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SHINWARI GRILL

2948-2950 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

SHINWARI GRILL has been inspected 8 times by Chicago Department of Public Health since December 4, 2018. The most recent inspection, on February 8, 2024, found no infractions.

2 of 8 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, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 4 separate inspections, most recently on April 5, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 5 times across 3 separate inspections, most recently on April 5, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 April 5, 2022. For example: APPROVED THAWING METHODS USED

  • 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 April 5, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 2 separate inspections, most recently on April 5, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER AND REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR AND MAINTAINING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTED STORAGE RACKS IN WALK-IN COOLER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE IN THE EMPLOYEE TOILET ROOM IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A COVERED TRASH RECEPTACLE IN THE EMPLOYEE TOILET ROOM AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MULTIPLE DAMAGED CEILING PANELS IN THE REAR SEATING AREA AND THE EMPLOYEE TOILET ROOM. INSTRUCTED THE PERSON IN CHARGE TO REPAIR DAMAGED CEILING PANELS AND MAINTAIN IN GOOD REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND FOOD DEBRIS ON FLOORS THROUGHOUT THE PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.
  3. Canvass

    11 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINK (PREP/WASHROOMS).
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN CHICKEN. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED SOME FOOD ITEMS INSIDE THE FOOD STORAGE CONTAINER NOT LABELED. INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SALT, SUGAR, CURRY ETC.)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • INSTRUCTED TO RODENT PROOF BOTTOM OF (2) REAR EXIT DOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REMOVE FOIL LINER UNDERNEATH PREP TABLE IN REAR KITCHEN. MUST CLEAN AND/OR REPAINT RUSTY SHELF.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REFINISH OR REPLACE CUTTING BOARD IN REAR PREP/KITCHEN AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN EXTERIOR SURFACES OF ALL FOOD STORAGE CONTAINERS IN THE KITCHEN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN THE REAR PREP/KITCHEN AREA, INSIDE WALK-IN COOLER AND INSIDE EMPLOYEE WASHROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPLACE NON WORKING LIGHBULB AT KITCHEN HOOD (FAR RIGHT) IN REAR PREP/KITCHEN AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS PROVIDED AT HAND WASHING SINK IN FRONT AND REAR PREP AND IN STAFF BATHROOM. MUST PROVIDE PAPER TOWELS AT HAND WASHING SINKS AT ALL TIMES. MANAGER CORRECTED ON SITE AND PROVIDED PAPER TOWELS AT HAND SINKS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED ONE BOX OF RAW CHICKEN SITTING OUT AT IMPROPER COLD HOLDING TEMPERATURE OF 47.8F. PROPER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR LESS. MANAGER DISCARD AND DENATURED FOOD IMMEDIATELY. FOOD WEIGHING 15 LBS AT A COST OF $50.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DIRTY CUTTING BOARDS WITH DARK STAINS AND DEEP GROOVES THROUGHOUT PREP AREA. MUST DETAIL CLEAN OR REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD SPLATTERS INSIDE OF MICROWAVES IN PREP AREA. MUST CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO REPAINT OR REPLACE WITH CLEAN SHELVES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT PROVIDED ON SITE. INSTRUCTED TO PROVIDE CHEMICAL TEST KIT ON SITE AT ALL TIMES TO ACCURATELY MEASURE THE CONCENTRATION OF SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LID ON TRASH CAN IN WOMEN'S BATHROOM. MUST PROVIDE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED EXCESSIVE GREASE SPILLS ON EXTERIOR OF GREASE CONTAINER LOCATED OUTSIDE NEAR REAR DOOR AND EXCESSIVE GREASE ON THE GROUND SURROUNDING THE GREASE CONTAINER. MUST CLEAN GREASE CONTAINER AND SURROUNDING AREA TO PREVENT RODENT ATTRACTION AND PEST HARBORAGE. PRIORITY FOUNDATION VIOLATION. 7-38-020(B). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND GREASE SPILLS ON FLOOR AROUND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR ALL CURRENT EMPLOYEES.
  6. Canvass

    7 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • READY TO EAT COOKED FOODS INSIDE THE WALK IN COOLER AT IMPROPER TEMPERATURE SUCH AS COOKED GOAT AT 46.3F TO 47.1F, COOKED CHICKEN AT 46.5F TO 47.4F, COOKED CHICK PEAS AT 47.3F, COOKED BEEF AT 47.5F. INSTRUCTED MANAGER THAT ALL COOKED FOODS INSIDE THE COOLER DURING STORAGE MUST MAINTAIN A TEMPERATURE OF 41.0F OR BELOW. MANAGER DISCARDED THE SAID PRODUCT WORTH $400.00, TOTAL 200 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL SPICES AND DRY FOOD CONTAINERS MUST BE PROPERLY LABELED WITH COMMON NAME.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • ALL CLEAN POTS AND PANS MUST BE STORED UPSIDE/DOWN, INVERTED TO PREVENT POSSIBLE CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE ALUMINUM FOIL BEING USED AS A SHELVE LINER IN TE COOK LINE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • SLOW DRAINING OF THE FIRST COMPARTMENT SINK OF THE 3 COMPARTMENT SINK AND LEAKING PIPE UNDERNEATH THE MIDDLE COMPARTMENT SINK. INSTRUCTED TO REPAIR TO HAVE A WELL DRAINING SINK AND STOP THE LEAK OF THE PIPE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DAMAGED WALLS BEHIND THE WIRE RACK SHELVING WITH DRY FOOD, PLATES AND UTENSILS IN THE KITCHEN. INSTRUCTED TO REPAIR,SEAL ALL HOLES. MAKE IT SMOOTH EASILY CLEANABLE. PEELING PAINT ON THE WALLS BY THE 3 COMPARTMENT SINK. INSTRUCTED TO SCRAPE PEELING PAINT AND RE PAINT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • BURNED OUT LIGHT BULBS ON THE TWO VENTILATION HOOD IN THE COOK LINE. MUST REPLACE AND MAINTAIN.
  7. License Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
  8. License

