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FREDDIES

701 W 31ST ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

FREDDIES has been inspected 11 times by Chicago Department of Public Health since June 14, 2010. The most recent inspection, on August 20, 2013, found no infractions.

2 of 11 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 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.

  • 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 5 times across 4 separate inspections, most recently on November 25, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 July 24, 2013. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 3 times across 3 separate inspections, most recently on March 17, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on March 9, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 3, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

11 inspections

  1. Canvass

    0 infractions

  2. License

    0 infractions

  3. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND EMPLOYEE WASHING MULTI USE UTENSILS WITH NO HOT WATER AVAILABLE. INSTRUCTED MANAGER TO REWASH, RINSE AND SANITZE UTENSILS WHEN HOT WATER IS RESTORED. CRITICAL VIOLATION 7-38-030 CITATION ISSUED IMPROPER SANITIZING RINSE
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER ON SITE AT TIME OF INSPECTION. HOT WATER HEATER IN POOR REPAIR. PLUMBER ARRIVED ON SITE TO CORRECT HOT WATER TANK. CRITICAL VIOLATION 7-38-030 CITATION ISSUED NO HOT WATER ON SITE
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARDS NEEDED AT PREP AREA. WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE FOOD SPILLS. MUST CLEAN AND SANITIZE ALL AREAS.
  4. Complaint

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND POTS NOT STORED PROPERLY ON SHELVING UNITS.(MUST STORE INVERTED)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND SODA MACHINE.(CHECK VALVES)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER STORED ON FOOD SHELVES(CLOTHES, TOOLS,ETC.)
  5. Complaint

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALLS NOT SMOOTH AND EASY TO CLEAN AT FOOD STORAGE AREAS BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLKOW PREVENTION DEVICE AT ICE MACHINE WATERLINE.(CHECK VALVE)
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOODHANDLER NOT WEARING HAIR RESTRAINT.
  6. Short Form Fire-Complaint

    8 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. LABEL BULK FOOD CONTAINERS. LABEL READY TO EAT, PREPARED FOODS INSIDE REFRIGERATION UNITS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE WORN WOOD SHELVES AT PIZZA PREP AREA. REPLACE WORN TOILET SEAT COVER IN STAFF TOILET ROOM. REMOVE CARDBOARD FROM INSIDE PREP COOLER. REMOVE CLOTH LINING FROM UTENSIL STORAGE WOOD SHELF AT PIZZA PREP AREA. REPAIR COVERS AT TOP COMPARTMENT OF COLD HOLDING UNIT AT PIZZA PREP AREA. PROVIDE HANDLE AT SAID COVER AT PIZZA PREP AREA COLD HOLDING UNIT. DEFROST FREEZER AT REAR PREP AREA NEXT TO TAYLOR UNITS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF UPRIGHT REFRIGERATOR AT REAR PIZZA PREP AREA. CLEAN PIZZA CARDBOARD STORAGE SHELVES. CLEAN COMPRESSORS UNDER REFRIGERATORS IN PIZZA PREP AREA. CLEAN VENTILATION HOOD/FILTERS AT REAR PREP AREA.
    • 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 FLOORS AT REAR PREP AREA AROUND FREEZER AND REFRIGERATION UNITS TO REMOVE DARK STAINS. PROVIDE FLOOR TILES FOR FLOOR SECTION AT PIZZA PREP AREA.
    • 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. CAULK WALL AT REAR STORAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULBS AT PIZZA PREP AREA AND AT VENTILATION HOOD AT REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL DIPPER WELL WITH COLD RUNNING WATER FOR SCOOPS USED FOR ICE CREAM AND ITALIAN ICE.
    • 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.
  7. Complaint

