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RICHWELL MARKET

1835 S CANAL ST, CHICAGO, IL 60616 · GROCERY STORE/BAKERY

Inspection summary

RICHWELL MARKET has been inspected 15 times by Chicago Department of Public Health since May 20, 2010. The most recent inspection, on August 28, 2018, found no infractions.

1 of 15 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, Food source, labelling and allergens and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 times across 6 separate inspections, most recently on May 29, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 6 times across 5 separate inspections, most recently on December 23, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 3 times across 3 separate inspections, most recently on September 18, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 September 18, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on December 23, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

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.

15 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST WALK-IN FREEZER OF HEAVY ICE BUILD-UP ON FLOOR, SHELVES AND OVER FOOD ITEMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE FOOD SPILLS ON SEVERAL DISPLAY SHELVES OF CUSTOMER DISPLAY AREA, AS A READY-FOOD SOURCE FOR PEST AND RODENTS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN WALK-IN COOLER/FREEZER UNDER SHELVING OF FOOD DEBRIS. CLEAN FLOOR IN WAREHOUSE STORAGE AREA UNDER SHELVING.
  3. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SEVERAL KNIVES AND MEAT CLEAVER PLACED ON MAGNETIC KNIFE STRIP NOT CLEANED. INSTRUCTED TO WASH, RINSE AND SANITIZE UTENSILS AND STRIP, MUST BE STORED CLEAN .
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST WALK-IN FREEZER OF HEAVY ICE BUILD-UP ON FLOOR, SHELVES AND OVER FOOD ITEMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE FOOD SPILLS ON SEVERAL DISPLAY SHELVES OF CUSTOMER DISPLAY AREA, AS A READY-FOOD SOURCE FOR PEST AND RODENTS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN WALK-IN COOLER/FREEZER UNDER SHELVING OF FOOD DEBRIS. CLEAN FLOOR IN WAREHOUSE STORAGE AREA UNDER SHELVING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR LEAK AT CEILING NEXT TO ENTRANCE ABOVE STORED PACKAGED FOOD IN DISPLAY AREA.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: SHELVES INSIDE OF WALK-IN COOLER WHERE RUSTED, EXTERIOR SURFACES OF COOKING EQUIPMENT IN BAKERY KITCHEN, WOK STATION, FLOOR MIXERS IN BAKERY, PREP TABLES, MEAT SAW AND CUTTING BOARDS IN BUTCHER AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AROUND, UNDER AND BEHIND EQUIPMENT IN PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS INSIDE OF WALK-IN COOLER WHERE NEEDED TO REMOVE STAINS OBSERVED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE WORKING DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP TO WASH RINSE AND SANITIZE.
  5. Canvass

