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RADAIOS BROS FRANKSVILLE INC

3550 N HARLEM AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

RADAIOS BROS FRANKSVILLE INC has been inspected 24 times by Chicago Department of Public Health since March 4, 2010. The most recent inspection, on January 29, 2026, found no infractions.

4 of 24 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

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 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 9 times across 6 separate inspections, most recently on January 27, 2026. 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 6 times across 4 separate inspections, most recently on March 25, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 April 21, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 4 times across 3 separate inspections, most recently on August 3, 2022. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 on May 5, 2021. For example: WIPING CLOTHS: PROPERLY USED & STORED

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.

24 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED HOTDOGS AT IMPROPER COLD HOLDING TEMPERATURE AT 47F IN PREP COOLER. THE FOLLOWING TCS FOODS WERE ALSO AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 46-48F SUCH AS COOKED GYROS, GYROS SAUCE CONTAINING SOUR CREAM AND SAURKRAUT. TIME TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 41F OR BELOW. FOOD VOLUNTARILY DISCARDED. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $50.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 47F LOCATED AT MAIN PREP LINE. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
  3. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11--OBSERVED GREASE SPILLS ON FLOORS UNDER COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
  4. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HAND WASHING SINK AT MAIN PREP LINE WHILE COOK WAS HANDLING FOOD. MUST PROVIDE PAPER TOWELS AT HAND WASHING SINK AT ALL TIMES FOR EMPLOYEES TO WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE REPLENISHED PAPER TOWELS AT HAND SINK DURING INSPECTION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE SPILLS ON FLOORS UNDER COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED JACKET STORED ON TOP OF MEAT SLICER IN REAR PREP AREA. MUST STORE PERSONAL ITEMS IN DESIGNATED AREA AWAY FROM FOOD PREP, CLEAN EQUIPMENT/UTENSILS.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 7/19/2024, REPORT #2597794. #55--6-501.11--OBSERVED HEAVY GREASE BUILD UP ON TOP OF OUTSIDE OIL CONTAINER. MUST CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  5. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11--OBSERVED HEAVY GREASE BUILD UP ON TOP OF OUTSIDE OIL CONTAINER. MUST CLEAN AND MAINTAIN.
  6. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED HOT DOGS AT IMPROPER COLD HOLDING TEMPERATURE AT 80F INSIDE OF PREP COOLER. ALSO OBSERVED THE FOLLOWING ITEMS AT IMPROPER COLD HOLDING TEMPERATURE SUCH AS CORNDOGS, SLICED CHEESE, GYRO SAUCE, HARD BOILED EGGS AND SLICED TOMATOES FOUND BETWEEN 44-80F. TCS FOODS MUST BE HELD AT 41F OR BELOW. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 15 LBS AT A COST OF $125.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 81F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEAVY GREASE BUILD UP ON TOP OF OUTSIDE OIL CONTAINER. MUST CLEAN AND MAINTAIN.
  7. Canvass

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE PRESENT WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE OR VALID DOCUMENTATION WHILE (TCS FOODS)CHILI,HOT DOGS ETC. ARE BEING PREPARED/HANDLED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT WHILE HANDLING (TCS FOODS).PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE AND MAINTAIN.PRIORITY FOUNDATION 7-38-010,CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLERS.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE ACCUMULATIONS OF HANGING DUST BUILD-UP AT CEILING AND ATTACHED EQUIPMENTS ABOVE THE FRONT MAIN PREP LINE COOLERS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN AS REQUIRED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    3 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO REMINDER/DISCLOSURE STATEMENTS WRITTEN INSIDE TAKEOUT MENUS/DIGITAL BILLBOARD MENU.PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND NO SPLASH GUARD BETWEEN DISHMACHINE AND PREPARATION TABLE. MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CLUTTER STORED ON SHELVING UNITS AT REAR OF PREMISES.(TOOLS, ETC.)MUST REMOVE.
  10. Complaint

