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CORINTHIAN YACHT CLUB

601 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

CORINTHIAN YACHT CLUB has been inspected 24 times by Chicago Department of Public Health since March 30, 2010. The most recent inspection, on June 3, 2026, recorded 2 infractions.

7 of 24 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 June 3, 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 7 times across 6 separate inspections, most recently on August 27, 2025. 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 3 separate inspections, most recently on July 5, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 September 4, 2024. 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 2 times across 2 separate inspections, most recently on July 3, 2023. For example: PROPER DATE MARKING AND DISPOSITION

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.

24 inspections

  1. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE TOP OF THE DISHWASHING MACHINE AND INTERIOR OF THE 2-DOOR PREP COOLER.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
  2. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE PREP/DISH AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST REMOVE AND DETAIL CLEAN DUST FROM COOLER FANS IN THE OUTSIDE WALK-IN COOLER AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN DRY FOO DEBRIS FROM FLOORS UNDERNEATH ALL EQUIPMENT IN THE KITCHEN.
  3. Canvass Re-Inspection

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • : BOTH DINING ROOM EXIT/ENTRANCE DOORS AND KITCHEN REAR EXIT DOOR TO THE OUTDOORS WITH OPEN 1/2 INCH GAPS ON THE BOTTOM THRESHOLDS. MUST PROVIDE A TIGHT FITTING SEAL ON ALL DOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11--- NOTED A HOLE IN THE WALL UNDER THE BAR THREE COMPARTMENT SINK.----OPENING/HOLE AROUND PIPING UNDER THE KITCHEN HAND WASHING SINK. MUST SEAL ALL. : 6-501.114--- ALL UNUSED EQUIPMENT STORED ON THE REAR PATIO MUST BE REMOVED TO PREVENT RODENT HARBORING.
  4. Canvass

    10 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INTERIOR OF THE BAR ICE MACHINE BIN DIRTY. MUST CLEAN AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • BOTH DINING ROOM EXIT/ENTRANCE DOORS AND KITCHEN REAR EXIT DOOR TO THE OUTDOORS WITH OPEN 1/2 INCH GAPS ON THE BOTTOM THRESHOLDS. MUST PROVIDE A TIGHT FITTING SEAL ON ALL DOORS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • CLEAN STORED POTS/BOWLS MUST BE STORED INVERTED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO MONITOR SANITIZING LEVELS AT THE THREE COMPARTMENT SINK OR IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR THE HIGH TEMPERATURE DISHWASHING MACHINE FINAL RINSE. MUST PROVIDE BOTH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • TOP OF DISH WASHING MACHINE WITH EXCESSIVE DIRT. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNUSED EQUIPMENT STORED ON THE REAR PATIO MUST BE REMOVED TO PREVENT RODENT HARBORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED A HOLE IN THE WALL UNDER THE BAR THREE COMPARTMENT SINK.----OPENING/HOLE AROUND PIPING UNDER THE KITCHEN HAND WASHING SINK. MUST SEAL ALL.-----BLACKENED MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.----EXCESSIVE GREASE AND FOOD DEBRIS BEHIND THE COOKS LINE EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MISSING LIGHT SHIELD ABOVE THE ICE MACHINE. MUST PROVIDE LIGHT SHIELD OR SHATTERPROOF BULBS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM 7-12-23 REPORT #2578525 NOT CORRECTED #16-: NOTED INNER COMPARTMENT OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.#47-: NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.#55-: INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS ESPECIALLY UNDERNEATH THE DISH WASHING AND PREP SINK.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  5. Complaint Re-Inspection

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED INNER COMPARTMENT OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS ESPECIALLY UNDERNEATH THE DISH WASHING AND PREP SINK.
  6. Complaint

    12 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO PAPER TOWELS AT HAND WASH SINK OF THE KITCHEN PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION #7-38-030(C) CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HAND WASHING SIGNAGE AT THE HAND WASH SINKS. INSTRUCTED TO HAVE HAND WASHING SIGNS AT ALL HAND WASHING SINKS
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED INNER COMPARTMENT OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE SERVICE PREP COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LB OF PRODUCT WORTH $300.00. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED PREMISE USING A HIGH TEMPERATURE DISH WASHER WITH GAUGE READING 190F; HOWEVER NOTED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR OR TEMPERSTURE STRIPS. INSTRUCTED TO PROVIDE AND IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, STRIPS/STICKERS. PRIORITY FOUNDATION VIOLATION#7-38-005. CITATION ISSUED TODAY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS ESPECIALLY UNDERNEATH THE DISH WASHING AND PREP SINK.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  7. Non-Inspection

    0 infractions

  8. Canvass Re-Inspection

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.
  9. Canvass

    4 infractions

    • 40. PERSONAL CLEANLINESS
      • NOTED EMPLOYEE WITH LONG BEARDS AND NO BEARD GUARD. INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING FOOD.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED PREMISE USING A HIGH-TEMPERATURE WAREWASHING MACHINE WITH GAUGE READING 200F; HOWEVER, NOTED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, SUCH AS STRIPS/STICKERS OR THERMOMETER. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED TODAY
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  10. Non-Inspection

