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HUARACHES Y QUESADILLAS DONA CHIO

3119 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

HUARACHES Y QUESADILLAS DONA CHIO has been inspected 14 times by Chicago Department of Public Health since January 25, 2012. The most recent inspection, on February 23, 2021, found no 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 source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 7 times across 5 separate inspections, most recently on October 1, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 6 times across 2 separate inspections, most recently on October 1, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 21, 2017. 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 2 times across 2 separate inspections, most recently on September 23, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on January 25, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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 Re-Inspection

    16 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND SINK IN FRONT PREP AREA OF FACILITY. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED IN 2-DOOR COOLER AND REACH UNDER PREP COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • NO VARIANCE ON SITE FOR OBSERVED PICKLED AND CANED FOOD HELD IN FACILITY LONGER THAN 48 HOURS .INSTRUCTED SITE NOT TO USE FOODS UNTIL HACCP PLAN/VARIANCE IS SUBMITTED TO CDPH AND APPROVAL GRANTED FROM CDPH. REFER TO VIOLATION 32.PLEASE SUBMIT REQUEST FOR VARIANCE AND HACCP TO CDPH FOOD PROGRAM ON 2133 W LEXINGTON STREET IN PERSON OR VIA E-MAIL AT [email protected]
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • FOUND PICKLED CANED VEGETABLES ON SITE WITHOUT APPROVED PROCESS. MUST OBTAIN CHICAGO DEPARTMENT OF PUBLIC HEALTH VARIANCE AND HACCP FOR SPECIAL PROCESS WHEN PICKLING FOOD AND CANING DONE ON SITE.OPERATOR VOLUNTARILY REMOVED . VARIANCE AND HACCP SHOULD BE APPROVED BY REGULATORY AUTHORITY.THE FOOD ITEMS THAT WAS CAN PACKAGED WAS ALSO TAGGED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL 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 HAND JEWELRY WHILE WORKING WITH EXPOSED FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST NOT USE UTENSILS WITH OUT HANDLES FOR HANDLING EXPOSED FOOD ITEMS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE 2 DOOR COOLER AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR DAMAGED FLOORS IN FRONT FOOD PREP AREA
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPLACE STAINED AND DAMAGED ACOUSTIC TILES LOCATED OVER 3 COMPARTMENT SINK
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE ADEQUATE LIGHTING IN FOOD PREP AREA AND OVER 3 COMPARTMENT SINK
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NO WORKING VENTILATION INSIDE THE MEN'S AND LADY'S TOILET ON PREMISE. INSTRUCTED TO REPAIR AND HAVE A WORKING VENTILATION INSIDE ALL TOILETS
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT
    • 58. ALLERGEN TRAINING AS REQUIRED
      • CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION
  3. Canvass

    17 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SINK IN FRONT PREP AREA 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
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED IN 2-DOOR COOLER AND REACH UNDER PREP COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • NO VARIANCE ON SITE FOR OBSERVED PICKLED AND CANED FOOD HELD IN FACILITY LONGER THAN 48 HOURS .INSTRUCTED SITE NOT TO USE FOODS UNTIL HACCP PLAN/VARIANCE IS SUBMITTED TO CDPH AND APPROVAL GRANTED FROM CDPH. REFER TO VIOLATION 32.PLEASE SUBMIT REQUEST FOR VARIANCE AND HACCP TO CDPH FOOD PROGRAM ON 2133 W LEXINGTON STREET IN PERSON OR VIA E-MAIL AT [email protected] PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • FOUND PICKLED CANED VEGETABLES ON SITE WITHOUT APPROVED PROCESS. MUST OBTAIN CHICAGO DEPARTMENT OF PUBLIC HEALTH VARIANCE AND HACCP FOR SPECIAL PROCESS WHEN PICKLING FOOD AND CANING DONE ON SITE.OPERATOR VOLUNTARILY REMOVED . VARIANCE AND HACCP SHOULD BE APPROVED BY REGULATORY AUTHORITY.THE FOOD ITEMS THAT WAS CAN PACKAGED WAS ALSO TAGGED PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED .
    • 37. FOOD PROPERLY LABELED; ORIGINAL 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.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO CURRENT AND ACCURATE PEST CONTROL LOG BOOK ON SITE. MUST PROVIDE AND MAINTAIN ALL REQUIRED PEST CONTROL RECORDS AND DOCUMENTS. PRIORITY FOUNDATION VIOLATION. 7-38.020 (C) CITATION ISSUED
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THAT EMPLOYEE WORE HAND JEWELRY WHILE WORKING WITH EXPOSED FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST NOT USE UTENSILS WITH OUT HANDLES FOR HANDLING EXPOSED FOOD ITEMS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE 2 DOOR COOLER AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPLACE STAINED AND DAMAGED ACOUSTIC TILES LOCATED OVER 3 COMPARTMENT SINK
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR DAMAGED FLOORS IN FRONT FOOD PREP AREA
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE ADEQUATE LIGHTING IN FOOD PREP AREA AND OVER 3 COMPARTMENT SINK .
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED NO WORKING VENTILATION INSIDE THE MEN'S AND LADY'S TOILET ON PREMISE. INSTRUCTED TO REPAIR AND HAVE A WORKING VENTILATION INSIDE ALL TOILETS
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  4. Canvass

