ULTRA FOODS

3250 W 87TH ST, CHICAGO, IL 60652 · Grocery Store

24 inspections

1. CanvassMay 23, 2017

   0 infractions

2. Complaint Re-InspectionAug 11, 2016

   2 infractions

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED THE INTERIOR LOWER AREA OF THE FRYERS IN THE DELI PREP AREA WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED THE FLOOR UNDER THE FRYERS OF THE DELI DEPARTMENT WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
3. ComplaintAug 4, 2016

   4 infractions

   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OBSERVED APPROXIMATELY 6-8 LARGE FLIES FLYING AROUND THE FRONT DELI PREP AREA, 3-5 IN THE REAR NEAR THE MAINTENANCE ROOM, 9-10 FLYING AROUND THE BAKERY PREP AREA. INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL TO ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED THE INTERIOR LOWER AREA OF THE FRYERS IN THE DELI PREP AREA WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED THE FLOOR UNDER THE FRYERS OF THE DELI DEPARTMENT WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • OBSERVED SOILED WET WIPING CLOTHS ON COUNTER TOPS AND EQUIPMENT IN THE MEAT & BAKERY DEPARTMENT. INSTRUCTED TO STORE ALL SOILED WET WIPING CLOTHS IN SANITIZER.
4. Canvass Re-InspectionMar 17, 2016

   4 infractions

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED THE INTERIOR OF THE COFFIN COOLERS AND FREEZERS NEAR THE MEAT DEPARTMENT WITH ACCUMULATED DEBRIS INSIDE OF THEM. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF ALL COOLERS AND FREEZERS.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED THE FLOOR/BASEBOARDS BROKEN AND IN DISREPAIR AT THE REAR NORTH WALL INSIDE THE DAIRY WALK IN COOLER, FLOOR WITH BUILD UP AROUND THE FLOOR DRAIN UNDER THE FRONT 1 COMPARTMENT SINK OF THE BAKERY PREP AREA, FLOOR UNDER COOKING EQUIPMENT WITH ACCUMULATED GREASE AND FOOD DEBRIS INSIDE OF THE DELI PREP AREA AND THE FLOOR UNDER SHELVING WITH DEBRIS IN THE "WOB" AISLE. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN ALL FLOORS.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • OBSERVED BLOWN LIGHT BULBS INSIDE OF THE BAKERY WALK IN FREEZER, UNDER THE DELI HOODS IN THE PREP AREA AND BLOWN LIGHT BULBS AND BROKEN LIGHT SHIELDS INSIDE OF THE DAIRY WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING AND LIGHT SHIELDS.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED THE RIGHT FAUCET BASE LEAKING AT THE MEAT DEPARTMENT 3 COMPARTMENT SINK AND THE DRAIN STOPPER HANDLE BROKEN UNDER THE WASH BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
5. CanvassMar 10, 2016

   6 infractions

   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OBSERVED THE LEFT DOCK DOOR WITH A 1" GAP AT THE BOTTOM OF THE DOOR. ALSO OBSERVED APPROXIMATELY 20 LIVE FRUIT FLIES FLYING AROUND A MOP BUCKET WITH SOILED WATER INSIDE OF IT IN THE BAKERY PREP AREA AND 15-20 LIVE FRUIT FLIES ON THE WALLS AROUND THE HIGH TEMPERATURE DISHMACHINE INSIDE OF THE BAKERY PREP AREA. INSTRUCTED TO SEAL ALL GAPS AT THE LEFT DOCK DOOR AND PROVIDE ADDITIONAL PEST CONTROL TO ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, COOKED POTATOES, COOKED PASTA, DELI MEATS) WERE BEING HANDLED AND SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED AND/OR SERVED. SERIOUS VIOLATION 7-38-012
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED THE INTERIOR OF THE COFFIN COOLERS AND FREEZERS NEAR THE MEAT DEPARTMENT WITH ACCUMULATED DEBRIS INSIDE OF THEM. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF ALL COOLERS AND FREEZERS.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED THE FLOOR/BASEBOARDS BROKEN AND IN DISREPAIR AT THE REAR NORTH WALL INSIDE THE DAIRY WALK IN COOLER, FLOOR WITH BUILD UP AROUND THE FLOOR DRAIN UNDER THE FRONT 1 COMPARTMENT SINK OF THE BAKERY PREP AREA, FLOOR UNDER COOKING EQUIPMENT WITH ACCUMULATED GREASE AND FOOD DEBRIS INSIDE OF THE DELI PREP AREA AND THE FLOOR UNDER SHELVING WITH DEBRIS IN THE "WOB" AISLE. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN ALL FLOORS.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • OBSERVED BLOWN LIGHT BULBS INSIDE OF THE BAKERY WALK IN FREEZER, UNDER THE DELI HOODS IN THE PREP AREA AND BLOWN LIGHT BULBS AND BROKEN LIGHT SHIELDS INSIDE OF THE DAIRY WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING AND LIGHT SHIELDS.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED THE RIGHT FAUCET BASE LEAKING AT THE MEAT DEPARTMENT 3 COMPARTMENT SINK AND THE DRAIN STOPPER HANDLE BROKEN UNDER THE WASH BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
6. CanvassApr 9, 2015

