DEVON MARKET

1440 W DEVON AVE, CHICAGO, IL 60660 · Grocery Store

58 inspections

1. Complaint Re-InspectionApr 8, 2026

   4 infractions

   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • 3-602.11 OBSERVED INCOMPLETE INGREDIENT LABELS FOR THE FROZEN MEAT AND SPINACH AND CHEESE PIES. MANAGEMENT INSTRUCTED TO PROVIDE A COMPLETE LIST OF INGREDIENTS AND SPECIFY THE TYPE OF MEAT USED FOR THE MEAT PIES.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • 5-205.15 REPAIR THE DRAIN LINE WATER LEAKS AT THE EXPOSED HAND WASHING SINK IN THE REAR FOOD PREP AREA NEXT TO THE OVEN AND AT THE 3-COMPARTMENT SINK IN THE MEAT CUTTING ROOM.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • 5-501.17 OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN'S EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE A COVERED WASTE RECEPTACLE IN THE WOMEN'S WASHROOM.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.11 REPAIR THE BROKEN WALL TILES IN THE MEAT CUTTING ROOM NEXT TO THE EXPOSED HAND WASHING SINK. REPAIR THE WALL AND BASEBOARD IN THE REAR FOOD PREP AREA BENEATH THE EXPOSED HAND WASHING SINK. SCRAPE AND REPAINT THE PEELING PAINT IN THE MEAT WALK-IN COOLER WALLS AND CEILING NEXT TO THE COMPRESSOR UNIT. SEAL ALL OPENINGS IN THE MEAT CUTTING ROOM ALONG WALLS AND CORNERS. ALL WALLS IN THE MEAT CUTTING ROOM MUST BE SMOOTH AND EASILY CLEANABLE.
2. ComplaintApr 1, 2026

   6 infractions

   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • OBSERVED INCOMPLETE INGREDIENT LABELS FOR THE FROZEN MEAT AND SPINACH AND CHEESE PIES. MANAGEMENT INSTRUCTED TO PROVIDE A COMPLETE LIST OF INGREDIENTS AND SPECIFY THE TYPE OF MEAT USED FOR THE MEAT PIES.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED A LIVE BIRD (SPARROW) FLYING AROUND INSIDE OF THE STORE ABOVE THE RETAIL DISPLAY AISLES. MANAGEMENT INSTRUCTED TO CONTACT PEST CONTROL TO REMOVE THE BIRD FROM THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED SEVERAL ELECTRIC INSECT KILLING DEVICES PLACED IN THE FOOD PREP AREAS IN THE BAKERY, DELI AND MEAT PREP ROOMS. MANAGEMENT INSTRUCTED TO USE ONLY APPROVED PEST CONTROL DEVICES DESIGNED FOR INDOOR USE AND INSTALLED BY THE LICENSED PEST CONTROL COMPANY.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • REPAIR THE DRAIN LINE WATER LEAKS AT THE EXPOSED HAND WASHING SINK IN THE REAR FOOD PREP AREA NEXT TO THE OVEN AND AT THE 3-COMPARTMENT SINK IN THE MEAT CUTTING ROOM.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN'S EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE A COVERED WASTE RECEPTACLE IN THE WOMEN'S WASHROOM.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • REPAIR THE BROKEN WALL TILES IN THE MEAT CUTTING ROOM NEXT TO THE EXPOSED HAND WASHING SINK. REPAIR THE WALL AND BASEBOARD IN THE REAR FOOD PREP AREA BENEATH THE EXPOSED HAND WASHING SINK. SCRAPE AND REPAINT THE PEELING PAINT IN THE MEAT WALK-IN COOLER WALLS AND CEILING NEXT TO THE COMPRESSOR UNIT. SEAL ALL OPENINGS IN THE MEAT CUTTING ROOM ALONG WALLS AND CORNERS. ALL WALLS IN THE MEAT CUTTING ROOM MUST BE SMOOTH AND EASILY CLEANABLE.
3. Canvass Re-InspectionSep 24, 2025

   4 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-902.12 OBSERVED DAMAGED AND MISSING VINYL STRIP DOORS TRHOUGHOUT FACILITY AT MOST WALK-IN COOLERS. INSTRUCTED TO REPAIR OR REPLACE VINYL STRIP DOOR KITS AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED HOLES IN THE BOTTOM OF THREE COMPARTMENT SINK SANITIZING BASIN LEAKING WATER ON FLOOR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • 4-602.13 OBSERVED AN EXCESSIVE AMOUNT OF ICE BUILDUP ON THE PIPING/CONDUIT AND FLOOR OF BAKERY WALK-IN FREEZER. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • 5-205.15 OBSERVED DRAINPIPE LEAKING UNDER HAND WASHING SINK AND THREE COMPARTMENT SINK IN THE MEAT PACKING AND HOT FOODS PREP AREA. INSTRUCTED TO REPAIR LEAKING DRAINPIPES.
4. CanvassSep 22, 2025

   4 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED DAMAGED AND MISSING VINYL STRIP DOORS TRHOUGHOUT FACILITY AT MOST WALK-IN COOLERS. INSTRUCTED TO REPAIR OR REPLACE VINYL STRIP DOOR KITS AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED AN EXCESSIVE AMOUNT OF ICE BUILDUP ON THE PIPING/CONDUIT AND FLOOR OF BAKERY WALK-IN FREEZER. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED DRAINPIPE LEAKING UNDER HAND WASHING SINK AND THREE COMPARTMENT SINK IN THE MEAT PACKING AND HOT FOODS PREP AREA. INSTRUCTED TO REPAIR LEAKING DRAINPIPES.
   • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
     • OBSERVED FACILITY WITH INADEQUATE PLUMBING AT HOT FOODS PREP FLOOR DRAIN. WASTEWATER POOLS FROM FLOOR DRAIN WHEN WATER IS RAN FROM THREE COMPARTMENT SINK AND HANDWASHING SINK OR BASINS ARE DRAINED. INSTRUCTED TO DISCONTINUE USE OF THREE-COMPARTMENT SINK AND TO USE ADJACENT THREE-COMPARTMENT SINK IN MEAT PACKING AREA UNTIL REPAIRE. WILL RETURN ON 09/24/2025 TO ENSURE WATER DOES NOT OVERFLOW FROM DRAIN WHEN WATER IS RUNNING NOR DRAINED FROM BASINS. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
5. Complaint Re-InspectionJul 23, 2024

   3 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-101.19---MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-201.11---- WATER DAMAGED CEILING TILES IN EGG DAIRY GROCERY AREA. MUST REPLACE.--MISSING WALL BETWEEN THE THREE COMPARTMENT SINK AND HAND WASHING SINK AT THE PASTRY PREP AREA. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES.
6. ComplaintJul 16, 2024

   11 infractions

   • 21. PROPER HOT HOLDING TEMPERATURES
     • NOTED THE FOLLOWING TCS PREPARED FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURES INSIDE OF AN UNHEATED SELF-SERVE DISPLAY CASE. BAKED STUFFED PASTRIES WITH COOKED SPINACH AND COOKED HOT DOGS AS STUFFING AT 69.4F AND 75.2F. REVIEWED ALL COOKED TCS FOODS SUCH AS SPINACH AND HOT DOGS MUST BE HELD HOT ABOVE 135F OR COLD BELOW 41F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD PREPARED FOODS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • MUST NOT STORE CLEAN UTENSILS HANGING DIRECTLY ABOVE THE REAR DELI PREP THREE COMPARTMENT SINK WASH BASIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • NOTED CUTTING BOARDS THROUGHOUT THE PRODUCE PREP AREA IN POOR REPAIR WITH DEEP BLACKENED GROOVES/CUTS. MUST REPLACE OR RE-SURFACE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST NOT USE DUCT TAPE AS A GUARD FOR EDGE OF METAL PREP TABLE AT THE ENTRANCE TO THE REAR DELI PREP.----MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • NOTED A FOOD ENCRUSTED TABLE TOP CAN OPENER AT THE REAR DELI PREP AREA. MUST CLEAN AFTER EACH USE.----MEAT WALK-IN COOLER METAL RACK SHELVING WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST REMOVE PEELING PLASTIC FROM THE INSIDE OF THE PASTRY PREP THREE COMPARTMENT SINK.----MUST NOT USE PAPER AS LINER FOR SHELVING IN THE REAR DELI PREP AREA.----RAW WOODEN SHELVING AT THE PRODUCE PREP AREA MUST PAINT/SEAL TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.
   • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
     • NOTED INSUFFICIENT HOT WATER THROUGHOUT THE FACILITY. HOT WATER AT THE DELI PREP THREE-COMPARTMENT DISHWASHING SINK WAS NOTED WITH A MAXIMUM TEMPERATURE OF 97.8F, SEVERAL HAND SINKS WERE NOTED WITH HOT WATER TEMPERATURE MAXIMUM OF 85.8F AND 66.5F. THE PLUMBER ARRIVED DURING INSPECTION AND RESTORED HOT WATER ABOVE 110F AT THE THREE COMPARTMENT SINKS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MISSING CEILING TILES ABOVE THE EGG DISPLAY COOLER. WATER DAMAGED CEILING TILES IN SAME DAIRY GROCERY AREA. MUST REPLACE.---WALL IN THE FRONT MEAT PREP AREA WITH DAMAGED/CRACKED TILES, MISSING TILES BEHIND SAME PREP AREA STOVE AND DAMAGED DOORWAY ENTRANCE TO SAME MEAT PREP AREA.----MISSING WALL BETWEEN THE THREE COMPARTMENT SINK AND HAND WASHING SINK AT THE PASTRY PREP AREA. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE.----NOTED PEELING PAINT ON THE CEILING OF THE DELI WALK-IN COOLER. MUST REMOVE.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATION FROM REPORT #2587145 ON 12-18-23 NOT CORRECTED #36-4-204.112(B)-- OBSERVED THERMOMETER MISSING IN THE DELI WALK-IN COOLER. MUST INSTALL CONSPICUOUS, EASILY READABLE THERMOMETER IN COOLER AND MAINTAIN.
7. ComplaintDec 18, 2023

   1 infraction

   • 36. THERMOMETERS PROVIDED & ACCURATE
     • OBSERVED THERMOMETERS BROKEN OR MISSING SEVERAL COOLERS, INCLUDING WALK-IN DAIRY COOLER AND REACH-IN DISPLAY DELI COOLERS. INSTALL CONSPICUOUS, EASILY READABLE THERMOMETERS IN ALL COOLERS AND MAINTAIN. OBSERVED HOT HOLDING UNIT CONTAINING ROTISSERIE CHICKENS MUST HAVE THERMOMETER INSIDE TO REFLECT INTERNAL TEMPERATURE.
8. Short Form ComplaintFeb 3, 2023

   6 infractions

   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • CONTAINERS OF DRY SEASONINGS LOCATED ON THE FLOOR IN THE BAKERY AREA-----AND-----BOXES OF FOOD LOCATED IN WALK-IN FREEZER ON FLOOR. FACILITY MUST ENSURE ALL FOOD CONTAINERS ARE AT LEAST 6 INCHES ABOVE THE FLOOR.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • CRATES USED AS A MEANS OF ELEVATION AND STORAGE THROUGHOUT THE ENTIRE FACILITY. FACILITY MUST REMOVE AND REPLACE WITH SHELVING THAT IS EASY TO MONITOR DEBRIS UNDERNEATH AND PROVIDE CONTAINERS THAT ARE DURABLE, SMOOTH, AND EASILY CLEANABLE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • CARDBOARD USED AS LINING ON STORAGE SHELVING. FACILITY MUST REMOVE AND REPLACE WITH A SURFACE THAT IS SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • THE WOMENS EMPLOYEE RESTROOM DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR. ALL TOILET ROOMS LOCATED WITHIN A FOOD ESTABLISHMENT MUST BE ENCLOSED WITH A TIGHT-FITTING AND SELF-CLOSING DOOR.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MISSING CAULKING LOCATED AT ALL SINK FIXTURES THROUGHOUT THE FACILITY IN EACH DEPARTMENT. FACILITY MUST ENSURE TO CAULK SINK UNTIS ADJACENT TO THE WALLS AT ALL SINK FIXTURES THROUGHOUT THE FACILITY AND MUST ENSURE ALL SURFACES ARE SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED HOLE IN WALL LOCATED IN RAW MEAT CUTTING ROOM. FACILITY MUST SEAL AND ENSURE ALL SURFACES ARE SMOOTH, EASILY, CLEANABLE, AND NON-ABSORBENT.
9. CanvassJan 5, 2023

   7 infractions

   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • CONTAINERS OF DRY SEASONINGS LOCATED ON THE FLOOR IN THE BAKERY AREA-----AND-----BOXES OF FOOD LOCATED IN WALK-IN FREEZER ON FLOOR. FACILITY MUST ENSURE ALL FOOD CONTAINERS ARE AT LEAST 6 INCHES ABOVE THE FLOOR.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • CRATES USED AS A MEANS OF ELEVATION AND STORAGE THROUGHOUT THE ENTIRE FACILITY. FACILITY MUST REMOVE AND REPLACE WITH SHELVING THAT IS EASY TO MONITOR DEBRIS UNDERNEATH AND PROVIDE CONTAINERS THAT ARE DURABLE, SMOOTH, AND EASILY CLEANABLE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • CARDBOARD USED AS LINING ON STORAGE SHELVING. FACILITY MUST REMOVE AND REPLACE WITH A SURFACE THAT IS SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • THE WOMENS EMPLOYEE RESTROOM DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR. ALL TOILET ROOMS LOCATED WITHIN A FOOD ESTABLISHMENT MUST BE ENCLOSED WITH A TIGHT-FITTING AND SELF-CLOSING DOOR.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MISSING CAULKING LOCATED AT ALL SINK FIXTURES THROUGHOUT THE FACILITY IN EACH DEPARTMENT. FACILITY MUST ENSURE TO CAULK SINK UNTIS ADJACENT TO THE WALLS AT ALL SINK FIXTURES THROUGHOUT THE FACILITY AND MUST ENSURE ALL SURFACES ARE SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED HOLE IN WALL LOCATED IN RAW MEAT CUTTING ROOM. FACILITY MUST SEAL AND ENSURE ALL SURFACES ARE SMOOTH, EASILY, CLEANABLE, AND NON-ABSORBENT.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AT THE MEAT DISPLAY AREA.
10. ComplaintDec 29, 2022

