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PETE'S GRILL

7557 N PAULINA ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

PETE'S GRILL has been inspected 13 times by Chicago Department of Public Health since July 20, 2012. The most recent inspection, on April 20, 2020, found no infractions.

1 of 13 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 source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 3 separate inspections, most recently on April 3, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 March 26, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 April 3, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 April 3, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 2 times across 2 separate inspections, most recently on April 27, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    10 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 #7-38-010. NO CITATION ISSUED -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED. -
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • PREMISES SERVES EGGS,HAMBURGERS. OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED. - -
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • LABEL FOOD BOTTLES/CONTAINERS WITH COMMON NAME,ONCE IS REMOVED FROM ORIGINAL CONTAINERS -
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • GREASE ON FLOOR UNDER COOKING EQUIPMENT,DEBRIS ON FLOOR UNDER COOLERS AND SHELVES INCLUDED AT HALLWAY THE SHELVES CLEAN AND MAINTAIN WALLS THROUGHOUT THE KITCHEN WITH DUST BUILD-UP,ALSO CEILING FANS IN THE KITCHEN AND DINING AREA WITH EXCESS DUST,CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • PROTECTIVE SHIELDING AT LIGHT BULBS AT COOKING AREA BROKEN. INSTRUCTED TO REPAIR
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES -
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 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. Canvass

    14 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 #7-38-010. NO CITATION ISSUED -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A)(2)(B) FOUND TCS FOODS AT IMPROPER TEMPERATURE STORED INSIDE THE TWO DOOR REACH-IN COOLER:2# OF SLICED TOMATOES(AT TEMP OF 57.8F; 2 POUNDS OF SOUR CREAM AT TEMP OF 58.7F;3# OF SAUSAGE AT TEMP OF 61.7F; 6 LINKS OF RAW SAUSAGES AT OF 54.3F. COLD FOOD MUST MAINTAIN TEMP OF 41F OR BELOW.FOOD DISCARDED AND DENATURED. POUNDS 8,VALUE 10 PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED. -
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • PREMISES SERVES EGGS,HAMBURGERS. OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED. - -
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • LABEL FOOD BOTTLES/CONTAINERS WITH COMMON NAME,ONCE IS REMOVED FROM ORIGINAL CONTAINERS -
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • WE OBSERVED BLACK SLIME SUBSTANCE AT EXTERIOR OF ICE SHOOTER AT ICE MACHINE,INSTRUCTED TO CLEAN AND MAINTAIN -
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • GREASE ON EXTERIOR OF COOKING EQUIPMENT,PIPES BEHIND THE COOKING EQUIPMENT,AND SHELVES,CLEAN AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED, EXTERIOR OF THE WASTE OIL CONTAINER TOP PART WITH EXCESS SOLID GREASE. INSTRUCTED TO SCRAPE EXCESS WASTE OIL,CLEAN AND MAINTAIN UNIT,TO MINIMIZE INSECT AND RODENT ACTIVITIES . PRIORITY FOUNDATION VIOLATION:7-38-020(B),CITATION ISSUED. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • GREASE ON FLOOR UNDER COOKING EQUIPMENT,DEBRIS ON FLOOR UNDER COOLERS AND SHELVES INCLUDED AT HALLWAY THE SHELVES CLEAN AND MAINTAIN WALLS THROUGHOUT THE KITCHEN WITH DUST BUILD-UP,ALSO CEILING FANS IN THE KITCHEN AND DINING AREA WITH EXCESS DUST,CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • PROTECTIVE SHIELDING AT LIGHT BULBS AT COOKING AREA BROKEN. INSTRUCTED TO REPAIR
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES -
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 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. -
  4. Canvass

