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STAR LIGHT FOOD MARKET

211 W 22ND PL, CHICAGO, IL 60616 · Grocery Store

26 inspections

  1. Canvass

    3 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.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED BROKEN COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
  2. Canvass

    9 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. RAW PORK MARINATING IN A BIG BOWL ON THE FLOOR UNDER FOOD PREP TABLE IN REAR PREP/ DISHWASHING AREA (64.5F), RAW MARINATING QUAIL IN WALK-IN COOLER (59.9F), CONTAINERS OF WHOLE DUCKS FOUND IN WALK-IN FREEZER (62.4F-68.0F). APPROXIMATELY 210LBS AT $455 WORTH OF PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW PRIORITY 7-38-005, CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE HOT HOLDING UNIT IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABELS ON THE DRY STORAGE CONTAINERS IN THE REAR FOOD PREP AREA ACROSS FROM THE WOK STATION. INSTRUCTED TO LABEL AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED A BIG BOWL OF RAW PORK MARINATING ON THE FLOOR UNDER THE FOOD PREP TABLE IN THE REAR FOOD PREP/ DISHWASHING AREA. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND ATLEAST 6 INCHES OFF THE FLOOR AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A MISSING SLIDING DOOR FOR THE HOT HOLDING UNIT IN THE FRONT PREP AREA. INSTRUCTED TO PROVIDE MISSING DOOR TO ENSURE UNIT STAYS HOT AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE SHELVES IN THE FRONT HOT FOOD PREP/SERVICE AREA IN NEED OF CLEANING AND THE OUTERIOR OF THE MICROWAVE UNDER THE SERVICE COUNTER AT THE HOT FOOD PREP AREA IN NEED OF CLEANING.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE PIPE UNDER THE HANDWASHING SINK IN THE REAR DISHWASHING/ FOOD PREP AREA LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED IMPROPER CONVEYING OF SEWAGE AT THE THREE COMPARTMENT SINK, USED FOR WARE WASHING. WHEN RINSE BASIN WAS DRAINED WATER BACKED UP FROM FLOOR DRAIN AND BEGAN POOLING ON THE FLOOR IN THE PREP AREA. INFORMED PERSON IN CHARGE OF REQUIREMENTS OF CONVEYING SEWAGE. EMPLOYEES WERE ABLE REPAIR SINK BEFORE THE CONCLUSION OF THE INSPECTION. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CARDBOARD BOXES BEING USED ON THE FLOORS IN THE REAR PREP AREAS. INSTRUCTED TO REMOVE AND REPLACE WITH NON-SLIP MATS AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    12 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE, WHILE OPEN AND OPERATING. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK BEHIND THE BUTCHER AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. 21 DOZEN ORGANIC, CAGE FREE, AND BROWN EGGS AT 60-63.0F, FOUND IN THE DISPLAY COOLER IN THE SHOPPING AISLE. APPROXIMATELY 10-15 WHOLE DUCKS FOUND AT 58-55.0F IN THE REAR FOOD PREP AREA. ALSO FOUND APPROXIMATELY 6 EGGS OUT OF TEMPERATURE IN THE WALK-IN COOLER IN THE REAR FOOD PREP/DISHWASHING AREA AT 51.0F. RAW PORK NECK IN THE COLD HOLDING UNIT IN THE BUTCHER AREA AT 50.0F. MANAGER DISCARDED APPROXIMATELY 35LBS AT $275 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF REFRIGERATOR AT 67.0F WITH TCS FOODS STORED INSIDE FOR SALE. A HELD FOR INSPECTION TAG HAS PLACED ON UNIT. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE OF THE COLD HOLDING UNITS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED MICE INFESTATION. FOUND APPROXIMATELY 25-35 SMALL FLIES, 5 BIG FLIES AND 1,000 OR MORE MICE DROPPINGS THROUGHOUT THE FACILITY. THE SMALL FLY ACTIVITY WAS OBSERVED ON THE WALLS IN THE FRONT FOOD PREP AREA WHERE THE HOT FOOD IS PREPARED AND SERVED, IN THE SHOPPING AISLES, AND IN THE TOILET ROOM ON SITE. THE BIG FLIES WERE OBSERVED FLYING THROUGHOUT THE FACILITY. THE MICE DROPPINGS WERE OBSERVED IN THE FOLLOWING AREAS: IN THE SHOPPING AISLES: ON THE FLOORS UNDER THE COLD HOLDING UNITS, ON THE SHELVES WHERE PRODUCT IS STORED THROUGHOUT, INSIDE THE BOXES AND BINS WHERE PRODUCT IS ON DISPLAY, ON THE FLOORS BEHIND COLD HOLD HOLDING UNITS AND IN THE REAR STORAGE AREA. IN THE FRONT FOOD PREP AREA: ON THE SHELVES UNDER THE FOOD PREP TABLES, IN THE COMPARTMENTS UNDER THE SERVICE COUNTER AND HOT HOLDING UNIT, ON THE FLOORS IN THE MENTIONED AREA. IN THE REAR FOOD PREP AREA: ON THE FLOOR UNDER THE SHELVES AND SURROUNDING THE ICE MACHINE. IN THE STORAGE CLOSETS NEAR THE REAR EXIT DOOR. IN THE HALLWAY, ON THE FLOORS UNDER THE SHELVING UNIT WHERE BAGS OF SUGAR AND BOXES OF PRODUCT ARE STORED. IN THE BUTCHER AREA THROUGHOUT. ALSO, OBSERVED MICE DROPPINGS ON THE FLOORS UNDER THE STORAGE UNIT AND ON THE SHELVING UNITS INSIDE THE PRODUCE WALK-IN COOLER. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY, REMOVE MICE DROPPINGS AND CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY VIOLATION 7-38-020(A), CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED DEAD MOUSE IN THE BOX OF PREPACKAGED ITEMS ON DISPLAY. INSTRUCTED TO REMOVE DEAD MOUSE AND PREPACKAGED ITEMS SURROUNDING THE DEAD RODENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE OUTERIOR AND INTERIOR ALL COOKING AND COLD HOLDING EQUIPMENT AND SHELVES THROUGHOUT THE FACILITY INCLUDING THE SHOPPING AISLES IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS, WALLS, AND CEILINGS THROUGHOUT THE FACILITY IN NEED OF CLEANING. ESPECIALLY IN THE WALK-IN COOLER IN THE REAR FOOD PREP AREA (ANIMAL FLUID AND OLD DIRT BUILD UP) AND UNDER THE SHELVING UNITS UNDER IN THE HALLWAYS ACROSS FROM THE STORAGE CLOSETS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED AN OPENING IN THE LOWER WALL IN BETWEEN UNUSED EQUIPMENT NEAR THE BUTCHER AREA AND A COLD HOLIDING UNIT IN THE SHOPPING AISLES (PERSON IN CHARGE SEEN HOLE). INSTRUCTED TO SEAL MENTIONED HOLE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT NEAR THE BUTCHER AREA. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS FROM FACILITY TO ELIMINATE POTENTIAL HARBORAGE POINTS FOR PEST AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED ONE LIGHT BULB MISSING IN THE PRODUCE WALK-IN COOLER. INSTRUCTED TO REPLACE AND MAINTAIN IN ORDER TO PROVIDE ADEQUATE LIGHTING.
  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON ON SITE WITH FOODSERVICE SAFETY MANAGER TRAINING.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE ON SITE(EXPIRED). INSTRUCTED PERSON IN CHARGE THAT VALID ORIGINAL CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE AS WELL AS CERTIFIED MANAGER IS REQUIRED ON SITE AT ALL TIMES TCS FOODS ARE BEING PREPARED AND SERVED (DUCK, PORK). PRIORITY FOUNDATION #7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGN IN RESTROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OVER 1,000 MOUSE DROPPING IN FACILITY IN THE FOLLOWING AREAS: UNDER HANDSINK IN BUTCHER AREA, BEHIND BOXES AND EQUIPMENT IN BUTCHER AREA, ON SHELVING IN ALL AISLE OF STORE (UNDERNEATH AND BEHIND STORED BOXES), UNDER AND ON SHELVING IN REAR PREP ROOM, ON FLOOR BETWEEN COLD HOLD UNITS ON SALES FLOOR, IN HALLWAY UNDER SHELVING. INSTRUCTED PERSON IN CHARGE TO REMOVE ALL MOUSE DROPPINGS, SANITIZE ALL AREAS, AND INFORM PEST CONTROL SERVICE OF NEED FOR ADDITIONAL SERVICING. PRIORITY VIOLATION #7-38-020(A). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING AND DAMAGED TILE ON FLOOR, AS WELL AS MISSING AND WATER DAMAGED TILE IN CEILING THROUGHOUT AISLES, REAR PREP, AND BUTCHERING AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ITEMS STORED ON FLOOR AND DEBRIS ON FLOOR OF WALK IN FREEZER. INSTRUCTED PERSON IN CHARGE TO REMOVE ALL ITEMS AND MAINTAIN AT LEAST SIX INCHES FROM FLOOR AT ALL TIMES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2570334 DATED:1/27/2023 NOT CORRECTED AS FOLLOWS; #47 OBSERVED THE CUTTING BOARDS IN THE BUTCHER AREA IN NEED OF CLEANING AND/OR REPLACING DUE TO DEEP GROOVES; INSTRUCTED TO CLEAN BOARDS AND REPLACE THOSE THAT NEED REPLACING. #49 INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: STORAGE SHELVES, INSIDE OF BEVERAGE REFRIGERATION UNIT ON SELLING FLOOR, BUTCHER WALK-IN COOLER. #51 OBSERVED A LEAK FROM THE PIPE UNDERNEATH THE EXPOSED HANDSINK IN THE BUTCHER AREA; INSTRUCTED TO REPAIR LEAK AT THE PIPE. #55 OBSERVED STORAGE AREA CLUTTERED AND AREA BY REAR EXIT DOOR CLUTTER WITH BOXES; INSTRUCTED TO REMOVE ITEMS IN BOTH AREAS TO AVOID CLUTTER AND PREVENT POSSIBLE RODENT HARBORAGE. INSTRUCTED PERSON IN CHARGE TO BRING ALL PREVIOUS CORE VIOLATIONS INTO COMPLIANCE AND MAINTAIN. PRIORITY FOUNDATION #7-42-090. CITATION ISSUED.
  7. Canvass Re-Inspection

