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FIRST SLICE, LLC

4401 N RAVENSWOOD AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

FIRST SLICE, LLC has been inspected 17 times by Chicago Department of Public Health since February 25, 2010. The most recent inspection, on January 25, 2021, found no infractions.

2 of 17 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 temperature control and Food source, labelling and allergens.

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 8 times across 8 separate inspections, most recently on October 1, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 6 times across 4 separate inspections, most recently on September 5, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 5 times across 5 separate inspections, most recently on June 30, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 21 times across 10 separate inspections, most recently on August 15, 2017. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 14 times across 9 separate inspections, most recently on September 6, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

17 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW PREVENTION DEVICE ON WATER LINE OF ESPRESSO MACHINE AND COFFEE MACHINE. MUST INSTALL BACK FLOW PREVENTION ON WATER INLET LINES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BROKEN LIGHT SHIELD OVER MAIN COOKING AREA. REPLACE AND MAINTAIN.
  3. Canvass Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE GUIDELINES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE A HEALTH POLICY FORM ON SITE. PRIORITY FOUNDATION #7-38-012(A)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE IN PLACE INCLUDING THE CHEMICALS. PRIORITY FOUNDATION #7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 NOTED HEAVY CLUTTER INSIDE THE DRY STORAGE ROOM ON SHELVES. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.16 NOTED DIRTY AND DUSTY WALLS AND WINDOW BEHIND THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 NOTED MISSING LIGHT BULB ON ONE OF THE LIGHTS AT THE PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NOTED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED MANAGEMENT THAT ALL CERTIFIED FOOD MANAGERS MUST HAVE THE ALLERGEN TRAINING CERTIFICATE ON SITE AT ALL TIMES.
  4. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE GUIDELINES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE A HEALTH POLICY FORM ON SITE. PRIORITY FOUNDATION #7-38-012(A)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE IN PLACE INCLUDING THE CHEMICALS. PRIORITY FOUNDATION #7-38-005
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A)(2)(A) NOTED IMPROPER INTERNAL FOOD TEMPERATURE OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER:- SOUPS 52.5F/50.5F, CHILI 50.0F, BLUEBERRY PEACH PIE 50.5F, CHICKEN 52.1F, RICE SALAD 51.4F, KIAWAH SALAD 53.1F, TUNA 52.8F, CHICKEN 53.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 52 LBS OF PRODUCTS WORTH $600.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION #7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NOTED TEMPERATURE OF FOOD DISPLAY COOLER TO BE IMPROPERE AT 51.2F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.16 NOTED DIRTY AND DUSTY WALLS AND WINDOW BEHIND THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 NOTED HEAVY CLUTTER INSIDE THE DRY STORAGE ROOM ON SHELVES. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 NOTED MISSING LIGHT BULB ON ONE OF THE LIGHTS AT THE PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NOTED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED MANAGEMENT THAT ALL CERTIFIED FOOD MANAGERS MUST HAVE THE ALLERGEN TRAINING CERTIFICATE ON SITE AT ALL TIMES.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. DISPLAY COOLER FOUND AT 53.6F WITH FOOD SUCH AS CHICKEN SALAD AT 53.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. CHICKEN SALAD AT 53.2, MEDITERRANEAN SALAD AT 53.4F, RICE SALAD AT 53.5F, TUNA SALAD AT 52.1F. ALL FOODS DISCARDED. TOTAL POUNDS DISCARDED ESTIMATED TO BE 65 LBS WITH AND ESTIMATED VALUE OF $485.00. CRITICAL VIOLATION 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS AT THE EXPOSED HAND WASHING SINK OR ACCESSIBLE AT TIME OF INSPECTION. MUST PROVIDE PAPER TOWELS AT THE EXPOSED HAND WASHING SINK AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR ON SITE DURING THE INITIAL INSPECTION. MANAGER WAS TELEPHONED AND ARRIVED FORTY MINUTES LATER. REVIEWED THAT A VALID CITY OF CHICAGO SANITATION CERTIFICATE MUST BE POSTED ON THE PREMISES AND SUCH A PERSON MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE PREPARED, SERVED. SERIOUS VIOLATION 7-38-012.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREA. ALL STORED ITEMS THROUGHOUT THE DRY STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
  7. Complaint Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RIPPED OFF RUBBER GASKET ON THE DOOR OF THE 2 DOOR REACH IN COOLER. MUST REPAIR AND MAINTAIN.
  8. Complaint