    19 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT THE HAND SINK IN THE BAKERY AREA USED BY FOOD EMPLOYEES. PROVIDE A VISIBLE HANDWASHING SIGN AT EACH HAND SINK.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • THE FACILITY DID NOT PROVIDE PARASITE DESTRUCTION DOCUMENTATION FOR UNDERCOOKED, READY-TO-EAT RAW FISH. THE FACILITY HAS TWO COMPANIES THAT SHIP COOKED AND RAW SUSHI ON SITE. INVOICES PROVIDED ON SITE. THE FACILITY MUST PROVIDE EVIDENCE THAT UNDERCOOKED, READY-TO-EAT FISH HAS BEEN PROPERLY FROZEN AT AN APPROPRIATE TEMPERATURE AND TIME TO ENSURE PARASITE DESTRUCTION. SUSHI ITEMS WERE TAKEN OFF THE SHELF AT THE TIME OF INSPECTION AND PLACED ON A DISCARDED SHELF FOR COMPANIES TO PICK UP AND PROVIDE PROPER DOCUMENTATION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • PRE-PACKAGED FOODS IN THE FOLLOWING AREAS ARE NOT PROPERLY LABELED. ITEMS IN EACH AREA INCLUDE BUT ARE NOT LIMITED TO; ---PRODUCE AREA: GUACAMOLE, SALSA, AND PRE-MADE JUICES. ---DELI AREA: PRE-PACKAGED CANDY SWEETS ---DISPLAY DESSERT AREA: VARIOUS DESSERT ITEMS AND PRE-PACKED SUSHI THAT IS DELIVERED FROM TWO DIFFERENT COMPANIES. (SUSHI HAS BEEN TAKEN OFF FOR DISPLAY AT THE TIME OF INSPECTION.) THE FACILITY MUST ENSURE ALL PRE-PACKAGED ITEMS HAVE LABELS WITH: 1) THE COMMON NAME OF THE FOOD, 2) INGREDIENTS, 3) NET QUANTITIES, 4) THE NAME AND ADDRESS OF THE PACKAGER, 5) FOOD ALLERGENS, 6) NUTRITION LABELING, 7) SALMONID FISH ADDITIVES USED. ALL AFFECTED FOOD VOLUTERALY DISCARDED BY MANAGEMENT IN APPROXIMATE QUANTITY OF 20 Lbs VALUE $150 PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EXTERIOR FRONT ENTRANCE IS DOOR OPEN-----SHIPMENT DOOR LOCATED NEAR BAKING AREA HAS APPROXIMATELY A 1INCH GAP LOCATED ON THE BOTTOM OF THE DOOR-----AND SHIPMENT DOOR NEAR MOP SINK WAS OPEN WHICH ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • CONTAINERS OF DRY SEASONINGS ARE LOCATED ON THE FLOOR IN THE BAKERY AREA-----AND-----BOXES OF FOOD ARE LOCATED IN THE WALK-IN FREEZER ON THE FLOOR. THE FACILITY MUST ENSURE ALL FOOD CONTAINERS ARE AT LEAST 6 INCHES ABOVE THE FLOOR.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • ICE SCOOP STORED ON TOP OF ICE MACHINE IN MEAT AREA. THE FACILITY MUST STORE THE ICE SCOOP IN A CLEAN AND SANITIZED AREA AND/OR CONTAINER.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • UTENSILS STORED IN THE BAKERY AREA-----AND-----DELI KITCHEN AREA HAVE FOOD CONTACT SURFACES EXPOSED. THE FACILITY MUST INVERT UTENSILS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • CLEAN POTS LOCATED ON FLOOR IN THE BAKERY OVEN AREA. FACILITY MUST ENSURE ALL CLEAN DISHWARE ARE AT LEAST 6 INCHES ABOVE THE FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CARDBOARD USED AS LINING ON STORAGE SHELVING. FACILITY MUST REMOVE AND REPLACE WITH A SURFACE THAT IS SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CRATES ARE USED AS A MEANS OF ELEVATION AND STORAGE THROUGHOUT THE ENTIRE FACILITY. THE FACILITY MUST REMOVE AND REPLACE WITH SHELVING THAT IS EASY TO MONITOR DEBRIS UNDERNEATH AND PROVIDE CONTAINERS THAT ARE DURABLE, SMOOTH, AND EASILY CLEANABLE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • DRAIN STOPPER MISSING AT 3 COMPARTMENT SINK LOCATED IN BAKERY AREA. THE FACILITY MUST PROVIDE STOPPERS FOR THE 3-COMPARTMENT SINK TO ALLOW FOR PROPER WASH, RINSE, AND SANITIZER SET UP.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE FOLLOWING AREAS/ITEMS TO BE SOILED WITH DEBRIS; ALL WALK-IN COOLER FAN GUARDS THROUGHOUT THE FACILITY. ALL HOOD SYSTEMS IN AND AROUND COOKING EQUIPMENT IN BAKERY AND DELI KITCHEN AREA. FACILITY MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK LOCATED AT PLUMBING FIXTURE UNDER HANDSINK IN RAW MEAT CUTTING ROOM. THE FACILITY MUST REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • THE WOMEN'S EMPLOYEE RESTROOM DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR. ALL TOILET ROOMS LOCATED WITHIN A FOOD ESTABLISHMENT MUST BE ENCLOSED WITH A TIGHT-FITTING AND SELF-CLOSING DOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • RAW WOODEN STEP USED IN THE DELI AREA IS NOT EASILY CLEANABLE. THE FACILITY MUST PROVIDE A SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOOD DEBRIS WAS FOUND ON THE WALK-IN FREEZER FLOOR NEAR THE BAKERY AREA. THE FACILITY MUST BE CLEAN AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING CAULKING LOCATED AT ALL SINK FIXTURES THROUGHOUT THE FACILITY IN EACH DEPARTMENT. THE FACILITY MUST ENSURE TO CAULK SINK IS ADJACENT TO THE WALLS AT ALL SINK FIXTURES THROUGHOUT THE FACILITY AND MUST ENSURE ALL SURFACES ARE SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOLE IN WALL LOCATED IN RAW MEAT CUTTING ROOM. THE FACILITY MUST SEAL AND ENSURE ALL SURFACES ARE SMOOTH, EASY, CLEANABLE, AND NON-ABSORBENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. ALL FOOD HANDLER EMPLOYEES MUST OBTAIN AN UPDATED VALID FOOD HANDLER CERTIFICATE FOR INDIVIDUALS THAT DO NOT HAVE A CITY FOOD MANAGER CERTIFICATE.
11. Complaint Re-InspectionApr 12, 2022

    2 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • : 3-304.14-- WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION IN ALL PREP AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11-- WATER DAMAGED CEILING TILES THROUGHOUT THE FACILITY. MUST REPLACE MISSING CEILING TILES.
12. ComplaintMar 4, 2022

    11 infractions

    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED APPROXIMATELY 1 LB LIVE OYSTERS IN THE SEAFOOD DISPLAY CASE WITH NO SHELLFISH TAGS ON SITE. INSTRUCTED MUST MAINTAIN ALL SHELLFISH TAGS ON SITE FOR A MINIMUM OF 90 DAYS. NO TAGS FOR ANY PREVIOUSLY PURCHASED SHELLFISH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED APPROXIMATELY 30 LBS COOKED READY TO EAT, TCS FOODS SUCH AS COOKED BEEF AND SOUP THROUGHOUT THE SMALL KITCHEN WALK-IN COOLER WITHOUT ANY LABELS. ALL FOODS PREPARED IN THE PREVIOUS DAYS WITH NO DATE LABELING OF FOODS OF AN EXPIRATION DATE NO LONGER THAN 7 DAYS. REVIEWED PROPER DATE LABELING OF PREPARED TCS FOODS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION IN ALL PREP AREAS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST NOT STORE UTENSILS BETWEEN THE WALL AND ELECTRICAL CONDUITS IN THE BAKERY PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED FOOD ENCRUSTED MIXER BOWLS. INSTRUCTED TO CLEAN AFTER EACH USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT FACILITY IN ALL COOLERS AND STORAGE AREAS.-----PEELING PLASTIC IS USED AS A PROTECTANT ON THE EXTERIOR OF THE ICE MACHINE. MUST REMOVE.----MUST NOT USE RAW WOOD AS SHELVING IN THE PITA PREP AREA. MUST PAINT/SEAL TO BE SMOOTH AND CLEANABLE.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NOTED INSUFFICIENT HOT WATER THROUGHOUT THE FACILITY. HOT WATER AT THE KITCHEN PREP THREE-COMPARTMENT DISHWASHING SINK WAS NOTED WITH A MAXIMUM TEMPERATURE OF 82.7. SEVERAL HAND SINKS WERE NOTED WITH HOT WATER TEMPERATURE MAXIMUM OF 82.9F, 80.6F, AND 82.2F. THE PLUMBER ARRIVED DURING INSPECTION AND RESTORED HOT WATER. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING DAMAGED BASEBOARD COVING UNDER THE MEAT PREP HAND WASHING SINK. MUST REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WATER DAMAGED CEILING TILES ABOVE THE EGG DISPLAY COOLER. MUST REPLACE.MISSING CEILING TILE ABOVE THE PRODUCE PREP AREA. MUST REPLACE.DAMAGED WALL CAULKING AT THE MEN'S AND WOMEN'S WASHROOM WASHBOWL. MUST REPLACE/SEAL.----MUST NOT USE MATTING FOR FLOORS THROUGHOUT THE FACILITY.----MISSING/DAMAGED WALL TILES IN THE MEAT PREP ROOMS. MUST REPLACE.----FLOORS THROUGHOUT THE PITA PREP AREA AND INTERIOR OF FLOOR CABINETS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE VENTILATION ABOVE THE STOVE IN THE REAR SMALL KITCHEN PREP OR REMOVE STOVE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM 11-12-21 REPORT #2538139 WERE NOT CORRECTED. #47-4-101.19 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. PROVIDE RAISED SHELVES. SURFACE EASILY CLEANABLE.#51-: 5-205.15 MOP SINK WAS REMOVED FROM PREMISES, INSTRUCTED TO RE-INSTALL SAID SINK WITH COLD/HOT RUNNING WATER AND A BACKFLOW PREVENTION DEVICE. #55- 6-201.11 HOLES ON WALLS IN KITCHEN: ABOVE STOVE BEHIND HOOD, AND ON WALL ABOVE PREP TABLE ACROSS FROM BREAD OVENS. PEELING PAINT AT SOUTH WALL ABOVE PREP TABLE IN THE KITCHEN. THE SURFACE MUST BE SMOOTH AND CLEANABLE. PITTED CEMENT FLOOR AT BAKERY AND MEAT DEPARTMENT PREP AREAS NOT EASILY CLEANABLE. MUST REPAIR TO A SMOOTH SURFACE.#56- 6-501.110 EMPLOYEES' BAGS, SWEATERS ETC STORED IN ALL PREP AND FOOD STORAGE AREAS, INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN THE PREP AREA. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
13. Complaint Re-InspectionNov 12, 2021

    11 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-502.13 KNIVES ARE STORED BETWEEN THE WALL AND PREP TABLE IN BUTCHER'S AREA, REMOVE AND PROVIDE KNIFE RACK
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-204.18 ICE BUILD-UP AT THE CONDENSER UNIT INSIDE THE WALK-IN FREEZER BY THE BAKERY IS A REPAIR ISSUE. NO FOOD UNDER THE UNIT
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. PROVIDE RAISED SHELVES. SURFACE EASILY CLEANABLE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12: CUTTING BOARDS IN PRODUCE PREP AREA WITH DARK STAINS AND DEEP CUTS, MUST REFINISH OR REPLACE SAID CUTTING BOARDS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.11(B, C, D, E) REPAIR / REPLACE SANITIZER BROKEN PUMP UNIT AT THREE-COMPARTMENT SINK. PRESENTLY SANITIZER IS PROVIDED MANUALLY AT SAID SINK PLASTIC HANDLES OF BOTH RICE COOKER/HOT HOLDING UNITS BROKEN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS, AND EQUIPMENT SURFACES BEHIND THE COOKING LINE AND HOOD. NEED TO DETAIL CLEANING SHELVES IN PRODUCE WALK-IN COOLER, AND STORAGE AREA MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 MOP SINK WAS REMOVED FROM PREMISES, INSTRUCTED TO RE-INSTALL SAID SINK WITH COLD/HOT RUNNING WATER AND A BACKFLOW PREVENTION DEVICE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 HOLES ON WALLS IN KITCHEN: ABOVE STOVE BEHIND HOOD, AND ON WALL ABOVE PREP TABLE ACROSS FROM BREAD OVENS. PEELING PAINT AT SOUTH WALL ABOVE PREP TABLE IN THE KITCHEN. SURFACE MUST BE SMOOTH AND CLEANABLE. PITTED CEMENT FLOOR AT BAKERY AND MEAT DEPARTMENT PREP AREAS NOT EASILY CLEANABLE. MUST REPAIR TO A SMOOTH SURFACE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 OBSERVED YELLOW BUCKET FULL OF DIRTY WATER AND SOILED MOP. IMPROPERLY STORED MOPS HEADS. MUST BE STORED INVERTED
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.110 EMPLOYEES' BAGS, SWEATERS ETC STORED IN ALL PREP AND FOOD STORAGE AREAS, INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN THE PREP AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 FOUND A FEW EXPIRED FOOD HANDLER TRAINING CERTIFICATES, INSTRUCTED TO RE-NEW CERTIFICATE.
14. ComplaintNov 5, 2021

