Skip to content
Loading map…

PAPA FREDDY'S PIZZA & REST

2001 W 35TH ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

PAPA FREDDY'S PIZZA & REST has been inspected 17 times by Chicago Department of Public Health since September 20, 2010. The most recent inspection, on November 3, 2021, found no infractions.

1 of 17 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 4 separate inspections, most recently on June 2, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 6 times across 4 separate inspections, most recently on September 17, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on June 2, 2021. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times across 2 separate inspections, most recently on June 2, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 May 20, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

17 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    11 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Violation Codes: 2-102.14(O) Inspector Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Violation Codes: 5-204.11 Inspector Comments: OBSERVED NO HAND WASHING SINK IN REAR PORCH PREP AREA WHERE LARGE DOUGH MIXER AND PREP TABLE IS LOCATED.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER WITH TOWELS AND SOAP.(PRIORITY FOUNDATION 7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Violation Codes: 6-301.14 Inspector Comments: OBSERVED NO HAND WASHING SIGNS AT HAND SINKS ON PREMISES.MUST PROVIDE AND MAINTAIN
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • Violation Codes: 3-307.11 Inspector Comments: MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND 3- COMPARTMENT SINK
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD ON IN BETWEEN FRYER AND COUNTER,FRYER CABINET,GRILL TABLE,PREP TABLES.MUST DEFROST REACH IN FREEZER ON REAR PORCH
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • Violation Codes: 5-501.17 Inspector Comments: MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE STAINED CEILING TILES,HOLES IN WALLS LEADING TO BASEMENT,DAMAGED FLOOR TILES IN SAME AREA AND WHERE NEEDED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER FRYER AND IN BASEMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-501.114 Inspector Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • Violation Codes: 2-102.13 Inspector Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE.MUST PROVIDE AND MAINTAIN
  3. Canvass

    13 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS PIZZA.MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK IN REAR PORCH PREP AREA WHERE LARGE DOUGH MIXER AND PREP TABLE IS LOCATED.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER WITH TOWELS AND SOAP.(PRIORITY FOUNDATION 7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND SINKS ON PREMISES.MUST PROVIDE AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 100 OR MORE MICE DROPPINGS ON FLOOR & ALONG WALL BASES ,UNDER AND BEHIND ALL COOKING EQUIPMENT,ON PREP TABLES,UNDER SERVICE COUNTER,ON LEDGE UNDER STAIR CASE LEADING TO BASEMENT,ON BASEMENT FLOOR NEAR STORAGE SHELVES.ALSO.A DEAD MOUSE BEHIND COUNTER.MUST REMOVE DEAD MOUSE AND DROPPINGS.CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/20/21.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND 3- COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD ON IN BETWEEN FRYER AND COUNTER,FRYER CABINET,GRILL TABLE,PREP TABLES.MUST DEFROST REACH IN FREEZER ON REAR PORCH.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE STAINED CEILING TILES,HOLES IN WALLS LEADING TO BASEMENT,HOLES AROUND PIPES LEADING INTO FLOOR AT FRONT WINDOWS,DAMAGED FLOOR TILES IN SAME AREA AND WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER FRYER AND IN BASEMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE.MUST PROVIDE AND MAINTAIN.
  4. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO ORIGINAL FOOD SERVICE MANAGER CERTIFICATE POSTED AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT OR DIARRHEA CLEAN UP PROCEDURE OR KIT ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND NO CITATION ISSUED MAINTAIN. PRIORITY FOUNDATION #7-38-005.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCF FOODS(CHEESE AND MAYONNAISE)OUT OF TEMPERATURE (65.4F). TCS FOODS SHALL BE HELD AT 41F OR BELOW.MANAGER VOLUNTARILY DISCARDED 2LBS VALUED AT $10 PRIORITY VIOLATION 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND COOLER/COLD HOLDING IN THE FRONT PREP AREA AT 65F. COOLING EQUIPMENT SHALL BE SUFFICIENT TO HOLD AT 41F OR BELOW. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. PRIORITY VIOLATION 7-38-005
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED UTILITY SINK IN REAR IN DISREPAIR AND 3 COMPARTMENT SINK HANDLE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).
  5. Complaint

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 N OBSERVED 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
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
  6. Canvass Re-Inspection

