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Porkchop

1017 S DELANO CT, CHICAGO, IL 60605 · Restaurant

Inspection summary

Porkchop has been inspected 11 times by Chicago Department of Public Health since July 7, 2015. The most recent inspection, on March 11, 2021, found no infractions.

1 of 11 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 Cleaning and sanitizing.

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 8 times across 6 separate inspections, most recently on March 8, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 separate inspections, most recently on March 18, 2019. 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 4 times across 3 separate inspections, most recently on March 18, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 March 8, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 13 times across 9 separate inspections, most recently on March 18, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    9 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-102.14 OBSERVED LICENSEE HOLDER DESIGNATED PERSON IN CHARGE DOES NOT HAVE A ORIGINAL CITY OF CHICAGO CERTIFIED FOOD SAFETY MANAGER CERTIFICATE.DESIGNATED PERSON IN CHARGE DOES NOT HAVE PROOF OF ENROLLMENT INCLUDING OR ORIGINAL CITY OF CHICAGO FOOD SAFETY MANAGER CERTIFICATE ON SITE OR FOR REVIEW. EDUCATED PERSON IN CHARGE OF PROPER FOOD HANDLING DUTIES AND RESPONSIBILITIES.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED FACILITY WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE OR POSTED WHILE PREPPING AND SERVING HOT & COLD FOOD ITEMS OFFERED ON MENU. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-501.114 (A, B, C, D, E, F: 1 & 2) OBSERVED LOW TEMPERATURE WARE WASHING MACHINES LOCATED IN THE REAR PREP AREA NOT PROPERLY SANITIZING.THE SANITIZING RESIDUAL CONCENTRATION AT 0PPM AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR TO MEET SANITIZING REQUIREMENTS OF 50-100PPM. TAG MACHINE. PRIORITY VIOLATION. CITATION ISSUED 7-38-025. TECHNICIAN ARRIVED AND REPAIRED MACHINE READING AT 100PPM FOR SANITIZER RESIDUAL,TAG REMOVED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED FACILITY MISSING AMBIENT AIR THERMOMETERS FOR REACH IN COOLERS DRAWERS AND REACH IN COOLER THROUGHOUT FACILITY. MUST OBTAIN AND MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.11 OBSERVED FACILITY WITHOUT THERMOMETER (TEMPERATURE MEASURING DEVICE) FOR MEASURING (PROBING) FOOD ITEMS/ PRODUCTS IN FACILITY FOR ACCURACY. INFORMED PERSON IN CHARGED THERMOMETERS ARE REQUIRED FOR MEASURING FOOD ACCURACY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATION OF FOOD DEBRIS UNDER EQUIPMENT ON FLOORS AND IN CORNERS OF FACILITY. MUST DETAIL CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. FACILITY MUST OBTAIN AND MAINTAIN. SEE VIOLATION #60
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • 8-404.13(B:4) OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FOR INSPECTION 2269127 PERFORMED ON 3/8/19.PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. FACILITY MUST OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED
  3. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE A EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT (GLOVES, FACE MASKS, DISPOSABLE MOPS, SANITIZER) ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND SINK IN REAR PREP AREA COLD WATER KNOB IN DISREPAIR. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LOW TEMPERATURE WARE WASHING MACHINES LOCATED IN THE REAR PREP AREA NOT PROPERLY SANITIZING.THE SANITIZING RESIDUAL CONCENTRATION AT 0PPM AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR TO MEET SANITIZING REQUIREMENTS OF 50-100PPM. TAG MACHINE. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED FACILITY MISSING THERMOMETERS FOR REACH IN COOLERS DRAWERS AND REACH IN COOLER THROUGHOUT FACILITY. MUST OBTAIN AND MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED FACILITY WITHOUT THERMOMETER (TEMPERATURE MEASURING DEVICE) FOR MEASURING (PROBING) FOOD ITEMS/ PRODUCTS IN FACILITY FOR ACCURACY. INFORMED PERSON IN CHARGED THERMOMETERS ARE REQUIRED FOR MEASURING FOOD ACCURACY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED FACILITY NOT MEETING PEST CONTROL REQUIREMENTS. FACILITY WITHOUT UPDATED LICENSE PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTS ONSITE FOR REVIEW OR LICENSE PEST CONTROL PROVIDER FOR FACILITY. INFORMED PERSON IN CHARGE FACILITY MUST OBTAIN AND MAINTAIN PEST CONTROL AND LOG BOOK. PRIORITY FOUNDATION VIOLATION 7-38-020(C) CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATION OF FOOD DEBRIS UNDER EQUIPMENT ON FLOORS AND IN CORNERS OF FACILITY. MUST DETAIL CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. FACILITY MUST OBTAIN AND MAINTAIN. SEE # 60
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FOR INSPECTION 2222390 PERFORMED ON 9/14/18.PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. FACILITY MUST OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED
  4. Canvass Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE A EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 OBSERVED BACKFLOW PREVENTION DEVICE NOT VISIBLE. INSTRUCTED TO MAKE VISIBLE SO THAT IT MAY BE SERVICED AND MAINTAINED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  5. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE A EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-205.11(A) OBSERVED HAND WASHING SINK HOT WATER KNOB STRIPPED AND EMPLOYEES TURNING THE HOT WATER ON AND OFF FROM THE BOTTOM OF THE SINK. INSTRUCTED TO REPAIR SO THAT HOT WATER IS ALWAYS TURNED ON AND OFF FROM THE SINK'S HOT WATER KNOB AT THE FAUCET ON TOP AND NOT TURNED ON AND OFF FROM THE BOTTOM OF THE SINK AND MAINTAIN. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-501.114(A) OBSERVED LOW TEMPERATURE DISH MACHINE NOT SANITIZING PROPERLY AND AT 0PPM FOR THE SANITIZING CONCENTRATION. ALSO OBSERVED NO SANITIZER ON SITE TO PROPERLY WASH RINSE AND SANITIZE AT THE 3 COMPARTMENT SINK. INSTRUCTED TO ALWAYS MAINTAIN A SANITIZING SOLUTION FOR THE 3 COMPARTMENT SINK ON SITE AT ALL TIMES. MANAGER PROVIDE A BOTTLE OF SANITIZER (BLEACH) TO USE AT THE 3 COMPARTMENT SINK DURING THE INSPECTION. LOW TEMPERATURE DISH MACHINE WAS REPAIRED BY A PLUMBER AND BY THE END OF THE INSPECTION WAS MAINTAINING A SANITIZING CONCENTRATION OF 50PPM. INSTRUCTED TO MAINTAIN A PROPER SANITIZING CONCENTRATION OF 50-100PPM AT THE LOW TEMPERATURE DISH MACHINE AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C)
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.12(A) OBSERVED 3 COMPARTMENT SINK HOT WATER KNOB AT THE FAUCET NOT FUNCTIONING PROPERLY AND HOT WATER BEING TURNED ON AND OFF FROM THE BOTTOM OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR 3 COMPARTMENT SINK'S HOT WATER KNOB AT THE FAUCET SO THAT THE HOT WATER IS ALWAYS TURNED ON AND OFF FROM THE HOT WATER KNOB AT THE FAUCET AND NOT FROM THE BOTTOM AND MAINTAIN. PRIORITY FOUNDATION. CITATION ISSUED 7-38-025.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 OBSERVED BACKFLOW PREVENTION DEVICE NOT VISIBLE. INSTRUCTED TO MAKE VISIBLE SO THAT IT MAY BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12(A) OBSERVED FLOORS AROUND THE SODA DRINK DISPENSER WITH ACCUMULATED DIRT. INSTRUCTED TO CLEAN UNDER SODA DRINK DISPENSER AND ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  6. Canvass Re-Inspection

