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SYMPHONY OF MORGAN PARK

10935 S HALSTED ST, CHICAGO, IL 60628 · Long Term Care

Inspection summary

SYMPHONY OF MORGAN PARK has been inspected 13 times by Chicago Department of Public Health since November 16, 2017. The most recent inspection, on April 12, 2024, found no infractions.

1 of 13 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 8 times across 6 separate inspections, most recently on November 6, 2023. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Handwashing and staff hygieneHigher risk

    Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

    Recorded 7 times across 3 separate inspections, most recently on May 19, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on November 29, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on October 12, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times across 2 separate inspections, most recently on April 4, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS ARE NOT PROPERLY STORED WHEN NOT USED IN THE PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR OF STEAM TABLES, PREP TABLES, ROLLING CARTS, STORAGE SHELVES, HAND WASHING SINK AND ON ALL COOKING EQUIPMENT. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK AT THE BASE OF THE RIGHT FAUCET ON THE 3-COMPARTMENT SINK IN THE KITCHEN AREA. INSTRUCTED MANAGER TO FIX AND MAINTAIN SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING AND DAMAGED BASEBOARDS ALONG WALLS. INSTRUCTED MANAGER TO REPLACE. OBSERVED LEAKS FROM THE CEILING IN THE REAR DRY STORAGE. INSTRUCTED MANAGER TO FIX AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD, DIRT AND DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NONE OF THE TOILET ROOMS (MEN/WOMEN'S IN FRONT LOBBY AND REAR TOILET ROOM USED BY THE KITCHEN STAFF) HAS WORKING MECHANICAL VENTILATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN ALL VENTILATION.
  3. Canvass

    6 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN DRY STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR OF STEAM TABLES, PREP TABLES, ROLLING CARTS, ETC. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LOOSE FAUCET HANDLE ON HAND WASHING SINK IN NORTH WASHROOM. INSTRUCTED MANAGER TO REPAIR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN NORTH WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING AND DAMAGED BASEBOARDS ALONG WALLS. INSTRUCTED MANAGER TO REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  4. Canvass Re-Inspection

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • SEE VIOLATION#2
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO MANAGER ON DUTY WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT THIS TIME OF INSPECTION, TCS FOODS BEING PREPARED, HANDLED ( SLICED WATERMELON SALAD), ETC. INSTRUCTED EMPLOYEE WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST BE AVAILABLE ON SITE AT ALL TIMES. PRIORITY FOUNDATION ISSUED 7-38-012.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXTERIOR OF DISHMACHINE , FOOD CARTS,ETC NOT MAINTAINED. INSTRUCTED TO CLEAN/MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING INIDE WALK IN COOLER, DISHWASHING AREAS, PREP AREA. INSTRUCTED TO CLEAN DEBRIS. MUST MAINTAIN
  5. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED DISHWASHING FACILITIES NOT MAINTAINED. NO PAPER TOWELS PROVIDED AT HANDWASHING SINKS LOCATED AT PREP, DISHWASHING ROOM AND IN WASHROOM. INSTRUCTED TO PROVIDE AT ALL TIMES. PIC PROVIDED PAPER TOWELS DURING INSPECTION-COS. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-030(C).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXTERIOR OF DISHMACHINE , FOOD CARTS,ETC NOT MAINTAINED. INSTRUCTED TO CLEAN/MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • PREMISES OUTSIDE GARBAGE AREA NOT MAINTAINED, OBSERVED OPEN OVERFLOWING DUMPSTER FILLED WITH TRASH.LID MISSING ON ONE DUMPSTER. INSTRUCTED TO MAINTAIN.MUST REPLACE LID. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-020(B).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING INIDE WALK IN COOLER, DISHWASHING AREAS, PREP AREA. INSTRUCTED TO CLEAN DEBRIS. MUST MAINTAIN.
  6. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING IN THE DRY STORAGE AREA ALONG THE WALL BASE AND CORNERS, ALSO FLOORS NEED CLEANING IN THE DISH WASHING AREA TO REMOVE DEBRIS AND SPILLS.
  7. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED (PIC) HAS NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. (PIC)UNABLE TO PROVIDE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE AT THIS TIME WHEN( TCS) FOODS, IS BEING COOKED AND FOOD( EGGS,ETC) IS BEING PREPARED FOR FOOD TRAYS FOR PATIENTS. PRIORITY FOUNDATION ISSUED 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY FOR EMPLOYEE HEALTH. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED PROCEDURE IN PLACE. HOWEVER MUST PROVIDE ALL NECESSARY ITEMS NEEDED IN POLICY INCLUDING DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • WASHROOMS USED BY FEMALES MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS.OBSERVED NO COCERED RECEPTACLE FOR SANITARY NAPKINS. NUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING CEILING TILES ABLOVE ICE MACHINE CLOSET ON 1ST FLOOR DINING ROOM. MUST INSTALL.
  8. Complaint Re-Inspection

