HOST INTERNATIONAL INC, CHILIS T-2

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

42 inspections

1. CanvassJan 27, 2026

   0 infractions

2. Canvass Re-InspectionOct 9, 2025

   0 infractions

3. CanvassOct 2, 2025

   3 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED ACCUMULATED BLACK DIRT BUILD UP INSIDE SODA ICE MACHINE UPPER PORTION DRIPPING INTO ICE. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-005. ALL ICE INSIDE ICE MACHINE VOLUNTARILY DISCARDED.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDES OF DISHWASH DRAINBOARDS. INSTRUCTED MANAGER MUST CLEAN LOWER SIDES OF DISHMACHINE DRAINBOARDS AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FLOOR TILES IN POOR REPAIR AT DISHMACHINE AREA, LOW GROUT. INSTRUCTED MANAGER MUST REPAIR/REGROUT DAMAGED FLOOR TILES AT DISHMACHINE AREA.
4. CanvassMar 25, 2025

   4 infractions

   • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
     • NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS THROUGH OUT THE PREP AREAS.
5. CanvassOct 24, 2024

   3 infractions

   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED FOOD DEBRIS AND SPILLS ON STORAGE SHELVES IN THE WALK-IN COOLER. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE THREE-COMPARTMENT SINK IN THE REAR WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO REPLACE AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON FLOORS UNDERNEATH AND BETWEEN ALL COOKING EQUIPMENT IN THE REAR PREP AREA.---ALSO OBSERVED DIRTY FLOOR DRAINS IN THE REAR WASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS INBETWEEN AND UNDERNEATH ALL COOKING EQUIPMENT, FLOOR DRAINS AND MAINTAIN.
6. CanvassJun 7, 2024

   6 infractions

   • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
     • NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
   • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
     • NOTED EMPLOYEES WHILE WEARING GLOVES USED HANDS TO SERVE READY TO EAT FOODS (FRIED POTATOES AND SAUSAGE PATTIES), THEN WENT ON TO WIPE PREP TABLE AND THEN CONTINUED TO PORTION FOOD ON PLATES WITHOUT CHANGING GLOVES OR WASHING HANDS. WHEN SHE FINALLY CHANGED HER GLOVES, SHE DID NOT WASH HER HANDS BEFORE PUTTING ON NEW GLOVES.INSTRUCTED MANAGEMENT ON THE PROPER USE OF GLOVES AND WHEN TO WASH HANDS. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • NOTED TEMPERATURE OF SERVICE COOLER AT THE FOOD PREP AREA TO BE IMPROPER AT 46.5F. FOOD INSIDE COOLER WAS STILL FROZEN. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-005. NO CITATION ISSUED.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALLBASE AND UNDERNEATH EQUIPMENT. ALSO NOTED DIRTY AND DUSTY CEILING FANS THROUGH OUT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
7. Suspected Food Poisoning Re-inspectionAug 7, 2023

   1 infraction

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-501.11--OBSERVED A TORN DOOR GASKETS INSIDE OF THE 4 DOOR COOLER UNDERNEATH THE COOKING GRILL.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.
8. Suspected Food PoisoningJul 28, 2023

   10 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED A SLIGHT DEBRIS ACCUMULATION ON THE INTERIOR OF THE ICE MACHINE. MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED APPROXIMATELY 40 LIVE SMALL FLIES ON THE WALLS AND CEILING IN THE REAR FOOD PREP/DISHWASHING 3-COMPARTMENT SINK AREA AND IN BAR AREAS AND CUSTOMER DINING AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED STAINED CUTTING BOARDS ON TOP OF THE MAIN PREP LINE COOLER.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED A TORN DOOR GASKETS INSIDE OF THE 4 DOOR COOLER UNDERNEATH THE COOKING GRILL.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • DETAIL CLEAN SIDES OF HOT COOKING EQUIPMENTS,INTERIOR OF MICROWAVE,INTERIORS BOTTOM COMPARTMENTS OF THE DEEP FRYERS,GASKETS AROUND THE COOLERS,KITCHEN PREP STORAGE SHELVINGS,AND EXTEROR SURFACES OF THE DISHMACHINE WITH DRIED-UP DEBRIS AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE HANDWASHING SINK NEXT TO THE COOKING GRILL AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE FLOORS AROUND THE GREASE TRAP BOX AND UNDERNEATH THE HOT COOKING EQUIPMENTS TO BE DIRTY WITH EXCESSIVE GREASE BUILD-UP,SPILLED DEBRIS.INSTRUCTED TO CLEAN FLOORS THROUGHOUT IN DETAIL AND MAINTAIN. OBSERVED STAINED WALLS WITH SOME MOLD LIKE BUILD-UP NEXT TO THE DISHWASHING MACHINE.INSTRUCTED TO CLEAN WALLS IN DETAIL AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED CLUTTERED STORED ITEMS(UNUSED TOASTER,COFFEE POTS ETC).INSTRUCTED TO REMOVE SAID CLUTTER DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • INSTRUCTED TO REMOVE ACCUMULATIONS OF EXCESSIVE DUST BUILD-UP FROM CEILING VENTILATION COVERS AND ATTACHED EQUIPMENTS THROUGHOUT THE FOOD PREP AREAS AND CUSTOMER DINING AREAS AND MANTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED BURNT-OUT LIGHT BULBS FOR LIGHT FIXTURES AT REAR SIDE FOOD PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
9. CanvassMay 20, 2022

