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DON MEMO MEXICAN RESTAURANT

10536 S TORRENCE AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

DON MEMO MEXICAN RESTAURANT has been inspected 6 times by Chicago Department of Public Health since August 16, 2022. The most recent inspection, on September 24, 2025, recorded 6 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

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

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 4 separate inspections, most recently on September 24, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 6 times across 3 separate inspections, most recently on March 5, 2025. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • Food temperature controlHigher risk

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

    Recorded 2 times across 2 separate inspections, most recently on March 5, 2025. For example: APPROVED THAWING METHODS USED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on March 5, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 27, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Complaint

    6 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS IN NEED OF REPLACING WHEN WORN OR DISCOLORED. INSTRUCTED TO REPLACE AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF REACH IN FREEZER ABD REACH IN COOLER IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • GREASE TRAP HAS FOUL ODOR. INSTRUCTED TO CLEAN REGULARLY TO REMOVE SMELL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS AND WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND SPLATTERS. INSTRUCTED TO CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • HOOD VENT ABOVE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REOVE ALL GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CLEAN.
  2. Canvass

    12 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED STYROFOAM CUP OF OPEN BEVERAGE ON SLICER IN PREP AREA. INSTRUCTED MANAGER TO REMOVE FROM SLICER AND PROVIDE CLOSED LID CONTAINERS FOR EMPLOYEE BEVERAGES TO PREVENT CONTAMINATION.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED BOXES OF FROZEN MEAT IMPROPERLY THAWING IN REAR STORAGE AREA. INSTRUCTED MANAGER TO PROPERLY THAW FOOD UNDER REFRIGERATION, COLD RUNNING WATER OR PART OF COOKING PROCESS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DAMAGED DOOR GASKETS ON TWO-DOOR REACH-IN FREEZER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SURFACES AT DOOR WAY LEADING TO KITCHEN. INSTRUCTED MANAGER TO SEAL ALL RAW WOOD SURFACES TO MAKE SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF BEVERAGE MACHINES, SHELVING UNITS, COOLERS, FREEZERS, COOKING EQUIPMENT, SINKS. INSTRUCTED MANGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENINGS ALONG WALL BASEBOARDS IN PREP AND DINING AREAS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED ARTICLES AND EQUIPMENT IN OUTSIDE STORAGE/PATIO AREA. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ITEMS TO PREVENT PEST HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DAMAGED AND MISSING LIGHT SHIELDS IN PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
  3. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF BEVERAGE MACHINES, SHELVING UNITS, COOLERS, FREEZERS, COOKING EQUIPMENT, SINKS. INSTRUCTED MANGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2578504 ON 7-11-23, 57-OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED
  4. Canvass Re-Inspection

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REACH IN FREEZER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 : MUST REPAIR OR REPLACE LOW HOT WATER PRESSURE AT HAND SINK IN PREP AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
  5. Canvass

