Skip to content
Loading map…

MAMA LUNA RESTAURANT

5109 W FULLERTON AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

MAMA LUNA RESTAURANT has been inspected 21 times by Chicago Department of Public Health since May 25, 2010. The most recent inspection, on April 12, 2019, found no infractions.

2 of 21 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: Pests, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 9 times across 6 separate inspections, most recently on November 29, 2018. For example: REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

  • 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 8 times across 4 separate inspections, most recently on November 30, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 6 times across 5 separate inspections, most recently on November 30, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 5 times across 4 separate inspections, most recently on November 29, 2018. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 3 times across 3 separate inspections, most recently on November 30, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

21 inspections

  1. Canvass

    0 infractions

  2. Suspected Food Poisoning Re-inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST INSTALL WORKING HANDWASH SINKS IN THE PIZZA PREP AND REAR PREP (BY THE MEAT SLICER) AREAS. PRIORITY FOUNDATION#:7-38-030(C). NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST PROVIDE PROPER LABELS FOR DATE MARKING AND DISPOSITION OF REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE CONSUMER ADVISORY DISCLOSURE, AND REMINDER. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A SLIGHT LEAK IN THE CEILING OF THE FACILITY ABOVE THE PHONE-IN ORDER RECEIVING AREA. MUST REPAIR AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE ALLERGEN TRAINING CERTIFICATION.
  3. Suspected Food Poisoning

