NINO'S

115 S CLINTON ST, CHICAGO, IL 60661 · Restaurant

16 inspections

1. CanvassJan 17, 2020

   0 infractions

2. CanvassMar 13, 2019

   9 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • NO CITY OF CHICAGO CERTIFIED MANAGER ONSITE DURING THE INSPECTION, WHILE TCS FOODS; CHICKEN, FISH, ETC., IS BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM, OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • NO CLEAN U KIT OR PROCEDURES ONSITE FOR VOMITING AND DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • MUST PROVIDE DATE MARKINGS ON RTE FOODS PREPARED AND HELD IN COOLERS OVER 24HR. INSTRUCTED TO PROVIDE CONSUME BY DATES ON FOOD AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST REPLACE BROKEN DOOR GASKET ON 2-DOOR REACH IN COOLER IN REAR. ALSO, REPAIR THE BROKEN LID ON THE PREP COOLER IN REAR. INSTRUCTED TO MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST DETAIL CLEAN CEILING DUST ACCUMULATION FROM CEILING VENTS IN CUSTOMER SEATING AREA AND PREP AREA. ALSO, CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN REAR PREP. INSTRUCTED TO MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST REPLACE STAINED CEILING TILES IN CUSTOMER SEATING AREA. REPAIR/SEAL HOLE IN WALL ACROSS FROM THE STAFF TOILET ROOM. ALSO, REPLACE BROKEN FLOOR TILES IN FRONT PREP AREA. INSTRUCTED TO MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM HOOD & FILTERS IN PREP AREA, INSTRUCTED TO MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE COURSE AND KEEP CERTIFICATE ONSITE.
3. CanvassMay 14, 2018

   5 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • Observed potentially hazardous foods stored at improper temperature: -At room temperature, on medium size prep table, between flat top grill and fryer station: 84.6f, 3lbs of fried chicken, at a value of $10.00 -Vertical Broiler, at room temperature, with no heat source on: 85.7f, 5lbs of gyro meat (lamb and beef), at a value of $35.00 Manager voluntarily discarded and denatured a total weight of 8lbs at a total value $45.00 Instructed site that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Also informed site that vertical boiler must be on at all times when gyro meat is stored inside of the vertical broiler, to ensure the gyro meat is at 140f or more and all times. Critical violation # 7-38-005 (A)
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • Observed no certified manager on site, nor certified food manager certificate posted at time of inspection while potential hazardous foods, raw chicken, tilapia, etc., were being prepared and or served. Informed site that a certified food manager must be on site, as well posted, whenever potentially hazardous foods are being prepared and or served. Serious violation #7-38-012
   • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
     • Observed no chemical test kit on site during inspection. Instructed site to provide chemical test kit, to ensure proper concentration of chemical sanitizing solution. Serious violation #7-38-030
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • Observed excessive grease build on hood filters above grill. Instructed manager to detail clean and maintain at all times.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • Observed no exposed hand sink in front prep area. Instructed manager to install exposed hand sink with hot and cold running water under city pressure. Maintain at all times.
4. CanvassJan 23, 2018

   0 infractions

5. CanvassJun 29, 2017

   3 infractions

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • Observed heavily soiled handles on 3 compartment sink and hand sink faucet. Must detail clean and sanitize. Must maintain same.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • Observed heavily soiled floors in rear prep area under soda boxes. Must detail clean and sanitize. Observed open floor drain in rear prep. Must cover or place sewer drain cover over this opening to prevent pest entry. Must maintain all.
   • 70. NO SMOKING REGULATIONS
     • Found evidence of smoking inside facility. Observed 2 cigarette butts laying inside bowl, inside basin of 3 compartment sink in rear prep area. Instructed may not smoke inside facility. Instructed must not have any ashtrays inside facility (Instructed may not use utensils as ashtrays inside facility). Violation 7-32-010.
6. Canvass Re-InspectionMay 24, 2016

