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MEZZA

141 W JACKSON BLVD, CHICAGO, IL 60604 · Restaurant

Inspection summary

MEZZA has been inspected 11 times by Chicago Department of Public Health since October 21, 2014. The most recent inspection, on December 14, 2021, found no infractions.

2 of 11 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 source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 8 times across 6 separate inspections, most recently on December 16, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 7 times across 4 separate inspections, most recently on December 16, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 across 2 separate inspections, most recently on December 13, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on March 16, 2017. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 18 times across 8 separate inspections, most recently on December 16, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, SALSA, RICE)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THAT EMPLOYEE WORE WATCHES AND BRACELETS ON HANDS WHILE WORKING WITH FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE RUSTY FOOD SHELVING IN WALK IN COOLER
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICE OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES IN PREP AND DISH WASHING AREAS,ESPECIALLY UNDER AND BEHIND EQUIPMENT
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THAT SEVERAL REFRIGERATOR UNITS BROKEN AND NOT IN USE ARE STORED IN FOOD PREP AREA. MUST REMOVE AND MAINTAIN PREMISE FREE OF CLUTTER AND EASY TO CLEAN AND MAINTAIN.
    • 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
  3. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOOD (SLICED CHICKEN) AT 56.0 F INSIDE OF WALK IN COOLER.ALSO FOUND TCS FOOD HUMMUS STORED WITH IMPROPER INTERNAL TEMPERATURE OF 46 F AND DIFFERENT TYPES OF CUT LETTUCE, PEPPERS AND PASTE GARBANZO BEANS IN LINE REFRIGERATOR WITH INTERNAL TEMPERATURE OF 48-49 F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.(PRIORITY 7-38-005) CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, SALSA, RICE)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF LINE REFRIGERATOR AT 50 F WITH TCS FOODS (HUMUS) STORED INSIDE FOR SALE. A HELD INSPECTION TAG HAS BEEN PLACED ON UNIT.MUST REPAIRED TO MAINTAIN COLD HOLDING FOODS AT 41.0F OR BELOW.(PRIORITY 7-38-005)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THAT EMPLOYEE WORE WATCHES AND BRACELETS ON HANDS WHILE WORKING WITH FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE RUSTY FOOD SHELVING IN WALK IN COOLER
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICE OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES IN PREP AND DISH WASHING AREAS,ESPECIALLY UNDER AND BEHIND EQUIPMENT
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THAT SEVERAL REFRIGERATOR UNITS BROKEN AND NOT IN USE ARE STORED IN FOOD PREP AREA. MUST REMOVE AND MAINTAIN PREMISE FREE OF CLUTTER AND EASY TO CLEAN AND MAINTAIN.
    • 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

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED COOKIES, DESSERT AT FRONT COUNTER, ( GRAB AND GO). INSTRUCTED TO PROVIDE PROPER LABLES ( NAME,INGRIEDIENTS, WEIGHT).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY GREASE TRAP AT 3- COMPARTMENT SINK. INSTRUCTED TO REPAIR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER STORAGE UNIT BY WALK IN COOLER NOT CLEAN OF DEBRIS. ALSO DRY STORAGE SUPPLIES, ( RICE, PAPER SUPPLY), NOT ELEVATED OFF FLOOR IN ELECTRICAL ROOM USE FOR STORAGE. INSTRUCTED TO ELEVATE AT LEAST 6-INCHES OFF THE FLOOR.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY GREASE TRAP AT 3- COMPARTMENT SINK. INSTRUCTED TO REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SLIGHT BUILD-UP ON UPPER PANEL INSIDE OFICE MACHINE. INSTRUCTED TO CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LOWER WALL BY MOP SINK IN POOR REPAIR.MUST REPAIR.
  6. Canvass Re-Inspection

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND THE LARGE BULK CONTAINER NOT LABELED, MUST LABEL IT. MAINTAIN SAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE EXTERIOR OF THE GREASE TRAP AND THE STORAGE RACKS INSIDE THE WALK IN COOLER WITH RUST. INSTRUCTED TO REMOVE RUST AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE STORAGE RACKS AND THE INTERIOR OF THE REACH IN FREEZER WITH FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND THE FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT WITH DIRT, FOOD AND STAINS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND THE SIDE STORAGE AREA WITH CLUTTER. INSTRUCTED TO ELIMINATE CLUTTER AND ORGANIZE AREA. ALSO, FOUND THE MOP IN THE MOP BUCKET AND NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP WHEN NOT IN USE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND WASH CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (WHICH MUST BE AT THE REQUIRED PPM). MAINTAIN SAME.
  7. Canvass

    11 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES: OBSERVED SEVERAL FOOD HANDLERS MULTI-TASKING (I.E. TOUCHING THE GARBAGE CAN, TALKING ON CELL PHONE, WIPING DOWN STATION, STOCKING WORK STATION, HANDLING READY TO EAT FOOD, MOVING STYROFOAM CONTAINERS, ETC.) AND JUST PUTTING ON GLOVES WITHOUT WASHING THEIR HANDS. INSTRUCTED TO HAVE EMPLOYEES TO WASH THEIR HANDS WHEN MULTI-TASKING, TOUCHING PHONE, BODY, ETC. CRITICAL VIOLATION 7-38-010(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND THE HAND WASHING SINK NOT ACCESSIBLE. IT WAS BLOCKED BY THE GARBAGE CAN AND A LARGE BOWL WAS SITTING IN FRONT OF IT. INSTRUCTED TO REMOVE ITEMS AND KEEP HAND SINK ACCESSIBLE FOR HAND WASHING. CRITICAL VIOLATION 7-38-030
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND THE 3-COMPARTMENT SINK NOT MAINTAINED. WHEN DRAIN IS OPEN FOR 1 OR 2 COMPARTMENTS IT WOULD BACK UP INTO THE OTHER COMPARTMENT(S) AND THEN SLOWLY DRAIN. INSTRUCTED TO FIX AND MAINTAIN. SERIOUS VIOLATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND THE LARGE BULK CONTAINER NOT LABELED, MUST LABEL IT. MAINTAIN SAME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE EXTERIOR OF THE GREASE TRAP AND THE STORAGE RACKS INSIDE THE WALK IN COOLER WITH RUST. INSTRUCTED TO REMOVE RUST AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE STORAGE RACKS AND THE INTERIOR OF THE REACH IN FREEZER WITH FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND THE FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT WITH DIRT, FOOD AND STAINS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND THE SIDE STORAGE AREA WITH CLUTTER. INSTRUCTED TO ELIMINATE CLUTTER AND ORGANIZE AREA. ALSO, FOUND THE MOP IN THE MOP BUCKET AND NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP WHEN NOT IN USE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOUND FOOD HANDLER NOT WEARING A HAIR RESTRAINT WHEN HANDLING FOOD OR IN THE PREP AREA. INSTRUCTED TO HAVE ALL FOOD HANDLERS WEAR A HAIR RESTRAINT WHEN PREPARING/SERVING FOOD. MAINTAIN SAME.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND WASH CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (WHICH MUST BE AT THE REQUIRED PPM). MAINTAIN SAME.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND NO PROOF THAT THE IDPH FOOD HANDLER REQUIREMENTS WERE MET. INSTRUCTED TO HAVE ALL FOOD HANDLERS TAKE THE ONLINE COURSE AND PROVIDE PROOF.
  8. Canvass

    1 infraction

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLER IN BREAD PREP AREA NOT WEARING HAIR RESTRAINT UPON INSPECTION. INSTRUCTED THAT ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS IN PREP AREA AT ALL TIMES.
  9. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD NOT MEETING REQUIRED TEMPERATURES. 120LB OF CHICKEN VALUED AT $192.00 FOUND AT 50.1F INSIDE THE WALK-IN COOLER WHICH WAS HOLDING AT 36.8F. ALL PRODUCT FOUND AT IMPROPER TEMPERATURE DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIOR OF GREASE TRAP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN GREASE AND FOOD BUILD-UP FROM THE FLOORS ALON THE BASES OF THE WALLS THROUGHOUT WHERE PRESENT. REMOVE RUSTY DEPOSITS ON FLOOR AROUND GREASE TRAP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN GREASE BUILD-UP FROM HOOD AN ALL ATTACHED EQUIPMENT ABOVE THE COOKING EQUIPMENT IN FOOD PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHT(S) IN HOOD ABOVE COOKING EQUIPMENT IN FOOD PREP AREA.
  10. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE AND LABEL ALL FOOD PRODUCTS NOT FOUND IN THEIR ORIGINAL CONTAINERS AT ALL TIMES IN THE WALK-IN COOLER. ALSO MUST LABEL LARGE WHITE PLASTIC CONTAINER HOLDING FLOUR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE BOTTOM OF INTERIOR ICE MACHINE PANEL TO REMOVE SLIGHT BUILD-UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR COLD WATER FAUCET SO AS TO PROVIDE COLD WATER AT THE 1ST HAND SINK FROM THE RIGHT SIDE IN THE LADIES RESTROOM LOWER LEVEL. THERE ARE 3 OTHER HAND WASHING SINKS IN THE LOWER LEVEL LADIES RESTROOM WITH BOTH HOT AND COLD WATER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD STAFF MEMBERS WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES.
  11. License

    0 infractions

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