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TAQUERIA EL ARCO

3105 W 26TH ST, CHICAGO, IL 60623 · Restaurant

30 inspections

  1. Non-Inspection

    0 infractions

  2. Complaint

    0 infractions

  3. Complaint

    0 infractions

  4. Complaint

    0 infractions

  5. Canvass Re-Inspection

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BLACK CRATES, GARBAGE CANS, AND PLASTIC BAGS BEING USED TO STORE AND HOUSE FOOD ITEMS. INSTRUCTED TO REMOVE AND PROVIDE FOOD GRADE CONTAINERS.
  6. Canvass

    6 infractions

    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED RAW AND COOKED FOODS UNCOVERED AND RAW FOOD STORED ABOVE COOKED FOODS IN BOTH WALK IN COOLERS(PORK,CHICKEN ,TONGUE,FISH,SALSA,ETC)MUST KEEP FOODS SEPARATED, PROTECTED, AND COVERED AT ALL TIMES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED TCS FOOD (COOKED STEAK 118 DEGREES F) AT AN IMPROPER HOT HOLDING TEMPERATURE, SITTING IN A PAN AT THE BOTTOM OF THE COOKING EQUIPMENT . INSTRUCTED THAT HOT HOLDING SHOULD BE HELD AT 135 DEGREE F AND ABOVE. EMPLOYEE VOLUNTARILY DISCARDED SAID FOOD ITEM. APPROX 2 LBS FOOD AND $30 VALUE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT/TCS FOODS (COOKED CHICKEN, HOT DOGS, HAM, ETC.) WITHOUT PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT ALL TCS FOODS PREPARED ON PREMISES AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO DISCLOSURE AND REMINDER ABOUT THE RISK OF CONSUMING SUCH FOODS ON MENUS.MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BLACK CRATES, GARBAGE CANS, AND PLASTIC BAGS BEING USED TO STORE AND HOUSE FOOD ITEMS. INSTRUCTED TO REMOVE AND PROVIDE FOOD GRADE CONTAINERS.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS # 37, 49, 51, 55, 56, AND 58 NO CORRECTED FROM REPORT #2200494 DATED AUGUST 3, 2018 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN:#58- ALL CERTIFIED MANAGERS ARE REQUIRED TO HAVE ALLERGEN TRAINING. #37 MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE. #49 MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES,PREP TABLES,WALK IN COOLER SHELVING UNITS,ROLLING CARTS,PREP COOLERS,FANGUARD COVERS IN WALK IN COOLER,FRYER CABINETS. #49 CLEAN DEBRIS BUILD UP FROM CUTTING BOARDS. #51 MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN REAR DISH WASHING AREA. #55 MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN STORAGE AREAS. #55 CLEAN GREASE AND FOOD DEBRIS FROM FLOORS THROUGHOUT.MUST REMOVE WATER FROM FLOOR IN REAR DISH WASHING AREA AND KEEP DRY. #56 MUST PROVIDE A LIGHT SHIELD AT HOOD OF COOKING EQUIPMENT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED –
  7. Complaint Re-Inspection

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Inspector Comments: Inspector Comments: OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Inspector Comments: Inspector Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEAL.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION NO CITATION ISSUED)
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • Inspector Comments: Inspector Comments: OBSERVED NO DISCLOSURE AND REMINDER ABOUT THE RISK OF CONSUMING SUCH FOODS ON MENUS.MUST PROVIDE AND MAINTAIN (PRIORITY FOUNDATION NO CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Inspector Comments: Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • Inspector Comments: Inspector Comments: OBSERVED WIPING CLOTHS STORED ON EQUIPMENT AND CUTTING BOARDS.MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Inspector Comments: Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES,PREP TABLES,WALK IN COOLER SHELVING UNITS,ROLLING CARTS,PREP COOLERS,FANGUARD COVERS IN WALK IN COOLER,FRYER CABINETS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Inspector Comments: Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM CUTTING BOARDS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • Inspector Comments: Inspector Comments: MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN REAR DISH WASHING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Inspector Comments: Inspector Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN STORAGE AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Inspector Comments: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS FROM FLOORS THROUGHOUT.MUST REMOVE WATER FROM FLOOR IN REAR DISH WASHING AREA AND KEEP DRY.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Inspector Comments: Inspector Comments: MUST PROVIDE A LIGHT SHIELD AT HOOD OF COOKING EQUIPMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • Inspector Comments: Inspector Comments: MUST PROVIDE FOOD ALLERGEN CERTIFICATION AND MAINTAIN.(PRIORITY FOUNDATION NO CITATION ISSUED)
  8. Complaint Re-Inspection