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observe light not functioning in 2 door upright cooler. Must repair and maintain same.
  7. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Facility unable to maintain proper temperature of 40F or less in 2 door prep cooler in rear prep area. Ambient air temperature @ 53.8F. Instructed all refrigeration units must have ambient air temperature of 40F or less at all times. All items removed from cooler. Must repair before use. Critical violation 7038-005(a).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found potentially hazardous foods at improper temperatures in the coolers in the kitchen. In the lower compartment of prep cooler, found chicken ranging in temperatures from 47.5F-48.2F; pasta @ 44.8F and pork @ 46.9F. In the upright 2 door glass door cooler in rear of prep, found cooked chicken ranging from 48.1F- 48.9F; pork ranging from 48.4F- 50.1F; fish @ 55.4F; and shrimp @ 50.4F. Instructed must keep all potentially hazardous foods @ 40F or less or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Observed improper use of hand washing sink in prep area. Observed food debris and a knife inside basin of hand sink.Instructed hand sink may only be used to wash hands. Items removed from rear prep hand sink. Observed no soap or paper towels available at bar hand sink. Instructed must have soap and paper towels at each hand sink at all times. Operator provided during inspection. Critical violation 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Observed approximately 40 rat and mouse droppings on floor of rear hallway where facility has dry storage items. Must remove all droppings. Must detail clean and sanitize area. Advised to contact pest control service to eliminate pest issue. Serious violation 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed tape and aluminium foil used in several areas of kitchen as a means for repair, and as a liner. Tape and aluminum foil are not permitted for use, and must be removed. All items must be smooth and easily cleanable. Must maintain same.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed black, slimy mold-like substance around fan and on walls in walk in cooler. Must remove, clean and sanitize. Must maintain same.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed items stored directly on the floor in the area under stairs in rear of kitchen, and on stairs leading to upstairs storage, and in the upper storage room. Must elevate all items at least 6 inches above the floor to allow for proper cleaning. Observed coving in disrepair (duct tape used) where wall meets floor in corner of cook line/prep area. Must repair and maintain same.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observe light not functioning in 2 door upright cooler. Must repair and maintain same.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Observed excessive clutter under rear stairs and in back hallway (boxes, cooler not in use, employee shoes, dry storage, etc.). Must organize items and remove any unused equipment to prevent pest harborage.
  8. Canvass