   3 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CARDBOARD BEING USED AS SHELF LINER. ALL SURFACES NEED TO BE SMOOTH AND EASILY CLEANABLE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED DEEP ONE COMPARTMENT SINK WITH FOOD/DEBRIS INSIDE COVERED BY A CUTTING BOARD AND BEING USED AS A CUTTING SURFACE. MAKE SURE SINK IS COMPLETELY CLEAN AND DRY BEFORE COVERING.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED FLOORS NEED TO BE CLEANED IN DETAIL UNDER EQUIPMENT AND ALONG WALLS. CLEAN AND MAINTAIN.
10. CanvassNov 5, 2021

    9 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF (2) ICE MACHINE WITH MINIMAL BUILD-UP (ON TOP OF BEVERAGE DISPENSER) IN PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL COOLERS WITH SYRUP AND WATER BUILD-UP BEHIND THE BAR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP SHELVES WITH EXCESSIVE DUST AND DRIED FOOD DEBRIS ALONG COOKING LINE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF UNUSED COOLERS IN PREP/COOKING AREA AND UNUSED WINE COOLER WITH DRIED SYRUP AND SOME LITTER (IN THE BAR AREA)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN TABLE UNDERNEATH (2) BEVERAGE DISPENSER IN PREP/COOKING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION ABOVE REAR PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAINS IN PREP AND FLOOR UNDERNEATH DISHMACHINE IN DISHWASHING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO SEAL HOLES ON WALL IN REAR PREP AREA (BY THE WALK-IN COOLER).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH SOME LITTER AND DRIED FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BAR AREA.
11. CanvassMar 29, 2021

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO PROPERLY LABEL FOOD CONTAINER IDENTIFIED WITH COMMON NAME (SALT, SUGAR, OATMEAL ETC)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES IN BETWEEN COOKING EQUIPMENT (FRYERS, STOVE) WITH EXCESSIVE GREASE AND DRIED FOOD ACCUMULATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR LEAKY HOT FAUCET HANDLE AT 3 COMPARTMENT SINK (WATER CONTINUOUSLY RUNNING).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS IN BETWEEN COOLERS WITH GREASE AND FOOD DEBRIS ACCUMULATION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPLACE NON OPERABLE LIGHT BULBS ABOVE DISHWASHING AREA TO PROVIDE ADDITIONAL LIGHTING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER (S) WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
12. Canvass Re-InspectionJul 30, 2020

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SINK ON CONVENIENT DISTANCE FOR EMPLOYEE IN KITCHEN COOKING LINE OF FACILITY. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUED.
13. CanvassMar 20, 2020

    13 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SINK ON CONVENIENT DISTANCE FOR EMPLOYEE IN KITCHEN COOKING LINE OF FACILITY. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCS FOOD AT IMPROPER TEMPERATURE: 5 LBS OF COOKED CHILI AT TEMP OF 46.5F; 5 LBS PICO DE GALLO 46.0 F, 10 LBS IN HOUSE MADE TOMATO SALSA 46.5 F ,MENTIONED PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER .FOOD DISCARDED AND DENATURED PRIORITY VIOLATION:7-38-005,NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF REFRIGERATOR AT 46.5F WITH TCS FOODS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED,FAX OR EMAIL TO CDPH.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.(PRIORITY 7-38-005) NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED THAT PREPARED PANCAKES MIX IS STORED IN REACH UNSER COOLER WITH OUT COMMON NAME POSTED ON CONTAINER.ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THAT EMPLOYEE WORE WATCHES AND BRACELETS AND RINGS ON HANDS WHILE WORKING WITH FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN AND MAINTAIN CLEAN FOOD DEBRIS BUILD UP FROM FRYER CABINET,COILS OF COOLING EQUIPMENT,WHEEL BASES OF ALL EQUIPMENT.MUST CLEAN BUILD FROM DRAINS ON SODA MACHINE .
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING AREAS GASKETS AND COOLERS DOORS AND SIDES OF HOT COOKING EQUIPMENT AT THE FRY STATION PREP AREA WITH ACCUMULATIONS OF GREASE BUILD-UP,EXTERIOR SURFACES OF THE TORTILLA CHIP WARMER,PREP LINE WARMER SHELVING WITH GREASE BUILD-UP,EXTERIOR SURFACES OF DISH MACHINE UNIT,INTERIOR/EXTERIOR KITCHEN STORAGE SHELVING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR FAUCET CLOSING VALVE ON SPRAYER PRIOR DISH MACHINE, AND MUST REPAIR PIPES UNDER 3 COMPARTMENT SINK
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED THREE COMPARTMENT SINK IN DISHWASHING AREA IN DISREPAIR NOT DRAINING PROPERLY (SLOW DRAINING), WATER RELEASED FROM ONE COMPARTMENT(BASIN) BACKUP INSIDE ANOTHER COMPARTMENT(BASIN) WHEN RELEASED INSIDE SINK. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND MUST REPAIR SINK AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER OF EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS IN STORAGE ROOMS.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED THE FOLLOWING:- -FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS, INSTRUCTED TO DETAIL CLEAN AND SANITIZE ESPECIALLY AREAS WITH PEST ACTIVITY, CLEAN AND MAINTAIN WALLS WITH CRACKS AND SPILLS. MUST UPGRADE HOUSEKEEPING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED LIGHT BULB INSIDE REACH IN COOLER LOCATED IN DRY STORAGE AREA
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACED NON WORKING LIGHTS IN FOOD PREP AREA
14. CanvassOct 29, 2019

