Simple Delights

6255 N MCCORMICK RD, CHICAGO, IL 60659 · Restaurant

15 inspections

1. CanvassNov 23, 2020

   0 infractions

2. CanvassMar 6, 2019

   6 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED) 7-38-010
   • 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
   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED IN BOTH COOLERS. 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
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST REPAIR DOOR GASKET ON 2 DOOR COOLER AND REACH UNDER COOLER
   • 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.
3. Canvass Re-InspectionMay 17, 2018

   2 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • NOTED LARGE PLASTIC GARBAGE CONTAINERS IN DRY FOOD STORAGE ROOM. NOT TO BE USED FOR BULK FLOUR OR OTHER FOOD INGREDIENTS. MUST USE FOOD GRADE CONTAINERS ONLY.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • NOTED WALLS, FLOORS, BASEBOARDS AND AROUND PIPING IN SEVERAL AREAS THROUGHOUT THE PREMISES IMPROPERLY SEALED WITH EXPANDING SEALANT. MUST REMOVE. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
4. CanvassMay 15, 2018

   11 infractions

   • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
     • EVIDENCE OF RODENT INFESTATION. OBSERVED MICE DROPPINGS THROUGH-OUT THE ESTABLISHMENT INCLUDING IN THE FOLLOWING AREAS: APPROXIMATELY 75 DROPPINGS THROUGHOUT BOTH FRONT DRY FOOD STORAGE ROOMS ALONG BASEBOARDS AND BEHIND COOLERS AND STORED ITEMS. OVER 200 DROPPINGS ALONG BASEBOARD BEHIND COOKS LINE COOKING EQUIPMENT, STOVE, COOLER, HOT HOLDING UNIT. KITCHEN TALL REACH-IN COOLER. 30 DROPPINGS THROUGHOUT FRONT SERVICE COUNTER BEHIND BOX FREEZER AND FILE CABINET AND ON ELECTRONIC EQUIPMENT. 30 DROPPINGS ALONG BASEBOARDS AT THE DINING ROOM WASHROOM HALLWAY, ICE CREAM FREEZER. 25 DROPPINGS THROUGHOUT REAR KITCHEN AT COOLER/FREEZER UNITS AND STORAGE SHELVING. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND EQUIPMENT. HAVE PREMISES SERVICED BY PEST CONTROL COMPANY. CRITICAL VIOLATION 7-38-020.
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT DURING INITIAL INSPECTION. MANAGER ARRIVED TWENTY MINUTES AFTER INSPECTION START AFTER BEING CONTACTED BY TELEPHONE. INSTRUCTED THE CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED IE: RICE AT 204.5F. SERIOUS VIOLATION 7-38-012.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • ALL PREPARED FOODS IN COOLERS MUST BE LABELED AND DATED. ALL BULK FOOD CONTAINERS MUST BE LABELED WITH CONTENTS NAME. ALL PRE-PACKAGED FOODS FOR SALE MUST BE PROPERLY LABELED WITH BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • SHELVING UNDER THE MICROWAVE OVEN DIRTY WITH FOOD AND GREASE DEBRIS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • EXTERIOR OF COOKS LINE EQUIPMENT AND CONNECTIONS WITH GREASE. MUST CLEAN AND MAINTAIN ALL.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • EXCESSIVE GREASE ON THE FLOORS UNDER THE COOKING EQUIPMENT ON THE COOKS LINE. DEAD MOUSE ON GLUEBOARD IN DINING ROOM. MUST CLEAN AND MAINTAIN FLOORS THROUGH-OUT.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • EXCESSIVE GREASE ON THE WALLS BEHIND THE COOKS LINE. MUST CLEAN AND MAINTAIN.----MISSING WALL CAULKING WITH DAMAGED WALL AT THE THREE COMPARTMENT SINK DRAINBOARD AND WALL. MUST SEAL. MUST SEAL ALL OPENINGS IN WALLS, FLOORS, OPENING AROUND PIPING BEHIND GAS STOVE.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • ALL STORED ITEMS THROUGHOUT THE FRONT DRY FOOD STORAGE ROOMS MUST BE ELEVATED FROM THE FLOORS AND AWAY FROM WALLS 6".
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • ALL FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINTS.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • ALL PREP WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION WHILE NOT IN USE.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • NO PROOF OF FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
5. Canvass Re-InspectionJun 9, 2017

