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NEW PAKIZA RESTAURANT

1009-1011 N ORLEANS ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

NEW PAKIZA RESTAURANT has been inspected 10 times by Chicago Department of Public Health since July 7, 2015. The most recent inspection, on July 18, 2018, found no infractions.

2 of 10 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 and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on June 19, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 June 19, 2018. 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 39 times across 8 separate inspections, most recently on June 19, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 3 separate inspections, most recently on August 15, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on April 17, 2017. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Observed 2 door true refrigerator at improper of 57.7f, at time of inspection holding potentially hazardous foods. Refrigerator was tagged during inspection. Instructed not to use refrigerator nor remove tag. Contact CDPH for tag removal. Instructed manager to service refrigerator and ensure 40f or lower at all times. Critical violation #7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potentially hazardous food stored at improper temperature in 2 door true refrigerator 62.7f, 5lbs of Lentil gravy, at a value of $35.00 55.6f, 5lbs of Mixed vegetable stew, at a value of $35.00 55.6f, 5lbs of Fish masala, at a value of $50.00 45.7f, 5lbs of beef kabobs, at a value of of $50.00 46.5f, 5lbs of chicken kabobs, at a value of $50.00 44.4f, 5lbs of cooked rice, at at a value of $20.00 Manager voluntarily discarded and denatured a total weight of 30lbs at a total value of $240.00 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation 7-38-005 (A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Found retail food establishment making own yogurt on premises. Instructed to contact the Illinois Department of Public Health for approval at [email protected]. Instructed to cease making yogurt until approved by IDPH. If found making yogurt without IDPH approval, citation will be issued. 135lbs of Yogurt, at a value of $95.00 was (voluntarily discarded) at this time. NO CITATION ISSUED, AT TIME OF INSPECTION. SERIOUS VIOLATION # 7-38-005 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed cracked and broken door gaskets on 2 door refrigerator. Instructed manager to repair/replace and maintain at all times.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed excessive grease build on hood filters above grill station. Instructed manager to detail clean and maintain at all times.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • Observed non food staff behind front counter at time of inspection. Instructed site that non food handlers are not allowed in food prep areas. Maintain at all times.
  3. Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING COOKED, PREPARED AND HANDLED. INSTRUCTED STAFF MEMBER ON SITE THAT THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE CERTIFIED MANAGER PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING COOKED, PREPARED AND HANDLED.CERTIFIED MANAGER ARRIVED AT 930AM. SERIOUS CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND DIRTY RACKS AND WALLS INSIDE ALL REFRIGERATORS LOCATED IN THE KITCHEN. MUST CLEAN, SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND DIRTY BLACK CAULKING AT THE WALL TOP OF THE 3-COMP SINK. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND SMALL LEAK AT PIPE UNDER THE MIDDLE COMPARTMENT OF THE 3-COMP SINK.INSTRUCTED TO REPAIR AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND 2 FOOD PREP STAFF MEMBERS WITHOUT THEIR IDPH FOOD HANDLER'S CERTIFICATES. INSTRUCTED TO OBTAIN ABOVE STATED DOCUMENT FOR ALL FOOD PREP STAFF MEMBERS.
  4. Recent Inspection

