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GIORDANO'S ON JACKSON

223-225 W JACKSON BLVD, CHICAGO, IL 60606 · Restaurant

Inspection summary

GIORDANO'S ON JACKSON has been inspected 19 times by Chicago Department of Public Health since December 17, 2015. The most recent inspection, on May 18, 2026, recorded 5 infractions.

2 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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 10 times across 6 separate inspections, most recently on May 18, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 5 separate inspections, most recently on May 18, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 5 times across 3 separate inspections, most recently on May 18, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 January 31, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on August 27, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

19 inspections

  1. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDWASHING SINK IN THE REAR PASTA PREP AREA AND CENTRAL BAR AREA OBSTRUCTED WITH EMPTY SANITIZER BUCKETS. INSTRUCTED TO RELOCATE SANITIZER BUCKETS AND MAINTAIN ALL HANDWASHING SINKS FREE FROM OBSTRUCTIONS AND ACCESSIBLE FOR USE IN HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE REMOVED OBSTRUCTIONS AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES: GRILLED ONIONS AT 51.0F AND ANCHOVIES AT 50.1F AT THE PIZZA PREP AREA LINE COOLER; PASTA AT 54.1F, CHICKEN AT 54.0F, BEEF AT 47.0F AT THE PASTA LINE DRAWER COOLER. INSTRUCTED TO DENATURE AND DISCARD TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. APPROXIMATELY 35.0 LBS. OF FOOD VALUED AT APPROXIMATELY $200.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL LISTED TCS FOOD ITEMS AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED UPRIGHT DAIRY COOLER MISSING INTERNAL AMBIENT AIR THERMOMETER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS USED FOR WIPING EQUIPMENT SURFACES STORED IN WATER WITHOUT SANITIZER THROUGHOUT FACILITY. INSTRUCTED TO STORE WIPING CLOTHS USED FOR WIPING EQUIPMENT SURFACES IN AN ADEQUATE SANITIZER SOLUTION BETWEEN USES AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE FOLLOWING PLUMBING FIXTURES IN POOR REPAIR: HANDWASHING SINK FAUCETS AT THE FRONT SERVER AREA AND PIZZA PREPARATION AREA LEAKING BUT FUNCTIONAL; HANDWASHING SINK IN THE REAR MOP SINK AREA DRAIN PLUMBING LEAKING BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE ALL LISTED PLUMBING FIXTURES TO ELIMINATE LEAKS AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
  2. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • Employee's toilet room receptacle missing a lid, Instructed to provide.
  3. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Missing refrigerator thermometer in 2 prep coolers, instructed to provide
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Bulk food container ( flour) not labeled, instructed to lable.
  4. Canvass

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER-STAINED CEILING TILES IN THE WOMENS BATHROOM. INSTRUCTED TO REPLACE THE STAINED CEILING TILES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRTY AND DUSTY EXHAUST FAN IN THE HOT TEMPERATURE DISH AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNT OUT LIGHT BULB IN THE WALK-IN COOLER. INSTRUCTED TO REPLACE AND MAINTAIN.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND ICE MACHINE FILLED WITH A MINIMAL AMOUNT OF ORANGE UNKNOWN SUBSTANCE AT TOP INTERIOR OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN, SANITIZE, AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO TEMPERATURE MEASURING DEVICE FOR HIGH TEMPERATURE DISH MACHINE. IN HOT WATER MECHANICAL WAREWASHING OPERATIONS, AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND MOLD LIKES SUBSTANCE ON EXTERIOR OF BEVERAGE DISPENSER. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO COVERED GARBAGE RECEPTACLE LOCATED IN EMPLOYEES UNISEX TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS THROUGHOUT FACILITY FILLED WITH FOOD DEBRIS. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
  7. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS LINER ON SHELVES IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
  8. Canvass

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT ON PREMISES DURING INSPECTION OBSERVED TO BE BLOOD BORNE PATHOGEN CLEAN UP KIT WITH OUT PROPER SANITIZING SOLUTION AND NO MOP FOR VOMIT CLEAN UP . INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE HOT HOLDING UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED USE OF UNWRAPPED STRAWS IN BAR AREA.SINGLE-SERVICE AND SINGLE-USE ARTICLES AND CLEANED AND SANITIZED UTENSILS SHALL BE HANDLED,DISPLAYED AND DISPENSED SO THAT CONTAMINATION OF FOOD AND LIP CONTACT SURFACES IS PREVENTED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED SOME USE OF BATTLED SODA CRATES FOR ELEVATION AT THE WALK IN COOLER AREA, INSTRUCTED NOT TO USE CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FACILITY USES HIGH TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE.PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED THAT OUTSIDE TRASH AREA IS COMMUNITY AREA WITH AT LEAST 10 DIFFERENT TRASH DUMPSTERS AND HAS LOTS OF TRASH AROUND TRASH CAN AND GREASE RECEPTACLES. MUST CLEAN AND MAINTAIN
  9. Complaint Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(F) NO EMPLOYEE HEALTH POLICY FOR EMLOYEES. INSTRUCTED MANAGER TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO EMPLOYEE HEALTH POLICY FOR CLEAN-UP FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION NO CITATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 FLOORS UNDER BAR NOT MAINTAINED/ CLEAN. INSTRUCTED TO CLEAN/ MAINTAIN FLOORS UNDER BAR OF DEBRIS. ALSO CLEAN PEPSI LINES ALONG FLOOR IN SAME AREA
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED WALLS AND CEILING INSIDE THE BEER WALK IN COOLER NOT CLEAN/MAINTAIN. INSTRUCTED TO CLEAN/MAINTAIN
  10. Complaint