    14 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED A FOOD HANDLER, WHILE WEARING DISPOSABLE GLOVES, TOUCHING HER HEAD BY FIXING HER HAIR RESTRAINT. ENTERED THE KITCHEN AND HELPED ROLL HOT DOGS WITH PASTRY DOUGH FROM THE PREP TABLE. FINISHED THAT TASK EXIT THE KITCHEN, AND WIPED HER HAND ON THE SIDE OF HER PANTS AND APRON STILL WITH GLOVES ON. FOOD HANDLERS MUST WASH HANDS AND CHANGE GLOVES AFTER ANY POSSIBLE CONTAMINATION. THE MANAGER DISCUSSED THE ISSUE WITH THE EMPLOYEE. PRIORITY VIOLATION 7-38-010.CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND TCS FOOD COOKED ON SITE AND PACKED IN CONTAINERS WITH WRONG DSCARDING DATE /SELL BY DATE:PASTA SALAD SICILIAN PACKED ON 10-23-21,SELL BY 11-7-21; FETA AND SPINACH PASTA PACKED ON 10-31-21, SELL BY 11-15-21;PASTA(PENNE) WITH MEAT SAUCE PACKED ON 10-31-21,SELL BY 11-11-21;PASTA(LARGE SHELLS) WITH MEAT SAUCE PACKED ON 10-27-21,SELL BY 11-7-21.CHICK PEAS SALAD PACKED ON 10-28-21,SELL BY 11-12-21;COOKED VEGETABLE PASTE PACKED ON 10-26-21,SELL BY 11-6-21; POTATOES SALAD WITH EGGSPACKED ON 10-25-21,SELL BY 11-9-21. POTATOES SALADS RE-PACKAGED ON 10-29-21 SELL BY 11-13-21. MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUMPTION BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF READY-TO-EAT FOODS, TCS FOODS PREPARED ON-SITE AND HELD OVER 24HRS. FOOD DISCARDED AND DENATURED: POUNDS 23, VALUE 140. PRIORITY FOUNDATION VIOLATION#: 7-38-005. CITATION ISSUED. -
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • KNIVES ARE STORED BETWEEN THE WALL AND PREP TABLE IN BUTCHER'S AREA, REMOVE AND PROVIDE KNIFE RACK
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ICE BUILD-UP AT THE CONDENSER UNIT INSIDE THE WALK-IN FREEZER BY THE BAKERY IS A REPAIR ISSUE. NO FOOD UNDER THE UNIT
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.PROVIDE RAISED SHELVES.SURFACE EASILY CLEANABLE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS IN PRODUCE PREP AREA WITH DARK STAINS AND DEEP CUTS, MUST REFINISH OR REPLACE SAID CUTTING BOARDS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • REPAIR / REPLACE SANITIZER BROKEN PUMP UNIT AT THREE-COMPARTMENT SINK. PRESENTLY SANITIZER IS PROVIDED MANUALLY AT SAID SINK PLASTIC HANDLES OF BOTH RICE COOKER/HOT HOLDING UNITS BROKEN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS, AND EQUIPMENT SURFACES BEHIND THE COOKING LINE AND HOOD. NEED TO DETAIL CLEANING SHELVES IN PRODUCE WALK-IN COOLER, AND STORAGE AREA MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MOP SINK WAS REMOVED FROM PREMISES, INSTRUCTED TO RE-INSTALL SAID SINK WITH COLD/HOT RUNNING WATER AND A BACKFLOW PREVENTION DEVICE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • HOLES ON WALLS IN KITCHEN: ABOVE STOVE BEHIND HOOD, AND ON WALL ABOVE PREP TABLE ACROSS FROM BREAD OVENS. PEELING PAINT AT SOUTH WALL ABOVE PREP TABLE IN THE KITCHEN. SURFACE MUST BE SMOOTH AND CLEANABLE. PITTED CEMENT FLOOR AT BAKERY AND MEAT DEPARTMENT PREP AREAS NOT EASILY CLEANABLE. MUST REPAIR TO A SMOOTH SURFACE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED YELLOW BUCKET FULL OF DIRTY WATER AND SOILED MOP. IMPROPERLY STORED MOPS HEADS. MUST BE STORED INVERTED
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • . EMPLOYEES' BAGS, SWEATERS ETC STORED IN ALL PREP AND FOOD STORAGE AREAS, INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN THE PREP AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND A FEW EXPIRED FOOD HANDLER TRAINING CERTIFICATES, INSTRUCTED TO RE-NEW CERTIFICATE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT PROTECTED FROM 5-5-21, REPORT#2501176 #38)6-202.15 FOUND TORN WEATHER STRIPPING AT THE BOTTOM OF RECEIVING DOOR. (ABOUT 1/2 INCH GAP). MUST REPLACE. #55) 6-201.11 FOUND CEILING IN POOR REPAIR(LOOSE STEEL SHEET) ABOVE ELECTRIC STOVE AT SALSA PREPARATION AREAS. MUST REPAIR. PRIORITY FOUNDATION VIOLATION:7-42-090, NO CITATION ISSUED.
15. ComplaintMay 5, 2021

    5 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND TORN WEATHER STRIPPING AT BOTTOM OF RECEIVING DOOR.(ABOUT 1/2 INCH GAP).MUST REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CEILING IN POOR REPAIR(LOOSE STEEL SHEET) ABOVE ELECTRIC STOVE AT SALSA PREPARATION AREAS.MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS NOT CLEAN AT BAKERY AREAS. MUST CLEAN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND MISSING LIGHT SHIELDS FOR LIGHT FIXTURES AT BAKERY AREAS.MUST PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND MISSING LIGHTS FOR LIGHT FIXTURES AT BAKERY AREAS. MUST PROVIDE.
16. Complaint Re-InspectionApr 24, 2020

    10 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D)-OBSERVED PACKAGED BAKERY ITEMS SUCH AS COOKIES, JELLO AND FROZEN DUMPLINGS IN CHEST FREEZER IN FRONT OF DELI SECTION NOT PROPERLY LABELED. INSTRUCTED MANAGER LABEL INFORMATION MUST HAVE THE COMMON NAME OF FOOD ITEM, IF MADE FROM TWO OR MORE INGRIDIENTS MUST PROVIDE, NET QUANTITY, THE NAME AND PLACE OF BUSINESS AND MAJOR FOOD ALLERGENS IF APPLICABLE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11-OBSERVED FOOD CONTAINERS ON FLOOR IN WALK IN COOLER IN REAR OF DELI SECTION. MUST ELEVATE AT LEAST 6 INCHES OFF FLOOR. ALSO OBSERVED CARROTS AND POTATOES IN PRODUCE SECTION STORED AGAINST DIRTY WALLS. INSTRUCTED TO STORE AT LEAST 6 INCHES OFF WALLS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (A;B;D)-OBSERVED DIRTY KNIVES STORED IN UTENSIL HOLDER IN MEAT PREP AREA. INSTRUCTED TO PROPERLY WASH, RINSE, SANITIZE AND AIR DRY BEFORE STORING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11-OBSERVED TORN RUBBER GASKETS IN FROZEN ICE CREAM SECTION NEAR DELI. MUST REPLACE MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.17-OBSERVED RAW WOODEN BOARDS BEING USED AS SHELVING TO STORE PRODUCE PRODUCTS IN REAR. MUST REMOVE OR SEAL RAW WOOD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16-OBSERVED CARD BOARD BEING USED TO LINE SHELVES IN PRODUCE SECTION IN REAR. INSTRUCTED TO CLEAN AND REMOVE ALL CARD BOARD BOXES TO PREVENT HIDING PLACES FOR PESTS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15-OBSERVED 1-COMPARTMENT PREP SINK IN PRODUCE SECTION AT A HOT WATER TEMPERATURE OF 48.2F. INSTRUCTED MANAGER, PREP SINK MUST BE MAINTAINED IN GOOD REPAIR AND PROVIDE AN ADEQUATE SUPPLY OF HOT AND COLD WATER. ALSO, OBSERVED LEAK AT 3-COMPARTMENT SINK FAUCET IN MEAT PACKING SECTION IN REAR. ESTABLISHMENT IS USING A TOWEL TO HOLD WATER FROM LEAKING. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13-OBSERVED TORN BASEBOARDS IN SEAFOOD/MEAT SECTION UNDER HAND WASHING SINK AND ALONG 3-COMPARTMENT SINK. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17-OBSERVED DIRTY VENTS IN ALL PRODUCE SECTION AREAS IN REAR AND IN MEAT PACKING SECTION. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11-OBSERVED CHIPPING WHITE PAINT ON CEILING IN MEAT PACKING AREA IN REAR ABOVE MEAT SLICER. INSTRUCTED TO REPAINT CEILING AND REMOVE PEELING PAINT TO PREVENT PHYSICAL CONTAMINATION IN MEAT. CEILINGS MUST BE SMOOTH AND EASILY CLEANABLE.
17. Short Form ComplaintApr 16, 2020

    12 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D)-OBSERVED PACKAGED BAKERY ITEMS SUCH AS COOKIES, JELLO AND FROZEN DUMPLINGS IN CHEST FREEZER IN FRONT OF DELI SECTION NOT PROPERLY LABELED. INSTRUCTED MANAGER LABEL INFORMATION MUST HAVE THE COMMON NAME OF FOOD ITEM, IF MADE FROM TWO OR MORE INGRIDIENTS MUST PROVIDE, NET QUANTITY, THE NAME AND PLACE OF BUSINESS AND MAJOR FOOD ALLERGENS IF APPLICABLE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11-OBSERVED FOOD CONTAINERS ON FLOOR IN WALK IN COOLER IN REAR OF DELI SECTION. MUST ELEVATE AT LEAST 6 INCHES OFF FLOOR. ALSO OBSERVED CARROTS AND POTATOES IN PRODUCE SECTION STORED AGAINST DIRTY WALLS. INSTRUCTED TO STORE AT LEAST 6 INCHES OFF WALLS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (A;B;D)-OBSERVED DIRTY KNIVES STORED IN UTENSIL HOLDER IN MEAT PREP AREA. INSTRUCTED TO PROPERLY WASH, RINSE, SANITIZE AND AIR DRY BEFORE STORING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11-OBSERVED TORN RUBBER GASKETS IN FROZEN ICE CREAM SECTION NEAR DELI. MUST REPLACE MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.17-OBSERVED RAW WOODEN BOARDS BEING USED AS SHELVING TO STORE PRODUCE PRODUCTS IN REAR. MUST REMOVE OR SEAL RAW WOOD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16-OBSERVED CARD BOARD BEING USED TO LINE SHELVES IN PRODUCE SECTION IN REAR. INSTRUCTED TO CLEAN AND REMOVE ALL CARD BOARD BOXES TO PREVENT HIDING PLACES FOR PESTS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15-OBSERVED 1-COMPARTMENT PREP SINK IN PRODUCE SECTION AT A HOT WATER TEMPERATURE OF 48.2F. INSTRUCTED MANAGER, PREP SINK MUST BE MAINTAINED IN GOOD REPAIR AND PROVIDE AN ADEQUATE SUPPLY OF HOT AND COLD WATER. ALSO, OBSERVED LEAK AT 3-COMPARTMENT SINK FAUCET IN MEAT PACKING SECTION IN REAR. ESTABLISHMENT IS USING A TOWEL TO HOLD WATER FROM LEAKING. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13-OBSERVED TORN BASEBOARDS IN SEAFOOD/MEAT SECTION UNDER HAND WASHING SINK AND ALONG 3-COMPARTMENT SINK. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17-OBSERVED DIRTY VENTS IN ALL PRODUCE SECTION AREAS IN REAR AND IN MEAT PACKING SECTION. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11-OBSERVED CHIPPING WHITE PAINT ON CEILING IN MEAT PACKING AREA IN REAR ABOVE MEAT SLICER. INSTRUCTED TO REPAINT CEILING AND REMOVE PEELING PAINT TO PREVENT PHYSICAL CONTAMINATION IN MEAT. CEILINGS MUST BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND STOVE IN REAR DELI AREA NOT IN USE. INSTRUCTED TO REMOVE ANY UNNECCESSARY ITEMS IN FOOD PREP AREA.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • FOUND PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM REPORT DATED 9-23-19 INSPECTION # 2312735. VIOLATION 60.FOUND ELECTRIC PROOFER BY BAKERY NOT UNDER HOOD. MUST PROVIDE. PRIORITY VIOLATION. 7-42-090.
18. Canvass Re-InspectionMar 26, 2020

    11 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D)-OBSERVED PACKAGED BAKERY ITEMS SUCH AS COOKIES, JELLO AND FROZEN DUMPLINGS IN CHEST FREEZER IN FRONT OF DELI SECTION NOT PROPERLY LABELED. INSTRUCTED MANAGER LABEL INFORMATION MUST HAVE THE COMMON NAME OF FOOD ITEM, IF MADE FROM TWO OR MORE INGRIDIENTS MUST PROVIDE, NET QUANTITY, THE NAME AND PLACE OF BUSINESS AND MAJOR FOOD ALLERGENS IF APPLICABLE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11-OBSERVED FOOD CONTAINERS ON FLOOR IN WALK IN COOLER IN REAR OF DELI SECTION. MUST ELEVATE AT LEAST 6 INCHES OFF FLOOR. ALSO OBSERVED CARROTS AND POTATOES IN PRODUCE SECTION STORED AGAINST DIRTY WALLS. INSTRUCTED TO STORE AT LEAST 6 INCHES OFF WALLS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (A;B;D)-OBSERVED DIRTY KNIVES STORED IN UTENSIL HOLDER IN MEAT PREP AREA. INSTRUCTED TO PROPERLY WASH, RINSE, SANITIZE AND AIR DRY BEFORE STORING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11-OBSERVED TORN RUBBER GASKETS IN FROZEN ICE CREAM SECTION NEAR DELI. MUST REPLACE MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.17-OBSERVED RAW WOODEN BOARDS BEING USED AS SHELVING TO STORE PRODUCE PRODUCTS IN REAR. MUST REMOVE OR SEAL RAW WOOD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16-OBSERVED CARD BOARD BEING USED TO LINE SHELVES IN PRODUCE SECTION IN REAR. INSTRUCTED TO CLEAN AND REMOVE ALL CARD BOARD BOXES TO PREVENT HIDING PLACES FOR PESTS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15-OBSERVED 1-COMPARTMENT PREP SINK IN PRODUCE SECTION AT A HOT WATER TEMPERATURE OF 48.2F. INSTRUCTED MANAGER, PREP SINK MUST BE MAINTAINED IN GOOD REPAIR AND PROVIDE AN ADEQUATE SUPPLY OF HOT AND COLD WATER. ALSO, OBSERVED LEAK AT 3-COMPARTMENT SINK FAUCET IN MEAT PACKING SECTION IN REAR. ESTABLISHMENT IS USING A TOWEL TO HOLD WATER FROM LEAKING. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13-OBSERVED TORN BASEBOARDS IN SEAFOOD/MEAT SECTION UNDER HAND WASHING SINK AND ALONG 3-COMPARTMENT SINK. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17-OBSERVED DIRTY VENTS IN ALL PRODUCE SECTION AREAS IN REAR AND IN MEAT PACKING SECTION. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11-OBSERVED CHIPPING WHITE PAINT ON CEILING IN MEAT PACKING AREA IN REAR ABOVE MEAT SLICER. INSTRUCTED TO REPAINT CEILING AND REMOVE PEELING PAINT TO PREVENT PHYSICAL CONTAMINATION IN MEAT. CEILINGS MUST BE SMOOTH AND EASILY CLEANABLE.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • FOUND PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM REPORT DATED 9-23-19 INSPECTION # 2312735. VIOLATION 60.FOUND FOLLOWING COOKING/BAKING EQUIPMENT NOT UNDER HOOD: GAS STOVE AT BAKERY, ELECTRIC PROOFER BY BAKERY, 2 ELECTRIC OVENS BY BAKERY, AND 2 BREAD OVENS BY OFFICE. MUST PROVIDE HOODS FOR ALL OVENS. PRIORITY VIOLATION. 7-42-090. MUST PROVIDE.
19. CanvassMar 23, 2020

