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FISH UNLIMITED

1419 W 79TH ST, CHICAGO, IL 60620 · Restaurant

Inspection summary

FISH UNLIMITED has been inspected 12 times by Chicago Department of Public Health since August 24, 2010. The most recent inspection, on August 6, 2014, found no infractions.

3 of 12 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 Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

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

  • 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 4 separate inspections, most recently on November 1, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

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

    Recorded 2 times across 2 separate inspections, most recently on September 15, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 July 26, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 25 times across 9 separate inspections, most recently on October 31, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 13 times across 8 separate inspections, most recently on October 31, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DOOR OF PREP COOLER IN POOR REPAIR, OFF HINGE. REPAIR SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR ALONG WALL BASE AND BEHIND HEAVY EQUIPMENT THROUGHTOUT REAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ICE BUILD-UP ON FLOOR AND AT TOP IN WALK-IN FREEZER. REMOVE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD MISSING IN WALK-IN COOLER. MUST PROVIDE SAME.
  4. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE BUILD-UP IN WALK-IN FREEZER. DEFROST/REMOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN HOOD FILTERS OF GREASE BUILD-UP IN KITCHEN AREA. MUST CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • END CAPS OF LIGHT SHIELDS IN CUSTOMER AREA AT CEILING MISSING. MUST PROVIDE.
  5. Short Form Fire-Complaint

    0 infractions

  6. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • PARTIALLY-COOKED CHICKEN WINGS -80.2F, PARTIALLY COOKED STEAK BURGERS -78.3F BOTH SITTING OUT AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW OR AT 140 DEGREES OR ABOVE. ITEMS FOUND AT IMPROPER TEMPERATURES DISCARDED. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY STORAGE RACKS IN WALK-IN COOLER & FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS & EXTERIORS OF DEEP FRYERS(USED AND UNUSED), INTERIORS & EXTERIORS OF ALL COOLERS AND FREEZERS (USED AND UNUSED), FAN GUARDS & CEILING IN WALK-IN COOLER, PREP TABLES AND SHELVES, CUTTING BOARDS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT EVERY ROOM. SEAL OPENING IN FLOOR BASE IN UNUSED STORAGE ROOM BY WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL UP ALL OPENINGS IN WALLS THROUGHOUT. REPAIR BOTTOMS OF BOTH REAR EXIT DOORS. REPLACE ALL STAINED CEILING TILES IN CUSTOMER WAITING AREA. CLEAN AND/OR PAINT ALL WALLS AND DOORS THROUGHOUT.
    • 70. NO SMOKING REGULATIONS
      • UPON ENTRY TO FOOD PREP AREA OBSERVED A PERSON SMOKING A CIGAR(OPENED THE DOOR). NO SMOKING ALLOWED ON PREMISES. CITATION ISSUED-SERIOUS 7-32-015.
  7. Complaint Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST FINISH PAINTING RAW WOOD DOORS IN REAR, CEILING(S) IN FRONT FOOD PREP, DISHWASHING AND REAR STORAGE AREAS, AND WALLS THROUGHOUT THAT ARE NO LONGER EASILY CLEANABLE. MUST ALSO FINISH REPLACING STAINED CEILING TILES IN CUSTOMER WAITING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT FROM PREMISES.
  8. Complaint

