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THE CLIFF DWELLERS

200 S MICHIGAN AVE, CHICAGO, IL 60604 · Restaurant

Inspection summary

THE CLIFF DWELLERS has been inspected 19 times by Chicago Department of Public Health since February 17, 2010. The most recent inspection, on June 25, 2026, recorded 3 infractions.

2 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on March 29, 2022. 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 3 times across 3 separate inspections, most recently on June 25, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on March 30, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on December 6, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 December 6, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

19 inspections

  1. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES USED FOR STORAGE FOR COFFEE MUGS AND CREAMER PITCHERS. INSTRUCTED TO USED CONTAINERS THAT ARE SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE GREASE BUILD UP ON SIDES OF FLAT TOP GRILL, AND EXCESSIVE GREASE BUILDUP AND FOOD DEBRIS INSIDE SALAMANDER IN KITCHEN. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN FREE OF EXCESSIVE GREASE BUILDUP AND FOOD DEBRIS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE HOT WATER HANDLE AT THE HANDWASHING SINK WITH AN ACTIVE LEAK IN KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  2. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE INTERIOR OF THE COOLERS IN THE FOOD PREP AREA WITH FOOD DEBRIS AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN .
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MINOR LEAK AT 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  3. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE EXTERIOR/INTERIOR OF THE OVENS IN THE FOOD PREP AREA WITH CHARRED FOOD, GREASE AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN OVENS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • TOILET CLOSEST TO THE HAND WASHING SINK IN THE WOMEN'S TOILET ROOM NEEDS TO BE RECAULKED. INSTRUCTED TO RECAULK AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MOP IN STORAGE ROOM NOT PROPERLY STORED. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • THE CERTIFIED FOOD MANAGER ON DUTY HAS NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID ALLERGEN TRAINING CERTIFICATE.
  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED MINOR DIRT DEBRIS UNDER THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO CLEAN.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE INFORMING EMPLOYEES OF THEIR RESPONSIBILITY TO REPORT TO THE PERSON IN CHARGE INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION. 7-38-010. INSTRUCTED TO KEEP A EMPLOYEE HEALTH POLICY ON-SITE AT ALL TIMES. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT HAND SINKS LOCATED IN THE MEN AND WOMEN'S TOILET ROOMS. INSTRUCTED TO ENSURE THAT HANDWASHING SIGNAGE IS POSTED AT ALL HANDWASHING SINKS IN THE ESTABLISHMENT.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED TABLEWARE SUCH AS KNIVES, SPOONS, AND FORKS SITTING OUT UNCOVERED ON TABLES THROUGHOUT THE DINING ROOM. INSTRUCTED TO KEEP TABLEWARE COVERED TO PREVENT CONTAMINATION.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED HANDWASHING SINK WATER TEMPERATURE RANGE FROM 93F - 91F LOCATED IN THE FOLLOWING AREAS: MEN AND WOMEN'S WASHROOM, FOOD PREPARATION/DISH AREA SINK. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F.ALSO NOTED 3 COMP SINK WATER TEMPERATURE AT 80F. INSTRUCTED MANAGER TO MAINTAIN A 3 COMP SINK WATER TEMPERATURE OF 110F. HOT WATER GENERATION AND DISTRIBUTION SYSTEMS SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN CERTIFICATION ON-SITE AT THE TIME OF INSPECTION. INSTRUCTED TO ENSURE THAT ANY CITY OF CHICAGO FOOD SANITATION CERTIFICATE HOLDER COMPLETES ALLERGEN TRAINING AND RECEIVES THE ALLERGEN CERTIFICATION AND REMAINS ON THE PREMISES AT ALL TIMES.
  7. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO HEALTH POLICY ON SITE. INSTRUCTED TO MAINTAIN COPIES OF THE VERIFIABLE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE AND KIT ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA ON SITE. INSTRUCTED TO MAINTAIN A KIT WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER EFFECTIVE AGAINST NOROVIRUS AND PROCEDURE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASH SIGNAGE AT HAND WASH SINK IN BAR. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER DATE MARKING SYSTEM. INSTRUCTED ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOODS TO BE DATE LABELED WITH THE DISCARD DATE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED POTENTIALLY UNDERCOOKED ITEMS ON THE MENU SUCH AS STEAKS AND HAMBURGERS NOT MARKED WITH DISCLOSURE AND REMINDER STATEMENTS. INSTRUCTED TO MARK ALL ITEMS SERVED RAW OR UNDERCOOKED WITH DISCLOSURE AND REMINDER STATEMENT. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN GASKET ON TALL STANDING PREP COOLER IN KITCHEN PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED EMPLOYEES WITH CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS ON SITE.