   0 infractions

6. CanvassJun 6, 2017

   8 infractions

   • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
     • EVIDENCE OF RODENT INFESTATION. NOTED NUMEROUS RODENT DROPPINGS AT THE FOLLOWING AREAS:- OVER 35 MICE DROPPINGS AT CORNER WALL BASE BY THE REFRIGERATION UNIT AT THE DOOR WAY LEADING TO THE KITCHEN, OVER 15 MICE DROPPINGS ON SHELVES WITH POTS UNDERNEATH THE PREP TABLE BY THE 2 COMPARTMENT SINK, OVER 15 MICE DROPPINGS ON FLOOR UNDERNEATH THE MILK CRATES AT SAME AREA, OVER 15 MICE DROPPINGS AT THE 3 COMPARTMENT SINK, OVER 100 AT THE REAR DRY STORAGE AREA ON FLOOR, SHELVES, LEDGING OF FOOD RACKS AND BY THE ELECTRICAL HEATER, OVER 10 DROPPINGS BEHIND STANDING MIXERS AT THE KITCHEN, OVER 40 THROUGH OUT THE FRONT PREP AREA ON LEDGING, ALONG WALL BASE AND UNDERNEATH EQUIPMENT, OVER 100 MICE DROPPING THROUGH OUT THE DRY STORAGE AREAS AT THE DINNING AREA, OVER 50 ON FLOOR OF DINING AREA BEHIND CHAIR. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND EQUIPMENT. HAVE PREMISES SERIVED BY A LICENSED PEST CONTROL COMPANY. REMOVE ALL RODENT DROPPINGS. CRITICAL VIOLATION #7-38-020.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • NOTED ASSORTED FOOD ITEMS STORED INSIDE GROCERY BAGS FREEZERS AND REFRIGERATION UNITS. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE AND APPROVED FOOD GRADE CONTAINERS....MUST LABEL ALL FOOD ITEMS INSIDE REFRIGERATION UNITS WITH PRODUCT NAME AND PREPARED BY DATE.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • NOTED TORN RUBBER GASKETS INSIDE UPRIGHT WHITE FREEZER BY ENTRANCE TO THE KITCHEN AND FRONT SERVICE/PREP COOLER AT THE FRONT PREP AREA.INSTRUCTED TO REPAIR AND/OR REPLACE.NOTED PREMISES USING MILK CRATES FOR ELEVATION. INSTRUCTED TO USE PROPER SHELVING FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST ALSO STORE PRODUCTS 6" OFF THE FLOOR AND AWAY FROM THE WALLS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING:- ALL REFRIGERATION UNITS WITH SPILLS AND FOOD DEBRIS, FRONT SERVICE/PREP COOLER WITH STICKY SPILLS AND DIRT. NOTED HEAVY ICE BUILD UP INSIDE CHEST AND UPRIGHT FREEZERS ON PREMISE. INSTRUCTED TO DEFROST, DETAIL CLEAN AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • INSTRUCTED TO DETAIL CLEAN AND SANITIZE FLOORS THROUGH OUT PREMISES ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT AND WHERE MICE DROPPINGS WERE FOUND.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • INSTRUCTED TO SEAL ALL HOLES AND OPENINGS IN WALLS AND CEILING ALONG PIPING AND CONDUITS AND WHERE EVER TO PREVENT HIDING PLACES FOR PEST.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • FLOOR DRAIN BACKS UP WHEN WATER IS RUN AT HAND SINK ACROSS FROM COOKING LINE. WATER TURNED OFF AT SINK FAUCETS. MUST REPAIR PLUMBING TO OPERATE PROPERLY.NOTED SEWER GAS ODOR COMING OUT OF THE GREASE TRAP ON FLOOR UNDERNEATH THE 3 COMPARTMENT SINK. ALSO NOTED SEAL OF GREASE TRAP IN POOR REPAIRS. MUST DETAIL CLEAN GREASE TRAP AND REPAIR SEAL ON TOP OF THE GREASE TRAP AND MAINTAIN.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • STORAGE AREAS ARE CLUTTERED AND UNORGANIZED. MUST REMOVE ALL UNNECESSARY ITEMS AND STORE ALL ELSE ELEVATED 6" OFF FLOOR TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE.
7. Canvass Re-InspectionSep 13, 2016

