Skip to content
Loading map…

FILONEK'S

6213 N MILWAUKEE AVE, CHICAGO, IL 60646 · Restaurant

Inspection summary

FILONEK'S has been inspected 15 times by Chicago Department of Public Health since July 21, 2010. The most recent inspection, on May 14, 2025, found no infractions.

3 of 15 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: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • 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 7 times across 5 separate inspections, most recently on May 20, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 4 separate inspections, most recently on May 20, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times on May 7, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • PestsHigher risk

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

    Recorded 2 times across 2 separate inspections, most recently on May 7, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times across 2 separate inspections, most recently on May 20, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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.

15 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ACCUMULATED BLACK DIRT/SLIME BUILD UP INSIDE ICE MACHINE UPPER PORTION DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MUST CLEAN INTERIOR OF ICE MACHINE BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-005. ALL ICE INSIDE ICE MACHINE VOLUNTARILY DISCARDED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4 INCH GAP AT FRONT ENTRANCE DOOR SWEEP. MUST RODENT PROOF DOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD BUILD ON TABLE TOP UNDER SLICER. MUST CLEAN TABLE TOP AND MAINTAIN.
  3. Complaint

    0 infractions

  4. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS.INSTRUCTED TO PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO VISIBLE THERMOMETER IN ALL COOLERS. INSTRUCTED TO PROVIDE AND MUST BE VISIBLE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL ALL DRY BULK FOOD CONTAINERS WITH COMMON NAME.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • RIGHT SIDE FRONT DOOR WITH 1/4 OF AN INCH GAP ON THE BOTTOM OF THE DOOR. INSTRUCTED TO REPAIR, MAKE TIGHT FITTING DOOR,RODENT.INSECTS PROOFED DOOR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED ON THE FAUCET OF THE MOP SINK AND ON THE ICE MAKER. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE,SERVICED AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED TO PROVIDE LID/COVER ON THE WASTE RECEPTACLES INSIDE WOMEN'S WASHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR INSIDE THE WALK IN COOLER UNDERNEATH THE WOODEN PALLETS WITH FOOD DEBRIS AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FILTERS ON THE HOOD ABOVE THE GRILL WITH GREASE ACCUMULATED. MUST CLEAN AND MAINTAIN. VENTILATION ABOVE THE DEEP FRYER NOT WORKING. MUST REPAIR AND MAINTAIN.
  5. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards that had deep cuts in prep area shall be replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine(exterior) not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in cooler under shelving not clean, need detailed cleaning(corners).
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Reach in cooler shelving in reach in cooler in front prep area not clean, need detailed cleaning(crevices), non food contact surfaces of cooking equipment not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors that had broken/damaged floor tiles in rear prep area by walk in cooler, shall be repaired/replaced.
  7. Recent Inspection

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER (AIR TEMPERATURE OF 39.9F). NOTED INTERNAL TEMPERATURE OF HAMBURGER AT 50.2F, HUMMUS AT 48.9F., CHEESE AT 48.9F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40 OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $20.00, TOTAL WEIGHT 5 LBS. CRITICAL VIOLATION 7-38-005 (A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG HAMBURGER, POLISH DOG, ITALIAN BEEF, CHICKEN SANDWICH ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST E PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FOUND NO SUMMARY REPORT POSTED ON PREMISES. INSTRUCTED MANAGER, AN INSPECTION SUMMARY REPORT MUST BE POSTED VISIBLE AND DISPLAYED TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010 (B)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS WITH DRIED FOOD DEBRIS AND GREASE ACCUMULATION AND IN ALL CORNERS IN FRONT AND IN REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST BUILD-UP INSIDE WALK-IN COOLER.--------MUST CLEAN AND MAINTAIN KITCHEN HOOD FILTERS WITH GREASE AND DUST ACCUMULATION IN REAR PREP AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT MUST BE SHIELDED INSIDE WALK-IN COOLER OR PROVIDE SHATTER PROOFED LIGHT BULB.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER AT MOP SINK FAUCET IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE PREP COOLER IN FRONT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED INSIDE ELECTRICAL/BOILER ROOM CLOSET AND ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE IN REAR PREP AREA AND ON TOP OF ICE IN FRONT PREP AREA. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE (INFORMATION GIVEN).
  8. Canvass

