Skip to content
Loading map…

NINI'S GROCERIES

543 N NOBLE ST, CHICAGO, IL 60642 · Restaurant

Inspection summary

NINI'S GROCERIES has been inspected 18 times by Chicago Department of Public Health since October 11, 2011. The most recent inspection, on July 1, 2024, found no infractions.

5 of 18 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 Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 5 times across 4 separate inspections, most recently on August 18, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 August 7, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 October 20, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 once on May 31, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 November 16, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

18 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Complaint

    1 infraction

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS (EGGS, CHICKEN, BEEF, DELI MEAT) AT IMPROPER FOOD TEMPERATURES. EGGS 79.1F IN PREP AREA, PORK AND BEEF (54.9F INSIDE 2 DOOR COOLER) AND DELI MEAT (57.7F) INSIDE PREP COOLER. ALL FOODS DISCARDED. APPROXIMATELY 9 POUNDS OF FOOD DISCARDED AT COST OF $75. PRIORITY. 7-38-005. CITATION ISSUED.
  4. Short Form Complaint

    2 infractions

    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • EMPLOYEES ARE NOT CHECKING VACCINATION STATUS OF CUSTOMERS WHO ARE DINING IN. INFORMED PERSON IN CHARGE A COVERED ENTIITY SHALL NOT PERMIT ANY PATRON TO ENTER THE INDOOR PORTION OF A COVERED LOCATION WITHOUT PROOF OF VACCINATION. CITATION ISSUED.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • OBSERVED MULTIPLE CUSTOMERS AND EMPLOYEES NOT WEARING MASKS ACCORDING TO CITY OF CHICAGO PUBLIC HEALTH ORDER. CITATION ISSUED.
  5. Complaint

    2 infractions

    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • EMPLOYEES ARE NOT CHECKING VACCINATION STATUS OF CUSTOMERS WHO ARE DINING IN. INFORMED PERSON IN CHARGE A COVERED ENTIITY SHALL NOT PERMIT ANY PATRON TO ENTER THE INDOOR PORTION OF A COVERED LOCATION WITHOUT PROOF OF VACCINATION.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • NO WRITTEN RECORD DESCRIBING PROTOCOL FOR IMPLEMENTING THE REQUIREMENTS OF PUBLIC HEALTH ORDER.
  6. Complaint

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISE. PRIORITY FOUNDATION 7-38-010.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • SOME COOLERS THERMOMETERS MISSING OR NOT WORKING. MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • CUSTOMERS WASHROOM HANDWASH BOWL DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN SAID SINK.
  7. Canvass

    0 infractions

  8. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DEFROST ICE BUILD UP INSIDE THE CHEST FREEZER IN THE BASEMENT IN THE FREEZER IN THE KITCHEN. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM FAN COVER IN KITCHEN HOOD. INSTRUCTED TO MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
  9. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-201.11.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROVIDE LABELS ON PREPARED/PRECOOKED FOOD ITEMS INSIDE THE REACH IN COOLER WITH THE NAME AND DATE (FIFO).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED DARK GROVES INTO THE CUTTING BOARD IN THE KITCHEN. MUST REPAIR AND/OR REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED ICE BUILD UP INSIDE THE CHEST FREEZER IN THE BASEMENT IN THE FREEZER IN THE KITCHEN. MUST DEFROST AND CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED SPOTS IN THE BASEMENT PREP AREA MISSING CEILING TILES AND/OR LIGHT SHIELDS. MUST PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING TO REMOVE DEBRIS AND/OR SPILLS IN THE FOOD PREP AREAS 1st FLOOR AND BASEMENT PREP/STORAGE AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY OR CITATION WILL FOLLOW.
  10. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND REFRIGERATION UNIT UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LESS: THE COLD-HOLDING REFRIGERATION UNIT IN THE PREP AREA WAS 55.7F BY MY THERMOMETER AT TIME OF INSPECTION. REFRIGERATION UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. ALL REFRIGERATION UNITS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR LESS 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 FOODS AT IMPROPER TEMPERATURES INSIDE OF THE COLD-HOLDING REFRIGERATION UNIT: FOUND 6 WHOLE HAMS AT 63.7F, SLICED HAM AT 53.6F, A CONTAINER OF RICE AT 78.8F, AND 3 CONTAINERS OF MAYO AT 54.6F. ALL POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN A TEMPERATURE OF 40F OR LESS OR 140F OR MORE AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED 40# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE THE GASKETS AROUND THE DOORS OF THE COLD-HOLDING REFRIGERATION UNIT TO PROVIDE A TIGHT FITTING SEAL AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE DUST ACCUMULATION FROM THE FAN VENT COVERS INSIDE OF THE REACH-IN REFRIGERATION UNIT.
  11. Canvass Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO REMOVE THE BREAD IN THE FREEZER IN THE BASEMENT THAT IS STORED IN THE STORE PLASTIC BAGS AND STORE THEM IN FOOD GRADEABLE BAGS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS IN THE PREP AREA WITH DEEP, DARK GROOVES AND STAINS. MAKE SMOOTH, EASILY CLEANANBLE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE COOKING EQUIPMENT, EXPOSED HAND WASHING SINK AND EXTERIOR OF THE GREASE TRAP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND IN THE BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE LIGHT SHIELDS TO THE LIGHTS IN THE MAIN PREP AREA.
  12. Canvass