    9 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND TAGGED (HELD FOR INSPECTION) ON 09/27/10 EQUIPMENT (FREEZERS BEING USED TO STORE ICE CREAM AND ITALIAN ICE) AT REAR PREP AREA NOT MAINTAINED. INSTRUCTED TO MAINTAIN EQUIPMENT TO PREVENT POSSIBLE CONTAMINATION AND INSTALL REQUIRED PLUMBING FOR STORING SCOOPS USED TO SERVE ICE CREAM AND ITALIAN ICE TO CUSTOMERS. ITALIAN ICE AND ICE CREAM STORED INSIDE SAID UNIT HAS BEEN RELOCATED TO WALK-IN FREEZER AT THIS TIME. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL AND RE-INSPECTION OF EQUIPMENT BY CDPH. SERIOUS 7-38-005(A) ISSUED. SUPERVISOR O'CONNOR NOTIIFIED.
    • 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. LABEL BULK FOOD CONTAINERS. LABEL READY TO EAT, PREPARED FOODS INSIDE REFRIGERATION UNITS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE WORN WOOD SHELVES AT PIZZA PREP AREA. REPLACE WORN TOILET SEAT COVER IN STAFF TOILET ROOM. REMOVE CARDBOARD FROM INSIDE PREP COOLER. REMOVE CLOTH LINING FROM UTENSIL STORAGE WOOD SHELF AT PIZZA PREP AREA. REPAIR COVERS AT TOP COMPARTMENT OF COLD HOLDING UNIT AT PIZZA PREP AREA. PROVIDE HANDLE AT SAID COVER AT PIZZA PREP AREA COLD HOLDING UNIT. DEFROST FREEZER AT REAR PREP AREA NEXT TO TAYLOR UNITS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF UPRIGHT REFRIGERATOR AT REAR PIZZA PREP AREA. CLEAN PIZZA CARDBOARD STORAGE SHELVES. CLEAN COMPRESSORS UNDER REFRIGERATORS IN PIZZA PREP AREA. CLEAN VENTILATION HOOD/FILTERS AT REAR PREP AREA.
    • 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 FLOORS AT REAR PREP AREA AROUND FREEZER AND REFRIGERATION UNITS TO REMOVE DARK STAINS. PROVIDE FLOOR TILES FOR FLOOR SECTION AT PIZZA PREP AREA.
    • 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. CAULK WALL AT REAR STORAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULBS AT PIZZA PREP AREA AND AT VENTILATION HOOD AT REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL DIPPER WELL WITH COLD RUNNING WATER FOR SCOOPS USED FOR ICE CREAM AND ITALIAN ICE.
    • 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.
  8. Complaint Re-Inspection

    1 infraction

    • 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 VIOLATIONS NOT CORRECTED UPON RE-INSPECTION FROM INSPECTION #413595 ON 09/17/10: #34 INSTRUCTED TO REPAIR FLOOR SECTIONS AT REAR PREP AREA, #38 INSTALL DIPPER WELL WITH RUNNING COLD WATER FOR HAND DIPPED ICE CREAM USED FOR MILK SHAKES AND ITALIAN ICE FLAVORS AT REAR PREP AREAS. INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER ABOVE ITALIAN ICE TOP LOADING TAYLOR MACHINE-UNUSED AT THIS TIME AND OR REMOVE SAME. MANAGER PROVIDED PROPOSAL INVOICE FROM J. GRIFFIN CONSTRUCTION 3817 S. LOWE CHICAGO, IL 60609 FOR INSTALLATION OF NEW DIPPER WELL NEAR ICE CREAM FREEZER, WORK TO BE COMPLETED ON 09/28/2010, HELD FOR INSPECTION TAG PLACED ON TOP LOADING TAYLOR MACHINE AND INSTRUCTED NOT TO USE UNTIL HOT AND COLD RUNNING WATER PROVIDED FOR TOP LOADING UNIT. AT END OF INSPECTION WRITE UP, MANAGER PROVIDED INVOICE FROM HOME CARE REMODELING REGARDING INSTALLATION OF QUARRY TILE FOR FLOOR IN REAR KITCHEN AREA AND REAR STORAGE AREA. WORK TO BE STARTED IN EVENING ON 09/28/10 AND COMPLETION DATE: SEPTEMBER 30, 2010. CONTACT PERSON: ED NELSON 2714 DANA AVE. WAUKEGAN, IL 60087. CRITICAL 7-42-090 ISSUED. SUPERVISOR NELSON NOTIFIED.
  9. Complaint Re-Inspection

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #285283 NOT CORRECTED FROM 09/03/2010: #34 INSTRUCTED TO REPAIR FLOOR SECTIONS AT REAR PREP AREA AND REPLACE CRACKED FLOOR TILES AT PREP AREAS AS NEEDED, #35 CLEAN FANS WITH DUST BUILDUP, REPAIR WALL SECTION AT REAR PREP AREA, SEAL ALL OPENINGS AT WALL AND CEILING THROUGHOUT PREMISES, #38 INSTALL DIPPER WELL WITH RUNNING COLD WATER FOR HAND DIPPED ICE CREAM USED FOR MILK SHAKES AND ITALIAN ICE FLAVORS AT FRONT AND REAR PREP AREAS. INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER ABOVE ITALIAN ICE TOP LOADING TAYLOR MACHINE-UNUSED AT THIS TIME AND OR REMOVE SAME,#41 REMOVE ITEMS FROM BLOCKING AND INSIDE MOP SINK AT FRONT AREA TO MAKE ACCESSIBLE FOR CLEANING,#42 FOODHANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOODS. SERIOUS 7-42-090 ISSUED. SUPERVISOR NOTIFIED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • PREVIOUS MINOR VIOLATION NOT CORRECTED-SEE VIOLATION #29.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PREVIOUS MINOR VIOLATION NOT CORRECTED-SEE VIOLATION #29.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PREVIOUS MINOR VIOLATION NOT CORRECTED-SEE VIOLATION #29.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PREVIOUS MINOR VIOLATION NOT CORRECTED-SEE VIOLATION #29.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • PREVIOUS MINOR VIOLATION NOT CORRECTED-SEE VIOLATION #29.
  10. Short Form Complaint