    0 infractions

  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND GROCERY BAG BEING USED TO STORE FROZEN FOOD AND FRESH PRODUCE. MUST REPLACE WITH FOOD GRADE STORAGE BAG. CHEST FREEZER WITH HEAVY ICE ACCUMULATED . MUST DEFROST AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN GUARD OF THE ONE DOOR REACH IN COOLER IN THE FRONT WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN/CRACKED FLOOR TILES IN THE SERVING AREA,AND ON THE HALLWAY GOING TO THE WASHROOM, AND INSIDE TE WOMEN'S WASHROOM. MUST REPAIR,MAKE THE FLOOR SMOOTH EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER STAINED CEILING PANELS ABOVE THE 3 COMPARTMENT SINK, INSIDE THE WOMEN'S WASHROOM AND ABOVE THE SHELVE WITH DISPOSABLE CONTAINERS. MUST REPLACE AND MAINTAIN. STAIR STEPS GOING TO THE BASEMENT WITH DEBRIS. MUST CLEAN IN DETAIL AND MAINTAIN. VENT COVER IN BOTH WASHROOM WITH DUST ACCUMULATED. MUST CLEAN, REMOVE DUST AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BROKEN SELF CLOSER DEVICE IN BOTH WASHROOM DOORS. (DOORS HAS TO BE CLOSSED ALL THE WAY). MUST REPAIR, RE ADJUST THE SELF CLOSER DEVICE AND MAINTAIN.
  6. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (BEANS,RICE,STEAK, ETC.) ARE BEING PREPARED AND SERVED TO CUSTOMERS. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK DRY FOODS OUT OF ORIGINAL CONTAINERS MUST BE LABELED TO IDENTIFY FOODS STORED AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE GREASE BUILD-UP AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE TOILET ROOMS MUST BE SELF CLOSING AND MAINTAIN.
  7. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO PROPERLY STORE AND INVERT ALL MULTI-USE KITCHEN UTENSILS(HANDLES-UP) AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TORN GASKETS AT THE 2 DOOR KITCHEN COCA-COLA COOLER.INSTRUCTED TO REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXHAUST FAN INSIDE THE MENS TOILET ROOM NOT WORKING.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETERS FOR ALL COOLERS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE CLUTTER FROM STAIRCASE LEADING TO BASEMENT AREA DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
  8. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed food debris on the slicer. Instructed facility to clean, sanitize, and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors around and under equipment. Instructed facility to clean and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed the exhaust hood filters to have grease accumulation. Instructed facility to clean and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed the men's washroom to have low hot water pressure. Instructed facility to repair and maintain.
  9. Canvass

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALL BASE, BASEMENT AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED CEILING TILE IN KITCHEN AND BATHROOM AREAS, MUST REPLACE AND BETTER MAINTAIN,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT IN STORE AREA WHERE REACH-IN COOLER IS LOCATED BY DINING AREA, MUST PROVIDE,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES STORED IN BASEMENT. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  10. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INSIDE COOLERS NOT PROPERLY LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXHAUST HOOD AND FILTERS, THREE COMPARTMENT SINK AND UTENSILS NOT CLEAN. 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, BASEMENT AND UNUDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT COVERS THROUGH-OUT PREMISES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NOT CONSPICUOUS INISDE COOLERS. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INISDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES STORED IN BASEMENT. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
  11. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Exhaust hood and filters and sinks not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided inside prep cooler. Instructed to provide thermometer conspicuously inside all coolers.
  12. Canvass

    8 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HAND WASHING SINK AT THE PREP AREA NOT DRAINING;CLOGGED. INSTRUCTED OWNER TO REPAIR SINK. PLUMBER ARRIVED AT 3:10PM, SINK WAS REPAIRED BY 3:50PM. CRITICAL CITATION ISSUED, 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORED CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES IN THE KITCHEN TO PREVENT CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, COOLERS, STORAGE/SHELVING UNITS, MICROWAVE OVEN, MOP SINK AND COUNTERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT THE KITCHEN, FRONT SERVING AREA AND BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE DAMAGED CEILING PANELS THRU-OUT KITCHEN, DINING AREA AND WASHROOMS. CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND VENT COVERS INSIDE THE WASHROOMS; NOTED GREASE AND DUST BUILD-UP ON THEM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER THRU-OUT THE BASEMENT AND KITCHEN, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORE CLEANING TOWELS IN AN APPROVED SANITIZER.
  13. License Re-Inspection

    0 infractions

  14. License

    8 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GARBAGE DUMPSTER WITH BROKEN LIDS. INSTRUCTED TO REPLACE. NO CITATION ISSUED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • INSTRUCTED TO FIX HEAVY LEAKY DRAINPIPE UNDER 1ST COMPARTMENT (LEFT SIDE) OF THE 3 COMPARTMENT SINK. NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DEFROST SMALL FREEZER/REFRIGERATOR WITH HEAVY ICE BUILD-UP BEHIND FRONT SERVICE COUNTER.----------NOTED MOP SINK NOT ACCESSIBLE. MUST TRANSFER REACH-IN COOLER INTO DIFFERENT LOCATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP COOLER AND REACH-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AND BASEMENT AREA ESPECIALLY UNDER STAIR CASE.--------MUST REPLACE BROKEN/MISSING FLOOR TILES BEHIND FRONT COUNTER/CASHIER AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED OPENING OR GAP UNDER BASEMENT DOOR (LEADING TO NEXT DOOR BASEMENT). INSTRUCTED TO SEAL.---------MUST CLEAN AND MAINTAIN CEILING VENT COVER WITH DIRT AND DUST BUILD-UP INSIDE MEN'S TOILET ROOM.------MUST SEAL GAP/OPENING ON WALLS NEXT TO HAND SINK INSIDE MEN'S TOILET ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND CLUTTER (CAR TIRES, UNUSED COOLERS, PAPERS, CARDBOARDS, PLASTIC LIDS ETC) STORED IN REAR STORAGE SHELVES AND IN BASEMENT AREA TO PREVENT RODENT AND INSECT HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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