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND THE EXPOSED HAND WASHING SINK IN THE MAIN PREP AREA NOT ACCESSIBLE (TALL PAPER BAGS STORED IN FRONT OF IT)AND WITH NO HAND SOAP/SANITARY HAND DRYING DEVICES. INSTRUCTED TO KEEP SINK ACCESSIBLE AND STOCKED WITH HAND SOAP/SANITARY HAND DRYING DEVICES AT ALL TIMES. CRITICAL VIOLATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND THE PREVIOUS MINOR VIOLATIONS FROM REPORT #1527727 DATED 03/11/2015 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 32-ALL RAW WOODEN SHELVING THROUGHOUT COOKS LINE MUST BE PAINTED/SEALED TO MAKE SMOOTH AND CLEANABLE. WOODEN AN METAL SHELVING ON COOKS LINE MUST CLEAN AND MAINTAIN. 33-INTERIOR OF ALL COOLERS AND FREEZER WITH DIRT AND EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. 35-WATER DAMAGED CEILING TILES IN WASHROOM MUST BE REPLACED. 45-FOOD HANDLER REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF TRAINING. MUST PROVIDE PROOF OF TRAINING FOR ALL FOOD HANDLERS. SERIOUS VIOLATION 7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO REMOVE THE BREAD IN THE FREEZER IN THE BASEMENT THAT IS STORED IN THE STORE PLASTIC BAGS AND STORE THEM IN FOOD GRADEABLE BAGS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS IN THE PREP AREA WITH DEEP, DARK GROOVES AND STAINS. MAKE SMOOTH, EASILY CLEANANBLE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE COOKING EQUIPMENT, EXPOSED HAND WASHING SINK AND EXTERIOR OF THE GREASE TRAP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND IN THE BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE LIGHT SHIELDS TO THE LIGHTS IN THE MAIN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX AND MAINTAIN THE SLOW DRAINING EXPOSED HAND WASHING SINK IN THE MAIN PREP AREA.
  13. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOODS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL RAW WOODEN SHELVING THROUGHOUT DRY STORAGE CLOSET AND COOKS LINE MUST BE PAINTED/SEALED TO MAKE SMOOTH AND CLEANABLE. WOODEN AN METAL SHELVING ON COOKS LINE MUST CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ALL COOLERS AND FREEZER WITH DIRT AND EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. INTERIOR OF THE ICE MACHINE WITH SOME DIRT RESIDUE. MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES IN WASHROOM MUST BE REPLACED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE STOPPERS FOR ALL COMPARTMENTS OF THE THREE COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION AND FREEZERS, INCLUDING BASEMENT BOX FREEZER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN EACH USE AND NOT TO BE SITTING ON CUTTING BOARD OF COOKS LINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF TRAINING. MUST PROVIDE PROOF OF TRAINING FOR ALL FOOD HANDLERS.
  14. Canvass

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND MULTIPLE ITEMS NOT LABELED OR IN ORIGINAL CONTAINER. ADVISED TO LABEL ITEMS WITH NAME, DATE, AND TIME PREPARED AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE CUTTING BOARD ON KITCHEN REACH IN COOLER AND MAINTAIN. CUTTING BOARD HAS DEEP DARK GROOVES. OBSERVED TORN GASKETS ON KITCHEN REACH IN COOLER. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND DIRT ACCUMULATION ON COFFEE AND ESPRESSO MACHINES. INSTRUCTED TO CLEAN AND MAINTAIN. FOUND DUST BUILDUP ON VENT OF FRONT, CUSTOMER BEVERAGE COOLER. INSTRUCTED TO CLEAN AND MAINTAIN. FOUND DIRT BUILDUP ON COOKING EQUIPMENT. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN. FOUND DIRT BUILDUP ON SHELVES INSIDE 7UP COOLER IN KITCHEN. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND DIRT BUILDUP ON KITCHEN FLOOR. INSTRUCTED TO REGULARLY CLEAN FLOORS, WALL TO WALL AND CORNER TO CORNER, AND MAINTAIN. FOUND ITEMS STORED ON FLOOR THROUGHOUT FACILITY. INSTRUCTED TO STORE ALL ITEMS AT LEAST SIX INCHES OFF THE FLOOR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND DAMAGED CEILING TILE INSIDE MOP CLOSET, AROUND VENT. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHTS ABOVE FOOD PREP AREA WITHOUT PROPER SHIELDING. INSTRUCTED TO ENSURE THAT ANY AREAS WHERE FOOD IS PREPPED OR STORED MUST HAVE SHIELDS TO COMPLETELY ENCLOSE LIGHT BULBS. ADVISED TO INSTALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND ONLY 1 STOPPER AT THREE COMPARTMENT SINK. INSTRUCTED TO OBTAIN ADDITIONAL STOPPERS FOR EACH COMPARTMENT AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER IN BASEMENT. INSTRUCTED TO ORGANIZE AND STORE AT LEAST SIX INCHES OFF THE FLOOR AND AWAY FROM THE WALL AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND ICE SCOOP STORED IN ICE. INSTRUCTED TO STORE ICE SCOOP IN SEPERATE, SANITARY CONTAINER AND TO MAINTAIN.
  15. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Exposed raw wood storage shelves and arounf door frame. Instructed to apply non-toxic sealant to surface.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation not working properly in toilet room. Instructed to repair exhaust fan.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in rear. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
  16. Canvass Re-Inspection

    0 infractions

  17. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Rear exit door has 1/4" inch gap across bottom left corner. Instructed to rodent proof door to prevent rodent and insect entry. Also,no pest control logbook on premises. Instructed to rodent proof said door and provide logbook with all required documents must have available to the inspectors at all times. Serious citation issued 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No certified food manager on premises when potentially hazardous foods are being served and prepared-steak,beans at 150.8 F. Instructed that a certified food manager must be on premises during all hours of operation. Serious citation issued 7-38-012
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Clean multi-use utensils,single service articles in food prep area must be properly stored,inverted to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Repair water leak at drain pipe beneath the 3 compartment sink.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles must be removed,the remaining articles must be properly stored 6" off floor/wall for easier cleaning.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Ice scoops must be stored in clean dry place.
  18. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website