Skip to content
Loading map…

SUN FRESH MARKET & DELI

3640 N CENTRAL AVE, CCHICAGO, IL 60634 · Grocery Store

Inspection summary

SUN FRESH MARKET & DELI has been inspected 14 times by Chicago Department of Public Health since March 16, 2010. The most recent inspection, on August 30, 2018, found no infractions.

3 of 14 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, Food source, labelling and allergens and Pests.

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 4, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 January 14, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 23, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on March 16, 2010. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on March 16, 2010. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN RUBBER TUBINGS WITH BLACK MOLD LIKE BUILD-UP INSIDE DELI DISPLAY COOLER IN FRONT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: CONDENSER FAN COVER WITH EXCESSIVE DUST ACCUMULATION INSIDE PRODUCE/MEAT PREP WALK IN COOLER, WALL/AROUND INSIDE SAME COOLER. -------MUST CLEAN AND MAINTAIN LIGHT SHIELDS WITH DEAD INSECTS ABOVE FRONT PREP AREA AND ABOVE DISPLAY AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE CHICKEN WALK-IN COOLER IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEANING EQUIPMENT (MOPS, BROOMS ETC) MUST BE STORED OFF THE FLOOR IN REAR AREA. CLEANING CHEMICALS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING IN REAR AREA BY MOP SINK.
  3. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • LARGE WALK-IN PRODUCE COOLER REAR STORAGE AREA IN POOR REPAIR, NOT MAINTAINING COLD TEMPS 40'F AND BELOW, COOLER AIR TEMP READING 55'F, INSTRUCTED TO RESTRICT USING COOLER FOR POTENTIALLY HAZARDOUS FOODS, COOLER MUST BE USED FOR ONLY PRODUCE, UNTIL COOLER IS MAINTAINING A TEMP 40'F AND BELOW, CRITICAL CITATION: 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS NOT BEING STORED AT PROPER TEMP INSIDE WALK-IN PRODUCE COOLER, EGGS READING 47-53'F, ALL PRODUCT DUMPED AND DENATURED AT A COST OF $650.00 AND APPROX., 445 POUNDS, INSTRUCTED TO MAINTAIN PROPER TEMPS OF ALL POTENTIALLY HAZARDOUS FOODS 40'F AND BELOW, CRITICAL CITATION: 7-38-005 (A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COUNTER AREA BY MEAT DISPLACE CASE NOT CLEAN, AND INTERIOR OF CHICKEN COOLER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE ALL AREAS,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN UNDER AND BEHIND EQUIPMENT, FIRST FLOOR AND BASEMENT AREAS, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING STAINED IN FRONT OF STORE, INSTRUCTED TO REPLACE,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT OUT REAR AREA SMALL WALK-IN COOLER, INSTRUCTED TO REPLACE,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN BASEMENT STORAGE AREA. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR AND 6" AWAY FROM WALL FOR EASY ACCESS ON CLEANING.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER (HONEYCOMB) WITH BLACK MOLD LIKE BUILD-UP IN PRODUCE DISPLAY COOLER.-------MUST CLEAN AND MAINTAIN WALK-IN COOLER PLASTIC CURTAIN WITH BLACK MOLD LIKE BUILD-UP IN REAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDERNEATH EXPOSED HAND SINK IN REAR PREP (PRODUCE) AREA.--------MUST REPAIR LOOSE FAUCET AT HAND SINK INSIDE WASHROOM IN REAR AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN BASEMENT STORAGE AREA. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  5. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving 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 walk in cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of cooking equipment not clean, need detailed cleaning(corners).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under cooking equipment, walk in coolers not clean, need detailed cleaning(corners), floors in rear storage area, bsmt storage areas not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Rear kitchen area wall had peeling paint/broken plastic wall covering, shall be repaired/replaced.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exposed hand sink in rear kitchen area drain running slow, shall be repaired/replaced.
  6. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around exposed hand sink in state of disrepair/broken shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of produce cooler shelving not clean, need detailed cleaning(crevices), display cooler 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(first floor)not clean, need cleaning(corners)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Celing in bsmt storage areas not clean, need detailed cleaning, walk in freezer ceiling had exposed raw wood, shall be repaired/sealed. Walk in cooler fan guards not clean, need detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in rear storage areas, bsmt storage areas shall be provided.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock item must be stored six inches off of floor to prevent pest harborage.
  7. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found food items not properly dated/labeled in walk in cooler, must date and label food items in walk in cooler.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving/racks that had rust, peeling paint, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean need detailed cleaning(crevices), non food contact surfaces of bsmt storage not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under shelving in bsmt storage areas not clean, need detailed cleaning(corners), floors in 2nd floor storage areas, need detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls, ceiling in bsmt cooler that had exposed raw wood, gaps shall be repaired/sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in prep areas not clean, need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in walk in coolers not clean, need detailed cleaning(crevices).
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT # 580392, 04-15-11 NOT CORRECTED; FOUND #30 DELI MEAT LOAVES NOT PROPERLY DATED,INSTRUCTED TO DATE ALL MEATS WITHIN 5 DAYS OF BREAKING PACKAGE SEAL, #33 FAN COVERS IN WALK IN UNITS AND INTERIOR ICE MACHINE PANEL NOT CLEANED,INSTRUCTED TO DETAIL CLEAN AND SANITIZE, #38 SHIELD NOT PROVIDED BETWEEN TWO COMPARTMENT SINK AND EXPOSED HANDSINK,INSTRUCTED TO INSTALL SHIELD BETWEEN SINKS; SERIOUS VIOLATION,CITATION ISSUED GIVEN 5 DAYS 01-31-12 TO CORRECT VIOLATION
    • 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. MISSING 2 DRAIN STOPPERS IN 3 COMPARTMENT SINK MUST BE PROVIDED; DOOR SWEEP IN ENTRANCE DOORS MUST BE READJUSTED TO PROPERLY SEAL DOORS
    • 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. CABINETS IN MEAT SHOP UNCLEAN MUST DETAIL CLEAN AND MAINTAIN
    • 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. FLOOR CORNERS IN MEAT SHOP AND IN PRODUCE WALK IN COOLER NOT CLEAN MUST DETAIL CLEAN AND MAINTAIN
    • 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. MUST PROVIDE THERMOMETER IN 1 COOLER
  10. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Deli meat loaves not properly dated. Instructed to date all meats within 5 days of breaking package seal.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Fan covers in walk-in units and interior ice machine panel not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and corners through-out premises not cleaned. Instructed to detail clean.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tile damaged in display areas. Instructed to replace all damaged ceiling tile.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs not working in unused walk-in freezer and basement storage area. Instructed to replace all non-working bulbs.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Grease trap or catch basin not provided on premises. Instructed manager to locate catch basin or install grease trap for 2 and 3 compartment sinks. Faucet not maintained at 3 compartment sink in butcher area. Instructed to repair faucet or replace washer. Shield not provided between two compartment and exposed handsink. Instructed to install shield between sinks.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in basement. Instructed to remove any unused items and elevate supplies 6 inches or higher.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Ice scoop not properly stored. Instructed to store in a sanitize holder or container.
  11. Complaint Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NEXT REGULAR INSPECTION
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NEXT REGULAR INSPECTION
  12. Complaint