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING TUNA SALAD, CHEESE QUICHE,TURKEY CHILI SOUP,ETC. SERIOUS VIOLATION 7-38-012. CARLOS CONTRERAS ARRIVED ON SITE AT 9:15 AM, DURING INSPECTION.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1937884,DATED 6/30/16. #30-MUST LABEL ALL FOODS(PASTRIES, COOKIES, PIE, BROWNIES) PACKED FOR SALE ON PREMISES WITH COMPANY'S NAME,ADDRESS,ZIP CODE, INGREDIENTS, FOOD ALLERGENS. #33-CLEAN IN DETAIL THE FAN GUARD OF THE 2 DOOR REACH IN COOLER(WITH DUST BUILD-UP) AND MAINTAIN. CLEAN AND SANITIZE INTERIOR OF THE SMALL WHITE MICROWAVE AND MAINTAIN. #35 PEELING PAINT ON THE WALLS BESIDE THE OVEN AND THE PREP COOLER. MUST SCRAPE PEELING PAINT AND REPAINT. #38- SLOW DRAINING OF THE EXPOSED HAND SINK IN THE PREP AREA AND THE WASH BOWL SINK IN THE LADIES WASHROOM. MUST REPAIR TO HAVE A WELL DRAINING SINK. LEAK ON THE FAUCET ARM CONNECTOR OF THE FAUCET OF THE 3 COMPT SINK. MUST REPAIR TO STOP THE LEAK. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RIPPED OFF RUBBER GASKET ON THE DOOR OF THE 2 DOOR REACH IN COOLER. MUST REPAIR AND MAINTAIN. INSTALL A SPLASH GUARD BETWEEN THE HOT HOLDING UNIT AND THE EXPOSED HAND SINK.
  9. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL FOODS(PASTRIES, COOKIES, PIE, BROWNIES) PACKED FOR SALE ON PREMISES WITH COMPANY'S NAME,ADDRESS,ZIP CODE, INGREDIENTS, FOOD ALLERGENS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN IN DETAIL THE FAN GUARD OF THE 2 DOOR REACH IN COOLER(WITH DUST BUILD-UP) AND MAINTAIN. CLEAN AND SANITIZE INTERIOR OF THE SMALL WHITE MICROWAVE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON THE WALLS BESIDE THE OVEN AND THE PREP COOLER. MUST SCRAPE PEELING PAINT AND RE PAINT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING OF THE EXPOSED HAND SINK IN THE PREP AREA AND THE WASH BOWL SINK IN THE LADIES WASHROOM. MUST REPAIR TO HAVE A WELL DRAINING SINK. LEAK ON THE FAUCET ARM CONNECTOR OF THE FAUCET OF THE 3 COMPT SINK. MUST REPAIR TO STOP THE LEAK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOODS IN THE PREP AREA.
  10. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DECORATIVE MESH LINERS UNDER THE BOWLS OF SALAD IN THE REACH-IN DISPLAY COOLER AND SHELVES AND LINERS MADE OUT OF CARDBOARD IN THE CABINETS UNDER THE SINK. INSTRUCTED TO USE NON-ABSORBENT MATERIALS ONLY TO ALLOW REGULAR CLEANING AND WIPING DOWN OF MATERIALS AND EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR SURFACE OF THE REACH-IN FREEZER WHERE THE PIES ARE STORED TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
  11. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • COUNTER TOP BY THE LEFT HOT WATER HANDLE BROKEN INSTRUCTED TO REPAIR/REPLACE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD-UP ON PIPES ELECTRICAL WIRES AND VENT COVERS IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN PLASTIC FLOOR IN DIFFERENT AREA OF THE DINING ROOM, INSTRUCTED TO REPAIR/REPLACE SAID FLOOR WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN CEILING AROUND WATER PIPE IN PREP AREA,INSTRUCTED TO REPAIR
  12. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PREP AREA EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
  13. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REACH IN PREP COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR AND MAINTAIN DAMAGED DOOR GASKETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BOTTLE CAPS/DUST BUILD UP ON FLOOR IN PREP AREA AND UNDER SHELVES IN STORAGE ROOM. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK HOT WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN SINK.
  14. Short Form Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.//NEED PROPER NAMES ,DATES, ADDRESSES ON ALL FOOD ITEMS IN STORAGE OR ON DISPLAY.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//INSTRUCTED MGMT TO PROPERLY STORE ALL SINGLE SERVICE UTENSILS IN PREP AREA
    • 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.//NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/MUST REMOVE ALUMINUM FOIL OFF BOTTOM SHELVES IN PREP AREA DRY STORAGE.
    • 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.//SOME SHELVES IN COOLERS ,DRY STORAGE NEED CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANING/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE MUST REMOVE MILK CRATES OFF PREMISES USED AS STORAGE SHELVES.
    • 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 CLEAN CEILING IN MEN RESTROOM ,REPAIR HOLES IN CEILING THROUGHT PREMISES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.//MUST HAVE HAIR RESTRANTS ON ALL FOOD HANDLERS IN FOOD PREP AREA WHEN PREPAIRING UNPROTECTED FOOD ITEMS.
  15. Complaint

