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EWDUARD CORPORATION

1345 W ARGYLE ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

EWDUARD CORPORATION has been inspected 16 times by Chicago Department of Public Health since September 27, 2010. The most recent inspection, on September 20, 2024, found no infractions.

5 of 16 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Food temperature control.

The last 4 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 4 separate inspections, most recently on November 5, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 4 times across 3 separate inspections, most recently on November 5, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Food temperature controlHigher risk

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

    Recorded 4 times across 4 separate inspections, most recently on September 14, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on April 30, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 27, 2010. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

16 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Canvass

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER DATE LABELING ON TCS FOODS HELD FOR MORE THAN 24 HRS: CHICKEN AND MARINATED BEEF. INSTRUCTED TO HAVE USE BY DATE ON ALL TCS ITEMS STORED MORE THAN 24 HRS INCLUDING THE PREP DATE HELD NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED CHEESECAKE IN REFRIGERATOR OUT OF ITS ORIGINAL PACKAGING WITHOUT A LABEL. INSTRUCTED TO PROVIDE FOOD LABEL WITH FOODS NAME, NET QUANTITY, INGRIDIENTS, MAJOR FOOD ALLERGENS AND BUSINESS NAME AND ADDRESS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED GASKETS IN PREP COOLER BY FOOD LINE STATION IN POOR REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLOW DRAINING AT THE KITCHEN PREP HAND SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LID ON TRASH CAN IN WOMEN'S BATHROOM NEAR CAFETERIA. INSTRUCTED TO PROVIDE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT #2240288 ON 11/16/2018. #58. NO ALLERGEN CERTIFICATE PROVIDED ON SITE DURING TIME OF INSPECTION. INSTRUCTED MANAGER THAT ANYONE WHO HAS THE CERTIFIED FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE THE ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  6. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-201.11 NOTED RUSTY SHELVES INSIDE ETHE TWO DOOR REFRIGERATION UNIT. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-102.11(A2) NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17(A) NOTED DIRTY AND DUSTY CEILING INSIDE THE 2 DOOR REFRIGERATION UNIT PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  7. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED HAMBURGERS IN BUNS AT TEMP OF 48F; COOKED HOT DOGS IN BUNS AT TEMP OF 48.9F; VARIOUS KIND OF COOKED ENCHILADAS AT TEMP OF 47.7F; COOKED 3 EACH PIZZA PUFFS AT TEMP OF 50F; COOKED RICE AT TEMP OF 45.3F; COOKED CHICKEN BURRITOS AT TEMP OF 47.6F; COOKED STEAK TACOS AT TEMP OF 46.8F; COOKED QUESADILLAS AT TEMP OF 46.9F; CHICKEN SANDWICH AT TEMP OF 47.8F; COOKED PORK SANDWICHES AT TEMP OF 47.6F; COOKED GREEN BEANS AT TEMP PF 45.9F; COOKED CHICHEN BREAST AT TEMP OF 46.6F. ALL MENTIONED COLD FOOD WERE STORED INSIDE THREE DOOR REACH-IN COOLER STACKED ON TOP EACH OTHER. SAID UNIT MAINTAIN AIR TEMP OF 40.5F TO 41F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD WAS DISCARDED AND DENATURED BY THE MANAGER. APPROX 10 POUNDS,VALUE APPROX 50 CRITICAL VIOLATION:7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO LABEL PROVIDED AT INDIVIDUAL PIECES OF CHEESE CAKE(FOR STUDENT) INSIDE THE REACH-IN SELF SERVE COOLER IN DINING ROOM .NEED TO PROVIDE FOOD INGREDIENT AND FOOD SOURCE INFORMATION
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • RUBBER GASKET AND FRAME OF THE THREE DOORS OF REACH-IN COOLER WITH BLACK SUBSTANCE,INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GRIME BEHIND THE GREASE TRAP UNDER THREE COMPARTMENT SINK,NEED TO CLEAN AND MAINTAIN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED LIGHT BULB INSIDE THREE DOOR REACH-IN COOLER(MIDDLE SECTION) NEED TO REPLACE SAID BULB
  8. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE 2 DOOR REACH IN COOLER. ALSO LABEL THE DRY BULK FOOD CONTAINER AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNT OUT LIGHT BULBS ON THE HOOD AND ON THE FRONT SERVING COUNTER. MUST REPLACE LIGHT BULBS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING ON THE 2 DOOR REACH IN PREP COOLER BY THE MOTOR. MUST REPAIR TO STOP THE LEAK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  9. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: FOUND A TRAY OF BEEF FLAUTAS ON THE COOKING EQUIPMENT IN THE PREP AREA AT 113.1F, FOUND A CONTAINER OF SHREDDED CHICKEN AT 65F AND A CONTAINER OF CHICKEN FILLETS AT 63.8F IN THE 2-DOOR REFRIGERATOR, AND A GALLON MILK ON THE FOOD LINE AT 62.6F. INTERNAL TEMPERATURE OF THE 2-DOOR REFRIGERATOR WAS 38.6F. COOLING INFORMATION WAS PROVIDED TO THE MANAGER. MANAGER VOLUNTARILY DISCARDED 20# AND 1 GALLON OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEEP FRYER IS LEAKING GREASE INTO THE LOWER COMPARTMENT WHICH IS THEN BEING LEAKED ONTO THE FLOOR WHERE THE GREASE IS BEING CONTAINED IN BUCKET. INSTRUCTED TO HAVE DEEP FRYER SERVICED TO PREVENT GREASE FROM LEAKING INSIDE THE FRYER AND ONTO THE FLOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND DIRTY WIPING CLOTHS ON THE FOOD LINE AT TIME OF INSPECTION. INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZER BUCKET (50-100PPM CHLORINE) IN BETWEEN USE.
  10. Complaint