    4 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INADEQUATE HANDS WASHING FACILITY, FOUND NO HOT RUNNING WATER NO HAND SOAP NOR PAPER TOWELS AT BAKERY STATION HAND SINK. INSTRUCTED MGR TO PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030. HOT WATER WAS RESTORED AT HAND SINK FAUCET DURING INSPECTION.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SPRAY BOTTLES NOT LABELED IN BAKERY, INSTRUCTED TO LABEL ALL FOOD AND NON-FOOD CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SHELVES NOT CLEAN THROUGH OUT BAKERY, WALK-IN COOLER AND KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HAND SINK AT BAKERY STATION NOT SUTTING OFF COMPLETELY, NO GREASE TRAP AT SMALL 3-COMP SINK IN KITCHEN AREA. INSTRUCTED TO REPAIR SINK AND PROVIDE GREASE TRAP
  6. Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PACKAGED TOFU ON SHELF THAT WAS MADE AT A WHOLE SALE VENDOR WITH NO DATE ON PACKAGING, INSTRUCTED TO PROVIDE DATES ON ALL PACKAGED FOODS.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SPRAY BOTTLES NOT LABELED IN KITCHEN AREA, INSTRUCTED TO LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI-USE UTENSILS NOT CLEAN, GREASE AND DIRT CAKING IN SURFACE, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVES NOTED THROUGH OUT WALK-IN COOLER, INSTRYCTED TO REMOVE RUST AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL BAKERY EQUIPMENT. OVENS, PROOFER, COOKING EQUIPMENT, STORAGE SHELVES, DISPLAY CASES, CHICKEN COOKING AREA, PREP TABLES, COOKING EQUIPMENT AND STORAGE SHELVES. SHELVES IN WALK IN FREEZER IN NEED OF DETAIL CLEANING. MUST CLEAN ALL AREAS AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS AND FLOORS CORNERS THROUGHOUT ENTIRE PREMISES (IE KITCHEN, FISH AREA, KAKERY AREA, STORAGE SHELVES, BAKERY CASH REGISTER AREA, HARD TO REACH AREA, STORED AREA ETC.) MUST ELEVATE ITEMS 6" OFF THE FLOORS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING GROUT AT KITCHEN FLOOR TILES TRAPPING WASTE WATER AND FOOD DEBRIS,, INSTRUCTED TO RE-GROUT TILES AND MAINTAIN.
  7. Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED WALK IN COOLER NOT MAINTAINING PROPER TEMPERATURE OF 40F OR LESS THROUGHOUT. 2 OUT OF 5 FANS FOR THE COOLING SYSTEM ARE NOT IN OPERATION. BOXES OF FOOD WERE STACKED VERY HIGH BLOCKING THE CIRCULATION OF COLD AIR. BACK CORNER OF WALK IN COOLER WAS FOUND AT IMPROPER AMBIENT AIR TEMPERATURE OF 46 F. MANAGEMENT WAS INSTRUCTED TO CALL IMMEDIATELY FOR SOMEONE TO REPAIR FANS AND TO MOVE BOXES TO ALLOW COLD AIR TO CIRCULATE. ALL POTENTIALLY HAZARDOUS FOOD DISCARDED AND DENATURED. UNIT TAGGED AND NOT ALLOWED TO STORE POTENTIALLY HAZARDOUS FOOD WITHIN COOLER UNTIL REPAIRED AND INSPECTED BY CDPH. CRITICAL VIOLATION 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE WITHIN WALK IN COOLER INCLUDING : 50 LBS OF HAM VALUED AT $150 AT 49.8F , 100LBS OF EGGS VALUED AT $150 AT 47.3-48.6F, 50LBS OF HOT DOGS VALUED AT $50 AT 46.9F AND 45LBS OF CHEESE VALUE AT $60 AT 49.8F, 100LBS OF BEEF VALUED AT $190 AT 47.7 F. ALL FOOD WAS DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TABLE THAT SLICER IS ON IN BUTCHER AREA MADE WITH RAW WOOD. RAW WOOD IS NOT PERMITTED BECAUSE IT IS POROUS AND NOT EASILY CLEANABLE. MUST PAINT OR SEAL WOOD IN ORDER FOR IT TO BE CLEANED AND MAINTAINED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SHELVES WITHIN WALK IN COOLER UNCLEAN WITH FOOD DEBRIS AND MOLD LIKE SUBSTANCE ACCUMULATION. MUST CLEAN, SANITIZE AND MAINTAIN ALL SHELVES WITHIN WALK IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND INTERIOR OF ICE MACHINE UNCLEAN. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR OF IE MACHINE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS BUILDUP AT DELI SLICER. SLICER NEEDS TO BE DISASSEMBLED AND CLEANED IN DETAIL. MAINTAIN SLICER IN A SANITARY CONDITION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS OF WALK IN COOLER UNCLEAN UNDER AND BEHIND SHELVING. CLEAN AND MAINTAIN FLOORS IN A SANITITARY CONDITION AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS, CEILING, AND ATTACHED COOLING UNITS OF WALK IN COOLER WITH MOLD LIKE SUBSTANCE ACCUMULATION. REMOVE ALL MOLD LIKE SUBSTANCE AND CLEAN AND SANITIZE ALL WALLS, CEILING, AND ATTACHED COOLING UNITS OF WALK IN COOLER. MUST MAINTAIN INTERIOR OF WALK IN COOLER IN A SANITARY CONDITION AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED NON HANDLED CUP STORED WITHIN ICE AS DISPENSER. INSTRUCTED TO OBTAIN HANDLED SCOOP AND STORE IN A CLEAN DRY AREA OUTSIDE OF ICE WHEN NOT IN USE.
  8. Canvass Re-Inspection