    7 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.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS IN COOLER (CHICKEN CUCUMBER SALADS,TUNA SALAD,TEMPED BETWEEN 45.0F-46.3F 15LBS,MGMT VOLUNTED TO PROPERLY DISCARD FOOD ITEMS $310.00
    • 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.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE & ON DISPLAY/NEED NAMES,EXP.DATES,NAMES OF FOOD ITEMS,CO.,INGREDINTS ON ALL PRE PACKAGE FOOD ITEMS ON DISPLAY & STORAGE
    • 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.//NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE./MUST REMOVE ALUMINUM FOIL OFF BOTTOM SHELVE IN DRY STORAGE IN PREP AREA./MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.//SOME SHELVES IN COOLERS DRY STORAGE NEED CLEANING
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANING /MUST REMOVE ALL MILK CRATS OFF PREMISES USED FOR STORAGE SHELVES
    • 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 CLEAN CEILING IN MEN RESTROOM REPAIR HOLES IN CEILING THROUGHT PREMISES/
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.//MUST HAVE HAIR RESTRAINTS ON ALL FOOD HANDLERS PREPAIRING UNPROTECTED FOOD ITEMS IN PREP AREA
  16. Consultation

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • above violation still remaining.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • above violation still remaining.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • above violation still remaining.
  17. Complaint

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND HOT FOODS ON HOTHOLDING UNIT NOT MEETING PROPER TEMPERATURE SUCH AS TURKEY CHILI AT 125F, BUTTERNUT SQUASH CHOWDER AT 130F, TOMATOE SOUP AT 115F, BROCCOLI CHEDDAR SOUP AT 119F, AND GINGER CARROT SOUP AT 128F. INSTRUCTED MANAGER THAT ALL HOT FOODS MUST MAINTAIN A TEMP OF 140F OR ABOVE. MANAGER DISCARDED THE SAID PROPER TOTAL 250 OZ, WORTH $50.00 CITATION ISSUED CRITICAL 7-38-005A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PASTRIES THAT WAS WRAPPED FOR SALE MUST HAVE A LABEL, COMPANY'S NAME , ADDRESS, TEL NO. ALSO ALL FOODS NOT IN THE ORIGINAL CONTAINER INSIDE THE REACH IN COOLER AND PREP COOLER MUST HAVE A LABEL AND DATED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR UNDER THE WIRE RACKS INSIDE THE DRY STORAGE ROOM AND ELEVATE ALL BOXES STOCKS 6" OFF THE FLOOR TO HAVE AN EASY ACCESS IN CLEANING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED COOK NOT WEARING HAIR RESTRAINT WHILE PREPARING AND SERVING FO0DS.INSTRUCTED MANAGER TO TELL THE COOK TO WEAR HAIR RESTRAINT WHILE PREPARING AND COOKING.

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