    6 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE CUTTING BOARDS IN THE BUTCHER AREA IN NEED OF CLEANING AND/OR REPLACING DUE TO DEEP GROOVES; INSTRUCTED TO CLEAN BOARDS AND REPLACE THOSE THAT NEED REPLACING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: STORAGE SHELVES, INSIDE OF BEVERAGE REFRIGERATION UNIT ON SELLING FLOOR, BUTCHER WALK-IN COOLER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK FROM THE PIPE UNDERNEATH THE EXPOSED HANDSINK IN THE BUTCHER AREA; INSTRUCTED TO REPAIR LEAK AT THE PIPE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A LEAK FROM THE PIPE UNDERNEATH THE EXPOSED HANDSINK IN THE BUTCHER AREA; INSTRUCTED TO REPAIR LEAK AT THE PIPE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STORAGE AREA CLUTTERED AND AREA BY REAR EXIT DOOR CLUTTER WITH BOXES; INSTRUCTED TO REMOVE ITEMS IN BOTH AREAS TO AVOID CLUTTER AND PREVENT POSSIBLE RODENT HARBORAGE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID CERTIFICATES.
  8. Canvass

    10 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE INTERIOR OF THE ICE MACHINE WITH AN ACCUMULATED SUBSTANCE ON THE PANEL AND WALLS; INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED RODENT ACTIVITY ON PREMISES. FOUND 100 PLUS MOUSE DROPPINGS ON THE FLOOR AND SOME SHELVES OF THE STORAGE ROOMS AND SELLING FLOOR. INSTRUCTED TO CLEAN ALL AFFECTED AREAS AND HAVE PEST CONTROL COMPANY SERVICE PRIOR TO REINSPECTION NEXT WEEK. PRIORITY FOUNDATION VIOLATION 7-38-020(A) ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE CUTTING BOARDS IN THE BUTCHER AREA IN NEED OF CLEANING AND/OR REPLACING DUE TO DEEP GROOVES; INSTRUCTED TO CLEAN BOARDS AND REPLACE THOSE THAT NEED REPLACING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: STORAGE SHELVES, INSIDE OF BEVERAGE REFRIGERATION UNIT ON SELLING FLOOR, BUTCHER WALK-IN COOLER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK FROM THE PIPE UNDERNEATH THE EXPOSED HANDSINK IN THE BUTCHER AREA; INSTRUCTED TO REPAIR LEAK AT THE PIPE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED CEILING TILE IN VARIOUS AREAS; INSTRUCTED TO REPLACE CEILING TILE WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS UNDER AROUND AND BEHIND VARIOUS EQUIPMENT AND IN STORAGE AREAS, CLEAN KITCHEN LIGHT SHIELDS WHERE NEEDED, CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. ALSO CLEAN THE VENTS ON THE CEILING FAN IN THE WASHROOM AND FAN COVERS INSIDE OF WALK-IN COOLERS TO REMOVE DUST OBSERVED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STORAGE AREA CLUTTERED AND AREA BY REAR EXIT DOOR CLUTTER WITH BOXES; INSTRUCTED TO REMOVE ITEMS IN BOTH AREAS TO AVOID CLUTTER AND PREVENT POSSIBLE RODENT HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • A LIGHT SHIELD IS NEEDED FOR ONE SET OF LIGHTS IN THE KITCHEN; PROVIDE SHIELD WHERE NEEDED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID CERTIFICATES.
  9. Canvass Re-Inspection

    8 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED THE INTERIOR OF THE ICE MACHINE WITH AN ACCUMULATED BROWN SUBSTANCE ON THE PANEL AND WALLS. INSTRUCTED TO CLEAN AND SANITIZE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-601.11 OBSERVED PREPACKAGED ITEMS (SHITAKE MUSHROOMS, PEANUTS, CHICKEN EGGS, PREPACKAGED DESSERTS ETC.) WITHOUT LABELS CONTAINING THE BUSINESS NAME, BUSINESS ADDRESS AND CONTENTS OF THE PREPACKAGED ITEM. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(B:5) OBSERVED PREPACKAGED ITEMS (DESSERTS) WITHOUT ALLERGEN WARNING LABELS FOR SALE AT THE REAR FOOD PREP AREA COUNTER. INSTRUCTED TO PROVIDE ALLERGEN WARNING LABELS FOR ALL PREPACKAGED FOODS THAT CONTAIN ALLERGENS. PRIORITY FOUNDATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 OBSERVED A STAINED CUTTING BOARD WITH DEEP DARK GROOVES LOCATED AT THE RAW MEAT FOOD PREP AREA. INSTRUCTED TO REPLACE. OBSERVED PLASTIC ON THE WALLS AROUND THE UTILITY SINK. OBSERVED CARDBOARD BEING REUSED AS A SHELF LINER. INSTRUCTED TO REMOVE ALL AND MAKE ALL SURFACE SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED THE EXTERIOR OF THE OVENS WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED A LEAK AT THE BOTTOM OF THE HAND WASHING SINK LOCATED IN THE RAW MEAT FOOD PREP AREA. INSTRUCTED TO REPAIR. 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED UNEVEN FLOOR AND MISSING FLOOR TILES IN VARIOUS AREAS OF ALL FOOD PREP AREAS. INSTRUCTED TO MAKE FLOORS SMOOTH AND EASILY CLEANABLE.
  10. Canvass