    2 infractions

    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  7. Canvass

    6 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL SANITIZER TEST KIT ON SITE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST INTERIOR OF PREP FREEZER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADEQUATE LIGHTING IN REAR PREP AREA. PROVIDE LIGHT SHIELD OR SHATTERPROOF BULB NEAR WINDOW IN FRONT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK AND REAR EXPOSED SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  8. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED CARDBOARD ON ELEVATED PLATFORM HOLDING 25LB BAGS OF FLOUR AT REAR STORAGE AREA.INSTRUCTED TO REMOVE CARDOARD LINERS AND THAT ONLY SMOOTH NONPOUROUS EASILY CLEANABLE SURFACES MAY BE USED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF REACH-IN FREEZER AT REAR STORAGE AREA NEEDS CLEANING IN THE INTERIOR TO REMOVE FOOD BUILD UP AND ICE BUILD UP
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DAMAGED CEILING TILES AT FRONT AREA NEXT TO WINDOW.INSTRUCTED TO REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD NEEDED OVER FOOD PREP/DINING AREA.INSTRUCTED MANAGEMENT TO INSTALL LIGHT SHIELD.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER IN THE BASEMENT.INSTRUCTED MANAGEMENT TO REMOVE OR REORGANIZE CLUTTER.
  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE INTERIOR BOTTOM OF REFRIGERATION UNITS OF FOOD DEBRIS. CLEAN EXTERIOR OF PIZZA DOUGH EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN REAR PIZZA PREP AREA OF DEBRIS, AND AT REAR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER BEHIND FRONT SERVICE COUNTER AND UNDER PREP TABLES, ORGANIZE AND MAINTAIN AT ALL TIMES.
  10. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE PIZZA DOUGH EQUIPMENT TO REMOVE DEBRIS. ALSO MUST DEFROST AND CLEAN IN THE INTERIOR OF THE SMALL REACH IN FREEZER TO REMOVE ICE BUILD UP AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE VENT COVERS IN THE REAR PREP AREA TO REMOVE DUST.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED A LEAK AT THE BASE OF THE FIXTURE AT THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
  11. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CARDBOARD USED AS SHELF LINER IN REACH IN REFRIGERATOR. INSTRUCTED TO REMOVE CARDBOARD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVERS IN REACH IN REFRIGERATORS UNCLEAN. CLEAN AND MAINTAIN ALL FAN COVERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE FOUND ON FLOOR UNDER FRYER. CLEAN AND MAINTAIN FLOOR UNDER FRYER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BEHIND DOUGH MACHINE UNCLEAN. REMOVE FOOD DEBRIS AND CLEAN AND MAINTAIN WALL.
  12. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT FAUCET AT THREE COMPARTMENT SINK IN NEED OF CORRECTING. MUST REPAIR AND MAINTAIN AT ALL TIMES.
  13. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OF FREEZERS WITH EXCESSIVE ICE BUILD-UP. REMOVE EXCESSIVE ICE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELDS MISSING IN PREP AREA. PROVIDE SAME.
  14. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED WITH VALID CERTIFICATE OR PROOF OF ENROLLMENT. SERIOUS CITATION ISSUED
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.COLD WATER FAUCET HANDLE AT 1-COMP IN REAR,AND 2ND PREP SINK,LOOSE AND LEAKY. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.NO THERMOMETER I FRONT PREP COOLER. MUST INSTALL.
  15. Canvass

    1 infraction

    • 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. MUST CLEAN DEBRIS FROM FLOORS UNDER STAIRS IN BASEMENT. ,AND ELEVATE STORAGE OFF FLOORS AT LEAST 6-INCHES. ALSO REPLACE THRESHOLD AT FRONT DOOR IN POOR REPAIR.
  16. Suspected Food Poisoning

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR CABINET OF DEEP FRYER, HOOD AND FILTERS ABOVE COOKING EQUIPMENT, CAN OPENER, INTERIOR OF REFRIGERATED PREP TABLE(INCLUDING SHELF RACKS INSIDE NEXT TO CASH REGISTER, PREP TABLES AND SHELVES, MICROWAVE, AND ALL OTHER UNCLEAN SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT INCLUDING REAR AND THROUGHOUT BASEMENT. SEAL OPENING IN FLOOR BY WINDOW IN DINING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUSTY CEILING TILES , LIGHT SHIELDS, AND CEILING VENTS. CLEAN AND/OR PAINT WASHROOM DOOR. PROVIDE SCREEN DOOR FOR FRONT ENTRANCE IF DOOR IS TO STAY OPEN AND A SCREEN FOR SLIDING WINDOW IN FRONT PREP AREA FOR SAME PURPOSE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE SHIELDS FOR LIGHTS IN FRONT FOOD PREP AREA OR REPLACE THEM WITH SHATTER-RESISTANT BULBS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
  17. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND EXTRA LARGE COOKED CHEESE PIZZA ON PREP TABLE AT 98.1 DEGREES AND AN EXTRA LARGE SAUSAGE PIZZA(COOKED) ON COOKED SAME PREP TABLE AT 115.4 DEGREES-COOKED PIZZA MUST BE HELD AT 140 DEGREES OR ABOVE IN A HOT HOLDING UNIT UNTIL SERVED -PRODUCT VOLUNTARILY DISCARDED-CITATION ISSUED-CRITICAL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR CABINET OF DEEP FRYER, HOOD AND FILTERS ABOVE COOKING EQUIPMENT, CAN OPENER, INTERIOR OF REFRIGERATED PREP TABLE(INCLUDING SHELF RACKS INSIDE NEXT TO CASH REGISTER, PREP TABLES AND SHELVES, MICROWAVE, AND ALL OTHER UNCLEAN SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT INCLUDING REAR AND THROUGHOUT BASEMENT. SEAL OPENING IN FLOOR BY WINDOW IN DINING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUSTY CEILING TILES , LIGHT SHIELDS, AND CEILING VENTS. CLEAN AND/OR PAINT WASHROOM DOOR. PROVIDE SCREEN DOOR FOR FRONT ENTRANCE IF DOOR IS TO STAY OPEN AND A SCREEN FOR SLIDING WINDOW IN FRONT PREP AREA FOR SAME PURPOSE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE SHIELDS FOR LIGHTS IN FRONT FOOD PREP AREA OR REPLACE THEM WITH SHATTER-RESISTANT BULBS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

Nearby inspected facilities

Own this business? Add a badge to your website