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL BAKERY EQUIPMENT. OVENS, PROOFER, COOKING EQUIPMENT, STORAGE SHELVES, DISPLAY CASES, CHICKEN COOKING AREA, PREP TABLES, COOKING EQUIPMENT AND STORAGE SHELVES. SHELVES IN WALK IN FREEZER IN NEED OF DETAIL CLEANING. MUST CLEAN ALL AREAS AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN BAKERY AND CHICKEN AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD NEEDED IN CHICKEN AREA ABOVE PREP TABLE. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • : MENS TOILET ROOM DOOR IN NEED OF SELF CLOSING DEVICE AND IN NEED OF DETAIL CLEANING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKS AT 3 COMPARTMENT SINK FAUCET IN MEAT DEPARTMENT IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER IN CHICKEN AREA MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  9. Canvass

    9 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND ICE MACHINE WITH SLIME BUILD UP AND CUTTING BOARDS WITH HEAVY BLACK BUILD UP AND DEEP CUTS. MUST CLEAN ICE MACHINE AND REPLACE CUTTING BOARDS. SERIOUS VIOLATION 7-38-005(A) CITATION ISSUED FOOD NOT PROTECTED DURING STORAGE
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND BAKERY DOORS NOT RODENT PROOFED. 1/4 GAP AT BOTTOM OF BOTH DOORS. LIGHT AVAILABLE. MUST CORRECT DOORS AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATIONS ISSUED OUTER OPENINGS NOT PROTECTED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL BAKERY EQUIPMENT. OVENS, PROOFER, COOKING EQUIPMENT, STORAGE SHELVES, DISPLAY CASES, CHICKEN COOKING AREA, PREP TABLES, COOKING EQUIPMENT AND STORAGE SHELVES. SHELVES IN WALK IN FREEZER IN NEED OF DETAIL CLEANING. MUST CLEAN ALL AREAS AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN BAKERY AND CHICKEN AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN BAKERY AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD OF FOOD SPLATTER. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD NEEDED IN CHICKEN AREA ABOVE PREP TABLE. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MENS TOILET ROOM DOOR IN NEED OF SELF CLOSING DEVICE AND IN NEED OF DETAIL CLEANING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKS AT 3 COMPARTMENT SINK FAUCET IN MEAT DEPARTMENT IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER IN CHICKEN AREA MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  10. Complaint Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR CRACKED GLASS SLIDING DOOR AT SEAFOOD DISPLAY COOLER. REMOVE ALL CARDBOARD LINING FROM SHELVES/RACKS/PALLETS AT GROCERY AREA, BAKERY, AND WALK-IN COOLERS/FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: SHELVES AT GROCERY AREA, PRODUCE PREP AREA, SEAFOOD AREA, AND BAKERY PREP AREA. CLEAN FAN GRIDS INSIDE BAKERY REFRIGERATIOR AND INSIDE WALK-IN COOLER. CLEAN EQUIPMENT INSIDE BBQ KING AREA, CLEAN INTERIOR OF HAND WASH SINK IN MEAT PREP AREA, UNDER, AROUND ALL EQUIPMENT IN BAKERY PREP AREA AND REAR WAREHOUSE.
    • 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. PROVIDE CEILING PANEL FOR MISSING SECTION IN BBQ KING PREP AREA, CLEAN SOILED CEILING PANELS AT MEAT/SEAFOOD PREP AREA/BAKERY AND OR REPLACE SAME. CLEAN WALLS AT PREP AREAS AT UPPER AND LOWER WALLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULBS AT BAKERY AND MEAT/SEAFOOD AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE WORKING VENTILATION AT VENTILATION HOOD AT BAKERY PREP AREA. PROVIDE SINK STOPPER AT THREE COMPARTMENT SINK AT BAKERY, REPAIR LEAKS AT FAUCET NECK AT THREE COMPARTMENT SINKS IN BBQ KING PREP AREA. REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN SEAFOOD/MEAT AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE INTERNAL THERMOMETER FOR HOT HOLDING UNIT AT BAKERY.
  11. Short Form Complaint