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND CHICKEN AT STEAM TABLE AT TEMP OF 110F PLANTAINS AT TEMP OF 101.9F; MELTED CHEESE AT TEMP OF 53.9F TO 54F ;COOKED MEAT AT TEMP OF 51.2F TO 53.9F.FOUND INSIDE THE TWO DOOR REACH-IN COOLER FOOD AT IMPROPER TEMPERATURE: COOKED HAMBURGER AT TEMP OF 64.2F TO 67F; COOKED CHEESE PIZZA AT TEMP OF 77F; COOKED PULLED PORK AT TEMP OF 57F;UNIT MAINTAIN TEMP OF 39.7F. HOT WATER AT STEAM TABLE MAINTAIN TEMP OF 110.9F;COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT FOOD 40F AND ABOVE. FOOD DISCARDED AND DENATURED.POUNDS 10,VALUE 40.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ACCUMULATION OF GREASE BUILD UP INSIDE THE DEEP FRYER,INSTRUCTED TO REMOVE AND MAINTAIN. FOOD DEBRIS INSIDE THE OVENS INSTRUCTED TO CLEAN AND MAINTAIN.HOT COCOA MACHINE WITH A BUILD-UP OF FOOD LIQUID AND SUGAR AT NOZZLES,BASE OF UNIT AND INSIDE THE UNIT,INSTRUCTED TO CLEAN/REPLACE UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS AND GREASE ON FLOOR UNDER THE PREP TABLES AND COOKING EQUIPMENT,INSTRUCTED TO CLEAN AND MAINTAIN
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • CERTIFIED FOOD HANDLER NOT WEARING HAIR RESTRAINT IN PREP AREA.INSTRUCTED TO PROVIDE.
  11. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OUTSIDE GARBAGE LIDS NOT MAINTAINED. LIDS ARE GNAWED (BIG HOLES)AND FEW LIDS ARE BROKEN FROM HINGES, HOWEVER ABLE TO CLOSE LIDS.INSTRUCTED TO REPLACE.
  12. Canvass

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS PROVIDED AT EXPOSED HAND SINK IN PREP AREA. PRESENTLY EMPLOYEE IS PREPARING AND SERVING FOOD. OBSERVED EMPLOYEE WASHING HANDS DRYING THEM WITH NAPKINS WHICH GOT STUCK ON HIS HANDS SO HE WIPED HANDS ON SHIRTS. PAPER TOWELS PROVIDED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINKS NOT MAINTAINED. WASTE WATER/GREASE BACKING UP AT ALL THREE COMPARTMENT SINKS WHEN WATER IS RELEASED FROM COMPARTMENT AND WHEN FAUCET IS TURNED ON.ALSO A STRONG FOUL ODOR FROM GREASE TRAP UNDER THE THREE COMPARTMENT SINKS,INSTRUCTED TO CLEAN SAID BOX. INSTRUCTED TO REPAIR CAUSE OF SAID SINK. SERIOUS VIOLATION:7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 8-6-2013, REPORT #1235913 #33-OBSERVED DUST/FOOD DEBRIS ON SHELVES AT PREP AREA AND BEHIND FRONT SERVICE LINE. MUST CLEAN ALL SHELVES AND MAINTAIN ALSO MUST CLEAN INTERIOR OF FREEZER. #34-OBSERVED GREASE/DIRT BUILD UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT. MUST DETAIL CLEAN FLOOR THROUGHOUT PREP AREA STILL OBSERVED SAME VIOLATION TODAY. SERIOUS VIOLATION:7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OUTSIDE GARBAGE LIDS NOT MAINTAINED. LIDS ARE GNAWED (BIG HOLES)AND FEW LIDS ARE BROKEN FROM HINGES, HOWEVER ABLE TO CLOSE LIDS.INSTRUCTED TO REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS IN PREP AREA WITH DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN.
  13. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUST/FOOD DEBRIS ON SHELVES AT PREP AREA AND BEHIND FRONT SERVICE LINE. MUST CLEAN ALL SHELVES AND MAINTAIN ALSO MUST CLEAN INTERIOR OF FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED GREASE/DIRT BUILD UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT. MUST DETAIL CLEAN FLOOR THROUGHOUT PREP AREA.
  14. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PRODUCE REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS.
    • 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. OBSERVED FOOD/GREASE BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN AND MAINTAIN UNCLEAN FILTERS.
    • 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. OBSERVED FOOD DEBRIS/DIRT BUILD UP INSIDE PREP AREA FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF UNCLEAN FLOOR DRAINS.
  15. License Re-Inspection

    0 infractions

  16. License

    6 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.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE(FRESH FRUIT CUT,HAMBURGER ETC.)CITATION ISSUED UNDER LICENSE #2008590,REPORT#413911. HOOOO64137-14
    • 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 AREA NOT MAINTAINED.LIDS NOT CLOSED.CITATION ISSUED UNDER LICENSE #2008590, REPORT #413911. HOOOO64137-14
    • 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. REPLACE OR REPAINT WITH NON-TOXIC PAINT RUSTY SHELVES IN REACH-IN COOLER, IN PREP AREA.
    • 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. CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, GREASE AND DUST BUILD-UP
    • 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 FLOOR UNDER THE 3 COMPARTMENT SINK, AROUND GREASE BOX AND UNDER COOKING EQUIPMENT,DEBRIS BUILD-UP.
    • 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. CLEAN LIGHT SHIELD IN PREP AREA, DUST AND DEAD INSECTS STUCK ON IT

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