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TAIPEI CAFE

2609-2611 S HALSTED ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

TAIPEI CAFE has been inspected 16 times by Chicago Department of Public Health since November 29, 2016. The most recent inspection, on July 14, 2025, recorded 4 infractions.

2 of 16 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, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 10 times across 7 separate inspections, most recently on July 14, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 10 times across 8 separate inspections, most recently on October 24, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 7 times across 6 separate inspections, most recently on July 14, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 5 times across 4 separate inspections, most recently on July 3, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on June 29, 2023. For example: FOOD SEPARATED AND PROTECTED

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.

16 inspections

  1. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL LARGE BULK STORAGE CONTAINER WITH PRODUCT NAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN ALL STORAGE SHELVINGS, INTERIOR OF ALL COOLERS AND FREEZERS TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE FANS IN THE KITCHEN TO REMOVE DUST.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN THE WALLS AND FLOORS THROUGH OUT ESPECIALLY ALONG THE WALL BASE AND IN CORNERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED MANAGER ALLERGEN TRAINING EXPIRED. MUST RENEW AND MAINTAIN.
  2. Canvass

    7 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER AT(CHLORINE) AT THE TIME OF INSPECTION WAS 00 P.P.M. INSTRUCTED NOT TO USE IT UNTIL THE EQUIPMENT IS PROPERLY SANITIZED AT A MINIMUM OF 50 P.P.M. EQUIPMENT MUST PROPERLY SANITIZE .TECHNICIAN CAME DURING THE INSPECTION AND FIXED THE ISSUE. AT THE END OF INSPECTION SANITIZER WAS READING 50 PPM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT IN SMALL AND LARGE COLD HOLD UNIT IN THE KITCHEN. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TWO CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST CONCENTRATION OF SANITIZER IN 3 COMPARTMENT SINK AND LOW TEMPERATURE DISH WASHING MACHINE. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PF PROPERLY. TECHNICIAN WHO CAME TO FIX THE SANITIZING ISSUE BROUGHT TEST STRIPS. PRIORITY FOUNDATION. 7-38-005 CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING.
  3. Non-Inspection

    0 infractions

  4. Canvass Re-Inspection

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 MUST CLEAN THE HOODABOVE THE COOKING EQUIPMENT FILLED WITH GREASE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
  5. Canvass Re-Inspection

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) IS BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-205.11 FOUND WATER STEAMER DRAIN PIPE LOCATED IN FRONT PREP HANDWASHING SINK. OBSERVED FOOD HANDLER RINSE CUPS AND DRAIN THEM ON THE DRAINBOARD LOCATED ON THE HANDWASHING SINK. HANDWASHING SINKS SHOULD BE USED FOR HANDWASHING PURPOSES ONLY. INSTRUCTED TO REMOVE DRAIN PIPE AND NO LONGER USE HANDWASHING SINK AS PREP SINK. PRIORITY FOUNDATION VIOLATION CITATION ISSUED. PRIORITY FOUNDATION VIOLATION. 7-39-030(C). CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED TAGGED REACH-IN COOLER IN USE LOCATED AT FRONT PREP AT AN IMPROPER COLD HOLDING TEMPERATURE OF 48F AT THE TIME OF INSPECTION. REACH IN COOLERS TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH-IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 4-301.16 FOUND NO FOOD PREP SINK IN FRONT OF FOOD PREP/TEA STATION. INSTRUCTED MANAGER TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 FOUND FLOORS AND WALLS BEHIND AND UNDER ALL COOKING EQUIPMENT, ALL STORAGE SHELVES, AND DISH MACHINE FILLED WITH AN EXCESSIVE AMOUNT OF FOOD DEBRIS AND GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 MUST CLEAN THE HOOD AND FILTER ABOVE THE COOKING EQUIPMENT FILLED WITH GREASE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
  6. Canvass

