Skip to content
Loading map…

POLO CAFE AND CATERING BRIDGEPORT U.S.A.

3322 S MORGAN ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

POLO CAFE AND CATERING BRIDGEPORT U.S.A. has been inspected 14 times by Chicago Department of Public Health since February 25, 2010. The most recent inspection, on March 3, 2017, found no infractions.

1 of 14 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 temperature control, Pests 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.

  • 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 4 times across 3 separate inspections, most recently on February 23, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 February 23, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on April 11, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 38 times across 13 separate inspections, most recently on March 3, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 11 times across 8 separate inspections, most recently on March 3, 2017. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE CHEST FREEZER DOOR IN THE SALAD PREP AREA IS HELD TOGETHER WITH DUCT TAPE. MUST REPAIR AND MAINTAIN. REPLACE BROKEN PLASTIC FOOD STORAGE CONTAINERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL THE FRP WALLS IN THE DISHROOM. CLEAN THE WALL BEHIND THE GRILL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE PLASTIC END CAPS FOR ALL LIGHT SHIELDS IN THE FOOD PREP AND DISHWASH AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE 3 COMPARTMENT SINK BEHIND THE BANQUET HALL BAR IS LEAKING WATER. MUST REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY ARTICLES FROM THE BASEMENT TO ELIMINATE PEST HARBORAGE CONDITIONS. STORE ALL REMAINING ITEMS 6" OFF OF THE FLOOR AND 6" AWAY FROM THE WALLS.
  3. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PREP COOLER ACROSS FROM THE GRILL WITH AN AIR TEMPERATURE OF 60F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATLOAF AND CHICKEN. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE GRILL PREP COOLER. OBSERVED MEATLOAF AT 61.2F, HAMBURGERS AT 59.2F, CREAM AT 57.1F, CHICKEN AT 61.5F, STEAKS AT 54.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20# OF FOOD WORTH $89. CRITICAL VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 100 RAT DROPPINGS ON THE FLOOR OF THE BASEMENT BEHIND UNUSED DEEP FRYERS, UNDERNEATH THE STORAGE RACKS IN THE BASEMENT STORAGE AREAS, UNDERNEATH THE ELEVATED PLATFORM FOR THE WASHER AND DRYER, AT THE BOTTOM OF THE STAIRCASE WHERE THE TOOLS ARE STORED. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL DROPPINGS THROUGHOUT THE BASEMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE CHEST FREEZER DOOR IN THE SALAD PREP AREA IS HELD TOGETHER WITH DUCT TAPE. MUST REPAIR AND MAINTAIN. REPLACE BROKEN PLASTIC FOOD STORAGE CONTAINERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL THE FRP WALLS IN THE DISHROOM. CLEAN THE WALL BEHIND THE GRILL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE PLASTIC END CAPS FOR ALL LIGHT SHIELDS IN THE FOOD PREP AND DISHWASH AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE 3 COMPARTMENT SINK BEHIND THE BANQUET HALL BAR IS LEAKING WATER. MUST REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY ARTICLES FROM THE BASEMENT TO ELIMINATE PEST HARBORAGE CONDITIONS. STORE ALL REMAINING ITEMS 6" OFF OF THE FLOOR AND 6" AWAY FROM THE WALLS.
  4. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BACK FLOW PREVENTION DEVICE NEEDED FOR THE UTILITY SINK LOCATED IN THE REAR. INSTRUCTED TO PROVIDE AND MAINTAIN.
  5. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING FOR STORAGE IN BASEMENT. PROVIDE COVER FOR ICE IN BAR AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE MACHINE, BEVERAGE MACHINES, FAN COVER IN WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR VENTILATION FAN IN FIRST FLOOR WEST WASHROOM. REPAIR AIR CONDITIONER CONDENSATION LEAK IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE PREP COOLERS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT HARBORAGE.
  6. Short Form Complaint

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE,INVERT ALL CLEAN MULTI-USE UTENSILS,DISHWARE IN KITCHEN AREAS TO PREVENT CONTAMINATION BEFORE USE(HANDLES-UP).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • LOOSE GASKETS AT THE KITCHEN 2 DOOR FOOD PREP COOLER,INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER,HOOD ABOVE THE 2 DOOR OVEN IN NEED FOR A DETAIL CLEANING
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ARE DIRTY BENEATH THE REAR EXPOSED HANDSINK,CLEAN FLOORS IN DETAIL AND REMOVE STANDING WATER IN BASEMENT AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS ABOVE THE BULK DRY FOOD CONTAINERS IN BASEMENT NOT SHIELDED,INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER-PROOF LIGHTING AND PROVIDE MORE LIGHTING INSIDE THE WALK-IN-COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE,MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS,FREEZERS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTERED CONDITIONS ON TOPS OF WALK-IN-COOLERS AND PERSONAL ITEMS MUST BE PROPERLY STORED IN A DESIGNATED LOCATION.
  7. Canvass

