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NEW ZAIKA RESTAURANT, INC.

1316 N CLYBOURN AVE, CHICAGO, IL 60610 · Restaurant

Inspection summary

NEW ZAIKA RESTAURANT, INC. has been inspected 11 times by Chicago Department of Public Health since December 8, 2011. The most recent inspection, on December 2, 2016, 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 temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 11 times across 6 separate inspections, most recently on May 21, 2015. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 4 times across 4 separate inspections, most recently on July 26, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on July 26, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 3, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 17 times across 8 separate inspections, most recently on July 26, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • AT TIME OF INSPECTION, THE EXPOSED HANDSINK IN THE PREP AREA WAS BLOCKED BY A WOODEN STOOL AND THE HOT WATER KNOB TO SAME HANSINK WAS TURNED-OFF WHILE EMPLOYEES WERE PREPPING FOODS. INSTRUCTED TO MOVE THE WOODEN STOOL AND TURN HOT WATER KNOB BACK ON AND KEEP THE HANDSINK ACCESSIBLE FOR HANDWASHING AT ALL TIMES. CRITICAL CITATION ISSUED: 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED BULK FOODS NOT PROPERLY STORED.INSTRUCTED TO PROVIDE BULK FOOD CONTAINERS WITH LIDS AND MAINTAIN. OBSERVED COOKED/PREPARED FOODS INSIDE COOLERS NOT LABELED AND DATED.INSTRUCTED TO LABEL AND DATE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARD AT PREP TABLE WORNED-OUT WITH DEEP CUTS.INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. OBSERVED FOIL LINERS ON BOTTOMS OF PREP TABLES.INSTRUCTED TO REMOVE FOIL LINERS AND MAINTAIN BOTTOMS OF PREP TABLES TO SMOOTH,EASILY CLEANABLE SURFACES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES ON WEST HALLWAY IN BASEMENT DUE TO POTENTIAL PEST HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLER WITH NO HAIR RESTRAINT.INSTRUCTED TO PROVIDE HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WASH CLOTHS NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE AND MAINTAIN.
  3. Complaint

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NOTED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK AND NOT PROPERLY SANITIZING. SANITIZING STRENGTH READING 0PPM. INSTRUCTED MANAGEMENT TO PROPERLY SET UP THE 3 COMPARTMENT SINK TO WASH,RINSE AND SANITIZE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED FOOD ITEMS STORED IN TIN CANS INSIDE REFRIGERATION UNIT. INSTRUCTED TO STORE FOOD INSIDE CLEAN CONTAINERS WITH TIGHT FITTING LIDS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER.INSTRUCTED MANAGEMENT TO USE ONLY FOOD GRADE STORAGE BAGS FOR FOOD STORAGE. ALSO NOTED FOOD ITEMS INSIDE WALK IN COOLER STORED ON THE FLOOR. INSTRUCTED TO ELEVATE FOOD ITEMS 6" OFF THE FLOOR DURING STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN SHELVES INSIDE 2 DOOR REFRIGERATION UNIT AT THE PREP AREA AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS INSIDE WALK IN COOLER.
  4. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AND ON PREP TABLE TO BE IMPROPER:-FISH 50.6F,SOUP 44.6F,LAMB 44.7F,CHICKEN 45.2F,CHICKEN 44.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 30 LBS WORTH $148.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NOTED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK AND NOT PROPERLY SANITIZING. SANITIZING STRENGTH READING 0PPM. INSTRUCTED MANAGEMENT TO PROPERLY SET UP THE 3 COMPARTMENT SINK TO WASH,RINSE AND SANITIZE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN,FISH,LAMB,SOUP ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER.INSTRUCTED MANAGEMENT TO USE ONLY FOOD GRADE STORAGE BAGS FOR FOOD STORAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED MINIMAL LIGHTING AT THE HALL WAY WITH WALK IN COOLERS AND FREEZER. INSTRUCTED TO PROVIDE PROPER LIGHTING AT THE HALL WAY.
  5. Complaint

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE 2 DOOR PREP COOLER AT 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MILK AND COOKED RICE. MUST REPAIR AND MAINTAIN THE COOLER AT 40F AND BELOW. BY THE END OF THE INSPECTION, THE THERMOSTAT WAS ADJUSTED AND THE TEMPERATURE WAS AT 39.7F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 1 DOOR AND 2 DOOR PREP COOLERS. OBSERVED MILK AT 49.6F, CHICKEN AT 43.7-46F, COOKED RICE AT 48.9F, YOGURT AT 46.7F, FISH AT 44.4F, AND SAUCES AT 46.9F. ALSO, OBSERVED COOKED RICE STORED ON TOP OF THE STEAM TABLE AT 80.4F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE FOLLOWING ITEMS: INTERIOR OF 1 DOOR PREP COOLER, FOOD STORAGE CONTAINERS, WIRE STORAGE RACKS IN THE WALK-IN COOLER.
  6. Complaint

