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POT PAN RESTAURANT

1362 N MILWAUKEE AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

POT PAN RESTAURANT has been inspected 17 times by Chicago Department of Public Health since October 6, 2010. The most recent inspection, on December 4, 2019, found no infractions.

3 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: Food source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

The last 3 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 4 separate inspections, most recently on December 19, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 separate inspections, most recently on December 19, 2018. 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 3 times across 3 separate inspections, most recently on December 19, 2018. 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 3 times across 3 separate inspections, most recently on December 19, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 December 11, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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

    0 infractions

  3. Canvass

    0 infractions

  4. Complaint

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED DMANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PREMISES HAS NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • PREMISES HAS NO LONG STEM THERMOMETERS TO CHECK TEMPERATURES OF FOOD. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED MANGER TO LABEL BULK STORAGE CONTAINER WITH THE NAME OF PRODUCT.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED PREPARED FOOD ITEMS INSIDE THE COOLER WITH NO LABELS. INSTRUCTED MANAGER TO PROPERLY LABEL PREPARED AND PRECOOKED FOOD ITEMS WITH THE NAME AND DATE (FIFO).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN ALL COUNTER TOP, PREP TABLE, STORAGE SHELVING AND INTERIOR AND EXTERIOR OF ALL COOKING AND STORAGE CONTAINER TO REMOVE SPILL AND DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING THROUGH OUT PREMISES 1st FLOOR AND IN BASEMENT TO REMOVE SPILLS AND DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED EXCESSIVE AMOUNT OF CLUTTER THROUGH OUT PREMISES. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEM, ELEVATE ALL STOCK/FOOD ITEMS 6" OFF THE FLOOR AND AWAY FROM THE WALL. ALSO MUST ORGANIZE FOR CLEAN AND PEST MONITORING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED MISSING LIGHT SHIELD ABOVE THE DISH WASHING AREA. MUST REPLACE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • PREMISES EMPLOYEE'S DO NOT HAVE THEIR FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGER TO COMPLY WITH THE FOOD HANDLER REQUIREMENTS OR CITATIONS WILL FOLLOW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO HAVE THE HOOD VENTS SERVICED TO REMOVE GREASE ACCUMULATION AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE DUST BUILDUP FROM THE FAN VENT COVER INSIDE OF THE WALK-IN COOLER AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED HEAVY DUST BUILDUP ON THE BOXES AND STEREO EQUIPMENT ON TOP OF THE 2-DOOR REFRIGERATOR IN THE PREP AREA. INSTRUCTED TO DISCARD UNECCESSARY ITEMS AND DETAIL CLEAN THE AREA TO REMOVE DUST ACCUMULATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO REMOVE GREASE BUILDUP FROM THE LOWER COMPARTMENT OF THE DEEP FRYER AND MAINTAIN.
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST THE CHEST FREEZER IN THE BASEMENT TO REMOVE HEAVY FROST BUILDUP AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE GREASE BUILDUP FROM THE LOWER COMPARTMENT OF THE DEEP FRYER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED 2 DEAD ROACHES ON THE FLOOR AND 10 DEAD ROACHES IN THE TRAPS UNDER FOOD STORAGE RACKS IN THE BASEMENT. INSTRUCTED TO REMOVE DEAD ROACHES, DETAIL CLEAN AND SANITIZE FLOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMOVE BUILDUP FROM THE FLOOR DRAINS IN THE BASEMENT, DETAIL CLEAN AND SANITIZE.
  7. Canvass

    7 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMP DISH MACHINE NOT ABLE TO DISPENSE SANITIZER,PRESENTLY 0ppm.MACHINE IN USE.TECHNICIAN ON PREMISES NOT ABLE TO REPAIR UNIT.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO USE THREE COMPARTMENT SINK TO ;WASH RINSE AND SANITIZE. CRITICAL VIOLATION:7-38-030
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND EXPOSED HAND SINK AT DISH ROOM WITHOUT SOAP AND PAPER TOWELS,ALSO NOT ACCESSIBLE,INSIDE THE SAID SINK TWO CLEAN LARGE POTS WERE STORED INVERTED INSIDE THE SINK AND THE NECK FAUCET WAS TILTED TO THE RIGHT.EXPOSED HAND SINK ACROSS FROM COOKING EQUIPMENT NOT ACCESSIBLE,IN FRONT A HIGH STOOL WITH BOXES WITH DRY FOOD AND UTENSILS INSIDE;INSIDE THE SAID SINK USED COOKING UTENSILS:SPATULAS,STRAINER ETC.SOAP DISPENSER NOT ABLE TO DISPENSE SOAP DUE TO SOAP SOLID AND ENCRUSTED TO THE DISPENSER.UPON MY REQUEST POTS AND OTHER UTENSILS WERE REMOVED, SOAP AND PAPER TOWELS PROVIDED. SOAP AND PAPER TOWELS MUST BE KEPT ON EACH EXPOSED HAND SINK,ALSO ACCESSIBLE FOR PROPER HAND WASHING CRITICAL VIOLATION:7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ICE SCOOP STORED ON TOP THE ICE MACHINE WITH OTHER ITEMS AND DUST,INSTRUCTED TO STORE ICE SCOOP INSIDE A CLEAN CONTAINER TO MINIMIZE CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BURNED FOOD AND GREASE INSIDE THE COOKING UNIT AND WOKS,INSTRUCTED TO LCEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS AND GREASE ON FLOORS IN KITCHEN AND BASEMENT AREA SPECIALLY NORTH STORAGE AREA.FILLED WITH EMPTY BOXES, CHAIRS,UNUSED FURNITURE ETC. ALSO A STRONG ODOR OF SEWAGE,UNABLE TO CHECK THE ENTIRE STORAGE DUE TO TOO MUCH CLUTTER.MUST REMOVE CLUTTER AND BOXES.ELEVATE 6" OFF THE FLOOR ITEMS NEEDED.CLEAN,SANITIZE AND MAINTAIN FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL STOPPERS IS NEEDED AT THREE COMPARTMENT SINKS
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO IDPH FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. LEFT INSTRUCTION WITH MANAGER HOW TO OBTAIN CERTIFICATES
  8. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, STORAGE SHELVES, SHELVES IN WALK IN COOLER, SINKS AND DISH MACHINE. MUST DETAIL CLEAN TO REMOVE ALL BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUIULD UP. MUST CLEAN UNDER AND AROUND ALL COOKING EQUIPMENT TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILING AT DISH AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHEILDS DIRTY WITH FOOD SPLATTER. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER IN BASEMENT, PREP AND STAIRWAY MUST BE REMOVED. CORRECT AND MAINTAIN AT ALL TIMES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. LEFT INSTRUCTION WITH MANAGER HOW TO OBTAIN CERTIFICATES.
  9. Canvass Re-Inspection