    0 infractions

  11. Canvass

    0 infractions

  12. Canvass

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. MUST PROVIDE A CITY OF CHICAGO SANITATION CERTIFICATE FOR PERSONS IN CHARGE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY, DISCLOSE AND INFORM SUCH FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK FLOUR CONTAINER MUST BE LABELED WITH PRODUCT COMMON NAME.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MUST PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR THE HIGH TEMPERATURE DISH WASHING MACHINE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR AND EXTERIOR OF COOKS LINE EQUIPMENT WITH FOOD DEBRIS AND GREASE . MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK AT THE FAUCET OF THE THREE COMPARTMENT SINK. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALL ON THE COOKS LINE BEHIND COOKING EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
  13. Complaint Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO IMPLEMENT APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN PROPER DOCUMENTATION OF COMPLETED TRAINING ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION: 7-38-012(A), NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO POLICY IN PLACE FOR CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE POLICY AND MAINTAIN REQUIRED CLEAN UP MATERIALS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION: 7-38-005, NO CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). NO CITATION ISSUED.
  14. Complaint

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO IMPLEMENT APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN PROPER DOCUMENTATION OF COMPLETED TRAINING ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION: 7-38-012(A), NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO POLICY IN PLACE FOR CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE POLICY AND MAINTAIN REQUIRED CLEAN UP MATERIALS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION: 7-38-005, NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND "TIME/TEMPERATURE CONTROL FOR SAFETY FOODS(TCS FOODS)" STORED INSIDE THE REACH-IN COOLER ACROSS FROM COOKING EQUIPMENTS AT IMPROPER TEMPERATURE: 2# OF COOKED MEATBALLS AT TEMP OF 52.3F; 2# OF MUSHROOM SOUP AT TEMP OF 53F; 2 CONTAINERS OF 5# EACH OF RAW MARINATE CHICKEN AT TEMP OF 47.4F TO 47.8F; 2# OF VEGGIE BURGER AT TEMP OF 47.3F; 3#OF SLICED ROAST BEEF AT TEMP OF 48.7F; COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY THE MANAGER. POUNDS 19,VALUE 83. PRIORITY VIOLATION:7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND SMALL COOLER ACROSS COOKING EQUIPMENT FROM AT AIR TEMP OF 44.7F TO 51.1F.FOUND "TIME/TEMPERATURE CONTROL FOR SAFETY FOODS(TCS FOODS)" STORED INSIDE THE REACH-IN COOLER ACROSS FROM WERE STORED INSIDE MENTIONED UNIT:MEATBALLS,CHICKEN ETC. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTSIDE WASTE GARBAGE CONTAINER OVERFLOWING WITH GARBAGE. WE OBSERVED INSECT ON GARBAGE (SOME OF BLACK BAGS WERE BROKEN AND OPENED) AND AROUND GARBAGE CONTAINER.INSTRUCTED TO KEEP LID CLOSED AT ALL TIME TO MINIMIZE INSECT/RODENT ACTIVITIES. PRIORITY FOUNDATION: 7-38-020(b).
    • 58. ALLERGEN TRAINING AS REQUIRED
      • All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). NO CITATION ISSUED.
  15. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AROUND WALK IN COOLER OUTSIDE. MUST CLEAN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND NO FOODHANDLER CERTIFICATES AT PRMEISES. MUST PROVIDE.
  16. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED HANDWASHING SINK IN WOMEN'S WASHROOM DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ICE SCOOPS IMPROPERLY STORED AT THE FRONT BAR AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
  17. Canvass

    0 infractions

  18. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DUST/DIRT BUILD UP ON FLOOR IN PREP AREA ALONG WALLS AND CORNERS, MISSING FLOOR DRAIN COVER IN PREP AREA ALSO FLOOR TILES WITH LOW GROUT IN PREP AND DISHWASH AREA. INSTRUCTED MANAGER TO CLEAN FLOOR AND REGROUT LOW FLOOR TILES THROUGHOUT ALSO MUST PROVIDE COVER FOR FLOOR DRAIN IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DISHMACHINE SPRAYER DRAIN PIPE LEAKING. MUST REPAIR SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE STAND UP 1-DOOR REACH IN PEPSI COOLER. MUST PROVIDE THERMOMETER FOR COOLER.
  19. Canvass

    0 infractions

  20. Canvass

    0 infractions

  21. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN MISSING FLOOR TILE UNDER THE EXPOSED HAND SINK IN PREP AREA,INSTRUCTED TO REPLACE,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. GREASE UNDER THE COOKING EQUIPMENTS;DEBRIS AND SPIDER WEBS UNDER,BEHIND AND SIDE OF COOLERS,INSTRUCTED TO REMOVE AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT THREE COMPARTMENT SINK HAS A CONNECTION FOR HOSE.MUST PROVIDE A FAUCET WITHOUT HOSE CONNECTION
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED TWO PAIRS OF BLACK SHOES STORED UNDER THE PREP TABLE INSTRUCTED TO REMOVE. PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOO PRODUCTS
  22. Canvass

    0 infractions

  23. Canvass

    3 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE MISSING LIGHT SHIELD IN WALK-IN FREEZER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR BOTH WALK-IN COOLER AND FREEZER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE OUTDOOR BBQ GRILL FROM REAR PATIO.
  24. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ADDITIONAL THRESHOLD IS NEEDED AT BOTH ENTRANCE DOOR(DINING AREA).
    • 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 FLOOR IN LIQUOR STORAGE ROOM,AND STORAGE ROOM IN MEN'S LOCKER ROOM.(DUST BUILD UP,AND DEBRIS).
    • 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.SEAL WALL UNDER 3 COMPARTMENT SINK, IN BAR AREA, AND AROUND PIPE IN KITCHEN ABOVE PREP LINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.DETAIL CLEAN LIGHT SHIELD IN PREP AREA ,BUILD UP OF GREASE AND DEAD INSECTS
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.OBSERVED BOTH WASHROOM WITHOUT DOORS INSTRUCTED TO PROVIDE DOORS IN BOTH WASHROOMS,WITH SELF CLOSING DEVICE.

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