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MAIN DINING

65 W JACKSON BLVD, CHICAGO, IL 60604 · Restaurant

Inspection summary

MAIN DINING has been inspected 14 times by Chicago Department of Public Health since September 28, 2010. The most recent inspection, on August 30, 2018, found no infractions.

2 of 14 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, Food source, labelling and allergens 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.

  • 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 4 times across 2 separate inspections, most recently on March 13, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 3 times across 3 separate inspections, most recently on December 5, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on June 2, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on December 5, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 33 times across 12 separate inspections, most recently on March 13, 2018. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND IMPROPER TEMPERATURE OF APPROX 5-LBS OF BEEF CHILI INSIDE WALK IN COOLER AT IMPROPER COLD TEMPERATURE OF 58.6F. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. FOOD REMOVED AND DISCARDED BY MANAGER-CDI AT COST APPROX $ 10.00. CRITICAL VIOLATION 7-38-005A
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • COLD WATER HANDLE OF 1- COMPARTMENT SINK IN POOR REPAIR.NO COLD WATER USING HANDLE IN PREP AREA ON 6TH FL. INSTRUCTED TO REPAIR.
  3. Canvass Re-Inspection

    7 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • ABATED. PREVIOUS MINOR VIOLATIONS WERE CORRECTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RUSTY STORAGE RACKS INSIDE MULTIPLE REACH IN COOLERS BY THE COOKING EQUIPMENT ON THE MAIN FOOD PREPARATION LINE, COLD SIDE SALAD FOOD PREPARATION AREA AND BY THE WAIT STATION. INSTRUCTED TO REMOVE RUST. ALSO, THE INTERIOR OF THE LARGE ICE MACHINE HAS RUST ON THE STAINLESS STEEL SURFACE. INSTRUCTED TO REMOVE RUST. MAINTAIN SAME. MUST REPLACE THE GLASS UTENSILS (USED TO POUR THE GUEST'S WATER) WITH THE SMALL OPENINGS THAT PREVENT PROPER WASHING, RINSING AND SANITIZING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE EXTERIOR SIDES AND THE INTERIOR OF THE OVENS ON THE MAIN FOOD PREPARATION LINE AND THE FAN COVERS IN THE REAR WALK IN COOLER WITH DIRT/DUST, GREASE AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND THE INTERIOR OF THE FLOOR DRAINS, FLOORS IN THE CORNERS AND UNDER/AROUND THE DISH WASHING MACHINE, COOLING/COOKING EQUIPMENT, STORAGE RACKS AND SINKS WITH FOOD, DIRT AND GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN THE FLOOR DRAINS AND THE FLOORS. MAINTAIN THE SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND THE UPPER/LOWER WALLS BEHIND THE COOKING/COOLING EQUIPMENT AT THE MAIN FOOD PREPARATION AREA WITH CHIPPED/PEELING PAINT. INSTRUCTED TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE. THE WALLS, CEILING, VENTS, PIPES AND CONDUITS ABOVE AND AROUND IN ALL FOOD PREPARATION AREAS HAS DIRT/DUST, GREASE AND FOOD BUILD UP AND SPLATTERS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THERE IS A LEAK UNDERNEATH THE MIDDLE COMPARTMENT OF THE REAR LARGE 3-COMPARTMENT POT WASH SINK. ALSO, THERE IS A LEAK AT THE BASE OF THE FAUCET ON THE HAND WASHING SINK IN THE COLD SIDE SALAD FOOD PREPARATION AREA. INSTRUCTED TO FIX ALL LEAKS. MAINTAIN SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND THE MOPS NOT PROPERLY STORED WHEN NOT IN USE. THE MOPS ARE SITTING IN THE BUCKET OF DIRTY WATER. INSTRUCTED TO RINSE AND STORE HANGING UP. MAINTAIN SAME.
  4. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 50 SMALL LIVE FLIES ON THE WALLS, CEILING, PIPES AND CONDUITS IN THE REAR BY THE DISH WASHING AREA. INSTRUCTED TO ELIMINATE ALL FLIES, SANITIZE THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL SERVICES FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1976504 DATED 12/05/2016 NOT CORRECTED. INSTRUCTED TO CORRECT AND MAINTAIN: 35-peeling paint noted, dust pipes above clean utensils, fly trap above clean utensils, instructed to remove and maintain. cracks note in wail-in cooler interior walls, instructed to seal. 38-several walk-in cooler missing insulation at cooling units lines, instructed to install. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RUSTY STORAGE RACKS INSIDE MULTIPLE REACH IN COOLERS BY THE COOKING EQUIPMENT ON THE MAIN FOOD PREPARATION LINE, COLD SIDE SALAD FOOD PREPARATION AREA AND BY THE WAIT STATION. INSTRUCTED TO REMOVE RUST. ALSO, THE INTERIOR OF THE LARGE ICE MACHINE HAS RUST ON THE STAINLESS STEEL SURFACE. INSTRUCTED TO REMOVE RUST. MAINTAIN SAME. MUST REPLACE THE GLASS UTENSILS (USED TO POUR THE GUEST'S WATER) WITH THE SMALL OPENINGS THAT PREVENT PROPER WASHING, RINSING AND SANITIZING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE EXTERIOR SIDES AND THE INTERIOR OF THE OVENS ON THE MAIN FOOD PREPARATION LINE AND THE FAN COVERS IN THE REAR WALK IN COOLER WITH DIRT/DUST, GREASE AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND THE INTERIOR OF THE FLOOR DRAINS, FLOORS IN THE CORNERS AND UNDER/AROUND THE DISH WASHING MACHINE, COOLING/COOKING EQUIPMENT, STORAGE RACKS AND SINKS WITH FOOD, DIRT AND GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN THE FLOOR DRAINS AND THE FLOORS. MAINTAIN THE SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND THE UPPER/LOWER WALLS BEHIND THE COOKING/COOLING EQUIPMENT AT THE MAIN FOOD PREPARATION AREA WITH CHIPPED/PEELING PAINT. INSTRUCTED TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE. THE WALLS, CEILING, VENTS, PIPES AND CONDUITS ABOVE AND AROUND IN ALL FOOD PREPARATION AREAS HAS DIRT/DUST, GREASE AND FOOD BUILD UP AND SPLATTERS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THERE IS A LEAK UNDERNEATH THE MIDDLE COMPARTMENT OF THE REAR LARGE 3-COMPARTMENT POT WASH SINK. ALSO, THERE IS A LEAK AT THE BASE OF THE FAUCET ON THE HAND WASHING SINK IN THE COLD SIDE SALAD FOOD PREPARATION AREA. INSTRUCTED TO FIX ALL LEAKS. MAINTAIN SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND THE MOPS NOT PROPERLY STORED WHEN NOT IN USE. THE MOPS ARE SITTING IN THE BUCKET OF DIRTY WATER. INSTRUCTED TO RINSE AND STORE HANGING UP. MAINTAIN SAME.
  5. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Inadequate food protection, a vacuum packaging machine in main kitchen without CDPH approval, machine is tagged not allowed to use must contact the office of CDPH for further inquiry. machine not being used at this time. no citation issued.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Bulk-food container not labeled, instructed to label and maintain.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Ice scoop tethered with a chain, instructed to keep free for proper washing. rusty screws in ice bins covers, instructed to use rust proof material.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • loose wires noted on food strainers, instructed to use sound utensils.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • peeling paint noted, dust pipes above clean utensils, fly trap above clean utensils, instructed to remove and maintain. cracks note in wail-in cooler interior walls, instructed to seal.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • wall behind cooking line not easily cleanable, instructed to provide smooth surface that's easily cleanable.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • several walk-in cooler missing insulation at cooling units lines, instructed to install. condensation drain lines draining in hand sink at dish washing room, instructed to re-rout to drain line.
  6. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR UPPER PANEL OF ICE MACHINE IN MAIN KITCHEN NOT CLEAN.MUST CLEAN/MAINTAIN.
  7. Canvass Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL THE LARGE PLASTIC BINS HOLDING FLOUR AND RICE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR LOOSE AND BROKEN GASKET AT THE PANTRY WALK-IN COOOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET BASE AT THE HAND SINK ACROSS FROM THE DISH MACHINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD HANDLER'S WITH THE ILLINOIS FOOD HANDLER'S CERTIFICATION. ALL FOOD PREP STAFF MEMBERS MUST PROVIDE ABOVE STATED DOCUMENT.
  8. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL THE LARGE PLASTIC BINS HOLDING FLOUR AND RICE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR LOOSE AND BROKEN GASKET AT THE PANTRY WALK-IN COOOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET BASE AT THE HAND SINK ACROSS FROM THE DISH MACHINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD HANDLER'S WITH THE ILLINOIS FOOD HANDLER'S CERTIFICATION. ALL FOOD PREP STAFF MEMBERS MUST PROVIDE ABOVE STATED DOCUMENT.
  9. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARDS NEEDED TO REPLACE WORN, PITTED WOODEN CUTTING BOARDS. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • PERFORM ROUTINE MAINTENANCE AND CLEANING OF ICE MACHINE TO PREVENT CONTAMINATION. PERFORM ROUTINE CLEANING OF NOZZLES ON COFFEE MACHINES AND SODA MACHINES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN ALL TILE AND GROUT TO PREVENT GREASE BUILDUP. REPAIR/REPLACE AND MISSING TILES OR GROUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE CHIPPING PAINT FROM ALL SURFACES AND REPLACE WITH FRESH PAINT. PERFORM ROUTINE CLEANING AND MAINTENANCE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPAIR/REPLACE ANY MISSING OR DAMAGED LIGHT SHIELDS THROUGHOUT FACILITY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DETAIL CLEAN ALL AIR VENTS AND EXHAUST HOODS. REPAIR LEAKING SINKS NEAR ICE MACHINE AND THE TWO BY COOKING EQUIPMENT.
  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE MISSING PANEL COVER AT REACH-IN COOLER SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND REMOVE EXCESSIVE DUSTY BUILD-UP AT FAN IN SANDWICH COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE FLOORS AT MAIN COOKING LINE AND UNDER HEAVY EQUIPMENT TO REMOVE EXCESSIVE GREASE BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR WALL JUST OUTSIDE OF WALK-IN COOLER ABOVE THE PREP SINK AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKS AND TIGHTEN FAUCET BASES AT ALL EXPOSED HANDSINKS, PREP SINKS AND 3COMP SINKS. MUST REPLACE EXHAUST HOOD VENTS AT MAIN KITCHEN.
  11. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PAINT OR REPLACE RUSTY RACKS IN ALL COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL COOKING EQUIPMENT AND COOLERS-REMOVE SPILLS AND DIRT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOORS IN DISH MACHINE AREA AND IN REAR PREP WHERE NEEDED.
  12. Consultation