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Inspector Comments: OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Inspector Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEAL.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION NO CITATION ISSUED)
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • Inspector Comments: OBSERVED NO DISCLOSURE AND REMINDER ABOUT THE RISK OF CONSUMING SUCH FOODS ON MENUS.MUST PROVIDE AND MAINTAIN (PRIORITY FOUNDATION NO CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • Inspector Comments: OBSERVED WIPING CLOTHS STORED ON EQUIPMENT AND CUTTING BOARDS.MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • Inspector Comments: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION AT SERVICE COUNTER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES,PREP TABLES,WALK IN COOLER SHELVING UNITS,ROLLING CARTS,PREP COOLERS,FANGUARD COVERS IN WALK IN COOLER,FRYER CABINETS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM CUTTING BOARDS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • Inspector Comments: MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN REAR DISH WASHING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Inspector Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN STORAGE AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS FROM FLOORS THROUGHOUT.MUST REMOVE WATER FROM FLOOR IN REAR DISH WASHING AREA AND KEEP DRY.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Inspector Comments: MUST PROVIDE A LIGHT SHIELD AT HOOD OF COOKING EQUIPMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • Inspector Comments: MUST PROVIDE FOOD ALLERGEN CERTIFICATION AND MAINTAIN.(PRIORITY FOUNDATION NO CITATION ISSUED)
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2185045 7/25/18 NOT CORRECTED.#16-STILL OBSERVED AN EXCESSIVE AMOUNT OF BUILD UP OF WHITE AND PINK SLIMY SUBSTANCE ON INTERIOR PARTS WHERE WATER TO MAKE ICE IS IN CONTACT WITH AND ICE IS FORMED AND DROPPED INTO ICE MACHINE BASIN FOR HUMAN CONSUMPTION.MUST REMOVE ICE AND EXCESSIVE BUILD UP CLEAN AND SANITIZE ICE MACHINE.(PRIORITY 7-42-090)
  9. Complaint

