Skip to content
Loading map…

GREEN MONKEY INC.

1325 S STATE ST, CHICAGO, IL 60605 · Restaurant

Inspection summary

GREEN MONKEY INC. has been inspected 14 times by Chicago Department of Public Health since October 22, 2010. The most recent inspection, on September 30, 2021, found no infractions.

2 of 14 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 source, labelling and allergens and Pests.

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 4 times across 3 separate inspections, most recently on April 23, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 April 23, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 4 times across 3 separate inspections, most recently on June 13, 2016. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 3 times across 3 separate inspections, most recently on April 23, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 across 2 separate inspections, most recently on April 23, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-102.14 OBSERVED LICENSEE HOLDER DESIGNATED PERSON IN CHARGE DOES NOT HAVE A ORIGINAL CITY OF CHICAGO CERTIFIED FOOD SAFETY MANAGER CERTIFICATE.DESIGNATED PERSON IN CHARGE DOES NOT HAVE PROOF OF ENROLLMENT INCLUDING OR ORIGINAL CITY OF CHICAGO FOOD SAFETY MANAGER CERTIFICATE ON SITE OR FOR REVIEW. EDUCATED PERSON IN CHARGE OF PROPER FOOD HANDLING DUTIES AND RESPONSIBILITIES.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED FACILITY WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE OR POSTED WHILE PREPPING AND SERVING(PATRONS) COLD FOOD ITEMS OFFERED ON MENU (SLICE MELON, ETC). INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TEMPERATURE CONTROL FOR SAFETY(TCS) FOOD PREP, COOKING, SERVING DURING OPERATING HOURS. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-2102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE EMPLOYEE HEALTH POLICY AND SIGNATURES FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT (GLOVES, FACE MASKS, DISPOSABLE MOPS, SANITIZER) ON SITE. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FACILITY WITH OUT DRYING PROVISION OR PAPER TOWELS AT HAND SINK IN FRONT PREP AREA OF FACILITY. MUST OBTAIN AND MAINTAIN AT ALL HAND SINK IN FACILITY. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM, COOKED CHICKEN, SOUP, ETC. STORED INSIDE REACH IN COOLER & WALK IN COOLER IN FOOD PREP AREAS. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAT 24 HOURS IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.11 OBSERVED FACILITY WITHOUT THERMOMETER (TEMPERATURE MEASURING DEVICE) FOR MEASURING (PROBING) FOOD ITEMS/ PRODUCTS IN FACILITY FOR ACCURACY. INFORMED PERSON IN CHARGED THERMOMETERS ARE REQUIRED FOR MEASURING FOOD ACCURACY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED INSIDE SINK COLLECTED TOGETHER. CONDITION FOR PEST HARBORAGE. STORE WIPING INSIDE SANITIZER SOLUTION DURING OPERATION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.
  3. Canvass Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED DRY STORAGE BINS (RICE ETC.) NOT PROPERLY LABELED WITH PRODUCT NAME AND DATE AND ALSO OBSERVED POTENTIALLY HAZARDOUS FOODS (DELI MEAT, CHEESE) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE 3 DOOR REFRIGERATOR WITHOUT THE PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN DRY STORAGE LIDS. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS UNDER AND AROUND ALL COOKING EQUIPMENT AND UNDER ALL SHELVING IN THE FOOD PREP AREA AND DRY STORAGE AREA. INSTRUCTED TO CLEAN ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST DEBRIS ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT BULB NOT SHIELDED LOCATED ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO PROVIDE A LIGHT BULB SHIELD AND MAINTAIN.
  4. Canvass

    8 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3 COMPARTMENT SINK FAUCET NOT MAINTAINED AND UNABLE TO FILL UP ALL 3 COMPARTMENTS DUE TO WATER FROM THE FAUCET UNABLE TO PROPER FLOW AND SPRAYING ALL OVER THE WALLS AND FLOORS. AT THE TIME OF THE INSPECTION THE DETERGENT HOSE WAS BEING USED TO FILL UP THE FAR LEFT AND THE MIDDLE COMPARTMENTS AND THE SPRAYER ON THE FAR RIGHT COMPARTMENT WAS BEING USED TO FILL UP SAID COMPARTMENT. ALSO OBSERVED A HEAVY LEAK ON THE LEFT HOSE THAT IS ATTACHED TO THE WALL CAUSING A HEAVY ACCUMULATED BLACK SUBSTANCE TO FORM AROUND THE PLUMBING FIXTURE. INSTRUCTED TO REPAIR 3 COMPARTMENT FAUCET SO THAT FAUCET WATER WILL PROPERLY FLOW AND FILL UP ALL 3 COMPARTMENTS TO PROPERLY WASH RINSE AND SANITIZE AND REPAIR THE HEAVY LEAK AROUND THE FIXTURE FOR THE DETERGENT HOSES AND MAINTAIN. SERIOUS VIOLATION 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED MINOR VIOLATION NOT CORRECTED FROM REPORT #2099050 DATED 10/17/17; 38 - Observed gap between 3 compartment sink and wall. Observed black, slimy, mold-like substance in gaps. Must regrout to fill gap between sink and wall. Must remove black substance and sanitize. Must maintain same. INSTRUCTED TO CORRECT PREVIOUS MINOR VIOLATION AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED DRY STORAGE BINS (RICE ETC.) NOT PROPERLY LABELED WITH PRODUCT NAME AND DATE AND ALSO OBSERVED POTENTIALLY HAZARDOUS FOODS (DELI MEAT, CHEESE) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE 3 DOOR REFRIGERATOR WITHOUT THE PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN DRY STORAGE LIDS. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS UNDER AND AROUND ALL COOKING EQUIPMENT AND UNDER ALL SHELVING IN THE FOOD PREP AREA AND DRY STORAGE AREA. INSTRUCTED TO CLEAN ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL COVING IN POOR REPAIR AND DETACHED FROM THE WALL LOCATED UNDER THE EXPOSED HAND SINK IN THE FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED ACCUMULATED DUST DEBRIS ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT BULB NOT SHIELDED LOCATED ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO PROVIDE A LIGHT BULB SHIELD AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED 3 OF THE CLASS ROOM REFRIGERATORS, WITH POTENTIALLY HAZARDOUS FOOD (MILK) INSIDE, WITHOUT THERMOMETERS. INSTRUCTED TO PROVIDE THERMOMETERS AND MAINTAIN.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed aluminium foil used as a liner on bottom shelf of center table in prep area. Must remove. All surfaces must be smooth and easily cleanable. Observe excessive rust accumulation on bottom shelf of drying rack in prep area. Must remove rust or paint to make smooth and easily cleanable. Must maintain same.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed missing floor tiles in rear storage room. Must repair/replace to make smooth and easily cleanable. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed gap between 3 compartment sink and wall. Observed black, slimy, mold-like substance in gaps. Must regrout to fill gap between sink and wall. Must remove black substance and sanitize. Must maintain same.
  6. Canvass