   4 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED HEAVY FROST BUILD UP IN THE CHEST FREEZER. INSTRUCTED TO DEFROST AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED NO VENTILATION IN THE EMPLOYEE RESTROOM. MUST PROVIDE ADEQUATE VENTILATION.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • OBSERVED CLUTTER STORED ON THE FLOOR IN THE CLOSET UNDER THE STAIRS. MUST REMOVE UNNECESSARY ITEMS AND ORGANIZE AND ELEVATE THE REMAINDER AT LEAST 6 INCHES OFF THE FLOOR.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • ALL EMPLOYEES HAVE NOT COMPLETED THE FOOD HANDLER REQUIREMENTS. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE THE FOOD HANDLER TRAINING AND NEW EMPLOYEES MUST COMPLETE THE TRAINING WITHIN 30 DAYS OF EMPLOYMENT.
7. CanvassMay 17, 2016

   7 infractions

   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATIONS FROM REPORT #1591275 ON 12/4/15: #33: MUST DETAIL CLEAN THE FRYER, THE GRILL, THE UNUSED OVEN IN THE DISHWASHING AREA, THE INTERIOR OF THE THREE COMPARTMENT SINK, THE HOOD ABOVE THE COOKING EQUIPMENT, CUTTING BOARDS AND ALL PREP SURFACES. MUST REMOVE GREASE AND FOOD DEBRIS BUILD UP. #34: MUST DETAIL CLEAN FLOORS UNDER THE COOKING EQUIPMENT, UNDER THE STEAM TABLE, UNDER THE THREE COMPARTMENT SINK AND THROUGHOUT WHERE NEEDED. #38:MUST REPAIR THE LEAKY PIPES UNDER THE THREE COMPARTMENT SINK. INSTRUCTED TO CORRECT. SERIOUS CITATION ISSUED: 7-42-090
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED HEAVY FROST BUILD UP IN THE CHEST FREEZER. INSTRUCTED TO DEFROST AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • MUST DETAIL CLEAN THE SHELVING ABOVE THE THREE COMPARTMENT SINK AND ABOVE THE PREP TABLE.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED WATER STAINED CEILING TILES IN THE DINING AREA NEAR THE SODA MACHINE AND THE FRONT WINDOW.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED NO VENTILATION IN THE EMPLOYEE RESTROOM. MUST PROVIDE ADEQUATE VENTILATION.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • OBSERVED CLUTTER STORED ON THE FLOOR IN THE CLOSET UNDER THE STAIRS. MUST REMOVE UNNECESSARY ITEMS AND ORGANIZE AND ELEVATE THE REMAINDER AT LEAST 6 INCHES OFF THE FLOOR.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • ALL EMPLOYEES HAVE NOT COMPLETED THE FOOD HANDLER REQUIREMENTS. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE THE FOOD HANDLER TRAINING AND NEW EMPLOYEES MUST COMPLETE THE TRAINING WITHIN 30 DAYS OF EMPLOYMENT.
8. CanvassDec 4, 2015

   4 infractions

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • MUST DETAIL CLEAN THE FRYER, THE GRILL, THE UNUSED OVEN IN THE DISHWASHING AREA, THE INTERIOR OF THE THREE COMPARTMENT SINK, THE HOOD ABOVE THE COOKING EQUIPMENT, CUTTING BOARDS AND ALL PREP SURFACES. MUST REMOVE GREASE AND FOOD DEBRIS BUILD UP. MUST DETAIL CLEAN THE TOILET AND SINK IN THE EMPLOYEE WASHROOM.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MUST DETAIL CLEAN FLOORS UNDER THE COOKING EQUIPMENT, UNDER THE STEAM TABLE, UNDER THE THREE COMPARTMENT SINK AND THROUGHOUT WHERE NEEDED.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MUST DETAIL CLEAN WALLS AND CEILINGS IN THE PREP AND DISHWASHING AREAS. MUST REMOVE DUST AND GREASE BUILD UP.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • MUST REPAIR THE LEAKY PIPES UNDER THE THREE COMPARTMENT SINK.
9. CanvassJan 15, 2015