    3 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGEINIC PRACTICES INCLUDING BARE HAND CONTACT WITH READY TO EAT FOOD. FOOD HANDLER WAS TOLD TO WASH HANDS AND PUT ON GLOVES AND HE PUT GLOVES ON DIRECTLY WITHOUT WASHING HIS HANDS. WHEN HE WAS TOLD TO REMOVE HIS GLOVES AND WASH HIS HANDS HE ATTEMPTED TO WASH HIS HANDS IN A 1 COMPARTMENT FOOD PREPARATION SINK. MANAGEMENT WAS INSTRUCTED TO RETRAIN HIS STAFF ON THE IMPORTANCE OF PROPER HANDWASHING, GOOD HYGEINIC PRACTICES AND NO BARE HAND CONTACT WITH READY TO EAT FOOD. CRITICAL VIOLATION 7-38-010 (A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNCLEAN IN AND ALONG WALLS AND IN CLOSET CONTAINING HOT WATER HEATER. CLEAN ALL FLOORS IN DETAIL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED EXHAUST VENT IN WASHROOM WITH DUST ACCUMULATION. CLEAN AND MAINTAIN.
  5. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED CARDBOARD LINERS ON SHELVING AT DRY STORAGE AREA. INSTRUCTED MANAGEMENT TO REMOVE AND THAT ONLY SMOOTH EASILY CLEANABLE SURFACES MAY BE USED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SODA NOZZLELS AT SODA DISPENSING MACHINE NEEDS CLEANING AND SANITIZING
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BEHIND MENU SIGN DRIPPING WITH GREASE.INSTRUCTED MANAGEMENT TO CLEAN. CEILING PANELS MISSING OVER WALK IN COOLER. INSTRUCTED MANAGEMENT TO INSTALL CEILING PANELS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BURNT OUT ABOVE SERVICE AREA WHERE HOT LINE IS LOCATED.INSTRUCTED MANAGEMENT TO REPLACE/REPAIR LIGHT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION GRIDS IN WALK IN COOLER AND DINING ROOM DIRTY. INSTUCTED MANAGEMENT TO CLEAN VENTILATION GRIDS.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED MOUNTED KNIFE RACK IN PREP AREA NOT CLEAN. CEILING VENTS IN CUSTOMER DINING AND TOILET ROOM, HAS EXCESSIVE DUST ACCUMULATION. ALSO, CONTACT SURFACES AROUND THE COFFEE STATION AND ON PREP TABLES AR NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR UNDER STORAGE RACKS IN HALLWAY NOT CLEAN, EXCESSIVE FOOD DEBRIS AND DIRT ALONG BASE BOARDS. FLOORS UNDER HEAVY EQUIPMENT IN KITCHEN NOT CLEAN, AND UNDER 3-COMP SINK. FLOOR DRAINS IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
  7. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUST ON STORAGE RACKS IN THE WALK-IN COOLER & FREEZER, ALSO USE OF CARDBOARD THROUGHOUT THE STORE. INSTRUCTED TO REPAIR RACKS SO THEY ARE SMOOTH AND EASILY CLEANABLE. ALSO DISCONTINUE USE OF CARDBOARD AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE AND DEBRIS BUILD-UP ON THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; FRYER, GRILL, BOTTOM OF PREP TABLES, AND ALL CONTACT SURFACES IN THE KITCHEN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRTY AND GREASY FLOORS IN THE PREP AREA, BEHIND ALL HEAVY EQUIPMENT, FLOORS INSIDE WALK IN COOLER & FREEZER. DEBRIS ON FLOORS UNDER STORAGE RACKS LOCATED NEAR THE STAFF TOILET ROOM. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED STAINED CEILING TILES IN THE STAFF TOILET ROOM AND CUSTOMER SEATING AREA. ALSO DUST BUILD-UP ON WALL/CEILING VENTS THROUGHOUT. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • OBSERVED SOILED LINENS STORED IMPROPERLY. INSTRUCTED TO STORE IN SANITZER SOLUTION WHILE NOT IN USE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
  8. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE BUILD-UP INSIDE THE DEEP FRYERS,UNDER THE FLAT GRILL EXCESS BURNED AND ENCRUSTED FOOD,BURNED FOOD INSIDE THE OVENS INSTRUCTED TO CLEAN AND MAINTAIN.SIDE OF THE COOKING EQUIPMENT WITH GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT COVERS IN DINING AREA WITH DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN
  9. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • THREE COMPARTMENT SINK IN USE. OBSERVED EMPLOYEE WASHING,RINSING AND STORED MULTI USE UTENSILS: POTS,PANS,SPOONS,FORKS ETC.ALSO NO SANITIZING SOLUTION PROVIDED AT BUCKETS BY THE WORK STATION,ONLY WATER.MANAGER PROPERLY SET UP THREE COMPARTMENT SINK:WASH,RINSE AND SANITIZE SOLUTION AT THIRD COMPARTMENT SINK:100ppm. CRITICAL VIOLATION:7-38-030
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE WASTE OIL BOX HAS EXCESSIVE HARDEN GREASE ON TOP THE BOX ALSO DANGLING FROM EDGE OF THE CONTAINER.CEMENT GROUND WITH WITH GREASE UNDER AND AROUND THE CONTAINER,INSTRUCTED TO CLEAN AND MAINTAIN GREASE BOX AND AREA MENTIONED TO MINIMIZE RODENT AND INSECTS ACTIVITIES SERIOUS VIOLATION: 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DIRTY,STAINED CARDBOARDS ARE USED AT TRAY LINE TO STORE FOOD,PAPER LINERS ETC.INSTRUCTED TO REMOVE AND PROVIDE AT FOOD GRADE BAGS OR FOOD GRADE CONTAINERS WITH LIDS,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIALS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE BUILD-UP INSIDE THE DEEP FRYERS,UNDER THE FLAT GRILL EXCESS BURNED AND ENCRUSTED FOOD,BURNED FOOD INSIDE THE OVENS INSTRUCTED TO CLEAN AND MAINTAIN.SIDE OF THE COOKING EQUIPMENT WITH GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING FANS AND VENT COVERS IN DINING AREA WITH DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN
  10. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • : FOUND FOLLOWING NOT CLEAN: HOOD EXHAUST, COOKING EQUIPMENT, AND INTERIOR WALLS AND CEILING OF WALK IN COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND WASH CLOTHS NOT PROPERLY STORED.
  11. Canvass

