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TAKOZ

2229 W TAYLOR ST, CHICAGO, IL 60612 · Restaurant

Inspection summary

TAKOZ has been inspected 18 times by Chicago Department of Public Health since October 19, 2010. The most recent inspection, on August 23, 2018, found no infractions.

4 of 18 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.

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.

  • 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 July 2, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 times across 3 separate inspections, most recently on September 25, 2012. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 December 18, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 17, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 once on September 25, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

18 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE COOKING EQUIPMENT TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. REPLACE FLOOR TILES WHERE MISSING. MUST CORRECT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AT COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. MUST CLEAN AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLERS IN NEED OF FOOD HANDER CERTIFICATES. MUST PROVIDE AND MAINTAIN.
  3. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND SOME CUTTING BOARDS IN THE PREP AREA AND ON THE STORAGE RACK WITH DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO EITHER SAND OR REPLACE THOSE CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE GRILL AND THE REAR REACH IN COOLER. REMOVE GREASE, FOOD AND BLOOD STAINS (COOLER).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND THE REAR DISH WASHING AREA WITHOUT ADEQUATE LIGHTING. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK AT THE ELBOW OF THE FAUCET ON THE 3-COMPARTMENT SINK. INSTRUCTED TO FIX AND MAINTAIN THE LEAK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO STORE ALL MOPS UP TO DRY WHEN NOT IN USE. MAINTAIN SAME.
  4. Canvass

    8 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • FOUND NO CHEMICAL TEST KIT FOR THE SANITIZER USED AT THE 3-COMPARTMENT SINK. INSTRUCTED TO OBTAIN, USE AND MAINTAIN CHEMICAL TEST KIT. SERIOUS VIOLATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND PREVIOUS MINOR VIOLATIONS FROM REPORT #1559846 DATED 07/02/15 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 32- MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS TO STORE FOODS. 36-MUST INSTALL A LIGHT SHIELD ON THE FIXTURE IN THE REAR AREA ABOVE THE FREEZER. 38-THE DEEP FRYER MUST BE STORED UNDERNEATH THE VENTILATION HOOD. MUST MOVE UNDER THE VENTILATION HOOD. 45-ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND SOME CUTTING BOARDS IN THE PREP AREA AND ON THE STORAGE RACK WITH DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO EITHER SAND OR REPLACE THOSE CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE GRILL AND THE REAR REACH IN COOLER. REMOVE GREASE, FOOD AND BLOOD STAINS (COOLER).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND THE REAR DISH WASHING AREA WITHOUT ADEQUATE LIGHTING. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK AT THE ELBOW OF THE FAUCET ON THE 3-COMPARTMENT SINK. INSTRUCTED TO FIX AND MAINTAIN THE LEAK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO STORE ALL MOPS UP TO DRY WHEN NOT IN USE. MAINTAIN SAME.
  5. Consultation

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED COOKED RICE STORED IN CONTACT WITH A PLASTIC GROCERY BAG IN A STAINLESS STEEL CONTAINER IN THE STEAM TABLE. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS TO STORE FOODS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE FOOD DEBRIS FROM THE WALL BEHIND THE COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST INSTALL A LIGHT SHIELD ON THE FIXTURE IN THE REAR AREA ABOVE THE FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE DEEP FRYER MUST BE STORED UNDERNEATH THE VENTILATION HOOD. MUST MOVE UNDER THE VENTILATION HOOD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED PREP COOLERS WITHOUT VISIBLE THERMOMETERS INSIDE OF THEM. MUST PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
  6. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PREP COOLER NEXT TO THE STEAM TABLE WITH AN AIR TEMPERATURE OF 52.1F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN AND CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER NEXT TO THE STEAM TABLE. OBSERVED FISH AT 50.1F, CHEESE AT 56.6F, CHICKEN AT 57.9F, CHORIZO AT 56.4F, SHRIMP AT 58.1F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $75. CRITICAL VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED COOKED RICE STORED IN CONTACT WITH A PLASTIC GROCERY BAG IN A STAINLESS STEEL CONTAINER IN THE STEAM TABLE. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS TO STORE FOODS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE FOOD DEBRIS FROM THE WALL BEHIND THE COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST INSTALL A LIGHT SHIELD ON THE FIXTURE IN THE REAR AREA ABOVE THE FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE DEEP FRYER MUST BE STORED UNDERNEATH THE VENTILATION HOOD. MUST MOVE UNDER THE VENTILATION HOOD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED PREP COOLERS WITHOUT VISIBLE THERMOMETERS INSIDE OF THEM. MUST PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
  7. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED MANAGER TO LABEL BULK STORAGE CONTAINER WITH THE NAME OF ITEMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR BOTTOM OF THE REACH IN FREEZER TO REMOVE SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN CORNERS IN THE REAR STORAGE AREA TO REMOVE DEBRIS.
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOORS IN POOR REPAIR IN SPOTS CRACK TILES. MUST REPAIR AND/OR REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED MISSING AND DAMAGE WALL BASE COVING BEHIND COOKING EQUIPMENT. MUST REPLACE TO PREVENT ENTRY POINTS FOR PEST. ALSO MUST REPAIR THE WEATHER STRIP AT BOTTOM OF THE FRONT DOOR.
  9. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD CONTAINERS IN THE REAR PREP AREA UNDERNEATH TABLE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN BOTTOM COMPARTMENTS OF THE DEEP FRYER,HAS GREASE BUILD-UP IN THE REAR OF PREMISES AND CLEAN INTERIOR OF THE PREP COOLER IN REAR OF PREMISES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS BEHIND ALL HEAVY EQUIPMENT IN THE REAR OF PREMISES,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALL IN THE REAR PREP AREA NEXT TO THE CHEST FREEZER,HAS CHIP PAINT ON WALL MUST REMOVE
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE PREP COOLER IN RER OF PREMISES
  10. Canvass