    22 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED EMPLOYEES' BEVERAGES STORED ON THE COUNTER OF THE FOOD PREP AREA. MUST REMOVE AND STORE ALL BEVERAGES IN A CLOSED CONTAINER AND AWAY FROM ALL EXPOSED FOOD, CLEAN EQUIPMENT,AND UTENSILS.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST INSTALL WORKING HANDWASH SINKS IN THE PIZZA PREP AND REAR PREP (BY THE MEAT SLICER) AREAS. PRIORITY FOUNDATION#:7-38-030(C). NO CITATION ISSUED.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED APPROX 2 DOZ RAW OYSTERS IN THE WALK IN COOLER WITHOUT ANY IDENTIFICATION TAGS. MUST KEEP TAGS WITH ALL SHELLSTOCK AT ALL TIMES. FACILITY CORRECTED VIOLATION ON SITE BY VOLUNTARILY DISCARDING THE OYSTERS WITH A REPORTED VALUE OF $15. PRIORITY FOUNDATION VIOLATION#:7-38-005. CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED AN EXCESSIVE AMOUNT OF BLACK SLIMY MOLD-LIKE SUBSTANCE ON THE INTERIOR OF THE ICE MACHINE THAT IS USED FOR HUMAN CONSUMPTION. MUST REMOVE SUBSTANCE, DETAIL CLEAN, AND SANITIZE. PRIORITY FOUNDATION#:7-38-005. CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED TCS FOOD (MEAT SAUCE) BEING HELD IN A STEAM TABLE IN THE FRONT PREP AREA AT IMPROPER TEMPERATURE (116.1F). FACILITY CORRECTED ON SITE BY DISCARDING THE FOODS WITH A WEIGHT OF 2GAL AND A TOTAL REPORTED VALUE OF $15. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST PROVIDE PROPER LABELS FOR DATE MARKING AND DISPOSITION OF REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE CONSUMER ADVISORY DISCLOSURE, AND REMINDER. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF PEST INFESTATION ON SITE AT TIME OF INSPECTION. OBSERVED 2 LIVE ROACHES IN THE STORAGE AREA AND IN THE OFFICE AND OBSERVED 1 LIVE MOUSE ON A GLUE TRAP INSIDE THE UNUSED PIZZA OVEN. OBSERVED APPROX 600 DROPPINGS THROUGHOUT THE ENTIRE FACILITY INCLUDING: THE FLOOR AT ALL BASE BOARDS, UNDER/BEHIND ALL EQUIPMENT, ON THE STORAGE SHELVING, INSIDE THE EQUIPMENT (OVENS, FRYER CABINETS ETC), IN THE FOOD PREP, STORAGE, DINING, BAR, PARTY ROOM AND OFFICE AREAS. MUST REMOVE ALL LIVE/DEAD PESTS, AND DROPPINGS, CLEAN, SANITIZE, AND MAINTAIN ALL AREAS. MUST CONTACT PEST CONTROL PROVIDER FOR FURTHER SERVICE AND INSTRUCTION. PRIORITY VIOLATION#:7-38-020(A). CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A 1/4" GAP ALONG THE BOTTOM OF THE ENTRY DOORS IN THE CARRYOUT AREA, THE PARTY ROOM, THE REAR STORAGE, AND THE ROOM ADJACENT TO THE PIZZA PREP AREA, AND IN THE VENTILATION FAN ON THE WALL OF THE PIZZA PREP AREA. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS OF FACILITY TO PREVENT THE ENTRY OF PESTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE A WRITTEN, DETAILED, STEP BY STEP, CLEANING PROCEDURE FOR ALL FOOD-CONTACT UTENSILS AND EQUIPMENT THAT IS TOO LARGE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK(DOUGH MIXER, SAUCE VAT). MUST SUBMIT PROCEDURE TO CDPH AT [email protected] FOR APPROVAL.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES AND SODA CRATES BEING USED AS SHELVING/ STORED DIRECTLY ON THE FLOOR. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD BEING USED AS SHELF LINER IN THE WALK IN COOLER AND ON STORAGE SHELVES. MUST REMOVE AND PROVIDE SHELF LINER THAT IS A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED AN EXCESSIVE GREASE/FOOD DEBRIS BUILDUP ON THE UNDERSIDE OF THE PREP TABLES, INSIDE THE FRYER CABINETS, ON THE SIDES OF THE COOLERS/COOKING EQUIPMENT IN THE FRONT PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST BE ABLE TO DEMONSTRATE LOCATION OF THE GREASE TRAP/INTERCEPTOR THAT IS CONNECTED TO THE 3 COMPARTMENT SINKS. OR PROVIDE IF THERE IS NONE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE FAUCET NECK OF THE THREE COMPARTMENT SINK IN THE BAR AREA IN POOR REPAIR. MUST REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A SELF CLOSING DOOR FOR THE EMPLOYEE TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CRACKS AND HOLES IN THE CEILING/WALLS/FLOOR THROUGHOUT FACILITY INCLUDING THE FOLLOWING AREAS: THE CEILING IN THE PIZZA PREP, THE WALLS OF THE EMPLOYEE TOILET ROOM, THE WALLS OF THE REAR STORAGE, THE WALLS OF THE PIZZA PREP, IN THE PARTY ROOM, BY THE HANDWASH SINK ADJACENT TO THE PIZZA PREP, THE CARRY OUT AREA, ETC. MUST REPAIR AND SEAL ALL CRACKS/HOLES INSIDE THE FACILITY. MUST SEAL THE WALL COVER BY THE 3 COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESS DIRT/DEBRIS BUILDUP IN THE FOLLOWING AREAS: UNDER THE COOKING EQUIPMENT, ALONG THE WALL BASES, IN THE CORNERS OF THE WALLS, THE FLOOR OF THE BAR, THE OFFICE CLOSET, THE REAR STORAGE ROOM, AND THE BOILER ROOM. MUST DETAIL CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE ALLERGEN TRAINING CERTIFICATION.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • MUST POST MOST RECENT INSPECTION REPORT SUMMARY IN AN EASILY VISIBLE AREA TO THE PUBLIC, AND MAINTAIN AT ALL TIMES.
  4. Canvass Re-Inspection