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR COOLER NEXT TO THE 3 COMPARTMENT SINK WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MILK AND CHICKEN. THE COOLER WAS TAGGED HELD FOR INSPECTION. UPON MY RETURN ON 3/25/14 TO FINISH THE INSPECTION, THE COOLER WAS MAINTAINING A TEMPERATURE OF 24.3F. THE HELD FOR INSPECTION TAG WAS REMOVED FROM THE COOLER. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR PREP COOLER AND THE WALK-IN COOLER. OBSERVED MILK AT 43.8-46.9F, LAMB KABOBS AT 45.1F, EGGS AT 43.1-47.4F, CHICKEN AT 44.5-51.2F, YOGURT AT 47.9F, COOKED POTATOES AT 44.2F, COOKED LENTILS AT 47.4F, COOKED CABBAGE AT 49.1F, SPINACH PUREE AT 45.5F, COOKED RICE AT 44.6F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $320. CRITICAL VIOLATION 7-38-005A.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER WAS PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (RICE AT 145.2) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS. MUST PROVIDE ADDITIONAL SHELVING IN THE WALK-IN FREEZER TO STORE FOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR OF THE FOOD PREP AREA.
  7. Canvass Re-Inspection

    1 infraction

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • TWO DOOR PREP COOLER STILL NOT MAINTAINING PROPER TEMPERATURE. AMBIENT TEMPERATURE FOUND AT 53.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL MAINTAINS A TEMPERATURE OF 40F OR BELOW AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. NO FOODS IN COOLER. NO CITATION ISSUED.
  8. Canvass

    14 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 48.9F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN AND MILK. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PREP COOLERS: SALAD DRESSING AT 49.2F, YOGURT AT 48.3-61.2F, EGGS AT 48.7F, CHICKEN AT 52,7F, COOKED RICE AT 52.1F, MILK AT 47.8F, RANCH DRESSING AT 53.4F, BEEF AT 51.2F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $350. CRITICAL VIOLATION 7-38-005A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZER WAS PROVIDED IN THE SANITIZER COMPARTMENT OF THE 3 COMPARTMENT SINK AND NO SANITIZER WAS AVAILABLE ON THE PREMISES TO PROPERLY SANITIZE DISHES AND UTENSILS. MANAGEMENT WENT TO THE STORE TO BUY A BOTTLE OF CHLORINE BLEACH AT MY REQUEST. MANAGEMENT INSTRUCTED TO ALWAYS KEEP SANITIZER AVAILABLE ON THE PREMISES. CRITICAL VIOLATION 7-38-030.
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT #1353209 ON 6/19/13 NOT CORRECTED: 21/01 - NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD (CHICKEN AT 143.9F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. CRITICAL VIOLATION 7-42-090.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK WAS AVAILABLE ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A PEST CONTROL LOG BOOK FROM AN IDPH CERTIFIED PEST CONTROL COMPANY MUST BE PROVIDED AT ALL TIMES ON THE PREMISES. ALSO FRONT DOOR MUST BE RODENT PROOFED TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • SEE VIOLATION #14
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE STAINED CUTTING BOARD IN THE FOOD PREP AREA. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, DUST ON WIRE STORAGE RACKS, VENTILATION FANS IN THE WASHROOMS AND VENTILATION HOOD OVER THE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS IN THE PREP AREAS AND WASHROOMS. MUST STORE ALL FOOD AND EQUIPMENT OFF OF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR THE WALLS IN THE DINING ROOM OUTSIDE OF THE KITCHEN DOOR SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF-CLOSING DOOR DEVICE FOR THE 1ST FLOOR RESTROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE SLOW DRAINING EXPOSED HANDSINK IN THE DISHWASHING AREA. OBSERVED PLASTIC WRAP USED AS SINK STOPPERS. REPAIR THE SINK STOPPER LEVERS AT THE 3 COMPARTMENT SINK SO THAT THE SINKS CAN HOLD WATER. SEAL THE TOILETS AT THE BASE OF THE FLOOR TO PREVENT WATER LEAKING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND ORGANIZE THE MOP CLOSET ON 1ST FLOOR AND REMOVE NON-WORKING TOILET FROM THE BASEMENT.
  9. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PACKAGED RICE PUDDING CONTAINERS IN PREP COOLER FOR SELF SERVICE NO LABELED, INSTRUCTED TO LABEL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY PIPE AT 3-COMP SINK, INSTRUCTED TO REPAIR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD SERVER WITH A LONG BEARD NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.
  10. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ADEQUATE SHELVING FOR FOOD AND BOXES OF STOCK IN THE STORAGE AREAS AND WALK-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNUSED EQUIPMENT FROM PREMISES (SALAD PREP COOLER IN FRONT PREP AREA AND FREEZER IN BASEMENT STORAGE AREA). ORGANIZE EQUIPMENT IN BASEMENT STORAGE ROOM AND 1ST FLOOR STORAGE AREA UNDER THE STAIRCASE NEXT TO THE SERVICE COUNTER.
  11. License

    0 infractions

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