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UNCLE JOE'S

4655 S DR MARTIN LUTHER KING JR DR, CHICAGO, IL 60653 · Restaurant

Inspection summary

UNCLE JOE'S has been inspected 10 times by Chicago Department of Public Health since February 22, 2016. The most recent inspection, on October 9, 2018, found no infractions.

1 of 10 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 Pests.

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 10 times across 7 separate inspections, most recently on December 21, 2017. 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 7 times across 7 separate inspections, most recently on December 21, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on December 12, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 November 30, 2017. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 23, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

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.

10 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    10 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL PACKAGED DESSERTS ON SERVICE COUNTER.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL SINGLE SERVICE ARTICLES AND UTENSILS TO PROTECT FROM CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR DAMAGED GASKET ON RIGHT DOOR OF BLACK TWO DOOR REACH-IN COOLER IN PREP AREA. REPLACE ALL WORN AND DEEP GROOVED CUTTING BOARDS. REPAIR MIDDLE DOOR ON THREE DOOR COOLER IN BEVERAGE AREA. REMOVE ALL FOOD FROM GROCERY BAGS IN CHEST FREEZER AND STORE IN PROPER FOOD STORAGE BAGS OR CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, PREP TABLES, COOKING EQUIPMENT, CUTTING BOARDS, COOLERS, AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REPLACE MISSING AND DAMAGED FLOOR TILES IN PREP AREA NEAR 3-COMPARTMENT SINK AND IN BEVERAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN INTERIOR OF VENTILATION HOOD AND LIGHT SHIELDS IN VENTILATION HOOD AND PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE INOPERABLE BULB INSIDE VENTILATION HOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. REPAIR HANDLES ON EXPOSED SINK IN BEVERAGE AREA. REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL UNUSED EQUIPMENT INSIDE UTILITY SINK.
  3. Complaint Re-Inspection

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED ONE LIVE ROACH CRAWLING ON FLOOR NEAR REACH-IN COOLER AND ONE LIVE ROACH CRAWLING ON BETWEEN WALL AND EXPOSED SINK IN PREP AREA. 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 PACKAGED DESSERTS ON SERVICE COUNTER.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL SINGLE SERVICE ARTICLES AND UTENSILS TO PROTECT FROM CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR DAMAGED GASKET ON RIGHT DOOR OF BLACK TWO DOOR REACH-IN COOLER IN PREP AREA. REPLACE ALL WORN AND DEEP GROOVED CUTTING BOARDS. REPAIR MIDDLE DOOR ON THREE DOOR COOLER IN BEVERAGE AREA. REMOVE ALL FOOD FROM GROCERY BAGS IN CHEST FREEZER AND STORE IN PROPER FOOD STORAGE BAGS OR CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, PREP TABLES, COOKING EQUIPMENT, CUTTING BOARDS, COOLERS, AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REPLACE MISSING AND DAMAGED FLOOR TILES IN PREP AREA NEAR 3-COMPARTMENT SINK AND IN BEVERAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN INTERIOR OF VENTILATION HOOD AND LIGHT SHIELDS IN VENTILATION HOOD AND PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE INOPERABLE BULB INSIDE VENTILATION HOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. REPAIR HANDLES ON EXPOSED SINK IN BEVERAGE AREA. REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL UNUSED EQUIPMENT INSIDE UTILITY SINK.
  4. Short Form Complaint

    12 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER TOUCHING READY TO EAT CARROTS WITH BARE HANDS WHILE GRATING CARROTS FOR READY TO EAT SALADS. THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. MUST WEAR GLOVES, USE TONGS, UTENSILS, ETC. CRITICAL VIOLATION 7-38-010A
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER 50 MICE DROPPINGS ON FLOOR IN CORNER NEAR EXPOSED SINK, 30 MICE DROPPINGS ON FLOOR ALONG REACH-IN COOLER, 10 MICE DROPPINGS SCATTERED ON FLOOR NEAR 3-COMPARTMENT SINK, 5 MICE DROPPINGS ON BOTTOM SHELF UNDER STEAM TABLE IN PREP AREA, 10 MICE DROPPINGS SCATTERED ON FLOOR ALONG FREEZER IN BEVERAGE AREA. 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 PACKAGED DESSERTS ON SERVICE COUNTER.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL SINGLE SERVICE ARTICLES AND UTENSILS TO PROTECT FROM CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR DAMAGED GASKET ON RIGHT DOOR OF BLACK TWO DOOR REACH-IN COOLER IN PREP AREA. REPLACE ALL WORN AND DEEP GROOVED CUTTING BOARDS. REPAIR MIDDLE DOOR ON THREE DOOR COOLER IN BEVERAGE AREA. REMOVE ALL FOOD FROM GROCERY BAGS IN CHEST FREEZER AND STORE IN PROPER FOOD STORAGE BAGS OR CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, PREP TABLES, COOKING EQUIPMENT, CUTTING BOARDS, COOLERS, AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REPLACE MISSING AND DAMAGED FLOOR TILES IN PREP AREA NEAR 3-COMPARTMENT SINK AND IN BEVERAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN INTERIOR OF VENTILATION HOOD AND LIGHT SHIELDS IN VENTILATION HOOD AND PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE INOPERABLE BULB INSIDE VENTILATION HOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. REPAIR HANDLES ON EXPOSED SINK IN BEVERAGE AREA. REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL UNUSED EQUIPMENT INSIDE UTILITY SINK.
  5. Complaint Re-Inspection