    20 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEAL.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION NO CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND SINK IN BAR AREA WITH A GARBAGE CAN STORED IN FRONT OF IT.GARBAGE CAN REMOVED.MUST KEEP HAND SINK ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING DEVICE AT BAR PREP AREA HAND SINK.TOWELS ARE PROVIDED DURING INSPECTION.(SEE ADDITIONAL VIOLATION #10)NO CITATION ISSUED
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED APPX. 15LBS. OF BAGGED OYSTERS IN A PLASTIC BIN ON A ROLLING CART WITHOUT A 90-DAY SHELL FISH TAG ATTACHED.PRODUCT WAS DISCARDED BY MANAGER,MUST KEEP 90- DAY SHELL FISH TAG WITH PRODUCT UNTIL FINISHED.(PRIORITY FOUNDATION 7-38-005)
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED RAW AND COOKED FOODS UNCOVERED AND RAW FOOD STORED ABOVE COOKED FOODS IN BOTH WALK IN COOLERS(PORK,CHICKEN ,TONGUE,FISH,SALSA,ETC)MUST KEEP FOODS SEPERATED AND PROTECTED AND COVERED AT ALL TIMES.(PRIORITY 7-38-005)
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED AN EXCESSIVE AMOUNT OF BUILD UP OF WHITE AND PINK SLIMY SUBSTANCE ON INTERIOR PARTS WHERE WATER TO MAKE ICE IS IN CONTACT WITH AND ICE IS FORMED AND DROPPED INTO ICE MACHINE BASIN FOR HUMAN CONSUMPTION.MUST REMOVE ICE AND EXCESSIVE BUILD UP ,CLEAN AND SANITIZE ICE MACHINE.(PRIORITY FOUNDATION 7-38-005)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF APPX.34- PLASTIC BINS OF COOKED CHICKEN AT 70LBS. EACH RANGING FROM 45.3F,45.5F,46.0F,46.9F,47.8F,48.2F. THAT WAS PREPARED ON 7/24/18 AND STORED INSIDE OF WALK IN COOLER.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.2,380 LBS. $8,400.(PRIORITY 7-38-005)
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO DISCLOSURE AND REMINDER ABOUT THE RISK OF CONSUMING SUCH FOODS ON MENUS.MUST PROVIDE AND MAINTAIN (PRIORITY FOUNDATION NO CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX.30 OR MORE LIVE SMALL FLIES/5-8 LARGE FLIES ON BOXES,WALLS , CEILINGS ,TABLES AND FLYING THROUGHOUT PREMISES.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/25/18.(PRIORITY FOUNDATION 7-38-020)
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON EQUIPMENT AND CUTTING BOARDS.MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION AT SERVICE COUNTER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES,PREP TABLES,WALK IN COOLER SHELVING UNITS,ROLLING CARTS,PREP COOLERS,FANGUARD COVERS IN WALK IN COOLER,FRYER CABINETS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM CUTTING BOARDS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN REAR DISH WASHING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN STORAGE AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS FROM FLOORS THROUGHOUT.MUST REMOVE WATER FROM FLOOR IN REAR DISH WASHING AREA AND KEEP DRY.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE A LIGHT SHIELD AT HOOD OF COOKING EQUIPMENT
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE FOOD ALLERGEN CERTIFICATION AND MAINTAIN.(PRIORITY FOUNDATION NO CITATION ISSUED)
  10. Short Form Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN NEED OF REPLACING WHEN WORN WITH DEEP CUTS AND DARK IN COLOR CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP. CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN REAR DISH AREA IN NEED OF CLEANING AND BROKEN TILES IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.
  11. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN NEED OF REPLACING WHEN WORN WITH DEEP CUTS AND DARK IN COLOR CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP. CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN REAR DISH AREA IN NEED OF CLEANING AND BROKEN TILES IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN.
  12. Canvass Re-Inspection

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN NEED OF REPLACING WHERE WORN. DEEP CUTS, DISCOLORED MUST CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF ALL WALK IN COOERS, REACH IN COOLERS, COOKING EQUIPMENT, PREP TABLES AND HOOD VENTILATION. MUST CLEAN TO REMOVE ALL FOOD SPILLS AND BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS, DEBRIS, AND ALL FOOD ITEMS FROM FLOOR. CLEAN IN CORNERS AND UNDER EQUIPMENT . CORRECT AND MAINTAIAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILINGS THROUGHOUT PREP AREA AND DINING AREAS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND DUST BUILD UP. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AIR VENTS IN DINING AREA AND WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER IN SIDE STORAGE AREA MUST BE ORGANIZED AND OR REMOVED. CORRECT AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION. CORRECT AND MAINTAIN.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • ONLY AUTHORIZED PERSONNEL MAY PASS THROUGH THE KITCHEN TO USE BATHROOM. INSTRUCTED MANAGER TO DIRECT ALL CUSTOMERS TO OTHER DINING AREA FOR BATHROOM USE. CORRECT AND MAINTAIN.
  13. Canvass

