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HOTEL MONACO

225 N WABASH AVE, CHICAGO, IL 60601 · Restaurant

Inspection summary

HOTEL MONACO has been inspected 14 times by Chicago Department of Public Health since May 11, 2011. The most recent inspection, on December 12, 2013, recorded 6 infractions.

3 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: Food temperature control, Pests and Handwashing and staff hygiene.

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 8 times across 6 separate inspections, most recently on December 12, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 4 separate inspections, most recently on February 19, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on February 6, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 25 times across 11 separate inspections, most recently on December 12, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 9 separate inspections, most recently on December 12, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

14 inspections

  1. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE AN ICE BIN COVER FOR THE ICE BOX LOCATED AT THE BAR ON THE 1ST FLOOR. MUST REPAINT OR REPLACE RUSTY SHELVING RACKS IN THE DRY STORAGE ROOM SHELVING UNIT IN THE BASEMENT. MUST REPLACE ALL WORN CUTTING BOARDS AT THE BAR AREA AND THE MAIN KITCHEN LINE ON THE 1ST FLOOR. FOUND CUTTING BOARDS WITH DARK GROOVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIOR PANEL OF THE LARGE ICE MACHINE LOCATED IN THE BASEMENT. FOUND SLIGHT GRAYISH BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOOR AT THE MAIN SERVICE KITCHEN LINE IN BETWEEN THE FRYERS. MUST CLEAN AND SANITIZE THE FLOOR IN THE BASEMENT IN THE MEN'S EMPLOYEE RESTROOM. MUST CLEAN AND SANITIZE FLOOR IN THE BEER KEG COOLER IN THE BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR AND SEAL LARGE OPEN HOLE IN THE WALL AROUND THE ENTIRE PLUMBING FIXTURE AT THE MOP SINK CLOSET. MUST REPLACE MISSING AND WATER DAMAGED CEILING TILES IN THE BEER KEG COOLER ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN FAUCET BASE AT THE 3COMP SINK IN THE DISH ROOM AREA 1ST FLOOR. MUST REPAIR BROKEN COLD WATER FAUCET HANDLE AT THE MOP SINK. MUST ADJUST TEMPERATURE VALVE AT THE LADIES AND MEN'S RESTROOMS LOCATED ON THE 2ND FLOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A WORKING THERMOMETER AT THE 1DR REFRIGERATOR IN THE BAR AREA.
  2. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE AN ICE BIN COVER FOR THE ICE BOX LOCATED AT THE BAR ON THE 1ST FLOOR. MUST REPAINT OR REPLACE RUSTY SHELVING RACKS IN THE DRY STORAGE ROOM SHELVING UNIT IN THE BASEMENT. MUST REPLACE ALL WORN CUTTING BOARDS AT THE BAR AREA AND THE MAIN KITCHEN LINE ON THE 1ST FLOOR. FOUND CUTTING BOARDS WITH DARK GROOVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIOR PANEL OF THE LARGE ICE MACHINE LOCATED IN THE BASEMENT. FOUND SLIGHT GRAYISH BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOOR AT THE MAIN SERVICE KITCHEN LINE IN BETWEEN THE FRYERS. MUST CLEAN AND SANITIZE THE FLOOR IN THE BASEMENT IN THE MEN'S EMPLOYEE RESTROOM. MUST CLEAN AND SANITIZE FLOOR IN THE BEER KEG COOLER IN THE BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR AND SEAL LARGE OPEN HOLE IN THE WALL AROUND THE ENTIRE PLUMBING FIXTURE AT THE MOP SINK CLOSET. MUST REPLACE MISSING AND WATER DAMAGED CEILING TILES IN THE BEER KEG COOLER ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN FAUCET BASE AT THE 3COMP SINK IN THE DISH ROOM AREA 1ST FLOOR. MUST REPAIR BROKEN COLD WATER FAUCET HANDLE AT THE MOP SINK. MUST ADJUST TEMPERATURE VALVE AT THE LADIES AND MEN'S RESTROOMS LOCATED ON THE 2ND FLOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A WORKING THERMOMETER AT THE 1DR REFRIGERATOR IN THE BAR AREA.
  3. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE AN ICE BIN COVER FOR THE ICE BOX LOCATED AT THE BAR ON THE 1ST FLOOR. MUST REPAINT OR REPLACE RUSTY SHELVING RACKS IN THE DRY STORAGE ROOM SHELVING UNIT IN THE BASEMENT. MUST REPLACE ALL WORN CUTTING BOARDS AT THE BAR AREA AND THE MAIN KITCHEN LINE ON THE 1ST FLOOR. FOUND CUTTING BORADS WITH DARK GROOVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIOR PANEL OF THE LARGE ICE MACHINE LOCATED IN THE BASEMENT. FOUND SLIGHT GRAYISH BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOOR AT THE MAIN SERVICE KITCHEN LINE IN BETWEEN THE FRYERS. MUST CLEAN AND SANITIZE THE FLOOR IN THE BASEMENT IN THE MEN'S EMPLOYEE RESTROOM. MUST CLEAN AND SANITIZE FLOOR IN THE BEER KEG COOLER IN THE BASEMENT. 03/12/2014
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR AND SEAL LARGE OPEN HOLE IN THE WALL AROUND THE ENTIRE PLUMBING FIXTURE AT THE MOP SINK CLOSET. MUST REPLACE MISSING AND WATER DAMAGED CEILING TILES IN THE BEER KEG COOLER ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN FAUCET BASE AT THE 3COMP SINK IN THE DISH ROOM AREA 1ST FLOOR. MUST REPAIR BROKEN COLD WATER FAUCET HANDLE AT THE MOP SINK. MUST ADJUST TEMPERATURE VALVE AT THE LADIES AND MEN'S RESTROOMS LOCATED ON THE 2ND FLOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A WORKING THERMOMETER AT THE 1DR REFRIGERATOR IN THE BAR AREA.
  4. Canvass

