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SHANGHAI INN RESTAURANT

4723 N DAMEN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

SHANGHAI INN RESTAURANT has been inspected 11 times by Chicago Department of Public Health since January 24, 2012. The most recent inspection, on October 23, 2020, 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 source, labelling and allergens and Pests.

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 6 times across 4 separate inspections, most recently on October 16, 2020. 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 3 times across 3 separate inspections, most recently on September 26, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 October 23, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times on September 26, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on September 26, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES 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

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.112 CLEAN AND REMOVE THE DEAD INSECTS FROM THE BASEMENT FLOOR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 REPAIR THE LEAK UNDERNEATH THE 2 COMPARTMENT SINK IN THE REAR PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 OBSERVED CHIPPED PAINT ON THE CEILING OF THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO SCRAPE AND REPAINT THE AFFECTED AREAS OF THE CEILING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD FILTERS.
  3. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EXPOSED HANDWASHING SINK IN FRONT PREP AREA OF FACILITY WHERE DRINKS ARE SERVED. FACILITY MUST INSTALL AN EXPOSED HANDWASHING SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • CLEAN AND REMOVE THE DEAD INSECTS FROM THE BASEMENT FLOOR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • REPAIR THE LEAK UNDERNEATH THE 2 COMPARTMENT SINK IN THE REAR PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CHIPPED PAINT ON THE CEILING OF THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO SCRAPE AND REPAINT THE AFFECTED AREAS OF THE CEILING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD FILTERS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2312965 ON 9/26/19 NOT CORRECTED: 49 - SHELVING IN WALK IN COOLER OBSERVED TO COVERED WITH RUST AND FOOD DEBRIS . MUST CLEAN AND MAINTAIN. 56 - MUST REPLACE OR REPAIR NON WORKING LIGHTS IN KITCHEN AREA. 58 - NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.
  4. Canvass

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SINK IN FRONT PREP AREA OF FACILITY. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED IN BOTH 2-DOOR COOLER AND WALK IN COOLER. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED EXPOSED SEWAGE PIPES ABOVE BASEMENT FOOD STORAGE. OVERHEAD EXPOSED DRAINAGE WASTE WATER PIPES COMING FROM THE 1ST FLOOR AREAS .THE SAID PIPES WHERE NOTED TO MANAGER MUST BE ENCASED SMOOTH SURFACE (SOFFIT) DURABLE MATERIAL AND MAINTAIN
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED USE OF OLD CARDBOARD BOXES AS COVERS FOR FLOORS IN KITCHEN FOOD PREP AREA. MUST REMOVE AND IF NEEDED USE EASY CLEANABLE KITCHEN FLOOR MATS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • SHELVING IN WALK IN COOLER OBSERVED TO COVERED WITH RUST AND FOOD DEBRIS . MUST CLEAN AND MAINTAIN CLEAN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THAT BASEMENT STORAGE AREA DOESNT HAVE SMOOTH EASY CLEANABLE WALLS AND FLOORS. MUST PROVIDE AND MAINTAIN IF USED FOR FOOD STORAGE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, GREASY WALLS AROUND HUD , DIRT BUILD-UP THROUGHOUT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE OR REPAIR NON WORKING LIGHTS IN KITCHEN AREA
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED SIGNIFICANT ACCUMULATION OF GREASE ON FILTERS IN HOOD SYSTEM . MUST CLEAN AND MAINTAIN CLEAN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE TORN GASKET AT THE KITCHEN RIGHT DOOR OF THE STAND-UP 2 DOOR COOLER AND REMOVE FOIL LINERS AT SHELVING UNITS NEAR THE COOKING EQUIPMENTS AND MAINTAIN SURFACES TO SMOOTH,EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN/SANITIZE; PREP COOLER, SIDES OF HOT COOKING EQUIPMENTS, SHELVING UNITS, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, DISH MACHINE AND UPPER PANEL OF ICE MAKER AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS NEAR THE DISHMACHINE UNIT AND MAINTAIN ADEQUATE LIGHTING AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL A VISIBLE BACKFLOW PREVENTION DEVICE AT ICE MAKER WATERLINE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO DETAIL CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF THE WALK-IN-COOLER DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN STOCK ITEMS,SUPPLIES AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
  6. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND SANITIZE THE EXHAUST HOOD FILTER AT THE CEILING INTERIOR OF THE EXHAUST HOOD CANOPY. FOUND ABOVE WITH GREASE BUILD-UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK UNDER THE EXPOSED HAND SINK IN THE KITCHEN AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED OWNER TO ONLY WEAR CLOSED TOE SHOES WHILE IN FOOD PREP AREAS AT ALL TIMES. DURING INSPECTION OBSERVED OWNER WEARING OPEN TO SHOES(SUMMER SANDLES) WHILE IN THE KITCHEN PREP AREA.
  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • STORAGE RACK NEXT TO COOKING EQUIPMENT NOT CLEAN OR MAINTAINED. INSTRUCTED TO REMOVE ALUMINUM FOIL FROM STORAGE RACK AND DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN ON A MORE DAILY BASIS,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL AREA ABOVE TWO COMPARTMENT SINK NOT CLEAN, REMOVE AND REPLACE STAINED CAULKING, CLEAN AND BETTER MAINTAIN,
  8. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INSIDE COOLER NOT LABELED OR DATED. INSTRUCTED TO LABEL DATE ALL FOODS NOT IN ORIGINAL CONTAINERS. FOODS STORED IN FREEZER NOT PROPERLY STORED. INSTRUCTED TO STORE IN FOOD GRADE FREEZER BAGS.
    • 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 UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STORAGE SHELVES, CAN OPENER, STORAGE RACK NEXT TO COOKING EQUIPMENT NOT CLEAN OR MAINTAINED. INSTRUCTED TO REMOVE ALUMINUM FOIL FROM STORAGE RACK AND DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALLBASE AND UNDER COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILING THROUGH-OUT PREP AREA NOT MAINTAINED. INSTRUCTED TO REPAINT WALLS AND CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • COFFEE MAKER WATERLINE NOT PROVIDED WITH BACKFLOW PREVENTER. INSTRUCTED TO INSTALL BACKFLOW PREVENT OR WATERLINE.
  9. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Can opener attached to prep table, exhaust hood and filter, cabbage shredder, cooking equipment and storage shelves not cleaned. Instructed to detail clean and sanitize after each use.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor not maintained in prep area. Instructed to repair damaged floor,replace damaged floor tile and detail clean along wallbase and behind equipment.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls and ceiling not maintained in prep area. Instructed to repaint and walls and ceiling. Gaps noted along wallbase in prep area. Instructed to seal all openings.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not visbible inside coolers. Instructed to have thermometer conspicuous inside all coolers.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in prep area. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
  10. Canvass