    14 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT THE FOLLOWING HAND WASHING SINKS: MEAT PREP AREA IN FRONT AND IN REAR, DELI SECTION IN FRONT, SEAFOOD SECTION AND PIZZA STATION. INSTRUCTED MANAGER TO HAVE PAPER TOWELS ON SITE AT ALL TIMES FOR EMPLOYEES TO PROPERLY DRY HANDS AFTER HAND WASHING. PRIORITY FOUNDATION. 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN PIZZA SECTION AT 46.4F AND HOT WATER TEMPERATURE AT HAND WASHING SINK IN PRODUCE SECTION WAS FOUND AT 48.6F. INSTRUCTED MANAGER HAND WASHING SINK MUST BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100.0F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C).
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACKAGED BAKERY ITEMS SUCH AS COOKIES, JELLO AND FROZEN DUMPLINGS IN CHEST FREEZER IN FRONT OF DELI SECTION NOT PROPERLY LABELED. INSTRUCTED MANAGER LABEL INFORMATION MUST HAVE THE COMMON NAME OF FOOD ITEM, IF MADE FROM TWO OR MORE INGRIDIENTS MUST PROVIDE, NET QUANTITY, THE NAME AND PLACE OF BUSINESS AND MAJOR FOOD ALLERGENS IF APPLICABLE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD CONTAINERS ON FLOOR IN WALK IN COOLER IN REAR OF DELI SECTION. MUST ELEVATE AT LEAST 6 INCHES OFF FLOOR. ALSO OBSERVED CARROTS AND POTATOES IN PRODUCE SECTION STORED AGAINST DIRTY WALLS. INSTRUCTED TO STORE AT LEAST 6 INCHES OFF WALLS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED DIRTY KNIVES STORED IN UTENSIL HOLDER IN MEAT PREP AREA. INSTRUCTED TO PROPERLY WASH, RINSE, SANITIZE AND AIR DRY BEFORE STORING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN RUBBER GASKETS IN FROZEN ICE CREAM SECTION NEAR DELI. MUST REPLACE MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARD BOARD BEING USED TO LINE SHELVES IN PRODUCE SECTION IN REAR. INSTRUCTED TO CLEAN AND REMOVE ALL CARD BOARD BOXES TO PREVENT HIDING PLACES FOR PESTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOODEN BOARDS BEING USED AS SHELVING TO STORE PRODUCE PRODUCTS IN REAR. MUST REMOVE OR SEAL RAW WOOD.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 1-COMPARTMENT PREP SINK IN PRODUCE SECTION AT A HOT WATER TEMPERATURE OF 48.2F. INSTRUCTED MANAGER, PREP SINK MUST BE MAINTAINED IN GOOD REPAIR AND PROVIDE AN ADEQUATE SUPPLY OF HOT AND COLD WATER. ALSO, OBSERVED LEAK AT 3-COMPARTMENT SINK FAUCET IN MEAT PACKING SECTION IN REAR. ESTABLISHMENT IS USING A TOWEL TO HOLD WATER FROM LEAKING. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED TORN BASEBOARDS IN SEAFOOD/MEAT SECTION UNDER HAND WASHING SINK AND ALONG 3-COMPARTMENT SINK. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRTY VENTS IN ALL PRODUCE SECTION AREAS IN REAR AND IN MEAT PACKING SECTION. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CHIPPING WHITE PAINT ON CEILING IN MEAT PACKING AREA IN REAR ABOVE MEAT SLICER. INSTRUCTED TO REPAINT CEILING AND REMOVE PEELING PAINT TO PREVENT PHYSICAL CONTAMINATION IN MEAT. CEILINGS MUST BE SMOOTH AND EASILY CLEANABLE.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • FOUND PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM REPORT DATED 9-23-19 INSPECTION # 2312735. VIOLATION 60.FOUND FOLLOWING COOKING/BAKING EQUIPMENT NOT UNDER HOOD: GAS STOVE AT BAKERY, ELECTRIC PROOFER BY BAKERY, 2 ELECTRIC OVENS BY BAKERY, AND 2 BREAD OVENS BY OFFICE. MUST PROVIDE HOODS FOR ALL OVENS. PRIORITY VIOLATION. 7-42-090. MUST PROVIDE.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED SUMMARY REPORT NOT POSTED FROM PREVIOUS INSPECTION ON 12-30-2019, REPORT #2356017. INSTRUCTED MANAGER TO ALWAYS POST THE MOST RECENT INSPECTION REPORT VISIBLE TO THE PUBLIC. PRIORITY FOUNDATION. 7-42-010(B).
20. Complaint Re-InspectionDec 30, 2019

    1 infraction

    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • FOUND PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM REPORT DATED 9-23-19 INSPECTION # 2312735. VIOLATION 60.FOUND FOLLOWING COOKING/BAKING EQUIPMENT NOT UNDER HOOD: GAS STOVE AT BAKERY, ELECTRIC PROOFER BY BAKERY, 2 ELECTRIC OVENS BY BAKERY, AND 2 BREAD OVENS BY OFFICE. MUST PROVIDE HOODS FOR ALL OVENS. PRIORITY VIOLATION. CITATION ISSUED. 7-42-090.MUST PROVIDE.
21. Short Form ComplaintNov 15, 2019

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO SOLUTION EFFECTIVE FOR NOROVIRUS INCLUDED IN SPILL KIT. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • FOUND NO RECORDS FOR SUSHI FREEZING REQUIREMENTS AT PREMISES.PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO REMINDER STATEMENT STATING FISH IS RAW FOR PACKAGED SUSHI. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICES AT WATERLINES FOR ESPRESSO MACHINE AND JUICE MACHINE (JUICE BAR). MUST PROVIDE WHERE THEY CAN BE LOCATED AND SERVICED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND FOODHANDLERS WITH NO FOODHANDLER TRAINING. MUST PROVIDE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND CORE VIOLATIONS NOT CORRECTED FROM RERPORT DATED 6-5-19 INSPECTION # 2290978. VIOLATION 38.FOUND OUTDOOR CANOPY AREAS NOT COMPLETELY ENCLOSED TO THE OUTSIDE.(GAPS SURROUNDING FRONT DOORS.) OUTDOOR CANOPY AREAS USED FOR FOOD STORAGE(PRODUCE/CANNED FOOD). MUST COMPLETELY RODENT PROOF OUTDOOR CANOPY AREAS. VIOLATION 55.FOUND FLOORS, WALLS, AND CEILING NOT SMOOTH AND EASY TO CLEAN AT OUTSIDE CANOPY AREAS. OUTDOOR CANOPY AREAS ARE BEING USED FOR FOOD STORAGE.CURRENTLY FLOORS ARE ASPHALT, WALLS AND CEILING ARE TREATED EXPOSED WOOD. MUST REPAIR. VIOLATION 60.FOUND FOLLOWING COOKING/BAKING EQUIPMENT NOT UNDER HOOD: GAS PITA OVEN AT JUICE BAR, GAS STOVE AT BAKERY, ELECTRIC PROOFER BY BAKERY, 2 ELECTRIC OVENS BY BAKERY, AND 2 BREAD OVENS BY OFFICE. MUST PROVIDE HOODS FOR ALL OVENS. PRIORITY FOUNDATION. CITATION ISSUED.7-42-090.
22. ComplaintSep 23, 2019

    8 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO SOLUTION EFFECTIVE FOR NOROVIRUS INCLUDED IN SPILL KIT. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • FOUND NO RECORDS FOR SUSHI FREEZING REQUIREMENTS AT PREMISES.PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURES INSIDE REACH IN COOLER. FOUND ABOUT 75 POUNDS OF RAW CHICKEN, 75POUNDS OF RAW BEEF, AND 30POUNDS OF FRESH FISH AT IMPROPRER TEMPERATURES. TEMPERATURES RANGED FROM 44.3F THROUGH 57.6F. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF 180 POUNDS OF TCS FOOD APPROXIMATE VALUE 3000 DOLLARS.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO REMINDER STATEMENT STATING FISH IS RAW FOR PACKAGED SUSHI. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES. DISPLAY REACH IN COOLER AT 54.5F. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICES AT WATERLINES FOR ESPRESSO MACHINE AND JUICE MACHINE (JUICE BAR). MUST PROVIDE WHERE THEY CAN BE LOCATED AND SERVICED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND FOODHANDLERS WITH NO FOODHANDLER TRAINING. MUST PROVIDE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND CORE VIOLATIONS NOT CORRECTED FROM RERPORT DATED 6-5-19 INSPECTION # 2290978. VIOLATION 38.FOUND OUTDOOR CANOPY AREAS NOT COMPLETELY ENCLOSED TO THE OUTSIDE.(GAPS SURROUNDING FRONT DOORS.) OUTDOOR CANOPY AREAS USED FOR FOOD STORAGE(PRODUCE/CANNED FOOD). MUST COMPLETELY RODENT PROOF OUTDOOR CANOPY AREAS. VIOLATION 55.FOUND FLOORS, WALLS, AND CEILING NOT SMOOTH AND EASY TO CLEAN AT OUTSIDE CANOPY AREAS. OUTDOOR CANOPY AREAS ARE BEING USED FOR FOOD STORAGE.CURRENTLY FLOORS ARE ASPHALT, WALLS AND CEILING ARE TREATED EXPOSED WOOD. MUST REPAIR. VIOLATION 60.FOUND FOLLOWING COOKING/BAKING EQUIPMENT NOT UNDER HOOD: GAS PITA OVEN AT JUICE BAR, GAS STOVE AT BAKERY, ELECTRIC PROOFER BY BAKERY, 2 ELECTRIC OVENS BY BAKERY, AND 2 BREAD OVENS BY OFFICE. MUST PROVIDE HOODS FOR ALL OVENS. PRIORITY FOUNDATION. CITATION ISSUED.7-42-090.
23. CanvassJun 5, 2019

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO REMINDER DISCLOSURE STATEMENTS FOR SALMON AND SUSHI BEING SOLD AT DISPLAY CASE. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND PACKAGED FOOD AT PREMISES WITH NO ALLERGEN CONTENTS ON LABELS.PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND OUTDOOR CANOPY AREAS NOT COMPLETELY ENCLOSED TO THE OUTSIDE. OUTDOOR CANOPY AREAS USED FOR FOOD STORAGE(PRODUCE/CANNED FOOD). MUST RODENT PROOF OUTDOOR CANOPY AREAS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS, WALLS, AND CEILING NOT SMOOTH AND EASY TO CLEAN AT OUTSIDE CANOPY AREAS. OUTDOOR CANOPY AREAS ARE BEING USED FOR FOOD STORAGE.CURRENTLY FLOORS ARE ASPHALT, WALLS AND CEILING ARE TREATED EXPOSED WOOD. MUST REPAIR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND FOLLOWING COOKING/BAKING EQUIPMENT NOT UNDER HOOD: GAS PITA OVEN AT JUICE BAR, GAS STOVE AT BAKERY, ELECTRIC PROOFER BY BAKERY, 2 ELECTRIC OVENS BY BAKERY, AND 2 BREAD OVENS BY OFFICE. MUST PROVIDE HOODS FOR ALL OVENS.
24. Short Form ComplaintOct 18, 2018

    0 infractions

25. Short Form ComplaintJun 5, 2018

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED KNIFE STORED BETWEEN WALL AND ELECTRICAL PIPE ABOVE PREP RAW MEAT TABLE INSIDE THE COOLER PREP AREA. INSTRUCTED TO PROVIDE KNIVES RACK AT SAID AREA. EXCESS ICE BUILD-UP AND DRIPPING INSIDE THE DISPLAY MEAT COOLER(PRESENTLY MEAT COVER)INSTRUCTED TO REPAIR UNIT,ALSO REMOVE ALUMINUM FOIL USED FOR DISCHARGE HOSE INSIDE THE SAID UNIT,MUST PROVIDE A DRAIN HOSE AND REMOVE ALUMINUM FOIL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON METAL SHEETS ON CEILING ABOVE OVENS,REMOVE/REPAINT SAID CEILING
26. Complaint Re-InspectionMay 17, 2018

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON METAL SHEETS ON CEILING ABOVE OVENS,REMOVE/REPAINT SAID CEILING .
27. Complaint Re-InspectionMay 9, 2018

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND SINK AT BUTCHER'S AREA NOT MAINTAINED.NO HOT WATER PROVIDED AT SAID SINK.UNABLE TO WASH HANDS. TEMPORALLY INSTRUCTED TO USE EXPOSED HAND SINK AT FISH DEPARTMENT WHICH FISH AND BUTCHER'S AREA ARE SHARING SAME AREA AND AN EXTRA EXPOSED HAND SINK IS LOCATED AT FISH AREA. MUST REPAIR CAUSE AT EXPOSED HAND SINK AT BUTCHER'S AREA. CRITICAL VIOLATION:7-38-030
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 4-26-18,REPORT #2166759 #18-WE OBSERVED 6 MICE DROPPINGS UNDER SHELF AT REAR STORAGE BY THE PREP AREA,APPROX 25 OR MORE MICE DROPPINGS UNDER THE PREP TABLE OF MEAT/FISH DEPARTMENT,10-15 MICE DROPPINGS BEHIND THE ICE MACHINE AT FISH DEPARTMENT.INSTRUCTED TO REMOVE DROPPINGS,CLEAN ANS SANITIZE AREA. SERIOUS VIOLATION:7-38-020 WE OBSERVED TODAY MICE DROPPINGS AT SAME MENTIONED AREA,AT REAR STORAGE AREA BY THE RICE BAGS AND BOXES WITH FOOD:DRY BEANS. PRESENTLY EMPLOYEE AND MANGER ARE REMOVING DROPPINGS FROM ABOVE MENTIONED AREA.NO GNAWED FOOD. CRITICAL VIOLATION:7-42-090
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • READY TO EAT FOOD NOT PROTECTED DURING SERVING. A METAL SHELF WITH VARIOUS KIND OF BAKED PASTRIES STORED UNCOVERED IN SELLING AREA IN PUBLIC VIEW. OBSERVED CUSTOMERS PULLING OUT TRAYS AND CHOOSE PASTRY. NO TONGUES,NOT PAPER TISSUED PROVIDED AT SAID SHELF.UPON MY REQUEST FOOD WAS REMOVED FROM MENTIONED AREA. FOOD MUST BE PROTECTED AT ALL TIME FROM ANY POSSIBLE CONTAMINATION,MUST BE COVERED AND PROPER UTENSILS MUST BE PROVIDED. SERIOUS VIOLATION:7-38-005(A)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON METAL SHEETS ON CEILING ABOVE OVENS,REMOVE/REPAINT SAID CEILING .
28. ComplaintApr 26, 2018

