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THE ORIGINAL GINO'S EAST

8725 W HIGGINS RD, CHICAGO, IL 60631 · Restaurant

Inspection summary

THE ORIGINAL GINO'S EAST has been inspected 11 times by Chicago Department of Public Health since October 5, 2011. The most recent inspection, on October 17, 2016, found no infractions.

2 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.

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 temperature controlHigher risk

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

    Recorded 6 times across 5 separate inspections, most recently on April 3, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 4 times across 4 separate inspections, most recently on November 5, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on March 30, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 November 5, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on May 31, 2013. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GASKET NOT MAINTAINED ON REACH-IN COOLER IN PIZZA PREP AREA. INSTRUCTED TO REPLACE WORN GASKET.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEEP FRYER CABINETE, STORAGE SHELVES LINED WITH ALUMINUM FOIL, STORAGE SHELVES, AND SLICER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN PREP, STORAGE AREA AND OVEN MECHANIAL ROOM NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEVERAL HOLES NOTED IN BOTTON SECTION OF WALL IN REAR HALLWAY AND OUTSIDE OF STORAGE ROOM. INSTRUCTED TO REPAIR AND SEAL WALLS. CEILING TILE MISSING UTILITY CLOSET. INSTRUCTED TO REPLACE MISSING CEILING TILE. LIGHT COVERS IN PREP AREA NOT CLEAN IN PREP STATION. INSTRUCTED TO DETAIL CLEAN LIGHT COVERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAINLINE UNDER THREE CCOMPARTMENT SINK AND BACKFLOW PREVENTER AT UTILITY SINK LEAKING. INSTRUCTED TO REPAIR TO PREVENT LEAK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER MISSING INSIDE COOLER IN BAR AREA. INSTRUCTED TO PROVIDE THERMOMETER CONSPICUOUSLY INSIDE ALL COOLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOR HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
  3. Canvass