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS BEHIND ICE MACHINE, LIGHT SHIELDS, AND CEILING VENTS IN PREP AREA(DUST BUILDUP.)
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT BULBS IN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED ARTICLES AND EQUIPMENT UNDER 3-COMPARTMENT SINK IN SERVICE COUNTER, NEAR EXPOSED SINK IN PREP AREA, AND ALONG STAIRWAY IN REAR TO PREVENT PEST HARBORAGE. STORE ALL STOCK OFF FLOOR AND AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  10. Canvass

    7 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED GREASE TRAP LEAKING HEAVILY AND DRAINING ON FLOOR IN BASEMENT. INSTRUCTED MANAGER TO REPAIR GREASE TRAP. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, COOKING EQUIPMENT, AND SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN AND SANITIZE FLOORS IN BASEMENT(EXCESS WATER).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS BEHIND ICE MACHINE, LIGHT SHIELDS, AND CEILING VENTS IN PREP AREA(DUST BUILDUP.)
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT BULBS IN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED ARTICLES AND EQUIPMENT UNDER 3-COMPARTMENT SINK IN SERVICE COUNTER, NEAR EXPOSED SINK IN PREP AREA, AND ALONG STAIRWAY IN REAR TO PREVENT PEST HARBORAGE. STORE ALL STOCK OFF FLOOR AND AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  11. Canvass Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi use utensils not properly stored. Instructed to invert utensil to prevent contamination before use.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Sink stoppers not provided at for three compartment sink. Instructed to provided stoppers for each compartment.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored on stair near rear door. Instructed to remove all unused articles.
  12. Canvass

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facilities not maintained or operated. Low temperature dishmachine not properly sanitizing. Chlorine at 0 ppm concentration sstrenght. Instructed that low temperature dishmachine must sanitize at 100 ppm of chlorine. Serious citation issued 7-38-030. "Held for Inspection" tag placed on dishmachine.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi use utensils not properly stored. Instructed to invert utensil to prevent contamination before use.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Interior of ice machine, cooking equipment and three compartment not cleaned. Instructed to detail clean and sanitize.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Sink stoppers not provided at for three compartment sink. Instructed to provided stoppers for each compartment.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored on stair near rear door. Instructed to remove all unused articles.
  13. Short Form Complaint

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Found no soap and no handtowels at the exposed handsinks accessible to food prep area.Critical violation 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Wash, rinse and sanitize the shelvings at the dry storage area and remove cardboard liners.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner in the basement areas.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Repair water leak at the exposed hadsink drain pipe next to cook line.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Must provide,maintain a metal stem thermometer to monitor food temperatures.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handler must provide,maintain a hair restraint at all times.
  14. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Wash, rinse and sanitize the shelvings at the dry storage area and remove cardboard liners.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner in the basement areas.
  15. Suspected Food Poisoning

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL BULK STORAGE CONTAINERS
    • 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 EXTERIOR SURFACE OF BULK STORAGE CONTAINERS
  16. Canvass

    4 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. MUST CLEAN VENTS ABOVE 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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AREA
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY
    • 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 CLEAN ALL STORAGE AREAS, REMOVE CLUTTER AND BETTER MAINTAIN ALL AREAS
  17. Canvass

    6 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 PROPERLY STORE,INVERT ALL MULTI-USE UTENSILS,DISHWARE TO PREVENT CONTAMINATION BEFORE USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.FOUND BROKEN GASKET AT SOUTH 2 DOOR COOLER MUST REPLACE,RUST ON SHELVING INSIDE THE WALK-IN-COOLER USE A NON-TOXIC FINISH.
    • 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 and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
    • 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 ALONG 3 COMP SINK,DISHMACHINE AREA REQUIRE A DETAIL CLEANING.
    • 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 CLEAN,ORGANIZE DISHWASHING AREAS,REMOVE ALL CLUTTER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.ICE DISPENSING UTENSILS MUST BE PROPERLY STORED IN A CLEAN CONTAINER.

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