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 30 FRUIT FLIES THROUGHOUT WALLS, CEILING, DISPLAY CASE, BAKERY RACK, AND CARRY OUT CONTAINERS AT BAKERY AREA. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.
    • 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. LABEL BULK FOOD CONTAINERS IN BAKERY AND REPACKAGED FROZEN FOOD ITEMS AT FREEZERS ON GROCERY SIDE. LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR CRACKED GLASS SLIDING DOOR AT SEAFOOD DISPLAY COOLER. REMOVE ALL CARDBOARD LINING FROM SHELVES/RACKS/PALLETS AT GROCERY AREA, BAKERY, AND WALK-IN COOLERS/FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: SHELVES AT GROCERY AREA, PRODUCE PREP AREA, SEAFOOD AREA, AND BAKERY PREP AREA. CLEAN FAN GRIDS INSIDE BAKERY REFRIGERATIOR AND INSIDE WALK-IN COOLER. CLEAN EQUIPMENT INSIDE BBQ KING AREA, CLEAN INTERIOR OF HAND WASH SINK IN MEAT PREP AREA, UNDER, AROUND ALL EQUIPMENT IN BAKERY PREP AREA AND REAR WAREHOUSE.
    • 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. PROVIDE CEILING PANEL FOR MISSING SECTION IN BBQ KING PREP AREA, CLEAN SOILED CEILING PANELS AT MEAT/SEAFOOD PREP AREA/BAKERY AND OR REPLACE SAME. CLEAN WALLS AT PREP AREAS AT UPPER AND LOWER WALLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULBS AT BAKERY AND MEAT/SEAFOOD AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE WORKING VENTILATION AT VENTILATION HOOD AT BAKERY PREP AREA. PROVIDE SINK STOPPER AT THREE COMPARTMENT SINK AT BAKERY, REPAIR LEAKS AT FAUCET NECK AT THREE COMPARTMENT SINKS IN BBQ KING PREP AREA, AND BAKERY. REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN SEAFOOD/MEAT AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE INTERNAL THERMOMETER FOR HOT HOLDING UNIT AT BAKERY.
  12. Complaint Re-Inspection

    7 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. LABEL BULK FOOD CONTAINERS IN BAKERY AND REPACKAGED FROZEN FOOD ITEMS AT FREEZERS ON GROCERY SIDE. LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR CRACKED GLASS SLIDING DOOR AT SEAFOOD DISPLAY COOLER. REMOVE ALL CARDBOARD LINING FROM SHELVES/RACKS/PALLETS AT GROCERY AREA, BAKERY, AND WALK-IN COOLERS/FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: SHELVES AT GROCERY AREA, PRODUCE PREP AREA, SEAFOOD AREA, AND BAKERY PREP AREA. CLEAN FAN GRIDS INSIDE BAKERY REFRIGERATIOR AND INSIDE WALK-IN COOLER. CLEAN EQUIPMENT INSIDE BBQ KING AREA, CLEAN INTERIOR OF HAND WASH SINK IN MEAT PREP AREA, UNDER, AROUND ALL EQUIPMENT IN BAKERY PREP AREA AND REAR WAREHOUSE.
    • 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. PROVIDE CEILING PANEL FOR MISSING SECTION IN BBQ KING PREP AREA, CLEAN SOILED CEILING PANELS AT MEAT/SEAFOOD PREP AREA/BAKERY AND OR REPLACE SAME. CLEAN WALLS AT PREP AREAS AT UPPER AND LOWER WALLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULBS AT BAKERY AND MEAT/SEAFOOD AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE WORKING VENTILATION AT VENTILATION HOOD AT BAKERY PREP AREA. PROVIDE SINK STOPPER AT THREE COMPARTMENT SINK AT BAKERY, REPAIR LEAKS AT FAUCET NECK AT THREE COMPARTMENT SINKS IN BBQ KING PREP AREA, AND BAKERY. REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN SEAFOOD/MEAT AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE INTERNAL THERMOMETER FOR HOT HOLDING UNIT AT BAKERY.
  13. Complaint