   2 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • : OBSERVED SPLASH GUARDS NEEDED ON ALL EXPOSED HAND SINKS. IN FRONT SERVICE AREA IN BRTWEEN HAND SINK AND CUTTING BOARD, IN MAIN COOKING AREA TO PROTECT ADJACENT FOOD AND SAUCES, AND IN REAR IN BETWEEN EXPOSED HAND SINK AND 1 COMPARTMENT FOOD PREP SINK. INSTALL AND MAINTAIN.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • OBSERVED UNUSABLE OLD EQUIPMENT WITHIN KITCHEN INCLUDING INOPERABLE FRYER AND 2 STANDING MIXERS. REMOVE ALL OLD UNUSABLE EQUIPMENT.
8. CanvassJul 29, 2016

   8 infractions

   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OBSERVED 3 FRUIT FLIES IN FRONT SERVICE AREA, OBSERVED 20 FRUIT FLIES IN KITHCEN NEAR MOP SINK, OBSERVED 10 FRUIT FLIES NEAR HOT WATER HEATER. MUST CONTACT PEST CONTROL AND ELIMINATE ALL FRUIT FLY ACTIVITY AND MAINTAIN. SERIOUS VIOLATION
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED SPLASH GUARDS NEEDED ON ALL EXPOSED HAND SINKS. IN FRONT SERVICE AREA IN BRTWEEN HAND SINK AND CUTTING BOARD, IN MAIN COOKING AREA TO PROTECT ADJACENT FOOD AND SAUCES, AND IN REAR IN BETWEEN EXPOSED HAND SINK AND 1 COMPARTMENT FOOD PREP SINK. INSTALL AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED ALL INTERIOR OF ALL REFRIGERATORS AND FREEZERS UNCLEAN WITH FOOD CRUMBS AND FOOD SPILLS. MUST CLEAN INDETAIL ALL INTERIOR OF ALL REFRIGERATORS AND FREEZERS AND MAINTAIN. OBSERVED INTERIOR OF MICROWAVE UNCLEAN, OBSERVED EXTERIOR OF TABLETOP FRYER WITH EXCESS GREASE ACCUMULATION, OBSERVED COVERING ON RADIO WITH FOOD CRUMBS. CLEAN AND MAINTAIN
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED FLOORS UNDER AND BEHIND 3 COMPARTMENT SINK UNCLEAN. CLEAN FLOORS NEAR MOP SINK, UNDER ALL FOOD STORAGE SHELVING AND IN STORAGE CLOSETS NEAR FRONT DOOR.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED WALL BEHIND 1 COMPARTMETN SINK UNCLEAN WITH FOOD SPLATTER. CLEAN AND MAINTAIN.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • OBSERVED LIGHT BULB ABOVE GRILL BURNT OUT. REPLACE AND MAINTAIN.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • OBSERVED WET MOPS NEED TO BE HUNG TO DRY AFTER USE TO RPEVENT SMALL FLY BREEDING ACTIVITY. DECLUTTER NAD REMOVE ANY UNECESSARY ITEMS FROM FRONT STORAGE ROOMS. OBSERVED UNUSABLE OLD EQUIPMENT WITHIN KITCHEN INCLUDING INOPERABLE FRYER AND 2 STANDING MIXERS. REMOVE ALL OLD UNUSABLE EQUIPMENT.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • OBSERVED RAGS ON COUNTERS. RAGS MUST BE STORED IN SANITIZER SOLUTION WHEN NOT IN USE.
9. CanvassDec 9, 2015

   3 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • Found some food items not properly dated in cooler, must properly date food items in cooler.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • Exposed hand sink in rear prep area caulk in state of disrepair, shall be repaired/replaced.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • Non food contact surfaces of cooking equipment not clean, need detailed cleaning(crevices). Cooler shelving/racks not clean, need detailed cleaning.
10. CanvassMar 18, 2015

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooler, reach in freezer shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving/racks not clean, need detailed cleaning, prep table lower shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in kitchen prep area under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in front storage room under shelving not clean, need detailed cleaning(corners).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must provide food handlers list for next routine inspection.
11. CanvassOct 24, 2014

