ELLY'S PANCAKE HOUSE

101 W NORTH AVE, CHICAGO, IL 60610 · Restaurant

22 inspections

1. CanvassMar 23, 2018

   0 infractions

2. CanvassMar 10, 2017

   6 infractions

   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • OBSERVED NO CITY OF CHICAGO CERTIFED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARRED COOKED AND SERVED INCLUDING EGGS, SAUSAGE AND COOKED VEGETABLES. SERIOUS VIOALTION 7-38-012
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED RAW WOOD TO THE LEFT OF 3 COMPARTMENT SINK. RAW WOOD MUST BE PAINTED OR SEALED SO THAT IT IS SMOOTH AND EASILY CLEANABLE. OBSERVED TORN GASKETS ON REACH IN REFRIGERATOR IN FRONT SERVICE AREA. REPAIR AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED FLOOR OF BASEMENT WITH STANDING WATER. OBSERVED DRAIN PIPE FROM WALK IN COOLER LEAKING ONTO FLOOR. KEEP FLOOR CLEAN AND DRY. MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED CEILING TILE MISSING ON COOKING LINE ABOVE SALAD STATION. OBSERVED HOLE IN WALL ON EAST SIDE OF DRY STORAGE IN BASEMENT. REPAIR AND MAINTAIN. OBSERVED CEILING IN BASEMENT STAFF WASHROOM IN DISREPAIR. MUST REPAIR AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED 1 COMP SINK IN BASEMENT WITH LEAK UNDER SINK. REPAIR AND MAINTAIN LEAK.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • OBSERVED WIPING CLOTHS ON COUNTERS IN FRONT SERVICE AREA AND IN COOKING AREA. WIPING CLOTHS MUST BE STORED IN SANITZER SOLUTION WHEN NOT IN USE.
3. ComplaintFeb 26, 2016

   5 infractions

   • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
     • OBSERVED POOR HYGIENIC PRACTICES DURING INSPECTION. OBSERVED EMPLOYEE AT COOK LINE MULTI-TASKING AND HANDLING RAW SHELL EGGS THEN WENT TO CHANGE GLOVES AND NOT WASHING HANDS.INSTRUCTED ON PROPER HANDWASHING FOR ALL FOOD HANDLERS AT THIS TIME. INSTRUCTED TO WASH HANDS FREQUENTLY AND IN BETWEEN TASKS AND WHEN CHANGING DIRTY GLOVES AND WHEN MOVING FROM ONE PREP AREA TO ANOTHER. CRITICAL VIOLATION 7-38-010 (A).
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • INSTRUCTED TO REPLACE TORN GASKET AT THE REAR 3 DOOR COOLER AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • INSTRUCTED TO DETAIL CLEAN THE FOLLOWING INTERIORS OF COOLERS AND REMOVE CARD BOARD LINERS INSIDE THE COOK LINE PREP COOLER AND HOOD/FILTERS AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • INSTRUCTED TO CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE PREP AREAS AND REPAIR OPENING AT CEILING INSIDE THE BASEMENT EMPLOYEE TOILET ROOM ALSO,REMOVE FOOD DEBRIS SPLASHED ON CEILING AT BASEMENT FOOD PREP AREA AND MAINTAIN.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • INSTRUCTED TO PROVIDE MISSING LIGHT SHIELD ABOVE THE SOUP STATION AND REPLACE BURNT-OUT LIGHT BULBS IN BASEMENT DRY STORAGE AREAS AND MAINTAIN.
4. Canvass Re-InspectionAug 26, 2015

   0 infractions

5. Canvass Re-InspectionAug 24, 2015

   1 infraction

   • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
     • NOTED WASTE WATER BACKING UP FROM THE FLOOR DRAIN AT THE DISH WASHING AREA ON TO THE FLOOR WHEN DISH WASHER IS RUNNING AND STOPS WHEN DISH WASHER IS NOT RUNNING. INSTRUCTED TO CLEAN AND SANITIZE FLOOR. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
6. CanvassAug 12, 2015