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL PACKAGED DESSERTS ON SERVICE COUNTER.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL SINGLE SERVICE ARTICLES AND UTENSILS TO PROTECT FROM CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR DAMAGED GASKET ON RIGHT DOOR OF BLACK TWO DOOR REACH-IN COOLER IN PREP AREA. REPLACE ALL WORN AND DEEP GROOVED CUTTING BOARDS. REPAIR MIDDLE DOOR ON THREE DOOR COOLER IN BEVERAGE AREA. REMOVE ALL FOOD FROM GROCERY BAGS IN CHEST FREEZER AND STORE IN PROPER FOOD STORAGE BAGS OR CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, PREP TABLES, COOKING EQUIPMENT, CUTTING BOARDS, COOLERS, AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REPLACE MISSING AND DAMAGED FLOOR TILES IN PREP AREA NEAR 3-COMPARTMENT SINK AND IN BEVERAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN INTERIOR OF VENTILATION HOOD AND LIGHT SHIELDS IN VENTILATION HOOD AND PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. REPAIR HANDLES ON EXPOSED SINK IN BEVERAGE AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  6. Complaint

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • BLACK TWO DOOR REACH-IN COOLER IN PREP AREA NOT MAINTAINING PROPER TEMPERATURE 48.7F. INSTRUCTED MANAGER TO REPAIR, COOLER MUST MAINTAIN 40F OR BELOW. REACH-IN COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED RAW CHICKEN STORED IN REACH-IN COOLER AT IMPROPER TEMPERATURE 50.7-61.1F, OXTAILES 114F, CABBAGE 120.8F, BROWN STEW 122.7F, STORED ON STEAM TABLE, COOKED SWEET POTATOES 97.2F AND CHICKEN 87.6F STORED ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 50LBS AND $150 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW AND HOT FOOD 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASHING MULTI-USE UTENSILS AND EQUIPMENT IN 3-COMPARTMENT SINK WITH NO SANITIZER AND 3-COMPARTMENT SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY SET UP 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 15 MICE DROPPINGS ON FLOOR IN CORNER NEAR BLACK TWO DOOR COOLER IN PREP AREA, 10 MICE DROPPINGS ON FLOOR IN CORNER UNDER DRAINBOARD OF 3-COMPARTMENT SINK IN PREP AREA, 10 MICE DROPPINGS ON FLOOR ALONG CHEST FREEZER IN BEVERAGE AREA. 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 PREP AREA AND PACKAGED DESSERTS ON SERVICE COUNTER.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL SINGLE SERVICE ARTICLES AND UTENSILS TO PROTECT FROM CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR DAMAGED GASKET ON RIGHT DOOR OF BLACK TWO DOOR REACH-IN COOLER IN PREP AREA. REPLACE ALL WORN AND DEEP GROOVED CUTTING BOARDS. REPAIR MIDDLE DOOR ON THREE DOOR COOLER IN BEVERAGE AREA. REMOVE ALL FOOD FROM GROCERY BAGS IN CHEST FREEZER AND STORE IN PROPER FOOD STORAGE BAGS OR CONTAINERS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, PREP TABLES, COOKING EQUIPMENT, CUTTING BOARDS, COOLERS, AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REPLACE MISSING AND DAMAGED FLOOR TILES IN PREP AREA NEAR 3-COMPARTMENT SINK AND IN BEVERAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN INTERIOR OF VENTILATION HOOD AND LIGHT SHIELDS IN VENTILATION HOOD AND PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. REPAIR HANDLES ON EXPOSED SINK IN BEVERAGE AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  7. Canvass Re-Inspection

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN PREP AREA.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE ALL WORN AND DEEP GROOVED CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF COOLERS, FREEZERS, PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REPLACE ALL DAMAGED FLOOR TILES IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN INTERIOR OF VENTILATION HOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. PROVIDE HOT AND COLD RUNNING WATER AT UTILITY SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANIITIZING SOLUTION.
  8. Canvass

    9 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN PREP AREA.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE ALL WORN AND DEEP GROOVED CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF COOLERS, FREEZERS, PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REPLACE ALL DAMAGED FLOOR TILES IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN INTERIOR OF VENTILATION HOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. PROVIDE HOT AND COLD RUNNING WATER AT UTILITY SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANIITIZING SOLUTION.
  9. Complaint

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR OF COOKING EQUIPMENT AND INTERIORS OF REFRIGERATION UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING UNDER AROUND AND BEHIND COOKING AND OTHER EQUIPMENT IN KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT. CLEAN CEILING VENTS IN KITCHEN, LIGHT SHIELDS, CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE BUILD UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAK FROM THE PIPE UNDERNEATH THE EXPOSED HANDSINK; REPAIR LEAK FROM PIPE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS FOR ALL REFRIGERATION UNITS.
  10. License

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDER AROUND AND BEHIND EQUIPMENT IN KITCHEN AND STORAGE AREA; CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME DUST ON VENT FAN IN WOMENS WASHROOM; CLEAN VENT TO REMOVE DUST. SOME DUST ON SOME VENTS IN THE DINING AREA; CLEAN TO REMOVE DUST.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A HOLE INSIDE OF TTHE UTILITY SINK; REPAIR OR REPLACE SINK. OBSERVED TWO DRAIN STOPPERS AT THE THREE COMP SINK; PROVIDE THREE FOR PROPER SET UP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS FOR ALL REFRIGERATION UNITS.

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