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE,INVERT ALL CLEAN MULTI-USE UTENSILS,DISHWARE IN KITCHEN AREAS TO PREVENT CONTAMINATION BEFORE USE(HANDLES-UP).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • LOOSE GASKETS AT THE KITCHEN 2 DOOR FOOD PREP COOLER,INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER,HOOD ABOVE THE 2 DOOR OVEN IN NEED FOR A DETAIL CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ARE DIRTY BENEATH THE REAR EXPOSED HANDSINK,CLEAN FLOORS IN DETAIL AND REMOVE STANDING WATER IN BASEMENT AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS ABOVE THE BULK DRY FOOD CONTAINERS IN BASEMENT NOT SHIELDED,INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER-PROOF LIGHTING AND PROVIDE MORE LIGHTING INSIDE THE WALK-IN-COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE,MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS,FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTERED CONDITIONS ON TOPS OF WALK-IN-COOLERS AND PERSONAL ITEMS MUST BE PROPERLY STORED IN A DESIGNATED LOCATION.
  8. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REAR FREEZER LID IN POOR REPAIR NEED TO REPLACE/REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEFROST SMALL COOLER FRONT FREEZER SECTION.NEED TO CLEAN HOOD OVER 2 DOOR OVEN.
  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN THE FRYER AND CABINET,HOOD AND FILTERS ABOVE. DEFROST AND CLEAN THE REACHIN FREEZER HAS SOME ICE BUILDUP.
    • 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. CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT HAS SPLASHER ON FOOD DEBRIS.
    • 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. CLEAN THE VENTS THROUGHOUT PREMISES HAS SOMR DUST BUILDUP.
  10. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. DEFROST AND CLEAN THE REACH IN FREEZER THICK WITH ICE BUILD UP. CLEAN THE CABINET UNDERNEATH FRYERS GREASE BUILDUP.
    • 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. CLEAN THE FLOORS IN THE BASEMENT AND STORE ROOM.
  11. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REFER TO PREVIOUS INSPECTION FOR DESCRIPTION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REFER TO PREVIOUS INSPECTION FOR DESCRIPTION.
  12. Canvass

    9 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND 5 HALF GALLON CONTAINERS OF BUTTER MILK WITH SELL BY DATE 03-25-11 STORED IN WALK-IN COOLER. INSTRUCTED TO KEEP AND USE PERISHABLES WITHIN SELL BY DATE. CONTAINERS DISCARDED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND ABOUT 60 MOUSE DROPPINGS SCATTERED THROUGH OUT KITCHEN AND DRY STORAGE AREA, ALONG WALLS, UNDER PREP TABLES AND BAR COUNTER. ALSO BACK DOOR NOT RODENT PROOFED, ABOUT 2" OPENING AT TOP OF BACK DOOR. INSTRUCTED TO RODENT PROOF ALL OPENING, ELIMINATE RODENT ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.
    • 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. MUST CLEAN ALL FOOD SHELVES, SPICE RACK, UTENSILS SHELVES, WALK-IN AND PREP COOLER INTERIOR SURFACES.
    • 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. ALL CHEST FREEZER DOORS IN POOR REPAIR, DUCT TAP IS USED TO HOLD DOOR TOGETHER, INSTRUCTED TO REPLACE OR REPAIR.
    • 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. HEAVY ICE BUILD NOTED IN ALL CHEST FREEZER, INSTRUCTED TO CLEAN AND 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. FLOOR NOT CLEAN UNDER PREP TABLES, BEHIND DEEP FRYER AND GRILL,COUNTER TOPS AND BAR AREA, GREASE AND FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. WALLS IN POOR REPAIR NEXT TO COOKING AREA AND HAND SINK, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELDS MISSING END CAPS ABOVE PREP LINE. INSTRUCTED TO INSTALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL CLUTTER IN REAR STORAGE, REMOVE DOG FOOD AND BOWL FROM KITCHEN AND DRY STORAGE, MUST KEEP EMPLOYEES PERSONAL ITEMS STORED AWAY FROM FOOD STORAGE SHELVES.
  13. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD SURFACES (SHELVES) SEAL ALL RAW WOOD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETAIL CLEAN SHELVING IN WALK-IN COOLERS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPAIR BROKEN URINAL IN MENS TOILET.
  14. Canvass

    3 infractions

    • 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. CLEAN THE FOLLOWING: INTERIORS OF THE OVENS, INTERIORS OF FREEZERS WHERE NEEDED, HOOD & FILTERS WHERE NEEDED & EXTERIORS OF COOKING EQUIPMENT.
    • 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 FLOORS ALONG WALL BASES & BEHIND ALL HEAVY EQUIPMENT WHERE NEEDED.
    • 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. CLEAN WALLS & CEILING IN KITCHEN, SEAL ALL CRACKS AND PAINT WHERE NEEDED.

Nearby inspected facilities

Own this business? Add a badge to your website