Skip to content
Loading map…

THE ABUNDANCE BAKERY

105 E 47TH ST, CHICAGO, IL 60653 · Bakery

Inspection summary

THE ABUNDANCE BAKERY has been inspected 13 times by Chicago Department of Public Health since February 25, 2010. The most recent inspection, on December 13, 2016, found no infractions.

2 of 13 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Protecting food from contamination.

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

What these findings mean

Health authorities word their 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.

  • 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 3 times across 3 separate inspections, most recently on August 15, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 3 times across 3 separate inspections, most recently on May 27, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on August 15, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 February 25, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 30 times across 9 separate inspections, most recently on May 27, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER COUNTER AT FRONT WINDOW AND IN BASEMENT.
  3. Short Form Complaint

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INADEQUATE FOOD PROTECTION. I OBSERVED A LIVE CAT IN THE BASEMENT AND A CAGE WITH FOOD, TOYS AND A BED FOR THE CAT. THE CAT WAS OUTSIDE OF THE CAGE ON TOP OF STORED ITEMS IN THE BASEMENT. BASEMENT HAS A WALK-IN UNIT, DRY GOODS AND CONTAINERS USED FOR FOOD ITEMS. INSTRUCTED OWNER TO REMOVE ITEMS AND CAT FROM THE PREMISES AND NOT RETURN AS LIVE ANIMALS CAN NOT BE ON PREMISES IN A RETAIL FOOD OPERATION. SERIOUS VIOLATION ISSUED 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FIFTEEN RODENT (RAT) DROPPINGS IN THE BASEMENT ON THE FLOOR AND UNDERNEATH THE COUNTER BY THE FRONT WINDOW. INSTRUCTED TO CLEAN ALL AREAS AND HAVE PEST CONTROL COMPANY SERVICE ESTABLISHMENT BEFORE NEXT MONDAY. SERIOUS VIOLATION 7-38-020 ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER COUNTER AT FRONT WINDOW AND IN BASEMENT.
  4. Short Form Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK STORAGE CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, BOTTOMS OF PREP TABLES, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS AND EXTERIOR DOORS OF REFRIGERATION UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND IN BASEMENT AROUND AND UNDER SHELVES AND STAIRCASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. CLEAN CEILING VENTS TO REMOVE DUST.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANZE AND MAINTAIN BASEMENT; REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.
  5. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK STORAGE CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, BOTTOMS OF PREP TABLES, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS AND EXTERIOR DOORS OF REFRIGERATION UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND IN BASEMENT AROUND AND UNDER SHELVES AND STAIRCASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. CLEAN CEILING VENTS TO REMOVE DUST.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANZE AND MAINTAIN BASEMENT; REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.
  6. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD AND SANITATION MGR ON SITE NO CERTIFICATE POSTED. INSTRUCTED MGR TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SHELVES THROUGH KITCHEN NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING IN BASEMENT DRY STORAGE ROOM IN POOR REPAIR, INSTRUCTED TO FIX AND MAINTAIN.
  7. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: PREP TABLES, BAKERY EQUIPMENT, COOKING EQUIPMENT, PASTRY CASES, INTERIORS AND EXTERIOR OF REFRIGERATION/FREEZER UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR AROUND UNDER AND BEHIND EQUIPMENT IN KITCHEN AND STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS AROUND AND BEHIND PREP TABLES, COOKING EQUIPMENT, MIXERS, SINKS. SOME CRACKED PAINT ON WALL ABOVE/NEXT TO THE HANDSINK; REMOVE AND REPAINT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE BASEMENT STORAGE AREA TO AVOID CLUTTER.
  8. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • MR. BALL'S CITY OF CHICAGO SANITATION CERTIFICATE THAT IS POSTED IS EXPIRED. INSTRUCTED MR. BALL TO ENROLL IN SANITATION CLASS. THERE IS NO OTHER VALID CITY OF CHICAGO SANITATION CERTIFICATE ON SITE WHILE HANDLING POTENTIALLY HAZARDOUS FOOD ITEMS. MILK, BUTTER, EGGS ETC... SERIOUS VIOLATION 7-38-012 CITATION ISSUED NO VALID CITY OF CHICAGO SANITATION CERTIFICATE ON SITE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD SHELVES IN BASEMENT IN NEED OF SEALING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF WALK IN FREEZER AND WALK IN COOLER, CLEAN ALL BAKING RACKS, CLEAN ALL INGREDIENT CONTAINERS, CLEAN ALL STORAGE CABINETS AND COOKING EQUIPMENT. MUST CLEAN ALL EQUIPMENT TO REMOVE ALL BUILD UP OF FOOD SPILLS AND DEBRIS. MUST MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. FLOOR IN BASEMENT WITH STANDING WATER THAT MUST BE REMOVE AND MAINTAIN DRY. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AIR VENT IN WASHROOM IN NEED OF CLEANING TO REMOVE DUST BUILD UP. FAUCET ON THREE COMPARTMENT SINK IN NEED OF REPAIR. LEAKS AT ELBOW. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER THROUGHOUT BASEMENT AND IN STORAGE CABINETS MUST BE ORGANIZED AND OR REMOVED TO PREVENT RODENT HARBORAGE. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  9. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR ALL BROKEN FLOOR TILES THROUGHOUT FRONT SERVICE AND REAR PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN THE MOP SINK AND THE HAND SINK IN THE REAR PREP AREA.
  10. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF RODENTS ON SITE. NOTED APPROXIMATELY 30 MICE DROPPINGS SCATTERED IN FOOD STORAGE CABINETS,THROUGHOUT REAR FURNACE ROOM AND IN BASEMENT. MUST REMOVE DROPPINGS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST DETAIL CLEAN AND SANITIZE ALL MULTI USE ITEMS AND PROPERLY STORE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF ALL STORAGE CABINETS,COOKING EQUIPMENT,COOLER,PREP TABLES AND HOLDING UNITS. MUST REMOVE ALL EXCESSIVE FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS THROUGHOUT PREP AREAS AND UNDER ALL HEAVY EQUIPMENT. MUST REMOVE EXCESSIVE FOOD DEBRIS. MUST REPAIR ALL BROKEN FLOOR TILES THROUGHOUT FRONT SERVICE AND REAR PREP AREAS. MUST SEAL HOLE ALONG WALL BASE UNDER 3 COMPARTMENT SINK TO PREVENT RODENT ENTRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL STAINED CEILING TILES THROUGHOUT. MUST REPAIR PEELING PAINT ON WALL ABOVE WASHBOWL IN WASHROOM. MUST DETAIL CLEAN WALLS THROUGHOUT PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET AT THE THREE COMPARTMENT SINK AS WELL AS LEAKY PIPES UNDERNEATH. MUST RESTORE RUNNING WATER TO THE MOP SINK. MUST INSTALL A SPLASH GUARD BETWEEN THE MOP SINK AND THE HAND SINK IN THE REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PULL ALL THE CLUTTER AWAY FROM THE WALLS IN THE BASEMENT TO PREVENT RODENT HARBORAGE.
  11. Canvass Re-Inspection

