Skip to content
Loading map…

TANGO SUR

3761-3763 N SOUTHPORT AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

TANGO SUR has been inspected 21 times by Chicago Department of Public Health since June 16, 2010. The most recent inspection, on November 20, 2025, recorded 4 infractions.

4 of 21 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Protecting food from contamination and Handwashing and staff hygiene.

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 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 November 20, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 6 times across 5 separate inspections, most recently on October 27, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 5 separate inspections, most recently on November 20, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 5 times across 4 separate inspections, most recently on August 23, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 once on June 11, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

21 inspections

  1. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR EXPOSED HAND WASHING SINK IN BASEMENT FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY BOTTOM OF PREP TABLE ON BASEMENT FOOD PREP AREA. MUST REPAINT AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE EXPOSED HAND WASHING SINK LOCATED ON THE BASEMENT.
  2. Canvass

    5 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED THE SCOOPS STORED IN DRY STORAGE BINS STORED WITH HANDLES IN CONTACT WITH FOOD ITEMS IN BINS. INSTRUCTED MANAGER TO STORE ALL SCOOPS WITH HANDLES NOT IN CONTACT WITH FOOD ITEMS IN DRY STORAGE BINS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED WOMEN'S BATHROOM NEXT TO CASHIER AREA TO HAVE A TRASH CAN WITHOUT A LID. INSTRUCTED MANAGER TO PROVIDE TRASH CAN WITH A LID FOR ALL UNISEX AND WOMEN'S BATHROOMS ON SITE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR UNDER THE DISH MACHINE TO BE HEAVILY SOILED WITH BUILD UP OF SPILLAGE AND DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AREA FREE OF EXCESS BUILD UP AND DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE CEILING ABOVE THE GREASE TRAP IN THE BASEMENT DRY STORAGE AREA TO BE HEAVILY DAMAGED AND MISSING PORTIONS, EXPOSING THE PIPES AND WIRES ABOVE. INSTRUCTED MANAGER TO REPAIR DAMAGED CEILING AND PROVIDE A CLEANABLE SURFACE TO PROTECT FROM POTENTIAL SOURCES OF CONTAMINATION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED MISSING CERTIFIED FOOD MANAGERS WITHOUT ALLERGEN TRAINING CERTIFICATE FOR 2 OF THE 3 MANAGERS. INSTRUCTED MANAGER TO PROVIDE ALLERGEN TRAINING CERTIFICATE FOR EVERY CERTIFIED FOOD MANAGER.
  3. Non-Inspection

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Canvass

    6 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD CONTAINERS ARE STORED ON THE FLOOR INSIDE THE 2 DOOR REFRIGERATION UNIT AND WALK-IN COOLER AT THE BASEMENT FOOD PREP/DRY STORAGE AREA. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED FOIL PAPER USED TO LINE SHELVES UNDERNEATH THE DISHWASHING MACHINE. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL PAPER TO PREVENT HIDING PLACES FOR PEST.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ICE BUILD-UP INSIDE THE UPRIGHT FREEZER. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED SPRAYER AT THE 3-COMPARTMENT SINK HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3-COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED PEELING PAINT OF WALLS AT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO CLEAN AND REPAINT WITH NON-TOXIC FOOD-GRADE PAINT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALL BASE AND UNDERNEATH EQUIPMENT, ESPECIALLY BY THE GREASE TRAP AND SODA DISPENSING SYRUP MACHINE AT THE BASEMENT FOOD PREP/DRY STORAGE AREA.
  6. Canvass Re-Inspection