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED FAUCET LOOSE AT HAND WASHING SINK IN MIDDLE PREP AREA. INSTRUCTED MANAGER TO TIGHTEN FAUCET AND MAINTAIN.
  9. Complaint

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(A).
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORTIY FOUNDATION VIOLATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN WASHROOM, DISH ROOM, AND REAR PREP AREAS. HAND WASHING SIGNS SHALL BE PROVIDED AT ALL HAND WASHING SINKS USED BY EMPLOYEES AND SHALL BE CLEARLY VISIBLE TO EMPLOYEES.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-205.11(A)OBSERVED HAND WASHING SINKS NOT ACCESSIBLE IN PREP AND DISH WASHING AREAS. OBSERVED HAND WASHING SINK IN DISH MACHINE AREA FILLED WITH MULTI-USE SPOON AND PLASTIC CUPS, HAND WASHING SINK IN REAR PREP AREA NEAR STAND UP MIXER FILLED WITH EQUIPMENT AND BLOCKED BY SPICE CART. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM HAND WASHING SINKS. HAND WASHING SINKS MUST BE ACCESSIBLE FOR EMPLOYEE USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202-12(A) OBSERVED NO HOT OR COLD RUNNING WATER AT HAND WASHING SINK IN DISH MACHINE AREA. INSTRUCTED MANAGER TO PROVIDE RUNNING WATER AT A TEMPERATURE OF AT LEAST 100F THOUGH MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION CITATION ISSUED 7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.11 OBSERVED NO SOAP AT HAND WASHING SINKS IN REAR PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO PROVIDE SOAP AT HAND WASHING SINKS FOR PROPER HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-501.112(A)(2) OBSERVED HIGH TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS, FINAL RINSE 110F. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN FINAL RINSE AT 180F. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY CITATION ISSUED 7-38-025
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED BULK CONTAINER OF SUGAR NOT PROPERLY LABELED IN PREP AREA. INSTRUCTED MANAGER TO LABEL SUGAR CONTAINER. ALL FOOD REMOVED FROM ORIGINAL PACKAGING SHALL BE IDENTIFIED WITH COMMON NAME OF FOOD.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11(A)(3) OBSERVED FOOD STORED ON FLOOR INSIDE WALK-IN COOLER. ALL FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING AT LEAST SIX INCHES OFF FLOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.119(B)(C) OBSERVED FOOD DEBRIS ON SURFACES INSIDE COOKING EQUIPMENT, OVEN, PREP TABLES, STEAM TABLES, ROLLING CARTS. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED FAUCET LOOSE AT HAND WASHING SINK IN MIDDLE PREP AREA. INSTRUCTED MANAGER TO TIGHTEN FAUCET AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FOOD DEBRIS AND EXCESS WATER ON FLOORS IN DISH WASHING, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN DISH WASHING, PREP, AND STORAGE AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 OBSERVED LOOSE FLOOR GROUT ON FLOORS NEAR 1-COMPARTMENT SINK IN PREP AREA. INSTRUCTED MANAGER TO GROUT FLOOR TILES AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11(A) OBSERVED LIGHT SHIELD MISSING IN DISH ROOM. INSTRUCTED MANAGER TO REPLACE MISSING LIGHT SHIELD AND MAINTAIN.
  10. Complaint Re-Inspection