    0 infractions

  13. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SAUCE WALK IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 51.4 F WITH POTENTIALLY HAZARDOUS FOODS HELD INSIDE, MEATS, SEAFOOD, ETC. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TMPERATURE MUST BE 40 F OR BELOW. CITATION ISSUED. SAUCE WALK IN COOLER REPAIRED, AMBIENT AIR TEMPERATURE AT 40 F AT THIS TIME.
    • 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. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 50.3 F AND 51.2 F- MEATS, BEEF, SEAFOOD, OYSTERS, RICE, SOUPS, SAUCES, CUT VEGETABLES. MANAGER VOLUNTARILY DISCARDED ALL POTENTIALLY HAZARDOUS FOODS AT THIS TIME. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. FOODS DISCARDED WEIGHT- 550 LBS, VALUED AT $2,115.00.
    • 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. OBSERVED ACCUMULATED FOOD DEBRIS ON SHELVES, EXTERIOR OF COOLERS AND COOKING EQUIPMENT. MUST DETAIL CLEAN ALL UNCLEAN EQUIPMENT 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. OBSERVED ACCUMULATED FOOD DEBRIS/DIRT BUILD UP ON FLOOR THROUGHOUT PREP AND DISHWASH AREA. MUST DETAIL CLEAN FLOOR 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 THERMOMETERS FOR ALL COOLERS.
  14. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found exterior of dishmachine not clean.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found no backflow prevention devices at ice machine and coffee machines.(check valves)

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