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MUSASHI JAPANESE RESTAURANT

6248 N CALIFORNIA AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

MUSASHI JAPANESE RESTAURANT has been inspected 23 times by Chicago Department of Public Health since October 14, 2010. The most recent inspection, on April 7, 2026, recorded 2 infractions.

7 of 23 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Protecting food from contamination.

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 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 5 times across 5 separate inspections, most recently on April 7, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 March 3, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 4 times across 2 separate inspections, most recently on March 3, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 3 times across 3 separate inspections, most recently on June 4, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 3 separate inspections, most recently on July 30, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

23 inspections

  1. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD CONTAINER NOT LABELED.(FLOUR,SUGAR,ETC.)MUST LABEL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND DEEP FRYER NOT UNDER HOOD.MUST PLACE UNDER HOOD.
  2. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DUST BUILD UP ON INSIDE KIMCHI STAND UP 2-DOOR PREP COOLER AROUND COOLER FAN. MUST CLEAN INTERIOR OF KIMCHI COOLER AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED ACCUMULATED FOOD DEBRIS ON VENTILATION HOOD. MUST CLEAN VENTILATION HOOD AND MAINTAIN.
  3. Non-Inspection

    0 infractions

  4. Canvass

    5 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • REAR EXIT DOOR WITH GAP OF 1/4 TO 1/2" AT BOTTOM AND TOP OF SAID DOOR INSTRUCTED TO REPAIR TO MINIMIZE PEST AND INSECT ENTRY
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. EXTERIOR OF GREASE TRAP NOT EASILY CLEANABLE.INSTRUCED TO REMOVE PEELING PAINT.SURFACE MUST BE SMOOTH CLEANABLE AND NON ABSORBENT PATERIAL
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • REPAIR FAUCET NECK AT THREE COMPARTMENT .HEAVILY LEAKING.ALSO PROVIDE UNTHREAD FAUCET AT SAID SINK
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN EXCESS DEBRIS BEHIND AND AROUND GREASE TRAP IN THE KITCKEN.CLEAN AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
  5. Canvass

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEAL CLEAN UP KIT.PRIORITY FOUNDATION.CITATION ISSUED.7-38-005.MUST PROVIDE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS. MUST STORE INVERTED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND FOLLOWING NOT CLEAN: EXTERIOR OF COOKING EQUIPMENT, EXTERIOR OF 3 COMPARTMENT SINK, AND INTERIOR OF COOLERS.MUST CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE. MUST PROVIDE WHERE IT CAN BE LOCATED AND SERVICED.
  6. Canvass

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • INSTRUCTED TO RODENT PROOF BOTTOM OF REAR EXIT DOOR.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR BEHIND AND UNDER COUNTER IN THE BAR AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS AT THE FRONT BAR AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST ACCUMULATION INSIDE (2) WASHROOMS.
  7. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED MISSING EMPLOYEE HAND WASHING SIGNAGE AT BAR AND PREP HAND SINKS. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED MISSING ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE ALLERGEN TRAINING FOR ANY EMPLOYEE WHO OBTAINS THEIR CITY OF CHICAGO FOOD MANAGER CERTIFICATE.
  8. Non-Inspection

    0 infractions

  9. Canvass

    10 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AT SITE PRESENTED BY PERSON IN CHARGE BUT NO COMPLETE 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 TCS SOUP WITH PORK MEAT AT IMPROPER TEMPERATURES STORED IN LARGE POT (AROUND 10 LBS)IN THE REACH IN COOLER. TEMPERATURES OBSERVED TO BE 49 F. FOOD VALUED AT $60. MANAGER VOLUNTARILY DISCARD & DENATURED FOOD. INSTRUCTED TO HOLD COLD TCS FOODS AT 41F OR BELLOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED UTENSILS IN USE ARE STORED IN COLD WATER,MUST STORED UTENSILS UNDER RUNNING COLD WATER, UNDER HOT WATER (135 F AND ABOVE)AND IN CLEAN PLACE PROTECTED FROM CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR DAMAGED DRAIN BOARD ON LEFT SIDE OF 3 COMPARTMENT SINK
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR BROKEN GASKET ON DOOR TO 2 DOOR REACH IN COOLER
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICES 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 DUST AND DEBRIS FROM CEILING AND UTILITY LINES OVER BAR AREA
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS AND SHELVING , DUST, GREASE AND DIRT BUILD-UP THROUGHOUT
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE PROTECTIVE SHIELD ON LIGHT BULBS OVER BAR AREA
  10. Canvass