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE WALK-IN COOLER: 24 INDIVIDUALLY WRAPPED STICKY RICE AT 82.5-101.3F. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS. INSTRUCTED TO KEEP HOT FOODS AT 140F AND ABOVE AND COLD FOODS AT 40F AND BELOW. APPROXIMATE VALUE $72.00. CRITICAL 7-38-005(A) ISSUED.
    • 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 INTERIOR OF MEAT SLICER AND BLADE ENCRUSTED WITH DRIED MEAT IN CONTACT WITH FRESH MEAT. INSTRUCTED TO CLEAN AND SANITIZE MEAT SLICER/BLADE AND MAINTAIN AT ALL TIMES. HELD FOR INSPECTION TAG PLACED ON UNIT. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL. SERIOUS 7-38-005(A) ISSUED.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM INSPECTION #231389 ON 06/02/10 NOT CORRECTED: #32 REPLACE AND OR RESURFACE CUTTING BOARDS AT SEAFOOD/MEAT AREA TO REMOVE DEEP DARK GROOVES. DEFROST CHEST FREEZERS, #33 CLEAN INTERIOR OF HAND WASH SINK IN EMPLOYEE BREAK ROOM, WALLS AROUND UTILITY SINK, INTERIOR OF REFRIGERTION UNITS AT GROCERY SECTION TO REMOVE FOOD DEBRIS AND SPILLS, BAKERY PANS WITH HEAVY BUILDUP, #34 INSTRUCTED TO CLEAN FLOOR DRAINS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE FLOOR DRAIN COVERS IN SEAFOOD AREA AND BY ICE MACHINE. CLEAN FLOORS INSIDE WALK-IN FREEZER AND REMOVE ICE BUILDUP, #36 REPLACE CRACKED AND STAINED LIGHT SHIELDS AT MEAT AND BAKERY PREP AREA, #41 REMOVE MILK CRATES THROUGHOUT PREMISES-BEING USED TO STORE PRODUCTS, CLEAN AROUND OUTSIDE GARBAGE AREA, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE THROUGHOUT PREMISES AND BBQ KING AREA. SERIOUS 7-42-090 ISSUED.
    • 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. LABEL BULK FOOD CONTAINERS IN BAKERY AND REPACKAGED FROZEN FOOD ITEMS AT FREEZERS ON GROCERY SIDE. LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR CRACKED GLASS SLIDING DOOR AT SEAFOOD DISPLAY COOLER. REMOVE ALL CARDBOARD LINING FROM SHELVES/RACKS/PALLETS AT GROCERY AREA, BAKERY, AND WALK-IN COOLERS/FREEZERS. REMOVE BROKEN FOOD TRAYS INSIDE BAKED GOODS DISPLAY CASE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: SHELVES AT GROCERY AREA, PRODUCE PREP AREA, SEAFOOD AREA, AND BAKERY PREP AREA. CLEAN FAN GRIDS INSIDE BAKERY REFRIGERATIOR AND INSIDE WALK-IN COOLER. CLEAN EQUIPMENT INSIDE BBQ KING AREA, CLEAN INTERIOR OF HAND WASH SINK IN MEAT PREP AREA, UNDER, AROUND ALL EQUIPMENT IN BAKERY PREP AREA AND REAR WAREHOUSE.
    • 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. PROVIDE CEILING PANEL FOR MISSING SECTION IN BBQ KING PREP AREA, CLEAN SOILED CEILING PANELS AT MEAT/SEAFOOD PREP AREA/BAKERY AND OR REPLACE SAME. CLEAN WALLS AT PREP AREAS AT UPPER AND LOWER WALLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULBS AT VENTILATION HOOD AT BAKERY, MEAT/SEAFOOD AREA, AND STORAGE ROOMS ON 2ND FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE WORKING VENTILATION AT VENTILATION HOOD AT BAKERY PREP AREA. PROVIDE SINK STOPPER AT THREE COMPARTMENT SINK AT BAKERY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE INTERNAL THERMOMETER FOR HOT HOLDING UNIT AT BAKERY.
    • 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. PROVIDE CONTAINER WITH SANITIZING SOLUTION FOR ICE SCOOP AT ICE MACHINE IN SEAFOOD AREA.
  14. Complaint Re-Inspection