    8 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN SODA COUNTER BY DINING AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT BAR SINK WITH BLACK MOLD-LIKE ACCUMULATION BEHIND BAR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP AND COUNTER SHELVES, INTERIOR SURFACES OF ALL STORAGE CABINETS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION IN PREP/COOKING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE DRIED FOOD ACCUMULATION INSIDE WALK-IN COOLER/WALK-IN FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS UNDER AND AROUND 3 COMPARTMENT BAR SINK WITH CLUTTER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO SEAL HOLES ON WALL BY SALAD PREP AREA IN REAR PREP/COOKING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER DUST ACCUMULATION ABOVE REAR PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO RE-GROUT FLOOR TILES WITH DEEP SEAMS BY HANDSINK, INFRONT OF COFFEE MACHINE AND SOME IN PREP/COOKING AREA.
15. CanvassApr 3, 2019

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND LOW TEMPERATURE DISH WASHING MACHINE FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). TECHNICIAN ARRIVED (CORRECTED ON SITE) FINAL SANITIZING RINSE NOW AT 100 PPM CHLORINE CONCENTRATION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED - COS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SIDES OF COOKING EQUIPMENT WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOT HOLDING UNIT WITH DUST ACCUMULATION IN PREP/COOKING LINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION ABOVE BAR AREA
16. Canvass Re-InspectionSep 21, 2018

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12 INSTRUCTED TO REPLACE WORNED-OUT/STAINED COLORED CODED CUTTING BOARDS STORED ON SHELVING IN DISHMACHINE AREAS AND TO MAINTAIN.
17. CanvassSep 14, 2018

    5 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.112(C) OBSERVED LIVE FRUIT FLIES AT BAR AREAS AND SIDE OF DINING AREA FOR CUSTOMERS ALSO, ALONG THE HALLWAY LEADING TO REAR DRY STORAGE ROOM. APPROXIMATELY 20 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THESE AREAS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS AND NOTIFY THE PEST CONTROL COMPANY TO SERVICE THE PREMISES.PRIORITY FOUNDATION 7-38-020(A),CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12 INSTRUCTED TO REPLACE WORNED-OUT/STAINED COLORED CODED CUTTING BOARDS STORED ON SHELVING IN DISHMACHINE AREAS AND TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING AREAS GASKETS AND COOLERS DOORS AND SIDES OF HOT COOKING EQUIPMENTS AT THE FRY STATION PREP AREA WITH ACCUMULATIONS OF GREASE BUILD-UP,EXTERIOR SURFACES OF THE TORTILLA CHIP WARMER,PREP LINE WARMER SHELVING WITH GREASE BUILD-UP,EXTERIOR SURFACES OF DISHAMCHINE UNIT,INTERIOR/EXTERIOR KITCHEN STORAGE SHELVINGS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 (A) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP AREAS AND BAR AREAS TO REMOVE SPILLAGE DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17 (A) INSTRUCTED TO REMOVE DUSTS ACCUMULATIONS ON CEILING LIGHT COVERS AND ON CEILING TILES AND CEILING VENTILATION COVERS THROUGHOUT THE FOOD PREP AREAS AND BAR AREAS CUSTOMER DINING AREAS AND TO MAINTAIN.
18. Canvass Re-InspectionJun 7, 2018

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN GASKET AT THE LOWER DOOR OF THE 4 DOOR COOLER UNDERNEATH THE COOKING GRILL.INSTRUCTED TO REPLACE GASKETS AND MAINTAIN. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED THROUGHOUT THE FOOD PREP AREAS AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED DIM LIGHTING INSIDE THE WALK-IN-COOLER.INSRTUCTED TO PROVIDE BRIGHTER LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR DRY STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STORED ITEMS 6" OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
19. CanvassMay 31, 2018

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 1 DOOR FOOD PREP LINE COOLER ACROSS FROM GRILL WITH AN AIR TEMPERATURE OF (44.4F-50.0F).UNIT TAGGED HELD FOR INSPECTION.MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F OR BELOW AT ALL TIMES.MANAGEMENT IMMEDIATELY CALLED FOR REFRIGERATION SERVICE DURING THIS INSPECTION. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE 1 DOOR FOOD PREP LINE COOLER.FOUND CUT TOMATOES AT 47.5F,RANCH SALAD DRESSINGS AT 48.7F,BLUE CHEESE CRUMBS 44.6F,MIXED BEAN/CORN SALAD AT 48.3F,CUT CUCUMBERS AT 47.0F,WHITE/YELLOW SHREDDED CHEDDAR AT 45.2F ETC.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED APPROX:15 LBS OF FOOD WORTH $40.00 AS STATED BY MANAGER AT THIS TIME.INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES.CRITICAL VIOLATION 7-38-005(A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE (COCA-COLA) ICE MACHINE.OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MAKER;"ICE USED FOR HUMAN CONSUMPTION".MANAGEMENT INSTRUCTED TO TURN OFF MACHINE,REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED.SERIOUS VIOLATION 7-38-005(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM INSPECTION REPORT#2098434 DATED:10/06/2017. 33 Observed grease accumulation on the outside of the freezer next to the fryers and in the small electrical compartment of the two door cooler across from the fryers. Instructed facility to clean and maintain. Observed heavy grease buildup on the four door low cooler below the flat top. Instructed facility to clean and maintain. Observed the compartment below the bar exposed handsink to be dirty. Instructed facility to clean and maintain. 01/06/2018 34 Observed the floor at the dish area to be dirty and wet. Instructed facility to clean and maintain dry. 01/06/2018 35 Observed the wall behind the cooking equipment to be dirty with grease and food debris, including the 4 outlets. Instructed facility to clean and maintain. Observed the ceiling tiles near the vents to be dusty and the ceiling tile tracks to be dirty. Instructed facility to clean and maintain. INSTRUCTED MANAGEMENT TO CORRECT AND MAINTAIN ALL NOTED VIOLATIONS BY 6/7/2018. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN GASKET AT THE LOWER DOOR OF THE 4 DOOR COOLER UNDERNEATH THE COOKING GRILL.INSTRUCTED TO REPLACE GASKETS AND MAINTAIN. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED THROUGHOUT THE FOOD PREP AREAS AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED DIM LIGHTING INSIDE THE WALK-IN-COOLER.INSRTUCTED TO PROVIDE BRIGHTER LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR DRY STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STORED ITEMS 6" OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
20. CanvassOct 6, 2017

