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JACK' S FAMOUS WINGS

100 W 111TH ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

JACK' S FAMOUS WINGS has been inspected 13 times by Chicago Department of Public Health since September 16, 2010. The most recent inspection, on January 18, 2019, found no infractions.

1 of 13 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, Protecting food from contamination and Food temperature control.

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 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 February 3, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 23, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on February 3, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 23, 2015. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 October 15, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOILED CEILING TILES IN FRONT AND REAR PREP/ DISH WASHING AREA. MUST REPLACE. LOER WALLS NOT CLEAN IN PREP AREA, WASHROOM.MUST CLEAN ALL WALL AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION FAN NOT WORKING,IN POOR REPAIR IN WASHROOM.MUST REPAIR.
  3. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ROLLING CART, COOKING EQUIPMENT, PREP TABLES, COOLERS, SINKS, VENTILATION HOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR DRAIN UNDER 3-COMPARTMENT SINK. CLEAN FLOORS UNDER AND BEHIND ALL COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL LIGHT SHIELDS IN PREP AND DISH WASHING AREAS(DEAD INSECTS, DUST, DEBRIS). CLEAN CEILING VENT ABOVE WALK-IN FREEZER(DUST BUILDUP).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD IN FRONT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR VENTILATION FAN IN WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE ACCURATE THERMOMETER IN FRONT PREP COOLER. PROVIDE CALIBRATED METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
  4. Canvass Re-Inspection

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
  5. Canvass

    10 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND A FLY STRIP (WITH FLIES ON IT) HANGING BY THE STORAGE RACKS WHERE THE UTENSILS ARE STORED IN THE REAR PREP/DISH WASHING AREA. INSTRUCTED TO REMOVE FLY STRIP(S) FROM AREAS USED TO PREPARE/STORE FOOD OR UTENSILS. SERIOUS VIOLATION 7-38-005(A)
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • FOUND NO SANITIZER CHEMICAL TEST KIT ON SITE. INSTRUCTED TO PROVIDE, MUST ALWAYS HAVE ON PREMISES. 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1387691, DATED OCTOBER 15,2014 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: 33-MUST DETAIL CLEAN ALL COOKING EQUIPMENT OF HEAVY GREASE BUILD-UP,ESPECIALLY INSIDE BOTTOM COMPARTMENT OF DEEP FRYERS AND DETAIL CLEAN THE REACH-IN COOLER IN THE REAR PREP AREA ,INSTRCTED TO CLEAN AND MAINTAIN EQUIPMENT 35-MUST REPLACE STAINED CEILING TILES IN THE REAR PREP AREA AND DETAIL CLEAN LIGHT SHIELD COVERS IN THE FRONT PREP AREA,HAS DUST BUILD-UP 37-MUST PROVIDE A SPRING ON THE WASHROOM DOOR FOR SELF-CLOSING 42-FOOD HANDLERS NOT WEARING HAIR RESTRAINTS,MUST PROVIDE AT FOOD PREP AREA SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE ICE BUILD UP FROM THE REACH IN FREEZER IN THE FRONT PREP AREA. MAINTAIN SAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE RUST FROM THE RACKS INSIDE THE REAR PREP REACH IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE PREP TABLES, STORAGE RACKS INSIDE THE REACH IN COOLERS AND THE BULK INGREDIENT CONTAINERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK UNDERNEATH THE SANITIZING COMPARTMENT ON THE 3-COMPARTMENT SINK. MAINTAIN SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO STORE ALL MOPS HANGING UP WHEN NOT IN USE. MAINTAIN SAME.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
  6. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT OF HEAVY GREASE BUILD-UP,ESPECIALLY INSIDE BOTTOM COMPARTMENT OF DEEP FRYERS AND DETAILCLEAN THE REACH-IN COOLER IN THE REAR PREP AREA ,INSTRCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED CEILING TILES IN THE REAR PREP AREA AND DETAIL CLEAN LIGHT SHIELD COVERS IN THE FRONT PREP AREA,HAS DUST BUILD-UP
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SPRING ON THE WASHROOM DOOR FOR SELF-CLOSING
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS,MUST PROVIDE AT FOOD PREP AREA
  7. Complaint Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE MEAT SLICER OF OLD FOOD DEBRIS IN THE REAR OF PREMISES,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS THROUGHOUT PREP AREA AND REAR OF PREMISES NEED DETAIL CLEANING,INSTRUCTED TO CLEAN AND MAINTAIN FLOORS
  8. Complaint

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • THE CHEST ICE MACHINE IN REAR OF PREMISES,HAS BLACK SLIMY SUBSTANCE INSIDE MACHINE WHERE ICE IS BEING MADE SERIOUS VIOLATION 7-38-005(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • THE OUTSIDE METAL GARBAGE CONTAINER IS OVERFLOWING,PREVENTING LID CLOSURE,THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PEST SERIOUS VIOLATION 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE MEAT SLICER OF OLD FOOD DEBRIS IN THE REAR OF PREMISES,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS THROUGHOUT PREP AREA AND REAR OF PREMISES NEED DETAIL CLEANING,INSTRUCTED TO CLEAN AND MAINTAIN FLOORS
  9. Canvass Re-Inspection

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN ALL AREAS. WALLS NEED CLEANING BEHIND 3-COMPARTMENT SINK.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTALL SELF-CLOSING DEVICE ON WASHROOM DOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  10. Canvass

