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J&K FAST FOOD GROUP, INC

11857 S MICHIGAN AVE, CHICAGO, IL 60628 · Restaurant

Inspection summary

J&K FAST FOOD GROUP, INC has been inspected 9 times by Chicago Department of Public Health since September 23, 2011. The most recent inspection, on November 4, 2016, found no infractions.

2 of 9 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: Handwashing and staff hygiene, Food temperature control and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on July 29, 2015. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 on September 23, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 on September 23, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 38 times across 7 separate inspections, most recently on September 2, 2015. 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 7 separate inspections, most recently on September 2, 2015. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    10 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. CHICKEN, BEEF, DAIRY, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES DURING HOURS OF OPERATION. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO RECAULK AROUND THE WASHBOWL IN THE TOILET ROOM. MAINTAIN SAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM BOTH REACH IN FREEZERS. MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE FREEZERS, COOLERS AND ALL PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REMOVE THE CARDBOARD FROM THE FLOORS AND REPLACE ALL THE MISSING/DAMAGED FLOOR TILES THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALLS, CEILING TILES AND VENTS THROUGH OUT. REMOVE DIRT/DUST BUILD UP, FOOD AND GREASE SPILLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX AND MAINTAIN THE LEAK AT THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO HANG ALL MOPS UP TO DRY WHEN NOT IN USE.
    • 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.
  3. Complaint Re-Inspection

    9 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO RECAULK AROUND THE WASHBOWL IN THE TOILET ROOM. MAINTAIN SAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM BOTH REACH IN FREEZERS. MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE FREEZERS, COOLERS AND ALL PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REMOVE THE CARDBOARD FROM THE FLOORS AND REPLACE ALL THE MISSING/DAMAGED FLOOR TILES THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALLS, CEILING TILES AND VENTS THROUGH OUT. REMOVE DIRT/DUST BUILD UP, FOOD AND GREASE SPILLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX AND MAINTAIN THE LEAK AT THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO HANG ALL MOPS UP TO DRY WHEN NOT IN USE.
    • 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.
  4. Complaint

    12 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • FOUND FOOD HANDLER MULTI TASKING, HANDLING MONEY AND PUT ON GLOVES WITH OUT ADEQUATELY WASHING HIS HANDS. INSTRUCTED TO ALWAYS WASH HANDS WHEN MULTI-TASKING, TOUCHING MONEY, GLOVE WEAR, ETC. CRITICAL VIOLATION 7-38-010(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO SOAP AT NONE OF THE EXPOSED HAND WASHING SINKS IN THE PREP AREAS NOR AT THE WASHBOWL IN THE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. CRITICAL VIOLATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND THE PREVIOUS MINOR VIOLATIONS NOT CORRECTED AND/OR MAINTAINED FROM REPORT #1387560, DATED 07/16/2014. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: 32-MUST REMOVE RUST FROM GREASE TRAP AT THE 3 COMPARTMENT SINK IN REAR PF PREMISES 33-MUST DETAIL CLEAN ALL COOKING EQUIPMENT IN THE PREP AREA,HAS GREASE BUILD-UP,ESPECIALLY INSIDE BOTTOM COMPARTMENTS OF DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT 34-CLEAN THE FLOORS BEHIND ALL COOKING EQUIPMENT IN THE PREP AREA,ALONG WALL BASE AND CORNERS,HAS SOME GREASE BUILD-UP 35-MUST REPLACE (1) CEILING TILE IN THE REAR WASHROOM,OPENING OBSERVED AROUND THE VENTILATION INSIDE WASHROOM AND REMOVE DUST BUILD-UP FROM VENT SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO RECAULK AROUND THE WASHBOWL IN THE TOILET ROOM. MAINTAIN SAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM BOTH REACH IN FREEZERS. MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE FREEZERS, COOLERS AND ALL PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REMOVE THE CARDBOARD FROM THE FLOORS AND REPLACE ALL THE MISSING/DAMAGED FLOOR TILES THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALLS, CEILING TILES AND VENTS THROUGH OUT. REMOVE DIRT/DUST BUILD UP, FOOD AND GREASE SPILLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX AND MAINTAIN THE LEAK AT THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO HANG ALL MOPS UP TO DRY WHEN NOT IN USE.
    • 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.
  5. Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREP AREAD AND SERVED SUCH AS CHICKEN BEING COOKED IN DEEP FRYER,SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM GREASE TRAP AT THE 3 COMPARTMENT SINK IN REAR PF PREMISES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT IN THE PREP AREA,HAS GREASE BUILD-UP,ESPECIALLY INSIDE BOTTOM COMPARTMENTS OF DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS BEHIND ALL COOKING EQUIPMENT IN THE PREP AREA,ALONG WALL BASE AND CORNERS,HAS SOME GREASE BUILD-UP
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE (1) CEILING TILE IN THE REAR WASHROOM,OPENING OBSERVED AROUND THE VENTILATION INSIDE WASHROOM AND REMOVE DUST BUILD-UP FROM VENT
  6. Canvass