    0 infractions

  11. Canvass

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) MUST PROVIDE ALL REQUIRED WRITTEN DOCUMENTATION FOR EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 ALL PREPARED FOODS HELD LONGER THAN 24 HOURS MUST BE PROPERLY DATE MARKED WITH PRODUCT NAME, PREPARED AND EXPIRATION DATES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 MUST PROVIDE A CONSUMOR ADVISORY WHICH INCLUDES A DISCLOSURE/REMINDER FOR MENU ITEMS PERTAINING TO THE CONSUMOR ADVISORY. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUE.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • 8-201.13 MUST PROVIDE A HACCP PLAN FOR FERMENTED KIM CHEE PREPARED ON SITE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 MUST PROVIDE A METAL STEM THERMOMETER FOR CHECKING FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.14 BULK RICE CONTAINER FOUND DIRTY, INTERIOR AND EXTERIOR. MUST CLEAN AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11 INADEQUATE LID FOR THE BULK RICE CONTAINER. MUST PROVIDE A TIGHT FITTING LID TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 MUST NOT USE TAPE AS A MEANS OF REPAIR FOR THE INTERIOR AND EXTERIOR OF THE FOLLOWING: TALL REACH-IN COOLER, KITCHEN THREE COMPARTMENT SINK DRAINBOARD, ALL KITCHEN WALLS AND SHELVING. MUST PROVIDE A SMOOTH, CLEANABLE SURFACE FOR ALL.----MUST NOT HAVE RAW WOOD FOR STORAGE SHELVING ABOVE SERVER STATION OR THROUGHOUT THE BAR. ALL RAW WOOD MUST BE PAINTED OR SEALED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-204.115(A) RESIDENTIAL DISH MACHINE ON PREMISES HAS NO GAUGE/TEMPERATURE MEASURING DEVICE. MUST PROVIDE A DISH MACHINE THAT PROVIDES A GAUGE TO REACH 180F IN THE FINAL RINSE OR A CHEMICAL FINAL RINSE. INSTRUCTED TO USE THE THREE COMPARTMENT SINK FOR ALL WASHING, RINSING AND SANITIZING OF DISHES. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE. NO DISHES BEING WASHED AT THIS TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 BACK FLOW PREVENTOR NOT LOCATED TO BE SERVICE AND MAINTAINED ON THE UTILITY MOP SINK. MUST PROVIDE A BACK FLOW PREVENTOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13(A) MISSING COVING UNDER THE KITCHEN THREE COMPARTMENT SINK AND OPEN GAP IN WALLS BETWEEN COVING AND FLOORS THROUGHOUT THE KITCHEN. MUST SEAL OPEN GAPS ALONG BASEBOARDS AND PROVIDE TIGHT FITTING COVING UNDER THE THREE COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 WALL BASEBOARDS BEHIND THE STOVE AND UNDER THE HAND WASHING SINK IN THE KITCHEN WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-101.11 MISSING FLOOR TILES SURROUNDING THE GREASE TRAP UNDER THE KITCHEN THREE COMPARTMENT SINK. MUST REPLACE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11(B) MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULB FOR THE LIGHT ABOVE THE REAR KITCHEN DRY FOOD STORAGE SHELVING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE ON SITE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
  12. Canvass

    0 infractions

  13. Complaint

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND PREPARED BY DATE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DIRTY AND DUSTY FANS INSIDE THE 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED SLOW WATER DRAIN INSIDE THE KITCHEN HAND WASH SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  14. Canvass Re-Inspection

    0 infractions

  15. Canvass

    2 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ON TOP AND DRIPPING DOWN THE SIDES. INSTRUCTED TO CLEAN AND MAINTAIN. SERIOUS VIOLATION #7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED ICE SCOOP ON TOP OF ICE MACHINE WITH NO HOLDER. INSTRUCTED TO HAVE AN ICE SCOOP HOLDER FOR THE SCOOP.
  16. Canvass

