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SLICE FACTORY

2364 N LINCOLN AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

SLICE FACTORY has been inspected 10 times by Chicago Department of Public Health since July 29, 2015. The most recent inspection, on July 21, 2017, found no infractions.

2 of 10 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, Handwashing and staff hygiene and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 4 separate inspections, most recently on January 21, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 times across 3 separate inspections, most recently on January 21, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 2 times across 2 separate inspections, most recently on October 6, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 25 times across 8 separate inspections, most recently on December 9, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 5 separate inspections, most recently on December 9, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (PIZZA,CHICKEN,SAUSAGE,ETC)MUST BE ON SITE AT ALL TIMES AND POST CERTIFICATE.(SERIOUS 7-38-012)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST DEFROST CHEST FREEZER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN FOOD DEBRI AND FLOUR FROM PREP TABLES,PREP COOLERS,ROLLING CART,FRYER CABINET AND WHEEL BASES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Violation Codes: Inspector Comments: MUST CLEAN FLOUR FROM FLOOR ALONG WALL BASES IN PREP AREA.MUST REPAIR OR REPLACE LOOSE FLOOR TILE IN DINING AREA AT REGISTER
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST CLEAN DUST BUILD UP FROM WALL VENT OVER REAR DOOR.MUST CLEAN GREASE FROM HOOD AND FILTERS.MUST SEAL LARGE GAP IN BETWEEN FLOOR AND WALL BASE UNDER PIZZA OVEN.MUST ADJUST BASMENT DOOR ALONG THE SIDE AND BOTTOM
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST REPLACE BURNT OUT LIGHTS AT HOOD , FRONT PREP AREA AND BASEMENT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE SLOW DRAIN AT HAND SINK IN TOILETROOM
  3. Canvass