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED THE TOILET ROOMS ON THE MAIN FLOOR OF THE ESTABLISHMENT WITH NO EMPLOYEE HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED TWO BULK CONTAINERS (FLOUR AND PEPPER) IN THE BASEMENT AREA WERE NOT LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS NOT IN THEIR ORIGINAL PACKAGING AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-904.11 OBSERVED KITCHENWARE AND TABLEWARE(SPOONS AND PANS) IN THE FOOD PREP AREA NOT INVERTED. INSTRUCTED TO INVERT SAID KITCHENWARE AND TABLEWARE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-903.11(A; C) OBSERVED ALUMINUM TO-GO CONTAINERS IN THE FOOD PREP AREA NOT INVERTED. INSTRUCTED TO INVERT SAID ITEMS AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-501.11 OBSERVED THE OUTDOOR GREASE RECEPTACLE WITH SLIGHT GREASE BUILD-UP ON THE EXTERIOR SURFACE. INSTRUCTED TO CLEAN AND MAINTAIN SAID OUTDOOR RECEPTACLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18 OBSERVED THE VENTILATION HOOD FILTERS WITH GREASE BUILD-UP AND DISCOLORATION. INSTRUCTED TO DEEP CLEAN OR REPLACE SAID FILTERS.
  7. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE TOILET ROOMS ON THE MAIN FLOOR OF THE ESTABLISHMENT WITH NO EMPLOYEE HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED TWO BULK CONTAINERS (FLOUR AND PEPPER) IN THE BASEMENT AREA NOT LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS NOT IN ITS ORIGINAL PACKAGING AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED KITCHENWARE AND TABLEWARE(SPOONS AND PANS) IN THE FOOD PREP AREA NOT INVERTED. INSTRUCTED TO INVERT SAID KITCHENWARE AND TABLEWARE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED ALUMINUM TO GO CONTAINERS IN THE FOOD PREP AREA NOT INVERTED. INSTRUCTED TO INVERT SAID ITEMS AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED THE FACILITY USES A HIGH TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE A PROPER TEMPERATURE IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR OR THERMOMETER THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE DURING HOT WATER SANITATION. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED THE OUTDOOR GREASE RECEPTACLE WITH SLIGHT GREASE BUILD-UP ON THE EXTERIOR SURFACE. INSTRUCTED TO CLEAN AND MAINTAIN SAID OUTDOOR RECEPTACLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE VENTILATION HOOD FITLERS WITH GREASE BUILD UP AND DISCOLORATION. INSTRUCTED TO DEEP CLEAN OR REPLACE SAID FILTERS.
  8. Canvass

    6 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NO SPLASH GUARD BETWEEN EXPOSED HAND SINK AND PREP TABLE AT THE BASEMENT FOOD PREP AREA. MUST INSTALL A WASHABLE SPLASH GUARD.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ICE BUILD-UP INSIDE THE UPRIGHT FREEZERS AT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO DEFROST, CLEAN, AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED A LARGE POTS UNABLE TO FIT INSIDE THE DISHWASHING MACHINE FOR PROPER WASHING, RINSING, AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND TO SANITIZE OF EQUIPMENT OR REMOVE EQUIPMENT. (LARGE POTS AND PANS)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER AT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL, CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.
  9. Non-Inspection

    0 infractions

  10. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN OR POSTER NEAR HAND WASHING SINK IN THE FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP IN THE UPRIGHT FREEZER LOCATED IN BASEMENT. MUST REMOVE EXCESS ICE DETAIL CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HEAVY DUST ACCUMULATION ON VENTILATION VENTS IN TOILET ROOMS. MUST CLEAN AND MAINTAIN.
  11. Canvass

    6 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • SOME FOOD ITEMS ON THE MENU THAT ARE DISCLOSED BY ASTERISK MUST ALSO DISCLOSE THAT CAN BE COOKED TO ORDER OR DESCRIBE SUCH FOODS AS RAW OR UNDER-COOKED. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST INSTALL A SPLASH GUARD BETWEEN THE KITCHEN HAND WASHING SINK AND THE ICE BIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE RAW WOODEN BLOCKS AS ELEVATION/PROPS UNDER THE DISH WASHING MACHINE. MUST USE NON-POROUS MATERIAL AS ELEVATION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MUST PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR THE HIGH TEMPERATURE DISH MACHINE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE BASEMENT DRY FOOD STORAGE. MUST BE SMOOTH CLEANABLE SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WOODEN FLOORING UNDER THE CLEAN DISH STORAGE IN THE HALLWAY TO THE SOUTH DINING ROOM IN POOR REPAIR, MISSING WOOD. MUST REPLACE/REPAIR TO BE SMOOTH AND CLEANABLE.-----WALLS THROUGHOUT THE MEN'S AND WOMAN'S WASHROOMS WITH DAMAGED PLASTER, HOLES. MUST REPAIR TO BE SMOOTH AND CLEANABLE.-----RAW BRICK WALLS THROUGHOUT THE BASEMENT PREP AND RAW WOOD WALLS THROUGHOUT THE BASEMENT DRY FOOD STORAGE MUST BE SEALED/COVERED TO BE SMOOTH AND CLEANABLE.
  12. Canvass