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed the bar soda gun nozzle to be cracked. Instructed facility to replace and maintain.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed grease accumulation on the outside of the freezer next to the fryers and in the small electrical compartment of the two door cooler across from the fryers. Instructed facility to clean and maintain. Observed heavy grease buildup on the four door low cooler below the flat top. Instructed facility to clean and maintain. Observed the compartment below the bar exposed handsink to be dirty. Instructed facility to clean and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed the floor at the dish area to be dirty and wet. Instructed facility to clean and maintain dry.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed the wall behind the cooking equipment to be dirty with grease and food debris, including the 4 outlets. Instructed facility to clean and maintain. Observed the ceiling tiles near the vents to be dusty and the ceiling tile tracks to be dirty. Instructed facility to clean and maintain.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Instructed facility that all foodhandlers, including dishwashers, must wear hair restraints. Correct and maintain.
21. Canvass Re-InspectionFeb 24, 2017

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Instructed facility to install and maintain a splashguard to the right of the bar exposed handsink.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed dirt accumulation on the shelves in the walk in cooler. Instructed facility to clean and maintain. Observed food debris on the interiors of the microwaves. Instructed facility to clean and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed oil, dirt, and food debris on the floors under the line and around heavy equipment and fixtures. Instructed facility to clean and maintain.
22. CanvassFeb 16, 2017

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Observed ice, used for human consumption, not protected- in the coca cola ice machine observed a black, mold-like accumulation on the interior portions. Instructed facility to remove all ice, clean, sanitize, and maintain. Serious violation 7-38-005(a).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Instructed facility to install and maintain a splashguard to the right of the bar exposed handsink.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed dirt accumulation on the shelves in the walk in cooler. Instructed facility to clean and maintain. Observed food debris on the interiors of the microwaves. Instructed facility to clean and maintain. Observed the large, stand alone ice machine near Stanley's Prep to have slight dirt accumulation in the upper, interior portion. Instructed facility to clean, sanitize, and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed oil, dirt, and food debris on the floors under the line and around heavy equipment and fixtures. Instructed facility to clean and maintain.
23. Short Form ComplaintSep 30, 2016

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL RAW WOOD PANEL/WALL BEHIND EXPOSED HAND SINK IN BAR AREA OR PROVIDE METAL SHEET. MUST SEAL HOLE/OPENING BEHIND THE SAID EXPOSED HAND SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOT HOLDING COUNTER/TABLE WITH GREASE AND DIST ACCUMULATION IN REAR PREP/COOKING AREA.--------MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF STORAGE CABINETS AND SHELVES BEHIND BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR UNDERNEATH DISH MACHINE WITH FOOD DEBRIS AND GREASE ACCUMULATION AND FLOOR DRAIN WITH EXCESSIVE BUILD-UP BY DISH MACHINE/DISH WASHING AREA TO PREVENT PEST HARBORAGE.---------NEEDS TO RE GROUT FLOOR TILES WITH DEEP SEAM IN REAR DISH WASHING AREA, BEVERAGE AREA AND IN BAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST REPAIR FAUCET AND SPRAYER WITH HEAVY LEAK AT DISH MACHINE RINSE COMPARTMENT IN REAR DISH WASHING AREA.
24. ComplaintSep 13, 2016

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL RAW WOOD PANEL/WALL BEHIND EXPOSED HAND SINK IN BAR AREA OR PROVIDE METAL SHEET. MUST SEAL HOLE/OPENING BEHIND THE SAID EXPOSED HAND SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOT HOLDING COUNTER/TABLE WITH GREASE AND DIST ACCUMULATION IN REAR PREP/COOKING AREA.--------MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF STORAGE CABINETS AND SHELVES BEHIND BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR UNDERNEATH DISH MACHINE WITH FOOD DEBRIS AND GREASE ACCUMULATION AND FLOOR DRAIN WITH EXCESSIVE BUILD-UP BY DISH MACHINE/DISH WASHING AREA TO PREVENT PEST HARBORAGE.---------NEEDS TO RE GROUT FLOOR TILES WITH DEEP SEAM IN REAR DISH WASHING AREA, BEVERAGE AREA AND IN BAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR FAUCET AND SPRAYER WITH HEAVY LEAK AT DISH MACHINE RINSE COMPARTMENT IN REAR DISH WASHING AREA.
25. Canvass Re-InspectionApr 12, 2016