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER CERTIFICATE POSTED TO VIEW AND NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING,PREPARED,HANDLED AND SERVED SUCH AS (PIZZA,ITALIAN BEEF,CHEESE SAUCE,ETC).MUST BE ON SITE AND PROVIDE AND POST CERTIFICATE AT ALL TIMES.(SERIOUS 7-38-012)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1609979 1/21/16 NOT CORRECTED #32-MUST PROVIDE SPLASH GUARD ON RIGHT SIDE OF HAND SINK IN DISH WASHING AREA NEXT TO PREP TABLE.#41-MUST ELEVATE,ORGANIZE OR REMOVE EXCESSIVE CLUTTER IN BASEMENT OFF OF FLOOR AND AWAY FROM WALLS TO HAVE ACCESS TO GREASE TRAP.MUST MAINTAIN.(SERIOUS 7-42-090)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST CHEST FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRI AND FLOUR FROM PREP TABLES,PREP COOLERS,ROLLING CART,FRYER CABINET AND WHEEL BASES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOUR FROM FLOOR ALONG WALL BASES IN PREP AREA.MUST REPAIR OR REPLACE LOOSE FLOOR TILE IN DINING AREA AT REGISTER
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN DUST BUILD UP FROM WALL VENT OVER REAR DOOR.MUST CLEAN GREASE FROM HOOD AND FILTERS.MUST SEAL LARGE GAP IN BETWEEN FLOOR AND WALL BASE UNDER PIZZA OVEN.MUST ADJUST BASMENT DOOR ALONG THE SIDE AND BOTTOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNT OUT LIGHTS AT HOOD , FRONT PREP AREA AND BASEMENT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE SLOW DRAIN AT HAND SINK IN TOILETROOM
  4. Recent Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: Inspector Comments: OBSERVED SPLASH GUARDS NEEDED ON EXPOSED HAND SINK IN REAR IN BETWEEN 3 COMPARTMENT SINK WITH ATTACHED DRAINBOARD AND PREP TABLE. INSTALL AND MAINTAIN SMOOTH EASILY CLEANABLE SPLASH GUARDS ON EACH SIDE OF HANDINK AND MOVE PAPER TOWEL HOLDER FROM ATTACHED DRAINBOARD ABOVE 3 COMPARTMENT SINK TO ABOVE EXPOSED HANDSINK
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: Inspector Comments: MUST REPLACE DAMAGED CEILING TILES IN DINING AREA AT FRONT WINDOWS.MUST CLEAN DEBRI FROM HOOD AND FILTERS AT HOOD.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: Inspector Comments: MUST PROVIDE LIGHT SHIELD IN DISH WASHING AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: Inspector Comments: MUST PROVIDE THERMOMETER FOR FRONT 2- DOOR PREP COOLER AND PROBE FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: Inspector Comments: OBSERVED BASEMENT WITH EXCESS CLUTTER. BASEMENT MUST BE CLEANED AND ORGANIZED SO THAT THERE IS ACCESS TO GREASE TRAP AND ACCESS FOR PEST CONTROL. REMOVE ANY UNECESSARY ARTICLES AND CLEAN AND ORGANIZE. ALL ITEMS NEED TO BE STORED UP OFF GROUND AND AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Inspector Comments: Inspector Comments: MUST PROVIDE HAIR RESTRAINTS FOR FOOD HANDLERS.
  5. Recent Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: Inspector Comments: OBSERVED SPLASH GUARDS NEEDED ON EXPOSED HAND SINK IN REAR IN BETWEEN 3 COMPARTMENT SINK WITH ATTACHED DRAINBOARD AND PREP TABLE. INSTALL AND MAINTAIN SMOOTH EASILY CLEANABLE SPLASH GUARDS ON EACH SIDE OF HANDINK AND MOVE PAPER TOWEL HOLDER FROM ATTACHED DRAINBOARD ABOVE 3 COMPARTMENT SINK TO ABOVE EXPOSED HANDSINK
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPLACE DAMAGED CEILING TILES IN DINING AREA AT FRONT WINDOWS.MUST CLEAN DEBRI FROM HOOD AND FILTERS AT HOOD.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST PROVIDE LIGHT SHIELD IN DISH WASHING AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE THERMOMETER FOR FRONT 2- DOOR PREP COOLER AND PROBE FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: Inspector Comments: OBSERVED BASEMENT WITH EXCESS CLUTTER. BASEMENT MUST BE CLEANED AND ORGANIZED SO THAT THERE IS ACCESS TO GREASE TRAP AND ACCESS FOR PEST CONTROL. REMOVE ANY UNECESSARY ARTICLES AND CLEAN AND ORGANIZE. ALL ITEMS NEED TO BE STORED UP OFF GROUND AND AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Inspector Comments: MUST PROVIDE HAIR RESTRAINTS FOR FOOD HANDLERS.
  6. Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF A VARIETY OF COOKED PIZZAS AT FRONT COUNTER DISPLAY FOR SALE.MANAGER STATES THEY USE A TIME VARIANCE BUT NO LOGS OR DOCUMENTS PROVIDED.SAUSAGE PIZZA 79.9F,81.7F,81.8F,82.9F,CHEESE PIZZA 78.8F-81.3F,PEPPERONI & SAUSAGE 73.2F-73.5F,SUPREME PIZZA 71.1F-71.6F,MARGHERITA PIZZA 69.2F-69.6F,PREMIVERA PIZZA 69.1F-69.6F,VEGETABLE PIZZA 69.6F,PULLED PORK PIZZA 71.3F,TROPICAL PIZZA 73.7.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE HOT HOLDING AT 140.0F OR ABOVE.APPX.23LBS.$85.(CRITICAL 7-38-005A)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1578601 10/6/15 #45-IDPH FOOD HANDLERS REQUIREMENTS NOT MET .MUST MAINTAIN AND PROVIDE.(SERIOUS 7-42-090)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: OBSERVED SPLASH GUARDS NEEDED ON EXPOSED HAND SINK IN REAR IN BETWEEN 3 COMPARTMENT SINK WITH ATTACHED DRAINBOARD AND PREP TABLE. INSTALL AND MAINTAIN SMOOTH EASILY CLEANABLE SPLASH GUARDS ON EACH SIDE OF HANDINK AND MOVE PAPER TOWEL HOLDER FROM ATTACHEDD DRAINBOARD ABOVE 3 COMPARTMENT SINK TO ABOVE EXPOSED HANDSINK
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE DAMAGED CEILING TILES IN DINING AREA AT FRONT WINDOWS.MUST CLEAN DEBRI FROM HOOD AND FILTERS AT HOOD.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD IN DISH WASHING AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER FOR FRONT 2- DOOR PREP COOLER AND PROBE FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: OBSERVED BASEMENT WITH EXCESS CLUTTER. BASEMENT MUST BE CLEANED AND ORGANIZED SO THAT THERE IS ACCESS TO GREASE TRAP AND ACCESS FOR PEST CONTROL. REMOVE ANY UNECESSARY ARTICLES AND CLEAN AND ORGANIZE. ALL ITEMS NEED TO BE STORED UP OFF GROUND AND AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST PROVIDE HAIR RESTRAINTS FOR FOOD HANDLERS.
  7. Complaint Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED BROWNIES BEING INDIVIDUALLY PACKAGED ON SITE WITH NO LABEL. ALL PREPACKAGED ITEMS NEED TO HAVE NAME OF ESTABLISHMENT ADDRESS AND LIST OF INGREDIENTS WITHIN PRODUCT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SPLASH GUARDS NEEDED ON EXPOSED HAND SINK IN REAR IN BETWEEN 3 COMPARTMENT SINK WITH ATTACHED DRAINBOARD AND PREP TABLE. INSTALL AND MAINTAIN SMOOTH EASILY CLEANBALE SPLASH GUARDS ON EACH SIDE OF HANDINK AND MOVE PAPER TOWEL HOLDER FROM ATTACHEDD DRAINBOARD ABOVE 3 COMPARTMENT SINK TO ABOVE EXPOSED HANDSINK
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED BASEMENT WITH EXCESS CLUTTER. BASEMENT MUST BE CLEANED AND ORGANIZED SO THAT THERE IS ACCESS TO GREASE TRAP AND ACCESS FOR PEST CONTROL. REMOVE ANY UNECESSARY ARTICLES AND CLEAN AND ORGANIZE. ALL ITEMS NEED TO BE STORED UP OFF GROUND AND AWAY FROM WALLS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO IDPH FOOD HANDLER CERTIFICATES, ADDITIONAL INFORMATION PROVIDED AT PREVIOUS INSPECTION.
  8. Complaint