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HAND SINK NOT MAINTAINED. NO SOAP AND PAPER TOWELS PROVIDED AT EXPOSED HAND SINK IN PRODUCE AREA,ALSO SAID SINK NOT MAINTAINED. PIPE NOT PROPERLY CONNECTED TO DISCARD PIPE UNDER EXPOSED SINK ,EXCESS WATER LEAKING WHEN SINK IS IN USE. NO SOAP PROVIDE AT EXPOSED HAND SINK AT FISH DEPARTMENT BY THE ICE MACHINE,ALSOSAID SINK NOT ACCESSIBLE A STRAINER AND OTHER ITEMS WAS INSIDE AND ROUND THE COMPARTMENT. UPON MY REQUEST SOAP,PAPER TOWEL PROVIDED AND ITEMS REMOVED FROM SINK. CRITICAL VIOLATION:7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED EXPOSED WASTE WATER PIPES ON CEILING ABOVE PREP TABLES AND SPICES STORED ON SHELVES OF THE FOOD PREPARATION ACROSS FROM OVENS OUTSIDE THE PREP AREA. FOOD PREPARATION WAS RELOCATED FROM INSIDE THE KITCHEN TO THE MENTIONED AREA. FOOD PREPARATION IN PROGRESS EMPLOYEE HANDLING READY TO EAT FOOD(SWEETS/DONUTS),ALSO MADE DOUGH WAS STORED ON TOP THE PREP TABLE.FOUND DOUGH ON TOP PREP TABLE IN THE KITCHEN COVERED WITH BLACK GARBAGE BAGS(SOME OF THEM WERE CUT AND REUSED FOR FOOD),MUST PROVIDE FOOD GRADE BAGS,FOOD CONTAINERS WITH LIDS OR CHEESE CLOTH TO COVER SAID FOOD. MUST ENCASE WASTE WATER PIPES ABOVE THE SAID AREA OR RELOCATE PREPARATION AREA INSIDE THE KITCHEN.ALSO OBSERVED A TRAY WITH DIFFERENT TYPES OF SAUCES IN UNCOVERED CONTAINERS WITH CHIPS IN FRONT OF PRODUCE CASE FOR CUSTOMERS TO SAMPLE SAUCES.FOOD MUST BE PROTECTED(EACH CONTAINER MUST BE COVERED)TO MINIMIZE SOURCE OF CROSS CONTAMINATION,MENTIONED FOOD WAS REMOVED AND DISCARDED BY THE MANAGER.BROKEN AND HALF REMOVED CEILING TILE WITH DUST ON REMAIN TILE(SOUTH-EAST AREA) ABOVE THE PREP TABLE AT PRODUCE AREA MUST BE REPLACED. SERIOUS VIOLATION:7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • WE OBSERVED 6 MICE DROPPINGS UNDER SHELF AT REAR STORAGE BY THE PREP AREA,APPROX 25 OR MORE MICE DROPPINGS UNDER THE PREP TABLE OF MEAT/FISH DEPARTMENT,10-15 MICE DROPPINGS BEHIND THE ICE MACHINE AT FISH DEPARTMENT. OBSERVED OPENED PESTICIDE(GREEN PALLETS WITH BROWN CRUMBS)STORED ON OPENED ON FOAM TRAYS IN KITCHEN UNDER THE PREP TABLE,UNDER MEAT/FISH COUNTER, UNDER PRODUCE SHELF,UNDER THE CHIPS SHELF IN SELLING AREA. MANAGERS AND EMPLOYEES DID NOT KNOW WHO STORED OPENED PESTICIDE TO MENTIONED AREAS. MANAGER ON SITE REMOVED SAID PESTICIDE.INSTRUCTED THAT PESTICIDE MUST BE STORED INSIDE BAIT BOX BY A CERTIFIED PEST. CONTROL TECHNICIAN.INSTRUCTED TO REMOVE DROPPINGS,CLEAN ANS SANITIZE AREA. SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE BROKEN PITCHER AT JUICE AREA.OBSERVED SATURATE WITH WATER CARDBOARDS STORED ON TOP SHELVES INSIDE THE COOLER OF PRODUCE DEPARTMENT, ALSO ON SHELVES AT STORAGE AREA.INSTRUCTED TO REMOVE. BROKEN WRAPS AND ICE BUILD-UP AROUND PIPES AND CONDENSER UNIT INSIDE THE WALK-IN FREEZER,INSTRUCTED TO REPAIR CAUSE,AND RE-WRAP SAID PIPES,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE LEAKING PIPE UNDER THE DISPLAY FISH COOLER,INSTRUCTED TO REPAIR(WATER ON FLOOR UNDER THE PIPES)RESEAL BROKEN SPLASH GUARDS AT EXPOSED HAND SINK IN FISH DEPARTMENT BY THE ICE MACHINE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN AND UNSEALED FLOOR TILES ON FLOOR BY THE MEAT/FISH DISPLAY COOLER. BROKEN CEMENT FLOOR WITH STANDING WATER IN FRONT OF ROLLED UP DOOR AT RE-PACK MEAT. BROKEN COVING BETWEEN FLOOR AND WALL AT MEAT DEPARTMENTAT AT END OF EAST MEAT COOLER.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.PLASTIC FLOOR TILES UNDER THE ICE MACHINE ARE UNSEALED AND BROKEN,INSTRUCTED TO REPLACE. DEBRIS AND FOOD ON FLOOR ALSO STOCK STORED ON FLOOR INSIDE THE WALK-IN FREEZER BY THE KITCHEN/BAKERY.MUST ELEVATE 6"OFF THE FLOOR STOCKS,CLEAN AND MAINTAIN SAID FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON METAL SHEETS ON CEILING ABOVE THE NEW PREP AREA BY THE OVENS,REMOVE/REPAINT SAID CEILING SMALL HOLES ON EAST WALL UNDER SHELVES IN KITCHEN,SEAL,AND PAINT SAID WALL
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD IS NEEDED AT LIGHT BULB IN PREP/KITCHEN AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL STOPPERS IS NEEDED AT THREE COMPARTMENT SINK IN THE KITCHEN/BAKERY
29. Complaint Re-InspectionFeb 13, 2018

    0 infractions

30. Complaint Re-InspectionFeb 11, 2018

    7 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • NOTED EVIDENCE OF MICE INFESTATION ON PREMISE. MICE DROPPINGS THROUGHOUT STORE INCLUDING AT THE FOLLOWING AREAS:- OVER 100 MICE DROPPINGS ON FLOOR, WALL BASES IN DRY STORAGE AREAS AND WALK-IN PRODUCE AND MEAT COOLERS, ON TOP OF FOOD CONTAINERS, ON SHELVES, ON LEDGING AT THE BAKERY AREA, NOTED OVER 10 ALONG WALL UNDERNEATH THE MEAT PREP COUNTER, NOTED OVER 10 INSIDE CABINET AT THE JUICE BAR, NOTED OVER 10 INSIDE MEAT PACKAGING MACHINE, NOTED OVER 25 ON SHELVING AT THE REAR DRY STORAGE WITH PACKAGES OF FLOUR PRODUCTS. INSTRUCTED TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES SERVICED. CRITICAL VIOLATION 7-38-020. NO CITATION ISSUED.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #2050807 DATED 5/22/2017 NOT CORRECTED:-#32) SPLASH GUARD(JUICE AREA) IS NEEDED BETWEEN THE EXPOSED HAND SINK AND ESPRESSO MACHINE,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. REMOVE ALL BROKEN, POROUS,DIRTY WOOD PANELS AND CUTTING BOARD WITH BLACK SURFACE AND DEEP CUTS ON TABLE FRAME INSIDE THE PREP/BAKERY AREA. MUST REPLACE WITH NON-POROUS,SMOOTH, CLEANABLE SURFACE, #34) MISSING COVING/BASEBOARD WALL IN DIFFERENT PREP AREA:BAKERY PREP,REAR SUSHI AREA BEHIND THE ICE MACHINE AND UNDER THE THREE COMPARTMENT SINK. REPLACE BROKEN COVING IN STAFF LOUNGE ROOM,DELI AREA BESIDE THE EXPOSED HAND SINK. #35) MISSING CEILING TILES ABOVE THE ICE MACHINE(DEBRIS ON TOP THE UNIT) AT DISH ROOM/SUSHI AREA.PEELING PAINT ON WALLS INSIDE THE WALK-IN COOLERS AT DISH ROOM/SUSHI AND PREP WALK-IN COOLER AT BUTCHER'S AREA. BROKEN WEST WALL UNDER THE EXPOSED HAND SINK IN DELI AREA.NEED TO REPAIR CAUSE OF ALL WALL MENTIONED,SURFACE,MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE, NOT CLEANABLE POROUS PLYWOOD INSIDE THE CABINET UNDER THE COUNTER IN JUICE AREA,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. SERIOUS VIOLATION #7-42-090 NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES INSIDE PRODUCE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE. STAINED AND PITTED CUTTING BOARDS IN ALL FOOD PREP AREAS. MUST REPLACE DAMAGED/STAINED CUTTING BOARDS. NO SPLASHGUARDS BETWEEN HAND SINKS AND 3 COMPARTMENT SINKS. MUST INSTALL WASHABLE SPLASHGUARDS BETWEEN ABUTTING SINKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN ALL EQUIPMENT ESPECIALLY AT THE MEAT COUNTER, MEAT SLICERS, MEAT PACKAGING MACHINE AND WHERE EVER NECESSARY....
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS: FLOORS THROUGH OUT THE REAR DRY STORAGE AREA, SEAFOOD PREP, MEAT PREP, PRODUCE WALK IN COOLER WITH STANDING WATER, BEHIND ICE MACHINE WITH DIRTY WATER AND DEAD ROACHES AND AREAS WHERE MICE DROPPINGS WERE FOUND. ALSO RUSTY METAL ON FLOOR AT THE MEAT COUNTER NEEDS TO BE REPLACED AND ALL FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. LITTER, FOOD DEBRIS AND SPILLAGE ON FLOORS UNDER SHELVING IN STORAGE AND DISPLAY AREAS. MUST UPGRADE HOUSE KEEPING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED FOOD STAINS AND STAINS ON CEILING AT THE REAR DELI PREP AREA DISPLAY AREA (OFFICE).INSTRUCTED TO CLEAN AND MAINTAIN....MUST SEAL ALL MULTIPLE HOLES AND OPENINGS ALONG PIPPING AND CEILING THROUGHOUT PREMISE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN VENTS ON ALL DISPLAY COOLERS WITH HEAVY DUST AND DIRT ACCUMULATION.MUST UPGRADE HOUSE KEEPING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER AND UNNECESSARY ITEMS IN STORAGE AREAS AND OUTSIDE OF PREMISES. MUST REMOVE ALL UNNECESSARY ITEMS AND KEEP AREAS ORGANIZED TO PREVENT PEST HARBORAGE.
31. ComplaintFeb 9, 2018

    12 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • NOTED FOOD NOT IN SOUND CONDITION. NOTED A BAG OF FLOOR AT THE BAKERY AREA GNAWED INTO.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 4 LBS OF PRODUCTS WORTH $16 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(B)
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NOTED NO HOT RUNNING WATER AT THE FOLLOWING SINKS:- HAND WASH SINK-62.6F, DUMP SINK 52.4F (JUICE BAR), HAND WASH SINK 43.5F, I COMPARTMENT SINK 43.9F (PRODUCE PREP AREA). INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASH SINKS. CRITICAL VIOLATION #7-38-030
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • NOTED EVIDENCE OF MICE INFESTATION ON PREMISE. MICE DROPPINGS THROUGHOUT STORE INCLUDING AT THE FOLLOWING AREAS:- OVER 300 MICE DROPPINGS ON FLOOR, WALL BASES IN DRY STORAGE AREAS AND WALK-IN PRODUCE AND MEAT COOLERS, ON TOP OF FOOD CONTAINERS, ON SHELVES, ON LEDGING AT THE BAKERY AREA, NOTED OVER 50 ALONG WALL UNDERNEATH THE MEAT PREP COUNTER, NOTED OVER 45 INSIDE CABINET AT THE JUICE BAR, NOTED OVER 10 INSIDE MEAT PACKAGING MACHINE, NOTED OVER 75 ON SHELVING AT THE REAR DRY STORAGE WITH PACKAGES OF FLOUR PRODUCTS, OVER 200 ON FLOORS AND UNDERNEATH SHELVING AT THE FOOD DISPLAY AREAS AND AT FRONT REGISTERS. OVER 100 DROPPINGS AT LOFT SUPPLY STORAGE AREA AND EXPOSED CEILING AREA. INSTRUCTED TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES SERVICED. CRITICAL VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION #7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #2050807 DATED 5/22/2017 NOT CORRECTED:-#32) SPLASH GUARD(JUICE AREA) IS NEEDED BETWEEN THE EXPOSED HAND SINK AND ESPRESSO MACHINE,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. REMOVE ALL BROKEN, POROUS,DIRTY WOOD PANELS AND CUTTING BOARD WITH BLACK SURFACE AND DEEP CUTS ON TABLE FRAME INSIDE THE PREP/BAKERY AREA. MUST REPLACE WITH NON-POROUS,SMOOTH, CLEANABLE SURFACE, #34) MISSING COVING/BASEBOARD WALL IN DIFFERENT PREP AREA:BAKERY PREP,REAR SUSHI AREA BEHIND THE ICE MACHINE AND UNDER THE THREE COMPARTMENT SINK. REPLACE BROKEN COVING IN STAFF LOUNGE ROOM,DELI AREA BESIDE THE EXPOSED HAND SINK. DEBRIS,GRIMES FOOD AND OTHER ITEMS UNDER THE COOLERS AT BUTCHER'S AREA,UNDER SHELVES IN SELLING AREA,JUICE AREA,AND BUTCHERS PREP AREA.NEED TO CLEAN AND MAINTAIN, #35) MISSING CEILING TILES ABOVE THE ICE MACHINE(DEBRIS ON TOP THE UNIT) AT DISH ROOM/SUSHI AREA.PEELING PAINT ON WALLS INSIDE THE WALK-IN COOLERS AT DISH ROOM/SUSHI AND PREP WALK-IN COOLER AT BUTCHER'S AREA. BROKEN WEST WALL UNDER THE EXPOSED HAND SINK IN DELI AREA.NEED TO REPAIR CAUSE OF ALL WALL MENTIONED,SURFACE,MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE, NOT CLEANABLE POROUS PLYWOOD INSIDE THE CABINET UNDER THE COUNTER IN JUICE AREA,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. SERIOUS VIOLATION #7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED MILK CRATES AND CONCRETE CINDER BLOCKS USED FOR ELEVATION THROUGHOUT. INSTRUCTED NOT TO USE MILK CRATES OR CINDER BLOCK. MUST PROVIDE APPROPRIATE SHELVING FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST....NOTED RUSTY SHELVES INSIDE PRODUCE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE. STAINED AND PITTED CUTTING BOARDS IN ALL FOOD PREP AREAS. MUST REPLACE DAMAGED/STAINED CUTTING BOARDS. NO SPLASHGUARDS BETWEEN HAND SINKS AND 3 COMPARTMENT SINKS. MUST INSTALL WASHABLE SPLASHGUARDS BETWEEN ABUTTING SINKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN ALL EQUIPMENT ESPECIALLY AT THE MEAT COUNTER (BLENDERS MEAT SLICERS, MEAT PACKAGING MACHINE, MEAT DISPLAY COOLER) AND WHERE EVER NECESSARY....NOTED HEAVY ICE BUILT UP INSIDE THE MEAT DISPLAY COUNTER. INSTRUCTED TO DEFROST AND CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS: FLOORS THROUGH OUT THE REAR DRY STORAGE AREA, SEAFOOD PREP, MEAT PREP, PRODUCE WALK IN COOLER WITH STANDING WATER, BEHIND ICE MACHINE WITH DIRTY WATER AND DEAD ROACHES AND AREAS WHERE MICE DROPPINGS WERE FOUND. ALSO RUSTY METAL ON FLOOR AT THE MEAT COUNTER NEEDS TO BE REPLACED AND ALL FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. LITTER, FOOD DEBRIS AND SPILLAGE ON FLOORS UNDER SHELVING IN STORAGE AND DISPLAY AREAS. MUST UPGRADE HOUSE KEEPING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HEAVY DIRT AND DUST ACCUMULATION ON CEILINGS, WALLS AND FANS THROUGHOUT ALL THE WALK IN COOLERS. INSIDE ALL THE INSTRUCTED DETAIL CLEAN AND MAINTAIN....NOTED FOOD STAINS AND STAINS ON CEILING AT THE REAR DELI PREP AREA DISPLAY AREA (OFFICE).INSTRUCTED TO CLEAN AND MAINTAIN....MUST SEAL ALL MULTIPLE HOLES AND OPENINGS ALONG PIPPING AND CEILING THROUGHOUT PREMISE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN VENTS ON ALL DISPLAY COOLERS WITH HEAVY DUST AND DIRT ACCUMULATION.MUST UPGRADE HOUSE KEEPING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED MISSING LIGHT BULB AT THE ROOM LEADING TO THE BATHROOMS AT THE REAR. INSTRUCTED TO PROVIDE PROPER LIGHTING OR REPLACE BULB.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FROM THE BOTTOM OF 3 COMPARTMENT SINK INSIDE REAR SEAFOOD PREP AREA WITH ICE MACHINE...NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK OF PRODUCE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. NO BACKFLOW PREVENTION DEVICES ON ANY HOSE BIBS THROUGHOUT. MUST INSTALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER AND UNNECESSARY ITEMS IN STORAGE AREAS AND OUTSIDE OF PREMISES. MUST REMOVE ALL UNNECESSARY ITEMS AND KEEP AREAS ORGANIZED TO PREVENT PEST HARBORAGE.
32. Canvass Re-InspectionMay 24, 2017

