PANES BREAD CAFE
3002 N SHEFFIELD AVE, CHICAGO, IL 60657 · Restaurant
19 inspections
- Canvass
2 infractions
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED IN DRY STORAGE AREA FLOOR DRAIN EXCESS FOOD DEBRIS, INSTREUCTED TO CLEAN ALL FLOOR DRAINS AND MAINTAIN
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- OBSERVED MECHANICAL VENTILATION IN WOMENS TOILET ROOM MALFUNCTIONING, INSTRUCTED TO REPAIR AND MAINTAIN
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- Canvass
5 infractions
- 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
- SOME AREAS IN THE ICE MACHINES BIN IN NEED OF CLEANING.
- 40. PERSONAL CLEANLINESS
- ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINT.
- 43. IN-USE UTENSILS: PROPERLY STORED
- ICE SCOOP MUST BE HELD IN A CLEAN CONTAINER. NOT ON TOP OF THE ICE MACHINE.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION IN WALK-IN COOLER AND DRY STORAGE.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- MUST NOT STORE EMPLOYEE PERSONAL BELONGINGS IN THE FOOD PREP OR FOOD STORAGE AREAS.
- 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
- Canvass
5 infractions
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED NO HANDWASHING SIGNAGE IN THE MENS RESTROOM LOCATED IN THE BASEMENT AREA. MUST PROVIDE.
- 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
- OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- OBSERVED CEILING LIGHT BULBS NOT WORKING ABOVE THE 3 COMPARTMENT DISHWASHING SINK. INSTRUCTED MANAGER MUST REPLACE WITH WORKING CEILING LIGHT BULBS.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN.
- 58. ALLERGEN TRAINING AS REQUIRED
- OBSERVED EXPIRED FOOD ALLERGEN CERTIFICATE. INSTRUCTED MANAGER TO UPDATE ALL EXPIRED FOOD ALLERGEN CERTIFICATES.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- Canvass Re-Inspection
0 infractions
- Canvass Re-Inspection
1 infraction
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- 5-204.11 Inspector Comments: ONE HANDWASHING SINK INSTALLED ON SITE FOR TWO PREP AREAS AND DISHROOM. DUE TO A LAYOUT OF THE PREPS AND DISHROOM,ALSO TOO MANY COOKING EQUIPMENT AN HANDWASHING SINK MUST BE INSTALLED AT SECOND PREP/DISHROOM AREA. OBSERVED WHEN DOUGH ROLLER UNIT IS IN USE (BY EXTENDING THE PLATE OUTWARD) BLOCKS THE HANDWASHING SINK. NO HANDWASHING FROM EMLOYEE PREPARING FOOD FROM SECOND PREP AREA PRIORITY FOUNDATION VIOLATION:7-38-030(C) 1-20-23 AN EXTENSION WAS REQUEST .
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- Canvass
10 infractions
- 8. HANDS CLEAN & PROPERLY WASHED
- OBSERVED FOOD HANDLERS IN PREP AREA, WHILE WEARING DISPOSABLE GLOVES, TOUCHED GARBAGE CONTAINER,NON-FOOD CONTAINERS AND OTHER ITEMS.RETURNED IN PREP AREA WITH SAME GLOVE HANDLED FOOD BY MAKING SANDWICH: BREAD, RED PEELED PEPPERS ETC. NO HANDWASHING NOR CHANGE OF GLOVES. FOOD HANDLERS MUST WASH HANDS AND CHANGE GLOVES AFTER ANY POSSIBLE CONTAMINATION. MANAGER DISCUSSED ISSUE WITH EMPLOYEE. PRIORITY VIOLATION 7-38-010.CITATION ISSUED.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- HANDWASHING SINK AT REAR PREP AREA NOT ACCESSIBLE FOR FOR HANDWASHING DUE HOT WATER VALVE TURNED OFF FROM UNDER THE SINK, DUE TO HOT WATER CONTINUOSILY LEAKS. BEFORE THAT SINK IS USED FOR HANDWASHING EMPLOYEE NEED TO TURN ON HOT WATER VALVE FOR HAND WASHING(ONLY ONE HANWASHING SINK FOR 2 PREP AREA AND DISHROOM). PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- ONE HANDWASHING SINK INSTALLED ON SITE FOR TWO PREP AREAS AND DISHROOM. DUE TO A LAYOUT OF THE PREPS AND DISHROOM,ALSO TOO MANY COOKING EQUIPMENT AN HANDWASHING SINK MUST BE INSTALLED AT SECOND PREP/DISHROOM AREA. OBSERVED WHEN DOUGH ROLLER UNIT IS IN USE (BY EXTENDING THE PLATE OUTWARD) BLOCKS THE HANDWASHING SINK. NO HANDWASHING FROM EMLOYEE PREPARING FOOD FROM SECOND PREP AREA PRIORITY FOUNDATION VIOLATION:7-38-030(C)
- 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
- INTERIOR OF ICE MACHINE COMPARTMENTS NOT CLEAN (INTERIOR TOP). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.