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED WALK IN COOLER AT 47.0F CONTAINING POTENTIALLY HAZARDOUS FOOD. ICE WAS FOUND ON BACK OF CONDENSER. MUST REPAIR AND MAINTAIN WALK IN COOLER AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 2 PIZZAS ON COUNTER THAT WERE BEING HELD AT ROOM TEMPERATURE AND THEN REHEATED AND GIVEN TO CUSTOMER. CHEESE, SAUSAGE, VEGGIE AND MEAT LOVERS PIZZAS WERE FOUND AT 98.1F, WEIGHS APPROXIMATLY 25LBS VALUED AT $100. PIZZA WAS VOLUNTARILY DISCARDED CRITICAL VIOLATION 7-38-005 (A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED COOKED AND SERVED INCLUDING CHICKEN, SAUSAGE, CHEESE AND BEEF. SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED BROWNIES BEING INDIVIDUALLY PACKAGED ON SITE WITH NO LABEL. ALL PREPACKAGED ITEMS NEED TO HAVE NAME OF ESTABLISHMENT ADDRESS AND LIST OF INGREDIENTS WITHIN PRODUCT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SPLASH GUARDS NEEDED ON EXPOSED HAND SINK IN REAR IN BETWEEN 3 COMPARTMENT SINK JWITH ATTACHED DRAINBOARD AND PREP TABLE. INSTALL AND MAINTAIN SMOOTH EASILY CLEANBALE SPLASH GUARDS ON EACH SIDE OF HANDINK AND MOVE PAPER TOWEL HOLDER FROM ATTACHEDD DRAINBOARD ABOVE 3 COMPARTMENT SINK TO ABOVE EXPOSED HANDSINK
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED BASEMENT WITH EXCESS CLUTTER. BASEMENT MUST BE CLEANED AND ORGANIZED SO THAT THERE IS ACCESS TO GREASE TRAP AND ACCESS FOR PEST CONTROL. REMOVE ANY UNECESSARY ARTICLES AND CLEAN AND ORGANIZE. ALL ITEMS NEED TO BE STORED UP OFF GROUND AND AWAY FROM WALLS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO IDPH FOOD HANDLER CERTIFICATES, ADDITIONAL INFORMATION PROVIDED AT PREVIOUS INSPECTION.
  9. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SPLASH GUARDS NEEDED ON EXPOSED HAND SINK IN REAR IN BETWEEN 3 COMPARTMENT SINK JWITH ATTACHED DRAINBOARD AND PREP TABLE. INSTALL AND MAINTAIN SMOOTH EASILY CLEANBALE SPLASH GUARDS ON EACH SIDE OF HANDINK AND MOVE PAPER TOWEL HOLDER FROM ATTACHEDD DRAINBOARD ABOVE 3 COMPARTMENT SINK TO ABOVE EXPOSED HANDSINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BROKEN WINDOW IN REAR NEAR REAR EXIT DOOR. WINDOW MUST BE REPAIRED AND MAINTAINED. ALL AREAS NEED TO BE SMOOTH AND EASILY CLEANABLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED OLD PEPSI MACHINE IN REAR OF PREMISES. MUST REMOVE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED BASEMENT WITH EXCESS CLUTTER. BASEMENT MUST BE CLEANED AND ORGANIZED SO THAT THERE IS ACCESS TO GREASE TRAP AND ACCESS FOR PEST CONTROL. REMOVE ANY UNECESSARY ARTICLES AND CLEAN AND ORGANIZE. ALL ITEMS NEED TO BE STORED UP OFF GROUND AND AWAY FROM WALLS.
  10. License

    0 infractions

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