    0 infractions

  5. Complaint

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFICATE ON SITE. MUST HAVE ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON SITE AND POSTED WHILE POTENTILLY HAZARDOUS FOOD IS PREPARRED AND SERVED INCLUDING CHICKEN AND GOAT. SERIOUS VIOALTION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CABINET UNDER EXPOSED HAND SINK OUTSIDE OF WASHROOM IN DISREPAIR. OBSERVED DOORS OFF HINGES AND INTERIOR OF CABINET IN DISREPAIR AND NOT SMOOTH AND EASILY CLEABLE. MUST REPAIR DOORS AND RESTORE INTERIOR SURFACE OF CABINET TO A SMOOTH EASILY CLEANABLE CONDITION. OBSERVED EXPOSED HAND SINK IN KITCHEN NOT ATTACHED TO WALL TIGHTLY. ATTACH SINK TO WALL. OBSERVED CARBBOARD USED AS SHELF LINER UNDER COOKING EQUIPMENT ON THE BASE OF FOOD PREP TABLES. CARDBOARD IS PROHIBITED AND MUST NOT BE USED. RESTORE SURFACES TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF CABINET OUTSIDE WASHROOM UNDER EXPOSED HAND SINK UNCLEAN. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENTS IN WASHROOM WITH HEAVY DUST ACCUMUALTION. CLEAN ALL MAINTAIN ALL CEILING VENTS IN WASHROOMS AND IN FRONT SERVICE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED HANDLE OF WASHBOWL SINK IN WASHROOM NEAR ENTRANCE LOOSE AND NOT TIGHT FITTING. REPAIR HANDLE OF WASHBOWL SINK SO THAT IT IS TIGHT FITTING TO SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOPS NEED TO BE HUNG TO DRY AFTER USE
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WIPING CLOTHS IN BUCKETS OF SANITIZER WHEN NOT IN USE. DO NOT STORE ON COUNTER.
  6. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE CARDBOARD LINERS ON SHELVINGS BENEATH THE STEAMTABLE AND REPAIR/REPLACE CUTTING BOARDS WORNED OUT WITH STAINS. ALSO,REPAIR/REPLACE BROKEN GASKETS AT THE KITCHEN 2 DOOR COOLER AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIORS OF COOLERS,MANUAL CAN OPENER WITH HOUSING ATTACHED TO KITCHEN TABLE,KITCHEN SHELVINGS THROUGHOUT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES INCLUDING THE TOILET ROOMS REQUIRE A DETAIL CLEANING AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS IN KITCHEN AREAS TO REMOVE FOOD SPLASHED DEBRIS AND REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVER ABOVE FRONT COUNTER AREA ALSO,CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS IN KITCHEN AREAS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR SMALL WATER LEAK AT BOTTOM OF KITCHEN 2 DOOR COOLER AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE A CALIBRATED METAL STEM THERMOMETER TO MONITOR FOOD TEMPERATURES AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS AND MAINTAIN AS REQUIRED.
  7. Short Form Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED SHELVES AT THE FOOD PREP AREA LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE ALL CARD BOARD BOXES, CLEAN AND MAINTAIN SHELVES TO PREVENT HIDING PLACES FOR PEST.....NOTED BROKEN DOOR AND THORN GASKETS OF CHEST FREEZER AT THE REAR DRY STORAGE. MUST REPAIR AND MAINTAIN......NOTED FOOD ITEMS INSIDE 2 DOOR REFRIGERATION UNITS AT THE REAR FOOD STORAGE STORED IN GROCERY BAGS. INSTRUCTED TO STORED ALL FOOD ITEMS IN AN APPROVED FOOD GRADE CONTAINERS.......NOTED PREMISES USING MILK CRATES FOR ELEVATION. INSTRUCTED TO PROVIDE APPROPRIATE SHELVING AND SHOULD BE 6 INCHES OFF THE FLOOR AND 6 INCHES AWAY FROM THE WALLS TO PREVENT HIDING PLACES FOR PEST
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN ALL COOKING EQUIPMENT AT THE KITCHEN FOOD PREP AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO PROVIDE A BARRIER AT THE FRONT FOOD DISPLAY AREA TO PREVENT CUSTOMERS FROM GOING TO THE BACK.... NOTED WATER LEAKING FROM THE CEILING ONTO THE FLOOR AT THE DOOR WAY BETWEEN THE KITCHEN AND REAR FOOD STORAGE AREA AND ALSO AT THE CEILING AT THE BATHROOM HALL WAY BY THE STAIRWAY OF THE BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED HEAVY DIRT ACCUMULATION ON FANS INSIDE ALL REFRIGERATION UNITS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED EMPLOYEE ITEMS ON SHELVING WITH FOOD ITEMS AT THE REAR DRY STORAGE AND AT THE FRONT FOOD DISPLAY AREA. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY WASH CLOTHS SCATTERED THROUGH OUT THE PREP KITCHEN. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  8. Complaint Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED SHELVES AT THE FOOD PREP AREA LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE ALL CARD BOARD BOXES, CLEAN AND MAINTAIN SHELVES TO PREVENT HIDING PLACES FOR PEST.....NOTED BROKEN DOOR AND THORN GASKETS OF CHEST FREEZER AT THE REAR DRY STORAGE. MUST REPAIR AND MAINTAIN......NOTED FOOD ITEMS INSIDE 2 DOOR REFRIGERATION UNITS AT THE REAR FOOD STORAGE STORED IN GROCERY BAGS. INSTRUCTED TO STORED ALL FOOD ITEMS IN AN APPROVED FOOD GRADE CONTAINERS.......NOTED PREMISES USING MILK CRATES FOR ELEVATION. INSTRUCTED TO PROVIDE APPROPRIATE SHELVING AND SHOULD BE 6 INCHES OFF THE FLOOR AND 6 INCHES AWAY FROM THE WALLS TO PREVENT HIDING PLACES FOR PEST
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN ALL COOKING EQUIPMENT AT THE KITCHEN FOOD PREP AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO PROVIDE A BARRIER AT THE FRONT FOOD DISPLAY AREA TO PREVENT CUSTOMERS FROM GOING TO THE BACK.... NOTED WATER LEAKING FROM THE CEILING ONTO THE FLOOR AT THE DOOR WAY BETWEEN THE KITCHEN AND REAR FOOD STORAGE AREA AND ALSO AT THE CEILING AT THE BATHROOM HALL WAY BY THE STAIRWAY OF THE BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED HEAVY DIRT ACCUMULATION ON FANS INSIDE ALL REFRIGERATION UNITS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED EMPLOYEE ITEMS ON SHELVING WITH FOOD ITEMS AT THE REAR DRY STORAGE AND AT THE FRONT FOOD DISPLAY AREA. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY WASH CLOTHS SCATTERED THROUGH OUT THE PREP KITCHEN. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  9. Short Form Complaint