    9 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • HANDSINK IN REAR PREP AREA IN POOR REPAIR. P-TRAP BADLEY LEAKING. INSTRUCTED MANAGER TO CONTACT PLUMBER TO CORRECT SINK, AND USE THE SINK LOCATED IN FRONT PREP AREA. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN NEED OF REPLACING WHERE WORN. DEEP CUTS, DISCOLORED MUST CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF ALL WALK IN COOERS, REACH IN COOLERS, COOKING EQUIPMENT, PREP TABLES AND HOOD VENTILATION. MUST CLEAN TO REMOVE ALL FOOD SPILLS AND BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS, DEBRIS, AND ALL FOOD ITEMS FROM FLOOR. CLEAN IN CORNERS AND UNDER EQUIPMENT . CORRECT AND MAINTAIAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILINGS THROUGHOUT PREP AREA AND DINING AREAS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND DUST BUILD UP. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AIR VENTS IN DINING AREA AND WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER IN SIDE STORAGE AREA MUST BE ORGANIZED AND OR REMOVED. CORRECT AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION. CORRECT AND MAINTAIN.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • ONLY AUTHORIZED PERSONNEL MAY PASS THROUGH THE KITCHEN TO USE BATHROOM. INSTRUCTED MANAGER TO DIRECT ALL CUSTOMERS TO OTHER DINING AREA FOR BATHROOM USE. CORRECT AND MAINTAIN.
  14. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD CONTAINERS IN REAR OF PREMISES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN DEEP FRYERS AND STOVE OF OLD FOOD PARTICLES AND GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE PREP AREA.ALONG WALL BASE AND CORNERS AND NEAR STOVE ,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
  15. Complaint Re-Inspection

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI-USE UTENSILS AS WELL AS SINGLE SERVICE UTENSILS STORED IMPROPERLY. THESE ITEMS MUST BE STORED INVERTED(UP OR OUT IN THE SAME DIRECTION) IN CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL UNCOVERED FOODS STORED IN WALK-IN COOLERS AND FREEZERS MUST BE PROPERLY STORED IN FOOD GRADE APPROVED PLASTIC BAGS(NO GROCERY/MULTI-PURPOSE BAGS).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: MOP SINK WHICH IS BEING USED AS A PREP SINK(FOOD PARTICLES AND STRAINER INSIDE BASIN, ALL STORAGE RACKS AND SHELVES THROUGHOUT REAR FOOD PREP AND STORAGE AREAS, AND INSIDE ALL WALK-IN UNITS WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALL AREAS(NOT PREVIOUSLY MENTIONED) ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(FOOD DEBRIS, DIRT).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE ALL DEBRIS FROM LIGHT SHIELDS THROUGHOUT.
  16. Complaint