    2 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • LIVE BIRDS IN FACILITY. FOUND 9 LIVE DOVES IN CAGES IN A HALLWAY LEADING TO AN OPEN KITCHEN ABOUT 50' AWAY, INSTRUCTED TO REMOVE BIRDS. NO CITATION ISSUED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED CHIPPED PAINT ON KITCHEN WALLS, INSTRUCTED TO INSTALL A DURABLE SURFACE THATS EASILY CLEANABLE.
  7. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN AND COOKED VEGETABLES) ARE BEING PREPARED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED. SRIOUS VIOLATION 7-38-012
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR DRAIN COVER MISSING IN THE BOYS RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN A FLOOR DRAIN COVER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED 3 COMPARTMENT SINKS TOO SMALL FOR THE LARGEST POT IN THE PREP AREA. INSTRUCTED TO REMOVE LARGE POTS OR INSTALL A LARGER 3 COMPARTMENT SINK TO SUBMERGE THE LARGEST PIECE OF EQUIPMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED A FOOD HANDLER WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE A HAIR RESTRAINT WHILE HANDLING FOOD.
  8. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HANDLE AT 3 COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  9. Canvass

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOGBOOK ON SITE AT THIS TIME OF INSPECTION. INSTRUCTED OWNER TO PROVIDE. REAR EXIT DOOR TO GARBAGE AREA NOT RODENT PROOFED 1/4 INCH GAP AT BOTTOM OF DOOR. INSTRUCTED TO REPAIR. SERIOUS VIOLATION 7-38-020 CITATION ISSUED OUTER OPENINGS NOT RODENT PROOFED/NO LOGBOOK
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED. CONTAINER OPEN WITH GARBAGE OVER FLOWING CONTAINER. DEBRIS ALONG AREA THAT MUST BE REMOVED DUE TO RODENT HARBORAGE. MUST REMOVE AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED OUTSIDE GARBAGE AREA NOT MAINTAINED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED MANAGER TO OBTAIN HER CITY OF CHICAGO SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012 CITATION ISSUED NO CERT MGR CERTIFICATE.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL OPEN BAGS OF FOOD ITEMS MUST BE STORED IN CNTAINERS WITH LIDS. MUST CORRECT AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKETS ON ALL REACH IN COOLERS IN NEED OF REPLACING. GASKETS ARE WORN IN POOR REPAIR. MUST CORRECT 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 COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP. MUST CORRECT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN THE PREP AREA NEAR THE HANDSINK IN NEED OF CLEANING TO REMOVE SPLATTER AND ALL HOLES IN NEED OF REPAIR. HOLE IN WALL IN OUTER HALLWAY IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE. HANDLE AT 3 COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER IN REAR AREA MUST BE REMOVED AND OR ORGANAIZED. MUST CORRECT AND MAINTAIN.
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    10 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 27 SMALL LIVE FLIES IN THE DRY STORAGE AND PREP AREA. INSTRUCTED TO ELIMINATE SMALL FLIES, CLEAN AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFICATE OR CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. HAM, TURKEY, DAIRY, ETC.) INSTRUCTED TO HAVE BOTH ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD TO THE EXPOSED HAND WASHING SINK TO SEPARATE IT FROM THE 3-COMP. SINK/DRAINBOARD IN THE PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE CAN OPENER AND INTERIOR OF COOKING/COOLING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT AND IN THE DRY STORAGE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE CEILING AND WALLS AROUND THE COOKING EQUIPMENT IN THE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL THE HOLES IN THE WALLS BY THE EXPOSED HANDWASHING SINK IN THE PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY STORE MOPS HANGING UP WHEN NOT IN USE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
  12. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND HOLES IN WALLS ABOVE HAND SINK AT MAIN KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER AT BASEMENT THAT MUST BE CLEANED AND ORGANIZED OR REMOVED.(OLD TOYS, DESKS,ETC.)
  13. Canvass

    2 infractions

    • 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. OBSERVED DIRT/FOOD DEBRIS INSIDE FLOOR DRAIN AND ON FLOOR UNDER AND AROUND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN FLOOR AND INTERIOR OF FLOOR DRAIN.
    • 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. NO THERMOMETER INSIDE REACH IN COOLERS. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
  14. Canvass

    2 infractions

    • 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. Found containers at main kitchen not stored properly.(must store inverted).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Found floors not clean at main kitchen/rear hallway areas.

Nearby inspected facilities

Own this business? Add a badge to your website