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INTELLIGENTSIA

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

Inspection summary

INTELLIGENTSIA has been inspected 15 times by Chicago Department of Public Health since February 11, 2013. The most recent inspection, on April 21, 2021, found no infractions.

4 of 15 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, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 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 5 separate inspections, most recently on June 17, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 3 separate inspections, most recently on February 6, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 4 separate inspections, most recently on February 6, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on February 6, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times across 2 separate inspections, most recently on June 19, 2019. For example: PROPER DATE MARKING AND DISPOSITION

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND DIRTY WASH-CLOTHS BEING STORED INSIDE HAND SINK IN COFFEE PREPARATION AREA WHILE EMPLOYEES WERE ACTIVELY PREPPING FOODS. INSTRUCTED MANAGER TO REMOVE ALL ITEMS INSIDE HAND SINK.HAND SINK MUST BE MAINTAINED FOR HAND WASHING ONLY.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED. - (COS)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND LIVE FRUIT FLIES IN THE COFFEE PREPARATION AND 3-COMPARTMENT SINK AREA. APPROXIMATELY 13 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING , AND EQUIPMENTS IN MENTIONED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(a),CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • INSTRUCTED TO PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE AND TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF STORAGE CABINETS AND INTERIOR OF SANDWICH COOLER IN COFFEE PREP AREA AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS COFFEE BEANS UNDER AND AROUND THE 3-COMPARTMENT SINK.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL.
  4. Canvass Re-Inspection

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN COUNTERTOPS WITH DUST AND FOOD DEBRIS UNDERNEATH COFFEE MACHINES BEHIND FRONT SERVICE COUNTER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND/UNDERNEATH ESPRESSO MACHINE. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
  5. Canvass

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE FOR HANDSINK IN PREP AREA.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCS FOOD AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE REACH-IN COOLER (AIR TEMPERATURE OF 50.2F) AND DISPLAY COOLER (AIR TEMPERATURE OF 52.3F, 42.5F) INTERNAL TEMPERATURE OF THE FOLLLOWING TCS FOODS: MILK AT 48.3, 47.9F, 47.4F, CREAM AT 48.7, 49.1F, YOGURT AT 45.8F, 48.6F, PRE-PACKAGED GREEN SALAD WITH DELI MEAT AT 57.5F, 58.9F. INSTRUCTED MANAGEMENT TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 100.00, TOTAL WEIGHT 30 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND COLD HOLDING UNITS WITH TCS FOODS NOT MAINTAINING PROPER TEMPERATURE. NOTED REACH-IN COOLER WITH AN AIR TEMPERATURE OF 50.2F AND DISPLAY COOLER WITH AN AIR TEMPERATURE OF 52.3F, 46.3F. (BUSINESS HAS ONLY REACH-IN COOLER AND DISPLAY COOLER AVAILABLE) INSTRUCTED MANAGER, COOLING EQUIPMENT WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW. COLD HOLDING UNIT IS TAGGED "HELD FOR INSPECTION" INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 40. PERSONAL CLEANLINESS
      • EMPLOYEE BEHIND FOOD COUNTER MUST WEAR EFFECTIVE HAIR RESTRAINTS (HAIRNETS/CAPS)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN RACK INSIDE REACH-IN COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF STORAGE CABINETS IN PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN COUNTERTOPS WITH DUST AND FOOD DEBRIS UNDERNEATH COFFEE MACHINES BEHIND FRONT SERVICE COUNTER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND/UNDERNEATH ESPRESSO MACHINE. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH DUST AND FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS IN PREP/SERVICE AREA ESPECIALLY UNDER AND AROUND 3 COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN GARBAGE CONTAINER AREA. USABLE ITEMS (FOOD AND NON FOOD) MUST BE STORED OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  6. Recent Inspection