   7 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:- EGGS 64.2F, CHEESE 45.1F, LIQUID EGGS 58.2F, CHICKEN 62.5F, HAM 47.7F, CORN BEEF HASH 53.4F, HAM 46.7F, POTATOES 50F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 373 LBS OF PRODUCTS WORTH $266.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
   • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
     • NOTED POOR HYGIENIC PRACTICES- NOTED EMPLOYEES AT THE PREP AREA WHILE PREPARING FOOD AND WEARING GLOVES MOVED FROM THE PREP AREA WITH GLOVES ON TO THE REFRIGERATION UNIT AT THE REAR, DOWN TO THE BASEMENT WALK IN COOLER OPENING DOORS OF COOLERS THEN BACK TO THE KITCHEN TO CONTINUE PREPPING ALL WITHOUT CHANGING GLOVES. WHEN THEY FINALLY CHANGED THEIR GLOVES THEY DID NOT WASH THEIR HANDS AT ANY TIME. INSTRUCTED TO ALWAYS CHANGE GLOVES WHEN MOVING FROM ONE PREP AREA TO ANOTHER AND MUST WASH HANDS WHENEVER GLOVES ARE CHANGED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • NOTED OVER 20 FLYING INSECTS ON WALLS, BOXES AND CEILING ESPECIALLY AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
   • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
     • NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ON TOP, LID AND LIPS DRIPPING ON TO THE GROUND.INSTRUCTED TO DETAIL CLEAN CONTAINER AND SURROUNDING AREA. CITATION ISSUED FOR SERIOUS VIOLATION #7-038-020
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • NOTED SHELVES ABOVE PREP TABLE LINED WITH CARDBOARD BOXES. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE TO PREVENT HIDING PLACES FOR PEST.....ALSO NOTED MILK CRATES AT THE BASEMENT FOOD PREP AREA USED FOR ELEVATION. INSTRUCTED TO USE PROPER SHELVING FOR ELEVATION 6 INCHES OFF THE FLOOR FOR PROPER CLEANING AND PEST MONITORING.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • NOTED DUSTY AND DIRTY FANS ON CEILING AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • NOTED LEAKING PIPES AT THE BOTTOM OF 3 COMPARTMENT SINK AND AT THE FAUCET OF HAND WASH SINK AT THE WOMENS BATH ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
7. Complaint Re-InspectionNov 7, 2014

   0 infractions

8. Complaint Re-InspectionOct 31, 2014

   2 infractions

   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATION FROM REPORT #1491011 ON 7/28/14 NOT CORRECTED: 37/01 - REPAIR THE BASEMENT WASHROOM SELF-CLOSING DOOR DEVICE. SERIOUS VIOLATION 7-42-090.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DETAIL CLEAN THE EXTERIOR OF THE COOKING EQUIPMENT, PREP TABLES, GREASE TRAP IN THE BASEMENT AND GREASE DUMPSTER IN THE ALLEY.
9. ComplaintOct 24, 2014

   11 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED COOKED SAUSAGES STORED IN A STAINLESS STEEL CONTAINER ON THE GRILL AT 122.5F. OBSERVED COOKED POTATOES STORED IN THE WALK-IN COOLER WITH A TEMPERATURE OF 70.2F. MANAGEMENT VOLUNTARILY DISCARDED 155# OF FOOD WORTH $80. CRITICAL VIOLATION 7-38-005A.
   • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
     • OBSERVED UNHYGIENIC FOOD HANDLING PRACTICES BY FOOD HANDLING EMPLOYEES. OBSERVED AN EMPLOYEE CHANGE GLOVES AND PUT ON A NEW PAIR OF GLOVES WITHOUT WASHING THEIR HANDS. ALSO, OBSERVED AN EMPLOYEE USE A WIPING CLOTH TO WIPE OFF THEIR HANDS AND THEN USE THE SAME CLOTH TO CLEAN THE GREASE AND FOOD DEBRIS FROM THE INSIDE OF A COOKING PAN. MANAGEMENT INSTRUCTED ON PROPER HANDWASHING AND PROHIBITING USE OF A COMMON TOWEL. CRITICAL VIOLATION 7-38-010A
   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE BASEMENT FOOD PREP AREA, WASHROOMS AND STORAGE ROOM. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATIONS FROM REPORT #1491011 ON 7/28/14 NOT CORRECTED: 33/01 - DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, INTERIOR OF THE MICROWAVE, VENTILATION HOOD AND FILTERS, BROILER. 35/01 - REPLACE THE CEILING TILES ABOVE THE FOOD PREP AREA WITH CHIPPED PAINT. 36/01 - REPLACE THE MISSING LIGHT SHIELDS ABOVE THE PREP LINE AND BASEMENT STORAGE AREA. SERIOUS VIOLATION 7-42-090.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • MUST LABEL ALL FOODS STORED OUTSIDE OF THEIR ORIGINAL CONTAINER IN THE WALK-IN COOLER.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED CHIPPED PAINT ON THE OUTSIDE OF THE VENTILATION HOOD. MUST SCRAPE AND REPAINT.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DETAIL CLEAN THE EXTERIOR OF THE COOKING EQUIPMENT, PREP TABLES, GREASE TRAP IN THE BASEMENT AND GREASE DUMPSTER IN THE ALLEY.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • DETAIL CLEAN THE FLOOR OF THE FOOD PREP AREA BEHIND THE COOK'S LINE. REMOVE THE LEAVES ON THE FLOOR IN THE BASEMENT UNDERNEATH THE CONVEYOR LINE. DETAIL CLEAN THE FLOOR OF THE WALK-IN FREEZER. REPAIR THE OPENING IN THE CEMENT BLOCK NEXT TO THE 3 COMPARTMENT SINK.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • CLEAN AND SANITIZE WALLS IN THE FOOD PREP AREA AND BASEMENT.
   • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
     • REPAIR THE BASEMENT WASHROOM SELF-CLOSING DOOR DEVICE.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED STANDING WATER IN THE HANDSINK OF THE BATHROOM WHICH IS NO LONGER USED. REPAIR SINK SO THAT IT DRAINS PROPERLY.
10. Canvass Re-InspectionJul 28, 2014