    15 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED THE INTERIOR OF THE ICE MACHINE WITH AN ACCUMULATED BROWN SUBSTANCE ON THE PANEL AND WALLS. INSTRUCTED TO CLEAN AND SANITIZE.
    • 20. PROPER COOLING TIME AND TEMPERATURE
      • 3-501.14 OBSERVED IMPROPER COOLING OF TCS FOODS (COOKED DUCK) AT ROOM . INSTRUCTED TO USE AN ICE BATH OR THE WALK IN COOLER OR THE WALK IN FREEZER TO PROPERLY COOL ALL TCS FOODS. PRIORITY VIOLATION. CITATION WRITTEN UNDER VIOLATION #21.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 3-501.16(A:1) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED TURKEY, COOKED PORK) AT IMPROPER HOT HOLDING TEMPERATURES LOCATED IN THE PREP AREA; ABOUT 30 LBS OF COOKED PORK AT TEMPERATURES RANGING FROM 90F-97F AND ABOUT 30 LBS OF COOKED DUCK AT TEMPERATURES RANGING FROM 75F-105F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-601.11 OBSERVED PREPACKAGED ITEMS (SHITAKE MUSHROOMS, PEANUTS, CHICKEN EGGS, PREPACKAGED DESSERTS ETC.) WITHOUT LABELS CONTAINING THE BUSINESS NAME, BUSINESS ADDRESS AND CONTENTS OF THE PREPACKAGED ITEM. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(B:5) OBSERVED PREPACKAGED ITEMS (DESSERTS) WITHOUT ALLERGEN WARNING LABELS FOR SALE AT THE REAR FOOD PREP AREA COUNTER. INSTRUCTED TO PROVIDE ALLERGEN WARNING LABELS FOR ALL PREPACKAGED FOODS THAT CONTAIN ALLERGENS. PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED EVIDENCE OF RODENT ACTIVITY IN THE FOOD PREP AREA. OBSERVED ABOUT 5 RAT DROPPINGS LOCATED AROUND THE HOT WATER HEATER IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14 OBSERVED WIPING CLOTHS NOT BEING STORED IN A SANITIZING SOLUTION BETWEEN USES. INSTRUCTED TO ALWAYS STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 OBSERVED A STAINED CUTTING BOARD WITH DEEP DARK GROOVES LOCATED AT THE RAW MEAT FOOD PREP AREA. INSTRUCTED TO REPLACE. OBSERVED PLASTIC ON THE WALLS AROUND THE UTILITY SINK. OBSERVED CARDBOARD BEING REUSED AS A SHELF LINER. INSTRUCTED TO REMOVE ALL AND MAKE ALL SURFACE SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED THE EXTERIOR OF THE OVENS WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED A LEAK AT THE BOTTOM OF THE HAND WASHING SINK LOCATED IN THE RAW MEAT FOOD PREP AREA. INSTRUCTED TO REPAIR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-501.15 OBSERVED OUTSIDE GREASE DUMPSTER LID AND GROUND AREA NOT MAINTAINED WITH ACCUMULATED GREASE ON THE OUTSIDE GREASE DUMPSTER LID AND ON THE GROUND. INSTRUCTED TO CLEAN. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED UNEVEN FLOOR AND MISSING FLOOR TILES IN VARIOUS AREAS OF ALL FOOD PREP AREAS. INSTRUCTED TO MAKE FLOORS SMOOTH AND EASILY CLEANABLE.
  11. Complaint Re-Inspection

