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SOUTH OF THE BORDER

1416 W MORSE AVE, CHICAGO, IL 60626 · Restaurant

Inspection summary

SOUTH OF THE BORDER has been inspected 15 times by Chicago Department of Public Health since March 20, 2017. The most recent inspection, on November 18, 2025, recorded 4 infractions.

3 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 10 times across 6 separate inspections, most recently on November 18, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 5 times across 3 separate inspections, most recently on November 21, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 4 times across 3 separate inspections, most recently on January 14, 2019. 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 March 27, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 across 2 separate inspections, most recently on November 18, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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. Complaint

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS IN REAR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED TAPE AROUND DRAINPIPE OF HANDSINK IN MAIN PREP AREA. INSTRUCTED TO REMOVE AND REPAIR DRAINPIPE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
  2. Canvass

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • SOME FOOD CONTAINERS NOT LABELED WITH COMMON NAME:FLOUR ETC. AT EAST STORAGE AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS IN PREP AREA.REPAIR/REPLACE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • REMOVE ENCRUSTED FOOD DEBRIS INSIDE THE MICROWAVE(TOP PART)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN STORAGE AREA AND KITCHEN. MUST BE SMOOTH AND CLEANABLE SURFACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • REMOVE FOOD DEBRIS INSIDE THE RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLER.MUST REMOVE EXCESS ICE BUILD-UP INSIDE THE WHITE REACH-IN COOLER. EXCESS GREASE INSIDE THE DEEP FRYER.CLEAN AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAKING FAUCET AT THREE COMPARTMENT SINK IN THE KITCHEN.REPAIR ISSUE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESS GREASE ON FLOORS UNDER COOKING EQUIPMENT.CLEAN AND MAINTAIN
  3. Canvass

    9 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • DRY FOOD IN CONTAINERS MUST BE LABELED WITH COMMON NAME
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER BETWEEN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS IN THE KITCHEN REPLACE
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • THREE COMPARTMENT SINK NOT MAINTAINED. WHEN WATER IS RELEASED FROM FIRST WASH COMPARTMENT SINK WATER BACKS UP AT MIDDLE AND THIRD COMPARTMENT SINK .INSTRUCTED TO REPAIR ISSUE. PRIORITY FOUNDATION VIOLATION:7-38-025,CITATION ISSUED. ON 9-27-2024 THREE COMPARTMENT SINK REPAIRED.NO LONGER BACKING UP.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • GREASE BUILD UP INSIDE THE DEEP FRYER,CLEAN AND MAINTAIN
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • GREASE ON FLOOR UNDER THE COOKING EQUIPMENT IN THE KITCHEN.CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NO PERSONAL ITEMS STORED IN PREP AND FOOD STORAGE.ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS
  4. Canvass

    0 infractions

  5. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT WERE FOUND IN THE BASEMENT. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
  6. Canvass