   7 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST REMOVE RUST FROM THE TOP OF THE THREE COMPARTMENT SINK GREASE TRAP.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • MUST DETAIL CLEAN THE INTERIOR OF THE FRYER, ALL OTHER COOKING EQUIPMENT, THE EXTERIOR OF COOLERS, THE HOOD ABOVE THE COOKING EQUIPMENT, PREP TABLES AND SINKS. MUST REMOVE GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE TOILET AND SINK IN THE WASHROOM AND THE OVEN USED FOR STORAGE.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MUST DETAIL CLEAN FLOORS UNDER THE STEAM TABLE, UNDER COOKING EQUIPMENT, UNDER SINKS, ALONG WALLS AND THROUGHOUT PREMISES.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • DETAIL CLEAN WALLS THROUGHOUT PREP AREA AND DISHWASHING AREA. MUST REPLACE SOILED CEILING TILES. MUST ALSO DETAIL CLEAN THE INTERIOR OF LIGHT SHIELD COVERS AS NEEDED.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • MUST DETAIL CLEAN THE GREASE TRAP AT THE THREE COMPARTMENT SINK AND REMOVE FOUL ODORS. MUST ALSO PROVIDE THREE WORKING STOPPERS FOR THE THREE COMPARTMENT SINK.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • BETTER ORGAZNIZE CLUTTER THROUGHOUT PREMISES.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • MUST PROVIDE THE IDPH SANITATION CERTIFICATES FOR EMPLOYEES AS REQUIRED.
10. Canvass Re-InspectionAug 8, 2014

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL AS LINER FOR SHELVING OR EQUIPMENT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEWLY ACQUIRED BOX FREEZER WITH TORN RUBBER DOOR GASKET REPAIRED WITH TAPE. MUST PROPERLY REPAIR OR REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETER FOR NEWLY PURCHASED TWO DOOR REACH-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE OLD, UNUSED COOLER FROM REAR EXIT ROOM.
11. CanvassAug 1, 2014

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. TALL REACH-IN COOLER FOUND RANGING BETWEEN 47.9F AND 55.2F WITH BUSINESS' INTERNAL THERMOMETER READING AT 51F. FOOD SUCH AS PREPARED CHIC PEAS AT 77.1F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 4LBS PREPARED CHIC PEAS AT 77.1F AND 10LBS PREPARED FALAFEL AT 68.7F. FOODS REMOVED AND DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO BLEACH OR SANITIZING SOLUTION ON PREMISES. THREE COMPARTMENT SINK SET ONLY TO WASH AND RINSE. NO SANITIZER AND DIRTY DISHES INSIDE SINK. INSTRUCTED MANAGEMENT TO HAVE EMPLOYEE PURCHASE BLEACH DURING INSPECTION AND PROPERLY SET SINK TO WASH, RINSE AND SANITIZE. CRITICAL CITATION ISSUED 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS AT EXPOSED HAND SINK OR EMPLOYEE WASHROOM WHILE EMPLOYEE WAS OBSERVED PREPARING FOODS. MANAGER PROVIDED CUSTOMER FOOD NAPKINS DURING THE INSPECTION.CRITICAL CITATION ISSUED 7-38-030.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • SUMMARY REPORT FROM INSPECTION MADE ON 3-28-14 NOT POSTED. SERIOUS CITATION ISSUED 7-42-010(B).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 3-28-14 NOT CORRECTED. #33- SHELVES INSIDE PREP COOLERS NOT CLEAN, FOOD DEBRIS STUCK ON SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN.#34-FLOOR UNDER COOK LINE NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.#38-HAND SINK NOT CLEAN FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.SERIOUS CITATION ISSUED 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL SHELVING THROUGHOUT WITH GREASE, DIRT, FOOD DEBRIS. MUST NOT USE TIN FOIL AS LINER FOR SHELVING OR EQUIPMENT.DIRTY INTERIOR OF MOP SINK.DIRTY UNUSED COOLER INSIDE EMPLOYEE WASHROOM.MUST CLEAN AND MAINTAIN ALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF ALL COOLERS DIRTY WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT REAR PREP AND UNDER STORAGE AND IN WASHROOM EXTREMELY DIRTY WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOOD SPLATTER ON ALL WALLS OF ALL PREP AREAS. MUST CLEAN AND MAINTAIN. MISSING AND WATER DAMAGED CEILING TILES ABOVE MOP SINK AND AT REAR REFRIGERATION. MUST REPLACE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
12. Suspected Food PoisoningMar 28, 2014