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: COOKED BEANS-130.1F SITTING ON TOP OF PANS OF HOT FOOD INSIDE HOT HOLDING UNIT IN FOOD PREP AREA, COOKED ONIONS AT 117.1 SITTING OUT AT ROOM TEMPERATURE ON TOP OF THE HOT HOLDING UNIT IN FOOD PREP AREA. CUT WATERMELON SITTING 6 TO 8 INCHES ABOVE THE RIM OF THE CONTAINER IN A DOUBLE PAN AT 47.1F IN THE COLD HOLDING UNIT IN DINING ROOM. INSTRUCTED TO STORE ALL POTENTIALLY HAZARDOUS FOODS DOWN INSIDE THE HOLDING UNITS IN SINGLE PANS SO THAT PRODUCTS ARE MAINTAINED AT 140 DEGREES OR ABOVE AND 40 DEGREES OR BELOW. CRITICAL VIOLATION 7-38-005(A). 15LB VALUED AT $45 DISCARDED.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 12-15-15 ON REPORT # 1591743 NOT CORRECTED:-30-OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, SHRIMP, BEEF) WITHOUT LABELS AND HELD FOR OVER 24 HOURS IN THE REFRIGERATOR AND THE WALK IN COOLER. INSTRUCTED TO PROVIDE LABELS CONTAINING PRODUCT NAME AND DATE FOR ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.-31-OBSERVED BOWLS, USED AS SCOOPS, BEING STORED IN THE SALSA CONTAINERS LOCATED IN THE WALK IN COOLER. INSTRUCTED TO PROPERLY STORE ALL MULTI USE UTENSILS AND MAINTAIN. -33- OBSERVED THE FOLLOWING EQUIPMENT WITH FOOD DEBRIS; INSIDE OF FRYERS, UNDER AND ON TOP OF GRILLS.-34-OBSERVED FLOORS IN THE DRY STORAGE AREA WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.-35- OBSERVED ACCUMULATED GREASE DEBRIS BEHIND ALL OF THE COOKING EQUIPMENT. OBSERVED A MINOR GREASE BUILD UP ON THE VENTS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN.-45-FOOD HANDLER REQUIREMENT NOT MET FOR ALL EMPLOYEES OF THIS ESTABLISHMENT(SOME HAVE NO ID'S TO VERIFY CERTIFICATES AND OTHERS HAVE NO DOCUMENTATION)- MUST PROVIDE. NON COMPLIANT VIOLATION 7-42-090 SERIOUS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI-USE UTENSILS AS WELL AS SINGLE SERVICE UTENSILS STORED IMPROPERLY. THESE ITEMS MUST BE STORED INVERTED(UP OR OUT IN THE SAME DIRECTION) IN CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL UNCOVERED FOODS STORED IN WALK-IN COOLERS AND FREEZERS MUST BE PROPERLY STORED IN FOOD GRADE APPROVED PLASTIC BAGS(NO GROCERY/MULTI-PURPOSE BAGS).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: MOP SINK WHICH IS BEING USED AS A PREP SINK(FOOD PARTICLES AND STRAINER INSIDE BASIN, ALL STORAGE RACKS AND SHELVES THROUGHOUT REAR FOOD PREP AND STORAGE AREAS, AND INSIDE ALL WALK-IN UNITS WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALL AREAS(NOT PREVIOUSLY MENTIONED) ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(FOOD DEBRIS, DIRT).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND RE-PAINT ALL WALLS IN REAR STORAGE AND FOOD PREP AREAS THAT HAVE STAINS AND CHIIPING PAINT PRESENT. REMOVE ALL DEBRIS FROM LIGHT SHIELDS THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS THAT HANDLE OPEN FOODS ARE REQUIRED TO WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOPS FOUND IMPROPERLY STORED INSIDE AND ON TOP OF MACHINES. MUST PROPERLY STORE TO PREVENT CONTAMINATION.
  17. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, SHRIMP, BEEF) WITHOUT LABELS AND HELD FOR OVER 24 HOURS IN THE REFRIGERATOR AND THE WALK IN COOLER. INSTRUCTED TO PROVIDE LABELS CONTAINING PRODUCT NAME AND DATE FOR ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED BOWLS, USED AS SCOOPS, BEING STORED IN THE SALSA CONTAINERS LOCATED IN THE WALK IN COOLER. INSTRUCTED TO PROPERLY STORE ALL MULTI USE UTENSILS AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INSIDE OF THE ICE MACHINES IN THE FOOD PREP AREA AND AT THE WAIT STATION HAVE A SLITE PINKISH BUILD UP INSIDE. OBSERVED THE FOLLOWING EQUIPMENT WITH FOOD DEBRIS; INSIDE OF FRYERS, UNDER AND ON TOP OF GRILLS. OBSERVED NOZZLES OF DRINK FOUNTAIN WITH SLITE WHITE BUILD UP. INSTRUCTED TO CLEAN ALL SURFACES AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN THE DRY STORAGE AREA WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED GREASE DEBRIS BEHIND ALL OF THE COOKING EQUIPMENT. OBSERVED A MINOR GREASE BUILD UP ON THE VENTS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLER'S REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  18. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WIPE INTERIOR PANEL OF ICE MACHINE IN REAR OF KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SOME DUST, GREASE AND FOOD PARTICLES OBSERVED IN THE BOTTOM AREA OF THE FRYERS; CLEAN AND MAINTAIN FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AROUND AND BEHIND COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME DUST OBSERVED ON THE VENT FANS ON THE CEILINGS OF THE WASHROOMS; CLEAN VENT FANS WHERE NEEDED. SOME BUILD-UP ON VENTS ABOVE COOKING EQUIPMENT IN PREP AREA; CLEAN SAME.
  19. Short Form Complaint