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE BUT HAS INCOMPLETE KIT/CLEAN-UP ITEMS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS, AND APPROPRIATE SANITIZER/SPRAY THAT IS EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • OBSERVED A FOOD HANDLING EMPLOYEE TOUCHING READY-TO-EAT FOOD WITH THEIR BARE HANDS DURING PREPARATION. OBSERVED THE EMPLOYEE PLATING SALAD CONTAINERS AND TOUCHING CUT LETTUCE WITH THEIR BARE HANDS. MANAGEMENT INSTRUCTED THAT READY-TO-EAT FOODS CANNOT BE HANDLED WITH BARE HANDS. PRIORITY VIOLATION 7-38-010, CITATION ISSUED. (COS).
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED DIRTY WIPING CLOTHS ON PREP TABLE AT REAR PREP AREA.INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION IN PREP AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 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 MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE.ALL FOOD ITEMS MUST ALSO BE STORED 6" OFF THE FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN GASKETS AROUND THE FRONT FOOD PREP COOLERS TO REMOVE DRIED UP FOOD DEBRIS AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE LID/COVER FOR THE WASTE RECEPTACLE INSIDE THE WOMEN'S WASHROOM AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE 2ND FLOOR DRY STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILTATE CLEANING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN REAR PREP AREA EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATIONS OF DUSTS BUILD-UP AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MECHANICAL VENTILATION IN MENS WASHROOM NOT WORKING.MUST REPAIR AND MAINTAIN ADEQUATE VENTILATION AT ALL TIMES.
  11. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH HAND SOAP AND HAND DRYING DEVICE OR PAPER TOWEL ACCESSIBLE TO FRONT PREP/COOKING AREA. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT ALL HAND SINKS (PREP/WASHROOMS).
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY OR DISCLOSURE AND REMINDER POSTED AND ON MENUS FOR RAW/UNDERCOOKED FOODS. INFORMATION GIVEN. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE FRONT DISPLAY COOLER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • PREPACKAGED FOODS ON DISPLAY NOT PROPERLY LABELED (DESSERTS-BAKLAVA). MUST LABEL PACKAGES WITH FOOD NAME, INGREDIENTS, NET CONTENTS, SOURCE AND LIST OF ALLERGENS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO CLEAN, REPAINT OR REPLACE STORAGE METAL RACKS WITH RUST ACCUMULATION ABOVE PREP TABLE (BY DISH MACHINE) IN REAR PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH SOME LITTER ALONG THE WALLS AND IN ALL CORNERS IN SECOND FLOOR STORAGE AREA.
  12. Complaint