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR AROUND DISH MACHINE NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN WALL TILE IN PREP AREA BY DISH MACHINE. INSTRUCTED TO REPLACE.
  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE EXTERIOR OF THE GREASE TRAP UNDERNEATH THE DISH MACHINE AND THE EXTERIOR OF THE COOKING EQUIPMENT HAS FOOD, DIRT, DUST AND OIL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS UNDER/AROUND THE DISH MACHINE, COOKING EQUIPMENT, 3-COMPARTMENT SINK AND COOLERS HAVE THICK DIRT, FOOD AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CEILING TILES ABOVE THE COOKING FOOD PREPARATION AREA HAS FOOD SPLATTER AND DIRT/DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
  10. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS NOT LABELED AND DATED NOT IN ORIGINAL CONTAINER IN FREEZER.MUST INSTALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING LIGHT SHIELD COVERS IN PREP AREA NOT CLEAN OF DEBRIS AND VENT COVER IN PREP AREA NOT CLEAN AND DAMAGED.MUST REPLACE VENT COVER AND CLEAN LIGHT SHIELDS.
  11. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF LIQUOR STORAGE CABINET NOT CLEAN OF DEBRIS/DUST.MUST CLEAN/MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE NECK OF FAUCET AT 3- COMPARTMENT SINK VERY LEAKY.MUST REPAIR
  12. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREMISES REACH IN COOLER IN KITCKEN NOT MAINTAINED.AIR TEMPERATURE MAINTAINED AT 45.4F.MUST MAINTAIN PROPER TEMPERATURE REQUIRED OF 40F OR BELOW.COOLER WILL BE TAGGED HELD FOR INSPECTION.MUST NOT USE COOLER UNTIL REINSPECTED BY CDPH. MUST USE ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW,-CDI. CRITICAL VIOLATION ISSUED 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS INSIDE REACH IN COOLER MAINTAINED AT IMPROPER TEMPERATURES.APPROX 5LBS COOKED CHICKEN BREAST AT 46.2F, 4-RAW SHELL EGGS-45.8F,7-LBS MILK-48.5F, 5-LBS SMOKED SALMON-48.F,18-LBS OF NEW YORK STRIP STEAKS-49.2F, 3LBS-RAW CHICKEN-46.8F,3LBS OF CRAB CAKES-48.0F.MUST MAINTAIN FOODS AT 40F OR BELOW. ALL FOODS REMOVED AND DISCARDED BY MANAGER- APPROX 40LBS FOOD AT COST OF APPROX $300.00.CRITICAL VIOLATION ISSUED 7-38-005A.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF LIQUOR STORAGE CABINET NOT CLEAN OF DEBRIS/DUST.MUST CLEAN/MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE NECK OF FAUCET AT 3- COMPARTMENT SINK VERY LEAKY.MUST REPAIR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP ON WALL OPEN FOR ICE MACHINE NOT PROPERLY STORED FREE FROM DUST..MUST PROVIDE CLEAN,SANITIZE CONTAINER OR HOLDER.
  13. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED DUS ON THE EXTERIOR OF THE ICE MACHINE AND 4 DOOR REFRIGERATOR. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED BUILD UP IN THE INTERIOR OF THE ICE MACHINE IN THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR IN THE CORNERS WITH ACCUMULATED FOOD DEBRIS AT THE SERVER STATION. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING VENT ABOVE THE LOW TEMPERATURE DISH MACHINE WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING VENTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED A WET MOP STORED IN THE MOP BUCKET IN DRY STORAGE. INSTRUCTED TO STORE ALL WET MOPS HANGING OR INVERTED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER EDUCATION.
  14. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT PREP AREA IN NEED OF CLEANING TO REMOVE LARGE AMOUNT OF BUILD UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BEHIND ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE LARGE AMOUNTS OF DUST AND GREASE. MUST CLEAN AND MAINTAIN AT ALL TIMES
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD VENTILATION UNIT IN NEED OF CLEANING TO REMOVE GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  15. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SAND OR REPLACE CUTTING BOARDS IN THE PREP AREA WITH DEEP, DARK GROOVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
  16. Canvass

    3 infractions

    • 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. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 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. OBSERVED DUST BUILD UP ON CEILING LIGHT BULB COVERS ABOVE PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN COVERS.
    • 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. 3-COMPARTMENT SINK FAUCET AND WOMENS WASHROOM LEFT SIDE HANDWASH BOWL LEAKING AT BASE OF SINK. MUST REPAIR AND MAINTAIN SINKS.
  17. Tag Removal

    0 infractions

  18. Canvass

    2 infractions

    • 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. FOUND HIGH TEMPERATURE DISHMACHINE NOT SANITIZING PROPERLY.(160F FINA IL RINSE). CRITICAL VIOLATION. CITATION ISSUED. Tagged dishmachine.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND SHELVING UNITS NOT WIPED DOWN AT MAIN KITCHEN.
  19. Canvass

    2 infractions

    • 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. Found food containers not stored properly on shelving units.(must store inverted)
    • 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. Found wash cloths not properly stored.

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