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (DAIRY PRODUCTS) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS ARE BEING HANDLED. SERIOUS VIOLATION 7-38-012
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LOW (HOT AND COLD WATER) PRESSURE AT EXPOSED HANDSINK IN PREP AREA.-----------INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK.
  7. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND (2) FRONT OPEN DISPLAY COOLER WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. NOTED WITH AN AIR TEMPERATURE OF 52.6F AND 51.2F. INSTRUCTED MANAGER, COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE SAID COOLERS ARE TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. SEE COMMENTS BELOW. (CORRECTED DURING INSPECTION - SERVICE TECHNICIAN CAME AND REPAIRED THE SAID COOLERS- AIR TEMPERATURE NOW AT 36.7F AND 37.1F) CRITICAL VIOLATION 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE (2) DISPLAY COOLER (AIR TEMPERATURE OF 52.6F AND 51.2F). NOTED THE FOLLOWING INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: YOGURT AT 58.7F/55.9F/56.2F/59.3F/57.6F, FRUIT CUPS AT 58.0F/56.9F/57.3F/59.2F, TURKEY SANDWICHES AT 48.1F/47.3F/49.5F, MILK AT 45.7F/46.6F/44.9F, GREEN SALADS AT 50.4F/49.8F/48.9F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 200 LBS, TOTAL VALUE $1,000.00. CRITICAL VIOLATION 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (DAIRY PRODUCTS) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS ARE BEING HANDLED. SERIOUS VIOLATION 7-38-012
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LOW (HOT AND COLD WATER) PRESSURE AT EXPOSED HANDSINK IN PREP AREA.-----------INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK.
  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed the shelves for display to have dust accumulation. Instructed facility to clean and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed the floor around the grease trap to have dirt accumulation. Instructed facility to clean and maintain.
  9. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris accumulation on the floor near the three compartment sink. Instructed facility to clean and maintain.
  10. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS ATTACHED TO PREP COOLERS NOT MAINTAINED. INSTRUCTED TO REPLACE WORN CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CAN OPENER ATTACHED TO PREP TABLE, EXHAUST HOOD FILTERS ABOVE PIZZA OVEN, INTERIOR OF PREP COOLERS, FAN COVERS INSIDE WALK-IN COOLER, REACH-IN COOLER GASKETS, INTERIOR DEEP FRYER CABINETS, AND DISHMACHINE EXHAUST HOOD 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 BEHIND EQUIPMENT AND CORNERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTILATION COVERS BETWEEN REAR AND FRONT PREP AREAS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN. CHAULK AROUND DISHMACHINE NOT MAINTAINED. INSTRUCTED TO REMOVE AND REPLACE BLACK SUBSTANCE ON SEAL AROUND DISHMACHINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NOT PROVIDED INSIDE REACH-IN COOLERS. INSTRUCTED TO PROVIDE THERMOMETER CONSPICUOUSLY INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STOCK NOT PROPERLY STORED INSIDE WALK-IN FREEZER. INSTRUCTED TO ELEVATE SUPPLIES 6 ICNHES OR HIGHER AND AWAY FROM WALL.
  11. Canvass Re-Inspection

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON PREMISES OR CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS-DELI SANDWICHES 42.0 F ARE BEING SERVED AND PREPARED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFICATE MUST BE POSTED IN PLAIN VIEW OF ESTABLISHMENT CUSTOMERS. SERIOUS CITATION ISSUED 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE USE ARTICLES NOT PROPERLY STORED. INSTRUCTED TO HAVE UTENSILS INVERTED OR INDIVIDUALLY WRAPPED TO PREVENT CONTAMINATION BEFORE USE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALL BASE AND UNDER CONTAINER IN STORAGE AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER INSIDE COOLERS NOT VISIBLE. INSTRUCTED TO HAVE ALL THERMOMETERS CONSPICUOUS INSIDE COOLERS.
  12. Canvass

    5 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITIES NOT MAINTAINED OR OPERATED. HOT RUNNING WATER NOT PROVIDED AT 3 COMPARTMENT SINK IN FRONT PREP(BAR)AREA. HOT RUNNING WATER AT 73.0 F. INSTRUCTED MANAGER THAT HOT RUNNING WATER AT A MINIMUM OF 110.0 F MUST BE PROVDED AT SINKS. SERIOUS CITATION ISSUED 7-38-030.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE USE ARTICLES NOT PROPERLY STORED. INSTRUCTED TO HAVE UTENSILS INVERTED OR INDIVIDUALLY WRAPPED TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVERS INSIDE WALK-IN COOLER NOT MAINTAINED AND CAN OPENER ATTACHED TO PREP NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE DUST BUILD-UP FROM FAN COVERS AND DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURAFCES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALL BASE AND UNDER CONTAINER IN STORAGE AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER INSIDE COOLERS NOT VISIBLE. INSTRUCTED TO HAVE ALL THERMOMETERS CONSPICUOUS INSIDE COOLERS.
  13. Canvass

    0 infractions

  14. License Re-Inspection

    0 infractions

  15. License

    1 infraction

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOGBOOK FOR KIOSK. MUST PROVIDE PEST CONTROL LOGBOOK FROM A LICENSED PEST CONTROL OPERATOR.

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