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(A) ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, PREPARATION DATE AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 FOOD CONTAINER/BOTTLES USED FOR FOOD MUST BE LABEL WITH COMMON NAME OF FOOD.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (D) OBSERVED UNCOVERED CLEAN LINENS USED FOR THE KITCHEN STORED ON LAST METAL SHELVES IN THE KITCHEN UNDER PREP AREA . MUST STORE PROPERLY STORED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 MUST NOT USE MILK CRATES INSIDE THE COOLER AS MEANS OF SHELVING IN THE KITCHEN. PROVIDE PROPER RAISED SHELVING. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 (B) OBSERVED LIGHT SHIELD DIRTY WITH DEBRIS AT REAR PREP AREA, INSTRUCTED TO CLEAN AND MAINTAIN -
  13. Canvass

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(FLOUR,ETC.) MUST LABEL.
  14. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND EXHAUST HOOD NOT CLEAN AT MAIN KITCHEN. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ESPRESSO MACHINE WATERLINE. MUST PROVIDE.
  15. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE READY TO EAT FOOD ITEMS INSIDE WALK-IN COOLER IN BASEMENT. MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN BASEMENT FOOD STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT AND DEBRIS ON SHELVING IN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL WATER PRESSURE NEEDED AT EXPOSED HAND WASHING SINK IN FOOD PREPARARATION AREA. MUST REPAIR AND MAINTAIN.
  16. Complaint Re-Inspection

    0 infractions

  17. Complaint

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED ACCUMULATED PINK/BLACK SLIME BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE (READY TO EAT FOOD). INSTRUCTED MANAGER TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. ALL ICE INSIDE ICE MACHINE VOLUNTARILLY DISCARDED AT THIS TIME. SERIOUS VIOLATION 7-38-005(A).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DISWASH 3-COMPARTMENT SINK HOT WATER HANDLE LEAKING ALSO PREP AREA EXPOSED HANDWASH BOWL FAUCET LEAKING. MUST REPAIR AND MAINTAIN SINKS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS INSIDE SOME COOLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.
  18. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO RELOCATE SODA GUN AND NOZZLE THAT IS STORED 6 INCHES ABOVE THE FAUCET TO THE EXPOSED HAND SINK IN THE KITCHEN OR INSTALL A SPLASH GUARD WITH THE SODA GUN AND NOZZLE STORED ON THE OTHER SIDE OF THE SPLASH GUARD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND DUST DEBRIS BUILDUP ON THE DUCT FROM THE CONVENTION OVEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD FOR LIGHT FIXTURES ABOVE DEEP FREEZERS IN THE BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNECCESSARY ITEMS IN THE BASEMENT AND RE-ORGANIZE TO REMOVE CLUTTER TO ALLOW PROPER CLEANING OF THE FLOORS.
  19. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE KITCHEN HAS A SLICING KNIFE WITH A TAPED HANDLE, REMOVE THE UNSANITARY TAPE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE KITCHEN FLOORS HAVE DIRTY CORNERS, CLEAN THE FLOORS FROM CORNER TO CORNER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE BASEBOARD IN THE REAR KITCHEN HAS A MISSING TILE, REPLACE THE MISSING TILE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE VENTILATION HOOD AND THE STOVE PIPE ARE FULL OF GREASE BUILDUP, CLEAN SAID VENTILATION.
  20. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FANS INSIDE PREP COOLERS WITH ACCUMULATION OF DUST. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS MISSING INSIDE WALK-IN COOLER IN BASEMENT AND MEAT REACH-IN COOLER LOCATED IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET AT 3-COMPARTMENT SINK LOCATED IN KITCHEN. MUST REPAIR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED INSIDE 3-C0MPARTMENT SINK. MUST PROPERLY STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
  21. Canvass

    3 infractions

    • 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.SPLASH GUARD IS NEEDED BETWEEN EXPOSED HAND SINK AND PREP TABBLE, IN BASEMENT AREA.PROVIDE A KNIFE RACK IN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELD LIGHT ABOVE PREP AREA IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE EXCESS ITEMS STORED ON GROUND, AT SOUTH END OF BUILDING.DETAIL CLEAN OUTSIDE AREA, UNDER THE STAIRCASE,EXCESS DEBRIS.

Nearby inspected facilities

Own this business? Add a badge to your website