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OSTERIA DEL PASTAIO

111 E CHESTNUT ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

OSTERIA DEL PASTAIO has been inspected 16 times by Chicago Department of Public Health since August 7, 2014. The most recent inspection, on December 16, 2025, recorded 4 infractions.

4 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 7 times across 6 separate inspections, most recently on October 25, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 7 times across 6 separate inspections, most recently on October 25, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times across 4 separate inspections, most recently on December 16, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 3 separate inspections, most recently on December 22, 2021. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 3 times across 3 separate inspections, most recently on March 25, 2019. For example: PROPER DATE MARKING AND DISPOSITION

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.

16 inspections

  1. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HOT RUNNING WATER AT THE HAND WASH SINK OF EMPLOYEES/CUSTOMERS MEN AND WOMEN BATHROOMS. TEMPERATURE OF HOT RUNNING WATER AT THE TIME OF INSPECTION WAS 48.2F. INSTRUCTED MANAGEMENT THAT THE MINIMUM TEMPERATURE FOR HOT RUNNING WATER AT ALL HAND WASH SINKS SHOULD BE 100F. PRIORITY VIOLATION #7-38-030(C).
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NOTED OUTSIDE GARBAGE DUMPSTER OVERLOADED AND PREVENTING PROPER LID CLOSURE. INSTRUCTED TO ALWAYS HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST PRIORITY FOUNDATION VIOLATION#7-38-020(B). CITATION ISSUED.
  2. Canvass

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Canvass

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE POSTED WHILE PREPARING ... LOBSTER, TRUFFLE SAUCE, FISH. INSTRUCTED TO PROVIDE AT LEAST ONE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • UNABLE TO LOCATE THERMOMETERS INSIDE OF COOLING UNITS LOCATED IN PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERED COOK LINE SHELVING UNITS OF HEAVY EQUIOMENT WITH DRIED FOOD SPILLS, MUST CLEAN AND SANITIZE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BOXES, CAN BEVERAGES STORED ON FLOOR IN ROOM BEHIND BAR. INSTRUCTED TO PROVIDE ADEQUATE SHELVING AND ELEVATE ALL ITEMS ALL ITEMS AT LEAST 6 INCHES OFF FLOOR. MUST MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE DURING TIME OF INSPECTION. MUST PROVIDE.
  5. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Meat slicer blade not cleaned properly around housing, food debris noted stuck on surfaces. instructed to clean and sanitize properly.
  6. Suspected Food Poisoning

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND THE DISH AREA HANDWASHING SINK BLOCKED WITH A CUTTING BOARD COVERING THE BASIN, AND AN EMPLOYEE'S PHONE AND SPEAKER PLACED ON TOP OF THE CUTTING BOARD. INSTRUCTED TO ALWAYS KEEP HANDWASHING SINKS ACCESSIBLE FOR HANDWASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED AN INCOMPLETE CONSUMER ADVISORY FOR RAW/UNDERCOOKED FOODS; ADVISORY IS MISSING DISCLOSURE STATEMENT. INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS". PRIORITY FOUNDATION 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HOT WATER SANITIZING DISH MACHINE. INSTRUCTED MANAGEMENT TO PROVIDE AND HAVE READILY ACCESSIBLE. PRIORITY FOUNDATION 7-38-005.
  7. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED ACCUMULATED GREASE DEBRIS INSIDE OF THE FRYER. INSTRUCTED TO CLEAN.
  8. Non-Inspection

    0 infractions

  9. Complaint

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -
  10. Complaint Re-Inspection

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Violation Codes: 2-102.14(N) Inspector Comments: - NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Violation Codes: 2-501.11. Inspector Comments: - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • Violation Codes: 3-501.17. Inspector Comments: - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • Violation Codes: 3-603.11. Inspector Comments: - MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Violation Codes: 4-204.112(B). Inspector Comments: - MUST PROVIDE THERMOMETERS THAT ARE CONSPICUOUSLY PLACED AND EASILY READABLE INSIDE ALL COOLERS AND HOT HOLD UNITS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • Violation Codes: 6-501.112. Inspector Comments: - OBSERVED DEAD ROACHES ON THE FLOOR, IN THE COOLER DOOR GASKETS, AND INSIDE THE UNUSED HOT HOLD UNIT IN THE FOOD PREP AREA. MUST REMOVE ALL DEAD ROACHES, DETAIL CLEAN, SANITIZE, AND MAINTAIN ALL AREAS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • Violation Codes: 4-603.15. Inspector Comments: - MUST PROVIDE A VERIFIABLE, DETAILED, STEP BY STEP, WASH/RINSE/SANITIZE CLEANING PROCEDURE FOR ALL FOOD-CONTACT UTENSILS AND EQUIPMENT THAT ARE TOO LARGE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK (LARGE POTS).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-501.114. Inspector Comments: - OBSERVED OLD AND UNUSED EQUIPMENT IN THE FOOD PREP AREA. MUST REMOVE ALL UNUSED AND UNNECESSARY EQUIPMENT FROM PREMISE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-201.12 Inspector Comments: - OBSERVED UTILITY LINES ON THE CEILING THROUGHOUT FACILITY FOOD PREP AREA ENCRUSTED WITH GREASE/DEBRIS. MUST DETAIL CLEAN AND MAINTAIN AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Violation Codes: 6-501.14. Inspector Comments: - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • Violation Codes: 2-102.13. Inspector Comments: - MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • Violation Codes: 2-102.13. Inspector Comments: - MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL MANAGERS.
  11. Complaint