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK-IN COOLER AT 44.7F. INSTRUCTED TO MAINTAIN AT 40F AND BELOW AT ALL TIMES. WORK ORDER FROM U.S. REFRIGERTION ENCLOSED WITH REPORT. CRITICAL 7-38-005 (A)-NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE AND OR RESURFACE CUTTING BOARDS AT SEAFOOD/MEAT AREA TO REMOVE DEEP DARK GROOVES. DEFROST CHEST FREEZERS AND PROVIDE SPLASH GUARD AT HAND WASH SINK AT SEAFOOD AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR PANEL OF ICE MACHINE, INTERIOR OF HAND WASH SINK IN EMPLOYEE BREAK ROOM, WALLS AROUND UTILITY SINK, INTERIOR OF REFRIGERATION UNITS AT GROCERY SECTION TO REMOVE FOOD DEBRIS AND SPILLS, BAKERY PANS WITH HEAVY 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. INSTRUCTED TO CLEAN FLOOR DRAINS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE FLOOR DRAIN COVERS AT SEAFOOD AREA AND BY ICE MACHINE. CLEAN FLOORS INSIDE WALK-IN FREEZER AND REMOVE ICE BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WALL BASE IN POOR REPAIR AT GROCERY SIDE BY CASHIERS AND CRACKED WALL TILE UNDER THREE COMPARTMENT SINK IN BAKERY PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE CRACKED AND STAINED LIGHT SHIELDS AT MEAT AND BAKERY PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKS UNDER HAND WASH SINKS IN SEAFOOD AND AT HANDLE AT UTILITY SINK. INSTRUCTED TO INSTALL HAND WASHING SINK AT PRODUCE PREP AREA. REPAIR UNUSED HAND WASH SINK IN EMPLOYEE BREAK ROOM AND OR REMOVE SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE MILK CRATES THROUGHOUT PREMISES-BEING USED TO STORE PRODUCTS, CLEAN AROUND OUTSIDE GARBAGE AREA, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE THROUGHOUT PREMISES AND BBQ KING AREA.
  15. Complaint