    0 infractions

  17. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED STANDING FREEZER IN KITCHEN AT 25F NOT MAINTAINING PROPER TEMPERATURE OF 0F TO KEEP FOOD FROZEN. SOME ITEMS IN FREEZER WERE THAWED. ODOR COMING FROM FREEZER. ALL THAWED ITEMS APPEARED UNWHOLESOME AND WERE VOLUNTARILY DISCARDED. ALL WHOLESOME THOROUGHLY FROZEN ITEMS WERE TRANSFERED TO ADDITIONAL REACH IN CHEST FREEZERS. NONWORKING STANDING REACH IN FREEZER IN KITCHEN WAS TAGGED. CRITICAL VIOLATION 7-38-005 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ICE ACCUMULATION IN CHEST FREEZER IN BAR AREA. DEFROST AND MAINTAIN. OBSERVED CARBOARD USED AS SHELF LINER IN STANDING REACH IN FREEZER LOCATED IN KITHCEN. REMOVE ALL SHELF LINER. OBSERVED GASKETS ON 2 DOOR REACH IN REFRIGERATOR TORN. MUST REPAIR TORN GASKETS AND MAINTAIN. OBSERVED SHELVES IN STANDING REACH IN FREEZER IN KITHCEN REAPIRED WITH DUCT TAPE. REMOVE ALL DUCT TAPE AND REPAIR SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING UNCLEAN: SHELVES WITHIN STANDING REACH IN FREEZER LOCATED IN KITHCEN. CLEAN AND MAINTAIN SHELVES. OBSERVED INTERIOR OF REACH IN REFIRGERATORS UNCLEAN WITH TOOD DEBRIS. CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR IN BAR AREA IN DISREAPIR. REPAIR FLOOR IN BAR AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ATTACHED VENTS IN CEILINGS OF MENS AND SWOMENS WASHROOM WITH DUST ACCUMULATION. CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED COLD WATER HANDLE AT EXPOSED HAND SINK IN KITHCEN STRIPPED/LOOSE. COLD WATER DOES TURN ON AN OFF BUT NEEDS TO BE REPAIRED SO THAT IT IS CONVENIENT. REPAIR AND MAINTAIN. OBSERVED FAUCET AT 3 COMPARTMENT SINK LEAKING AT ARM AND HANDLES. REPAIR AND MAINTAIN. OBSERVED BUMPY WELDING IN RIGHT AND MIDDLE COMPARTMENTS AT SEAMS OF SINK. RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED THERMOMETERS WITHIN REFRIGERATORS AT BAR NEED THERMOMETERS. INSTALL AND MAINTAIN. OBSERVED EXTERNAL THERMOMETER FOR TWO DOOR REACH IN REFRIGERATOR IN KITHCEN IN DISREPAIR. INSTALL WORKING THERMOMETER WITHIN 2 DOOR REACH IN.
  18. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, racks not clean, need detailed cleaning, non food contact surfaces of cooking equipment, prep table lower shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, front storage area under shelving/racks, not clean, need detailed cleaning(corners).
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must provide food handlers list for next routine inspection.
  19. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL AT ALL TIMES ALL SAUCES STORED IN TALL PLASTIC SAUCE CONTAINERS STORED ON SHELF ABOVE SMALL 1DR REFRIGERATOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE PIPES LOCATED BETWEEN THE REAR EXPOSED HAND SINK AND 4 BURNER STOVE TO REMOVE EXCESSIVE GRIME BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR/REPLACE UNEVEN FLOOR IN FRONT OF THE MOP AINK AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN BAR 3-COMP FAUCET BASE AND EXTENDED FAUCET ARM TO REPAIR LEAK. MUST DO SAME AT REAR KITCHEN 3-COMP SINK. MUST REPAIR LEAKS UNDER THE 3-COMP SINK PIPES IN THE REAR KITCHEN AREA. MUST PROVIDE 3 SINK STOPPERS FOR THE BAR 3-COMP SINK.
  20. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found food items not properly dated/labeled in reach in cooler, and reach in freezer, must date and label food items in reach in cooler, reach in freezer.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, rear storage areas not clean, need detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tiles in kitchen prep area not clean, need detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in bathrooms not clean need cleaning(detailed).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in coolers, kitchen prep area and bathrooms need cleaning.
  21. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE ALL ALUMINUM FOIL BEING USED AS SHELVE LINER IN ALL SHELVINGS IN THE KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CRACKED AND MISSING FLOOR TILES IN THE PREP AREA. MUST REPAIR/REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL THE HOLES ON THE WALL INSIDE THE WASHROOM AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD AND END CAPS OR CEILING LIGHT SHIELD IN THE BULBS IN THE PREP AREA KITCHEN.
  22. Canvass

    0 infractions

  23. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • exposed raw wood in storage shelving, shall be repair.cooler shelving that had rust, shall be repair.caulk around sink in men's bathroom shall be repair/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • cooler shelving, storage shelving not clean need cleaning(crevices).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • peeling paint in hallway, rear storage areas, shall be repair.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • light shields in prep area, bathroom need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • exhaust vents(ventilation) in kitchen, dining areas, and bathrooms not clean need detailed cleaning.

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