    19 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • - NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • - OBSERVED AN ACCUMULATION OF A SLIMY BLACK SUBSTANCE ON THE INTERIOR OF THE ICE MACHINE USED FOR HUMAN CONSUMPTION. MUST REMOVE SUBSTANCE, DETAIL CLEAN, SANITIZE, AND MAINTAIN MACHINE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#:7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • - MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • - MUST PROVIDE THERMOMETERS THAT ARE CONSPICUOUSLY PLACED AND EASILY READABLE INSIDE ALL COOLERS AND HOT HOLD UNITS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • - OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE AT TIME OF INSPECTION. OBSERVED APPROX 8 LIVE ROACHES ON THE FLOOR IN THE FOOD PREP AND DISHWASHING AREA. MUST REMOVE ROACHES. DETAIL CLEAN, SANITIZE, AND MAINTAIN AREAS. RECOMMENDED TO CONTACT PEST CONTROL PROVIDER FOR FURTHER SERVICE AND INSTRUCTION. PRIORITY FOUNDATION VIOLATION#:7-38-020(A). CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • - OBSERVED DEAD ROACHES ON THE FLOOR, IN THE COOLER DOOR GASKETS, AND INSIDE THE UNUSED HOT HOLD UNIT IN THE FOOD PREP AREA. MUST REMOVE ALL DEAD ROACHES, DETAIL CLEAN, SANITIZE, AND MAINTAIN ALL AREAS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - OBSERVED CLEAN DISHES IN THE FOOD PREP AREA STORED UPRIGHT. MUST INVERT ALL CLEAN DISHES DURING STORAGE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • - OBSERVED RAW WOOD ON THE STORAGE CABINETS IN THE FOOD PREP AREA. MUST FINISH WOOD WITH A HIGH GLOSS SEAL TO PROVIDE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • - OBSERVED THE CUTTING BOARDS IN THE FOOD PREP AREA, STAINED AND WITH DEEP BLACK GROOVES. MUST REPLACE OR RESURFACE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • - MUST PROVIDE A VERIFIABLE, DETAILED, STEP BY STEP, WASH/RINSE/SANITIZE CLEANING PROCEDURE FOR ALL FOOD-CONTACT UTENSILS AND EQUIPMENT THAT ARE TOO LARGE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK (LARGE POTS).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED UTILITY LINES ON THE CEILING THROUGHOUT FACILITY FOOD PREP AREA. MUST PROVIDE CEILING, WALLS, AND FLOOR TO BE SMOOTH AND EASILY CLEANABLE IN ALL FOOD PREP AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED CARDBOARD USED AS FLOOR MATS THROUGHOUT THE FOOD PREP AND DISHWASHING AREAS. MUST REMOVE AND PROVIDE FLOOR MATS THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE MATERIAL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED OLD AND UNUSED EQUIPMENT IN THE FOOD PREP AREA. MUST REMOVE ALL UNUSED AND UNNECESSARY EQUIPMENT FROM PREMISE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • - MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • - MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL MANAGERS.
  12. Canvass

    0 infractions

  13. Complaint

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE, NO CERTIFICATE POSTED WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS ( CHICKEN, FISH.... ) INSTRUCTED TO OBTAIN.SERIOUS CITATION ISSUED 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP COOLER DOOR WITH BROKEN RUBBER GASKETS, INSTRUCTED TO REPLACE.
  14. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 2-DOOR PREP REACH IN COOLER (ALONG COOKLINE) DOOR RUBBER GASKETS RIPPED/DAMAGED. MUST REPLACE ALL DAMAGED COOLER DOOR RUBBER GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • PLASTIC FLOOR BASE PEELING FROM WALL UNDER DISHWASH 3-COMPARTMENT SINK. MUST REATTACH PLASTIC FLOOR BASE TO WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DISHWASH 3-COMPARTMENT SINK MIDDLE COMPARTMENT DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE PREP AREA 2-DOOR REACH IN COOLER (ALONG COOKLINE). MUST PROVIDE WORKING THERMOMETER INSIDE COOLER.
  15. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED 1 2DR PREP COOLER AND 1 2DR FREEZER(BOTH EMPTY, NOT IN USE)IN KITCHEN/PREP AREA NOT OPERATING. MANAGER STATED WAITING FOR REPAIRMAN. TAGGED HELD FOR INSPECTION. NO CITATION ISSUED.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NOTED DISH MACHINE WITH 0 PPM OF CHEMICAL SANITIZING SOLUTION AT FINAL RINSE. DISH MACHINE WAS NOT IN USE BUT OBSERVED A RACK OF SILVERWARE AT ENTRANCE OF DISH MACHINE. INSTRUCTED NOT TO USE DISH MACHINE, TAGGED HELD FOR INSPECTION. NO CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN KITCHEN ALONG WALL BASE AND AROUND/BEHIND HEAVY EQUIPMENT.
  16. License

    1 infraction

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED 2 TWO DOOR PREP COOLERS IN THE PREP AREA AT IMPROPER INTERNAL TEMPERATURES OF (50.0F-54.0F). INSTRUCTED TO MAINTAIN PREP COOLERS AT INTERNAL TEMPERATURES OF 40.0F OR LESS. PREP COOLERS TAGGED HELD FOR INSPECTION. NO CITATION ISSUED.

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