    8 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITIES NOT MAINTAINED OR OPERATED. LOW TEMPERATURE DISH MACHINE IN BAR AREA SANITIZING AT 0 PPM WHILE IN USE. INSTRUCTED TO REPAIR AND HAVE DISH MACHINE SERVICED AND PROPERLY SANITIZING AT 100 PPM OF CHLORINE. SERIOUS CITATION ISSUED 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GASKET NOT MAINTAINED ON REACH-IN COOLER IN PIZZA PREP AREA. INSTRUCTED TO REPLACE WORN GASKET.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEEP FRYER CABINETE, STORAGE SHELVES LINED WITH ALUMINUM FOIL, STORAGE SHELVES, AND SLICER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN PREP, STORAGE AREA AND OVEN MECHANIAL ROOM NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEVERAL HOLES NOTED IN BOTTON SECTION OF WALL IN REAR HALLWAY AND OUTSIDE OF STORAGE ROOM. INSTRUCTED TO REPAIR AND SEAL WALLS. CEILING TILE MISSING UTILITY CLOSET. INSTRUCTED TO REPLACE MISSING CEILING TILE. LIGHT COVERS IN PREP AREA NOT CLEAN IN PREP STATION. INSTRUCTED TO DETAIL CLEAN LIGHT COVERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAINLINE UNDER THREE CCOMPARTMENT SINK AND BACKFLOW PREVENTER AT UTILITY SINK LEAKING. INSTRUCTED TO REPAIR TO PREVENT LEAK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER MISSING INSIDE COOLER IN BAR AREA. INSTRUCTED TO PROVIDE THERMOMETER CONSPICUOUSLY INSIDE ALL COOLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOR HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
  4. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DARK GROOVES/PITS ON SURFACE OF CUTTING BOARDS IN PREP AREA ABOVE SALAD REACH IN COOLER AND ALONG STEAMTABLE. INSTRUCTED MANAGER TO REPLACE/REPAIR DAMAMGED CUTTING BOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR TILES IN POOR REPAIR, LOW GROUT, AROUND MIXER IN PREP AREA, AT MOP SINK ROOM AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO REGROUT/REPAIR DAMAGED FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS/DUST BUILD UP ON CEILING TILES ABOVE DISHMACHINE AND ABOVE MIXER. INSTRUCTED MANAGER TO CLEAN CEILING TILES/CEILING VENTILATION COVER AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WOMENS WASHROOM HANDWASH BOWL TIMED FAUCET, THE WATER DOES NOT STAY ON WITHOUT HOLDING DOWN PUSH HOT/COLD WATER BUTTONS. INSTRUCTED MANAGER TO RECALIBRATE HOT/COLD WATER PUSH BUTTONS TO A MINIMAL 15 SECONDS CONTINUOUS RUNNING WATER TIME.
  5. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED BLACK DIRT/SLIME INSIDE ICE MACHINE DRIPPING INTO ICE, READY TO EAT FOOD. INSTRUCTED MANAGER TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. ALL ICE VOLUNTARILLY DISCARDED AT THIS TIME. SERIOUS VIOLATION 7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED BULK FOOD CONTAINERS NOT LABELED IN DRY STORAGE ROOM. INSTRUCTED MANAGER TO LABEL FOODS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DARK GROOVES/PITS ON SURFACE OF CUTTING BOARDS IN PREP AREA ABOVE SALAD REACH IN COOLER AND ALONG STEAMTABLE. INSTRUCTED MANAGER TO REPLACE/REPAIR DAMAMGED CUTTING BOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR TILES IN POOR REPAIR, LOW GROUT, AROUND MIXER IN PREP AREA, AT MOP SINK ROOM AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO REGROUT/REPAIR DAMAGED FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS/DUST BUILD UP ON CEILING TILES ABOVE DISHMACHINE AND ABOVE MIXER. INSTRUCTED MANAGER TO CLEAN CEILING TILES/CEILING VENTILATION COVER AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WOMENS WASHROOM HANDWASH BOWL TIMED FAUCET, THE WATER DOES NOT STAY ON WITHOUT HOLDING DOWN PUSH HOT/COLD WATER BUTTONS. INSTRUCTED MANAGER TO RECALIBRATE HOT/COLD WATER PUSH BUTTONS TO A MINIMAL 15 SECONDS CONTINUOUS RUNNING WATER TIME.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED HIGH TEMPERATURE DISHMACHINE NOT MAINTAINED, 155 F AT FINAL RINSE, WHILE IN USE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN DISHMACHINE, FINAL RINSE MUST BE 180 F OR ABOVE. ALL MULTI-USE UTENSILS MUST TEMPORARILY WASHED, RINSED AND SANITIZE ALL MULTI-USE UTENSILS IN DISHWASH 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK CONTAINERS NOT LABELED IN DRY STORAGE ROOM. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT/STANDING WATER ON FLOOR UNDER COFFEE STATION 1-COMPARTMENT SINK. INSTRUCTED MANAGER TO KEEP FLOOR DRY AND CLEAN AT SAID AREA.
  8. Canvass Re-Inspection