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE, FOUND PREP COOLER AT 62.5F AIR TEMP. COOLER IS USED TO STORE POTENTIALLY HAZARDOUS FOODS. INSTRUCTED TO KEEP ALL COOLERS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE CDPH FOR TAG REMOVAL REQUEST WHEN REPAIRED. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INADEQUATE FOOD PROTECTION, FOUND THE FOLLOWING FOOD ITEMS STORED AT IMPROPER HOLDING TEMPERATURE: 4LBS OF HUMMUS ( COOKED CHICK PEAS) AT 58.3F, 2 LBS OF COOKED ( EGG PLANT ) AT 56.4 AND CHOPPED TOMATOES AT 55.5F. INSTRUCTED TO KEEP POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER. CTITICAL CITATION ISSUED 7-38-005. FOOD DISCARDED VALUED AT $20.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SHELVES INSIDE PREP COOLERS NOT CLEAN, FOOD DEBRIS STUCK ON SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER COOK LINE NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HAND SINK NOT CLEAN FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
13. CanvassJun 24, 2013

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE EXTERIOR AND INTERIOR OF ALL EQUIPMENT TO REMOVE GREASE, SPILLS AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING THROUGHT OUT PREMISES TO REMOVE GREASE, SPILLS AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED LIGHT SHIELDS MISSING IN REAR PREP AREA. MUST REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN FILTERS ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND ORGANIZE CLUTTER IN FRONT STORAGE AREA CLOSET TO PREVENT RODENT HARBORAGE.
14. CanvassJul 19, 2012

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUSR PROPERLY LABEL BAKLAVA AND PITA CHIPS NOT IN ORIGINAL CONTAINER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DETAIL CLEAN AND SANITIZE FOOD SPLASHES FROM EXTERIOR OF HOT HOLDING UNIT, CABINET TOP UNDER SODA MACHINE DISPENSER,INTERIOR OF 1DR, AND BOTH 2DOOR COOLERS TO REMOVE FOOD DEBRIS AND STAINS. MUST ALSO DETAIL CLEAN, WASH AND SANITIZE BOTH REFRIGERATORS AT REAR KITCHEN AREA TO REMOVE FOOD SPLASHES FROM BOTTOM SHELVES AS WELL AS TOP FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REPAIR LOOSE GASKET AT REAR 2DR COOLER. MUST REPAINT OR REPLACE RUSTY 1DR COOLER SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MJUST DETAIL CLEAN FLOOR AT REAR KITCHEN AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND SANITIZE WALLS TO REMOVE FOOD SPLASHES FROM ABOVE 3COMP SINK AND WALL AT FRONT EXPOSED HAND SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
15. ComplaintAug 30, 2011

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL AND COVER EXTRA RICE HELD HOT UNDER THE STEAMTABLE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE KNIFE HANDLES AND KNIFE HOLDER ARE DIRTY IN APPEARANCE. WASH, RINSE AND SANITIZE THE KNIFE HANDLES AND KNIFE HOLDER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE SHELVES AND TABLES IN THE REAR KITCHEN AREA ARE DIRTY. WASH, RINSE, SANITIZE AND MAINTAIN THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR BETWEEN FRONT PREP TABLE AND STAEMTABLE IS FULL OF FOOD DEBRIS, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
16. LicenseMay 5, 2011

    0 infractions