    20 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING SINK LOCATED OR ACCESSIBLE TO THE COOKS LINE. MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS ACCESSIBLE TO THE COOKS LINE PREP AREA. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • OBSERVED TWO SPRAY CANS OF FLYING INSECT INSECTICIDE LABELED FOR HOUSEHOLD USE ONLY. MUST REMOVE FROM THE PREMISES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK FLOUR CONTAINER MUST BE PROPERLY LABELED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • INCOMPLETE PEST CONTROL LOG BOOK. NO COPY OF LICENSED PEST CONTROL STATE OF ILLINOIS LICENSE. NO WRITTEN FLOOR PLAN OR LIST OF CHEMICAL USED. MUST PROVIDE ALL REQUIRED DOCUMENTATION FOR THE PEST CONTROL LOG BOOK. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A LIVE MOUSE INSIDE WOODEN CABINETS IN THE DINING ROOM ALONG WITH 20 MICE DROPPINGS. 20 MICE DROPPINGS ALONG THE BASEBOARDS IN THE FRONT PREP AREA, UNDER DISH WASHING MACHINE AND ALONG BASEBOARD ON THE SOUTH WALL OF THE KITCHEN. INSTRUCTED TO ELIMINATE ALL LIVE RODENT ACTIVITY, REMOVE ALL DROPPINGS AND SANITIZE ALL AFFECTED AREAS. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • CUTTING BOARD ON THE TWO DOOR PREP COOLER IN POOR REPAIR AND BADLY STAINED. MUST REPLACE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED DIRTY, GREASE ENCRUSTED FOOD STRAINER, TONGS, PANS BEING STORED ON THE COOKS LINE SHELVING AND AT CLEAN DISH STORAGE AT THE THREE COMPARTMENT SINK. MUST STORE ALL UTENSILS AND COOKWARE CLEAN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY AND FOOD ENCRUSTED METAL RACK SHELVING INSIDE THE WALK-IN COOLER. MUST CLEAN AND REMOVE RUST.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED OVER SIZED POTS ON PREMISES TOO LARGE TO SUBMERGED INTO THE THREE COMPARTMENT SINK TO BE WASHED, RINSED AND SANITIZED. MUST REMOVE POTS, PROVIDE A LARGE ENOUGH THREE COMPARTMENT SINK OR PROVIDE AN ALTERNATIVE WARE WASHING PROCEDURE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD ENCRUSTED RUBBER DOOR GASKETS INSIDE THE TWO DOOR PREP COOLER. MUST CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF DEEP FRYER, WHEELS ON THE DEEP FRYER, ELECTRICAL WALL SOCKET AND PIPING BEHIND DEEP FRYER ALL WITH ENCRUSTED GREASE. MUST REMOVE AND MAINTAIN CLEAN.-----RAW WOODEN BLOCKS UNDER THE DISH MACHINE MUST BE REMOVED.----EXPANDING SPRAY FOAM SEALANT AROUND PIPING IN THE HOT WATER TANK CLOSET MUST BE REMOVED TO MAKE SMOOTH AND CLEANABLE.-----EXTREMELY DIRTY INTERIOR OF THE MOP SINK. MUST CLEAN AND MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • INSUFFICIENT HOT WATER IN THE WOMAN'S WASHROOM. TEMPERATURE FOUND AT 97F. MUST REACH A MINIMUM OF 100F FOR HOT WATER. MUST PROVIDE. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BROKEN BACK FLOW DEVICE PREVENTION WITH EXTREME LEAKING ON THE UTILITY MOP SINK. MUST REPLACE/REPAIR. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTSIDE REFUSE AREA FOUND WITH OLD TIRE AND CONSTRUCTION DEBRIS. MUST REMOVE AND MAINTAIN CLEAN OUTSIDE GARBAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR OF THE WALK-IN COOLER WITH FOOD DEBRIS. WALL AT THE DISH MACHINE WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.--- WALL IN THE EMPLOYEE WASHROOM WITH CHIPPING PLASTER AND PEELING PAINT. MUST REPAIR TO BE SMOOTH AND CLEANABLE.----CEILINGS IN THE DINING ROOM, HALLWAY TO WASHROOMS AND INSIDE THE WOMAN'S WASHROOM WITH WATER DAMAGED CEILING TILES. MUST REPLACE.----DAMAGED BASEBOARD WALL COVING BEHIND THE TANDOORI OVEN ON THE COOKS LINE. MUST REPLACE/REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY ITEMS STORED THROUGHOUT THE REAR STORAGE ROOM MUST BE REMOVED FROM THE PREMISES. ALL OTHER STORED ITEMS MUST BE ELEVATED AND ORGANIZED.----ALL UNUSED EQUIPMENT SUCH AS STEAM TABLE AND COOLERS, MUST BE REMOVED TO PREVENT PEST HARBORING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INADEQUATE LIGHTING IN THE WALK-IN COOLER. MUST PROVIDE GREATER LIGHTING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MISSING LIGHT SHIELD END CAPS THROUGHOUT THE KITCHEN. MUST REPLACE/PROVIDE.

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