    0 infractions

  11. Complaint Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS IN THE KITCHEN ARE DIRTY AND HAVE MISSING BASEBOARDS, INSTALL SMOOTH CLEANABLE BASE BOARDS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • : THE LIGHTING ABOVE THE COOKING AREA IS NOT SHIELDED AGAINST BREAKAGE, INSTALL LIGHT SHIELDS.
  12. Complaint

    9 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • FOOD HANDLERS OBSERVED NOT WASHING HANDS AFTER EXITING THE WASHROOM AND AFTER HANDLING DIRTY DISHES AND THEN OPENING AND TOUCHING THE REFRIGERATOR AND HANDLING FOOD. NO TOWELS AT THE EXPOSED HANDSINK.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOGBOOK ON PREMISES. OBTAIN AND KEEP AND UP TO DATE PEST CONTROL LOG BOOK.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PER REPORT # 679278 DATED FEB 14, 2012 Install additional lighting in the front and rear prep areas. Employees must wear adequate hair restraints and clean aprons or uniforms over street clothes. NO ADDITIONAL LIGHTING INSTALLED, THE COOKING AND WAREWASHING AREAS ARE VERY DARK, INSTALL ADDITIONAL SHIELDED LIGHTING. FOOD HANDLERS WEAR STREET CLOTHES AND HAVE TIED UP HAIR PAST THERE SHOULDERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE WOODEN BOARD ON TOP OF THE FREEZER IS DIRTY AND UNSANITARY; CLEAN, RESURFACE OR REMOVE THE ABOVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS IN THE KITCHEN ARE DIRTY AND HAVE MISSING BASEBOARDS, INSTALL SMOOTH CLEANABLE BASE BOARDS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHTING ABOVE THE COOKING AREA IS NOT SHIELDED AGAINST BREAKAGE, INSTALL LIGHT SHIELDS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • THE BATHROOM DOOR IS NOT SELF CLOSING, INSTALL A SELF CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FRONT EXPOSED HANDSINK IS OUT 0F ORDER, REPAIR OR REMOVE SINK. THE EXHAUST HOOD IS VERY GREASY AND DRIPPING, CLEAN THE HOOD IN DETAIL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THE REAR TWO DOOR COOLER HAS NO WORKING THERMOMETER, INSTALL A NEW WORKING THERMOMETER.
  13. Canvass Re-Inspection

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Install additional lighting in the front and rear prep areas.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Employees must wear adequate hair restraints and clean aprons or uniforms over street clothes.
  14. Canvass

    3 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing facilities must comply with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. The three compartment sink is missing three working stoppers and is too small to adequately wash, rinse and sanitize the cutting boards and other multi-use equipment. Install a threee compartment sink with an attached metal drainboard or approved dishwashing machine large enough to wash, rinse and sanitize your largest piece of food equipment. TICKET # H000075456 AND H00007 ISSUED, COURT DATE FEBRUARY 2, 2012. 2:00 PM @ 400 W SUPERIOR ROOM # 112. SEE THE MAIL IN AND IN PERSON PAYMENT OPTIONS ON THE BACK OF THE TICKET.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Both the front and rear food prep areas are dark. 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.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. All employees must wear garments that are clean and of washable character and nature. The cooks must wear adequate hair restraints and at least an apron over there street clothes while preparing food.
  15. Short Form Complaint

    0 infractions

  16. Short Form Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GENERAL CLEANING NEEDED TO EXTERIOR SURFACES OF COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REATTACH WALL COVING ALONG WALL BASE IN DINING AREA WHERE NEEDED.
  17. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GENERAL CLEANING NEEDED TO EXTERIOR SURFACES OF COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REATTACH WALL COVING ALONG WALL BASE IN DINING AREA WHERE NEEDED.
  18. License

    0 infractions

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