    29 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS IS BEING PREPARED,HANDLED AND SERVED SUCH AS (STEAK,RICE,BEANS,ETC)MUST BE ON SITE AT ALL TIMES.FOOD MANAGER ARRIVED ON SITE AT 2:46 P.M.(COS)(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND SINK IN PREP AREA NOT ACCESSIBLE A PERSONAL FAN ON TOP SIDE OF SINK,PLASTIC STRAINER IN SAME. ARTICLES WERE REMOVED DURING INSPECTION MUST KEEP SINK ACCESSIBLE AND MAINTAINED.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND DRYING DEVICES NO WORKING AT HAND SINK IN STAFF AND CUSTOMERS TOILET ROOMS. PAPER TOWELS WERE PROVIDED DURING INSPECTION.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CONSOLIDATED VIOLATION)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT PREP AREA HAND SINK .SOAP WAS PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CONSOLIDATED VIOLATION)
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS COOKED FOODS SUCH AS 30LBS. STEAK-117.9F IN A BOWL ON PREP TABLE.1-GALLON. BEEF IN MOLE SAUCE-103.8F IN A POT ON LOWER SHELF OF PREP TABLE. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE, APPX. 38.34LBS. $140.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SHAKERS & SQUEEZE BOTTLES).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 50 OR MORE MICE DROPPINGS ON A PIECE OF METAL ON FLOOR IN WATER TANK AREA,ON FLOOR UNDER TABLE IN REAR FOOD STORAGE AREA,ON LEDGES OF PALLETS IN SAME AREA.ALSO. EVIDENCE OF LIVE SMALL FLIES CRAWLING ON LOWER WALL IN WATER TANK AREA.APPX. 8-LIVE ANTS CRAWLING ON FLOOR ON FOOD IN PREP AREA AND WINDOW SILLS IN DINING AREA.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/27/23.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND 3- COMPARTMENT SINK.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON CUTTING BOARDS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • MUST STORE KNIVES FROM IN BETWEEN PIPES AND WALL ABOVE PREP TABLE AND STORE PROPERLY.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES AND PREP TABLES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE NEXT TO GRILL.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE GROCERY BAGS USED FOR FOOD STORAGE AND PROVIDE FOOD GRADE BAGS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REACH IN FREEZER.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED OVERSIZED POTS TO LARGE TO BE SUBMERGED IN 3- COMPARTMENT SINK.MUST PROVIDE A WRITTEN PROCEDURE ON HOW TO PROPERLY SANITIZE MULTI-USE UTENSILS OR REMOVE POTS FROM PREMISES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,GRILL TABLE, PREP TABLES,ROLLING CARTS, INTERIOR OF COOLERS AND FREEZERS,SHELVING UNITS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LOW HOT WATER PRESSURE AT HAND SINK IN PREP AREA .
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE GARBAGE AREA WITH OVER GROWN TALL WEEDS AROUND DUMPSTER AND GREASE CONTAINER.MUST CUT DOWN AND MAINTAIN AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE DAMAGED AND MISSING WALL BASES THROUGHOUT PREMISES,STAINED CEILING TILES IN PREP AREA.MUST SEAL ALL OPENINGS AROUND PIPES AND WIRES LEADING INTO WALLS AND CEILINGS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DIRT AND FOOD SPLATTER FROM WALLS ,WALL BASES AND DOORS THROUGHOUT PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SCRAPE AND PAINT CHIPPING PAINT ON WALLS THROUGHOUT PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS TO DRY AND NOT IN MOP BUCKET.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE AND ORGANIZE CLUTTER FROM INSIDE PATIO AREA,FURNANCE ROOM,MOP SINK CLOSET AND WHERE NEEDED.MASSIVE AMOUNT OF CLUTTER IN REAR OUTSIDE AREA NEAR PATIO DOOR(TIRES,MOP BUCKETS,MOP HEADS,ABANDON CARS)POSSIBLE HARBORAGE AREA)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT AND REMOVING STANDING MOLDED WATER FROM FLOOR IN FURNANCE ROOM AND KEEP DRY..
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPAIR OR REPLACE BURNTOUT LIGHTS IN MOP SINK CLOSET,MISSING LIGHT SHIELDS IN DRY FOOD STORAGE AREA,PREP AREA AND WHERE NEEDED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2562202 8/16/22 NOT CORRECTED #37-3-302.12 : OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS LOCATED IN THE REAR NEAR THE EMPLOYEE TOLIET ROOM. INSTRUCTED MANAGER ALL BULK CONTAINERS MUST BE LABELED WITH COMMON NAME.#47- 4-501.12 : OBSERVED CUTTING BOARDS IN THE FOOD PREP AREA WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES. 6-501.114 :#55- OBSERVED EXCESS CLUTTER AND UNNECESSARY ARTICLES STORED IN THE REAR NEAR THE EMPLOYEE TOLIET ROOM. MUST REMOVE ALL UNNECESSARY ARTICLES, CLEAN ALL CLUTTER, ORGANIZE, AND MAINTAIN AREAS AT ALL TIMES. 2-102.13 : #58-OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
  6. License

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE IN TOILET ROOM USED BY PUBLIC. INSTRUCTED MANAGER TO PROVIDE SIGNAGE AND MAINTAIN. SIGNAGE PROVIDED DURING INSPECTION
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS LOCATED IN THE REAR NEAR THE EMPLOYEE TOLIET ROOM. INSTRUCTED MANAGER ALL BULK CONTAINERS MUST BE LABELED WITH COMMON NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN THE FOOD PREP AREA WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD AND ALUMINUM FOIL USED AS LINER ON SHELVES IN THE FOOD PREP AREA NEAR EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, AND PREP TABLES. INSTRUCTED TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESS CLUTTER AND UNNECESSARY ARTICLES STORED IN THE REAR NEAR THE EMPLOYEE TOLIET ROOM. MUST REMOVE ALL UNNECESSARY ARTICLES, CLEAN ALL CLUTTER, ORGANIZE, AND MAINTAIN AREAS AT ALL TIMES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED INADEQUATE LIGHTING OVER 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REPLACE BURNED OUT LIGHTS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE PUBLIC UNISEX TOILET ROOM EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

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