   5 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED THE STORAGE CABINET IN THE DELI AREA DOOR OFF LINE, (FALLING OFF)INSTRUCTED TO REPAIR.ALSO OBSERVED FOIL AND PAPER ON THE STORAGE SHELF IN DELI, INSTRUCTED TO REMOVE.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED THE STORAGE TRAY/CART IN THE CHICKEN COOLER NOT CLEAN, INATRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN THE EXTERIOR OF LARGE OVEN IN BAKERY, FRYER'S IN THE FISH FRYING AREA, STORAGE CARTS IN THE BAKERY. OBSERVED THE HOT HOLDING UNIT IN THE DELI NOT CLEAN, INSTRUCTED TO CLEAN AND CLEAN AND SANITIZE THE FOOD TRAY'S.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED THE FOLLOWING AREA'S FLOOR NOT CLEAN UNDER AND AROUND PALLET STORAGE, EQUIPMENT IN DELI/COOKING, AND BAKERY AREA.OBSERVED STANDING WATER UNDER AND AROUND THE BAKERY DISH MACHINE, INSTRUCTED TO REMOVE/DRY MOP.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED WALLS ABOVE STORE FLOOR PALLET STORAGE (DRY GOODS) WITH HOLES/POOR REPAIR, INSTRUCTED TO REPAIR/RESEAL. OBSERVED THE CEILING VENTS/LIGHT SHIELDS DUSTY IN BAKERY AREA, AND CLEAN THE WALL BEHIND THE LARGE MIXER NEXT TO 1COMP. SINK, AND THE CEILING ABOVE DISH MACHINE. ALSO CLEAN LIGHT SHIELDS IN SEAFOOD AREA. OBSERVED GREASE COATED ON THE WALL IN THE FISH FRYING AREA, INSTRUCTED TO REMOVE/CLEAN.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • OBSERVED CLUTER IN THE FRONT AND REAR STORAGE AREAS, INSTRUCTED TO ORGANIZE,REMOVE ITEMS NOT BEING USED.
7. Complaint Re-InspectionFeb 25, 2014

   0 infractions

8. ComplaintFeb 18, 2014

   3 infractions

   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. 14 LIVE ANTS AT HAND SINK IN BAKERY AREA,48 RODENT MICE DROPPINGS ON FLOORS IN DAMAGE PRODUCT STORAGE CARTS,AND 42 RODENT DROPPINGS ON BASEBOARD BEHIND BREAD STORAGE CARTS IN REAR STORAGE AREA.MUST CLEAN AND SANITIZE ALL AREAS.ALSO 2 REAR RECIEVING DOCK DOORS NOT RODENT PROOFED AT BOTTOM CORNERS APPROX 1/4 INCH.MUST REPAIR BOTH DOORS TO BE TIGHT-FITTING.RECOMMENED PEST SERVICE.SERIOUS CITATION ISSUED-7-38-020
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • FOOD CARTS NOT CLEAN IN BAKERY,DELI MEAT AREA.MUST CLEAN/MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS NOT CLEAN OF DEBRIS AND OLD FOOD THRU-OUT BAKERY PREP,IN REAR STORAGE BETWEEN STORAGE PALLETS,AND 2ND FLOOR ELECTRICAL AREAS.MUST CLEAN MAINTAIN AND ELEVATE STORAGE ON 2ND FLOOR.
9. Short Form ComplaintJun 21, 2013