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • MANAGER ON DUTY AND NO EMPLOYEE AT THIS TIME WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, ( SOUP, PASTA,ETC). PRIORITY FOUNDATION VIOLATION ISSUED 7-38-012
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE HEALTH POLICY FOR CLEAN-UP FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION NO CITATION
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE GREASE WASTE STORAGE CONTAINER NOT MAINTAINED, ( EXTERIOR TOP ENCRUSTED WITH GREASE AND LID OPEN ACCESSIBLE FOR RODENTS. INSTRUCTED TO CLEAN CONTAINER AND REPAIR LID TO BE TIGHT-FITTING. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-020B
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER BAR NOT MAINTAINED/ CLEAN. INSTRUCTED TO CLEAN/ MAINTAIN FLOORS UNDER BAR OF DEBRIS. ALSO CLEAN PEPSI LINES ALONG FLOOR IN SAME AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS AND CEILING INSIDE THE BEER WALK IN COOLER NOT CLEAN/MAINTAIN. INSTRUCTED TO CLEAN/MAINTAIN.
  11. Canvass Re-Inspection

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 1- COMPARTMENT SINK AT BAR LEAKING .MUST REAPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CHEMICALS AND CLEANING TOWELS ON FLOORS. INSTRUCTED TO PROPERLY ORGANIZE OFF FLOORS ON SHELVING.
  12. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED HIGH TEMPERATURE DISH MACHINE BEING USED DURING INSPECTION. IMPROPER FINAL RINSE TEMPERATURE OF 165.0F. INSTRUCTED TO REPAIR. HIGH TEMPERATURE DISH MACHINE FINAL RINSE MUST BE AT LEAST 180.0F. INSRUCTED NOT TO USE MACHINE UNTIL REINSPECTED BY THE HEALTH DEPT. MACHINE WILL BE TAGGED HELD FOR INSPECTION. INSTRUCTED TO USE 3- COMPARTMENT SINK TO WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSIL, CDI. CRITICAL VIOLATION 7-38-030
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 1- COMPARTMENT SINK AT BAR LEAKING .MUST REAPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CHEMICALS AND CLEANING TOWELS ON FLOORS. INSTRUCTED TO PROPERLY ORGANIZE OFF FLOORS ON SHELVING.
  13. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found heavily soiled cutting boards along reach in cooler in kitchen. Must resurface or replace cutting boards. Must maintain same.
  14. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Found rear entry door with 1/2- 1 inch gap along bottom. Found east, front revolving door with 1 - 3 inch gaps (damaged or missing weather stripping) along bottom and lower side edges of the 4 doors. Advised all doors must be tight fitting to prevent pest entry. Serious violation 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found heavily soiled cutting boards along reach in cooler in kitchen. Must resurface or replace cutting boards. Must maintain same.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Found small amounts of orange, slimy, mold-like substance in upper interior of ice machine in kitchen. Found small amount of rust along metal in the lower interior of ice machine. Must remove these substances, detail clean and sanitize ice machine. Must maintain same.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Found lights in rear dry storage room not shielded. Must provide light shield, end caps or shatter proof bulbs in all areas where food is prepped or stored. Must maintain same.
  15. Canvass Re-Inspection