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO ADDITIONAL CLEANING AND MAINTAINING OF FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA ESPECIALLY UNDERNEATH COOKING EQUIPMENT, UNDERNEATH ELECTRICAL BOX CABINET AND FLOOR DRAINS UNDERNEATH DISH MACHINE WITH EXCESSIVE GREASE AND FOOD DEBRIS.--------INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS IN DISH WASHING AREA AND AT COOKING LINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL ALL HOLES ON WALL BEHIND DISH MACHINE/3 COMPARTMENT SINK AND WALL BEHIND MOP SINK.-----------MUST DETAIL CLEAN AND MAINTAIN VENT/HOOD WITH EXCESSIVE DUST AND GREASE ABOVE DISH MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX SLOW DRAINING 3 COMPARTMENT BAR SINK BEHIND BAR.
26. ComplaintApr 7, 2016

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER (AIR TEMPERATURE OF 41.2). NOTED INTERNAL TEMPERATURE OF THE FOLLOWING: SLICED TOMATOES AT 47.1F, PIMENTO CHEESE AT 51.8F, MEAT LOAF AT 46.6F, COLESLAW AT 46.5F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS, TOTAL VALUE $ 25.00 TOTAL WEIGHT 4 LBS. CRITICAL VIOLATION 7-38-005 (1)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND SINK (BAR AREA) NOT MAINTAINED PROPERLY. NO HOT AND COLD RUNNING WATER. INSTRUCTED TO FIX. MUST TEMPORARILY USE EXPOSED HAND SINK BEHIND BAR FOR EMPLOYEE TO WASH HANDS. ISSUED 48 HOUR NOTICE. CRITICAL VIOLATION 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 23LIVE COCKROACHES ON WALL BEHIND DISH MACHINE IN REAR PREP AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SIDES OF ALL COOKING EQUIPMENT, PREP AND COUNTER SHELVES WITH EXCESSIVE GREASE ACCUMULATION AND INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE WITH EXCESSIVE LIME/CALCIUM BUILD-UP.--------MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF SODA GUNS WITH SLIMY BUILD-UP BEHIND BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA ESPECIALLY UNDERNEATH COOKING EQUIPMENT, UNDERNEATH ELECTRICAL BOX CABINET AND FLOOR DRAINS THROUGHOUT WITH EXCESSIVE GREASE AND FOOD DEBRIS.--------INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS IN DISH WASHING AREA AND AT COOKING LINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL ALL HOLES ON WALL BEHIND DISH MACHINE/3 COMPARTMENT SINK AND WALL BEHIND MOP SINK.-----------MUST DETAIL CLEAN AND MAINTAIN VENT/HOOD WITH EXCESSIVE DUST AND GREASE ABOVE DISH MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR DRAINPIPE UNDERNEATH 1ST COMPARTMENT (FAR LEFT) OF THE 3 COMPARTMENT SINK (BETWEEN 2 DISH MACHINE).---------MUST FIX SLOW DRAINING 3 COMPARTMENT BAR SINK BEHIND BAR.-----------MUST REPAIR EXPOSED HAND SINK FAUCET AND HANDLE WITH LEAK IN REAR PREP AREA.
27. ComplaintDec 30, 2015

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXHAUST HOOD AND FILTERS, EXTERIOR BETWEEN COOKING EQUIPMENT, FILTER ON LETTUCE COOLER, STORAGE SHELVES, HEATING LIGHT UNIT, GASKETS ON COOLERS, AND INTERIOR OF DEEP FRYER CABINETS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALLBASE AND BEHIND/UNDER COOKING EQUIPMENT NOT CLEANE.D INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL ALONG STAINLESS STEEL PANELS NEAR WALL OF PREP STATION AND AROUND DISH MACHINE NOT MAINTAINED. INSTRUCTED TO RECHAULK TO SEAL GAP BETWEEN WALL AND EQUIPMENT TO PREVENT BREEDING SOURCE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Remove dusts accumulations on ceiling tiles throughout and inside the walk-in-cooler and maintain to smooth,easily cleanable surfaces.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • No thermometer inside the food prep cooler next to cook line.Instructed to provide and maintain.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Hair restraints must be worn when working around open foods and maintain,including managers.
28. CanvassNov 24, 2015

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE ARTICLES NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BAORDATTACHED TO PREP COOLER NOT MAINTAINED. INSTRUCTED TO REPLACE WORN CUTTING BOARDS. FILTER ON DISH MACHINE UNIT MISSING AIR FILTER. INSTRUCTED TO REPLACE MISSING FILTER AND MAINTAIN UNIT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXHAUST HOOD AND FILTERS, EXTERIOR BETWEEN COOKING EQUIPMENT, FILTER ON LETTUCE COOLER, STORAGE SHELVES, HEATING LIGHT UNIT, GASKETS ON COOLERS, AND INTERIOR OF DEEP FRYER CABINETS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALLBASE AND BEHIND/UNDER COOKING EQUIPMENT NOT CLEANE.D INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL ALONG STAINLESS STEEL PANELS NEAR WALL OF PREP STATION AND AROUND DISH MACHINE NOT MAINTAINED. INSTRUCTED TO RECHAULK TO SEAL GAP BETWEEN WALL AND EQUIPMENT TO PREVENT BREEDING SOURCE.
29. Canvass Re-InspectionMay 29, 2015