    7 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • Inspector Comments: OBSERVED EVIDENCE OF APPX. 40 OR MORE RODENT DROPPINGS ON FLOOR UNDER DISH MACHINE ,PIZZA PREP AREA NEXT TO OVEN ,ON WOOD LEDGE BEHIND CARRYOUT WINDOW,BAR AREA UNDER 3- COMP SINK ,REAR BANQUET AREA UNDER TABLES.ALSO APPX."1/2-2" GAPS IN CARRYOUT DOOR IN CENTER,TOP AND ALONG BOTTOM,FRONT ENTRY DOOR IN CENTER,BANQUET DOOR ALONG TOP AND BOTTOM.DROPPINGS ARE BEING REMOVED ,AREAS BEING CLEAN AND SANITIZED.DOORS ARE BEING REPAIRED AT THIS TIME.(CRITICAL 7-42-090)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN FOOD DEBRIS FROM WALK IN COOLER SHELVING UNITS,COMPRESSOR UNIT,FAN GUARD COVERS,EXTERIOR OF ALL COOKING EQUIPMENT,DISH RACKS,DELIME DISH MACHINE,ALL COOLERS AND FREEZERS,OVER HEAD POT RACK,GARBAGE CANS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN EXCESSIVE GREASE & FOOD BUILD UP ON FLOOR BEHIND COOKING EQUIPMENT,WALK IN COOLER,PIZZA PREP AREA.MUST SEAL GAPS IN FLOOR UNDER STEAM TABLE.MUST GROUT FLOOR UNDER DISH MACHINE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPAIR OR REPLACE DAMAGED INTERIOR WALL PANEL IN REAR PIZZA WALK IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST PROVIDE LIGHT SHIELD IN REAR /STORAGE PREP AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER IN REAR PREPAREA NEAR WALK IN COOLER AND FREEZER
  5. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF CONDIMENT PREP COOLER AT 45.2F AND PIZZA PREP COOLER AT 75.8F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE .A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNITS AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPEARTURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE ABOVE MENTIONED COOLERS AND WALK IN COOLER.SUCH AS 5LBS. COOKED CHICKEN 96.3F,10LBS. COOKED ITALIAN BEEF 48.1F,3/4LBS. LASAGNE 48.0F5LBS. ITALIAN BEEF 53.9F,3LBS. SLICED HAM 63.6F,2LBS.COOKED SPARE RIBS 44.8F,4LBS. BABY BACK RIBS 45.1F,100LBS. COOKED ITALIAN BEEF ROAST 45.2F,45.4F,44.9F,46.0F,8LBS, COOKED CHICKEN BREAST 44.6F,5LBS. SAUSAGE 53.9F.PRODUCT WAS DISCARDED BY MANAGER .MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX.139LBS.750.(CRITICAL 7-38-005A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF APPX. 100 OR MORE RODENT DROPPINGS ON FLOOR BEHIND COOKING EQUIPMENT IN MAIN KITCHEN,UNDER DISH MACHINE AND 3- COMPARTMENT SINK,PIZZA PREP AREA NEXT TO OVEN ,ON WOOD LEDGE BEHIND CARRYOUT WINDOW,MOTOR OF UNUSED PREP COOLER IN HALLWAY,BAR AREA UNDER 3- COMP SINK AND WAIT STATION AREA SODA MACHINE,REAR BANQUET AREA UNDER TABLES.ALSO APPX."1/2-2" GAPS IN CARRYOUT DOOR IN CENTER AND HOLES IN FRAME,FRONT ENTRY DOOR IN CENTER,BANQUET DOOR ALONG TOP AND BOTTOM.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/28/17.(SERIOUS 7-38-020)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER LIDS WITH A APPX"2-3" GAP IN FRAME AND LIDS NOT BEING TIGHT FITTING TO PREVENT RODENT ENTRY.MUST HAVE LIDS TIGHT FITTING.(SERIOUS 7-38-020)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.MUST REPAIR OR REPLACE DAMAGED LID ON PIZZA PREP COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRIS FROM WALK IN COOLER SHELVING UNITS,COMPRESSOR UNIT,FAN GUARD COVERS,EXTERIOR OF ALL COOKING EQUIPMENT,DISH RACKS,DELIME DISH MACHINE,ALL COOLERS AND FREEZERS,OVER HEAD POT RACK,GARBAGE CANS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN EXCESSIVE GREASE & FOOD BUILD UP ON FLOOR BEHIND COOKING EQUIPMENT,WALK IN COOLER,PIZZA PREP AREA.MUST SEAL GAPS IN FLOOR UNDER STEAM TABLE.MUST GROUT FLOOR UNDER DISH MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE DAMAGED INTERIOR WALL PANEL IN REAR PIZZA WALK IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD IN REAR /STORAGE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER IN REAR PREPAREA NEAR WALK IN COOLER AND FREEZER.
  6. Complaint Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE 2 DOOR COOLER EXTERIOR NOT CLEAN, RED SAUCE ON THE HANDLE, AND FRONT OF DOOR, INSTRUCTED TO CLEAN ALSO CLEAN AND SANITIZE THE #10 CAN OPENER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR UNDER THE REAR COOKING AREA NOT CLEAN, INSTRUCTED TO CLEAN UNDER AND AROUND ALL EQUIPMENT.
  7. Complaint

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 30 MICE DROPPINGS IN THE STORAGE ARES, INSTRUCTED TO REMOVE CLEAN AND SANITIZE AREA, INSTRUCTED TO HAVE PEST CONTROL RETURN FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE 2 DOOR COOLER EXTERIOR NOT CLEAN, RED SAUCE ON THE HANDLE, AND FRONT OF DOOR, INSTRUCTED TO CLEAN. ALSO CLEAN AND SANITIZE #10 CAN OPENER, FRONT PREP TABLE. AND INTERIOR AND EXTERIOR OF FRYER DOORS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR UNDER THE REAR COOKING AREA NOT CLEAN, INSTRUCTED TO CLEAN UNDER, AND AROUND ALL EQUIPMENT. ALSO UNDER DISH MACHINE.
  8. Short Form Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY TABLE STORAGE SHELF, AND WALK-IN COOLER STORAGE RACKS. INSTRUCTED TO REMOVE RUST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE REAR 3 FLOUR COOLER, NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN INTERIOR OF WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED LIGHT SHIELDS OVER COOKING AREA NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN FANS.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 50 MICE DROPPINGS IN REAR STORAGE AREA, INSTRUCTED TO CLEAN AND SANITIZE AREA, REMOVE DROPPINGS, HAVE PEST CONTROL RETURN FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE 3 DOOR COOLER WITH EXCESSIVE ICE AT THE COMPRESSOR, INSTRUCTED TO REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF FRYER DOORS NOT CLEAN, INSTRUCTED TO CLEAN.ALSO CLEAN AND SANITIZE #10 CAN OPENER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED REAR STORAGE AREA FLOOR NOT CLEAN, INSTRUCTED TO CLEAN.ALSO CLEAN FLOOR UNDER AND AROUND FRYERS.
  11. Complaint Re-Inspection

    4 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • FOUND PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT DATED 11-12-15. INSPECTION# 1465258. VIOLATION 18. FOUND MAIN ENTRANCE DOOR NOT RODENT PROOFED ON BOTTOM.(ABOUT 1INCH GAP) CRITICAL VIOLATION. 7-42-090. DOOR SWEEPS INSTALLED AT FRONT ENTRY DOOR BOTTOMS DURING INSPECTION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND EXTERIOR OF ICE MACHINE NOT CLEAN. MUST CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN AREAS AND STORAGE ROOM. MUST CLEAN AND SANITIZE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE. MUST PROVIDE.
  12. Complaint