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARD(JUICE AREA) IS NEEDED BETWEEN THE EXPOSED HAND SINK AND ESPRESSO MACHINE,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. REMOVE ALL BROKEN, POROUS,DIRTY WOOD PANELS AND CUTTING BOARD WITH BLACK SURFACE AND DEEP CUTS ON TABLE FRAME INSIDE THE PREP/BAKERY AREA. MUST REPLACE WITH NON-POROUS,SMOOTH, CLEANABLE SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING COVING/BASEBOARD WALL IN DIFFERENT PREP AREA:BAKERY PREP,REAR SUSHI AREA BEHIND THE ICE MACHINE AND UNDER THE THREE COMPARTMENT SINK. REPLACE BROKEN COVING IN STAFF LOUNGE ROOM,DELI AREA BESIDE THE EXPOSED HAND SINK. DEBRIS,GRIMES FOOD AND OTHER ITEMS UNDER THE COOLERS AT BUTCHER'S AREA,UNDER SHELVES IN SELLING AREA,JUICE AREA,AND BUTCHERS PREP AREA.NEED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES ABOVE THE ICE MACHINE(DEBRIS ON TOP THE UNIT) AT DISH ROOM/SUSHI AREA.PEELING PAINT ON WALLS INSIDE THE WALK-IN COOLERS AT DISH ROOM/SUSHI AND PREP WALK-IN COOLER AT BUTCHER'S AREA. BROKEN WEST WALL UNDER THE EXPOSED HAND SINK IN DELI AREA.NEED TO REPAIR CAUSE OF ALL WALL MENTIONED,SURFACE,MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE, NOT CLEANABLE POROUS PLYWOOD INSIDE THE CABINET UNDER THE COUNTER IN JUICE AREA,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HAND SINK IN DELI AREA,SLOW DRAINING. LEAKING DRAIN PIPE UNDER THE EXPOSED HAND SINK IN REAR DISH ROOM/SUSHI AREA.INSTRUCTED TO REPAIR CAUSE. THREAD FAUCET AT THREE COMPARTMENT SINK AT PREP/BAKERY AREA,INSTRUCTED TO PROVIDE UN THREAD FAUCET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • A LOT OF COOLER UNITS NO THERMOMETERS PROVIDED,INSTRUCTED TO PROVIDE THEM IN ALL COOLERS.
33. CanvassMay 22, 2017

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED RICE PUDDING STORED INSIDE THE WALK-IN COOLER AT TEMP OF 45.8F TO 46.6F(pounds 16,value 16); SLICED AVOCADO AT TEMP OF 70.2F; WHITE RICE AT TEMP OF 70.2F TO 76F; RAW TUNA AT TEMP OF 47.5F; RAW SALMON AT TEM OF 47.7;ALL MADE SUSHI FROM MENTIONED INGREDIENT AT TEMP OF 47.9F TO 48F,WAS STORED INSIDE THE SELF SERVE COOLER AT FRONT OF STORE(pounds 7.5,value 106.35. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW CRITICAL VIOLATION:7-38-005(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK REMOVED FROM PRODUCE DEPARTMENT AND ONE PREP COMPARTMENT WITH ATTACHED DRAIN BOARD WAS INSTALLED.INSTRUCTED TO INSTALL AN EXPOSED HAND SINK.ARE IS USED TO CUT/PREP ALL MELONS AND OTHER FRUITS. RE-INSTALL EXPOSED HAD SINK UNDER CITY PLUMBING CODE AT SAID AREA. CRITICAL VIOLATION:7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD(ICE)NOT PROTECTED DURING STORAGE. OBSERVED EXCESS BLACK,BROWN AND WHITE SLIME SUBSTANCE FROM INTERIOR OF ICE SHUTTER OF TOP PART OF THE ICE MACHINE TO ICE BIN.ICE IS FOR HUMAN CONSUMPTION.ALSO FOOD ON FLOOR(BREAD,MEAT ETC) INSIDE THE WALK-IN FREEZER)UNCOVERED SHRIMP STORED INSIDE THE WALK-IN COOLER UNDER PEELING PAINT AND CONDENSER UNIT. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN UNIT MENTIONED.COVER FOOD WITH FOOD GRADE BAGS OR FOOD GRADE CONTANERS WITH LIDS. SERIOUS VIOLATION:7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • WE OBSERVED MICE DROPPINGS IN DIFFERENT LOCATION OF THE PREMISES: PREP/BAKERY AREA ,DROPPINGS ON TOP PREP TABLE BETWEEN THE FOOD,ON SHELVES BETWEEN STORED FOOD AND ALONG EAST-SOUTH BASE BOARD WALL AND CORNER. ON TOP THE BASE OF LARGE MIXER,AND ALSO AT SOUTH-WEST CORNER. DELI REAR AREA/SUSHI AT DISH ROOM ALONG BASEBOARD,STAFF LOUNGE ROOM:INSIDE THE CLOSET AND ALONG BASEBOARD WALL,AND JUICE AREA(INSIDE THE CABINETS).OVER 70 DROPPINGS THROUGHOUT. ALSO OBSERVED DIFFERENT KIND OF GLUE STRIP HANGING FROM CEILING IN DELI DEPARTMENT,MEAT AND BY THE JUICE AREA.NEED TO REMOVE.FOLLOW PEST CONTROL INFORMATION. NEED TO REMOVE ALL DROPPINGS,CLEAN AND SANITIZE ALL MENTIONED AREA. SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARD(JUICE AREA) IS NEEDED BETWEEN THE EXPOSED HAND SINK AND ESPRESSO MACHINE,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. REMOVE ALL BROKEN, POROUS,DIRTY WOOD PANELS AND CUTTING BOARD WITH BLACK SURFACE AND DEEP CUTS ON TABLE FRAME INSIDE THE PREP/BAKERY AREA. MUST REPLACE WITH NON-POROUS,SMOOTH, CLEANABLE SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING COVING/BASEBOARD WALL IN DIFFERENT PREP AREA:BAKERY PREP,REAR SUSHI AREA BEHIND THE ICE MACHINE AND UNDER THE THREE COMPARTMENT SINK. REPLACE BROKEN COVING IN STAFF LOUNGE ROOM,DELI AREA BESIDE THE EXPOSED HAND SINK. DEBRIS,GRIMES FOOD AND OTHER ITEMS UNDER THE COOLERS AT BUTCHER'S AREA,UNDER SHELVES IN SELLING AREA,JUICE AREA,AND BUTCHERS PREP AREA.NEED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES ABOVE THE ICE MACHINE(DEBRIS ON TOP THE UNIT) AT DISH ROOM/SUSHI AREA.PEELING PAINT ON WALLS INSIDE THE WALK-IN COOLERS AT DISH ROOM/SUSHI AND PREP WALK-IN COOLER AT BUTCHER'S AREA. BROKEN WEST WALL UNDER THE EXPOSED HAND SINK IN DELI AREA.NEED TO REPAIR CAUSE OF ALL WALL MENTIONED,SURFACE,MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE, NOT CLEANABLE POROUS PLYWOOD INSIDE THE CABINET UNDER THE COUNTER IN JUICE AREA,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HAND SINK IN DELI AREA,SLOW DRAINING. LEAKING DRAIN PIPE UNDER THE EXPOSED HAND SINK IN REAR DISH ROOM/SUSHI AREA.INSTRUCTED TO REPAIR CAUSE. THREAD FAUCET AT THREE COMPARTMENT SINK AT PREP/BAKERY AREA,INSTRUCTED TO PROVIDE UN THREAD FAUCET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • A LOT OF COOLER UNITS NO THERMOMETERS PROVIDED,INSTRUCTED TO PROVIDE THEM IN ALL COOLERS.
34. CanvassDec 1, 2016

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND SHELVING UNIT INSIDE MEAT PREPARATION ROOM IN POOR REPAIR. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE (SEAFOOD PREPARATION) AND ESPRESSO MACHINE (JUICE STATION) WATERLINES. MUST PROVIDE.
35. Canvass Re-InspectionMar 28, 2016

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND CEILING NOT FINISHED/PAINTED AT BAKERY. FOUND HOLES IN WALLS AT BAKERY. MUST SEAL CEILING AND REPAIR WALL AT BAKERY.
36. CanvassMar 4, 2016

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND SINK AT DELI AREAS CLOGGED/BACKED UP. CRITICAL VIOLATION. CITATION ISSUED. 7-38-030. EXPOSED HAND SINK UNCLOOGGED DURING INSPECTION.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND JUICE BAR WITH NO SNEEZE GUARDS SURROUNDING COUNTERS. SNEEZE GUARDS MUST BE INSTALLED TO PROTECT FOOD FROM CONTAMINATION DURING OPERATION. FOUND JUICE BAR WITH NO DOOR AT ENTRANCE. MUST INSTALL DOOR AT JUICE BAR ENTRANCE TO PREVENT NON-EMPLOYEE ENTRANCE. SERIOUS VIOLATION. CITATION ISSUED. 7-38-005A. APPROPRIATE SNEEZE GUARDS AND DOOR MUST BE INSTALLED FOR JUICE BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MEAT WALK IN COOLER. MUST CLEAN AND SANITIZE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND CEILING NOT FINISHED/PAINTED AT BAKERY. FOUND HOLES IN WALLS AT BAKERY. MUST SEAL CEILING AND REPAIR WALL AT BAKERY.
37. Complaint Re-InspectionApr 22, 2015

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OILY,GREASY DIRTY CARDBOARD BOARDS USED FOR SHELF LINERS IN THE KITCHEN,DELI,MEAT DEPARTMENT AND INSIDE THE WALK-IN COOLER BY THE PRESS CARDBOARD MACHINE,INSTRUCTED TO REMOVE CLEAN AND MAINTAIN,SURFACE MUST BE SMOOTH AND CLEANABLE.POROUS SURFACE ON SHELVES IN PRODUCE AND KITCHEN AREA,NEED TO REPLACE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.OBSERVED ALUMINUM FOIL WRAPPED AROUND PIPE ABOVE THE PREP TABLE IN MEAT PREP/SELLING AREA,NORTH WALL,INSTRUCTED TO REMOVE AND KEEP PIPES CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE DANGLING UNDER THE WOOD PREP TABLE IN THE KITCHEN.ICE MACHINE WITH SOME MINERAL BUILD-UP, THREE COMPARTMENT SINKS IN THE KITCHEN AND DELI WITH BLACK SUBSTANCE INSIDE THE COMPARTMENT SINK.INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD,AND OTHER DEBRIS UNDER SHELVES IN KITCHEN,MEAT, DELI DEPARTMENT SINK AND UNDER SHELVES IN SELLING AREA,INSTRUCTED TO CLEAN AND MAINTAIN AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOOD STAINS ON CEILING ABOVE PREP TABLES IN FISH DEPARTMENT,INSTRUCTED TO CLEAN AND REMOVE PEELING PAINT
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORAGE AREA AT STAFF DINING AREA NOT MAINTAINED ,MUST REMOVE ITEMS NOT NEEDED AND ELEVATE 6" OFF THE FLOOR WHAT IS NEEDED,KEEP FLOOR CLEAN
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • HAIR RESTRAINT MUST BE WARNED IN ALL PREP AREAS:KITCHEN,DELI,MEAT/FISH AND PRODUCE PREP AREA
38. Complaint Re-InspectionApr 20, 2015

    11 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINK NOT MAINTAINED AT BAKERY AREA AND DELI DEPARTMENT SINK,BOTH SINKS WATER BACKS-UP INTO COMPARTMENT SINKS.FAUCET AT BOTH THREE COMPARTMENT SINK IS LEAKING INSTRUCTED TO REPAIR.INSTRUCTED TO USE OTHER THREE COMPARTMENT SINK,AT PREP AREA. SERIOUS VIOLATION:7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO STOPPERS AT MEAT AND SEAFOOD PREP AREAS 3-COMPARTMENT SINKS. INSTRUCTED MANAGER TO PROVIDE STOPPERS (X6) FOR 3-COMPARTMENT SINKS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OILY,GREASY DIRTY CARDBOARD BOARDS USED FOR SHELF LINERS IN THE KITCHEN,DELI,MEAT DEPARTMENT AND INSIDE THE WALK-IN COOLER BY THE PRESS CARDBOARD MACHINE,INSTRUCTED TO REMOVE CLEAN AND MAINTAIN,SURFACE MUST BE SMOOTH AND CLEANABLE.POROUS SURFACE ON SHELVES IN PRODUCE AND KITCHEN AREA,NEED TO REPLACE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.OBSERVED ALUMINUM FOIL WRAPPED AROUND PIPE ABOVE THE PREP TABLE IN MEAT PREP/SELLING AREA,NORTH WALL,INSTRUCTED TO REMOVE AND KEEP PIPES CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED DUST BUILD UP ON CONDENSER FAN COVERS INSIDE MEAT COOLER AND ON REAR OF CONDENSER AT PRODUCE/FRUIT WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FAN COVERS/CONDENSERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE DANGLING UNDER THE WOOD PREP TABLE IN THE KITCHEN.ICE MACHINE WITH SOME MINERAL BUILD-UP, THREE COMPARTMENT SINKS IN THE KITCHEN AND DELI WITH BLACK SUBSTANCE INSIDE THE COMPARTMENT SINK.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD,AND OTHER DEBRIS UNDER SHELVES IN KITCHEN,MEAT, DELI DEPARTMENT SINK AND UNDER SHELVES IN SELLING AREA,INSTRUCTED TO CLEAN AND MAINTAIN AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT AND FOOD STAINS ON CEILING ABOVE PREP TABLES IN FISH DEPARTMENT,INSTRUCTED TO CLEAN AND REMOVE PEELING PAINT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED LARGE HOLE IN CEILING ABOVE REAR PREP AREA ADJACENT TO WALK IN FREEZER. INSTRUCTED MANAGER TO REPAIR CEILING
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ONE STOPPER PROVIDED AT THREE COMPARTMENT SINK IN THE KITCHEN INSTRUCTED TO PROVIDE ADDITIONAL STOPPERS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORAGE AREA AT STAFF DINING AREA NOT MAINTAINED ,MUST REMOVE ITEMS NOT NEEDED AND ELEVATE 6" OFF THE FLOOR WHAT IS NEEDED,KEEP FLOOR CLEAN
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • HAIR RESTRAINT MUST BE WARNED IN ALL PREP AREAS:KITCHEN,DELI,MEAT/FISH AND PRODUCE PREP AREA
39. ComplaintApr 15, 2015