- 43. IN-USE UTENSILS: PROPERLY STORED
- OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP COOLERS . MUST PROVIDE A PROPER KNIFE HOLDER.
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- REPAIR LEAKING PIPE UNDER THREE COMPARTMENT SINK(SANITIZER COMPARTMENT )
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- BROKEN WALLS AND FLOOR UNDER THE THREE COMPARTMENT SINK AND PIZZA OVEN .REPAIR ISSUE WITH A SMOOTH CLEANABLE SURFACE
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- DEBRIS UNDER AND BEHIND COOKING EQUIPMENT AND UNDER SHELVES IN BASEMENT STORAGE AREA. CLEAN AND MAINTAIN
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- MISSING LIGHT BULBS AT FIXTURE IN STORAGE AREA,REPAIR FIXTURE ANF PROVIDE BULBS.
- 60. PREVIOUS CORE VIOLATION CORRECTED
- PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM: 8-12-21, REPORT #2523963 #37)3-302.12:ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME. #41)3-304.14: PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE. #55)6-201.11 MUST PROVIDE SMOOTH, CLEANABLE WALLS, CEILING ABOVE, AND AROUND THE BASEMENT BOX FREEZER LOCATED IN THE LAUNDRY/UTILITY SINK ROOM. #55)6-501.114: UNUSED ICE MACHINE IN THE BASEMENT FOOD PREP MUST BE REMOVED TO PREVENT PEST HARBORING. PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED
- 8. HANDS CLEAN & PROPERLY WASHED
- Canvass
11 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- NO WRITTEN EMPLOYEE HEALTH POLICY IS VERIFIED BY ALL EMPLOYEES. MUST PROVIDE A WRITTEN EMPLOYEE HEALTH POLICY VERIFIED BY EMPLOYEES. PRIORITY FOUNDATION VIOLATION.
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- NO REQUIRED VOMIT DIARRHEA EQUIPMENT ON SITE FOR THE WRITTEN CLEANING PROCEDURE PROVIDED. MUST PROVIDE ALL EQUIPMENT NOTED ON THE WRITTEN CLEANING PROCEDURE. PRIORITY FOUNDATION VIOLATION.
- 22. PROPER COLD HOLDING TEMPERATURES
- NOTED TCS SLICED TURKEY AT AN IMPROPER TEMPERATURE OF 55.7F IN THE COOKS LINE COOLER. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
- 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
- NOTED THE ONE-DOOR COOKS LINE COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER AT 67.4F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW, AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
- 41. WIPING CLOTHS: PROPERLY USED & STORED
- PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- MUST NOT USE TAPE AS A MEANS OF A BUMPER GUARD ON THE METAL SHELVING ABOVE THE BASEMENT PREP ONE COMPARTMENT SINK. IT MUST BE A SMOOTH, CLEANABLE MATERIAL.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE BASEMENT DRY FOOD STORAGE AREA.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- MUST PROVIDE SMOOTH, CLEANABLE WALLS, CEILING ABOVE, AND AROUND THE BASEMENT BOX FREEZER LOCATED IN THE LAUNDRY/UTILITY SINK ROOM.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- UNUSED ICE MACHINE IN THE BASEMENT FOOD PREP MUST BE REMOVED TO PREVENT PEST HARBORING.
- 58. ALLERGEN TRAINING AS REQUIRED
- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
2 infractions
- 58. ALLERGEN TRAINING AS REQUIRED
- SEE VIOLATION #60.
- 60. PREVIOUS CORE VIOLATION CORRECTED
- THE FOLLOWING PREVIOUS CORE VIOLATION FROM REPORT #2252704 DATED ON 01/17/19 HAS NOT BEEN CORRECTED-#58 NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. PRIORITY FOUNDATION 7-42-090.