    11 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT #1490745 ON 7/18/14 NOT CORRECTED: 18/01 - OBSERVED LIVE FRUIT FLIES IN THE BASEMENT PRODUCE STORAGE AREA, BASEMENT FOOD PREP AREA AND ABANDONED EMPLOYEE WASHROOM. APPROXIMATELY 150 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS AND BOXES OF PRODUCE IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. CRITICAL VIOLATION 7-42-090.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • SEE VIOLATION #14.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE PREP COOLER DOOR WITH EXPOSED INSULATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, INTERIOR OF THE MICROWAVE, VENTILATION HOOD AND FILTERS, BROILER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR IN THE FOOD PREP AREA AND BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE INTERIOR OF THE SUMP PUMP DRAINS IN THE BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE CEILING TILES IN THE BASEMENT FOOD PREP AREA. CLEAN AND SANITIZE WALLS IN THE FOOD PREP AREA AND BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE CEILING TILES ABOVE THE FOOD PREP AREA WITH CHIPPED PAINT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE MISSING LIGHT SHIELDS ABOVE THE PREP LINE AND BASEMENT STORAGE AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPAIR THE BASEMENT WASHROOM SELF-CLOSING DOOR DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE SUMP PUMPS IN THE BASEMENT SO THAT WATER IS PUMPED OUT OF THE DRAINS. MUST EXTEND THE DRAINAGE LINE FROM THE WALK-IN COOLER TO THE DRAIN.
11. CanvassJul 18, 2014

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE PREP COOLER AND ON TOP OF THE PREP TABLES. OBSERVED THE FOLLOWING ITEMS STORED ON TOP OF THE PREP TABLES: CUT FRUIT (WATERMELON, CANTALOUPE) AT 57.9F, CHICKEN AT 57.2F, SHELL EGGS AT 78.2F, GRILLED ONIONS AT 86.3F. OBSERVED THE FOLLOWING FOODS STORED INSIDE OF THE PREP COOLER: COOKED BLACK BEANS AT 58.6F, CHEESE AT 45.3F, CUT TOMATOES AT 44.6F, EGG WHITES AT 43.8F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED THE BASEMENT EMPLOYEE WASHROOM HANDSINK IMPROPERLY MAINTAINED. NO HOT WATER WAS OBSERVED AT THE HANDSINK. MANAGEMENT INSTRUCTED TO HAVE EMPLOYEES USE CUSTOMER WASHROOMS UNTIL EMPLOYEE BATHROOM HANDSINK IS REPAIRED. MUST PROVIDE HOT AND COLD RUNNING WATER TO THE BASEMENT EMPLOYEE WASHROOM HANDSINK. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES IN THE BASEMENT PRODUCE STORAGE AREA AND ABANDONED EMPLOYEE WASHROOM. APPROXIMATELY 100 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS AND BOXES OF PRODUCE IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED THE OUTSIDE GARBAGE AREA NOT MAINTAINED CLEAN. OBSERVED EXCESSIVE LITTER AND GARBAGE ON THE GROUND SURROUNDING THE OUTSIDE GARBAGE DUMPSTER. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE AREA AT ALL TIMES. MANAGEMENT CLEANED THE AREA AND REMOVED THE GARBAGE AT MY REQUEST. SERIOUS VIOLATION 7-38-020.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • PREVIOUS INSPECTION REPORT SUMMARY FROM 12/18/13 WAS NOT POSTED AND VISIBLE TO CUTSOMERS. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE PREP COOLER DOOR WITH EXPOSED INSULATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, INTERIOR OF THE MICROWAVE, VENTILATION HOOD AND FILTERS, BROILER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR IN THE FOOD PREP AREA AND BASEMENT. REMOVE THE STANDING WATER FROM THE BASEMENT FLOOR BEHIND THE WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE CEILING TILES ABOVE THE FOOD PREP AREA WITH CHIPPED PAINT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE MISSING LIGHT SHIELDS ABOVE THE PREP LINE AND BASEMENT STORAGE AREA.
12. CanvassDec 18, 2013

    4 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 BEEF, CHICKEN,ETC.) ALSO, FOUND NO CITY OF CHICAGO SANITATION MANAGERS CERTIFICATE POSTED. SERIOUS VIOLATION. CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN AND BASEMENT.(EXCESSIVE FOOD DEBRIS ON FLOORS).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LEAKY PIPING AT EXPOSED HAND SINK LOWER LEVEL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS AND BROOMS NOT STORED PROPERLY.
13. Complaint Re-InspectionAug 28, 2013

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL PRECOOKED AND PREPARED FOOD ITEMS INSIDE COOLER WITH THE NAME, DATE,AND TIME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING IN THE KITCHEN, REAR PREP AREA AND IN BASEMENT UNDER DRY STORAGE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE ALL SEVICE COOLER
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
14. ComplaintAug 20, 2013

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND SERVICE/PREP COOLER WITH AIR TEMPERATURE OF 66.7F WHICH HOLD POTENTIALLY HAZARDOUS FOODS . COOLER WILL BE TAGGED. CRITICAL CITATION ISSUED #7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS INSIDE SERVICE/PREP COOLER WITH IMPROPER INTERNAL TEMPERATURES SUCH AS 12LBS OF CHICKEN AT 58.6,4LBS OF HAM & CANADIAN BACON AT 66.3F, 7LBS OF HAMBURGERS AT 66.8F AND 5LBS OF BEEF STRIPS AT 57.3F. ALL FOOD ITEMS WERE VOLUNTARILY DISCARDED AND DENATURED TOTAL WEIGHT 28LBS AND COST WAS $120.00. CRITICAL CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY CERTIFIED FOODSERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SEVRED SUCH AS, EGGS, HAM, CHICKEN. SERIOUS CITATION ISSUED #7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL PRECOOKED AND PREPARED FOOD ITEMS INSIDE COOLER WITH THE NAME, DATE,AND TIME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING IN THE KITCHEN, REAR PREP AREA AND IN BASEMENT UNDER DRY STORAGE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE ALL SEVICE COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
15. Complaint Re-InspectionSep 19, 2012

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL MILK CRATES USED FOR DRY OR COLD STORAGE RACKS THRU-OUT PREMISES MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING & PEST MONITORING.
16. ComplaintSep 12, 2012

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • (7-38-005A) FOUND 20-POUNDS OF EGG WHITE IN A PREP COOLER AT 57.4F. INSTRUCTED MAINTAIN ALL COLD FOOD AT 40F OR BELOW. MANAGER PROPERLY DISPOSED OF PRODUCT. (VALUE=$30.00)
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • (7-38-030) INADEQUATE PLUMBING. FOUND THE HOT WATER KNOB AT THE RIGHT FAUCET OF THE 3-COMP. SINK INOPERABLE (WATER LINEIS SHUT-OFF); WASHERS AT ALL THE FAUCETS OF THE 3-COMP SINK & AT THE COLD WATER KNOB OF THE HANDSINK ARE LEAKING ALSO, MUST FIX & MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: GASKETS OF COOLER DOORS AT COOK'S LINE, INTERIOR ATTACHMENTS TO THE HOOD ABOVE THE COOKING EQUIPMENT, LIGHT COVERS, EXTERIOR PANEL OF THE DISHMACHINE, LIDS OF BULK FOOD CONTAINERS-DUE TO GREASE, FOOD DEBRIS, DUST OR DIRT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD MISSING BY THE COOK'S LINE, MUST REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INTERNAL THERMOMETERS NEEDED AT ALL COOLERS, MUST PROVIDE, INCLUDING FOOD THERMOMETERS FOR FOOD HANDLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MILK CRATES USED FOR DRY OR COLD STORAGE RACKS THRU-OUT PREMISES MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING.
17. Canvass Re-InspectionOct 20, 2011

    0 infractions

18. Canvass Re-InspectionOct 18, 2011

    8 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #612501 ON 10/11/11 NOT CORRECTED: 18/01- EVIDENCE OF RODENTS AND INSECTS. OBSERVED 15 RAT DROPPINGS ALONG THE BROKEN CONCRETE DOORWAY TO THE BASEMENT STORAGE ROOM AND ALONG THE SIDE OF THE WALK-IN COOLER. OVER 100 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING, AND EQUIPMENT IN THE BASEMENT PREP AREA, STORAGE AREAS AND THE DINING ROOM. MUST MINIMIZE OR ELIMINATE THE PEST ACTIVITY IN THESE AREAS AND ELIMINATE FRUIT FLY BREEDING AREAS. NO COMPLETE PEST CONTROL LOG WAS PROVIDED FOR THE NEW EXTERMINATION COMPANY THAT IS BEING USED AT THIS TIME. A SERVICE REPORT FROM A-RID-A-PEST WAS PROVIDED FOR THE DATE OF 10/13/11 AND ONLY ADDRESSED THE FRUIT FLY ACTIVITY. MUST PROVIDE A COMPLETE PEST CONTROL LOG BOOK. 27/01- In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. OBSERVED THE EMPLOYEE RESTROOMS IN THE BASEMENT NOT KEPT CLEAN. THERE IS A FOUL ODOR FROM BOTH RESTROOMS. RESTROOM FLOORS AND WALLS MUST BE MAINTAINED CLEAN. SOAP AND PAPER TOWELS ARE NEEDED AT ALL TIMES. MUST CLEAN AND MAINTAIN THE RESTROOMS. CRITICAL VIOLATION 7-42-090.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • SEE VIOLATION #14.
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • SEE VIOLATION #14.
    • 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. OBSERVED THE MIDDLE PREP COOLER RIGHT SIDE DOOR AT THE COOK'S LINE WITH EXPOSED INSULATION INSIDE OF THE DOOR. MUST REPAIR THE DOOR.
    • 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. DETAIL CLEAN THE TOP AND SIDES OF ALL COOKING EQUIPMENT, VENTILATION HOOD AND FILTERS AT THE COOK'S LINES, INTERIOR OF THE MICROWAVE, INTERIOR OF OVENS AND PREP COOLERS, EXTERIOR SIDES OF THE BROILER, FOOD STORAGE CONTAINERS, EXTERIOR OF GARBAGE DISPOSAL EQUIPMENT.
    • 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. DETAIL CLEAN THE FLOORS OF THE PREP AREAS ESPECIALLY UNDER AND AROUND EQUIPMENT. REMOVE CARDBOARD FLATS FROM THE FLOOR. DETAIL CLEAN THE FLOOR OF THE BASEMENT. REPLACE THE BROKEN FLOOR TILES IN THE EMPLOYEE RESTROOM, FLOOR OF THE WALK-IN COOLER AND WALK-IN FREEZER.
    • 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 THE DUSTY CEILING TILES AND LIGHT COVERS ALONG THE COOK'S LINE. REPAIR ANY OPENINGS IN THE FRP BOARD BETWEEN THE PREP AREA AND SERVICE AREA AND ALSO AROUND THE 3 COMPARTMENT SINK AND REAR EXIT DOOR. DETAIL CLEAN THE WALLS BEHIND AND AROUND THE COOKING EQUIPMENT. DETAIL CLEAN THE BRICK WALLS IN THE BASEMENT WITH DEAD FLIES ON THEM. NO CEILING TILES OBSERVED IN THE BASEMENT PREP AND STORAGE AREAS. MUST INSTALL. DETAIL CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT AND UNDER THE DISHMACHINE. REMOVE THE COBWEBS FROM THE BASEMENT CEILING. MUST SEAL THE WALLS OF THE BASEMENT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. A WORKING VENTILATION FAN IS NEEDED IN THE EMPLOYEE RESTROOM. MUST INSTALL.
19. CanvassOct 11, 2011