    13 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND WATER STEAMER DRAIN PIPE LOCATED IN FRONT PREP HANDWASHING SINK. OBSERVED FOOD HANDLER RINSE CUPS AND DRAIN THEM ON THE DRAINBOARD LOCATED ON THE HANDWASHING SINK. HANDWASHING SINKS SHOULD BE USED FOR HANDWASHING PURPOSES ONLY. INSTRUCTED TO REMOVE DRAIN PIPE AND NO LONGER USE HANDWASHING SINK AS PREP SINK. PRIORITY FOUNDATION VIOLATION CITATION ISSUED. PRIORITY FOUNDATION VIOLATION. 7-39-030(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND CUSTOMER AND EMPLOYEE WOMEN'S TOILET ROOM HANDWASHING SINK WATER TEMPERATURE AT 71F. MUST PROVIDE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED INADEQUATE FOOD STORAGE PRACTICES. OBSERVED RAW PORK UNCOVERED AND STORED DIRECTLY ON/OVER AN OPEN BOX OF BEAN SPROUTS. FOOD SHALL BE PROTECTED FROM CROSS-CONTAMINATION BY ARRANGING ALL FOODS TO BE STORED, HELD, AND DISPLAYED IN ORDER OF MINIMUM COOKING TEMPERATURES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. INSTRUCTED MANAGER TO DISCARD 20 LBS OF BEAN SPROUTS AT $50.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MILK, HEAVY CREAM, PUDDING MADE FROM POWDER THAT CONTAINS MILK) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 52F - 49F LOCATED IN 2 REACH-IN COOLERS IN FRONT PREP. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AT 15 GALLONS AND 10 LBS COST $130. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): PUDDING (MADE FROM POWDER THAT CONTAINS MILK), COOKED KALE, COOKED NOODLES, HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED TWO REACH-IN COOLERS LOCATED AT FRONT PREP AT AN IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 49F - 53F AT THE TIME OF INSPECTION. REACH IN COOLERS TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH-IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO THERMOMETER IN COOLER LOCATED IN DINING AREA AND REAR PREP. MUST PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND SUGAR, FLOUR, AND RICE STORED IN BULK CONTAINERS WITHOUT LABELS. INSTRUCTED MANAGER TO PROVIDE COMMON NAME TO FOOD ITEMS WHEN TAKEN OUT OF THEIR ORIGINAL CONTAINER.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • FOUND SINGLE-SERVICE FOOD CONTAINERS AND PAPER TOWELS STORED DIRECTLY ON THE FLOOR. INSTRUCTED MANAGER TO ELEVATE 6 INCHES OFF OF FLOOR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO FOOD PREP SINK IN FRONT OF FOOD PREP/TEA STATION. INSTRUCTED MANAGER TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS AND WALLS BEHIND AND UNDER ALL COOKING EQUIPMENT, ALL STORAGE SHELVES, AND DISH MACHINE FILLED WITH AN EXCESSIVE AMOUNT OF FOOD DEBRIS AND GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN THE HOOD AND FILTER ABOVE THE COOKING EQUIPMENT FILLED WITH GREASE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND CONTINUED NON- COMPLIANCE FROM INSPECTION REPORT #2528853 CONDUCTED ON 8/31/21. 6-501.14 OBSERVED CLUTTER THROUGHOUT THE STORAGE AREAS. MUST ORGANIZE TO PREVENT HARBORAGE. ALSO, MAINTAIN AREAS FOR EASY CLEANING AND PEST MONITORING. 4-601.11(C)MUST CLEAN ALL STORAGE SHELVING INTERIOR OF THE COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS. THE FOLLOWING PREVIOUS CORE VIOLATIONS WERE NOT CORRECTED. INSTRUCTED MANAGER TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  7. Canvass

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED MANAGER TO LABEL ALL PRECOOKED AND PREPARED FOOD ITEMS IN THE WALK IN COOLER WITH PRODUCT NAME AND DATE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED MANAGER TO PROPERLY ELEVATE AND COVER ALL FOOD ITEMS INSIDE THE WALK IN COOLER TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD STORED IN GROCERY BAGS IN THE FREEZER. INSTRUCTED MANAGER TO USE FOOD GRADE STORAGE CONTAINER AND/OR BAGS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN ALL STORAGE SHELVING, INTERIOR OF THE COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED DETAIL CLEANING ALONG THE WALL BASE AND IN CORNER THROUGH OUT THE PREP AREA AND REAR STORAGE AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER THROUGH OUT THE STORAGE AREAS. MUST ORGANIZE TO PREVENT HARBORAGE. ALSO MAINTAIN AREAS FOR EASY CLEANING AND PEST MONITORING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN THE HOOD AND FILTER ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
  8. Canvass