    14 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DISPLAY MEAT COOLER NOT MAINTAINING ADEQUATE AIR TEMPERATURE.PRESENT TEMPERATURE 62.6F.COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW.TECHNICIAN(DANA HEATING,COOLING &SUPPLY,INVOICE#2358) WAS CALLED AND REPORTED ON PREMISES ON 9:50am. FREON WAS PUT IN AT UNIT.UNIT WAS REPAIRED BY 11:30am - 11:45am, UNIT MAINTAIN AIR TEMP OF 39.7F. CRITICAL VIOLATION: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND RAW MEAT STORED INSIDE THE DISPLAY COOLER IN THE MEAT DEPARTMENT AT IMPROPER TEMPERATURE:SLICE OF LIVER AT TEMP OF 47.9F; BEEF SHANK AT TEMP OF 49.9F TO 53.9F; SKIRT STEAKS AT TEMP OF 49.1F; BEEF CHUCK AT TEMP OF 49.7F; BEEF SHORT RIBS AT TEMP OF 50.4F; GROUND BEEF AT TEMP 48.1 TO 49.8F.POUNDS 40,VALUE 250.FOUND 5 DOZEN OF EGGS,4DOZEN OF VEGETARIAN EGGS AT TEMP OF 62F TO 64.9; ONE DOZEN OF REGULAR EGGS AT TEMP OF 54.7F.FOUND 18 EACH COOKED PASTRIES FILLED WITH MEAT,SPINACH WITH CHEESE AND POTATOES AT TEMP OF 74.5F TO 82.7F,STORED INSIDE FRONT NON-REFRIGERATOR DISPLAY CASE.FOUND 15 PASTRIES ROLLED AROUND HOT DOG AT TEMP OF 89F TO 110F.HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE,COLD FOOD 40F AND BELOW.ALL FOOD DISCARDED AND DENATURED.POUNDS 25 VALUE 65. CRITICAL VIOLATION:7-38-005(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK AT DELI DEPARTMENT NOT ABLE TO DRAIN,UNABLE TO WASH HANDS.INSTRUCTED TO REPAIR AND TEMPORARILY USE EXPOSED SINK AT FISH DEPARTMENT. CRITICAL VIOLATION:7-38-030
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINK NOT MAINTAINED AT BAKERY AREA AND DELI DEPARTMENT SINK,BOTH SINKS WATER BACKS-UP INTO COMPARTMENT SINKS.FAUCET AT BOTH THREE COMPARTMENT SINK IS LEAKING INSTRUCTED TO REPAIR.INSTRUCTED TO USE OTHER THREE COMPARTMENT SINK,AT PREP AREA. SERIOUS VIOLATION:7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO STOPPERS AT MEAT AND SEAFOOD PREP AREAS 3-COMPARTMENT SINKS. INSTRUCTED MANAGER TO PROVIDE STOPPERS (X6) FOR 3-COMPARTMENT SINKS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OILY,GREASY DIRTY CARDBOARD BOARDS USED FOR SHELF LINERS IN THE KITCHEN,DELI,MEAT DEPARTMENT AND INSIDE THE WALK-IN COOLER BY THE PRESS CARDBOARD MACHINE,INSTRUCTED TO REMOVE CLEAN AND MAINTAIN,SURFACE MUST BE SMOOTH AND CLEANABLE.POROUS SURFACE ON SHELVES IN PRODUCE AND KITCHEN AREA,NEED TO REPLACE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.OBSERVED ALUMINUM FOIL WRAPPED AROUND PIPE ABOVE THE PREP TABLE IN MEAT PREP/SELLING AREA,NORTH WALL,INSTRUCTED TO REMOVE AND KEEP PIPES CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE DANGLING UNDER THE WOOD PREP TABLE IN THE KITCHEN.ICE MACHINE WITH SOME MINERAL BUILD-UP, THREE COMPARTMENT SINKS IN THE KITCHEN AND DELI WITH BLACK SUBSTANCE INSIDE THE COMPARTMENT SINK.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED DUST BUILD UP ON CONDENSER FAN COVERS INSIDE MEAT COOLER AND ON REAR OF CONDENSER AT PRODUCE/FRUIT WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FAN COVERS/CONDENSERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD,AND OTHER DEBRIS UNDER SHELVES IN KITCHEN,MEAT, DELI DEPARTMENT SINK AND UNDER SHELVES IN SELLING AREA,INSTRUCTED TO CLEAN AND MAINTAIN AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED LARGE HOLE IN CEILING ABOVE REAR PREP AREA ADJACENT TO WALK IN FREEZER. INSTRUCTED MANAGER TO REPAIR CEILING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT AND FOOD STAINS ON CEILING ABOVE PREP TABLES IN FISH DEPARTMENT,INSTRUCTED TO CLEAN AND REMOVE PEELING PAINT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ONE STOPPER PROVIDED AT THREE COMPARTMENT SINK IN THE KITCHEN INSTRUCTED TO PROVIDE ADDITIONAL STOPPERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORAGE AREA AT STAFF DINING AREA NOT MAINTAINED ,MUST REMOVE ITEMS NOT NEEDED AND ELEVATE 6" OFF THE FLOOR WHAT IS NEEDED,KEEP FLOOR CLEAN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • HAIR RESTRAINT MUST BE WARNED IN ALL PREP AREAS:KITCHEN,DELI,MEAT/FISH AND PRODUCE PREP AREA
40. Complaint Re-InspectionJan 27, 2015

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO STOPPERS AT MEAT AND SEAFOOD PREP AREAS 3-COMPARTMENT SINKS. INSTRUCTED MANAGER TO PROVIDE STOPPERS (X6) FOR 3-COMPARTMENT SINKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED DUST BUILD UP ON CONDENSER FAN COVERS INSIDE MEAT COOLER AND ON REAR OF CONDENSER AT PRODUCE/FRUIT WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FAN COVERS/CONDENSERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED LARGE HOLE IN CEILING ABOVE REAR PREP AREA ADJACENT TO WALK IN FREEZER. INSTRUCTED MANAGER TO REPAIR CEILING.
41. ComplaintJan 23, 2015

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND DELI CHEESE REACH IN DISPLAY COOLER NOT MAINTAINED, AMBIENT AIR TEMPRATURE AT 51.2 F. INSTRUCTED MANAGER TO REPAIR COOLER, AMIBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW, FOUND MOZZERELLA CHEESE, FETA CHEESE INSIDE SAID COOLER. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.1 F AND 51.2 F- MOZZARELLA CHEESE, FETA CHEESE. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO STOPPERS AT MEAT AND SEAFOOD PREP AREAS 3-COMPARTMENT SINKS. INSTRUCTED MANAGER TO PROVIDE STOPPERS (X6) FOR 3-COMPARTMENT SINKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED DUST BUILD UP ON CONDENSER FAN COVERS INSIDE MEAT COOLER AND ON REAR OF CONDENSER AT PRODUCE/FRUIT WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FAN COVERS/CONDENSERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED LARGE HOLE IN CEILING ABOVE REAR PREP AREA ADJACENT TO WALK IN FREEZER. INSTRUCTED MANAGER TO REPAIR CEILING.
42. Short Form ComplaintOct 1, 2014

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND INADEQUATE FOOD PROTECTION. FOUND EXPIRED FOOD ON SHELVES. FOUND 10 X 12 OZ CARTONS OF TOFU WITH SELL BY DATE 5-30-14. MANAGEMENT REMOVED PRODUCT FROM SALE. SERIOUS VIOLATION. CITATION ISSUED. APPROXIMATELY 8 POUNDS FOOD DISPOSED. VALUE AT 12.OO DOLLARS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORING NEXT TO MEAT DISPLAY COOLER IN POOR REPAIR. (BROKEN TILES)
43. Short Form ComplaintJul 8, 2014

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD.(HANDLES DELI MEAT, EGGS, MILK, ETC.) SERIOUS VIOLATION. CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: FOUND BOTTOM OF REACH IN COOLERS NOT CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHT SHIELDING NOT CLEAN INSIDE MEAT WALK IN COOLER.
44. ComplaintJun 19, 2014

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND EXPOSED HAND SINK AT DELI PREPARATION AREAS NOT ACCESSIBLE FOR HANDWASHING. EXPOSED HAND SINK BLOCKED BY LARGE GARBAGE CAN, BROOM, AND DUST PAN. INSTRUCTED MANAGER TO REMOVE ABOVE MENTIONED ITEMS TO MAKE HAND SINK ACCESIBLE FOR HANDWASHING. CRITICAL VIOLATION. CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND BOTTOM OF REACH IN COOLERS NOT CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHT SHIELDING NOT CLEAN INSIDE MEAT WALK IN COOLER.
45. Short Form ComplaintMar 7, 2014

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LEAKY PTRAP AT EXPOSED HAND SINK BAKERY PREPARATION.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO THERMOMETR INSIDE REACH IN COOLER FOR BAKED GOODS.
46. Short Form ComplaintFeb 21, 2014

    0 infractions

47. CanvassJan 23, 2014

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND FOLLOWING NOT CLEAN: INTERIOR OF SUSHI COOLERS, MEAT COOLERS, AND SEAFOOD COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND CUTTING BOARDS IN PRODUCE PREPARATION AREAS WITH DEEP GROOVES.(MUST REPAIR OR REPLACE)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND BROKEN FLOOR TILES IN SEAFOOD PREPARATION AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND CEILING NOT SMOOTH AND EASY TO CLEAN INSIDE WALK IN COOLER.(RUSTY SPOTS)
48. ComplaintMay 30, 2013

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED LITTER/DIRT BUILD UP ON FLOOR UNDER MEAT PREP DISPLAY COOLERS. MUST CLEAN FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK AT REAR MEAT PACKING ROOM. MUST CLEAN WALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • WALL LIGHTS WITH NO COVER/LIGHTS BULBS NOT SHIELDED ABOVE PRODUCE PREP TABLE. INSTRUCTED MANAGER TO PROVIDE LIGHT COVER/SHIELD ALL LIGHT BULBS ABOVE PRODUCE PREP TABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK FAUCET AND COLD WATER HANDLE LEAKING AT REAR MEAT PACKING ROOM. MUST REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • DELI DISPLAY COOLER THERMOMETER BROKEN. MUST REPLACE WITH WORKING THERMOMETER.
49. ComplaintDec 24, 2012

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND EGG REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 57 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. FOUND DOZENS OF EGGS HELD INSIDE SAID COOLER AT THIS TIME.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS (EGGS) HELD AT IMPROPER TEMPERATURE BETWEEN 55.1 F AND 58.0 F INSIDE REACH IN COOLER. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW AT ALL TIME. ALL OUT OF TEMPERATURE FOODS REMOVED AND VOLUNTARILY DISCARDED AT THIS TIME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PREMISES USING PLASTIC CRATES TO ELEVATE ITEMS OFF FLOOR AT BAKERY. INSTRUCTED MANAGER TO REMOVE CRATES AND PROVIDE ADDITIONAL SHLEVES, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP ON SHELVES AT BAKERY PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED HOLES IN FLOOR BEHIND BALER AND MISSING/DAMAGED FLOOR TILES AT MEAT PREP. MUST SEAL HOLES IN FLOOR AND REPAIR ALL DAMAGED FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS ON WALL AT MEAT PREP AREA. MUST CLEAN AND MAINTAIN.
50. Short Form ComplaintMay 23, 2012

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE FOOD GRADE QUALITY LINER FOR DOUGH STORAGE., DO NOT USE PAPER BAGS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO DETAIL CLEAN INTERIOR OF ICE MACHINE IN FISH DEPARTMENT, MINERAL BUILD UP. ALSO NEED TO CLEAN AND SANITIZE NOZZLES AND PIPES OF PRODUCE MISTER SYSTEM (SLIMEY SUBSTANCE BUILD-UP). MUST CLEAN AND ORGANIZE ALL CASHIER STANDS, REMOVE LITTER AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT THE PREMISES(STORAGE AREA,UNDER THE SHELVES IN SELLING AREA, AND FISH DEPARTMENT, MEAT DEPARTMENT ETC). REMOVE ALL FOOD SPILLAGE, LITTER, DEBRIS ETC. RESEAL BASEBOARD SIDE OF ICE MACHINE AND UNDER THE 3 COMPARTMENT SINK IN FISH DEPARTMENT. KEEP FLOOR DRY AT SAME AREA MENTIONED. STANDING WATER AROUND WATER HEATER MUST BE REMOVED, KEEP AREA DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT ON WALL BYB THE 4 BURNER STOVE(NORTH SIDE).CLEAN WALL INSIDE THE FISH WALK-IN COOLER(FOOD STAINES). ACCUMULATED DUST ON EXHAUST FAN COVERS IN BAKERY PREP, WASHROOMS AND ON VENT COVERS ABOVE MEAT DEPT. MUST CLEAN AND MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE WORKING STOPPERS FOR THE 3 COMPARTMENT SINKS IN ALL AREAS. NEED TO PROVIDE A AIR GAP FLOOR DRAIN FOR DISCHARGE DRAIN WATER PIPE ATTACHED AT ICE MACHINE. ALSO PROVIDE A BACK FLOW PREVENTER AT SAME UNIT. REPAIR LEAKING WATER PIPE UNDER THE EXPOSED HAND SINK IN DELI DEPARTMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE A STEM THERMOMETER FOR THE KITCHEN TO BE ABLE TO CHECK FOOD TEMPERATURE. INSTALL THERMOMETER NEAR DOOR OF DAIRY WALK-IN COOLER AND RED SALSA/SALAD DISPLAY COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • TONGS FOR CUSTOMER SELF-SERVICE OF BREADS AND BULK PICKLES IMPROPERLY STORED. TONGS MUST BE ATTACHED TO A LENGTH OF WASHABLE CORD TO PREVENT TONGS FALLING TO FLOOR.
51. Short Form ComplaintApr 3, 2012