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND ENTRANCE/EXIT DOORS NOT RODENT PROOFED SERIOUS VIOLATION,CITATION ISSUED,3 INCH GAP BETWEEN DOORS AND 1 INCH GAP ON CORNERS AT THE BOTTOM OF DOORS;INSTRUCTED TO PROPERLY SEAL DOORS;GIVEN 11-29-10 TO CORRECT VIOLATION
    • 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. CABINET/SHELVES AT THE REAR AREA WITH PRODUCE MUST BE CLEAN AND ORGANIZE; SHELVES IN DISPLAY COOLER FOR MILK MUST BE CLEAN AND MAINTAIN
    • 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. DAMAGED FLOOR TILES LEADING TO ALL COOLERS AT THE REAR MUST BE REPLACED,FLOORS MUST BE SMOOTH ,EASY TO CLEAN
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. TOILET ROOM DOOR IN 1ST FLR MUST BE SELF CLOSING,MUST INSTALL SELF CLOSING DEVICE
  13. License Re-Inspection

    0 infractions

  14. License

    10 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. MUST PROVIDE SANITIZER TO SANITIZE EQUIPMENT AND UTENSILS
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE SOAP AND PAPER TOWEL/HAND DRYING DEVICE IN EXPOSED HANDSINKS AND WASHBOWL SINK
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. ENTRANCE AND EXIT DOORS/FRONT AND REAR MUST BE RODENT PROOFED,MUST BE SEALED
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST PROVIDE 1 ADDITIONAL SINK FOR 2COMPARTMENT SINK TO WASH,RINSE AND SANITIZE EQUIPMENT FOR MEAT SHOP/DELI SHOP
    • 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. INTERIOR OF WALK IN COOLER AND FREEZERS MUST BE CLEAN
    • 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. ALL SHELVES IN WALK IN COOLER AND WALK IN FREEZER MUST BE CLEAN
    • 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. FLOORS THRUOUT AND INSIDE WALK IN COOLERS AND FREEZERS,BASEMENT MUST BE SMOOTH AND DETAIL CLEAN
    • 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. WALLS,CEILING TILES INSIDE WALK IN COOLERS AND FREEZERS MUST BE DETAIL CLEAN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT SHIELDS /END CAPS MUST BE PROVIDED IN PREP AREAS
    • 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. MUST PROVIDE THERMOMETER INSIDE DISPLAY COOLERS

Nearby inspected facilities

Own this business? Add a badge to your website