- 58. ALLERGEN TRAINING AS REQUIRED
- Canvass
7 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
- 23. PROPER DATE MARKING AND DISPOSITION
- NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE INCLUDING BULK FOOD CONTAINERS
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER, DOOR OF 2 DOOR REFRIGERATION UNIT AND DOOR OF CHEST FREEZER ALL AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- NOTED HEAVY CLUTTER AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
- 58. ALLERGEN TRAINING AS REQUIRED
- NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
1 infraction
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FOUND FLOORS NOT CLEAN BY 3 COMPARTMENT SINK AREAS. MUST CLEAN AND SANITIZE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Canvass
5 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE COOK LINE PREP TOP COOLER: CHICKEN SALAD, 54 DEGREES F; CUT TOMATOES, 51 DEGREES F; CHEESES, 47-51 DEGREES F; DELI MEATS, 48-51 DEGREES F; COOKED SPINACH, 54 DEGREES F; COOKED MUSHROOMS, 46 DEGREES F; COOKED RED PEPPERS, 51-55 DEGREES F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED 5 LBS OF PRODUCT WORTH $60. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST NOT USE CARDBOARD AS SHELF LINER AT COOK LINE SHELF. MUST MAINTAIN ALL EQUIPMENT SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN GREASE FROM EXTERIOR RIGHT SIDE OF OVEN. MUST CLEAN PINKISH SLIME LIKE SUBSTANCE FROM UPPER COMPARTMENT EDGES OF ICE MACHINE. MUST CLEAN WHITE DUST FROM UPPER COMPARTMENT OF ICE MACHINE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- MUST CLEAN FLOOR DRAINS OF ORGANIC BUILD UP IN WOMEN'S RESTROOM AND NEXT TO WALK IN COOLER. MUST CLEAN DEBRIS AND GREASE FROM FLOOR UNDER COOK LINE STOVES.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- MUST REPAIR LEAK AT WASTE PIPING UNDER RIGHT SIDE OF 3 COMPARTMENT SINK. MUST INSTALL PREP SINK IN BASEMENT WHERE COLD WATER SUPPLY IS NEEDED TO MAKE DOUGH. (ONLY A HANDSINK IS AVAILABLE IN THIS AREA AT THIS TIME). IF USING A HOSE ATTACHMENT FOR THIS PROCESS, THE HOSE MUST BE FOOD GRADE AND HAVE PROPER BACKFLOW PREVENTION.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
2 infractions
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- FOUND NO BACKFLOW PREVENTION DEVICES AT MOP SINK FAUCET AND COFFEE MACHINE WATERLINE. MUST PROVIDE.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- FOODHANDLER AT PREMISES NOT WEARING HAIR RESTRAINT. MUST OBTAIN.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Canvass
3 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- OBSERVED TORN GASKETS AT BOTH ONE DOOR PREP COOLERS NEAR THE COOKING EQUIPMENT. INSTRUCTED FACILITY TO REPAIR/REPLACE AND TO MAINTAIN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- OBSERVED SLIGHT DIRT ACCUMULATION ON INTERIOR OF ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN SODA DISPENSING NOZZLES AND SURROUNDING COMPONENTS.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FOUND DIRT AND FOOD DEBRIS ON FLOOR AROUND GREASE TRAP AND BEHIND AND UNDER COOKING EQUIPMENT. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
4 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST REMOVE GREASE BUILD-UP.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- BROKEN FLOOR TILES IN BASEMENT FOOD PREP AREA BY EXPOSED HAND WASHING SINK. MUST REPLACE/MAINTAIN.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- ICE SCOOPS STORE ON TOP OF ICE BIN AT FRONT SELLING AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- WIPING CLOTHES STORE ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass Re-Inspection
1 infraction
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- CORRECTED
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Canvass
4 infractions
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- FOOD ICE NOT PROTECTED FROM CONTAMINATIONN DURING STORAGE. FOUND INSIDE OF ICE MACHINE BLACK SLIMY SUBSTANCE IN THE INTERIOR CONTACT SURFACES OF ICE MACHINE. ICE IS BEING USED FOR HUMAN CONSUMPTION. MUST TURN OFF ICE MACHINE REMOVE ICE AND HAVE INTERIOR SURFACES CLEANED AND SANITIZED. MANAGER CLEANED AND SANITIZED ICE MACHINE DURING INSPECTION. SERIOUS VIOLATION 7-38-005(A)