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF MICE AT PREMISES. OBSERVED ABOUT 50 MICE DROPPINGS ALONG WALLS AT REAR STORAGE AREAS AND MAIN KITCHEN.FOUND MAIN ENTRANCE DOOR NOT RODENT PROOFED ON BOTTOM.(ABOUT 1INCH GAP) SERIOUS VIOLATION. 7-38-020.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY AT DISHWASHING AREAS. MUST STORE INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND EXTERIOR OF ICE MACHINE NOT CLEAN. MUST CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN AREAS AND STORAGE ROOM. MUST CLEAN AND SANITIZE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE. MUST PROVIDE.
  13. Complaint Re-Inspection

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO EXPOSED HAND SINK AT BAR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOODHANDLERS AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE.
  14. Complaint

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND SINK AT MAIN PIZZA PREPARATION WITH NO HOT RUNNING WATER. CRITICAL VIOLATION. 7-38-030 CURRENTLY WILL BE USING EXPOSED HAND SINK AT MAIN KITCHEN. EXPOSED HAND SINK AT MAIN KITCHEN IS ABOUT 30 FEET FROM PIZZA PREPARATION AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND EXTERIOR OF DISHMACHINE NOT CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO EXPOSED HAND SINK AT BAR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOODHANDLERS AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE.
  15. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR STRIPPED (HOT) FAUCET HANDLE AT EXPOSED HAND SINK IN PIZZA PREP AREA.
  16. 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
      • FOUND OVER 50 RODENT (MICE) DROPPINGS IN REAR DRY STORAGE AREA AND INSIDE BOILER ROOM ALONG THE WALLS, UNDERNEATH STORAGE RACKS. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. ALSO NOTED, REAR BOTTOM EXIT DOOR NOT RODENT PROOFED WITH AN OPENING/GAP OF 1/4 INCH. INSTRUCTED TO RODENT PROOFED BOTTOM OF THE SAID DOOR. SERIOUS VIOLATION ISSUED 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN, REPAINT OR REPLACE METAL STORAGE RACKS WITH EXCESSIVE DRIED FOOD DEBRIS AND RUST BUILD-UP INSIDE MAIN WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE AND ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST AND GREASE ACCUMULATION INSIDE PIZZA WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR FAUCET NECK WITH HEAVY LEAK AT 3 COMPARTMENT BAR SINK.-------MUST REPAIR LEAKY FOOT PEDAL FOR EXPOSED HAND SINK IN MAIN PREP AREA.--------MUST REPAIR STRIPPED (HOT) FAUCET HANDLE AT EXPOSED HAND SINK IN PIZZA PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED ON TOP OF WALK-IN COOLER AND WALK-IN FREEZER IN REAR STORAGE AREA TO PREVENT PEST HARBORAGE. MUST REORGANIZE.
  17. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROVIDE LID FOR CUP DISPENSER IN KITCHEN AREA, RESTRICT STORING CUP ABOVE THE RIM, POSSIBLE CONTAMINATION,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR SURFACES OF WALK-IN COOLER,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR THRESHOLD REAR KITCHEN AREA AT BACK DOOR,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL STAINED CEILING TILE IN KITCHEN AREAS, AND REPAIR CHIPPING WALL BY PIZZA OVEN, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,
  18. Canvass Re-Inspection

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods stored inside cooler and bulk items not labeled or dated. Instructed to label and date all foods not in original containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Raw wood storage rack above pizza prep table. Instructed to remove or apply non-toxic sealant to surface.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Pizza cutting boards, can opener, interior of coolers and utensils not cleaned. Instructed to detail clean and sanitize.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Must install tight fitting screen door on rear exit door.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Sprayer at dish machine not maintained. Instructed to have sprayer elevated above wateline or install holder. Exposed hand sink installed next to one compartment sink. Instructed to install shield between both sinks.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers in prep area not wearing hair restraints. Instructed that all employees in prep area wear proper hair restraints.
  19. Canvass