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD ON PREP COUNTER NOT AMINTAINED. INSTRUCTED TO REPLACE WORN CUTTING BAORD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GASKETS ON REACH-IN COOLERS, DEEP FRYER CABINETS, STORAGE SHELVES UNDER PREP COUNTERS, EXTERIOR BETWEEN COOKING EQUIPMENT, CUTTING BOARDS, STORAGE SHELVES INSIDE COOLERS AND EXHAUST HOOD FILTERS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • : FLOOR NOT MAINTAINED IN REAR PREP AREA AND STORAGE ROOM. INSTRUCTED TO REPLACE ALL BROKEN FLOOR TILE UNDER DEEP FRYER AND DETAIL CLEAN FLOOR IN STORAGE ROOM AND UNDER AND BEHIND ALL EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING TILE, LIGHT AND VENTILATION COVERS NOT CLEAN. INSTRUCTED TO REMOVE HIGH DUST BUILD-UP AND DETAIL CLEAN. COVING MISSING ALONG WALLBASE IN STORAGE ROOM. INSTRUCTED TO INSTALL RUBBER COVING. WALL INISDE STORAGE ROOM HAS PEELING PAINT. INSTRUCTED TO REPAIR AND RESEAL WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • : TAYLOR MACHINE IN BAR AREA NOT PROVIDED WITH HOT OR COLD RUNNING WATER AT TOP OF MACHINE. INSTRUCTED TO REPAIR PLUMBING TO SUPPLY BOTH HOT AND COLD WATER TO PROPERLY SANITIZE MACINE AND PARTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES STORED IN STORAGE ROOM ON FLOOR IN CORNER. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES OFF FLOOR AND AWAY FROM WALL.
30. CanvassMay 22, 2015

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • SANITIZING RINSE FOR EQUIPMENT AND UTENSILS NOT PROPER CONCENTRATTION. OBSERVED LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING. LOW TEMPERATURE DISH MACHINE CHLORINE IS AT 0 PPM WHILE BEING USED. INSTRUCTED THAT LOW TEMPERATURE DISH MACHINE MUST SANITIZE AT 100 PPM OF CHLORINE. CRITICAL CITATION ISSUED 7-38-030. "HELD FOR INSPECTION" TAG PLACED ON DISH MACHINE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI AND SINGLE USE ARTICLES NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD ON PREP COUNTER NOT AMINTAINED. INSTRUCTED TO REPLACE WORN CUTTING BAORD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GASKETS ON REACH-IN COOLERS, DEEP FRYER CABINETS, STORAGE SHELVES UNDER PREP COUNTERS, EXTERIOR BETWEEN COOKING EQUIPMENT, CUTTING BOARDS, STORAGE SHELVES INSIDE COOLERS AND EXHAUST HOOD FILTERS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT MAINTAINED IN REAR PREP AREA AND STORAGE ROOM. INSTRUCTED TO REPLACE ALL BROKEN FLOOR TILE UNDER DEEP FRYER AND DETAIL CLEAN FLOOR IN STORAGE ROOM AND UNDER AND BEHIND ALL EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING TILE, LIGHT AND VENTILATION COVERS NOT CLEAN. INSTRUCTED TO REMOVE HIGH DUST BUILD-UP AND DETAIL CLEAN. COVING MISSING ALONG WALLBASE IN STORAGE ROOM. INSTRUCTED TO INSTALL RUBBER COVING. WALL INISDE STORAGE ROOM HAS PEELING PAINT. INSTRUCTED TO REPAIR AND RESEAL WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • TAYLOR MACHINE IN BAR AREA NOT PROVIDED WITH HOT OR COLD RUNNING WATER AT TOP OF MACHINE. INSTRUCTED TO REPAIR PLUMBING TO SUPPLY BOTH HOT AND COLD WATER TO PROPERLY SANITIZE MACINE AND PARTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES STORED IN STORAGE ROOM ON FLOOR IN CORNER. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES OFF FLOOR AND AWAY FROM WALL.
31. Canvass Re-InspectionSep 12, 2014

    0 infractions

32. CanvassSep 4, 2014

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER 10 LIVE SMALL FLIES ON WALLS AROUND DISHMACHINE. INSTRUCTED MANAGER TO REMOVE SMALL FLIES BY DATE OF REINSPECTION, ALSO MUST SANITIZE ALL EFFECTED AREAS. SERIOUS VIOLATION 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1424223 DATED ON 04/15/14 REMAINS, #33 THE FOLLOWING NOT CLEAN- FOOD/GREASE BUILD UP ON ALL PREP AREA SHELVES AND EXTERIOR OF ALL COOKING/COOLING EQUIPMENT, #34 OBBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND ALL COOKING AND COOLING EQUIPMENT, MUST CLEAN FLOOR THROUGHOUT AND MAINTAIN AND #35 OBSERVED FOOD BUILD UP ON WALLS UNDER AND BEHIND DISHMACHINE, MUST CLEAN WALLS IN DISHWASH AND PREP AREA. INSTRUCTED MANAGER ALL PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090.
33. CanvassApr 15, 2014

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DAMAGED/RIPPED COOLER DOOR RUBBER GASKETS IN PREP AREA. MUST REPAIR/REPLACE ALL DAMAGED DOOR GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED STANDING LIQUID INSIDE ICE BIN CABINET AT COFFEE STATION, FOOD/GREASE BUILD UP ON ALL PREP AREA SHELVES AND ON EXTERIOR OF ALL COOKING/COOLING EQIUPMENT AND DUST BUILD UP ON FAN COVERS INSIDE WALK IN COOLER. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND ALL COOKING AND COOLING EQUIPMENT, AROUND ALL SINKS AND AT BAR. MUST DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD BUILD UP ON WALLS UNDER AND BEHIND DISHMACHINE. MUST DETAIL CLEAN WALLS IN DISHWASH AND PREP AREA.
34. CanvassNov 7, 2013