   6 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • NEED TO REPLACE WORN RUBBER GASKET AROUND THE STEAMER IN DELI PREP AREA.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • NEED TO CLEAN INTERIOR OF HOT HOLDING UNIT, STEAMER IN DELI, AND INSIDE FRYER DOORS DELI/FISH AREAS. CLEAN CHICKEN COOLER STORAGE SHELVES.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • NEED TO CLEAN FLOORS UNDER FRYERS IN DELI AREA, CHICKEN COOLER REAR VENDOR STORAGE AREAS, AND IN DISH MACHINE AREA.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • CLEAN DUSTY CEILINGS IN MEAT CUTTING ROOM AND MILK COOLER REPAIR CEILING IN FRONT OF PROOFERS IN BAKERY.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • CLEAN LIGHT SHEILDS ABOVE DISH MACHINE, ACROSS FROM DISH MACHINE.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • NEED TO REPAIR 3 COMP SINK, SINK NOZZEL AT DELI
10. CanvassApr 18, 2013

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO REPLACE WORN RUBBER GASKET AROUND THE STEAMER IN DELI PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN INTERIOR OF HOT HOLDING UNIT, STEAMER IN DELI, AND INSIDE FRYER DOORS DELI/FISH AREAS. CLEAN CHICKEN COOLER STORAGE SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NEED TO CLEAN FLOOR UNDER FRYERS IN DELI AREA, CHICKEN COOLER,REAR VENDOR STORAGE AREAS,AND IN DISH MACHINE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUSTY CEILINGS IN MEAT CUTTING ROOM AND MILK COOLER.REPAIR CEILING IN FRONT OF PROFFERS IN BAKERY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHT SHIELDS ABOVE DISH MACHINE, ACROSS FROM DISH MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NEED TO REPAIR 3 COMP.SINK NOZZEL AT DELI.
11. Short Form ComplaintAug 20, 2012

    3 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.REMOVE THE CARDBOARD FROM THE STORAGE SHELVES IN REAR PRODUCE EXPOSED COOLER.
    • 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.NEED TO CLEAN PRODUCE STORAGE SHELVES (CUSTOMERS EATING CHERRIES LEAVING PITS EVERY PLACE. CLEAN INTERIOR OF EXPOSED COOLERS, AND CLEAN STORAGE SHELVES IN BAKERY.
    • 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 BAKERY UNDER STORAGE SHELVES AND CLEAN BAKERY FLOOR DRAIN.
12. Short Form ComplaintJul 16, 2012

    0 infractions

13. Complaint Re-InspectionJun 28, 2012

    0 infractions

14. Short Form Fire-ComplaintJun 22, 2012

    6 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.CONTINUE TO CLEAN AND REMOVE DROPPINGS IN THE AREAS LISTED ON REPORT 1150484 DATE 6/20/12 ALSO CITATION WAS ON THAT REPORT.
    • 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.CONTINUE TO CLEAN AND SANITIZE CHICKEN TRAYS ETC. FROM REPORT 1150484 DATE 6/20/12.
    • 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.CONTINUE TO CLEAN FLOORS IN THE AREAS LISTED ON REPORT 1150484 DATE 6/20/12.
    • 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.CONTINUE TO WALLS IN DELI AREA AS LISTED ON REPORT 1150484 DATE 6/20/12.
    • 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.CONTINUE TO REPLACE LIGHTS FROM DELI FROM REPORT 1150484 DATE 6/20/12.
    • 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.CONTINUE TO REPAIR HANDSINK IN DELI AS PER REPORT 1150484 DATE 6/20/12.
15. ComplaintJun 20, 2012

    6 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 30 MICE DROPPINGS IN FRONT PROMO ROOM AND 10 DROPPINGS IN MOTOR ROOM.NEED TO CLEAN AND REMOVE ALL DROPPINGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN AND SANITIZE CHICKEN TRAYS IN CHICKEN COOLER, STORAGE CART FOR CHICKEN IN DELI.
    • 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.NEED TO CLEAN FLOOR IN PROMO ROOM FRONT, REAR MOTOR ROOM, REMOVE STANDING WATER IN REAR STORAGE WATER, AND GA2 STORAGE AREA.NEED TO INSTALL FLOOR FRAIN COVER BEHIND WATER VENDING MACHINE. CLEAN FLOOR DRAIN IN REAR MOTOR ROOM.
    • 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 WALLS BEHIND FRYERS IN DELI AREA.
    • 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.LIGHT OUT OVER CHICKEN OVEN NEED TO REPLACE.
    • 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.HANDSINK IN DELI AREA LEAKING AT FACUET INSTRUCTED TO REPAIR.
16. ComplaintFeb 24, 2012

    4 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. CLEAN SALES FLOOR REACH IN COOLERS. (TROP 50 JUICE COOLER)
    • 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.NEED TO ELEVATE FOOD PRODUCT 6" OFF FLOOR IN FRONT OF THE STORE, CLEAN DRAIN COVERS IN BAKERY, AND DELI AREAS. CLEAN FLOOR IN THE SEAFOOD WALK-IN COOLER.
    • 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.OBSERVERED OPEN FIBERGLASS INSTULATION AT CEILING ABOVE THE ICE CREAM FREEZER INSTRUCTED TO REPAIR/OR REPLACE.
    • 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.OBSERVED SEAFOOD 3 COMPARTMENT SINK LEAKING AT THS 1ST COMPARTMENT LOWER PIPE WHEN THE WATER IS DRAINING FROM THE SINK INTO A BUS PAN INSTRUCTED TO REPAIR.
17. Short Form ComplaintOct 26, 2011

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL FRYERS, PREP TABLES AND COOKING EQUIPMENT. MUST CLEAN AND 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 DEBRIS AND BUILD UP UNDER AND AROUND ALL EQUIPMENT. GROCERY BACK ROOM IN NEED OF CLEANING TO REMOVE ALL DRINK SPILLS AND GLASS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILINGS IN SERVICE DEPARTMENTS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AND DUST BUILD UP. WALLS IN SIDE STOCK ROOM IN NEED OF SEALING RAW WOOD AREAS. MUST CORRECT, CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT PRODUCE HAND SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST HAVE STEM THERMOMETERS TO PROPERLY TAKE INTERNAL TEMPERATURES OF PRODUCT. MUST PROVIDE AND MAINTAIN AT ALL TIMES.
18. Complaint Re-InspectionAug 30, 2011

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL FRYERS, PREP TABLES AND COOKING EQUIPMENT. MUST CLEAN AND 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 DEBRIS AND BUILD UP UNDER AND AROUND ALL EQUIPMENT. GROCERY BACK ROOM IN NEED OF CLEANING TO REMOVE ALL DRINK SPILLS AND GLASS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILINGS IN SERVICE DEPARTMENTS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AND DUST BUILD UP. WALLS IN SIDE STOCK ROOM IN NEED OF SEALING RAW WOOD AREAS. MUST CORRECT, CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT PRODUCE HAND SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST HAVE STEM THERMOMETERS TO PROPERLY TAKE INTERNAL TEMPERATURES OF PRODUCT. MUST PROVIDE AND MAINTAIN AT ALL TIMES.
19. ComplaintAug 19, 2011

    8 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. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. SEAFOOD SALES CASE HAD AN AIR TEMPERATURE 50.3 DEGREES. CASE MUST MAINTAIN 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED FACILITIES TO MAINTAIN PROPER TEMPERATURE. COOLER IS NOT BEING TAGGED AT THIS TIME DUE TO TEMPERATURE AT 40.0 DEGREES AIR TEMP.
    • 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. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE: FRESH FISH 128 POUNDS $663.00, 47.3-57.3 FRESH FRUIT CUTS 34 PCS 170.00 48.0- 50.0 AND PORK SAUSAGE 5PCS $10.00. ALL PRODUCT HAS BEEN DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE.
    • 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. FOUND MICE DROPPINGS IN SIDE STOCK ROOM 15-16 DROPPINGS NOTED, FOUND HOUSE FLY ACTIVITY IN DELI AREA. MUST CLEAN ALL EFFECTIVE AREAS. CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. EVIDENCE OF RODENT AND INSECT ACTIVITY.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL FRYERS, PREP TABLES AND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL DEBRIS AND BUILD UP UNDER AND AROUND ALL EQUIPMENT. GROCERY BACK ROOM IN NEED OF CLEANING TO REMOVE ALL DRINK SPILLS AND GLASS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. Use dustless cleaning methods. WALLS AND CEILINGS IN SERVICE DEPARTMENTS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AND DUST BUILD UP. WALLS IN SIDE STOCK ROOM IN NEED OF SEALING RAW WOOD AREAS. MUST CORRECT, CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. LEAK AT PRODUCE HAND SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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 HAVE STEM THERMOMETERS TO PROPERLY TAKE INTERNAL TEMPERATURES OF PRODUCT. MUST PROVIDE AND MAINTAIN AT ALL TIMES.
20. Complaint Re-InspectionFeb 18, 2011

    7 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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT IN DELI AREA, DELI PREP TABLES AND CARTS, HANDSINKS IN ALL AREAS, EXTERIOR OF DELI CABINETS, 3 COMPARTMENT SINKS ETC.. TO REMOVE ALL BUILD UP OF FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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 THROUGHOUT ALL SERVICE AREAS, BACKROOMS, RECIEVING AREAS AND SALES FLOOR TO REMOVE ALL BUILD UP AND DEBRIS ON AND UNDER EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 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. Use dustless cleaning methods. WALLS IN DELI, SEAFOOD AND GROCERY BACKROOMS IN NEED OF CLEANING TO REMOVE ALL SPLATTERS MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILD NEED IN BAKERY DEPARTMENT TO REPLACE BROKEN SHEILDS. MUST CORRECT AND MAINTAIN AT ALL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES
    • 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 INSTALL AND MAINTAIN THERMOMETERS IN ALL REACH-IN CASES.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE AND OR ORGANIZE ALL UNNECESSARY ARTICLES IN GROCERY BACK ROOMS AND OTHER SERCVICE DEPTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
21. ComplaintFeb 4, 2011

    11 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. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. MEAT DISPLAY CASES ON SALES FLOOR IN POOR REPAIR. AIR TEMPERATURE AT 49.6 DEGREES. MEAT FOR SALE IN CASE AT TIME OF INSPECTION. CASE HELD FOR INSPECTION AT THIS TIME OF INSPECTION. CASE CAN NOT BE USED UNTIL CORRECTED AND REINSPECTED BY THE CHICAGO DEPT OF PUBLIC HEALTH. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. FACILITIES TO MAINTAIN PROPER TEMPERATURE.
    • 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. All hot food shall be stored at a temperature of 140F or higher. FOUND A RACK OF MEAT IN MEAT PROCESSING ROOM AT IMPROPER TEMPERATURE. APPROXIMATELY 50 PACKAGES OF RAW PACKAGED MEAT WITH INTERNAL TEMPERATURES OF 47.5 DEGREES THRU 49.0 DEGREES. ALL MEAT WAS DISCARGED AND DENATURED. TOTAL VALUE $304.75 50LBS CRITICAL VIOLATION 7-30-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.
    • 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. HAND SINK IN DELI REAR PREP AREA AND BAKERY PREP AREA IN NEED OF HOT WATER. MUST PROVIDE HAOT WATER AT ALL TIMES. INSTRUCTED TO WASH HAND AT OTHER HANDSINK IN DEPARTMENT. CRITICAL VIOLATION 7-38-030 CITATION ISSUED HAND SINK NOT MAINTAINED.
    • 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. FOUND THE FOLLOWING DOORS NOT RODENT PROOFED: 2 OVERHEAD DOORS AT FRONT ENTERANCE AREA, 1 REAR DOCK DOOR AND 1 EXIT DOOR. ALL WITH 1/4IN OR MORE OPENING AT BOTTOM OF DOORS. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIUOLATION 7-38-020 CCITATION ISSUED. OUTER OPENINGS NOT PROTECTED.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT IN DELI AREA, DELI PREP TABLES AND CARTS, HANDSINKS IN ALL AREAS, EXTERIOR OF DELI CABINETS, 3 COMPARTMENT SINKS ETC.. TO REMOVE ALL BUILD UP OF FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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 THROUGHOUT ALL SERVICE AREAS, BACKROOMS, RECIEVING AREAS AND SALES FLOOR TO REMOVE ALL BUILD UP AND DEBRIS ON AND UNDER EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 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. Use dustless cleaning methods. WALLS IN DELI, SEAFOOD AND GROCERY BACKROOMS IN NEED OF CLEANING TO REMOVE ALL SPLATTERS MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILD NEED IN BAKERY DEPARTMENT TO REPLACE BROKEN SHEILDS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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 INSTALL AND MAINTAIN THERMOMETERS IN ALL REACH-IN CASES.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE AND OR ORGANIZE ALL UNNECESSARY ARTICLES IN GROCERY BACK ROOMS AND OTHER SERCVICE DEPTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
22. ComplaintMay 14, 2010

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED COOKED CHICKEN WINGS IN HOT HOLDING UNIT AT IMPROPER TEMPERATURE OF 110F AND ALSO MASHED POTATOES AT 130F. INSTD TO MAINTAIN 140F OR ABOVE FOR HOT FOODS AT ALL TIMES. MGR VOLUNTARILY DISCARDED AND DENATURED SAME. APPROX 5LBS $30 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR/INTERIOR OF HOT HOLDING UNIT IN DELI AREA, EXTERIOR OF DELI CABINETS, AND INTERIOR OF DELI COOLER NOT CLEAN, DEBRIS/FOOD SPLASHES. CLEAN AND MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLBASE IN SEAFOOD SERVICE AREA IN POOR REPAIR, MISSING. REPAIR SAME. LIGHTSHIELDS THRU-OUT REAR IN DELI AREA NOT CLEAN. CLEAN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PIPE LEAKING UNDER SEAFOOD 3-C0OMPARTMENT SINK AND ALSO LEAKS AT FAUCET OF 3-COMPARTMENT SINK IN REAR DELI PREP AREA. REPAIR SAME.
23. Short Form ComplaintMar 29, 2010

    6 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • OBSERVED UNWHOLESOME, SPOILED FRUIT (CLEMENTINES) IN DISPLAY CASE, OFFERED FOR SALE. MOLD (WHITE,GREEN, GRAY SUBSTANCE) OBSERVED ON CLEMENTINES IN 5LB BOXES. MGR DISCARD AND DENATURED ABOVE. APPROX 20LBS VALUE $16.OO. CITATION ISSUED 7-38-005B CRITICAL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • TRASH CONTAINERS IN DELI AREA NOT CLEAN, CRACKED. REPLACE SAME. BOTTOM INTERIOR OF DELI CASE NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN. SIDES OF FRYERS NOT CLEAN. CLEAN SAME
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN WALK-IN COOLERS ALONG WALLBASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SMALL HOLES NOTED IN WALLS IN BAKERY AREA. SEAL SAME
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HANDSINK IN BAKERY AREA SLOW DRAINING. REPAIR. REAR UTILITY SINK NOT CLEAN. CLEAN SAME AND MAINTAIN.
24. ComplaintFeb 9, 2010

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED EXPOSED HANDSINKS IN BAKERY PREP AREA AND MEAT PREP AREA NOT ACCESSIBLE, EQUIPMENT IN SINKS, BLOCKED BY ROLLING CARTS, CAKES. INSTD TO KEEP CLEAR AND ACCESSIBLE AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • TRASH CONTAINERS IN DELI AREA NOT CLEAN, CRACKED. REPLACE SAME. BOTTOM INTERIOR OF DELI CASE NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN. SIDES OF FRYERS NOT CLEAN. CLEAN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN WALK-IN COOLERS ALONG WALLBASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SMALL HOLES NOTED IN WALLS IN BAKERY AREA. SEAL SAME.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HANDSINK IN BAKERY AREA SLOW DRAINING. REPAIR. REAR UTILITY SINK NOT CLEAN. CLEAN SAME AND MAINTAIN.