    15 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. OBSERVED COOKED SAUSAGE, TURKEY PATTIES AND LINKS STORED AT 84F-121F, SAUSAGE GRAVY AT 125F IN THE HOT HOLDING UNIT, EGG YOLKS AT 65F, SOFT BOILED EGGS AT 50F, CHEESE AT 47F, BLACK BEANS AT 46F, AND HAM AT 44F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $50. CRITICAL VIOLATION 7-38-005A.
    • 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 IMPROPER PEST CONTROL METHODS AND EVIDENCE OF RODENTS AND INSECTS. OBSERVED A FLY STRIP HUNG ABOVE THE DISHWASHING AREA. MANAGEMENT INSTRUCTED TO REMOVE. OBSERVED APPROXIMATELY 50 RAT DROPPINGS ON THE FLOOR OF THE EMPTY BASEMENT STORAGE ROOM AND THE NON-WORKING RESTROOM. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. OBSERVED APPROXIMATELY 50 LIVE FRUIT FLIES ON THE BASEMENT WALLS, EMPLOYEE RESTROOM AND DINING ROOM WALLS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE 3 COMPARTMENT SINK IN THE REAR PREP AREA IS IMPROPERLY MAINTAINED. THE SINK IS NOT USABLE AT THIS TIME DUE TO A MAJOR LEAK AT THE DRAIN LINE BELOW THE SINK. WATER WAS TURNED OFF TO THE LEFT COMPARTMENT OF THE SINK. BOTH THE LEFT AND MIDDLE SINK COMPARTMENTS ARE LEAKING WATER. 3 COMPARTMENT SINK TAGGED HELD FOR INSPECTION. PREMISES HAS A WORKING LOW TEMP. DISHWASHER TO WASH DISHES. SERIOUS VIOLATION 7-38-030.
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. OBSERVED THE EMPLOYEE RESTROOMS IN THE BASEMENT NOT KEPT CLEAN. THERE IS A FOUL ODOR FROM BOTH RESTROOMS. RESTROOM FLOORS AND WALLS MUST BE MAINTAINED CLEAN. SOAP AND PAPER TOWELS ARE NEEDED AT ALL TIMES. MUST CLEAN AND MAINTAIN THE RESTROOMS.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY WAS NOT DISPLAYED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 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. MUST LABEL AND DATE ALL PREPARED FOODS. PROVIDE COVERS FOR ALL SPICES AND FOOD STORAGE CONTAINERS.
    • 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. REPAIR THE TORN DOOR GASKETS AROUND THE INSIDE OF THE PREP COOLER DOORS. OBSERVED THE MIDDLE PREP COOLER RIGHT SIDE DOOR AT THE COOK'S LINE WITH EXPOSED INSULATION INSIDE OF THE DOOR. MUST REPAIR THE DOOR. OBSERVED BAGELS STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE FOOD GRADE STORAGE BAGS ONLY.
    • 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. DETAIL CLEAN THE STORAGE SHELVES ABOVE THE COOLERS AND BELOW THE MICROWAVE AT THE COOK'S LINE, TOP AND SIDES OF ALL COOKING EQUIPMENT, VENTILATION HOOD AND FILTERS AT THE COOK'S LINES, INTERIOR OF THE MICROWAVE, INTERIOR OF OVENS AND PREP COOLERS, EXTERIOR SIDES OF THE BROILER, FOOD STORAGE CONTAINERS.
    • 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. DETAIL CLEAN THE FLOORS OF THE PREP AREAS ESPECIALLY UNDER AND AROUND EQUIPMENT. REMOVE CARDBOARD FLATS FROM THE FLOOR. OBSERVED STANDING WATER IN THE BASEMENT WHERE THE WALK-IN COOLER DRAINS. MUST REMOVE STANDING WATER AND ROUTE THE DRAIN LINE TO A FLOOR DRAIN SO NO STANDING WATER POOLS ON THE FLOOR. DETAIL CLEAN THE FLOOR OF THE BASEMENT ESPECIALLY UNDER THE DELIVERY CONVEYOR. REPLACE THE BROKEN FLOOR TILES IN THE EMPLOYEE RESTROOM.
    • 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 THE DUSTY CEILING TILES AND LIGHT COVERS ALONG THE COOK'S LINE. REPLACE THE MISSING CEILING TILE ABOVE THE 3 DOOR COOLER IN THE REAR PREP AREA. REPAIR ANY OPENINGS IN THE FRP BOARD BETWEEN THE PREP AREA AND SERVICE AREA AND ALSO AROUND THE 3 COMPARTMENT SINK AND REAR EXIT DOOR. DETAIL CLEAN THE WALLS BEHIND AND AROUND THE COOKING EQUIPMENT. DETAIL CLEAN THE BRICK WALLS IN THE BASEMENT WITH DEAD FLIES ON THEM. NO CEILING TILES OBSERVED IN THE BASEMENT PREP AND STORAGE AREAS. MUST INSTALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE CRACKED LIGHT SHIELD ABOVE THE COOK'S LINE. INADEQUATE LIGHTING PROVIDED IN THE WALK-IN FREEZER. MUST PROVIDE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. A WORKING VENTILATION FAN IS NEEDED IN THE EMPLOYEE RESTROOM. MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE SPRAY SINK IN THE DISHWASH AREA LEAKING WATER FROM THE NOZZLE. MUST REPAIR OR REPLACE. THE 1 COMPARTMENT SINK IN THE BASEMENT IS NOT PITCHED TO DRAIN WATER FROM THE SINK. MUST REPAIR.
    • 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. A METAL STEM THERMOMETER IS NEEDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE.
    • 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. OBSERVED EXCESSIVE CLUTTER AND UNUSED EQUIPMENT ON THE FLOOR IN THE BASEMENT AROUND THE GREASE TRAP (SHELVES, STORAGE RACKS, ETC.). MUST REMOVE ANY EXCESSIVE CLUTTER TO ELIMINATE PEST HARBORAGE.
20. Short Form ComplaintMar 24, 2010