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER (AIR TEMPERATURE OF 39.9F). NOTED INTERNAL TEMPERATURE OF HAMBURGER AT 50.2F, HUMMUS AT 48.9F., CHEESE AT 48.9F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40 OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $20.00, TOTAL WEIGHT 5 LBS. CRITICAL VIOLATION 7-38-005 (A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG HAMBURGER, POLISH DOG, ITALIAN BEEF, CHICKEN SANDWICH ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST E PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FOUND NO SUMMARY REPORT POSTED ON PREMISES. INSTRUCTED MANAGER, AN INSPECTION SUMMARY REPORT MUST BE POSTED VISIBLE AND DISPLAYED TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010 (B)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • - INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS WITH DRIED FOOD DEBRIS AND GREASE ACCUMULATION AND IN ALL CORNERS IN FRONT AND IN REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST BUILD-UP INSIDE WALK-IN COOLER.--------MUST CLEAN AND MAINTAIN KITCHEN HOOD FILTERS WITH GREASE AND DUST ACCUMULATION IN REAR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT MUST BE SHIELDED INSIDE WALK-IN COOLER OR PROVIDE SHATTER PROOFED LIGHT BULB.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER AT MOP SINK FAUCET IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE PREP COOLER IN FRONT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED INSIDE ELECTRICAL/BOILER ROOM CLOSET AND ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE IN REAR PREP AREA AND ON TOP OF ICE IN FRONT PREP AREA. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE (INFORMATION GIVEN).
  9. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN AND SANITIZE UNDER THE GRILL STATION TO REMOVE EXCESSIVE GREASE BUILD-UP.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DETAIL CLEAN AND SANITIZE THE INTERIOR PANEL OF THE ICE MACHINE TO REMOVE SLIGHT GRAYISH BUILD-UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE OFF PREMISES GAS B-B-Q GRILL WHICH IS UNPLUGGED IN THE REAR KITCHEN AREA. DECLUTTER ABOVE MENTIONED AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD PREP STAFF MUST ALWAYS WEAR HAIR RESTRAINTS WHILE IN FOOD PREP AREAS.
  10. Canvass

    5 infractions

    • 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 (HAMBURGERS). INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON DUTY AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT LABELED WITH DATE AND NAME OF PRODUCTS. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS DURING STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN INSIDE UPRIGHT FREEZER AND SODA GUN HOLDERS AT THE FRONT BAR AND MAINTAIN FREE OF DIRT AND SODA SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE ESPECIALLY INSIDE CLOSET WITH HEATING UNIT AND REPAIR OR REPLACE BROKEN TILE ON FLOOR BY THE KITCHEN STOVE AT REAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR OR REPLACE CRACKED TILES ON WALL LEADING TO THE REAR FOOD PREP AREA.
  11. Canvass

    0 infractions

  12. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated/labeled in reach in cooler, reach in freezer, must date and label food items in reach in cooler, reach in freezer.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooler shelving that had peeling paint/rust, shall be repaired/sealed, or replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Reach in cooler shelving/racks in bar area not clean, need detailed cleaning(crevices)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under cooking equipment, bar areas not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls, ceiling in rear kitchen that had peeling paint, exposed wallboard, shall be repaired/sealed.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy not clean had excess grease build by bar/prep area, needs detailed cleaning.
  13. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Reach in cooler shelving, cooler drawers not clean need cleaning, rear storage shelving need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear storage areas, walk in cooler not clean need detailed cleaning(corners).Floors under front counter need cleaning(corners).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in walk in cooler not clean needs cleaning, exhaust canopy needs cleaning.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Rear reach in cooler missing thermometer, must provide thermometer to reach in cooler in order to maintain proper temperatures of 40f or less.
  14. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • found food items not properly dated/labeled in coolers, freezers, must date , and label all food items in coolers, freezers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact6 surfaces of cooler shelving, prep table lower shelving not clean need cleaning.Non food contact surfaces of ice machine need cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment, bar areas not clean need detailed cleaning()corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls, ceiling in kitchen areas need cleaning, exposed wallboard, walls shall be repair.Walls that had exposed insulation shall be repair in rear kitchen area.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shield missing in rear kitchen area, shall be provided, light shields need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exaust vents(ventilation)in kitchen area, bathrooms not clean need cleaning.
  15. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Can opener, cooking equipment, exterior of all surfaces, coolers and shelves not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in rear, corners, behind equipment and walk-in cooler not cleaned. Instructed to detail clean.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided inside coolers. Instructed to provide thermometers visible inside all coolers.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in rear. Instructed to elevate all supplies 6 inches off floor and away from wall.

Nearby inspected facilities

Own this business? Add a badge to your website