    9 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • MEASURED IMPROPER COLD HOLDING TEMPERATURE. RICE 60F AND PICADILLO (GROUND MEAT) 54-55.7. TCS FOOD ITEMS WERE DISCARDED ON-SITE. APPROXIMATELY 15 POUNDS AT $75 WAS DISCARDED ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • PREP-LINE COOLER NEXT TO THE STAND-UP FREEZER IN THE KITCHEN IS AT AN IMPROPER TEMPERATURE 51.2F. DISCARDED ALL AFFECTED TCS ITEMS. UNIT TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • PLASTIC SINGLE-USE CUPS WITHOUT A HANDLE ARE USED AS A SCOOP IN DRY STORAGE FOOD CONTAINERS. THE FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • POTS HANGING ON A WOODEN RACK ABOVE THE 3 COMPARTMENT SINK HAS FOOD CONTACT SURFACE EXPOSED TO THE CEILING. THE FACILITY MUST INVERT POTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOIL USED AS LINING ON SHELF ABOVE COOKLINE. FACILITY MUST PROVIDE A SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT WERE FOUND IN THE BASEMENT. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • RAW WOOD USED ABOVE 3 COMPARTMENT SINK IS USED AS A BOARD TO HOLD POTS. THE FACILITY MUST SEAL RAW WOOD TO ENSURE ALL SURFACES: ARE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE FLOOR WAS SOILED WITH DRY STORAGE FOOD DEBRIS OUTSIDE THE WALK-IN COOLER. THE FACILITY MUST BE CLEAN AND MAINTAINED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • EXPIRED FOOD HANDLER CERTIFICATES ARE PROVIDED ON-SITE. MANAGEMENT MUST ENSURE ALL EMPLOYEES HAVE FOOD HANDLER CERTIFICATES FOR THOSE WHO DO NOT HAVE A CITY MANAGER CERTIFICATE.
  7. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND CONTAINERS OF BULK FOOD NOT LABELED. (FLOUR, SUGAR,ETC.)MUST PROVIDE.
  8. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-HAMBURGER 50.6F, TOMATOES 56.1F, PORK 53.6F, COLESLAW 57.4F, EGGS LIQUID 60.1F/50.2F, CHICKEN 62.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 12 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 60.3F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
  9. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • BEGINNING OF DISCOLORATION INSIDE THE ICE MACHINE WATER RESERVOIR,INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OUTER OPENING NOT PROTECTED, REAR DOOR WITH A GAP OF 1/2" TO 1" AT BOTTOM LEFT CORNER.INSTRUCTED TO REPAIR CAUSE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN AND PEELING PAINT ON CEILING INSIDE THE STORAGE ROOM ,ABOVE SHELVES.REPAIR AND MAINTAIN. SURFACE MUST SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
  10. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-205.11: **PF** Using a Handwashing Sink (Accessible) FOUND HAND WASHING SINKS IN PREP AREA NOT ACCESSIBLE,A MOBILE PREP TABLE(IN USE) STORED IN FRONT OF THE SAID SINK. HAND WASHING SINKS ACCESSIBLE AFTER MY REQUEST TO REMOVE PREP TABLE. PRIORITY FOUNDATION: 7-38-030(C),CITATION ISSUED - COS
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP PROVIDED AT HAND WASHING SINK IN PREP AREA. UPON MY REQUEST MANAGER BOUGHT SOAP AND PROVIDED TO SAID SINK. PRIORITY FOUNDATION:7-38-030(C)NO CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION #5-205.11
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BROWN/BLACK SLIME SUBSTANCE(BAR AREA).INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN. ICE IS USED FOR HUMAN CONSUMPTION. COS: UPON MY RETURN ON 1-15-19 UNIT CLEANED AND SANITIZED PRIORITY FOUNDATION:7-38-005. CITATION ISSUED
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS FOR WIPING COUNTERS NOT STORED IN CHEMICAL SANITIZER BETWEEN USES. MUST HOLD WIPING CLOTHS IN SANITIZER SOLUTION AND PROPER CONCENTRATION. - - -
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ACCUMULATION OF DEBRIS INSIDE THE OVEN,CLEAN AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE .MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN FLOOR TILES IN PREP AREA MUST BE REPAIR/REPLACE. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.
  11. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND TO MAINTAIN.
  12. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED GLASS TOP MISSING FROM ICE CHEST.INSTRUCTED MANAGEMENT TO GET A PROPER FITTING TOP FOR ICE CHEST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED FLOOR DRAIN AT THREE COMPARTMENT DIRTY.INSTRCTED MANGEMENT TO CLEAN DRAIN ALSO NOTED FOOD ON PALLETS AND MILK CRATES.INSTRUCTED MANAGEMENT TO PROPERLY ELEVATE FOOD PRODUCTS ON RACKS OR SHELVING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED PLATE MISSING FROM ELECTRICAL OUTLET BEHIND BAR .INSTRUCTED MANGEMENT TO REPLACE MISSING PLATE FROM OUTLET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AT WATER HEATER ROOM IN THE BASEMENT.INSTRUCTED MANAGEMENT TO REMOVE CLUTTER SO AS TO PREVENT HARBORAGE FOR PESTS.
  13. License Re-Inspection

    0 infractions

  14. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED NO HOT LINE EQUIPMENT TO HOLD HOT FOODS IN THE KITCHEN AT THIS TIME ALSO SERVICE REFRIGERATION NOT CONNECTED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NOTED NO SOAP AND PAPER TOWELS AT EXPOSED HANDSINKS.INSTRUCTED MANAGEMENT TO PROVIDE SOAP AND PAPER TILES. CRITICAL VIOLATION 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • THIS ESTABLISHMENT COULDN'T PRODUCE A PEST CONTROL LOG BOOK FROM A PEST CONTROL COMPANY THEY CONTRACT WITH.INSTRUCTED MANAGEMENT TO HAVE A PEST CONTROL LOG BOOK BY THE NEXT INSPECTION. SERIOUS VIOLATION 7-38-020
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NOTED NO DRAIN BOARD AT THREE COMPARTMENT SINK.INSTRUCTED MANAGEMENT TO INSTALL A DRAINBOARD. SERIOUS VIOLATION 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOORS WITH WHITE RESIDUE ON FLOORS AT FRONT DINING AREA AND FLOORS NOT FINISHED AT REAR DINING AREA.INSTRUCTED MANAGEMENT TO CLEAN AND FINISH FLOORS. NOTED COVING MISSING FROM FLOORS AT DINING AREA AND MENS RESTROOM.INSTRUCTED MANAGEMENT TO INSTALL COVING AT THESE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED WALLS UNFINISHED BEHIND BAR AND KITCHEN AREAS INSTRUCTED MANAGEMENT TO FINISH WALLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED LIGHT FIXTURES MISSING AT KITCHEN AREA AND LIGHT SIELDS MISSING AT BAR AREA.INSTRUCTED MANAGEMENT TO INSTALL LIGHT FIXTURES AND SHIELDS AT THE DESCRIBED AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED NO HOT LINE HOOD FILTERS INSIDE HOT LINE HOOD.INSTRUCTED MANAGEMENT TO PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER IN BASEMENT.INSTRUCTED MANAGEMENT TO REMOVE OR REORGANIZE CLUTTER IN THE BASEMENT FOR BETTER PEST CONTROL
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOODHANDLER REQUIREMENTS NOT MET
  15. License

    0 infractions

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