    3 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY REMINDER FOR UNDERCOOKED MEATS.INSTRUCTED TO PUT CONSUMER REMINDER ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005 N0 CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW DEVICE AT ICE MACHINE.INSTRUCTED MANAGEMENT TO INSTALL A BACKFLOW DEVICE OR FIND THE LOCATION OF BACKFLOW DEVICE AT ICE MACHINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS AT BASE OF WALL AT THE SECOND FLOOR DIRTY.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN FLOORS AT THIS AREA.
  13. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGEMENT TO CREATE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATIN VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY/KIT ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY/KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENING AT CEILING ADJACENT DRY STORAGE AREA SECOND FLOOR.INSTRUCTED MANGEMENT TO REPAIR CEILING. CORE VIOLATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER UNDER STAIRWELL LEADING TO SECOND FLOOR.ISTRUCTED MANAGEMENT TO REMOVE CLUTTER. CORE VIOLATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CEILING SPLATTERED WITH FOOD AT REAR FOOD PREP AREA.INSTRUCTED MANAGEMENT TO CLEAN CEILING. CORE VIOLATION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT SHIELD AT DISH MACHINE AREA SPLATERED WITH FOOD.INSTRUCTED MANAGEMENT TO CLEAN LIGHT SHIELDS. CORE VIOLATION
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN CERTIFICATION ON SITE.INSTRUCTED MANAGEMENT TO GET ALLERGEN CERTIFIED. CORE VIOLATION
  14. Canvass Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL POTENTIALLY HAZRDOUS FOODS INSIDE THE WALK IN COOLER AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AROUND THE WASHBOWL SINK INSIDE THE MEN'S WASHROOM. MUST RE CAULK AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR UNDER THE WIRE RACKS SHELVINGS OF THE WALK IN FREEZER AND FLOOR THRU-OUT THE 2ND FLOOR STORAGE AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED CEILING ON THE 2ND FLOOR ABOVE THE PAPER GOODS SHELVES. MUST REPAIR MAKE THE CEILING SMOOTH EASILY CLEANABLE AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARDS,COOLERS ETC, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  15. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE PREP COOLER SUCH AS HOT DOG AT 52.0F,3 LBS; PIZZA PUFFS AT 46.5F,2 LBS; HAMBURGER AT 47.4F,3 LBS; CHICKEN AT 50.0F, 3LBS. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F OR LESS DURING STORAGE. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED/DENATURED THE SAID PRODUCTS WORTH $100.00.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE DUMPSTER/GREASE CONTAINER AREA NOT MAINTAINED. DEBRIS AND GREASE ALL OVER THE AREA. LID OF THE DUMPSTER NOT RODENT/INSECTS PROOFED WITH BIG GAP IN BETWEEN THE 2 LIDS. INSTRUCTED TO CLEAN THE SURROUNDING AREA AND MAINTAIN AND REPLACE LID OF THE DUMPSTER WITH RODENT/INSECTS PROOFED LID. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL POTENTIALLY HAZRDOUS FOODS INSIDE THE WALK IN COOLER AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN UTENSILS,POTS,PANS, TRAYS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST BUILD-UP AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AROUND THE WASHBOWL SINK INSIDE THE MEN'S WASHROOM. MUST RE CAULK AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FOLLOWING: FAN GUARD OF THE ONE DOOR REACH IN COOLER WITH DUST BUILD-UP; HOOD OF THE OVEN IN THE 2ND FLOOR WITH GREASE BUILD-UP; INSIDE THE CABINET BY THE HALLWAY GOING TO THE WASHROOM AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR UNDER THE WIRE RACKS SHELVINGS OF THE WALK IN FREEZER AND FLOOR THRU-OUT THE 2ND FLOOR STORAGE AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED CEILING ON THE 2ND FLOOR ABOVE THE PAPER GOODS SHELVES. MUST REPAIR MAKE THE CEILING SMOOTH EASILY CLEANABLE AND MAINTAIN. CLEAN WALLS/CEILING ABOVE THE DOOR OF THE WALK IN COOLER WITH DUST BUILD-UP AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARDS,COOLERS ETC, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  16. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY WIRE SHELVING INSIDE WALK-IN COOLER AND CHIPPING WOOD SHELVING SECOND FLOOR STORAGE, INSTRUCTED TO REPAINT AND BETTER MAINTAIN,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • : INTERIOR PANEL OF ICE MACHINE, EXTERIOR AND INTERIOR SURFACES OF COOLERS AND FREEZERS, COOKING EQUIPMENT, ALL NOT CLEAN, INSTRUCTED TO CLEAN DAILY AND BETTER MAINTAIN,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN UNDER AND BEHIND ALL EQUIPMENT, FIRST FLOOR AND BASEMENT AREAS, ESPECIALLY UNDER COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS/CEILING/ATTACKED LIGHT SHIELDS, ALL AREAS NOT CLEAN AND MAINTAIN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
  17. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • USING CARDBOARD BOXES FOR FOOD STORAGE INSIDE WALK-IN COOLERS, INSTRUCTED TO INVEST IN CONTAINERS TO STORE FOODS, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS/CEILING/ATTACKED LIGHT SHIELDS AND ATTACHED HOOD AREA ON SECOND FLOOR, ALL AREAS NOT CLEAN AND MAINTAIN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WALLS/CEILING/ATTACKED LIGHT SHIELDS AND ATTACHED HOOD AREA ON SECOND FLOOR, ALL AREAS NOT CLEAN AND MAINTAIN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
  18. Canvass