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 12 LARGE OVERFLOWING CONTAINERS OF COOKED CHICKEN AT IMPROPER TEMPERATURES RANGING FROM 54.2-67.1F IN WALK IN COOLER. NO TEMPERATURE LOGS IN PLACE. OWNER STATES CHICKEN COOKED YESTERDAY. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX 250LBS $ 700 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
  20. Complaint Re-Inspection

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE METAL STEM THERMOMETERS FOR FOOD HANDLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • PROVIDE PROPER DISPENSING UTENSILS FOR DRY STORAGE.
  21. Canvass

    8 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING SERVICE. SAME COUNTER BEING USED FOR CUSTOMERS PLACING ORDER AND WHERE WAITRESSES PICK UP FOOD FOR DINE-IN, WITHOUT ANY BARRIER FROM PUBLIC CONTAMINATION. INSTD TO PROVIDE PROPER BARRIER TO PROTECT FOOD AT ALL TIMES. ALSO NOTED ROLLING CART OF UNCOVERED CHIPS AND SALSAS IN DINING AREA, NOT PROTECTED FROM PUBLIC CONTAMINATION. CITATION ISSUED 7-38-00A SERIOUS.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • LIVE FRUIT FLIES NOTED IN REAR DRY STORAGE AREA (OVER 20). INSTD TO REMOVE FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. CITATION ISSUED 7-38-020 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKET, TORN ON FRONT PREP COOLER DOOR. REPLACE SAME. MISSING COVERS FOR DRY STORAGE BINS. PROVIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR WET IN SOME AREAS. INSTD TO KEEP FLOOR CLEAN AND DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THRU-OUT REAR NOT CLEAN, SPLASHED WITH DEBRIS. CLEAN SAME AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHTSHIELD COVER FOR LIGHT INSIDE COOKING HOOD. PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE METAL STEM THEMOMETERS FOR FOOD HANDLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • IMPROPER DISPENSING UTENSILS BEING USED FOR DRY STORAGE (USING BOWLS). INSTD TO PROVIDE PROPER UTENSILS.
  22. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS STAINED AND WITH DEEP, DARK GROOVES. INSTD TO REPAIR OR REPLACE SAME AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CAN OPENER, INTERIOR RUBBER GASKETS, TRACKS AND DOORS OF COOLERS NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO DETAIL CLEAN AND MAINTAIN.
  23. Canvass

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HANDSINK NOT CONVENIENT OR ACCESSIBLE, EQUIPMENT AND EXCESSIVE DEBRIS IN BASIN OF SINK AND NO SANITARY HAND DRYING DEVICE AVAILABLE. INSTD TO KEEP SINK BASIN EMPTY AND CLEAN AND HAVE SANITARY HAND DRYING DEVICE AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OVER 30 LIVE FRUIT FLIES NOTED ON STORAGE BOXES, AND WALLS IN REAR STORAGE AREA. INSTD TO ELIMINATE FLIES AND CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS STAINED AND WITH DEEP, DARK GROOVES. INSTD TO REPAIR OR REPLACE SAME AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CAN OPENER, INTERIOR RUBBER GASKETS, TRACKS AND DOORS OF COOLERS NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK FAUCET LEAKING. REPAIR SAME.
  24. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE KNIVES ARE STORED IN A KNIFE HOLDER ATTCHED TO A DIRTY AND DAMAGED WALL, REPAIR HOLDER AREA SO IT IS SMOOTH AND SANITARY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE SHELVING ABOVE THE HOT LINE GARBAGE AREA AND BEHIND THE SANDWICH PREP COOLER IS DIRTY, CLEAN AND REPAIR AREA SO IT IS EASY TO CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE LEGS AND WHEELS OF THE EQUIPMENT ARE DIRTY, CLEAN THE GREASY BUILDUP OFF THE LOWER SECTIONS OF THE EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE WEST LADIES ROOM HAS SOME MISSING BASEBORAD TILES, REPAIR THE BATHROOM BASEBOARD SO IT IS EASY TO MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE KITCHEN LIGHT SHIELDS HAVE SOME LOOSE DEBRIS INSIDE, CLEAN OUT THE SHIELDS.
  25. Canvass

    6 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. WIPE INTERIOR PANEL OF ICE MACHINE AND MAINTAIN. CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED. REPLACE OR REPAIR GASKETS AT 3 DOOR UNIT IN KITCHEN WHERE LOOSE/WORN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN VENTS IN HOODED SYSTEM ABOVE GRILL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER AND AROUND KITCHEN EQUIPMENT AND DRY FLOOR IN WALK-IN UNIT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN LOWER WALLS BEHIND COOKING EQUIPMENT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING PIPE UNDER THREE COMP SINK IN KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE WITH MOP HEADS UPWARD TO DRY. RECOMMENDED INSTALLING A MOP RACK FOR HANGING MOPS WHEN NOT IN USE.
  26. Canvass Re-Inspection

    10 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Inspector Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CITY FOOD MANAGERS CERTIFICATE POSTED TO VIEW FROM PERSON ON SITE STATING HE IS THE FOOD MANAGER.MUST PROVIDE & POST AT ALL TIMES.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABEL DESSERTS FROM OUTSIDE SOURCE WITH NAME,ADDRESS,PHONE NUMBER,INGREIDENTS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST STORE PLASTIC WEAR PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST REMOVE GREASE & FOOD DEBRI FROM HOOD,FILTERS,DEEP FRYERS,SHELVING UNITS IN PREP AREA & COOLERS,HORCHATA MACHINE.MUST DEFROST ICE CREAM FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE DAMAGED FLOOR TILE AT FRONT ENTRY DOOR.MUST CLEAN GREASE & FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALLBASES THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE MISSING & DAMAGED,STAINED CEILING TILES THROUGHOUT,LOOSE WALLBASES IN OVERFLOW ROOM,REAR DOOR SWEEP MISSING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.ALL COLD HOLDING UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: 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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR THROUGHOUT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Inspector Comments: All employees must wear garments that are clean and of washable character and nature.MUST STORE PERSONAL BELONGINGS PROPERLY.
  27. Canvass

    13 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • Shellfish shall be obtained from an approved source and kept in their original package until sold. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.OBSERVED RAW OYSTERS IN A BUCKET OF WATER SITTING ON FLOOR IN WALK IN COOLER WITHOUT 90 DAY SHELL FISH TAGS WITH PRODUCT MUST KEEP WITH PRODUCT UNTIL FINISHED.PRODUCT WAS VOLUNTARILIY DUMPED & DENATURED.APPX.30LBS.$60.
    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40?F or less, or by other approved method.OBSERVED IMPROPER THAWING OF RAW SHRIMP UNTHAWING IN A LARGE GARBAGE CAN OF WATER IN REAR STORAGE AREA.MUST PROPERLY THAW FOOD UNDER PROPER METHODS.PRODUCT REMOVED & PLACED IN SINK UNDER RUNNING COLD WATER AT THIS TIME.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED OUTSIDE GARBAGE DUMPSTER FRAME DAMAGED LIDS NOT ABLE TO CLOSE PROPERLY & GREASE ON EXTERIOR LID OF OUTSIDE GREASE CONTAINER.MUST REMOVE & CLEAN GREASE FROM CONTAINER & REPAIR OR REPLACE LIDS TO BE TIGHT FITTING.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CITY FOOD MANAGERS CERTIFICATE POSTED TO VIEW FROM PERSON ON SITE STATING HE IS THE FOOD MANAGER.MUST PROVIDE & POST AT ALL TIMES.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABLE DESSERTS FROM OUTSIDE SOURCE WITH NAME,ADDRESS,PHONE NUMBER,INGREIDENTS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST STORE PLASTIC WEAR PROPERLY.
    • 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.MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST REMOVE GREASE & FOOD DEBRI FROM HOOD,FILTERS,DEEP FRYERS,SHELVING UNITS IN PREP AREA & COOLERS,HORCHATA MACHINE.MUST DEFROST ICE CREAM FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE DAMAGED FLOOR TILE AT FRONT ENTRY DOOR.MUST CLEAN GREASE & FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALLBASES THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE MISSING & DAMAGED,STAINED CEILING TILES THROUGHOUT,LOOSE WALLBASES IN OVERFLOW ROOM,REAR DOOR SWEEP MISSING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.ALL COLD HOLDING UNITS.
    • 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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR THROUGHOUT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees must wear garments that are clean and of washable character and nature.MUST STORE PERSONAL BELONGINGS PROPERLY.
  28. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, FOUND ABOUT 10 LBS CKD. CHICKEN AT 53.2F. ALSO NOTED CHICKEN HAD BAD ODOR. INADEQUATE FOOD PROTECTION. MUST KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 40F OR BELOW. OWNER DISCARDED CHICKEN, V=$40.OO. CITATION ISSUED 7-38-005[A] CRITICAL.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI USE LARGE COOKING UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE, COOLERS AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER COOKING EQUIPMENT AND THRU-OUT REAR STORAGE ROOMS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN CEILING ATTACHMENTS THRU-OUT BOTH DINING AREAS.
  29. Tag Removal

    11 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
    • 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. MUST SEAL RUSTY PANELS BOTTOM PANELS OF PREP TABLES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, STOVES, GRILLS, MICROWAVE OVENS, FRYERS, ICE MACHINE, STORAGE SHELVES, MOP SINK, ETC...
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE AND DEBRIS THRU-OUT PREMISES, MUST CLEAN FLOORS THUR-OUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/PAINT WALLS THRU-OUT REAR PREP AREA, REPLACE MISSING BASEBOARDS THRU-OUT MAIN DINING AREA, AND CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR 3PART SINK FAUCET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE ROOMS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. --------------------------------------------------------------------------------
    • 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. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED. --------------------------------------------------------------------------------
  30. Canvass

    15 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE; FOUND FRONT COOKING AREA PREP REACH IN COOLER AT 49.08F. INADEQUATE FOOD PROTECTION. MUST REPAIR COOLER AND KEEP COOLER AT 4OF OR BELOW. TAG HELD FOR INSPECTION PLACED ON UNIT, WHEN REPAIRED MUST FAX LETTER FOR TAG REMOVAL. CITATION ISSUED 7-38-005[A] CRITICAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; 20LBS OF CKD. RICE AT 70.3F, 8LBS. RAW BEEF 55.7F, 2LBS. FISH SALAD 54.8F, 10LBS. RAW CHICKEN 62.4F, 2LBS. HAM 49.6F, AND 3LBS. CKD. STUFFED PEPPERS WITH CHEESE 49.8F, INADEQUATE FOOD PROTECTION. MUST KEEP COLD FOODS AT 40F OR BELOW. FOOD DISCARDED; 45LBS.=$250.00. CITATION ISSUED 7-38-005[A]CRITICAL.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED DISH WASHER WASHING, RINSING AND SANITIZING MULTI -USE UTENSILS IN 3PART SINK WITH SANITIZER CONCENTRATION ONLY AT 10PPM, IMPROPER SANITATION. CONCENTRATION OF CHLORINE MUST BE AT 100PPM. CITATION ISSUED 7-38-030 CRITICAL.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED SINK AT JUICE/SHAKES/LIQUADOS/PREP AREA NOT ACCESIBLE FOR PROPER HAND WASHING. MANY MULTI-USE UTENSILS INSIDE ABOVE SINK. INSTRUCTED, SINK MUST BE ACCESSIBLE FOR PROPER HAND WASHING. CITATION ISSUED 7-38-030 CRITICAL.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
    • 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. MUST SEAL RUSTY PANELS BOTTOM PANELS OF PREP TABLES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, STOVES, GRILLS, MICROWAVE OVENS, FRYERS, ICE MACHINE, STORAGE SHELVES, MOP SINK, ETC...
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE AND DEBRIS THRU-OUT PREMISES, MUST CLEAN FLOORS THUR-OUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/PAINT WALLS THRU-OUT REAR PREP AREA, REPLACE MISSING BASEBOARDS THRU-OUT MAIN DINING AREA, AND CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR 3PART SINK FAUCET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE ROOMS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 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. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.