    0 infractions

  16. Complaint

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED PREMISES WALK IN COOLER MAINTAINING IMPROPER TEMPERATURE OF 47.8F.WALK IN COOLER MUST MAINTAIN 40.0F OR BELOW. PREMISES MUST NOT USE COOLER .MUST USE ADDITIONAL WALK IN COOLERS AND REACH IN COOLERS ON PREMISES THATS 40F OR BELOW FOR FOOD STORAGE-CDI.COOLER WILL BE TAGGED HELD FOR INSPECTION . MUST CONTACT CDPH FOR TAG REMOVAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS INSIDE WALK IN COOLER MAINTAINED AT IMPROPER TEMPERATURES:APPROX (45LBS)OF ALFREDO SAUCE-50.7F,50.9F,20LBS SLICED COOKED CHICKEN BREAST--51.9F,20LBS OF WHOLE COOKED CHICKEN BREAST-50.4F, 20LBS OF CHICKEN WINGS,(25LBS SPAGHETTI PASTA AND OTHER COOKED PASTA,((35LBS)RIGATONI-49.4F,FRESH CALAMARI -48.9F,45.2F,CHOPPED TOMATOES-40LBS-48.9F,SLICED TOMATOES-50.3F,SLICED CHERRY TOMATOES-51.9F, 16-2LB TRAYS OF COOKED MEAT LASAGNA-47.6F,47.8F, 2-(10LB) CONTAINERS OF IT MARKET DELI MEATS-48.6F. ALSO 2,(5LB BAGS) OF HOT SOUP NOT PROPERLY COOLED AT 119.6F.APPROX 175LBS OF FOOD AT COST APPROX $1500 REMOVED FROM WALK IN AND REACH IN COOLERS, DISCARDED BY MANAGER,CDI.MUST MAINTAIN COLD FOODS AT 40F OR LESS.MUST PROPERLY COOL FOODS BEFORE STORING.CRITICAL VIOLATION ISSUED 7-38-005A
  17. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • : FLOORS NEED RE-GROUTING THRU-OUT FRONT AREA AT ICE MACHINE AND AT BAR.MUST REPAIR.ALSO SEL GAP ALONG COVING BEHIND COOLERS ACROSS FRONT CASHIER COUNTER.MUST REPAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL IDPH FOOD TRAINING CERTIFICATES FOR EMPLOYEES BY NEXT ROUTINE INSPECTION
  18. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREMISES PREP COOLER IN PIZZA PREP AREA NOT MAINTAINED.AIR TEMPERATURE OF COOLER MAINTAINED AT 48.F.COOLER MUST MAINTAIN TEMPERATURE OF 40F OR BELOW.MUST USE ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW,CDI.CRITICAL VIOLATION ISSUED 7-38-005A. MUST CONTACT CDPH FOR REINSPECTION OF COOLER BEFORE USING.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND IMPROPER TEMPERATURES OF FOODS INSIDE PIZZA PREP COOLER.APPROX 20LBS OF PESTO CHICKEN-50.9F,3LBS CHICKEN SAUSAGE-47.8F,25LBS IT SAUSAGE-51.F,15LBS BBQ CHICKEN-51.6F 15LBS HAM-47.7F,10LBS RAW GROUND BEEF 48.8F GROUND BEEF.ALL FOODS WAS REMOVED BY MANAGER AND DISCARDED-CDI APPROX COST $375.00./98LBS MUST MAINTAIN COLD FOODS AT 40F OR BELOW.CRITICAL VIOLATION ISSUED-7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF IMPROPER PEST CONTROL. OBSERVED 3-LIVE ROACHES ON PREMISES IN PREP AREA ON LOWER WALLS UNDER TABLE AND INSIDE CRACK/OPENINGS IN WALLS.MUST CONTACT PEST CONTROL.SERIOUS VIOLATION ISSUED 7-38-020
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED RE-GROUTING THRU-OUT FRONT AREA AT ICE MACHINE AND AT BAR.MUST REPAIR.ALSO SEL GAP ALONG COVING BEHIND COOLERS ACROSS FRONT CASHIER COUNTER.MUST REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED OPENINGS IN WALLS IN PAPER STORAGE ,UNDER PREP TABLES AND DISH MACHINE,HAND SINKS AROUND PIPES.MUST SEAL TO PREVENT HIDING AREAS FOR PEST.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL IDPH FOOD TRAINING CERTIFICATES FOR EMPLOYEES BY NEXT ROUTINE INSPECTION
  19. License

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN/SANITIZE AND/OR REPLACE THE CAULKING AT THE TOP OF THE DISH WASHING MACHINE AREA. FOUND ABOVE STATED GRIMMY AND WITH A BLACK SUBSTANCE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY HOT WATER FAUCET AT THE BAR EXPOSED HAND SINK FURTHEST TO THE LEFT HAND SIDE OF THE BAR. ALSO MUST TIGHTEN THE BAR 3-COMP SINK FAUCET BASE TO PREVENT LEAK. MUST PROVIDE AN ADDITIONAL SINK STOPPER FOR THE BAR 3-COMP SINK SO AS TO ALWAYS HAVE 3 SINK STOPPERS AT SAID SINK AT ALL TIMES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD PREP STAFF MEMBERS WITH BEARDS NOT WEARING FACIAL HAIR RESTRAINTS. MUST WEAR AND PROVIDE AT ALL TIMES.

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