    0 infractions

  12. Complaint

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THOROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010 ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEA INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005 ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL BULK STORAGE CONTAINERS WITH RICE AND SUGAR INSIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIORS OF REFRIGERATION UNITS AND FREEZERS, INTERIOR OF ICE MACHINE, CUTTING BOARDS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND A LEAK AT THE 3 COMP SINK FAUCET IN THE KITCHEN AND ONE KNOB AT THE EXPOSED HANDSINK IN THE BUTCHER AREA IN POOR REPAIR; REPAIR LEAK AND REPLACE KNOB.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTSIDE DISPOSAL AREA NOT MAINTAINED. FOUND GREASE ON THE GROUND AND EXTERIOR SURFACE OF THE GREAASE RECEPTOR. ALSO OBSERVED TRASH ON THE GROUND AND ON TOP OF GREASE CONTAINER. MUST CLEAN AND MAINTAIN AREA. PRIORITY FOUNDATION VIOLATION 7-38-020(B) ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FLOORS THROUGHOUT KITCHEN STORAGE AND STORE WHERE NEEDED. CLEAN WALLS AROUND AND BEHIND EQUIPMENT IN PREP AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REPLACE ALL WATER STAINED CEILING TILE WHERE NEEDED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • BUMPED UP TO VIO #60
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 2/19/19. #57 INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-42-090 ISSUED.
  13. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED THE PIC THAT ALL RTE FOODS HELD FOR MORE THAN 24 HOURS MUST BE DATE MARKED. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED THE PIC TO PROVIDE A THERMOMETER FOR MEASURING HOT AND COLD TEMPERATURES IN THE FOOD PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND AN ODOR INSIDE OF THE FRONT WALK-IN COOLER IN THE FRONT PREP (BUTCHER AREA); INSTRUCTED THE PIC TO CLEAN THE INTERIOR OF THE SMALL WALK-IN COOLER IN THE FRONT BUTCHER AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THE PIC THAT ALL FOOD HANDLERS ON PREMISES MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.
  14. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE PREP TABLES, TOP AND BOTTOM AT REAR MEAT PREP AREA AND COOKED MEAT STATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND SANITIZE INSIDE WALK-IN COOLER AND WALK-IN FREEZER TO REMOVE SPILLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER DAMAGED CEILING TILES IN CUSTOMER DISPLAY AREA AND WHERE NECESSARY.
  15. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS, EXTERIOR SURFACES OF COOKING EQUIPMENT, RUSTY STORAGE SHELVES ON SELLING FLOOR, CUTTING BOARDS IN BUTCHER AREA, INTERIOR BOTTOM OF MEAT DISPLAY CASES AND FISH TANKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN AND MAINTAIN FLOORS THROUGHOUT STORE UNDER AROUND AND BEHIND ALL EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS IN COOKING AREA AND BUTCHER AREA. CLEAN CEILING TILE AND CEILING VENTS IN KITCHEN, CLEAN INTERIORS OF LIGHT SHIELDS WHERE NEEDED TO REMOVE INSECTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING OBSERVED FROM THE FAUCET OF THE THREE COMP SINK IN THE KITCHEN; REPAIR LEAK AT FAUCET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER FOR THE MEAT DISPLAY CASE IN BUTCHER AREA WHERE MISSING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SOME CLUTTER IN CORNER AREAS OF KITCHEN, BUTCHER AREA, IN STORAGE ROOMS ETC. REMOVE UNNECESSARY ITEMS. SOME ITEMS STORED IN ONE WASHROOM ON PREMISES AND EMPLOYEES ARE USING THE OTHER WASHROOM AT THIS TIME; INSTRUCTED THAT IF TWO OR MORE OF THE SAME SEX ARE WORKING ON THE SAME SHIFT THAT BOTH WASHROOMS MUST BE AVAILABLE FOR USE.
  16. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WALK-IN COOLER FLOORS IN POOR REPAIR BY THE WEST BUTCHER AREA, CARD BOARD USED UNDER RAW MEAT, INSTRUCTED TO REOMVE AND REPAIR FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR SURFACES OF WALK-IN COOLER NOT CLEAN, CLOTH COVER FOR RAW WHOLE PIGS NOT CLEAN, INSTUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BEHIND COOKING AREA NOT CLEAN, GREASE AND DEBRIS NOTED. INSTRUCTED TO CLEAN AND MAINTAIN.
  17. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE FOLLOWING AREA CONTAINING RUST: BARS WITHIN WALK IN COOLER IN KITCHEN THAT CHICKENS AND DUCKS HANG FROM AND FOOD STORAGE SHELF AT BASE OF TABLE IN KITCHEN. RUST NEEDS TO BE REMOVED AND SURFACES NEED TO BE RESTORED TO A SMOOTH EASILY CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED BUTCHER HOOKS THAT PIGS AND POULTRY HAND FRON UNCLEAN WITH FOOD DEBRIS. MAKE SURE ALL HOOKS ARE PROPERLY WASHED, RINSED AND SANITIZED AFTER USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED BLACK MOLD LIKE RESIDUE ON INTERIOR PANEL OF ICE MACHINE WHERE ICE IS STORED. MUST CLEAN AND SANITIZE INTERIOR OF ICE MACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT IN DISREPAIR WITHIN WALK IN FREEZER. MUST REPAIR AND MAINTAIN LIGHT WITHIN WALK IN FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED FAUCET DRIPPING AT PREP SINK AT LIVE FISH AREA. REPAIR FAUCET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED REAR STORAGE/ UTILITY ROOM NEAR REAR EXIT WITH EXCESS EQUIPMENT. STORAGE AREA NEEDS TO BE ORGANIZED IN A MANNER THAT FLOORS CAN BE CLEANED REGULARLY.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHS ON COUNTER. STORE WIPING CLOTHS WITHIN BUCKETS CONTAINING SANITIZER WHEN NOT IN USE.
  18. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST DATE AND LABEL ALL POTENTIALLY HAZARDOUS FOODS INSIDE OF WALK IN COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SAND OR REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES IN THE PREP AREAS THROUGH OUT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF COOKING EQUIPMENT. INTERIOR OF ALL REACH IN FREEZERS IN FRONT OF STORE-REMOVE ICE BUILD UP. INTERIOR OF WALK IN COOLERS/FREEZERS AND STORAGE RACKS/STOCK SHELVES THROUGH OUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AR0UND ALL HEAVY EQUIPMENT AND STORAGE RACKS. MUST REMOVE EXCESS DIRT, GREASE AND FOOD BUILD UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN WALLS IN PREP AND STORAGE AREAS-REMOVE DIRT/DUST, SPILLS AND FOOD SPLATTERS. CLEAN AND MAINTAIN VENTS IN TOILET ROOMS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL WATER STAINED CEILING TILES IN TOILET ROOMS AND THROUGH OUT STORE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
  19. Tag Removal