    0 infractions

  5. Canvass

    0 infractions

  6. Canvass

    0 infractions

  7. Canvass Re-Inspection

    4 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT #1321745 ON 2/6/13 NOT CORRECTED: 18/01 - OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF ALL PREP AREAS AND DISHWASH AREA, AND ALSO IN THE DINING ROOM ON THE WALLS, CEILING AND BOOTHS. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. MANAGEMENT HAD PEST CONTROL SERVICE FROM ANDERSON ON 2/13/13. MANAGEMENT USED A VACUUM TO ELIMINATE MOST OF THE FLIES ON THE WALLS, CEILING AND DINING BOOTHS IN THE DINING ROOM. CRITICAL VIOLATION 7-42-090.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • SEE VIOLATION #14.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE PREP AREAS, DISHWASH AREA AND BAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE WALLS OF THE COOK'S LINE ESPECIALLY IN THE BACK CORNER, AND WALLS OF THE DISHWASH AREA ESPECIALLY AROUND THE WALL MOUNTED DISHRACKS AND BELOW THE STAINLESS STEEL COUNTERS.
  8. Complaint Re-Inspection

    4 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT #1321743 ON 2/6/13 NOT CORRECTED: 18/01 - OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF ALL PREP AREAS AND DISHWASH AREA, AND ALSO IN THE DINING ROOM ON THE WALLS, CEILING AND BOOTHS. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. MANAGEMENT HAD PEST CONTROL SERVICE FROM ANDERSON ON 2/13/13. MANAGEMENT USED A VACUUM TO ELIMINATE MOST OF THE FLIES ON THE WALLS, CEILING AND DINING BOOTHS IN THE DINING ROOM. CRITICAL VIOLATION 7-42-090.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • SEE VIOLATION #14.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE PREP AREAS, DISHWASH AREA AND BAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE WALLS OF THE COOK'S LINE ESPECIALLY IN THE BACK CORNER, AND WALLS OF THE DISHWASH AREA ESPECIALLY AROUND THE WALL MOUNTED DISHRACKS AND BELOW THE STAINLESS STEEL COUNTERS.
  9. Complaint