    7 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • DURING INSPECTION FOUND ALL THREE HAND WASHING SINKS OBSTRUCTED. IN THE FRONT SERVICE AREA FOUND SINK WITH A DISH, PLATE AND SPOON IN THE HAND SINK, IN THE REAR FOUND A LARGE PLASTIC PITCHER INSIDE THE HAND WASHING SINK AND IN THE REAR FOUND A LARGE GARBAGE CAN AND APPROXIMATELY 10 STAINLESS STEEL PANS ON TOP OF THE HAND WASHING SINK. ALL HAND WASHING SINKS MUST CONVENIENT AND ACCESSIBLE AT ALL TIMES. CRITICAL CITATION ISSUED.CDI.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • AT 1020AM DURING INSPECTION THERE WAS NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED, HANDLED AND COOKED. THE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE MANAGER PRESENT AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED, HANDLED OR SERVED. SERIOUS CITATION ISSUED. CERTIFIED MANAGER WALKED IN AT 1055AM.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND FOOD ITEMS WRAPPED TO BE SOLD WITHOUT PROPER LABELING INSIDE THE 2-SLIDING DOOR COOLER LOCATED ACROSS FROM THE HOT HOLDING SELF-SERVE SMALL BUFFET CASE. ALL FOODS NOT IN ORIGINAL CONTAINERS MUST BE PROPERLY DATED AND LABELED AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INTERIOR DOORS AND BOTTOM SHELF OF 1DR UPRIGHT FREEZER AND 2DR REACH REFRIGERATOR TO REMOVE FOOD DEBRI AND FOOD SPLASHES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAINT RUSTY GREASE TRAP/CATCH BASIN LID ON THE FLOOR UNDER THE 3-COMP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND SANITIZE WALLS IN THE KITCHEN NEXT TO THE REFRIGERATORS TO REMOVE FOOD SPLASHES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE CHEMICAL TESTING STRIPS FOR THE 3-COMP SINK AT ALL TIMES.
12. CanvassFeb 6, 2014

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO PROPERLY STORE CERAMIC WHITE PLATES NEXT TO THE BUFFET TABLE. MUST BE INVERTED TO BE PROPERLY PROTECTED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR PANEL OF SMALL BOX ICE MACHINE LOCATED BY THE COFFEE MACHINE TO REMOVE SLIGHT GRAYISH BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND SANITIZE FLOORS UNDER REAR EXPOSED HAND SINK ACROSS FROM THE 3-COMP SINK. ALSO REGROUT AT SAME ABOVE STATED AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE OFF PREMISES CLUTTER. FOUND A LARGE ICE MACHINE NOT IN WORKING ORDER AT THE FRONT SERVICE COUNTER. REPAIR OR REMOVE OFF PREMISES.
13. CanvassJun 4, 2013