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE MILK CRATES FROM BEING USED TO ELEVATE STOCK ITEMS AND REPLACE WITH ADEQUATE SHELVING/RACKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FAN GUARDS INSIDE WALK-IN COOLER, INTERIOR OF UNUSED REFRIGERATION UNIT, BOTTOM OF PREP TABLE IN KITCHEN, UNDER, AROUND COOKING EQUIPMENT TO REMOVE GREASE SPILLS, EXTERIOR OF WALK-IN COOLER IN KITCHEN, INTERIOR OF THREE COMPARTMENT SINK, INTERIOR PANEL OF ICE MACHINE, RACKS INSIDE WALK-IN COOLER IN KITCHEN, AND INTERIOR OF CRABS/CLAMS TANKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR CRACKED FLOOR TILE IN MEAT BUTCHER AREA AND BY REFRIGERATOR/FREEZER UNITS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROVIDE CONTAINER TO STORE ICE SCOOP AND WIPING CLOTHS IN KITCHEN.
  20. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE MILK CRATES FROM BEING USED TO ELEVATE STOCK ITEMS AND REPLACE WITH ADEQUATE SHELVING/RACKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FAN GUARDS INSIDE WALK-IN COOLER, INTERIOR OF UNUSED REFRIGERATION UNIT, BOTTOM OF PREP TABLE IN KITCHEN, UNDER, AROUND COOKING EQUIPMENT TO REMOVE GREASE SPILLS, EXTERIOR OF WALK-IN COOLER IN KITCHEN, INTERIOR OF THREE COMPARTMENT SINK, INTERIOR PANEL OF ICE MACHINE, RACKS INSIDE WALK-IN COOLER IN KITCHEN, AND INTERIOR OF CRABS/CLAMS TANKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR CRACKED FLOOR TILE IN MEAT BUTCHER AREA AND BY REFRIGERATOR/FREEZER UNITS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROVIDE CONTAINER TO STORE ICE SCOOP AND WIPING CLOTHS IN KITCHEN.
  21. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND UPRIGHT THREE DOOR REFRIGERATOR AT 46.5F AND OPEN CASE DISPLAY COOLER AT 62.9F. INSTRUCTED TO MAINTAIN COLD TEMPERATURE AT 40F AND BELOW AT ALL TIMES. HELD FOR INSPECTION TAGS PLACED ON SAID UNITS. FAX LETTER TO 312-746-4240 WHEN UNITS MAINTAIN TEMPERATURE AT 40F AND BELOW. CRITICAL 7-38-005 (A) ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS STORED IN ABOVE SAID UNITS AND INSIDE WALK-IN FREEZER AT IMPROPER TEMPERATURES: 39 CONTAINERS DEEP FRIED TOFU AT 48.0F, 49 CONTAINERS OF FRESH TOFU AT 57.5-64.7F, 2 CARTONS OF DOZEN EGGS AT 48.5-50.1F, 11 DUCKS AT 53.7-59.1F, 17 CONTAINERS OF EGG TOFU AT 61.9F, 5 BAGS OF TOFU NOODLES AT 47.4. INSTRUCTED TO KEEP COLD FOODS AT 40F AND BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE $254.00. CRITICAL 7-38-005(A) ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 20 RAT DROPPINGS UNDER LOBSTER TANK AT MEAT BUTCHER AREA. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE MILK CRATES FROM BEING USED TO ELEVATE STOCK ITEMS AND REPLACE WITH ADEQUATE SHELVING/RACKS. DEFROST CHEST FREEZERS TO REMOVE ICE BUILDUP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FAN GUARDS INSIDE WALK-IN COOLER, INTERIOR OF UNUSED REFRIGERATION UNIT, BOTTOM OF PREP TABLE IN KITCHEN, UNDER, AROUND COOKING EQUIPMENT TO REMOVE GREASE SPILLS, EXTERIOR OF WALK-IN COOLER IN KITCHEN, INTERIOR OF THREE COMPARTMENT SINK, INTERIOR PANEL OF ICE MACHINE, RACKS INSIDE WALK-IN COOLER IN KITCHEN, AND INTERIOR OF CRABS/CLAMS TANKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR CRACKED FLOOR TILE IN MEAT BUTCHER AREA AND BY REFRIGERATOR/FREEZER UNITS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN CEILING INSIDE WALK-IN COOLER IN KITCHEN AND VENTILATION HOOD FILTERS. CHANGE STAINED CEILING PANELS BY SMOKERS IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT UTILITY SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROVIDE CONTAINER TO STORE ICE SCOOP AND WIPING CLOTHS IN KITCHEN.
  22. Complaint Re-Inspection

