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor not maintained throught out. Instructed to replace any damaged floor tiles and detail clean in prep area. Must reseal floor in basement.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Light and ventilation covers throught out not cleaned. Instructed to detail clean.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Faucet at 2 compartment leakings neck. Instructed to repair faucet or repleace neck to prevent leak.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in basement. Instructed to organize supplies and remove all unsed articles and detail clean.