    0 infractions

  12. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED 25 RODENT DROPPINGS IN THE BASEMENT STORAGE AREA, ALSO NOTED A RAT STUCK ON A GLUE BOARD DEAD THE EMPLOYEE REMOVED AT ONCE. CITATION ISSUED SUPERVISOR NOTIFIED.
    • 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.REMOVE ALL MILK CRATES AND REPLACE WITH ADEQUATE SHELVING IN REAR AND BASEMENT STORAGE AREA.
    • 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.THE FOLLOWING ITEMS NEED CLEANING INTERIOR AND EXTERIOR OF COOLERS, PROOFERS,STOVE AND OVEN,AND CLEAN AND SANITIZE COFFEE MACHINE ABOVE COFFEE BASKET, AND INTERIOR OF ICE MACHINE.
    • 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.CLEAN FLOOR IN BASEMENT AND REPLACE THE BROKEN TILES ON 1ST FLOOR.
    • 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.NEED TO CLEAN WALLS BEHIND PREP TABLE.
  13. Canvass

    9 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. LABEL ALL LARGE WHITE CONTAINERS.
    • 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. DETAIL CLEAN AND INVERT ALL CLEAN MULTI-USE UTENSILS.
    • 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. DETAIL CLEAN ALL COOKING & COOLING EQUIPTMENT i.e. STOVE INSIDE AND OUTSIDE, CARMAL STOVE AND ALL ATTACHED EXPOSED PIPES,INSIDE AND OUTSIDE OF ALL 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. DETAIL CLEAN FLOORS THROUGHOUT BEHIND AND UNDER ALL HEAVY EQUIPTMENT, INCLUDE ALL CORNERS OF ESTABLISHMENT.
    • 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. DETAIL CLEAN WALLS THROUGHOUT MAKING WALLS SMOOTH EASY CLEANABLE WITH NO CRACKS ,HOLES SEALING AROUND ALL ELECTRICAL, CLEAN REAR EXIT FAN OVER REAR EXIT DOOR. REPAIR BROKEN GLASS IN FRONT OF STORE, WINDOW HAS A LONG CRACK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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.DETAIL CLEAN ALL LIGHT SHIELDS.
    • 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. REPAIR FAUCET AT 3 COMP SINK.
    • 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. PROVIDE THERMOMETERS IN ALL COOLERS.
    • 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. SOME CLUTTER IN BASEMENT MUST ORGANIZE ELEVATE 6-12 INCHES FROM FLOOR ELEMINITATING POSSIBLE RODENT HOTBAGE. REMOVING ALL UNUSED ARTICLES FROM BASEMENT.

Nearby inspected facilities

Own this business? Add a badge to your website