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED MANAGER ON DUTY OR ORIGINAL CHICAGO FOOD SANITATION CERTIFICATE POSTED WHEN COOKED SAUSAGE(168.6F) AND EGGS(150.9F) PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND ORIGINAL CERTIFICATE POSTED AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, STEAM TABLES, BEVERAGE MACHINES, ICE MACHINES, CAN OPENER, KNIFE RACK, SHELVING UNITS, CABINETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DINING, AND DISHWASHING AREAS. SEAL ALL OPENINGS IN FLOOR ALONG WALLS IN DISH WASHING AREA. GROUT LOOSE FLOOR TILES UNDER 3-COMPARTMENT SINK AND BEHIND COOKING EQUIPMENT IN PREP AREA. REPLACE DAMAGED FLOOR TILES IN REAR DISH WASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL OPENINGS ALONG BASEBOARDS IN PREP AND DISH WASHING AREAS.
  11. Complaint

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED TURKEY SAUSAGE DISPLAYED FOR SERVICE ON STEAM TABLE AT IMPROPER TEMPERATURE 101.6F-116.4F INSTRUCTED MANAGER TO DISCARD. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 10 MICE DROPPINGS ON FLOOR IN CORNER OF DRY FOOD STORAGE AREA, 10 MICE DROPPINGS INSIDE CABINET BETWEEN SINK AND STOVE IN DINING ROOM. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. FRONT DOOR NOT RODENT PROOFED, 1/4" GAP ON BOTTOM RIGHT CORNER OF DOOR. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED SAUSAGE(145.6F) PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND CERTIFICATE POSTED AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS ON CONDIMENT CART AND UNDER PREP TABLES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, STEAM TABLES, BEVERAGE MACHINES, ICE MACHINES, CAN OPENER, KNIFE RACK, SHELVING UNITS, CABINETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DINING, AND DISHWASHING AREAS. SEAL ALL OPENINGS IN FLOOR ALONG WALLS IN DISH WASHING AREA. GROUT LOOSE FLOOR TILES UNDER 3-COMPARTMENT SINK AND BEHIND COOKING EQUIPMENT IN PREP AREA. REPLACE DAMAGED FLOOR TILES IN REAR DISH WASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS ALONG BASEBOARDS AND CLEAN ALL CEILING TILES IN DISH WASHING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE INOPERABLE LIGHT BULBS IN VENTILATION HOOD. REPLACE MISSING LIGHT SHIELD IN DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCETS ON 3-COMPARTMENT SINK AND SPRAYER ON SCRAPE SINK IN DISH WASHING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN FREEZER. REMOVE ALL SOILED WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  12. License Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN OF DEBRIS UNDER 3- COMPARTMENT SINK, DISH MACHINE, CHEMICAL ROOM STORAGE SHELVES,AND DRY STORAGE ROOM SHELVES. ALSO OPENINGS ALONG COVING IN PREP AREA.MUST SEAL ALONG COVING
  13. License

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND GROUND COOKED TURKEY SAUSAGE INSIDE WALK IN COOLER AT IMPROPER COLD TEMPERATURE OF 60.8F AND COOKED OATMEAL WITH MILK ON IT AT IMPROPER TEMPERATURE OF 60.7F. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. APPROX 3-LBS FOOD WAS REMOVED AND DISCARDED BY MANAGER-CDI. CRITICAL VIOLATION 7-38-005A.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HAND SINK IN KITCKEN BY TRAY LINE REMOVED FROM WALL AND THE 2ND HAND SINK NOT WORKING, IN POOR REPAIR( ONE FOOT PETAL MISSING) NO WATER AT SINK. INSTRUCTED TO REPLACE MISSING HAND SINK AND REPAIR 2ND HAND SINK BY DOUGH MIXER. CRITICAL VIOLATION 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN OF DEBRIS UNDER 3- COMPARTMENT SINK, DISH MACHINE, CHEMICAL ROOM STORAGE SHELVES,AND DRY STORAGE ROOM SHELVES. ALSO OPENINGS ALONG COVING IN PREP AREA.MUST SEAL ALONG COVING.

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