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE FOOD GRADE QUALITY LINER FOR DOUGH STORAGE., DO NOT USE PAPER BAGS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO DETAIL CLEAN INTERIOR OF ICE MACHINE IN FISH DEPARTMENT, MINERAL BUILD UP. ALSO NEED TO CLEAN AND SANITIZE NOZZLES AND PIPES OF PRODUCE MISTER SYSTEM (SLIMEY SUBSTANCE BUILD-UP). MUST CLEAN AND ORGANIZE ALL CASHIER STANDS, REMOVE LITTER AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT THE PREMISES(STORAGE AREA,UNDER THE SHELVES IN SELLING AREA, AND FISH DEPARTMENT, MEAT DEPARTMENT ETC). REMOVE ALL FOOD SPILLAGE, LITTER, DEBRIS ETC. RESEAL BASEBOARD SIDE OF ICE MACHINE AND UNDER THE 3 COMPARTMENT SINK IN FISH DEPARTMENT. KEEP FLOOR DRY AT SAME AREA MENTIONED. STANDING WATER AROUND WATER HEATER MUST BE REMOVED, KEEP AREA DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT ON WALL BYB THE 4 BURNER STOVE(NORTH SIDE).CLEAN WALL INSIDE THE FISH WALK-IN COOLER(FOOD STAINES). ACCUMULATED DUST ON EXHAUST FAN COVERS IN BAKERY PREP, WASHROOMS AND ON VENT COVERS ABOVE MEAT DEPT. MUST CLEAN AND MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE WORKING STOPPERS FOR THE 3 COMPARTMENT SINKS IN ALL AREAS. NEED TO PROVIDE A AIR GAP FLOOR DRAIN FOR DISCHARGE DRAIN WATER PIPE ATTACHED AT ICE MACHINE. ALSO PROVIDE A BACK FLOW PREVENTER AT SAME UNIT. REPAIR LEAKING WATER PIPE UNDER THE EXPOSED HAND SINK IN DELI DEPARTMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE A STEM THERMOMETER FOR THE KITCHEN TO BE ABLE TO CHECK FOOD TEMPERATURE. INSTALL THERMOMETER NEAR DOOR OF DAIRY WALK-IN COOLER AND RED SALSA/SALAD DISPLAY COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • TONGS FOR CUSTOMER SELF-SERVICE OF BREADS AND BULK PICKLES IMPROPERLY STORED. TONGS MUST BE ATTACHED TO A LENGTH OF WASHABLE CORD TO PREVENT TONGS FALLING TO FLOOR.
52. ComplaintMar 1, 2012

    10 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • OBSERVED LIVE OYSTERS DISPLAYED DIRECTLY ON TOP OF RAW FISH(FILLET FISH),INSIDE THE DISPLAY COOLER. ALSO NO SHELL FISH TAG PROVIDED ON PREMISES. FOOD DISCARDED AND DENATURED. SHELL STOCK AND SHUCKED SHELLFISH SHALL BE KEPT IN THE CONTAINERS IN WHICH THEY WERE ORIGINALLY PACKED, UNTIL SOLD. KEEP TAGS ON FILE FOR 90 DAYS AFTER CONTAINER IS EMPTY. ALSO DO NOT COMMINGLE PRODUCTS. POUNDS 7, VALUE 26.CRITICAL VIOLATION:7-38-005(B2) HOOOO77600
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED SPINACH AND CHEESE FILLED PASTRIES WRAPPED READY TO SERVE AT TEMP OF 112.3F-113.8F-118F AND 126.3F.FOOD DISCARDED AND DENATURED.NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED,ALSO NO TIME AND TEMPERATURE LOGS PROVIDED AT THIS TIME.POUNDS 3,VALUE 18.CRITICAL VIOLATION: 7-38-005(A) HOOOO77600-13
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING READY TO EAT PRODUCTS IN DELI DEPARTMENT, PUTTING FOOD GLOVES ON AND SERVING CUSTOMERS WITHOUT WASHING HANDS. ALSO OBSERVED EMPLOYEE IN THE KITCHEN REMOVING FOOD GLOVES, THROW OUT GARBAGE IN THE GARBAGE CAN BY PRESSING DOWN TO GARBAGE, THAN SHE PUT ON THE SAME GLOVES AND CONTINUED TO HANDLE FOOD(DOUGH). OBSERVED MEAT DEPARTMENT FOOD HANDLER WASH HANDS IN 3 COMPARTMENT SINK. INSTRUCTED TO USE EXPOSED HAND SINKS FOR HAND WASHING AND 3 COMPARTMENT SINK ONLY FOR UTENSILS. EXPLAINED THE PROPER HAND WASHING PROCEDURES. MUST WASH HANDS PRIOR TO PUTTING ON FOOD GLOVES AND AFTER ANY POSSIBLE CONTAMINATION. CRITICAL VIOLATION: 7-38-010(A) HOOOO6455-11
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE FOOD GRADE QUALITY LINER FOR DOUGH STORAGE., DO NOT USE PAPER BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO DETAIL CLEAN INTERIOR OF ICE MACHINE IN FISH DEPARTMENT, MINERAL BUILD UP. ALSO NEED TO CLEAN AND SANITIZE NOZZLES AND PIPES OF PRODUCE MISTER SYSTEM (SLIMEY SUBSTANCE BUILD-UP). MUST CLEAN AND ORGANIZE ALL CASHIER STANDS, REMOVE LITTER AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT THE PREMISES(STORAGE AREA,UNDER THE SHELVES IN SELLING AREA, AND FISH DEPARTMENT, MEAT DEPARTMENT ETC). REMOVE ALL FOOD SPILLAGE, LITTER, DEBRIS ETC. RESEAL BASEBOARD SIDE OF ICE MACHINE AND UNDER THE 3 COMPARTMENT SINK IN FISH DEPARTMENT. KEEP FLOOR DRY AT SAME AREA MENTIONED. STANDING WATER AROUND WATER HEATER MUST BE REMOVED, KEEP AREA DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT ON WALL BYB THE 4 BURNER STOVE(NORTH SIDE).CLEAN WALL INSIDE THE FISH WALK-IN COOLER(FOOD STAINES). ACCUMULATED DUST ON EXHAUST FAN COVERS IN BAKERY PREP, WASHROOMS AND ON VENT COVERS ABOVE MEAT DEPT. MUST CLEAN AND MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE WORKING STOPPERS FOR THE 3 COMPARTMENT SINKS IN ALL AREAS. NEED TO PROVIDE A AIR GAP FLOOR DRAIN FOR DISCHARGE DRAIN WATER PIPE ATTACHED AT ICE MACHINE. ALSO PROVIDE A BACK FLOW PREVENTER AT SAME UNIT. REPAIR LEAKING WATER PIPE UNDER THE EXPOSED HAND SINK IN DELI DEPARTMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE A STEM THERMOMETER FOR THE KITCHEN TO BE ABLE TO CHECK FOOD TEMPERATURE. INSTALL THERMOMETER NEAR DOOR OF DAIRY WALK-IN COOLER AND RED SALSA/SALAD DISPLAY COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • TONGS FOR CUSTOMER SELF-SERVICE OF BREADS AND BULK PICKLES IMPROPERLY STORED. TONGS MUST BE ATTACHED TO A LENGTH OF WASHABLE CORD TO PREVENT TONGS FALLING TO FLOOR.
53. Complaint Re-InspectionMay 9, 2011

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED FOOD(BREAD FILLED WITH VARIOUS KIND OF FILLING:SPINACH, GROUND BEEF, CHEESES ETC) MUST HAVE A LABELS WITH FOOD INGREDIENTS DATE ETC.FOR CUSTOMERS.
    • 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.DETAIL CLEAN LIGHT SHIELD AND FRAME, DUST BUILD-UP
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEES PERSONAL ITEMS MUST BE REMOVED FROM PREP ARES,PROVIDE A SEPARATE AREA.
54. ComplaintApr 25, 2011

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:VARIOUS KIND OF BREAD FILLED WITH COOKED SPINACH, CHEESE, GROUND BEEF ETC., AT TEMP OF 100.4F; 98.7F; 125F; 102.3F; 106F; 112.7F; 99.8F;STORED INSIDE THE FRONT BREAD DISPLAY CASE. ALSO FOUND COOKED GROUND BEEF STORED INSIDE COOLER IN PREP AREA AT TEMP OF 49.7F TO 48.9F.(COOLER MAINTAINS TEMP OF 41.4F).FOOD DISCARDED AND DENATURED.POUND 18, VALUE $97.86.INSTRUCTED TO PROVIDE A HOT HOLDING UNIT TO STORE HOT FOOD WHICH MUST MAINTAIN TEMPERATURE OF 140F AND ABOVE. CRITICAL VIOLATION:7-38-005(A) H000071698-15
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZING SOLUTION USED AT 3 COMPARTMENT SINK IN MEAT DEPARTMENT.WE(MANAGER AND I) OBSERVED DIRTY KNIFES ENCRUSTED WITH BLOOD AND MEAT STORED IN A TRAY ON TOP THE PREP TABLE NEXT TO 3 COMPARTMENT SINK,EMPLOYEE WASHED AND RINSED THE KNIFE,NO SANITIZING SOLUTION USED,WITH THE SAME KNIFE START TO SLICE MEAT.THREE COMPARTMENT SINK NOT SET UP.MUST SET UP SINK: WASH, RINSE AND SANITIZE(100 PPM OR 200 PPM).INFORMATION GIVEN HOW TO SET UP SINK.CRITICAL VIOLATION:7-38-030 H000071698-15
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees.NO SOAP PROVIDE AT EXPOSED HAND SINK IN MEAT DEPARTMENT AND KITCHEN.SOAP WAS PROVIDED IN BOTH EXPOSED HAND SINK UPON MY REQUEST.CRITICAL VIOLATION:H000071699-16
    • 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. OBSERVED MICE DROOPING IN REAR AREA:ON TOP THE WALK-IN COOLER.BETWEEN THE COOLER AND HOT UNIT IN REAR STORAGE AREA.INSTRUCTED TO REMOVE DROPPINGS AND SANITIZE AREA.ALSO CONTACT PEST CONTROL.(APPOX.40 OR MORE DROPPINGS).NEED TO REMOVE ORANGE GLUE BOARD HANGING FROM CEILING IN SELLING AREA AND FISH DEPARTMENT .REMOVE GLUE STICKS.OUTER OPENING NOT PROTECTED,OBSERVED REAR EXIT DOOR IN PRODUCE DEPARTMENT WITH OPENING 1/2" TO 1 " GAP INSTRUCTED TO RODENT PROOF DOOR.SERIOUS VIOLATION:H000071699-16
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. ALL COOKED FOOD(BREAD FILLED WITH VARIOUS KIND OF FILLING:SPINACH, GROUND BEEF, CHEESES ETC) MUST HAVE A LABELS WITH FOOD INGREDIENTS DATE ETC.FOR CUSTOMERS.
    • 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. KEEP FLOOR DRY IN REAR STORAGE IN MEAT DEPARTMENT,ALSO CLEAN FLOOR UNDER THE DISPLAY UNIT AT SAME AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE UNTHREAD FAUCET FOR THE EXPOSED HAND SINK:MEAT DEPARTMENT AND KITCHEN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees must wear garments that are clean and of washable character and nature. EMPLOYEES PERSONAL ITEMS MUST BE REMOVED FROM PREP ARES,PROVIDE A SEPARATE AREA.
55. Short Form ComplaintNov 22, 2010

    5 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST COMPLY WITH ALL VIOLATIONS NOTED ON INSPECTION #458086 DATED 11.12.10.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST COMPLY WITH ALL VIOLATIONS NOTED ON INSPECTION #458086 DATED 11.12.10.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST COMPLY WITH ALL VIOLATIONS NOTED ON INSPECTION #458086 DATED 11.12.10.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST COMPLY WITH ALL VIOLATIONS NOTED ON INSPECTION #458086 DATED 11.12.10.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST COMPLY WITH ALL VIOLATIONS NOTED ON INSPECTION #458086 DATED 11.12.10.
56. ComplaintNov 12, 2010

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND ABOUT 25 COOKED CHICKENS AND 16 BAGS OF STORE MADE PORK TAMALES AT TEMPERATURES RANGING FROM 120.4 - 123.6 DEGREES F IN WARMER IN REAR OF PREMISES. INSTRUCTED MANAGER TO DISPOSE AND DENATURE. MANAGER COMPLIED. TOTAL WEIGHT 25 LBS, VALUE $150. ALL WEIGHTS AND VALUES ARE APPROXIMATIONS. WARMING UNIT WAS TURNED UP AND CAN MAINTAIN PROPER HOLDING TEMPERATURE OF 140 DEGREES F OR BELOW. CITATION #63790-18 COURT DATE 12.23.10, 400 W SUPERIOR, ROOM 112, 10 AM.
    • 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. REPAIR GAP IN WALLS BEHIND PREP TABLES IN REFRIGERATED MEAT PREP AREA AND DAMAGE TO WALL NEAR PREP TABLE LEVEL. PROVIDE SHELVING FOR BOXES STORED ABOVE THE FISH PREP AREA TO STORE BOXES AT LEAST 6" OFF FLOOR.
    • 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. REPAIR/REPLACE MISSING OR DAMAGED LIGHT SHIELDS IN PRODUCE AREA, DAIRY DISPAY COOLERS AND THROUGHOUT PREMISES AS NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE A 2" AIR GAP BETWEEN PIPES AND FLOOR DRAIN FOR 3 COMPARTMENT SINK IN DELI AREA. REPAIR LEAKS FROM FAUCETS IN REAR FISH AND BEEF DEPARTMENT SINKS. REPAIR BROKEN HANDSINK IN MEAT SECTION. USABLE SINK PROPER DISTANCE FROM BROKEN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE METAL STEM THERMOMETERS FOR DELI AREA AND THROUGHOUT PREMISES AS NEEDED.
    • 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 CEMENT POST NEXT TO DUMPSTER AND CLUTTER FROM CORNER IN EMPLOYEE BREAK ROOM.
57. CanvassJun 9, 2010

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. foun food items in deli cooler not properly labeled, dated, must date , and label all food in coolers.
    • 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. non food contact surfaces of cooler shelving in dairy dept. that had rust, peeling paint, shall be repair/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving in produce coolers, dairy coolers not clean need detailed cleaning(crevices). non food contact surfaces of walk in cooler racks, storage shelving not clean need detailed cleaning.
    • 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. floors under heavy equipment, storage shelving, walk in cooler in dairy dept. not clean need detailed cleaning(corners). walk in freezer floor need detailed cleaning. floors behind baler needs cleaning.
    • 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. Use dustless cleaning methods. damaged,stained ceiling tiles, shall be replaced. walls that had peeling paint, exposed wood in rear prep areas shall be repair.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. missing light shield in produce walk in cooler, produce prep areas, shall be provided. light shields in produce, dairy coolers need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. exhaust vents(ventilation) in walk in coolers, meat prep areas, dairy coolers not clean need detailed cleaning.
58. ConsultationJan 15, 2010

    0 infractions