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KHYBER PASS

3113 N HALSTED ST, CHICAGO, IL 60657 · Restaurant

9 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED UTENSILS AT THE DINING TABLE AND UTENSILS ON SHELVES AT THE PREP AREA NOT PROPERLY STORED. INSTRUCTED TO COVER UTENSILS AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION AND INVERT UTENSILS IN PREP AREAS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE SERVICE PREP COOLER AND SPILLS ON SHELVES, ALL COOKING EQUIPMENT, INSIDE ALL REFRIGERATION UNITS WITH SLIM, DIRT, SPILLS AND STANDING WATER. MUST UPGRADE HOUSE KEEPING AND CLEAN ALL EQUIPMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED 3 COMPARTMENT SINK NOT MAINTAINED. NOTED HOT WATER FAUCET UNABLE TO SHUT DOWN COMPLETELY. WATER IS SHUT OFF FROM THE BOTTOM VALVE. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED UNISEX BATHROOM ON PREMISE WITH GARBAGE CANS AND NO LIDS. INSTRUCTED TO PROVIDE LIDS ON GARBAGE CANS FOR UNISEX BATHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED THE FOLLOWING:- -FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS, INCLUDING LIVE AND DEAD ROACHES. -WALLS WITH FOOD DIRT AND FOOD SPILLS ESPECIALLY BEHIND THE 3 COMPARTMENT SINK AND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ESPECIALLY AREAS WITH PEST ACTIVITY, CLEAN AND MAINTAIN WALLS WITH CRACKS AND SPILLS. MUST UPGRADE HOUSEKEEPING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES.
    • 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.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • NOTED PREVIOUS PRIORITY FOUNDATION VIOLATION #38 (RULE #6-501.111) AND #48 (RULE #4-302.14) NOT CORRECTED AS FOLLOWS: ---#38) STILL NOTED OVER 12 LIVE ROACHES ON FLOOR, INSIDE CARRYOUT CONTAINERS, INSIDE ELECTRICAL CONDUITS AND AT THE REAR BY THE ELECTRICAL HEATING UNIT, PREMISE ON WALLS AT THE FRONT PREP AREA, AT THE DINING AREA AND AT THE KITCHEN, 13 LIVE ROACHES INSIDE OVEN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE ALL PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. ---#48) NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER. PRIORITY VIOLATION #7-42-090.
  3. Complaint

    18 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE SOME REFRIGERATION UNITS CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETER
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED OVER 10 LIVE ROACHES & INSECTS ON FLOOR ALONG WALL BASE AND EQUIPMENT AT THE KITCHEN PREP AREA, REAR PREP/DISH WASHING AREA AND ON SHELVES AT THE PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION #7-38-020(A).
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES AT THE DINING TABLE AND ON SHELVES AT THE PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED 3 COMPARTMENT SINK WITH NO STOPPERS. INSTRUCTED TO PROVIDE MISSING STOPPERS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER PF. PRIORITY FOUNDATION. 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE SERVICE PREP COOLER AND SPILLS ON SHELVES, ALL COOKING EQUIPMENT, INSIDE ALL REFRIGERATION UNITS WITH SLIM, DIRT, SPILLS AND STANDING WATER. MUST UPGRADE HOUSE KEEPING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED 3 COMPARTMENT SINK NOT MAINTAINED. NOTED HOT WATER FAUCET UNABLE TO SHOT DOWN. WATER IS SHOT OFF FROM THE BOTTOM VALVE. INSTRUCTED TO REPAIR AND MAINTAIN
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • NOTED A STRONG AND OFFENSIVE ODOR FROM THE GREASE TRAP AT THE DISH WASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN THE GREASE TRAP.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED UNISEX BATHROOM ON PREMISE WITH GARBAGE CANS AND NO LIDS. INSTRUCTED TO PROVIDE LIDS ON GARBAGE CANS FOR UNISEX BATHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED THE FOLLOWING:- -FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS, INCLUDING LIVE AND DEAD ROACHES. -WALLS WITH FOOD DIRT AND FOOD SPILLS ESPECIALLY BEHIND THE 3 COMPARTMENT SINK AND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ESPECIALLY AREAS WITH PEST ACTIVITY, CLEAN AND MAINTAIN WALLS WITH CRACKS AND SPILLS. MUST UPGRADE HOUSEKEEPING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
    • 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