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 10/08/2015, REPORT # 24224, VIOLATION LISTED BELOW: 33 INSTRUCTED TO CLEAN AND MAINTAIN METAL STORAGE RACKS WITH FOOD DEBRIS AND MOLD LIKE BUILD-UP. 41 INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED AROUND HOT WATER TANK IN SECOND FLOOR STORAGE TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. 45 NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE. SERIOUS CITATION: 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • USING CARDBOARD BOXES FOR FOOD STORAGE INSIDE WALK-IN COOLERS, INSTRUCTED TO INVEST IN CONTAINERS TO STORE FOODS, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL OF ICE MACHINE, EXTERIOR AND INTERIOR SURFACES OF COOLERS AND FREEZERS, COOKING EQUIPMENT, ALL NOT CLEAN, INSTRUCTED TO CLEAN DAILY AND BETTER MAINTAIN,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN UNDER AND BEHIND ALL EQUIPMENT, FIRST FLOOR AND BASEMENT AREAS, ESPECIALLY UNDER COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS/CEILING/ATTACKED LIGHT SHIELDS AND ATTACHED HOOD AREA ON SECOND FLOOR, ALL AREAS NOT CLEAN AND MAINTAIN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING FAUCET AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
  19. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN METAL STORAGE RACKS WITH FOOD DEBRIS AND MOLD LIKE BUILD-UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED AROUND HOT WATER TANK IN SECOND FLOOR STORAGE TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
  20. Canvass

    0 infractions

  21. Complaint

    6 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • No hot running water under city pressure during inspection. Establishment hot water tank is not working. Hot water temperature from sinks at 54.1 F and water pressure is low. Instructed owner that establishment must have hot running water under city preesure during all hours of operation at 110 F or above. Critical citation issued 7-38-030. Establishment has company on premises installing new hot water tank.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods inside walk-in cooler not labeled or dated. Instructed to label and date all foods not in original containers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Can opener attached to prep table, cooking equipment, prep table, storage shelves and three compartment sink not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tile damaged in areas. Instructed to replace all missing ceiling tile and damaged tile through-out premises.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not visible inside coolers. Instructed to have thermometers conspicuous inside all coolers.
  22. Canvass Re-Inspection

    0 infractions

  23. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Potentially hazardous foods does not meet temperature requirements during storage, preparation and service. Found cooked beef prepared 07-05-2011 not properly cooled inside walk-in in cooler at 46.0 F to 47.3 F. Instructed manager that potentially hazardous foods must be cooled from 140 F to 70 F in 2 hours and 70 F to 40 F in 4 hours and must maintain temperature log. Critical citation issued 7-38-005(A). Manager voluntarily denatured and discarded. Value $100, 30lbs.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • Outside garbage and grease area not cleaned, rodent/insect proofed or maintained. Outside garbage has lids missing from dumpster, attracting insects around exposed garbage. Also, lid of grease box has encrusted grease on top. Instructed to have tight-fitting dumpster lids replaced and detail clean grease box to prevent insect and rodent nuisance. Serious citation issued 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Can opener, deep fryer cabinets, cooking equipment not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors along wallbase, under equipment and storage area not cleaned. Instructed to detail clean daily.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometers not visible inside coolers. Instructed to have thermometers conspicuous inside all coolers.
  24. Canvass

    4 infractions

    • 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. LITTLE LIGHT COMING THRU THE ENTRANCE DOOR ,MUST INSTALL ADDITIONAL STRIP TO PROPERLY SEAL DOOR
    • 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. CAN OPENER,UNCLEAN BECOMING RUSTY MUST BE CLEAN AND SANITIZE; SHELVES FOR INGREDIENTS NEAR COOKING EQUIPMENT GRESY AND UNCLEAN,MUST DETAIL CLEAN
    • 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. CEILING TILES IN FRONT PREP AREA UNCLEAN,MUST CLEAN; CEILING TILES IN DINING AREA WITH ACCUMULATED DUST,MUST DETAIL CLEAN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT FIXTURES IN FRONT PREP AREA UNCLEAN,MUST CLEAN

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