    8 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES. OBSERVED THE FOOD HANDLER WIPE DOWN THE CUTTING BOARD WITH A WASH CLOTH THEN GRAB A LOAF OF BREAD (READY TO EAT FOOD ITEM) WITH HIS BARE HANDS WITH OUT WASHING HIS HANDS AND PUTTING ON GLOVES. INSTRUCTED NOT TO TOUCH READY TO EAT WITH BARE HANDS AND TO WASH HANDS WHEN MULTI-TASKING, CLEANING, PUTTING ON GLOVES, ETC. CRITICAL VIOLATION 7-38-010(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, DAIRY PRODUCTS, ETC.). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES DURING THE PREPARATION/SERVING OF POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE HAND SINK IN THE FOOD PREPARATION AREA NEEDS RECAULKING. INSTRUCTED TO RECAULK AROUND THE HAND SINK AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE INTERIOR/EXTERIOR OF THE COOKING/COOLING EQUIPMENT NEEDS TO BE CLEANED. INSTRUCTED TO REMOVE THE FOOD AND DIRT DEBRIS FROM THE EQUIPMENT. MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND THE FLOORS AROUND THE DISH WASHING MACHINE, SINKS, ICE MACHINE AND COOLING/COOKING EQUIPMENT HAS DIRT AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES IN THE FOOD PREPARATION AREA. MUST PROVIDE. WALLS AROUND THE SINK, DISH WASHING MACHINE AND COOKING EQUIPMENT HAS FOOD, GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE 3-COMPARTMENT SINK DOES NOT HAVE AN ATTACHED DRAIN BOARD NOR ONE ABOVE IT FOR ADEQUATE DRYING OF THE MULTI USE UTENSILS. INSTRUCTED TO PROVIDE EITHER AN ATTACHED DRAINBOARD OR ONE ABOVE THE 3-COMPARTMENT SINK THAT WILL ALLOW THE WATER TO RUN INTO THE SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • THE ICE SCOOPS IN THE FOOD PREPARATION AND BAR AREA ARE NOT PROPERLY STORED. THEY HAVE THE SCOOPS RESTING ON TOP OF THE ICE MACHINE/BIN. INSTRUCTED TO STORE EITHER IN THE ICE HANDLE UP OR IN A CLEAN BIN/CONTAINER. MAINTAIN SAME.
  9. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING DROP CEILING PANELS IN KITCHEN AREA, INSTRUCTED TO REPLACE.
  10. Short Form Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PACKAGING MATERIAL ON THE BAR LOW TEMPERATURE DISH MACHINE AND ICE BIN. INSTRUCTED TO REMOVE ALL PACKAGING MATERIAL FROM EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED A MISSING LIGHT BULB UNDER THE HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS WHILE HANDLING FOOD.
  11. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PACKAGING MATERIAL ON THE BAR LOW TEMPERATURE DISH MACHINE AND ICE BIN. INSTRUCTED TO REMOVE ALL PACKAGING MATERIAL FROM EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR UNDER COOKING EQUIPMENT WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED A GAP BETWEEN THE BASEBOARD COVING AND THE WALL AT THE BAR. INSTRUCTED TO SEAL THE GAP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED A MISSING LIGHT BULB UNDER THE HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
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