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK-IN COOLER NOT MAINTAINING ADEQUATE TEMPERATURE, INTERNAL AIR TEMPERATURE RECORDED AT 44.5F, UNIT MUST BE CAPABLE AN AIR TEMPERATURE OF 40 DEGREES OR BELOW, UNIT MUST BE REPAIRED AND CAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES /- 2 DEGREES PER CITY CODE. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES, UNIT TAGGED HELD FOR INSPECTION - CITATION ISSUED-CRITICAL 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND HOT LINKS- 50.3F, STEAK BURGERS, 53.1F, AND POLISHES-46.7F ALL IN WALK-IN COOLER, AND HOT LINKS-98.3F-103.1F ON STEAM TABLE- ALL POTENTIALLY HAZARDUS FOODS MUST BE KEPT AT 40 DEGRREES OR BELOW OR AT 140 DEGREES OR ABOVE-CITATION ISSUED-CRITICAL 7-38-005(A). 80LB VALUED AT $125.00.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 8-4-11 FROM REPORT# 606357 NOT CORRECTED: -32- PAINT RUSTY EXTERIOR OF GREASE TRAP AND RUSTY STORAGE RACKS IN WALK-IN COOLER. -33- CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT(USED AND UNUSED), ALL COOLERS AND FREEZER(USED AND UNUSED), PREP TABLES AND SHELVES, STORAGE RACKS AND SHELVES IN WALK-IN COOLER & FREEZER, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT-34-DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.-35-CLEAN AND /OR PAINT ALL WALLS, DOORS AND CEILINGS THROUGHOUT. REPLACE ALL STAINED CEILING TILES.-36-REPLACE MISSING LIGHT SHIELDS IN DISH WASHING AREA -CITATION ISSUED-SERIOUS 7-42-090 FOR NON COMPLIANCE WITH EXISTING VIOLATIONS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEE VIOLATION #29.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE VIOLATION # 29.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEE VIOLATION #29.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE VIOLATION #29.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SEE VIOLATION #29.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN FRONT FOOD PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS FOR ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT FROM PREMISES.
  9. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIOR OF GREASE TRAP AND RUSTY STORAGE RACKS IN WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • : CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT(USED AND UNUSED), ALL COOLERS AND FREEZER(USED AND UNUSED), PREP TABLES AND SHELVES, EXTERIOR OF PAPER TOWEL HOLDER, STORAGE RACKS AND SHELVES IN WALK-IN COOLER & FREEZER, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND /OR PAINT ALL WALLS, DOORS AND CEILINGS THROUGHOUT. REPLACE ALL STAINED CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN DISH WASHING AREA AND SHIELD OR PROVIDE SHATTER RESISTANT BULB IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN REAR STORAGE ROOM BY WASHROOM.
  10. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK-IN COOLER FOUND HOLDING AT IMPROPER TEMPERATURE, AIR TEMP. RECORDED AT 44F- UNIT MUST BE SERVICED AND CAPABLE OF MAINTAINING AN INTERNAL AIR TEMP OF 40F OR BELOW /2 DEGREES - CITATION ISSUED-CRITICAL 7-38-005(A). THERMOSTAT WAS ADJUSTED LOWER; HOWEVER, UNIT STILL NOT MAINTAINING ADEQUATE TEMPERATURE, MUST CALL A REFRIGERATION REPAIRMAN(LICENSED) AND IT PROPERLY SERVICED. CANNOT USE THIS UNIT UNTIL IT HAS BEEN REPAIRED AND REINSPECTED BY THE CDPH.MUST USE WALK-IN FREEZER UNTIL WALK-IN HAS BEEN REPAIRED
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • STEAK BURGERS-104.3F, SLABS OF RIBS-102.3F-110.1F, COOKED HOT LINKS-66.7F(IN WALK-IN COOLER)-ALL POTENTIALLY HAZARDOUS FOODS MUST EITHER BE STORED AT 40F OR BELOW IN REFRIGERATION OR MUST BE HELD IN HOT HOLDING AT 140F OR ABOVE. ALL PRODUCT FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED-CITATION ISSUED-CRITICAL 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MICE DROPPINGS(25) NOTED SCATTERED ON FLOOR IN REAR STORAGE ROOM WHERE CHARCOAL IS STORED, MUST CLEAN & SANITIZE ENTIRE ROOM, SEAL UP ANY OPENINGS FOUND-CITATION ISSUED-SERIOUS 7-38-0020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIOR OF GREASE TRAP AND RUSTY STORAGE RACKS IN WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT(USED AND UNUSED), ALL COOLERS AND FREEZER(USED AND UNUSED), PREP TABLES AND SHELVES, EXTERIOR OF PAPER TOWEL HOLDER, STORAGE RACKS AND SHELVES IN WALK-IN COOLER & FREEZER, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND /OR PAINT ALL WALLS, DOORS AND CEILINGS THROUGHOUT. REPLACE ALL STAINED CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN DISH WASHING AREA AND SHIELD OR PROVIDE SHATTER RESISTANT BULB IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN REAR STORAGE ROOM BY WASHROOM.
  11. Short Form Complaint

    4 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. MUST PROVIDE DRY STORAGE CONTAINERS FOR ALL OPEN SPICES WITH LIDS AND LABEL.
    • 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 SEVERAL UNCLEAN UNUSED COOLERS IN PREP AREA AND UNCLEAN COOKING EQUIPMENT PREP TABLES, THRU-OUT PREMISES, INTERIOR AND EXTERIOR SURFACES OF GREASE BUILD-UP, DEBRIS, ALSO INTERIOR OF WIC.
    • 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 INSTALL MISSING FLOOR TILES, CLEAN DEBRIS FROM FLOORS ALONG WALLS UNDER ALL STORAGE AND EQUIPMENT.
    • 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. FOUND EXCESSIVE CLUTTER IN REAR STORAGE AREAS MUST CLEAN AND WRAP UNUSED DEEP FRYERS IN REAR AREA OR REMOVE FROM PREMISES TO PREVENT PEST HARBORAGE AREA INCLUDING REAR STORE ROOM, ORGANIZE AREA REMOVE CLUTTER, ELEVATE STORAGE OFF FLOORS.
  12. Complaint

    5 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.FOUND POTENTIALLY HAZARDOUS FOODS-6 SLABS OF COOKED RIBS IN WIC MAINTAINED AT IMPROPER COLD HOLDING TEMPETURES OF 50F-51F,TEMPETUER ABUSE. OTHER FOODS IN COOL MAINTAINING 40F. FOOD NOT LABLED/DATED,NO TEMPETURE LOGS PROVIDED. EMPLOYEE STATED COOKED LAST NIGHT. MUST PROPERLY COOL FOOD BEFORE STORING.RIBS WAS DISPOSE OF BY EMPLOYEE. APPROX COST $80.00. CDI-CITATION ISSUED CRITICAL.
    • 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 PROVIDE DRY STORAGE CONTAINERS FOR ALL OPEN SPICES WITH LIDS AND LABEL.
    • 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. OBSEVED SEVERAL UNCLEAN UNUSED COOLERS IN PREP AREA AND UNCLEAN COOKING EQUIPMENT PREP TABLES, THR-OUT PREMISES,INTERIOR,EXTERIOR SURFACES OF GREASE BUILD-UP,DEBRIS. ALSO INTERIOR OF WIC.
    • 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 INSTALL MISSING FLOOR TILES,CLEAN DEBRIS FROM FLOORS ALONG WALLS UNDER ALL STORAGE AND EQUIPMENT.
    • 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. FOUND EXCESSIVE CLUTTER IN REAR STORAGE AREAS MUST CLEAN AND WRAP UN USED DEEP FRYERS IN REAR AREA OR REMOVE FROM PREMISES TO PREVENT PEST HARBORAGE AREA INCLUDING REAR STORE ROOM,ORGANIZE AREA REMOVE CLUTTER, ELEVATE STORAGE OFF FLOORS.

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