    7 infractions

    • 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. FOUND ROACH CRAWLING OUT OF FLOOR DRAIN IN BASEMENT. FOUND 20 RAT DROPPINGS NEXT TO HOT WATER TANK AND 20 MOUSE DROPPINGS SCATTERED BY REAR BASEMENT BY CHEST FREEZER. ALSO, NOTED 15 HOUSE FLIES IN THE FOLLOWING AREAS: BASEMENT AROUND CHEST FREEZER, CARDBOARD BOXES, AT WALLS AND CEILING AT PREP AREAS AND TWO COMPARTMENT SINK ON 1ST. FLOOR. IN ADDITION, FOUND 10 FRUIT FLIES BY HOT WATER TANK, CHEST FREEZER, AND BROWN PAPER BAGS STORAGE AREA IN BASEMENT. OUTER OPENINGS NOT PROTECTED. FOUND THREE ENTRANCE/EXIT DOORS AT PIZZA PREP AREA, COOKING AREA AT REAR ON 1ST. FLOOR AND BASEMENT NOT RODENT PROOFED/INSECT PROOFED. BASEMENT DOOR AND REAR SIDE DOOR IN PIZZA PREP AREA WITH 1/4 INCH GAP BENEATH DOORS AND REAR DOOR BY COOKING AREA WIDE OPEN WITH NO SCREENS ALLOWING FLY ENTRY. ALSO, FOUND WINDOW AT PIZZA PREP AREA OPEN TO OUTSIDE AIR NOT SCREENED. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. INSTRUCTED TO MAKE SAID DOORS TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN, RODENT PROOF SAME, AND PROVIDE SCREENS TO PREVENT PEST/FLY ENTRY. SERIOUS 7-38-020 ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN COMPRESSORS UNDER/BEHIND REFRIGERATION UNITS.
    • 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. INSTRUCTED TO REPAIR FLOOR SECTIONS AT REAR PREP AREA AND REPLACE CRACKED FLOOR TILES AT PREP AREAS AS NEEDED.
    • 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. Use dustless cleaning methods. CLEAN ALL PIPING, CONDUITS, WIRES, AT WALL AND CEILING IN PREP AREAS TO REMOVE DUST BUILD-UP, CLEAN CEILING PANELS AT REAR PREP AREA AND SOILED CEILING PANELS, CLEAN FANS WITH DUST BUILDUP. REPAIR WALL SECTION AT REAR PREP AREA. SEAL ALL OPENINGS AT WALL AND CEILING THROUGHOUT PREMISES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL DIPPER WELL WITH RUNNING COLD WATER FOR HAND DIPPED ICE CREAM USED FOR MILK SHAKES AND ITALIAN ICE FLAVORS AT FRONT AND REAR PREP AREAS. INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER ABOVE ITALIAN ICE TOP LOADING TAYLOR MACHINE-UNUSED AT THIS TIME AND OR REMOVE SAME. INSTRUCTED TO INSTALL HAND WASH SINK AT REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED ITEMS FROM BASEMENT AND 1ST. FLOOR, REMOVE ITEMS FROM BLOCKING AND INSIDE MOP SINK AT FRONT AREA TO MAKE ACCESSIBLE FOR CLEANING.
    • 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. FOODHANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOODS.
  11. Complaint