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NOTED CONSTRUCTION WORK DONE IN ONE BATHROOM OF TWO THAT IS FOR BOTH EMPLOYEES AND CUSTOMERS AND THE OTHER BATHROOM NOT PROPERLY MAINTAINED WITH WET FLOORS,BATHROOM TISSUES ON FLOOR AND OFFENSIVE ODOR. INSTRUCTED MANAGEMENT TO MAINTAIN BATHROOMS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED SHELVES AT THE FOOD PREP AREA LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE ALL CARD BOARD BOXES, CLEAN AND MAINTAIN SHELVES TO PREVENT HIDING PLACES FOR PEST.....NOTED BROKEN DOOR AND THORN GASKETS OF CHEST FREEZER AT THE REAR DRY STORAGE. MUST REPAIR AND MAINTAIN......NOTED FOOD ITEMS INSIDE 2 DOOR REFRIGERATION UNITS AT THE REAR FOOD STORAGE STORED IN GROCERY BAGS. INSTRUCTED TO STORED ALL FOOD ITEMS IN AN APPROVED FOOD GRADE CONTAINERS.......NOTED PREMISES USING MILK CRATES FOR ELEVATION. INSTRUCTED TO PROVIDE APPROPRIATE SHELVING AND SHOULD BE 6 INCHES OFF THE FLOOR AND 6 INCHES AWAY FROM THE WALLS TO PREVENT HIDING PLACES FOR PEST
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN ALL COOKING EQUIPMENT AT THE KITCHEN FOOD PREP AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED THE FOLLOWING:- WATER ON FLOOR AT THE BATHROOM WITH STRONG ODOR,CRACKS/OPENINGS ON SEEMS OF FLOOR AT THE BASEMENT DRY STORAGE AREA,CRACKS AT THE STAIR WAY LEADING TO THE BASEMENT AND FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT NEED DETAIL CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSE KEEPING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO PROVIDE A BARRIER AT THE FRONT FOOD DISPLAY AREA TO PREVENT CUSTOMERS FROM GOING TO THE BACK.... NOTED WATER LEAKING FROM THE CEILING ONTO THE FLOOR AT THE DOOR WAY BETWEEN THE KITCHEN AND REAR FOOD STORAGE AREA AND ALSO AT THE CEILING AT THE BATHROOM HALL WAY BY THE STAIRWAY OF THE BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NOTED BATHROOM DOOR NOT SELF CLOSING. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED HEAVY DIRT ACCUMULATION ON FANS INSIDE ALL REFRIGERATION UNITS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED EMPLOYEE ITEMS ON SHELVING WITH FOOD ITEMS AT THE REAR DRY STORAGE AND AT THE FRONT FOOD DISPLAY AREA. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY WASH CLOTHS SCATTERED THROUGH OUT THE PREP KITCHEN. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  10. License

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED SHELVES AT THE FOOD PREP AREA LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE ALL CARD BOARD BOXES, CLEAN AND MAINTAIN SHELVES TO PREVENT HIDING PLACES FOR PEST.....NOTED BROKEN DOOR AND THORN GASKETS OF CHEST FREEZER AT THE REAR DRY STORAGE. MUST REPAIR AND MAINTAIN......NOTED FOOD ITEMS INSIDE 2 DOOR REFRIGERATION UNITS AT THE REAR FOOD STORAGE STORED IN GROCERY BAGS. INSTRUCTED TO STORED ALL FOOD ITEMS IN AN APPROVED FOOD GRADE CONTAINERS.......NOTED PREMISES USING MILK CRATES FOR ELEVATION. INSTRUCTED TO PROVIDE APPROPRIATE SHELVING AND SHOULD BE 6 INCHES OFF THE FLOOR AND 6 INCHES AWAY FROM THE WALLS TO PREVENT HIDING PLACES FOR PEST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN ALL COOKING EQUIPMENT AT THE KITCHEN FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED THE FOLLOWING:- WATER ON FLOOR AT THE BATHROOM WITH STRONG ODOR,CRACKS/OPENINGS ON SEEMS OF FLOOR AT THE BASEMENT DRY STORAGE AREA,CRACKS AT THE STAIR WAY LEADING TO THE BASEMENT AND FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT NEED DETAIL CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSE KEEPING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO PROVIDE A BARRIER AT THE FRONT FOOD DISPLAY AREA TO PREVENT CUSTOMERS FROM GOING TO THE BACK.... NOTED WATER LEAKING FROM THE CEILING ONTO THE FLOOR AT THE DOOR WAY BETWEEN THE KITCHEN AND REAR FOOD STORAGE AREA AND ALSO AT THE CEILING AT THE BATHROOM HALL WAY BY THE STAIRWAY OF THE BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NOTED BATHROOM DOOR NOT SELF CLOSING. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED HEAVY DIRT ACCUMULATION ON FANS INSIDE ALL REFRIGERATION UNITS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED EMPLOYEE ITEMS ON SHELVING WITH FOOD ITEMS AT THE REAR DRY STORAGE AND AT THE FRONT FOOD DISPLAY AREA. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY WASH CLOTHS SCATTERED THROUGH OUT THE PREP KITCHEN. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

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