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE HOLDING CABINET DOOR FOR CHIPS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED DIRTY AND MURKY WATER POOLING UNDERNEATH DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN. MUST BE KEPT DRY TO PREVENT PEST HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS AND BASEBOARD WITH EXCESSIVE FOOD AND GREASE DEBRIS.--------MUST DETAIL CLEAN AND MAINTAIN CEILING TILES WITH DUST BUILD-UP ABOVE PREP AREA.--------INSTRUCTED TO CEILING VENT COVER WITH HEAVY DUST BUILD-UP ABOVE BAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR DRAINPIPE UNDER EXPOSED HAND SINK BEHIND BAR.
35. CanvassMay 31, 2013

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE OR REPAIR CUTTING BOARD WITH DEEP SEAMS IN FOOD PREP AREA.---------MUST CLEAN AND RE CAULK WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AT EXPOSED HAND SINK IN REAR PREP AREA (BY WALK-IN COOLER).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF PREP COOLERS WITH GREASE AND DRIED FOOD DEBRIS, EXTERIOR SURFACES OF HOT HOLDING UNIT, FRYERS, GRILLS, INTERIOR SURFACES OF ICE MACHINE ABOVE BEVERAGE DISPENSER MACHINE, AND INTERNAL SURFACES OF ALL COOLERS BEHIND BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA WITH DRIED FOOD DEBRIS AND GREASE BUILD-UP, FLOORS INSIDE SODA CLOSET.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS MUST BE SHIELDED INSIDE CHIP WARMER OR PROVIDE SHATTER PROOFED LIGHT BULB.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER/WALK-IN FREEZER IN REAR AREA TO PREVENT PEST HARBORAGE.
36. Suspected Food PoisoningAug 2, 2012

    6 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE RINSING UNCLEAN SILVERWARE AT EXPOSED HAND SINK AND SERVED TO CUSTOMER. INSTRUCTED MANAGER, ALL EQUIPMENT AND UTENSILS MUST BE WASHED, RINSED AND SANITIZED PROPERLY. CRITICAL CITATION ISSUED 7-38-030
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND 3 COMPARTMENT BAR SINK NOT PROPERLY MAINTAINED. NOTED WASTE WATER BACKING UP FROM MIDDLE COMPARTMENT TO 3RD COMPARTMENT OF THE 3 COMPARTMENT SINK (BEHIND BAR). INSTRUCTED TO FIX. LOW TEMPERATURE DISH MACHINE ON PREMISE. (MAINTENANCE ON SITE---CORRECTED DURING INSPECTION). SERIOUS CITATION ISSUED 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS, COOKING EQUIPMENT, PREP SHELVES, COUNTER SHELVES, BAR AREA, STORAGE SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS THROUGHOUT PREP AREA/KITCHEN. ----------- MUST DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT.---------NOTED INTERIOR OF ELECTRICAL PANEL ENCRUSTED WITH HEAVY GREASE AND DRIED FOOD DEBRIS (UNDERNEATH SERVING LINE). INSTRUCTED TO DETAIL CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN WALLS WITH SPILLAGE THROUGHOUT PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.
37. ComplaintFeb 8, 2012

    5 infractions

    • 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. HOT HOLDING PANEL GREASY MUST DETAIL CLEAN AND MAINTAIN
    • 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. INTERIOR 2 DOOR PREP COOLER UNCLEAN MUST CLEAN AND MAINTAIN; DAMAGED RUBBER GASKET OF 1 DOOR COOLER BESIDE CHIPS MACHINE MUST BE REPLACED
    • 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. FLOOR ON CORNERS OF COOKING AREA,CORNERS OF DINING AREA UNCLEAN MUST DETAIL CLEAN AND MAINTAIN
    • 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. 5 CEILING TILES IN DINING AREA WITH 3- 5 INCH HOLE MUST BE SEALED /REPLACED, WALLS ON THE RIGHT SIDE OF COOKING AREA UNCLEAN MUST CLEAN AND MAINTAIN,; WALLS ABOVE SIDE OF WALK IN COOLER UNCLEAN MUST CLEAN AND MAINTAIN; DAMAGED BASE WALLS BELOW 1 COMPARTMENT SINK REAR AND IN BAR AREA MUST BE REPLACED; CEILING IN PREP AREA ,ABOVE WALK IN COOLER UNCLEAN MUST CLEAN AND MAINTAIN; ATTACHED METAL ON CEILING ABOVE DISH AREA RUSTY MUST BE REPLACED /REPAINT
    • 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. LIGHT FIXTURES THROUGHOUT PREP AREA WITH DUST ACCUMULATION MUST DETAIL CLEAN AND MAINTAIN
38. Canvass Re-InspectionSep 27, 2011

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOR NEXT REGULAR INSPECTION
39. CanvassSep 20, 2011