    12 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 WHITE BULK CONTAINER STORING AU JUS/GRAVY INSIDE REFRIGERATOR AT IMPROPER TEMPAERATURE OF 57.5F. MANAGER STATES PRODUCT WAS PREPARED 06/13/10. NO TIME/TEMPERATURE LOGS PROVIDED. INSTRUCTED TO COOL HOT FOODS FROM 140F TO 70F IN TWO HOURS AND 70F-40F IN FOUR HOURS. MANAGER VOLUNTARILY DISCARDED SAID FOOD PRODUCT. APPROXIMATE WEIGHT 5 GALLONS. CRITICAL 7-38-005(A) ISSUED.
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER RINSING HANDS INSIDE BUCKET WITH WATER,SOAP,AND SANITIZER AT FOOD PREP AREA. THEN, USING COMMON WHITE TOWEL TO DRY HANDS. ALSO, NOTICED SEVERAL FOOD HANDLERS WITH STYROFOAM CUPS/NO LIDS WITH BEVERAGES AT PIZZA PREP AREA. INSTRUCTED TO USE HAND WASH SINK TO PROPERLY WASH HANDS PER CITY CODE, INSTRUCTED TO NOT USE COMMON TOWEL TO DRY HANDS-USE PAPER TOWELS OR SANITARY HAND DRYING DEVICE, INSTRUCTED TO CONSUME FOOD AND BEVERAGE IN DINING AREA AND WASH HANDS BEFORE RETURNING TO WORK, AND REMOVE BUCKETS AT PREP AREA. CRITICAL 7-38-010 (A) ISSUED.
    • 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. FOUND IMPROPER STORAGE OF RAW CHICKEN ABOVE OPEN CONTAINER OF CHERRY TOMATOES INSIDE REFRIGERATOR AND UNCOVERED CONTAINER OF RAW SAUSAGE ABOVE SLICED, READY TO EAT TOMATOES. ALSO, FOUND OPEN CONTAINER OF AU JUS STORED INSIDE REFRIGERATOR WITH OVERHEAD CONDENSATION DRIPPING INTO SAID PRODUCT. INSTRUCTED TO PROPERLY STORE RAW FOOD PRODUCTS SEPARATE AND AWAY FROM READY TO EAT FOOD ITEMS AND COVER FOOD ITEMS DURING STORAGE TO PROTECT FROM CONTAMINATION. FOOD PRODUCTS WERE REMOVED AND AU JUS WAS DISCARDED FROM REFRIGERATION UNIT. SERIOUS 7-38-005(A) ISSUED.
    • 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. LABEL BULK FOOD CONTAINERS AND LABEL/DATE READY TO EAT FOOD PRODUCTS INSIDE REFRIGERATION UNITS I.E. CHEESE, LUNCHMEAT, AND SALADS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR GASKET IN POOR REPAIR AT CHEST FREEZER IN BASEMENT. PROVIDE RACKS/SHELVES TO STORE ITEMS-REMOVE POP CRATES BEING USED TO STORE ITEMS ON 1ST. FLOOR AND BASEMENT. DEFROST ALL CHEST FREEZERS TO REMOVE EXCESSIVE ICE BUILD-UP. PAINT RAW WOOD SHELF AT REAR PREP AREA UNDER CHEST FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN VENTILATION HOOD, FILTERS, LIGHT BULBS AT VENTILATION HOOD, VENT COVERS INSIDE REFRIGERATION UNITS, AND COMPRESSORS UNDER/BEHIND REFRIGERATION UNITS. CLEAN UNDER, AROUND SODA DISPENSER NOZZLES, INTERIOR OF REFRIGERATION UNITS, INTERIOR OF DEEP FRYERS.
    • 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. INSTRUCTED TO REPAIR FLOOR SECTIONS AT REAR PREP AREA AND REPLACE CRACKED FLOOR TILES AT PREP AREAS AS NEEDED. CLEAN FLOORS THROUGHOUT PREMISES, ESPECIALLY ALONG WALL BASE BY SINKS AND EQUIPMENT.
    • 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. Use dustless cleaning methods. CLEAN ALL PIPING, CONDUITS, WIRES, AT WALL AND CEILING IN PREP AREAS TO REMOVE DUST BUILD-UP, CLEAN CEILING PANELS AT REAR PREP AREA AND SOILED CEILING PANELS, CLEAN FANS WITH DUST BUILDUP. REPAIR WALL SECTION AT REAR PREP AREA. SEAL ALL OPENINGS AT WALL AND CEILING THROUGHOUT PREMISES.
    • 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. PROVIDE SHATTER PROOF BULBS AND OR LIGHT SHIELDS FOR LIGHT FIXTURES IN WALK-IN FREEZER AND AT VENTIALTION HOOD. REPLACE LIGHT BULB IN REFRIGERATION UNIT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL DIPPER WELL WITH RUNNING COLD WATER FOR HAND DIPPED ICE CREAM USED FOR MILK SHAKES AND ITALIAN ICE FLAVORS AT FRONT AND REAR PREP AREAS. INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER ABOVE ITALIAN ICE TOP LOADING TAYLOR MACHINE-UNUSED AT THIS TIME AND OR REMOVE SAME. INSTRUCTED TO INSTALL HAND WASH SINK AT REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED ITEMS FROM BASEMENT AND 1ST. FLOOR, REMOVE ITEMS FROM BLOCKING AND INSIDE MOP SINK AT FRONT AREA TO MAKE ACCESSIBLE FOR CLEANING.
    • 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. FOODHANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOODS.

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