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE ALL COOLERS AND FREEZERS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED MANAGER TO PROPERLY ELEVATE AND COVER ALL FOOD ITEMS INSIDE THE WALK IN COOLER TO PREVENT CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF PREP COOLERS,REACH IN COOLERS TO REMOVE SPILLS AND DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING THROUGH OUT TO REMOVE SPILLS, DEBRIS AND/OR GREASE.
  9. Complaint Re-Inspection

    0 infractions

  10. Complaint Re-Inspection

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED PORK 212*F, RICE 154*F. PRIORITY FOUNDATION 7-38-012, CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • SEE VIOLATION # 59.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • SEE VIOLATION # 59
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • OBSERVED NON COMPLIANCE ON VIOLATION #60 VIOLATION #48,AND #51 FROM REPORT 2303276 DATE 7/24/2019. #48 OBSERVED LARGE POTS AND NO WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING.OBSERVED LARGE POTS FOR COOKING FOOD PORK/CHICKEN UNABLE TO FULLY SUBMERGE IN 3 COMPARTMENT SINK, INSTRUCTED TO PROVIDE PROPER EQUIPMENT(SMALLER POTS)ABLE TO FULLY SUBMERGE IN BASIN OF 3 COMPARTMENT SINK OR HAVE A WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING. #51 OBSERVED NO DIPPERWELL INSTALLED FOR HAND DIPPED ICECREAM AT THIS TIME.INSTRUCTED TO PROVIDE WITH COLD RUNNING WATER AND CONNECTED TO PROPER PLUMBING/DRAIN. PRIORITY VIOLATION 7-42-090, CITATION ISSUED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • SEE VIOLATION #59.
  11. Complaint