    11 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • Shellfish found without tags in place. Found 40 lbs of raw Oysters inside walk-in-cooler and 40 lbs of frozen Clams inside walk-in-freezer without shellfish tag with products. Instructed that shellfish tags must stay with product until completely emptied and tag remain on premises for 90 days. Critical citation issued 7-38-005(B-2). Manager voluntarily denatured and discarded 80 lbs, value $200.
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • Source of cross contamination found inside ice machine. Observed excessive black slimy substance build-up dripping on fresh and stored ice in bin and on all mechanical parts and front and backside of interior panel. Instructed manager to disconnect ice machine, detail clean and sanitize machine. Critical citation issued 7-38-005(A). "Held for Inspection" tag placed on machine.
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • Food handler not following good hygienic practices. Observed food handler in prep area do multiple tasks wipe hands on apron and not wash hands at exposed hand sink. Hand sink not convenient to food handler in prep area. Instructed manager that all food handlers must properly wash hands between each task. Critical citation issued 7-38-010(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods stored inside cooler and bulk items not labeled or dated. Instructed to label and date all foods not in original containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Ice bins not provided with covers. Instructed to provide covers for ice bins in bar area. Cutting board on prep table not maintained. instructed to replace worn cutting board. Raw wood storage rack above pizza prep table. Instructed to remove or apply non-toxic sealant to surface.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Pizza cutting boards, dish machine racks, can opener, interior of coolers and utensils not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling not maintained in prep area above pizza oven. Instructed to detail clean. Must install tight fitting screen door on rear exit door.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Running well and exposed hand sink in prep area not maintained or properly connected. Instructed to install proper drainlines. Soda holders not provided with drainlines in bar area. Instructed to install liquid waste drainlines. Sprayer at dish machine not maintained. Instructed to have sprayer elevated above wateline or install holder. Sink stoppers not provided at three compartment sink. Instructed to provide stoppers. Exposed hand sink installed next to one compartment sink. Instructed to install shield between both sinks.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary empty bottles of alcohol on counters and in buckets around three compartment sink. Instructed to remove all unused articles from premises.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers in prep area not wearing hair restraints. Instructed that all employees in prep area wear proper hair restraints.
  20. Short Form Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE OLD CAULKING WITH BLACK MOLD LIKE BUILD-UP AROUND 3 COMPARTMENT SINK IN PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN INTERIOR SURFACES OF ICE MACHINE AND INTERIOR OF DISH MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS BEHIND/UNDER DISH MACHINE WITH BLACK STAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LOOSE EXPOSED HAND SINK IN THE KITCHEN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
  21. Complaint

    6 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND FRESH OYSTERS STORED INSIDE WALK-IN COOLER WITHOUT SHELLFISH TAG. INSTRUCTED A SHELLFISH CERTIFICATION TAG SHALL BE MAINTAINED WITH THE ORIGINAL CONTAINER UNTIL EMPTIED AND THEN RETAINED FOR A PERIOD OF 90 DAYS FROM THE DATE OF RECEIPT. MANAGER DISCARDED THE SAID PRODUCTS. TOTAL VALUE $30.00. TOTAL WEIGHT 15 LBS. CRITICAL CITATION ISSUED 7-38-005 (B-2)
    • 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. INSTRUCTED TO REMOVE OLD CAULKING WITH BLACK MOLD LIKE BUILD-UP AROUND 3 COMPARTMENT SINK IN PREP 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. INSTRUCTED TO CLEAN INTERIOR SURFACES OF ICE MACHINE AND INTERIOR OF DISH MACHINE.
    • 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. INSTRUCTED TO CLEAN AND MAINTAIN WALLS BEHIND/UNDER DISH MACHINE WITH BLACK STAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR LOOSE EXPOSED HAND SINK IN THE KITCHEN.
    • 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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Nearby inspected facilities

Own this business? Add a badge to your website