JAMBA JUICE
11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant
18 inspections
- Canvass
1 infraction
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- OBSERVED SLIGHT LEAK AT PIPE UNDER PREP TABLE LOCATED AGAINST FRONT WALL OF FACILITY. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- Canvass
2 infractions
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED ACCUMULATED DIRT ON FLOORS AND ALONG WALLS THROUGHOUT THE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS AND ALONG WALLS THROUHOUT PREP AREA AND MAINTAIN.
- 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
- OBSERVED ONE FOOD HANDLING EMPLOYEE WITHOUT FOOD HANDLER CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- Complaint Re-Inspection
0 infractions
- Complaint
4 infractions
- 22. PROPER COLD HOLDING TEMPERATURES
- OBSERVED (TCS FOODS) AT IMPROPER COLD HOLDING TEMPERATURE INSIDE THE DISPLAY COOLER IN CUSTOMER AREA.OBSERVED BLACK BEAN CHIPOTLE TOFU AT 58.9 F,TURKEY RANCH WRAP AT 58.5F,CRANBERRY CHICKEN SALAD SANDWICHES AT 59.7 F, MILK AT 61.5 F, YOGURTS AT 61.5 F, SHANGHAI NOODLES AT 60.3 F, HALAL CHICKEN WRAP AT 58.7 F ETC.ALL (TCS FOODS) MUST BE HELD AT PROPER HOLDING TEMPERATURE OF 41.0 F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 15#'S OF FOOD WORTH $300.00. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
- 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
- OBSERVED THE DISPLAY COOLER IN CUSTOMER AREA WITH AN AIR TEMPERATURE OF 59.9 F. THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS YOGURTS AND ASSORTED SANDWICHES.INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER.THE MENTIONED COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED. SEE COMMENTS BELOW.PRIORITY VIOLATION 7-38-005,CITATION ISSUED
- 36. THERMOMETERS PROVIDED & ACCURATE
- INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE ACCURATE WORKING THERMOMETER INSIDE THE MILK REFRIGERATOR IN THE PREP AREA.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH SPILLED FOOD DEBRIS UNDER AND AROUND THE 3-COMPARTMENT SINK AREA.
- 22. PROPER COLD HOLDING TEMPERATURES
- Canvass
2 infractions
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- INSTRUCTED TO REPAIR LEAKY DRAIN PIPE UNDERNEATH MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP/DISHWASHING AREA.
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- Canvass
7 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. 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
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- INSTRUCTED TO CLEAN AND MAINTAIN COUNTER TOP WITH DUST AND STICKY BUILDUP BEHIND BLENDERS IN FRONT PREP AREA.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH DEBRIS AND STICKY SUBSTANCE ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA TO PREVENT PEST HARBORAGE.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- INSTRUCTED TO REPLACE BURNT OUT LIGHT BULBS ON CORNER ABOVE 3 COMPARTMENT UTILITY SINK IN BASEMENT STORAGE AREA.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass Re-Inspection
3 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- INSTRUCTED TO DETAIL CLEAN AND REPAINT EXTERIOR SURFACES OF GREASE BOX WITH RUST ACCUMULATION UNDERNEATH 3 COMPARTMENT SINK.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF REACH-IN COOLERS AND FREEZERS, SHELF UNDERNEATH ICE CREAM FREEZER, COUNTER TOP UNDER BEVERAGE DISPENSER MACHINES.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS. MUST PROVIDE A METAL STEM THERMOMETER FOR MEASURING TEMPERATURE OF FOOD PRODUCTS.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
6 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- FOUND REACH-IN 2 DOOR COOLER (IN BASEMENT) NOT MAINTAINING PROPER TEMPERATURE, WITH AN INTERNAL AIR TEMPERATURE OF 60.0F. INSTRUCTED MANAGER FACILITIES WITH POTENTIALLY HAZARDOUS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. COOLER IS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. SEE COMMENTS. 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 REACH-IN COOLER (AIR TEMPERATURE OF 60.0F) LOCATED IN BASEMENT STORAGE ROOM. NOTED INTERNAL TEMPERATURE OF THE SAID FOOD PRODUCTS: MILK AT 59.9F, GREEK YOGURT AT 61.1F/61.2F, CHOCOLATE MILK AT 59.8F. 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 VALUE $40.00, TOTAL WEIGHT 10 LBS. 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 (MILK, FRUIT SHAKES, SMOOTHIES ETC.) 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 FOODS ARE BEING HANDLED. SERIOUS VIOLATION 7-38-012
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- INSTRUCTED TO DETAIL CLEAN AND REPAINT EXTERIOR SURFACES OF GREASE BOX WITH RUST ACCUMULATION UNDERNEATH 3 COMPARTMENT SINK.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF REACH-IN COOLERS AND FREEZERS, SHELF UNDERNEATH ICE CREAM FREEZER, COUNTER TOP UNDER BEVERAGE DISPENSER MACHINES,
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS. MUST PROVIDE A METAL STEM THERMOMETER FOR MEASURING TEMPERATURE OF FOOD PRODUCTS.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Canvass Re-Inspection
3 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Observed food debris and dirt accumulated on sides of equipment and prep areas. Instructed facility to clean and maintain.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Observed tile coving underneath the three compartment sink to be cracked and damaged. Instructed facility to repair and maintain. Observed heavy food and dirt accumulation on floors in various areas: along all wall bases, under and around equipment, around the grease trap, and in the floor drains. Instructed facility to clean and maintain.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Observed non working stoppers (using plastic instead) at the three compartment sink. Instructed facility to obtain and maintain working sink stoppers for each compartment, or repair existing stoppers. Observed the right faucet of the three compartment sink in prep area to have a heavy leak at base. Instructed facility to repair and maintain.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
5 infractions
- 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
- Observed no paper towels at the exposed handsink upon arrival. Instructed facility that paper towels must be maintained at all times at exposed handsinks. Facility installed at time of inspection. Critical violation 7-38-030.
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- Observed a black, mold-like buildup in the interior food contact surfaces of the ice machine that produces ice for human consumption. Instructed facility to remove ice, clean and sanitize machine, and maintain. Serious violation 7-38-005(a).
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Observed food debris and dirt accumulated on sides of equipment and prep areas. Instructed facility to clean and maintain.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Observed tile coving underneath the three compartment sink to be cracked and damaged. Instructed facility to repair and maintain. Observed heavy food and dirt accumulation on floors in various areas: along all wall bases, under and around equipment, around the grease trap, and in the floor drains. Instructed facility to clean and maintain.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Observed non working stoppers (using plastic instead) at the three compartment sink. Instructed facility to obtain and maintain working sink stoppers for each compartment, or repair existing stoppers. Observed the right faucet of the three compartment sink in prep area to have a heavy leak at base. Instructed facility to repair and maintain.
- 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
- Canvass
2 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF 2 DOOR PREP COOLER WITH SYRUP AND GREEN MOLD LIKE BUILD UP (NEXT TO EXPOSED HAND SINK) IN FRONT PREP AREA.---------MUST DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE WITH DUST ACCUMULATION (BEHIND UPPER PANEL) IN PREP AREA.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO CLEAN AND MAINTAIN FLOOR WITH STICKY SUBSTANCE IN FRONT PREP/SERVICE AREA.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
1 infraction
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- OBSERVED FOOD DEBRIS ON CEILING TILES ABOVE PREP AREA. INSTRUCTED MANAGER TO CLEAN CEILING TILES AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Canvass
2 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- INTERIOR OF COOLERS, FREEZER, AND PREP COUNTER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FOOD CONTACT SURFACES.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOOR THROUGH OUT PREMISES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE EXCESSIVE WATER ON FLOOR.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
3 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- INSTRUCTED TO CLEAN AND MAINTAIN STORAGE/PREP SHELVES WITH FRUIT SPILLS IN FRONT PREP AREA.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS ON PREMISES.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF REACH-IN COOLER/REACH-IN FREEZER IN BASEMENT STORAGE ROOM (1B 5S) TO PREVENT PEST HARBORAGE.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Complaint
3 infractions
- 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. CABINETS,SHELVES FOR INGREDIENTS AND PAPER CUPS UNCLEAN MUST CLEAN AND MAINTAIN; AIR FAN COOLER,INTERIOR COOLERS IN PREP AREA AND BASEMENT STORAGE AREA UNCLEAN MUST 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. FLOOR IN STORAGE AREA BASEMENT UNCLEAN MUST CLEAN AND MAINTAIN
- 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 THERMOMETER INSIDE COOLERS AND FREEZERS IN THE STORAGE BASEMENT
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
3 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 -DIFFERENT KINDS OF JUICES WITH LABEL "KEEP FROZEN OR REFRIGERATE BELOW 41F" WERE AT IMPROPER TEMPERATURE 50.5F -50.1F,CRITICAL VIOLATION,CITATION ISSUED,MANAGER DISCARDED THE JUICES-PINEAPPLE MANGO CONCENTRATE,PASSION MANGO CONCENTRATE,STRAWBERRY CONCENTRATE AND SOYMILK CONCENTRATE TOTAL 23 GAL,$140.00
- 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 UNCLEAN,MUST 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. WALLS IN PREP AREA NOT CLEAN,MUST CLEAN AND MAINTAIN
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass Re-Inspection
1 infraction
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- FOR NEXT REGULAR INSPECTION
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
6 infractions
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND LIVE FRUIT FLIES AT THE REAR SIDE OF THE PREMISES,SERIOUS VIOLATION7-38-020,CITATION ISSUED,INSTRUCTED TO CALL PEST COMPANY FOR SERVICE,GIVEN 5 DAYS 07-01-10 TO CORRECT THE VIOLATION;INSTRUCTED TO REMOVE DIRTY CLEANING EQUIPMENT AND BOXES AT THE REAR SIDE AND PUT COVER ON THE MOP SINK 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. MUST CLEAN AND MAINTAIN SHELVES UNDER PRE TABLE;MUST CLEAN SHELVES OF DISPLAY COOLER
- 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. MUST KEEP FLOOR DRY IN THE PREP AREA AND CLEAN AND MAINTAIN FLOOR UNDER COOLERS IN THE BASEMENT STORAGE AREA
- 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. DUST ACCUMULATION IN THE CEILING WITH PIPE CONNECTION IN FRONT AREA MUST CLEAN AND MAINTAIN
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLEANING EQUIPMENT AREA AND MOP SINK AREA MUST BE COVERED
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.ICE SCOOP MUST BE STORE IN A SANITIZED CONTAINER
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS