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SUSHI BURRITO

1751 N SHEFFIELD AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

SUSHI BURRITO has been inspected 11 times by Chicago Department of Public Health since July 8, 2014. The most recent inspection, on August 27, 2018, found no infractions.

1 of 11 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 4 times across 3 separate inspections, most recently on July 19, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on July 19, 2017. 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 24, 2016. 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 December 16, 2014. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 23 times across 10 separate inspections, most recently on February 21, 2018. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE AND DIRT BUILD UP ON SIDES OF COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED GREASE AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. MUST CLEAN GREASE FROM PIPES OF COOKING EQUIPMENT AND FRYER CABINET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A FEW WATER DAMAGED CEILING TILES IN FRONT DINING AREA ABOVE TABLES AND REAR FOOD STORAGE ROOM. MUST REPAIR REPLACE AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSERVED BURN OUT LIGHT IN TOILET ROOM. MUST REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED REAR PREP EXPOSED HAND WASHING SINK DRAINING SLOW. MUST REPAIR AND MAINTAIN.
  3. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR HOLE IN SWING DOORS LEADING INTO REAR PREP AREA. REPAIR BROKEN LID OF FRONT PREP COOLER. INSTRUCTED TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST LEVEL OFF FLOOR UNDER FRONT WINDOW IN DINING ROOM. INSTRUCTED TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENING AROUND PIPES UNDER THE HAND SINK IN FRONT PREP AREA. CLEAN DUST FROM HOOD IN REAR PREP AREA. REPAIR/REPLACE STAINED CEILING TILES IN HALLWAY, DINING ROOM, REAR PREP AND TOILET ROOM. CLEAN EXCESSIVE DUST FROM CEILING VENT IN TOILET ROOM. INSTRUCTED TO MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTALL LIGHT IN HALLWAY LEADING TO TOILET ROOM. INSTRUCTED TO MAINTAIN.
  4. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED FRONT PREP COOLER AT IMPROPER TEMPERATURE, 57F, WITH POTENTIALLY HAZARDOUS FOODS INSIDE. INSTRUCTED TO DISCONTINUE USE OF COOLER UNTIL SERVICED AND HOLDING A TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, IN THE ABOVE MENTIONED PREP COOLER. 5 LBS OF CRAB SALAD, 57F, VALUED AT $15. 3 LBS OF TUNA, 55.2F, VALUED AT $15, AND 3 LBS OF SHRIMP, 56F, VALUED AT $30. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD POTENTIALLY HAZARDOUS COLD FOODS AT 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR HOLE IN SWING DOORS LEADING INTO REAR PREP AREA. REPAIR BROKEN LID OF FRONT PREP COOLER. INSTRUCTED TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST LEVEL OFF FLOOR UNDER FRONT WINDOW IN DINING ROOM. INSTRUCTED TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENING AROUND PIPES UNDER THE HAND SINK IN FRONT PREP AREA. CLEAN DUST FROM HOOD IN REAR PREP AREA. REPAIR/REPLACE STAINED CEILING TILES IN HALLWAY, DINING ROOM, REAR PREP AND TOILET ROOM. CLEAN EXCESSIVE DUST FROM CEILING VENT IN TOILET ROOM. INSTRUCTED TO MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTALL LIGHT IN HALLWAY LEADING TO TOILET ROOM. INSTRUCTED TO MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEES MUST WEAR HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING OR SERVING FOOD.
  5. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULITUSE UTENSILS ON SHELVING UNITS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES IN FRONT PREP AREA.MUST REPAIR OR REPLACE LID ON TOPSIDE OF FRONT PREP COOLER.MUST REMOVE FOIL FROM EXTERIOR OF FRYER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE STAINED & DAMAGED CEILING TILES IN PREP AREA , DINING AREA,TOILETROOM .MUST REMOVE SPIDER WEBS FROM UPPER WALLS AND WINDOWS IN DINING AREA.MUST CLEAN DUST BUILD UP FROM VENTILATION VENTS IN DINING AREA AND TOILETROOM.MUST SCRAPE AND PAINT PEEELING PAINT ON WALLS IN DINING AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMP SINK.
  6. Complaint

    12 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLER.OBSERVED FOOD HANDLER TOUCHING HAIR WITH PLASTIC GLOVES ON AND HANDLING FOOD ,TOUCHING THE SWINGING DOOR WITH THE SAME GLOVES ON AND HANDLING FOOD AGAIN ,HANDLING MOP WITH GLOVES ON AND HANDLING FOOD AND KNIFE WITHOUT WASHING HANDS. INSTRUCTED TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION. (CRITICAL 7-38-010A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED HAND SINK IN REAR PREP AREA NOT ACCESSIBLE.OBSERVED SEVERAL DIRTY SOILED TOWELS INSIDE OF HAND SINK BASIN AND HANGING FROM SIDE OF HAND SINK,NOT ABLE TO WASH HANDS.INSTRUCTED MANAGER TO KEEP HAND SINK FREE OF ARTICLES AND MAINTAIN FOR HAND WASHING.(CRITICAL 7-38-030)
    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS IMPROPERLY THAWING 6- 1LB. INDIVIDUALLY WRAPPED POUCHES OF SPICY TUNA ON DRAIN BOARD OF 3- COMPARTMENT SINK AT 53.8F,46.7F,45.1F,47.6F,50.5F,51.6F AND 1-2.5 LB. PACKAGE OF CRAB MEAT ON ABOVE WIRE RACK SHELF OF 3- COMPARTMENT SINK AT 49.2F AND 3- .5LB. PACKAGES OF RAW SHRIMP IN A POT OF HOT WATER IN FAR LEFT COMPARTMENT OF 3- COMPARTMENT SINK AT 90.4F,96.5F,93.1F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX. 10LBS. $80.(CRITICAL 7-38-005A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY UPON ARRIVAL WHILE POTENTIALLY HAZADOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (SPICY TUNA,SHRIMP,CRAB,SOUP,SUSHI RICE,ETC.)MUST BE ON SITE AT ALL TIMES.MANAGER ARRIVED ON SITE AT 12:20 P.M.(SERIOUS 7-38-012)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE AND LABEL DESSERTS IN DISPLAY COOLER FOR SALE WITH INFO GIVEN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE BROKEN GLASS SLIDING DOORS ON TABLE TOP SUSHI PREP COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DEBRI FROM PIPES OF COOKING EQUIPMENT AND FRYER CABINET.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRI FROM FLOOR ALONG WALL BASES IN PREP AND DISH WASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN DUST BUILD UP FROM VENTILATION VENTS IN DINING AREA AND GREASE BUILD UP AT FILTERS OF HOOD.MUST REPLACE STAINED CEILING TILES IN DINING AREA AND TOILETROOM.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNTOUT LIGHT IN TOILETROOM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR NEW EMPLOYEES.MUST ENROLL AND MAINTAIN.
  7. Canvass

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NOTED EXPOSED HAND WASH SINK AT THE REAR TO BE INACCESSIBLE WITH DISH WASHER TRAY WITH BIG PREP BOWL AND CUP AND GLASSES. ALSO NOTED A RACK HAMPER IN FRONT OF HAND WASH SINK. INSTRUCTED TO HAVE HAND WASH SINK ACCESSIBLE FOR PROPER HAND WASHING AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SUSHI,SOUP ETC).INSTRUCTED TO HAVE A FOOD MANAGER ON DUTY AT ALL TIMES FOOD IS PREPARED AND HANDLED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN ALL COOKING EQUIPMENT ESPECIALLY WITH GREASE AND DIRT ACCUMULATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE KITCHEN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED A LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOTED EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE ON SITE. INSTRUCTED MANAGEMENT TO HAVE ALL EMPLOYEES HAVE THE FOOD HANDLER INFORMATION ON SITE.
  8. Complaint

    6 infractions

    • 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 PREPARRED COOKED AND SERVED INCLUDING RAW FISH. SERIOUS VIOLATION 7-38-010 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD BELOW SUSHI PREP AREA NEEDS TO BE PAINTED OR SEALED SO THAT IT IS SMOOTH AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR UNCLEAN UNDER AND BEHIND COOKING EQUIPMENT. CLEAN AND MAINTAIN ALL FLOORS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NON WORKING WALK IN COOLER CURRENTLY USED FOR DRY STORAGE WITH NO LIGHTING AVAILABLE. MUST INSTALL AND MAINTAIN ADEQUATE LIGHTING WITHIN WALK IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • A BACK FLOW PREVENTER IS NEEDED ON MOP SINK. INSTALL AND MAINTAIN HOSE BIB OR OTHER BACK FLOW PREVENTION DEVICE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATED IN PLACE. ADDITONAL IDPH FOOD HANDLER INFORMATION PROVIDED.
  9. Canvass

    4 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE DUMSPTER LID WIDE OPEN WITH OVERFLOWING GARBAGE. SURROUNDING AREA BY THE DUMPSTER AND GREASE CONTAINER WITH DEBRIS ALL AROUND. INSTRUCTED MANAGER THAT OUTSIDE DUMPSTER AND GREASE CONTAINER MUST BE CLEAN AND MAINTAINED ALL THE TIMES AND OUTSIDE DUMPSTER LID MUST BE CLOSED ALL THE TIMES. CITATION ISSUED SERIOUS 7-38-020. MANAGER ASKED ONE OF THE EMPLOYEE TO GO OUT AND CLEAN THE SURROUNDING AREAS AND CLOSED THE LID OF THE DUMPSTER DURING INSPECTION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FILTER AND HOOD WITH GREASE ACCUMULATED. MUST CLEAN AND MAINTAIN. VENT COVER INSIDE THE WASHROOM WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULB ON THE HOOD. MUST REPLACE .
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HEAVY LEAK ON THE PIPE UNDER THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK. MUST INSTALL A BACK FLOW PREVENTER DEVICE ON THE MOP SINK FAUCET.
  10. License Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A BARRIER/DOOR TO PROTECT THE FOODS IN THE PREP AREA GOING TO THE WASHROOM.
  11. License

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK IN COOLER AT 60.0F. INSTRUCTED MANAGER THAT ALL COOLER MUST MAINTAIN A TEMPERATURE OF 40.0 F OR BELOW. (NO FOODS INSIDE THE COOLER,ESTABLISHEMNT IS NOT OPERATING AT THIS TIME). CRITICAL VOLATION 7-38-005(A).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE DUMPSTER LID NOT RODENT/INSECTS PROOFED, WITH BIG HOLE ON THE MIDDLE PORTION OF THE LID. MUST REPLACE LID . SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A BARRIER/DOOR TO PROTECT THE FOODS IN THE PREP AREA GOING TO THE WASHROOM.

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