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
- PREVIOUS MINOR VIOLATIONS FROM 09/30/13 REPORT# 1369326 NOT CORRECTED. #32 REMOVE OR REPAIR RUSTY SHELVING INSIDE WALK-IN COOLER USING A NON-TOXIC FINISH. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED. #34 THE FLOORS BENEATH THE LARGE OVEN ARE DIRTY, CLEAN FLOORS IN DETAIL THROUGHOUT.#38 HOOD/FILTERS ABOVE THE COOKING EQUIPMENT REQUIRE A DETAIL CLEANING. #41 MUST CLEAN, ORGANIZE REAR OUTSIDE STORAGE AREA. REMOVED UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE. CLEANING EQUIPMENT MUST BE PROPERLY STORED. SERIOUS VIOLATION 7-42-090.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- MUST REPAIR LEAK AT 3 COMPARTMENT SINK FAUCET BASE IN REAR FOOD PREPARATION AREA.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- ICE SCOOPS STORED ON TOP OF ICE BIN AT FRONT SELLING AREA. MUST STORE IN A CLEAN CONTAINER. WIPING CLOTHES STORED ON TOP OF FOOD PREP TABLES. MUST PROPERLY STORED WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- Canvass
7 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES.FOUND (COOKED) CHICKEN AT TEMP OF 95.1f-100f ON ROLLING CART IN KITCHEN FOOD PREP. ALL PRODUCTS WERE DISCARDED AND DENATURED POUNDS 30,TOTAL DOLLAR VALUE $150.00. NO TIME AND TEMPERATURE LOG PROVIDED FOR SAID FOODS. CRITICAL VIOLATION: 7-38-005
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- All food stored in coolers must be dated & labeled.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- REMOVE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- THE FLOORS BENEATH THE LARGE OVEN ARE DIRTY,CLEAN FLOORS IN DETAIL THROUGHOUT.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST SEAL ALL NOTICEABLE OPENINGS AT CEILING IN THE 1ST FLR KITCHEN FOOD PREP AREA,REPAIR SECTION OF CEILING OVER AN UNUSED ICE MAKER IN THE BASEMENT AREA.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING AND REPAIR WATER LEAKS AT DRAIN PIPES BENEATH THE 3 COMP SINK,KITCHEN EXPOSED HANDSINK.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- MUST CLEAN,ORGANIZE REAR OUTSIDE STORAGE AREA,REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.CLEANING EQUIPMENT MUST BE PROPERLY STORED.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
6 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST REPAINT RUSTY GREASE TRAP BOX UNDER 3COMP SINK.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- MUST CLEAN FLOOR AT ALL CORNERS AND UNDER HEAVY KITCHEN EQUIPMENT TO REMOVE FOOD DEBRIS AND GRIME.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- MUST REMOVE ALL DEAD INSECTS INSIDE ALL LIGHT SHIELD FIXTURES IN THE MAIN KITCHEN AREA.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- MUST TIGHTEN COLD WATER FAUCET BASE TO REPAIR LEAK AT THE 3COMP SINK IN THE KITCHEN.
- 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.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- MUST PROVIDE AN ICE SCOOPER HOLDER OR RECEPTACLE AT THE ICE MACHINE NEXT TO THE CASH REGISTER.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
4 infractions
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT THE TAKE OUT FOOD CONTAINERS ON TOP OF THE SHELVES.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING: DUST ON SHELVES ABOVE THE PREP COOLER, INTERIOR OF THE ICE MACHINE, VENTILATION HOOD, EXPOSED HANDSINK IN 1ST FLOOR PREP AREA.
- 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. DETAIL CLEAN THE FLOOR OF THE PREP AREAS, AND UNDER THE DISPLAY COOLERS. REPLACE TILE FLOOR IN THE BASEMENT PREP AREA.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- The walls and ceilings shall be in good repair and easily cleaned. OBSERVED SECTIONS OF THE CEILING MISSING FROM THE BASEMENT PREP AREA. MUST INSTALL. REPAINT THE WALL BEHIND THE FREEZER AND ICE MACHINE IN THE BASEMENT. DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES