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TREASURE ISLAND FOODS

1526 E 55TH ST, CHICAGO, IL 60615 · Grocery Store

22 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO PRINTED EMPLOYEE HEALTH POLICY AVAILABLE FOR REVIEW. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012(A). NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS AVAILABLE FOR REVIEW. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED COFFEE PREP AREA WITHOUT REQUIRED EXPOSED HAND SINK. MUST INSTALL DEDICATED HAND WASHING SINK, WITH HOT/COLD WATER, SOAP AND PAPER TOWELS, IN COFFEE PREP AREA. MUST MAINTAIN SAME.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCS (TIME/TEMP CONTROLLED FOR SAFETY) FOODS AT IMPROPER TEMPERATURES. FOUND SUSHI (RAW FISH, SHRIMP, CRAB, ETC.) IN CUSTOMER DISPLAY CASE RANGING FROM 48.2F - 52.5F. FOUND MEALS PACKAGED FROM DELI (MEATLOAF, FISH, PASTAS, ETC.) IN CUSTOMER SELF SERVICE DISPLAY COOLER RANGING IN TEMPERATURES 45.5F -50F. FOUND EGG SALAD AND CRAB SALAD @ 47.1F- 50F IN DELI COOLER. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS (OR 135F OR MORE) AT ALL TIMES. OPERATOR DISCARDED APPROXIMATELY 35LBS OF DENATURED FOODS DURING INSPECTION. OPERATOR ESTIMATES VALUE TO BE $185. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE.
  3. Complaint Re-Inspection

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN HOT FOOD PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL MILK CRATES AND PROVIDE ADEQUATE SHELVING IN WALK-IN COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL WALK-IN COOLERS AND DISPLAY COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS INSIDE MEAT AND CHICKEN WALK-IN COOLERS, ALONG WALLS AND IN ALL CORNERS IN BASEMENT STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WALL AND BASEBOARD NEAR EXPOSED SINK AND CEILING NEAR OVEN IN BAKERY PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BLENDER, JUICER, AND PREP TABLE BEHIND SLICED FRUIT AND JUICE DISPLAY COOLER, INSTRUCTED MANAGER TO INSTALL AN EXPOSED SINK IN JUICE PREP AREA. MUST ALSO INSTALL EXPOSED SINK NEAR 3-COMPARTMENT SINK IN SEAFOOD DISH WASHING AREA. REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK IN HOT FOOD PREP AREA.
  4. Complaint

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 30 MICE DROPPINGS SCATTERED ALONG WALLS IN BASEMENT TOOL STORAGE AREA AND 20 FLYING INSECTS IN BASEMENT MECHANICAL ROOM. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN HOT FOOD PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL MILK CRATES AND PROVIDE ADEQUATE SHELVING IN WALK-IN COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL WALK-IN COOLERS AND DISPLAY COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS INSIDE MEAT AND CHICKEN WALK-IN COOLERS, ALONG WALLS AND IN ALL CORNERS IN BASEMENT STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WALL AND BASEBOARD NEAR EXPOSED SINK AND CEILING NEAR OVEN IN BAKERY PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS NEAR EXIT DOOR IN BAKERY AND IN SOUP SELF-SERVICE AREA. PROVIDE ADEQUATE LIGHT SHIELDS IN MEAT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BLENDER, JUICER, AND PREP TABLE BEHIND SLICED FRUIT AND JUICE DISPLAY COOLER, INSTRUCTED MANAGER TO INSTALL AN EXPOSED SINK IN JUICE PREP AREA. MUST ALSO INSTALL EXPOSED SINK NEAR 3-COMPARTMENT SINK IN SEAFOOD DISH WASHING AREA. REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK IN HOT FOOD PREP AREA.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED OVER 40 LIVE FLIES SCATTERED IN THE PRODUCE RECEIVING/STORAGE AREA ON THE WALL AND ON BOXES. ALSO NOTED A FEW IN THE SELLING AREA AROUND THE TOMATOES. MUST REMOVE FLIES AND CLEAN AREA. SERIOUS CITATION ISSUED #7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN THE REAR STORAGE AREAS AND IN THE WALK IN COOLERS TO REMOVE SPILLS AND DBERIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED MISSING LIGHT SHIELDS IN SIDE THE WALK IN COOLER. MUST REPLACE AND MAINTAIN.
  7. Complaint Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REMOVE RUST FROM ALL GREASE TRAPS AT 3- COMP SINKS IN ALL DEPTS.MEAT,MEAT & FISH DEPT.PRODUCE,BAKERY & DELI WALK IN COOLERS HAS RUSTY SHELVES & CARTS.MUST REPAIR OR REPLACE MEAT & FISH DEPT.-WORN CUTTING BOARDS,PRODUCE WALK IN COOLER AIR CURTAINS IN POOR REPAIR
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN FOOD DEBRI FROM SHELVING UNITS IN COFFEE AREA,SIGNAGE SIGNS,PREP KITCHEN-FRYERS,WHEEL BASES,PIPES OF EQUIPMENT,MEAT & FISH DEPT.-SHELVES UNDER TANK,WRAPPING STATION.MEAT WALK IN COOLER-FANGUARDS.FISH W.I.C.-FANGUARDS,BREAKROOM LOWER CABINETS AND MICROWAVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES ,COOLERS IN ALL DEPTS,W.I.C.& W.I.F.,FLOOR MATS IN KITCHEN PREP AREA.MUST REPAIR OR REPLACE DAMAGED FLOORING IN MEAT DEPT.,PRODUCE W.I.C.,FROZEN W.I.F..MUST GROUT FLOOR IN KITCHEN PREP AREA NEAR 1-COMP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST CLEAN DEBRI AND DUST FROM WALLS IN ALL DEPTS & BREAKROOM,LIGHT SHIELDS IN PREP KITCHEN.MUST REPAIR OR REPLACE WALL BASES IN KITCHEN PREP AREA BEHIND COOKING EQUIPMENT & MEAT W.I.C.,MISSING WALL TILE IN HOT FOOD PREP AREA,STAINED & MISSING CEILING TILES IN PRODUCE AREA,RECEIVING.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN BREAKROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST REPLACE BURNT OUT LIGHTS IN PRODUCE W.I.C.,MEAT W.I.C.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE SINK STOPPER IN POOR REPAIR IN KITCHEN PREP AREA 3- COMP SINK.
  8. Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF READY TO EAT FOODS STORED INSIDE OF DELI DISPLAY UNIT AND SALAD BAR IN PRODUCE AREA SUCH AS EGG SALAD 44.0F-45.8F 22LBS.,TUNA SALAD 45.8F 21LBS.,SALMON SALAD 45.5F 15LBS.,COOKED CHICKEN BREAST 2.5LBS 46.5F,CHILI BEEF 45.5F-57.5F 38LBS.,COLESLAW 46.7F 4LBS.,GRAPE LEAVES 47.1F 5LBS,MACARONI SALAD 47.7F 7LBS.,CRAB SALAD 44.1F 5LBS.PRODUCT WAS DUMPED AND DENATURED BY MANAGER .MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.119.5LBS. $809.(CRITICAL 7-38-005A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED INADEQUATE FOOD PROTECTION DURING STORAGE OF JUICING PROCESS OF MANUAL CAPPING AND BOTTLE STORAGE /STORED IN A IMPROPER MANNER IN PRODUCE AREA.OBSERVED A OPEN BOX OF PLASTIC BOTTLES AND A BOX OF OPEN PLASTIC CAPS ON SHELVING UNIT BEHIND COLD HOLDING UNIT WITH A CELL PHONE,BOX OF TISSUE,APRON,OPEN BOTTLE OF GLASS CLEANER STORED INSIDE OF EACH .ALSO NO SOP DOCUMENTATION AVAILABLE TO VIEW,NO TIME AND TEMPERATURE LOGS TO VIEW FOR JUICE AND WALK IN COOLER,CLEANING OF JUICING MACHINE LOGS .INSTRUCTED MANAGER TO PROVIDE SOP DOCUMENTATION,PROPER STORAGE OF MATERIALS AND TIME & TEMPERATURE/CLEANING LOGS AND MAINTAIN.(SERIOUS 7-38-005A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM ALL GREASE TRAPS AT 3- COMP SINKS IN ALL DEPTS.MEAT,MEAT & FISH DEPT.PRODUCE,BAKERY & DELI WALK IN COOLERS HAS RUSTY SHELVES & CARTS.MUST REPAIR OR REPLACE MEAT & FISH DEPT.-WORN CUTTING BOARDS,PRODUCE WALK IN COOLER AIR CURTAINS IN POOR REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRI FROM SHELVING UNITS IN COFFEE AREA,SIGNAGE SIGNS,PREP KITCHEN-FRYERS,WHEEL BASES,PIPES OF EQUIPMENT,MEAT & FISH DEPT.-SHELVES UNDER TANK,WRAPPING STATION.MEAT WALK IN COOLER-FANGUARDS.FISH W.I.C.-FANGUARDS,BREAKROOM LOWER CABINETS AND MICROWAVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES ,COOLERS IN ALL DEPTS,W.I.C.& W.I.F.,FLOOR MATS IN KITCHEN PREP AREA.MUST REPAIR OR REPLACE DAMAGED FLOORING IN MEAT DEPT.,PRODUCE W.I.C.,FROZEN W.I.F..MUST GROUT FLOOR IN KITCHEN PREP AREA NEAR 1-COMP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN DEBRI AND DUST FROM WALLS IN ALL DEPTS & BREAKROOM,LIGHT SHIELDS IN PREP KITCHEN.MUST REPAIR OR REPLACE WALL BASES IN KITCHEN PREP AREA BEHIND COOKING EQUIPMENT & MEAT W.I.C.,MISSING WALL TILE IN HOT FOOD PREP AREA,STAINED & MISSING CEILING TILES IN PRODUCE AREA,RECEIVING.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN BREAKROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNT OUT LIGHTS IN PRODUCE W.I.C.,MEAT W.I.C.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE SINK STOPPER IN POOR REPAIR IN KITCHEN PREP AREA 3- COMP SINK.
  9. Short Form Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN FISH COOLER; REMOVE WATER FROM DRIP PANS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN FAN GUARD COVERS AND ATTACHED BASE HOLDING FANS TO REMOVE DUST OBSERVED IN WALK-IN COOLERS WHERE NEEDED. SOME AREAS OF DOORS, WALLS AND WALL PANELING IN PREP AREAS (MEAT DEPT, PRODUCE) ARE RUSTED AND NEED TO BE CLEANED AND PAINTED. A SECTION OF CEILING IN BAKERY ABOVE EQUIPMENT IS OPEN FOR ACCESS TO EXHAUST ABOVE; INSTRUCTED TO COVER WITH AN ACCESSIBLE PANEL FOR CONTINUED ACCESS WHEN NEEDED.
  10. Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN FISH COOLER; REMOVE WATER FROM DRIP PANS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN FAN GUARD COVERS AND ATTACHED BASE HOLDING FANS TO REMOVE DUST OBSERVED IN WALK-IN COOLERS WHERE NEEDED. SOME AREAS OF DOORS, WALLS AND WALL PANELING IN PREP AREAS (MEAT DEPT, PRODUCE) ARE RUSTED AND NEED TO BE CLEANED AND PAINTED. A SECTION OF CEILING IN BAKERY ABOVE EQUIPMENT IS OPEN FOR ACCESS TO EXHAUST ABOVE; INSTRUCTED TO COVER WITH AN ACCESSIBLE PANEL FOR CONTINUED ACCESS WHEN NEEDED.
  11. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF FRYERS AND EXTERIOR SURFACES OF FRYER AND COOKING EQUIPMENT IN KITCHEN AREA BEHIND DELI.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE FOLLOWING WALK-IN COOLERS UNDER SHELVES: DELI, MEAT COOLER AND BAKERY FREEZER IN BASEMENT. CLEAN FLOOR IN PRODUCE PREP AREA AND STORAGE UNDER SHELVES AND IN CORNERS TO REMOVE PIECES OF PRODUCE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL AROUND UTILITY SINK TO REMOVE DIRT. REPAIR WALL IN PRODUCE STORAGE ROOM WHERE NEEDED (HOLES OBSERVED). REPLACE CEILING TILES IN SAME ROOM WHERE NEEDED. A CEILING VENT WAS REMOVED FROM BAKERY CEILING AT ENTRY DOOR OF BAKERY AND HAS BEEN REPLACED WITH CARDBOARD; REMOVE AND REPLACE VENT. REMOVE DUST FROM ALL FAN COVERS IN WALK-IN UNITS AND FREEZERS WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN INTERIOR OF UTILITY SINK.
  12. Short Form Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 21LBS OF TURKEY,COOKED GREENS,MACARONI AND CHEESE,AND SAUSAGE AT IMPROPER TEMPERATURES RANGING BETWEEN 121-127 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS HOT FOODS AT 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE EXCESSIVE ICE BUILD UP IN WALK IN FREEZERS AS NEEDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN SINKS AND TOILETS IN ALL WASHROOM FACILITIES AS NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE POOLING WATER ON FLOORS IN UNUSED WALK IN COOLER IN BASEMENT. ALSO DETAIL CLEAN FLOORS UNDER STORAGE SHELVES,UNDER PREP TABLES,ALONG WALLS AND THROUGHOUT PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN HOT FOOD PREP AREA AND REMOVE DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED OR MISSING CEILING TILES IN THE BASEMENT PRIVATE LABEL CANDY STORAGE ROOM AND ON THE SALES FLOOR NEAR THE DAIRY COOLERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUT LIGHT BULBS IN WALK IN CHEESE COOLER IN DELI AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET AT THE THREE COMPARTMENT SINK IN THE PRODUCE PREP AREA AND AT THE EXPOSED HAND SINK ACROSS FROM THE COOK LINE IN THE DELI AREA. NO COLD RUNNING WATER IN THE MENS EMPLOYEE WASHROOM AT THE 3RD WASH BOWL FROM THE ENTRANCE AND AT THE WOMENS CUSTOMER WASHROOM WASH BOWL. MUST REPAIR AND PROVIDE COLD RUNNING WATER. MUST REMOVE POOLING WATER FROM INTERIOR OF THE REACH IN COOLER IN THE BAKERY.
  13. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE EXCESSIVE ICE BUILD UP IN WALK IN FREEZERS AS NEEDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN SINKS AND TOILETS IN ALL WASHROOM FACILITIES AS NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE POOLING WATER ON FLOORS IN UNUSED WALK IN COOLER IN BASEMENT. ALSO DETAIL CLEAN FLOORS UNDER STORAGE SHELVES,UNDER PREP TABLES,ALONG WALLS AND THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED OR MISSING CEILING TILES IN THE BASEMENT PRIVATE LABEL CANDY STORAGE ROOM AND ON THE SALES FLOOR NEAR THE DAIRY COOLERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUT LIGHT BULBS IN WALK IN CHEESE COOLER IN DELI AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET AT THE THREE COMPARTMENT SINK IN THE PRODUCE PREP AREA AND AT THE EXPOSED HAND SINK ACROSS FROM THE COOK LINE IN THE DELI AREA. NO COLD RUNNING WATER IN THE MENS EMPLOYEE WASHROOM AT THE 3RD WASH BOWL FROM THE ENTRANCE AND AT THE WOMENS CUSTOMER WASHROOM WASH BOWL. MUST REPAIR AND PROVIDE COLD RUNNING WATER. MUST REMOVE POOLING WATER FROM INTERIOR OF THE REACH IN COOLER IN THE BAKERY.
  14. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED DAIRY COOLER AT IMPROPER TEMPERATURE OF 46 DEGREES F. MUST REPAIR COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL VIOLATION 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE EXCESSIVE ICE BUILD UP IN WALK IN FREEZERS AS NEEDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN SINKS AND TOILETS IN ALL WASHROOM FACILITIES AS NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE POOLING WATER ON FLOORS IN UNUSED WALK IN COOLER IN BASEMENT. ALSO DETAIL CLEAN FLOORS UNDER STORAGE SHELVES,UNDER PREP TABLES,ALONG WALLS AND THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED OR MISSING CEILING TILES IN THE BASEMENT PRIVATE LABEL CANDY STORAGE ROOM AND ON THE SALES FLOOR NEAR THE DAIRY COOLERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUT LIGHT BULBS IN WALK IN CHEESE COOLER IN DELI AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET AT THE THREE COMPARTMENT SINK IN THE PRODUCE PREP AREA AND AT THE EXPOSED HAND SINK ACROSS FROM THE COOK LINE IN THE DELI AREA. NO COLD RUNNING WATER IN THE MENS EMPLOYEE WASHROOM AT THE 3RD WASH BOWL FROM THE ENTRANCE AND AT THE WOMENS CUSTOMER WASHROOM WASH BOWL. MUST REPAIR AND PROVIDE COLD RUNNING WATER. MUST REMOVE POOLING WATER FROM INTERIOR OF THE REACH IN COOLER IN THE BAKERY.
  15. Complaint

    8 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES DISPLAYED BY FOOD HANDLERS. NOTED FOOD HANDLER TOUCH THE EXTERIOR OF A GARBAGE CAN LID AND NOT PROPERLY WASH HANDS BETWEEN TASKS. ALSO NOTED A SEPARATE FOOD HANDLER CUT OPEN A CARDBOARD BOX WITH A PREP KNIFE AND USE THE SAME KNIFE TO CUT READY TO EAT FOOD ITEMS. ADVISED MANAGER OF PROPER HAND WASHING AND HYGIENIC PRACTICES. CRITICAL CITATION ISSUED 7-38-010A
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NOTED IMPROPER UTENSIL SANITATION. OBSERVED EMPLOYEE RINSE A SOILED PREP KNIFE AND SEVERAL CUTTING BOARDS WITH A SPRAYER WITHOUT PROPERLY WASHING,RINSING AND SANITIZING UTENSILS. MUST PROPERLY WASH,RINSE AND SANITIZE ALL MULTI USE ITEMS. CRITICAL CITATION ISSUED 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN AND REMOVE RUST FROM STORAGE PUSH CARTS IN ALL PREP AREAS. ALSO REMOVE RUST FROM LOWER SECTIONS OF PREP TABLE IN MEAT PREP AREA HALLWAY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT IN DELI PREP AREA. MUST REMOVE GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN THE HOOD ABOVE THE REAR COOK LINE IN THE REAR DELI PREP AREA. MUST REMOVE HEAVY DUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER COOK LINE IN DELI PREP AREA AND IN ALL WALK IN COOLERS AND FREEZERS. ALSO CLEAN FLOORS THROUGHOUT BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS WHERE MISSING IN PRODUCE WALK IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR BROKEN FAUCET IN MENS EMPLOYEE WASHROOM. (2ND HANDSINK FROM THE ENTRANCE)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER THROUGHOUT BASEMENT. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  16. Complaint Re-Inspection

    7 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. INVERT ALL CONTAINERS IN PRODUCE STORAGE AREA.
    • 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. REPLACE WORN CUTTING BOARDS IN POULTRY PREP AREA. REPLACE DAMAGED GASKETS ON BAKERY PREP COOLER DOORS. REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN STORAGE AREAS, WALK-IN COOLERS AND FREEZERS.
    • 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 INTERIOR AND EXTERIOR OF ALL KNIVES, KNIFE RACK, SLICERS, CUTTING EQUIPMENT IN MEAT PREP AREA, SHELVES, CABINETS AND COUNTERS IN BAKERY AND DELI AREAS.
    • 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 FLOORS UNDER MEAT DISPLAY CASES (FOOD DEBRIS). REPLACE MISSING FLOOR TILES AND REMOVE STANDING WATER UNDER FISH DISPLAY CASE. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS AND FREEZERS.
    • 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. REPLACE MISSING AND STAINED CEILING TILES IN DELI PREP AREAS. CLEAN ALL CEILING VENTS (DUST BUILDUP). REPAIR CEILING IN BAKERY PREP AREA. INSTALL SPLASH GUARDS BETWEEN HAND SINK AND PREP TABLE IN DELI AND SUSHI PREP AREAS.
    • 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 METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. SEPARATE LIGHTER FLUID FROM SINGLE SERVICE ARTICLES AND STAINLESS STEEL CLEANER FROM FOOD ITEMS IN DELI PREP AREA. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
  17. Complaint

    9 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. IMPROPER TEMPERATURE OF SALAD DISPLAY COOLERS 62.4-63.1F INSTRUCTED MANAGER TO REPAIR. COOLERS MUST MAINTAIN 40F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 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. IMPROPER TEMPERATURE OF FOOD DISPLAYED FOR SALE ON SALAD BAR/COOLER, DICED HAM 56.3F, COLESLAW 56.4F, SLICED TOMATOES 57.3F. INSTRUCTED MANAGER TO DISCARD ALL COLD FOOD MUST MAINTAIN 40F OR BELOW. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 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. INVERT ALL CONTAINERS IN PRODUCE STORAGE AREA.
    • 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. REPLACE WORN CUTTING BOARDS IN POULTRY PREP AREA. REPLACE DAMAGED GASKETS ON BAKERY PREP COOLER DOORS. REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN STORAGE AREAS, WALK-IN COOLERS AND FREEZERS.
    • 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 INTERIOR AND EXTERIOR OF ALL KNIVES, KNIFE RACK, SLICERS, CUTTING EQUIPMENT IN MEAT PREP AREA, SHELVES, CABINETS AND COUNTERS IN BAKERY AND DELI AREAS.
    • 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 FLOORS UNDER MEAT DISPLAY CASES (FOOD DEBRIS). REPLACE MISSING FLOOR TILES AND REMOVE STANDING WATER UNDER FISH DISPLAY CASE. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS AND FREEZERS.
    • 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. REPLACE MISSING AND STAINED CEILING TILES IN DELI PREP AREAS. CLEAN ALL CEILING VENTS (DUST BUILDUP). REPAIR CEILING IN BAKERY PREP AREA. INSTALL SPLASH GUARDS BETWEEN HAND SINK AND PREP TABLE IN DELI AND SUSHI PREP AREAS.
    • 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 METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. SEPARATE LIGHTER FLUID FROM SINGLE SERVICE ARTICLES AND STAINLESS STEEL CLEANER FROM FOOD ITEMS IN DELI PREP AREA. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
  18. Canvass Re-Inspection

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Correct By: Wednesday, January 18, 2012 Violation Codes: Inspector Comments: FOUND FOOD IN PLASTIC CONTAINERS NOT LABELED AT GRAB N GO AREAS/REACH IN COOLERS.
  19. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND FRUIT FLY ACTIVITY AT PREMISES.OBSERVED ABOUT 20 FLIES ON WALLS AT DELI AREAS AND SEAFOOD AREAS. SERIOUS VIOLATION. CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND FOOD IN PLASTIC CONTAINERS NOT LABELED AT GRAB N GO AREAS/REACH IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOOR DRAINS NOT CLEAN AT DELI AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND PIZZA HOOD EXHAUST NOT CLEAN.
  20. Complaint Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY PIPES UNDER 3 COMPARTMENT SINK IN BAKERY.
  21. Complaint

    8 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND DISHWASHING FACILITIES IN DELI AND BAKERY PREP AREAS IN POOR REPAIR. FOUND WASTE WATER BACKING UP FROM 3 COMPARTMENT SINK OPEN SITE DRAINS AND OVERFLOWING ONTO FLOORS WHEN WATER DRAINED FROM SINK BASINS. MUST REPAIR SO THAT WASTE WATER DRAINS PROPERLY. SERIOUS CITATION ISSUED 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE ICE BUILD UP ON INTERIOR OF CHICKEN WALK IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT,PREP TABLES AND COOLERS IN ALL PREP AREAS. MUST ALSO CLEAN INTERIOR TOP PANEL OF ICE MACHINE IN FISH PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER ALL COOKING EQUIPMENT,SINKS,PREP TABLES AND ALONG WALLS. MUST REMOVE ALL GREASE AND FOOD DEBRIS BUILD UP. ALSO CLEAN FLOORS IN ALL WALK IN COOLERS AND FREEZERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS UNDER ALL PREP TABLES AND BEHIND COOKING EQUIPMENT. MUST REPLACE ALL STAINED CEILING TILES IN REAR STOCK/DOCK AREAS AND IN PRODUCE PREP AREA. MUST REMOVE PEELING PAINT FROM WALLS IN PRODUCE PREP AREA AND MAKE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD OVER LIGHT IN MEAT WALK IN COOLER WHERE MISSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LOW HOT WATER PRESSURE AT DELI HAND SINK ACROSS FROM CHEESE AND DELI MEAT DISPLAY CASE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CRATES FROM REAR OUTSIDE DOCK AREAS TO PREVENT RODENT HARBORAGE.
  22. Complaint

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED EVIDENCE OF AT LEAST 10 DRAIN FLIES ON THE WALLS IN THE MEAT PACKING DEPT. MARKS PEST CONTROLCOME ON SITE TO CORRECT PROBLEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT STORE ALONG WALLS, IN ALL WALKIN COOLERS/FREEZERS, BEHIND /UNDER SHELVES AND HEAVY EQUIPTMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL HOLES ON WALLS THROUGHOUT PREVENT INSECT ENTRANCE AND HORBAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR VENTILATION SYSTEMS IN BASEMENT PUBLIC WASHROOMS.