    9 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES; OBSERVED EMPLOYEE WHILE COOKING TOUCHING HIS FACE AND WIPING HIS NOSE WITH THE BACK OF HIS HANDS, HOWEVER NOT WASHING HIS HANDS. INSTRUCTED, HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION, AT THE EXPOSED SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO HAND DRYING DEVICE OR PAPER TOWELS AT THE PREP AREA EXPOSED SINK, USING COMMON TOWELS. INSTRUCTED PAPER TOWELS MUST BE PROVIDED AT ALL TIMES, THE USE OF COMMON TOWELS IS NOT PERMITTED. (EMPLOYEE WENT OUT AND PURCHASED PAPER TOWELS). CRITICAL CITATION ISSUED, 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE THE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED; INSTRUCTED TO DATE/LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN MULTI-USE UTENSILS IMPROPERLY STORED ON SHELVING UNITS; INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GASKETS ON PREP REACH IN COOLER DOORS BROKEN; INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; PREP COOLER, COOKING EQUIPMENT, SHELVING UNITS, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, DISH MACHINE AND MOP SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS AND GREASE ON FLOORS; MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT THE KITCHEN, DISH WASHING AREA AND BASEMENT. ALSO MUST REPLACE BROKEN FLOOR TILES THRU-OUT THE KITCHEN AND DISH WASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED OPENINGS ON WALLS IN THE KITCHEN, EXCESSIVE DEBRIS/GREASE ON HOOD AND FILTERS, AND DRIED FOOD AND GREASE ON WALLS SAME AREA; INSTRUCTED TO SEAL OPENINGS, DETAIL CLEAN WALLS, HOOD AND FILTERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • CLEANING TOWELS IMPROPERLY STORED; INSTRUCTED TO STORED IN AN APPROVED SANITIZER.
  11. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN LIGHT SHIELDS WITH GREASE AND DUST BUILD-UP ABOVE COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER TO PREVENT RODENT AND INSECT HARBORAGE.

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