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED SHELL EGGS AT 49.1F, CANADIAN BACON AT 50.7F, SALMON AT 51.2F, CREAM CHEESE AT 51.9F, EGG WHITES AT 51.0F, EGG YOLKS AT 46.7F, BACON AT 50.5, SAUTEED MUSHROOMS AT 50.5F, GARLIC IN OIL MIXTURE AT 47.1F, SALAMI AT 51.0F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED NO SANITIZING RINSE AT THE LOW TEMPERATURE DISHMACHINE IN THE DISHROOM. NO CHLORINE SANITIZER WAS DETECTED AT THE FINAL RINSE FOR THE DISHMACHINE. MACHINE TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE FINAL RINSE OF THE DISHMACHINE AT 100 PPM CHLORINE AND USE THE 3 COMPARTMENT SINK TO WASH AND SANITIZE DISHES UNTIL THE TAG IS REMOVED FROM THE DISHMACHINE. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER HAND TOWELS WERE PROVIDED AT THE HANDWASHING SINK AT THE COOK'S LINE. MANAGEMENT PROVIDED PAPER TOWELS AT MY REQUEST. MANAGEMENT INSTRUCTED TO KEEP ALL HANDSINKS SUPPLIED WITH SOAP AND PAPER TOWELS AT ALL TIMES TO PROPERLY WASH HANDS. 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
      • OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF ALL PREP AREAS AND DISHWASH AREA, AND ALSO IN THE DINING ROOM ON THE WALLS, CEILING AND BOOTHS. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. ALSO, THE PEST CONTROL LOG BOOK WAS NOT AVAILABLE FOR REVIEW DURING THE INSPECTION. ACCORDING TO THE MANAGER, IT WAS KEPT INSIDE OF A LOCKED OFFICE. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK AVAILABLE FOR REVIEW AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE PREP AREAS, DISHWASH AREA AND BAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE WALLS OF THE COOK'S LINE ESPECIALLY IN THE BACK CORNER, AND WALLS OF THE DISHWASH AREA ESPECIALLY AROUND THE WALL MOUNTED DISHRACKS AND BELOW THE STAINLESS STEEL COUNTERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKING DRAIN LINE UNDER THE DISHWASH 3 COMPARTMENT SINK.
  10. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED NO SANITIZING RINSE AT THE LOW TEMPERATURE DISHMACHINE IN THE DISHROOM. NO CHLORINE SANITIZER WAS DETECTED AT THE FINAL RINSE FOR THE DISHMACHINE. MACHINE TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE FINAL RINSE OF THE DISHMACHINE AT 100 PPM CHLORINE AND USE THE 3 COMPARTMENT SINK TO WASH AND SANITIZE DISHES UNTIL THE TAG IS REMOVED FROM THE DISHMACHINE. 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
      • OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE PREP AREAS AND DISHWASH AREA, APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. ALSO, THE PEST CONTROL LOG BOOK WAS NOT AVAILABLE FOR REVIEW DURING THE INSPECTION. ACCORDING TO THE MANAGER, IT WAS KEPT INSIDE OF A LOCKED OFFICE. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK AVAILABLE FOR REVIEW AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE PREP AREAS, DISHWASH AREA AND BAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS OF THE DISHWASH AREA ESPECIALLY AROUND THE WALL MOUNTED DISHRACKS AND BELOW THE STAINLESS STEEL COUNTERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKING DRAIN LINE UNDER THE DISHWASH 3 COMPARTMENT SINK.
  11. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVER AND INSULATION NOT CLEAN INSIDE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • LARGE CAN OPENER BLADE IN KITCHEN PREP AREA NOT CLEAN. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDERNEATH 3-COMPARTMENT SINK IN PREP AREA NOT CLEAN. MUST CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND ICE SCOOP INSIDE ICE MACHINE. MUST PROPERLY STORE OUTSIDE MACHINE ON A CLEAN SURFACES.
  12. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND ICE SCOOP STORED INSIDE ICE MACHINE. MUST STORED OUTSIDE ICE MAKER IN A CLEAN SURFACES.
  13. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND MAIN KITCHEN LOW TEMP DISH MACHINE NOT DISPENSING ANY SANITIZER WHILE USING THE MACHINE. INSTRUCTED TO PROVIDE PROPER SANITIZER CONCENTRATION AND MAINTAIN.
    • 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. BROKEN RUBBER GASKET AT PREP COOLERS, INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. INSIDE PREP COOLERS NOT CLEAN, FOUND HEAVY DUST BUILD-UP ON INSIDE SURFACES, WALK-IN COOLER INSULATION LINE NOT CLEAN, DIRT BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. MISSING GROUT BETWEEN KITCHEN TILES AT FRONT PREP AREA, DEEP GROOVES TRAPPING WASTE WATER AND FOOD DEBRIS, INSTRUCTED TO GROUT.
    • 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. MUST PROVIDE THERMOMETERS TO ALL COOLERS WHERE PERISHABLES ARE HELD.
  14. Canvass

    1 infraction

    • 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. RUSTY SHELVES INSIDE PREP COOLERS, INSTRUCTED TO REPLACE.

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