    7 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • HIGH TEMP DISH MACHINE NOT REACHING FINAL RINSE TEMP OF 180F. FINAL RINSE WAS ONLY 170F. MANAGER CALLED THE MAINTENANCE AND HE WAS ABLE TO FIXED THE DISH MACHINE. FINAL RINSE IS NOW AT 180F. CITATION ISSUED CRITICAL.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF LIVE FRUIT FLIES ON THE CEILING AND WALLS IN THE BAR OVER 8 TOTAL. MUST ELIMINATE FRUIT FLIES AND CLEAN THE WALLS AND CEILING AND FLOOR DRAIN. CITATION ISSUED SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ONE MORE DRAIN STOPPER FOR THE 3 COMPT SINK.(MISSING ONE DRAIN STOPPER NOTED).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL UNDERNEATH THE HOT HOLDING SHELVING IN THE COOKS AREA, ALL THE INTERIOR OF THE MICROWAVE OVENS,ALL EXTERIOR OF THE GARBAGE CANS IN THE PREP AREA AND INTERIOR PANEL OF THE ICE MACHINE SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE AND ALL CORNER ,UNDER AND BEHIND ALL COOKING EQUIPMENT,COOLER, PREP TABLE, UNDER THE 3 COMPT SINK, AND BY THE DISH MACHINE AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE WALLS BY THE DISH AREA, WALLS BEHIND ALL THE COOKING EQUIPMENT, THE CEILING VENT ABOVE THE PREP TABLE, VENT ABOVE THE DISH MACHINE, FAN COVER INSIDE THE REACH IN COOLER AND MAINTAIN. ALL CEILING LIGHT SHIELD WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. METAL LINING ON THE CEILING BY THE DISH MACHINE RUSTED. MUST REMOVE RUST OR REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING ON THE FAUCET CONNECTOR OF THE 3 COMPT SINK. MUST REPAIR AND MAINTAIN.
40. ComplaintAug 13, 2010

    4 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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,FOUND TURKEY HAM 46.7 F-47.1F, COLESLAW 46.5F,LIQUID EGG 49.2F,CHEDDAR CHEESE 48.5F,49.7F,RICE 44.6F, MANAGER DISCARDED THE FOOD;INSTRUCTED ALL COLD FOOD MUST BE 40F OR BELOW,MUST PROPERLY COVER ALL CONTAINERS IN THE COOLER;OBSERVED TEMPERATURE OF PREP COOLER CHANGES DUE TO OPENING AND CLOSING OF COOLER DOORS. INSTRUCTED TO NOT OVERFILL CONTAINERS AND USE ADEQUATE AMOUNT OF ICE IN ICE BATHS. MUST MONITOR FOOD AND COOLER TEMPERATURES.
    • 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. MUST PROVIDE TIGHT SCREW OF THE EXTERIOR BOTTOM PARTS OF THE DOOR OF WALK IN COOLER. INSTALL PROPER HOLSTERS AND DRAIN LINES FOR SODA GUNS IN BAR AREA.
    • 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. INTERIOR OF 1 PREP COOLER UNCLEAN,MUST CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. LEAKING PIPE UNDER 1HANDSINK IN BAR AREA MUST BE FIXED,INSTRUCTED TO USE THE NEXT HANDSINK FOR HANDWASHING
41. Canvass Re-InspectionFeb 2, 2010

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEXT REGULAR INSPECTION 04-26-10 LIGHT FIXTURES IN PREP AREA WITH ACCUMULATED DUST ,MUST CLEAN;LIGHT WARMER FOR FOOD UNCLEAN AND BECOMING RUSTY MUST DETAIL CLEAN;EXTERIOR BOTTOM DOOR OF WALK IN COOLER IN BAD REPAIR,MUST BE REPAIRED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEXT REGULAR INSPECTION 04-26-10
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND BEHIND EQUIPMENT UNCLEAN,MUST CLEAN. FLOOR IN DISHWASHING IN IN POOR REPAIR, MUST REGROUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEXT REGULAR INSPECTION 04-26-10
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT FIXTURES IN PREP AREA WITH ACCUMULATED DUST ,MUST CLEAN;LIGHT WARMER FOR FOOD UNCLEAN AND BECOMING RUSTY MUST DETAIL CLEAN
42. CanvassJan 26, 2010

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT 45.5F. IMPROPER TEMPERATURE TO HOLD COLD FOOD AT 40F OR BELOW. CITATION ISSUED,TAGGED COOLER,INSTRUCTED COOLER MUST BE 40F OR BELOW
    • 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 AT IMPROPER TEMPERATURE,CHEESE SAUCE WITH GROUND BEEF 50.5F 5LBS,AND 55.8F 5 LBS;SPINACH ARTICHOKE DIP 45.5F 2 LBS ,TOTAL $50.00,MANAGER DISCARDED THE FOOD;INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW
    • 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 #160968 ,06-12-09, NOT CORRECTED,SERIOUS VIOLATION: #33-FOUND ALL COOLERS IN PREP AREA UNCLEAN, MUST DETAIL CLEAN ALL COOLERS; #32-ICE BIN IN BAR AREA NOT COVERED MUST PROVIDE LID; #35-VENTILATION IN DISH AREA UNCLEAN,MUST DETAIL CLEAN; #35-BROKEN LIGHT SHIELD MUST BE REPLACED.GIVEN 5 DAYS 02-02-10 TO CORRECT THE VIOLATION
    • 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. ATTACHED EQUIPMENT IN DISH AREA UNCLEAN,MUST DETAIL CLEAN;CORNERS OF SODA MACHINE UBCLEAN,MUST CLEAN
    • 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. INTERIOR OF COOLERS AND FAN VENT IN COOLER UNCLEAN,MUST DETAIL CLEAN
    • 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. FLOOR UNDER AND BEHIND EQUIPMENT UNCLEAN,MUST CLEAN. FLOOR IN DISHWASHING IN IN POOR REPAIR, MUST REGROUT.
    • 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. GREASY WALLS IN COOKING AREA MUST BE CLEAN;WALLS AROUND DISH AREA UNCLEAN,MUST CLEAN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT FIXTURES IN PREP AREA WITH ACCUMULATED DUST ,MUST CLEAN;LIGHT WARMER FOR FOOD UNCLEAN AND BECOMING RUSTY MUST DETAIL CLEAN