    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 DRY SAUSAGES AND DRY SALTED DUCKS HANGING ON METAL HOOKS IN OPEN AIR ON TOP OF DISPLAY COOLER AT BUTCHER AREA WITHIN CUSTOMER REACH-NO SNEEZE GUARD NOR COVER TO PROTECT SAID PRODUCTS FROM CUSTOMER MISHANDLING AND CONTAMINANTS. INSTRUCTED TO PROVIDE ENCLOSED UNIT AND OR SNEEZE GUARD TO PROTECT SAID PRODUCTS. SERIOUS 7-38-005 (A) ISSUED. MANAGER REMOVED SAID PRODUCTS AND PLACED INTO DISPLAY COOLER AT THIS TIME. HELD FOR INSPECTION TAG PLACED ON PRODUCTS AND INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION FROM CERTIFIED MEAT LABORATORY REGARDING HOLDING PRODUCT AT ROOM TEMPERATURE.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #153867 ON 04/16/09 NOT CORRECTED: #30 MUST LABEL AND DATE ALL CONTAINERS HOLDING PASTRIES OR PACKAGED ITEMS THROUGHOUT WITH NAME, ADDRESS, AND INGREDIENTS AT ALL TIMES. #32 MUST PAINT ALL RUSTY FOOD AND NON FOOD SURFACES IN PREP AREAS, STORAGE AREAS,ETC. WITH NON-TOXIC PAINT. #33 MUST CLEAN INTERIOR OF WALK-IN COOLER AT CEILING AND WALLS FREE FROM BLACK RESIDUE. MUST CLEAN INTERIOR OF FISH/SEAFOOD HOLDING UNITS. #34 MUST DETAIL CLEAN FLOORS AND FLOOR CORNERS THROUGHOUT ENTIRE PREMISES I.E. KITCHEN AREA, BAKERY AREA, STORAGE SHELVES, CASH REGISTER AREA, BAKERY CASH REGISTER AREA, HARD TO REACH AREAS, STORED AREAS, ETC.) MUST ELEVATE ITEMS SIX INCHES OFF FLOORS. #35 MUST PAINT SOILED WALLS THROUGHOUT ENTIRE STORE WITH NON-TOXIC PAINT-UPPER AND LOWER SECTIONS. #38 MUST CLEAN VENTS IN PREP KITCHEN AND WASHROOMS. #41 MUST ORGANIZE CLUTTER IN AREAS AND MAINTAIN. SERIOUS 7-42-090 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE AND OR RESURFACE CUTTING BOARDS AT SEAFOOD/MEAT AREA TO REMOVE DEEP DARK GROOVES. DEFROST CHEST FREEZERS AND PROVIDE SPLASH GUARD AT HAND WASH SINK AT SEAFOOD AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR PANEL OF ICE MACHINE, INTERIOR OF HAND WASH SINK IN EMPLOYEE BREAK ROOM, WALLS AROUND UTILITY SINK, INTERIOR OF REFRIGERATION UNITS AT GROCERY SECTION TO REMOVE FOOD DEBRIS AND SPILLS, BAKERY PANS WITH HEAVY 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. INSTRUCTED TO CLEAN FLOOR DRAINS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE FLOOR DRAIN COVERS AT SEAFOOD AREA AND BY ICE MACHINE. CLEAN FLOORS INSIDE WALK-IN FREEZER AND REMOVE ICE BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WALL BASE IN POOR REPAIR AT GROCERY SIDE BY CASHIERS AND CRACKED WALL TILE UNDER THREE COMPARTMENT SINK IN BAKERY PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULBS AT VENTILATION HOOD AND DISPLAY CASE AT BAKERY,AT MEAT/SEAFOOD PREP AREA, INSIDE WALK-IN COOLER/WALK-IN FREEZER, CLEAN LIGHT SHIELDS IN BAKERY DISPLAY CASES, REPLACE CRACKED AND STAINED LIGHT SHIELDS AT MEAT AND BAKERY PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKS UNDER HAND WASH SINKS IN SEAFOOD AND BAKERY PREP AREAS AND AT HANDLE AT UTILITY SINK. INSTRUCTED REPAIR SLOW DRAINING THREE COMPARTMENT SINK AT BAKERY PREP AREA. INSTRUCTED TO INSTALL HAND WASHING SINK AT PRODUCE PREP AREA. REPAIR UNUSED HAND WASH SINK IN EMPLOYEE BREAK ROOM AND OR REMOVE SAME. INSTRUCTED TO PROVIDE WORKING VENTILATION ABOVE OVENS AND WOKS AT BAKERY PREP AREA. INSTRUCTED TO REMOVE LARGE STEAM PANS/POTS THAT ARE UNABLE TO FIT INTO THREE COMPARTMENT SINK AND OR PROVIDE LARGER THREE COMPARTMENT SINK TO ACCOMODATE SIZE OF LARGEST EQUIPMENT/UTENSILS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE MILK CRATES THROUGHOUT PREMISES-BEING USED TO STORE PRODUCTS, CLEAN AROUND OUTSIDE GARBAGE AREA, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE THROUGHOUT PREMISES AND BBQ KING AREA.

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