    9 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK NOT PROPERLY MAINTAINED. WATER LEAKING FROM BASIN OF SANITIZING COMPARTMENT. INSTRUCTED MANAGER TO REPAIR 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • HAND SINK IN COOKING AREA NOT PROPERLY MAINTAINED. NO HOT WATER AND FAUCET LEAKING AT HAND SINK. INSTRUCTED MANAGER TO REPAIR HAND SINK FOR PROPER HAND WASHING. OBSERVED NO PAPER TOWELS AT EXPOSED SINKS OR WASHBOWL. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS OR SANITARY HAND DRYING DEVICES AT HAND SINKS. USE OF COMMON TOWEL IS PROHIBITED. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN STORAGE AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF VENTILATION HOOD, COOLERS, FREEZERS, PREP TABLES, BEVERAGE MACHINES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS INSIDE WALK-IN FREEZZER (FOOD DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN ALL AREAS. WALLS NEED CLEANING BEHIND COOKING EQUIPMENT, 3-COMPARTMENT SINK, IN PREP AND STORAGE AREAS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTALL SELF CLOSING DEVICE ON WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE EXCESS TRASH NEAR REAR DOOR AND CRATES OUTSIDE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION. STORE ICE SCOOP IN SANITARY CONTAINER IN ICE MACHINE.
  11. Canvass Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE FOLLOWING:INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND COOLERS,THE HOOD ABOVE THE COOK LINE,ALL PREP TABLES,INTERIOR OF THE HAND SINK AND THE THREE COMPARTMENT SINK. ALSO CLEAN THE TOILET AND SINK IN THE EMPLOYEE WASHROOM. MUST REMOVE ALL EXCESSIVE GREASE,DIRT,DUST AND FOOD DEBRIS. MUST ALSO CLEAN SMALL AMOUNTS OF GREASE FROM EXTERIOR OF WASTE GREASE CONTAINER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER COOLERS,UNDER THE COOKLINE,UNDER THE 3 COMPARTMENT SINK,ALONG WALLS AND IN STORAGE AREAS. ALSO CLEAN FLOORS IN THE MOP SINK CLOSET AND THE EMPLOYEE WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAL CLEAN WALLS UNDER AND ABOVE THE 3 COMPARTMENT SINK,IN THE MOP SINK CLOSET,IN THE WASHROOMS AND THROUGHOUT THE PREP AREAS. MUST REMOVE ALL DARK STAINS,GREASE AND FOOD DEBRIS. MUST REPLACE ALL STAINED CEILING TILES IN ALL PREP AREAS,IN HALLWAYS AND IN WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST DETAL CLEAN WALLS UNDER AND ABOVE THE 3 COMPARTMENT SINK,IN THE MOP SINK CLOSET,IN THE WASHROOMS AND THROUGHOUT THE PREP AREAS. MUST REMOVE ALL DARK STAINS,GREASE AND FOOD DEBRIS. MUST REPLACE ALL STAINED CEILING TILES IN ALL PREP AREAS,IN HALLWAYS AND IN WASHROOM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ALL SOILED WASH CLOTHS IN A SANITIZING SOLUTION UNTIL WASHED.
  12. Canvass

    6 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • FRONT HAND SINK NOT PROPERLY INSTALLED/MAINTAINED. EXPOSED HAND SINK IN FRONT PREP AREA WHERE HAND DIPPED ICE CREAM IS SERVED HAS BEEN COMPLETELY BROKEN OFF THE WALL. MUST REPAIR/REINSTALL HAND SINK AND RESTORE HOT AND COLD RUNNING WATER. ALSO NO PAPER TOWELS AT HAND SINK IN MIDDLE PREP AREA OR IN EMPLOYEE WASHROOM. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE FOLLOWING:INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND COOLERS,THE HOOD ABOVE THE COOK LINE,ALL PREP TABLES,INTERIOR OF THE HAND SINK AND THE THREE COMPARTMENT SINK. ALSO CLEAN THE TOILET AND SINK IN THE EMPLOYEE WASHROOM. MUST REMOVE ALL EXCESSIVE GREASE,DIRT,DUST AND FOOD DEBRIS. MUST ALSO CLEAN SMALL AMOUNTS OF GREASE FROM EXTERIOR OF WASTE GREASE CONTAINER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER COOLERS,UNDER THE COOKLINE,UNDER THE 3 COMPARTMENT SINK,ALONG WALLS AND IN STORAGE AREAS. ALSO CLEAN FLOORS IN THE MOP SINK CLOSET AND THE EMPLOYEE WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAL CLEAN WALLS UNDER AND ABOVE THE 3 COMPARTMENT SINK,IN THE MOP SINK CLOSET,IN THE WASHROOMS AND THROUGHOUT THE PREP AREAS. MUST REMOVE ALL DARK STAINS,GREASE AND FOOD DEBRIS. MUST REPLACE ALL STAINED CEILING TILES IN ALL PREP AREAS,IN HALLWAYS AND IN WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR DRAIN PIPES AT THE DIPPER WELLS AND REMOVE TAPE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ALL SOILED WASH CLOTHS IN A SANITIZING SOLUTION UNTIL WASHED.
  13. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED INSIDE CABINETS OF DEEP FRYER NOT CLEAN FILTERS OVER COOKING EQUIPMENT,MUST CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST PROPERLY STORE CLEANING SUPPLIES IN DESIGNATED AREA. ALSO MUST CLEAN/MAINTAIN MOP SINK AREA. MUST PROPERLY STORE MOPS,ETC AFTER USE.

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