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL PACKAGED FOOD ITEMS AT REFRIGERATION UNITS AND FOOD AISLES. ALSO, LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
  23. Short Form Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND APPROXIMATELY 200 EGGS AT FRONT COUNTER INSIDE CARDBOARD BOX AT 58F. EGGS WERE PURCHASED ON 05/18/10 PER OWNER. CARDBOARD BOX STATES "KEEP REFRIGERATED." INSTRUCTED TO KEEP COLD FOODS AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005 (A) ISSUED. MANAGER VOLUNTARILY DISCARDED FOOD PRODUCTS AT THIS TIME. APPROXIMATE VALUE 60.00.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND VARIOUS TYPES OF FRESH FISH, LIVE SNAILS, LIVE EELS,LIVE CONCH,AND LIVE SQUID FOR CUSTOMER SELF-SERVICE AT FRONT SEAFOOD/MEAT PREP AREA WITH NO SNEEZE GUARD AND OR COVER TO PROTECT SAID ITEMS FROM CUSTOMER MISHANDLING AND CONTAMINATION. OBSERVED CUSTOMERS TOUCHING LIVE SNAILS, HOUSE FLY LANDING ON TOP OF SNAILS, AND CUSTOMER DISCARDING FISH FROM PLASTIC BAG INTO DISPLAY CASE. MANAGER REMOVED SAID ITEMS AT THIS TIME. INSTRUCTED TO PROTECT FOOD AT ALL TIMES. ALSO, FOUND FLY STRIPS HANGING ABOVE MEAT SLICER AT FRONT SEAFOOD/MEAT PREP AREA AND ABOVE PREP TABLE AT REAR PREP AREA. INSTRUCTED TO REMOVE STRIPS AT SAID AREAS. SERIOUS 7-38-005 (A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND APPROXIMATELY 6 RAT DROPPINGS BEHIND REFRIGERATION UNIT AT FRONT MEAT/SEAFOOD PREP AREA BY COMPRESSOR. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREA, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL PACKAGED FOOD ITEMS AT REFRIGERATION UNITS AND FOOD AISLES. ALSO, LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO DEFROST ALL CHEST FREEZERS. INSTRUCTED TO REPLACE WORN, DARK STAINED CUTTING BOARDS AT FRONT AND REAR PREP AREAS. INSTRUCTED TO SEAL ALL RAW WOOD SURFACES THROUGH OUT PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN FAN GRID COVERS, UNDER, AROUND COOKING EQUIPMENT TO REMOVE GREASE BUILD-UP,VENTILATION HOOD FILTERS,AND BOTTOM OF PREP TABLE BOTTOM SHELF.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE DAMAGED CEILING PANELS IN REAR DRY STORAGE ROOM, INSTRUCTED TO PAINT WALLS AT REAR PRODUCE PREP AREA. INSTRUCTED TO SEAL ALL OPENINGS AROUND PIPING AND CONDUITS THROUGH OUT PREMISES.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. INSTRUCTED TO PROVIDE BARRIER BETWEEN PRODUCE PREP TABLE AND CUSTOMERS AT REAR PREP AREA.
  24. Complaint Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL PACKAGED FOOD ITEMS AT REFRIGERATION UNITS AND FOOD AISLES. ALSO, LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO SEAL ALL RAW WOOD SURFACES THROUGH OUT PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN FAN GRID COVERS, UNDER, AROUND COOKING EQUIPMENT TO REMOVE GREASE BUILD-UP,VENTILATION HOOD FILTERS,AND BOTTOM OF PREP TABLE BOTTOM SHELF.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO SEAL ALL OPENINGS AROUND PIPING AND CONDUITS THROUGH OUT PREMISES. INSTRUCTED TO CLEAN WALLS AND CEILING INSIDE WALK-IN COOLER AT REAR KITCHEN.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. PRODUCE PREP AREA IN WALKWAY NEXT TO TOILET ROOMS. INSTRUCTED TO RELOCATE PRODUCE PREP AREA AND OR PROVIDE BARRIER TO PREVENT CUSTOMERS FROM WALKING THROUGH SAID AREA TO USE TOILET ROOMS.
  25. Consultation