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. SERIOUS VIOLATION. 7-38-012. MUST PROVIDE.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED. (FLOUR, SUGAR,ETC.) MUST LABEL BULK FOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND FOLLOWING NOT CLEAN: INTERIOR OF COOLERS, SINKS, SHELVING UNITS, AND TABLES. ALSO, MUST REMOVE CARDBOARD FROM SHELVING UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT KITCHEN AREAS UNDER AND BEHIND EQUIPMENT. MUST CLEAN AND SANITIZE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND UNUSED ICE MACHINE AT MAIN KITCHEN. MUST REPAIR OR REMOVE UNUSED ICE MACHINE AT MAIN KITCHEN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND FOODHANDLER AT PREMISES WITH NO FOODHANDLER CERTIFICATE. MUST OBTAIN.
  5. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED NO STOPPERS AT THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE STOPPERS FOR THE SINK TO PROPERLY SET UP TO PROPERLY WASH RINSE AND SANITIZE. NOTED DEEP CUTS AND DIRT ON CUTTING BOARDS AT THE PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AND/OR REPLACE
  6. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED SERVICE COOLER AT THE KITCHEN PREP AREA TO BE IMPROPER 64.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE THE SERVICE COOLER AND PREP TABLE TO BE IMPROPER:- SAUCE 96.8F, RICE 129.9F, CHICKEN 63.6F/60.8F, POTATOES 63.0F, CHICKPEA BEANS 57.9F, VEGETABLES 64.4F/74.6F, TAHORA 64.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 73 LBS OF PRODUCT WORTH $30.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, SOUPS, BEEF ETC). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHEN FOOD IS PREPARED AND SERVED. SERIOUS VIOLATION #7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1942217 DATED 8/23/2016 NOT CORRECTED:- 30) MUST LABEL AND DATE ALL READY TO EAT FOODS INSIDE PREP COOLERS AT FRONT PREPPING AREA.#33) OBSERVED DIRT AND DEBRIS ON THE INTERIOR AND EXTERIOR SURFACES OF ALL PREP COOLERS AT THE FRONT PREP AREA AND REAR STORAGE AREA. MUST CLEAN AND MAINTAIN.#34) OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT AND REFRIGERATION UNITS. MUST CLEAN AND MAINTAIN.#35) OBSERVED GREASE AND DIRT BUILD-UP ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN. SERIOUS VIOLATION #7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS STORED IN GROCERY BAGS AND TIN CANS INSIDE THE REFRIGERATION UNITS. INSTRUCTED TO STORE FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED NO STOPPERS AT THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE STOPPERS FOR THE SINK TO PROPERLY SET UP TO PROPERLY WASH RINSE AND SANITIZE....NOTED SHELVES AT THE KITCHEN PREP AREA LINED WITH FOIL PAPER. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN ALL SHELVES TO PREVENT HIDING PLACES FOR PEST....NOTED DEEP CUTS AND DIRT ON CUTTING BOARDS AT THE PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AND/OR REPLACE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED EMPLOYEE BELONGINGS AT THE KITCHEN PREP COUNTER. INSTRUCTED TO REMOVE AND PROVIDE A DESIGNATED AREA FOR EMPLOYEE BELONGINGS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTE DIRTY WASH CLOTHS SCATTERED THROUGH OUT THE KITCHEN PREP TABLE AND REAR DISH WASHING AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHS IN A SANTIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  7. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL READY TO EAT FOODS INSIDE PREP COOLERS AT FRONT PREPING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT AND DEBRIS ON THE INTERIR AND EXTERIOR SURFACES OF ALL PREP COOLERS AT THE FRONT PREP AREA AND REAR STORAGE AREA. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT AND REFRIGERATION UNITS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE AND DIRT BUILD-UP ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAK AT THE 3-COMPARTMENT SINK FAUCET BASE IN REAR STORAGE AREA. MUST REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NEED AT THE FRONT 2-DOOR PREP COOLER IN REAR PREP AREA. MUST PROVIDE AND MAINTAIN.
  8. Canvass

    0 infractions

  9. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TORN GASKETS ON THE FRONT PREP AREA PREP COOLER. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND SLIGHT DIRT ACCUMULATION ON THE UPPER INTERIOR PORTION OF THE ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED FACILITY TO CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT AND TO MAINTAIN.