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED 37 1/2 DOZ OF EGGS IMPROPER TEMPERATURE 80*F. DELIVERED 7/15/2019, SITTING ON THE FLOOR OVER 2 NITE, AND A SMALL FAN SITTING ON TOP THE EGG BOXES THE EGGS WERE NOT KEPT AT PROPER TEMPERATURE 41*F, OR BELOW.PRIORITY 7-38-005 CITATION ISSUED. MANAGER DENATURED/DISPOSED OF THE 37 1/2 DOZ OF EGGS AT IMPROPER TEMPERATURE VALUE $25.00.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE REAR STORAGE AREA STORAGE SHELVES, AND BULK CONTAINERS EXTERIOR WITH SOY SAUCE ALL OVER THE SHELF, AND EXTERIOR OF CONTAINERS, INSTRUCTED TO CLEAN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • SEE VIOLATION #60
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • SEE VIOLATION #60.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED NON COMPLIANCE WITH VIOLATIONS #48, AND #51 FROM REPORT 2282694 DATE 4/5/2019, CORRECT BY DATE 7/5/2019. VIOLATION #48 SAME LARGE POTS, AND NO WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WA REWASHING OBSERVED LARGE POTS FOR COOKING FOOD CHICKEN, AND PORK UNABLE TO FULLY SUBMERGE IN 3 COMPARTMENT SINK, INSTRUCTED TO PROVIDE PROPER EQUIPMENT ABLE TO FULLY SUBMERGE IN BASIN OF 3 COMPARTMENT SINK OR HAVE A WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WA REWASHING. VIOLATION #51 OBSERVED NO DIPPER WELL FOR HAND DIPPED ICE CREAM AT THIS TIME, INSTRUCTED TO PROVIDE WITH COLD RUINING WATER AND CONNECTED TO PROPER PLUMBING. PRIORITY FOUNDATION 7-42-090, CITATION ISSUED.
  12. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. NEED DISINFECTANT RATED FOR NOROVIRUS, OR PROPER CHLORINE TEST STRIPS RANGE 1000-5000PPM.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED IN FRONT SMALL BOTTLES OF DIFFERENT FLAVORS AT DRINK STATION NOT PROPERLY LABELED TAKEN FROM ORIGINAL CONTAINER, ALSO IN THE REAR THERE IS A MIXTURE OF SPICES NOT IN ORIGINAL CONTAINER NO PROPERLY LABELED, INSTRUCTED TO LABEL ALL CONTAINERS AND PACKAGES WITH COMMON NAME/INGREDIENTS FOR THE SPICE BAGS IN REAR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHES IMPROPERLY STORED ON THE FRONT DIRNK STATION AND REAR PREP TABLE, INSTRUCTED TO STORE IN PROPER SANITIZING SOLUTIONS BETWEEN USE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE POTS FOR COOKING FOOD CHICKEN, PORK UNABLE TO FULY SUBMERGE IN 3 COMPARTMENT SINK, INSTRUCTED TO PROVIDE PROPER EQUIPMENT ABLE TO FULLY SUBMERGE IN BASINS OF 3 COMPARTMENT SINK OR HAVE A WRITTENPROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING EQUIPMENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR OF THE 2 DOOR FREEZER NOT CLEAN, INSTRUCTED TO CLEAN, ALSO CLEAN INTERIOR OF THE TOASTER OVEN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO DIPERWELL FOR HAND DIPPED ICE CREAM, INSTRUCTED TO PROVIDE WITH COLD RUNING WATER, AND CONNECTED TO PROPER PLUMBING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.
  13. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD (41/2 DOZEN EGGS ON PREP COUNTER IN CARTON AND BOWL)AT IMPROPER TEMPERATURE RANGING FROM 66-70F. MANAGER VOLUTARILY DENATURED AND DISCARDED. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER AT ALL TIMES. APPROX. WEIGHT 8LBS AND APPROX. VALUE $20.00. CRITICAL VIOLATION 7-38-005(A).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN/SANITIZE MULTI-USE UTENSILS AND PROPERLY STORE CLEAN AFTER USE. CLEAN SANITIZE KNIFE RACK IN PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN/SANITIZE INTERIOR BOTTOM AND LEDGING OF REFRIGERATION AND FREEZER UNITS OF HEAVILY ENCRUSTED FOOD DEBRIS AND SPILLS. CLEAN EXTERIOR OF UNITS AS WELL INCLUDING PREP TABLES AND COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT OF FOOD DEBRIS AND SPILLS AND UNDER SHELVING OF REAR DRY FOOD STORAGE AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN DRY FOOD STORAGE AREA, ORGANIZE AND MAINTAIN AT ALL TIMES.
  14. Canvass Re-Inspection

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.) MUST LABEL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT DRY STORAGE AREAS. MUST CLEAN AND SANITIZE.
  15. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND APPROXIMATELY 30 POUNDS OF COOKED PORK BELLY INSIDE WALK IN COOLER AT 50.3F. CRITICAL VIOLATION.7-38-005A. DISPOSED OF 30 POUNDS OF PORK. VALUE AT 50 DOLLARS. INSTRUCTED MANAGEMENT TO PROPERLY COOL COOKED FOOD BEFORE STORING INSIDE COOLERS.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED ABOUT 30 FRUIT FLIES ON WALLS AT FRONT JUICE PREPARATION AREAS. MUST CLEAN AND SANITIZE JUICE PREPARATION AREAS, NOTIFY PEST CONTROL OPERATOR, AND MUST ELIMINATE FRUIT FLIES. SERIOUS VIOLATION. 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.) MUST LABEL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT DRY STORAGE AREAS. MUST CLEAN AND SANITIZE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOODHANDLERS NOT WEARING HAIR RESTRAINTS. MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOODHANDLERS AT PREMISES WITH NO FOODHANDLER CERTIFICATES. MUST PROVIDE.
  16. License

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETERS IN THE REFRIGERATORS OR PREP COOLERS. INSTRUCTED TO PROVIDE THERMOMETERS AND MAINTAIN.

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