    4 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE DUMPSTER AREAS NOT MAINTAINED. FOUND EXCESSIVE GARBAGE SPILLAGE SURROUNDING OUTSIDE DUMPSTER. SERIOUS VIOLATION. CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND FOLLOWING NOT CLEAN: HOOD EXHAUST, COOKING EQUIPMENT, AND INTERIOR WALLS AND CEILING OF WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND WASH CLOTHS NOT PROPERLY STORED.
  12. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND DICED HAM STORED INSIDE THE DISPLAY PREP COOLER AT TEMP OF 50.7F, UNIT MAINTAIN AIR TEMPERATURE OF 41.2F; TWO WHOLE HAM COOKED AND STORED INSIDE THE WALK-IN COOLER AT TEMP OF 69.7F TO 99.8F. UNIT MAINTAINS AIR TEMP OF 42.1F. NO TIME AND TEMPERATURE LOG PROVIDED NOR COOLING PROCESS LOG. FOOD DISCARDED AND DENATURED. POUND 63, VALUE $77.40. CRITICAL VIOLATION:7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE BUILD-UP INSIDE THE DEEP FRYER BY THE SPIT UNIT, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS BUILD-UP BEHIND THE 4 BURNER STOVE,SOUTH-EAST CORNER,INSTRUCTED TO REMOVE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DUST BUILD-UP AT VENT COVER IN PREP AREA,INSTRUCTED TO REMOVE AND MAINTAIN.
  13. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: SLICED TOMATOES AT TEMP OF 50.4F AND SLICED GYROS MEAT AT TEMP OF 75F TO 78F BOTH PRODUCTS WERE STORED AT FIRST COOLER(NORTH SIDE) ; DICED TOMATOES AT TEMP OD 61F, STORED AT SECOND COOLER(SOUTH SIDE), BOTH UNIT MAINTAINS TEMP OF 40F AND BELOW.ALSO FOUND MEAT AT SPIT UNIT BOTTOM PART AT 51.6F TOP PART 41F. UNIT WAS TURNED OFF. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED NOR COOLING METHODS APPLIED AT PRESENT TIME. CRITICAL VIOLATION: 7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZE SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING RINSING MULTI USE UTENSILS:POT, CONTAINER AND COOKING UTENSILS. PERSONALLY SET UP THREE COMPARTMENT SINK:WASH RINSE AMND SANITIZE,100PPM. CRITICAL VIOLATION:7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • REMOVE OLD LABELS(FROM 2011)TO FOOD CONTAINER AND PROVIDE PROPER LABEL AND DATED FOR FOOD STORED IN COOLER AND FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP), SIDE OF COOLERS(FOOD DEBRIS), PIPE BEHIND AND ABOVE COOKING EQUPMENT(GREASE AND DUST BUILD-UP).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER COOKING EQUIPMENT, GREASE BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL BEHIND COOKING EQUIPMENT FOOD DEBRIS.CLEAN CEILING TILES ABOVE COOKING EQUIPMENTS, DUST BUILD-UP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REMOVE DUST BUILD-UP INSIDE THE LIGHT SHIELD IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE WORKING STOPPERS FOR THE THREE COMPARTMENT SINK. REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EVERY ONE MUST WEAR HAIR RESTRAINT IN PREP AREA.

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