    8 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO DRAINPIPE UNDER FRONT EXPOSED SINK IN PREP AREA. INSTRUCTED MANAGER TO REPAIR FRONT EXPOSED SINK AND USE REAR EXPOSED SINK TO PROPERLY WASH HANDS. OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICES AT EXPOSED SINK AND WASHBOWL. INSTRUCTED MANAGER TO PROVIDE FOR PROPER HAND DRYING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY WHEN ITALIAN BEEF (145.8F) AND COOKED TO ORDER FOOD PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE SOILED CARDBOARD ON SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, CCOLERS, FREEZERS, SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES AND CLEAN ALL CEILING VENTS. SEAL LOOSE BASEBOARDS IN REAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE VENTILATION OVER COOKING EQUIPMENT IN REAR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE SOILED WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ITEMS FROM UTILITY SINK. REMOVE PROPANE TANK, BIKES, ETC IN REAR.
  7. Canvass

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP AND PAPER TOWELS AT EXPOSED SINKS IN PREP AREA, NO PAPER TOWELS AT WASHBOWL IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWELS AT HAND SINKS FOR PROPER HAND WASHING. HANDS MUST BE WASHED BETWEEN TASKS, HANDLING MONEY AND FOOD, BEFORE AND AFTER CHANGING GLOVES. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED ITALIAN BEEF 196.6F AND COOKED TO ORDER FOOD PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE SOILED CARDBOARD TRAYS ON DISPLAY RACKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, PREP TABLES, ROLLING CARTS, ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE DAMAGED FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND UTILITY AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN ALL AREAS. SEAL LOOSE BASEBOARDS ALONG WALLS NEAR UTILITY CLOSET.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD IN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT RODENT HARBORAGE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  8. License Re-Inspection

    0 infractions

  9. License

    12 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. OBSERVED POTENTIALLY HAZARDOUS FOODS NOT MAITAINING PROPER TEMPERATURE OF 40F AND BELOW. ROAST BEEF AT 54.8F 2LBS DISCARDED BY MANAGEMENT. PREMISES NOT OPEN AND OPERATING AT THIS TIME. NO CRITICAL CITATION ISSUED.
    • 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. MUST DEMONSTRATE HOW FROZEN DRINK MACHINE WELL BE PROPERLY WASHED, RINSED AND SANITIZED. NO CRITICAL CITATION ISSUED. BUSINESS NOT OPEN AND OPERATING AT THIS TIME.
    • 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.OBSERVED 5 FRUIT FLIES AT FRONT FOOD PREP AREA, ONE CENTIPEDE AT STAFF TOILET DOOR AND 5-8 MOUSE DROPPINGS ALONG WALLBASE AT FRONT COUTER AREA. 25 MOUSE DROPPINGS ALONG SIDE HOT WATER HEATER. MUST PROVIDE A COMPLETE PEST CONTROL LOG BOOK WITH ALL REQUIERED DOCUMENTS AND WITH ALL NEW COMPANY INFORMATION. INSTRUCTED TO CLEAN AND SANITIZE AREA. PROVIDE ADDITIONAL PEST CONTROL SERVICE THROUGHOUT PREMISES. NO SERIOUS CITATION ISSUED. PREMISES NOT OPEN AND OPERATING AT THIS TIME.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED DENTED WASTE CONTAINER LID AND DIRTY GREASE RECEPTACLE. INSTRUCTED TO REPAIR/REPLACE DAMAGED LID AND CLEAN GREASE CONTAINER. NO SERIOUS CITATION ISSUED. PREMISES NOT OPEN AND OPERATING AT THIS TIME.
    • 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. REPAINT THE RUSTY GREASE TRAP. REPAIR ALL BROKEN GLASS WINDOWS AT FRONT WAITING AREA. BATHROOM DOOR NEEDS REPAIR ON THE LOWER LEFT CORNER (DOOR DOES NOT OPEN PROPERLY). PROPERLY COVER ELECTRICAL OUTLET IN UTILITY SINK ROOM.
    • 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. DEFROST ALL FREEZERS ON PREMISES. CLEAN INTERIOR OF COOLERS. CLEAN INTERIOR OF DIPPER WELL. DEEP CLEAN UNDER AND AROUND ALL COOKING EQUIPMENT. CLEAN AND SANITZE INTERIOR AND EXTERIOR OF DEEP FRYERS AS WELL AS THE HOOD OVER COOKING EQUIPMENT. CLEAN ALL COOLER SHELVES AND PREP TABLES. CLEAN SLICER OR REMOVE FROM PREMISES. CLEAN ALL DUSTY AND GREASY WALLS THROUGH ENTIRE PREMISES.
    • 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. DEEP CLEAN FLOORS THROUGHOUT PREMISES AROUND AND UNDER ALL EQUIPMENT ON THE PREMISES. REPAIR BASEBOARD AND SEAL OPENINGS BEHIND THE TOILET. MUST REMOVE CARDBOARD FROM FLOORS AROUND REAR EXIT DOOR AND REPAIR BROKEN FLOOR TILES UNDERNEATH. ALSO REPAIR ALL BROKEN FLOOR TILES THROUGHOUT PREMISES. PROVIDE BASEBOARDS ALONG WALL AT UTILITY CLOSET.
    • 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. CLEAN WALLS IN FRONT PREP AND REAR AREA NEXT TO 3 COMPARTMENT SINK. REPLACE ALL WATER DAMAGED CEILING TILES IN THE FRONT PREP AREA, REAR AREA, BATHROOM AND FRONT WAITING AREA. MUST PROPERLY FINISH ALL WALLS AND CEILING IN UTILITY CLOSET.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. REPLACE ALL DIRTY LIGHT SHIELDS IN FRONT PREP AREA. MUST PROVIDE MORE ADEQUATE LIGHTING ABOVE 3 COMPARTMENT SINK AND IN UTILITY CLOSET.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROPERLY VENT PIZZA OVEN AT FRONT PREP AREA AND LARGE GRILL IN THE REAR AREA OR REMOVE THEM FROM PREMISES. CLEAN ALL DUSTY FANGUARD COVERS IN ALL COOLERS AND AT CEILING THROUHGOUT PREMISES. MUST PROVIDE A BACKFLOW PREVENTION DEVICE AT UTILITY SINK. REPAIR THE VENTILATION FAN IN THE STAFF TOILET ROOM. PROVIDE 3 WORKING SINK STOPPERS AT 3 COMPARTMENT SINK. REPAIR SLOW DRAINING EXPOSED HANDSINK AT COOKINGLINE.
    • 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 AT ALL COOLERS AND REFRIGERATORS.
    • 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 REMOVE FROM PREMISES ALL NON FUNCTIONING EQUIPMENT I.E. PIZZA OVEN, LARGER GRILLER, FREEZER, COOLER AND MICROWAVE IN REAR AREA. MUST REMOVE EXCESS WEEDS FROM REAR OUTSIDE AREA OF BUILDING. REMOVE ALL CARDBOARD FROM PREMISES. MUST REMOVE FOUL ODOR FROM MOP SINK CLOSET.

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