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZER NOT PROPERLY LABELED WITH NAME OF PRODUCT, DATE ETC. INSTRUCTED TO ALWAYS PROPERLY LABEL FOOD ITEMS DURING STORAGE AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED BENT LIDS ON TOP SERVICE COOLERS AT THE PIZZA PREP AND FRONT SALAD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED ACCUMULATION OF FOOD CRUST AND PEELING PAINT ON SHELVING ABOVE THE PIZZA PREP TABLE AND INSIDE WALK IN COOLER.ALSO NOTED SLIMY SUBSTANCE INSIDE SODA GUN HOLDER AT THE BAR FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ABOVE AT ALL TIMES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE ESPECIALLY BY THE DISH MACHINE AREA AND MAINTAIN DRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED ACCUMULATION OF DIRT AND DEBRIS ON FANS INSIDE WALK IN COOLER AND BEER WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHS IN SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  9. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF TWO SERVICE COOLERS AT THE FRONT PREP AREA TO BE IMPROPER AT 49F. INSTRUCTED NOT TO USE COOLERS UNTIL PROPER TEMPERATURE OF 40F OR BELOW IS ATTAINED. EQUIPMENT TAGGED AND HELD FOR INSPECTION. MANAGER IMMEDIATELY CALLED REPAIR COMPANY. PREMISES HAS OTHER COOLERS MAINTAINING PROPER TEMPERATURES OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AND INSIDE SERVICE COOLERS TO BE IMPROPER BETWEEN 43F TO 58F (PASTA 43.9F,TURKEY 49.2F, BOILED EGGS 45.3F,PASTA 52.6F, CUT LETTUCE 58.9F, CHICKEN BREAST 54.2F AND LARGE CONTAINER OF MINESTRONI SOUP 49.8F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 69LBS WORTH $81.34. INSTRUCTED TO MONITOR AND MAINTAIN FOOD TEMPERATURES ON REGULAR BASES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEES WASHING HANDS WITH GLOVES ON, WIPE HANS WITH PAPER TOWEL STILL WITH GLOVES ON THEN PROCEED TO THE PREP FOOD WITHOUT CHANGING GLOVES. ALSO NOTED EMPLOYEE WITH GLOVES ON RINSE THE WASH CLOTH IN A SANITIZING BUCKET AND WITHOUT CHANGING GLOVES PROCEEDED TO WIPE THEIR HANDS AGAIN AND CONTINUED PREPPING. FINALLY NOTED EMPLOYEES WASHING WASH CLOTHS AT EXPOSED HAND WASH SINK STILL WITH GLOVES ON AND WITHOUT CHANGING GLOVES PROCEEDED TO CONTINUE HANDLING AND PREPARING FOOD AT THE PREP TABLE. INSTRUCTED ON THE IMPORTANCE OF PROPER HAND WASHING AND CHANGING GLOVES WHILE HANDLING FOOD. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZER NOT PROPERLY LABELED WITH NAME OF PRODUCT, DATE ETC. INSTRUCTED TO ALWAYS PROPERLY LABEL FOOD ITEMS DURING STORAGE AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED BENT LIDS ON TOP SERVICE COOLERS AT THE PIZZA PREP AND FRONT SALAD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED ACCUMULATION OF FOOD CRUST AND PEELING PAINT ON SHELVING ABOVE THE PIZZA PREP TABLE AND INSIDE WALK IN COOLER.ALSO NOTED SLIMY SUBSTANCE INSIDE SODA GUN HOLDER AT THE BAR FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ABOVE AT ALL TIMES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE ESPECIALLY BY THE DISH MACHINE AREA AND MAINTAIN DRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED ACCUMULATION OF DIRT AND DEBRIS ON FANS INSIDE WALK IN COOLER AND BEER WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHS IN SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  10. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE MAIN WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS IN DISH WASHING AREA (BY DISH MACHINE).---------MUST DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR AREA (BY ICE MACHINE/MAIN WALK-IN COOLER).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN WALLS BEHIND PIZZA PREP COOLER AND WALLS BY DISH WASHING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE MISSING LIGHT SHIELD ABOVE 3 COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDER 2 COMPARTMENT SINK (LEFT SIDE).---------MUST REPAIR LEAKY (HOT) FAUCET HANDLE AT EXPOSED HAND SINK IN BEVERAGE STATION.--------MUST PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR (DISH WASHING AREA) OR REPAIR.
  11. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Potentailly hazardous foods does not meet temperature requirements during storage, display and service. Found potentially hazardous foods inside prep cooler not maintaining proper temperature. Found Calamari 3lbs at 46.0 F, Chicken Salad 3lbs 46.4 F, Chicken 10lbs 50.2 F, Sliced Turkey 3lbs at 49.8 F, Egg Salad 3lbs at 48.2 F and Hamburger Patties 3 lbs at 45.4 F. Manager voluntarily denatured and discarded. Instructed manager that all potentially hazadous foods must maintain 40 F or below. Value $ 34.00, approximately 24lbs. Critical Citation issued 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards not maintained in prep area. Instructed to replace worn cutting boards.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Exterior between cooking equipment not cleaned. Instructed to detail clean and sanitize.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ventilation covers above dishmachine area not cleaned. Instructed to detail clean
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Backflow preventer at utility sink and faucet at prep three compartment sink not maintained. Instructed to repair to prevent all leaks.

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