    3 infractions

    • 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. MUST DETAIL CLEAN COOKING EQUIPMENT AND ALL ATTACHED PIPING AND REMOVE GREASE AND FOOD DEBRIS.
    • 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. MUST DETAIL CLEAN FLOORS IN PREP AND DISHWASHING AREAS AND REMOVE EXTREME FOOD DEBRIS BUILD UP.
    • 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. MUST DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT AND UNDER DISH MACHINE AND GARBAGE DISPOSAL AND REMOVE FOOD DEBRIS.
21. License Re-InspectionFeb 19, 2010

    0 infractions

22. LicenseFeb 17, 2010

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST MAKE SURE ALL REFRIGERATION AND FREEZER UNITS ARE ON AND OPERATING AND ARE AT THE PROPER TEMPERATURE.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST INSTALL A HAND SINK IN BASEMENT PREP AREA THAT IS READILY ACCESSIBLE TO FOOD PREP AREA.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD PREP SINK AND PREP TABLE IN BASEMENT LOCATED UNDER WASTE PIPES. MUST RELOCATE TO AN AREA OF THE BASEMENT THAT IS NOT EXPOSED TO ANY OVERHEAD PIPES OR WASTE LINES OF ANY KIND.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AND WASTE GREASE AREAS NOT PROPERLY MAINTAINED. FOUND GARBAGE OUTSIDE ON GROUND AROUND GARBAGE DUMPSTER AND EXTERIOR OF GREASE CONTAINER NEEDS 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 IN BASEMENT PREP AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    • 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. MUST FINISH WALLS AND CEILINGS IN HALLWAY LEADING TO BASEMENT.
    • 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. MUST INSTALL A BACKFLOW DEVICE AT THE ICE MACHINE,SODA DISPENCER AND THE ICED TEA MAKER. ALSO MUST VERIFY THE BACK FLOW DEVICE AT THE COFFEE AND HOT CHOCOLATE MAKERS.
    • 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. MUST REMOVE FOUL ODORS FROM UNUSED WASHROOMS IN BASEMENT,MAINTAIN AND PROPERLY DESIGNATE NOT IN USE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROVIDE A SANITARY CONTAINER FOR THE ICE SCOOP.