    0 infractions

  26. Complaint

    14 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES OF 88.2F-100.2F: SEVEN COOKED DUCKS, THREE COOKED CHICKENS, ONE ROAST PIG INSIDE HOT HOLDING UNIT, SIX RAW DUCKS, 100 COOKED STICKY RICE LEAVE PACKAGES, 10 LBS COOKED CHICKEN AT 56.0F-75.6F INSIDE WALK IN COOLER. NO TIME/TEMPERTURE LOGS PROVIDED.MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOOD ITEMS, APPROXIMATE VALUE $300.00. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AND HOT FOOD TEMPERATURES AT 140F AND ABOVE. CRITICAL 7-38-005(A) ISSUED.
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOODHANDLER AT FRONT COUNTER HANDLING MONEY, THEN CUTTING PRODUCE WITHOUT WASHING HANDS, FOODHANDLER TOUCHING FACE, THEN CUTTING RAW PORK AT REAR PREP AREA WITHOUT WASHING HANDS. INSTRUCTED TO PROPERLY WASH HANDS PER CITY CODE BETWEEN MULTI-TASKING AND CONTAMINATION OF HANDS OCCURS, I.E HANDLING FOOD, THEN TOUCHING FACE, HANDLING MONEY, THEN FOODHANDLING. POOR HYGIENIC PRACTICES. CRITICAL 7-38-010(A) ISSUED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND OPEN FISH CASE AT FRONT AREA WITH NO SNEEZE GUARD NOR BARRIER TO PREVENT CONTAMINATION FROM CONTAMINATION, ALSO UNCOVERED RAW CHICKEN BEING STORED NEXT TO READY TO EAT STICKY RICE PACKAGES INSIDE WALK-IN COOLER. INSTRUCTED TO PROVIDE SNEEZE GUARD AT FRONT OPEN FISH DISPLAY CASE AND PROPERLY STORE RAW FOOD PRODUCTS, SEPARATE, AND AWAY FROM READY TO EAT FOOD ITEMS INSIDE WALK-IN COOLER. SERIOUS 7-38-005(A)ISSUED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND THREE COMPARTMENT SINK NOT MAINTAINED. FOOD DEBRIS, BUILD-UP NOTED IN DRAINS, SLOW DRAINING, FOOD PARTICLES COMING UP AT FIRST AND THIRD COMPARTMENT WHEN WATER RELEASED AT MIDDLE COMPARTMENT. OBSERVED LEAKAGE AT GREASE TRAP. INSTRUCTED TO CLEAN DRAINS, GREASE TRAP, AND MAINTAIN IN GOOD REPAIR. SERIOUS 7-38-030 ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL PACKAGED FOOD ITEMS AT REFRIGERATION UNITS AND FOOD AISLES. ALSO, LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO DEFROST ALL CHEST FREEZERS. INSTRUCTED TO REPLACE WORN, DARK STAINED CUTTING BOARDS AT FRONT AND REAR PREP AREAS. INSTRUCTED TO SEAL ALL RAW WOOD SURFACES THROUGH OUT PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN EXTERIOR/INTERIOR OF FISH TANKS, RACKS/SHELVES INSIDE WALK-IN COOLERS, FAN GRID COVERS, TOILET IN WOMEN'S TOILET ROOM, UNDER, AROUND COOKING EQUIPMENT TO REMOVE GREASE BUILD-UP, AROUND HAND WASH SINK AT REAR PREP AREA, VENTILATION HOOD FILTERS, BOTTOM OF PREP SHELVES, WALLS AROUND PREP AREAS, STORAGE ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPAIR CRACKED,WORN FLOOR TILES AT PREP AREA. INSTRUCTED TO CLEAN FLOOR DRAIN AT REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FLOORS THROUGH OUT PREMISES, ESPECIALLY AROUND WALLBASE, INSIDE WALK-IN COOLER AND WALK-IN FREEZER TO REMOVE SPILLS. INSTRUCTED TO PAINT RUSTY WALK-IN FREEZER FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE DAMAGED CEILING PANELS. INSTRUCTED TO REPAIR WALLS AT REAR PRODUCE PREP AREA. INSTRUCTED TO SEAL ALL OPENINGS AROUND PIPING AND CONDUITS THROUGH OUT PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE SHATTER PROOF BULBS AND OR LIGHT SHIELDS FOR LIGHT BULBS AT HOT HOLDING AREA AND PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO CLEAN DRAIN AT REAR HAND WASH SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETERS TO CHECK INTERNAL TEMPERATURE OF FOOD ITEMS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO ORGANIZE CLUTTERED STRORAGE AREAS, REMOVE UNUSED ITEMS, ELEVATE ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL, REMOVE STOCK FROM WOMEN'S TOILET ROOM, REMOVE MILK CRATES, TO PREVENT PEST HARBORAGE.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. PRODUCE PREP AREA IN WALKWAY NEXT TO TOILET ROOMS. INSTRUCTED TO RELOCATE PRODUCE PREP AREA AND OR PROVIDE BARRIER TO PREVENT CUSTOMERS FROM WALKING THROUGH SAID AREA TO USE TOILET ROOMS.