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: PORK AND CHICKEN KABOB STORED ON PLATE ON TOP THE LID OF ANOTHER PRODUCT STORED AT STEAM TABLE, AT TEMP OF 74F,80F AND 110F; DICED BEEF AT TEMP OF 114.9F TO 1288F; ALSO AT STEAM TABLE. HOPIA MONGO(PASTRIES FILLED WITH COOKED BEANS) STORED ON TOP THE SELLING COUNTER AT TEMP OF 79.4F AND 77.1F; PASTRIES FILLED WITH COOKED PORK STORED ON SELLING COUNTER AND METAL CART AT FRONT AREA AT TEMP OF 74.6F, 77,5F AND 78.9F. NO PROOF OF TIME AND TEMPERATURE LOG NOR A LOG OF COOLING PROCESS. FOOD DISCARDED AND DENATURED,POUND 7,VALUE 75. CRITICAL VIOLATION:7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING RINSING MULTI USE UTENSILS AND CUTTING BOARDS. INFORMATION GIVEN HOW TO SET UP THREE COMPARTMENT SINKS:WASH, RINSE AND SANITIZE(100 PPM), CRITICAL VIOLATION:7-38-030
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HAND SINKS NOT MAINTAINED: FRONT EXPOSED HAND SINK WITHOUT SOAP AND PAPER TOWELS, EXPOSED SINK BY THE KITCHEN DOOR IN THE KITCHEN NOT ACCESSIBLE TWO STOOL IN FRONT AND INSIDE THE SINK A PITCHER FULL OF WATER. I REMOVED STOOLS TO WASH MY HANDS. THE THIRD EXPOSED HAND SINK FAUCET WAS TILT ALL WAY TO THE RIGHT AND NO PAPER TOWELS PROVIDED. SOAP AND PAPER TOWEL WAS PROVIDED AFTER MY REQUEST. INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION:7-38-030.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PLASTIC UTENSILS USED BY THE CUSTOMERS ARE NOT PROPERLY PROTECTED, FOAM PLATES AND PLASTIC UTENSILS ARE STORED IN PUBLIC VIEW,INSTRUCTED TO INVERT FOAM DISHES AND PLASTIC UTENSILS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN RUBBER GASKET FROM INSIDE THE TWO DOOR COOLER MUST BE REPAIRED/REPLACED AND MAINTAINED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE BUILD-UP IN THE CHEST FREEZER NEED TO REMOVE.INTERIOR AND EXTERIOR OF OF REACH-IN FREEZER AND COOLER WITH DEBRI ON SURFACE OF THE DOOR AND HANDLE, INSTRUCTED TO CLEAN AND MAINTAIN.ENCRUSTED FOOD DEBRIS INSIDE THE MICROWAVE, INSTRUCTED TO CLEAN AND REMOVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DEBRIS AND ITEMS ON FLOOR INSIDE THE FRONT STORAGE AREA, INSTUCTED TO SWEEP AND ELEVATE ITEMS 6" OF THE FLOOR.
14. CanvassJul 19, 2011

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS COOKED FOODS WITH EGGS,BEEF,CHEESE, PORK AND MILK STORED ON THE FRONT COUNTER ON ROOM TEMPERATURE.TEMP WAS FROM 56F-60F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED INSIDE THE COOLER WITH A TEMPERATURE OF 40F OR BELOW. MANAGER DISCARDED THE SAID PRODUCT WORTH $72.00 AND TOTAL 15 LBS.CITATION ISSUED CRITICAL
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND TWO EXPOSED HAND SINK NOT ACCESSIBLE TO THE EMPLOYEES. ONE OF THE EXPOSED HAND IS BEING USED AS A STORAGE FOR CLEAN POTS AND PANS AND THE BIG GARBAGE CAN IS IN FRONT OF THE SINK. THE OTHER ONE IS WITH THE CART WITH PLATES AND FOODS IN FRONT OF THE SINK. INSTRUCTED MANAGER THAT EXPOSED HAND SINK MUST BE ACCESSIBLE TO ALL EMPLOYEES TO WASH THEIR HAND. MANAGER REMOVED ALL THE POTS AND PANS AND REMOVED THE CART WITH PLATE AND FOODS FROM THE SINK. CITATION ISSUED CRITICAL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE ALL THE ALUMINUM FOIL AND WOOD AS A LINER FOR THE CART, SHELVINGS AND WIRE RACKS INSIDE THE COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE INTERIOR BOTTOM OF THE REACH IN FREEZER. INTERIOR OF THE MICROWAVE, ALL THE EXTERIOR AND LID OF THE BULK CONTAINERS, THE INTERIOR BOTTOM DOOR OF THE STEAM BUN AND ALL THE SMALL CART WITH SPICES, ETC,ETC.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER AND MUST BE VISIBLE IN ALL COOLERS AND FREEZER.
15. CanvassOct 20, 2010

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • non food contact surfaces of cooler shelving, door tracks of coolers, cooking equipment, and storage shelving not clean need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • floors under heavy equipment, cooking equipment, and storage shelving in kitchen areas need detailed cleaning. floors under storage shelving in storage rooms need cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • walls, ceilings in kitchen prep areas(rear)not clean need detailed cleaning, walls by grilling area had excess grease build up needs detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • light shields in kitchen prep areas, dining room area, and bathrooms need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • exhaust canopy had excess greas build up, needs detailed cleaning. exhaust vents(ventilation)in kitchen, coolers, dining area, storage areas,and bathrooms not clean need cleaning.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • stock items shall be stored six inches off of floor to prevent pest harborage.