Skip to content
Loading map…

VEGAN PLATE

1550 W FULLERTON AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

VEGAN PLATE has been inspected 20 times by Chicago Department of Public Health since June 26, 2012. The most recent inspection, on September 23, 2026, recorded 2 infractions.

4 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 9 times across 7 separate inspections, most recently on August 20, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 7 times across 5 separate inspections, most recently on August 20, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 5 times across 4 separate inspections, most recently on March 23, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on May 16, 2024. For example: PERSONAL CLEANLINESS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 20, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

20 inspections

  1. Canvass Re-Inspection

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19---MUST NOT USE PLASTIC CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11--- GREASE ON THE WALL NEXT TO THE HANGING GREASE TRAP IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Canvass

    9 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • CHLORINE CHEMICAL DISH MACHINE UNABLE TO PROPERLY SANITIZE. 0 PPM CHLORINE SANITIZER AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND C.D.P.H CONTACTED FOR TAG REMOVAL. NO DISHES BEING WASHED AT THIS TIME. PRIORITY VIOLATION.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED APPROXIMATELY 5 LBS TCS SOY AND TOFU IN THE COOKS LINE TWO DOOR COOLER HELD AT IMPROPER TEMPERATURES OF 51.1F AND 49.8F WITH AN AMBIENT COOLER TEMPERATURE OF 54.5F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NOTED THE COOKS LINE TWO DOOR COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER TEMPERATURE NOTED AT 54.5F WITH FOOD SUCH AS TOFU AT 49.8F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR TAG REMOVAL. PRIROTY VIOLATION 7-38-005 CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST NOT STORE CLEAN UTENSILS DIRECTLY ABOVE THE UTILITY MOP.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INTERIOR OF THE FRONT PREP HAND WASHING SINK DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.----MUST NOT USE PLASTIC CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED DIRTY SHELVING WITH FOOD DEBRIS AT THE FRONT AND REAR FOOD PREP AREAS. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING FLOOR TILES IN THE DINING ROOM AT THE ENTRANCE TO THE KITCHEN. INSTRUCTED TO REPLACE.----FLOORS, WALLS AND BASEBOARDS IN THE FOLLOWING AREAS WITH EXCESSIVE DIRT, GREASE AND FOOD DEBRIS: UNDER THE FRONT PREP SHELVING, UNDER THE WOK COOKS LINE, THROUGHOUT THE STORAGE ROOM NEXT TO THE WOK LINE, UNDER THE THREE COMPARTMENT SINK. EXCESSIVE DUST ON THE CEILING ABOVE THE COOKS LINE AND GREASE ON THE WALL NEXT TO THE HANGING GREASE TRAP IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR THE KITCHEN EMPLOYEE ON SITE AT THIS TIME. MUST PROVIDE FOR ALL FOOD HANDLERS.
  3. Canvass

    0 infractions

  4. Canvass

    3 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE FOOD IS BEING PREPARED AND SERVED. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED AN EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE THE CHEST FREEZERS LOCATED IN THE BASEMENT. MUST REMOVE EXCESS ICE DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A FEW WATER DAMAGED CEILING TILES IN REAR FOOD STORAGE AREA. MUST REPAIR OR REPLACE.
  5. Non-Inspection

    0 infractions

  6. Canvass

    11 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE FACILITY INCLUDING THE BASEMENT STORAGE MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN COOLERS. MUST USE FOOD GRADE PLASTIC DISPOSABLE BAGS OR WASHABLE CONTAINERS.----INTERIOR PLASTIC LID OF THE BASEMENT BOX FREEZER CRACKED/DAMAGED WITH EXPOSED INSULATION. MUST REPLACE OR REPAIR TO BE SMOOTH AND CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR /EXTERIOR OF THE COOKS LINE EQUIPMENT WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST NOT STORE USED, UNCOVERED GREASE, PLASTIC OIL CONTAINERS AND OLD UNUSED FURNITURE ON THE REAR DRIVEWAY/EXIT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXTREMELY DIRTY FLOOR CARPETING IN THE DINING ROOM AND SERVER STATION STORAGE AREA. MUST CLEAN OR REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN THE FOLLOWING AREAS WITH DIRT, DEBRIS AND EXCESSIVE GREASE: BEHIND BASEMENT BOX FREEZERS, FRONT PREP AREA UNDER AND AROUND COOLERS, UNDER THE COOKS LINE, UNDER THE THREE COMPARTMENT SINK, THROUGHOUT THE COOKS LINE SMALL STORAGE ROOM.----WALL THROUGHOUT THE KITCHEN HAND SINK AREA DIRTY WITH FOOD SPLATTER. MUST CLEAN ALL AND MAINTAIN. NOTED POOLING WATER IN THE NORTHWEST CORNER OF THE BASEMENT STORAGE. MUST REMOVE AND MAINTAIN DRY FLOORS.----WATER DAMAGED CEILING TILES IN THE COOKS LINE SMALL STORAGE ROOM. MUST REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • COOKS LINE HOOD EXHAUST WITH EXCESSIVE GREASE DRIPPING AND ACCUMULATED DUST. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OPEN SEAM/CREVICE ON THE RIGHT SIDE METAL WALL ON THE COOKS LINE. MUST SEAL/REPAIR.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDWASHING SINK NOT MAINTAINED AND IN DISREPAIR. MUST REPAIR HAND SINK WITH HOT AND COLD RUNNING WATER AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED RUG IN SEATING AREA UNCLEAN. MUST DEEP CLEAN RUG AND MAINTAIN OR REPLACE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED CEILING VENT OVER REAR PREP AREAS WITH DUST ACCUMUALTION. CLEAN AND MAINTAIN.
  9. Canvass

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND 10 POUNDS OF COOKED WIDE NOODLE STORED INSIDE REACH-IN COOLER AT TEMP OF 47.7F, 48F AND 50.TCS FOOD MUST MAINATIN TEMP OF 41F AND BELOW.POUND 10,VALUE 20 PRIORITY VIOLATION:7-38-005,CITATION ISSUED
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • KNIVES STORED BETWEEN PLASTIC BOXES ON TOP PREP AREA MUST BE REMOVED, PROVIDE A KNIFE RACK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • BROKEN CHEST LID LINER WITH EXPOSED INSULATION, NEED TO REPLACE.FIRST FLOOR PREP AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE,IN BASEMENT AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN. OR TO KNOW THE LOCATION
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ADDITIONAL FOOD HANDLER CERTIFICATE IS REQUIRED ON SITE. PRESENTLY 5 EMPLOYEES AND 2 CERTIFICATES.
  10. Canvass

    10 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COLD TCS FOODS AT IMPROPER TEMPERATURES INSIDE A PREP COOLER IN THE PREP AREA. 5 LBS OF TOFU, 60F, VALUED AT $20 1 LBS OF SPROUTS, 60F, VALUED AT $5 2 LBS OF LETTUCE, 65F, VALUED AT $5 2 LBS OF SOUP, 60F, VALUED AT $5 3 LBS OF SOY BEEF & SHRIMP, 65F, VALUED AT $15 8 LBS OF NOODLES, 63F, VALUED AT $20 MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED INADEQUATE REFRIGERATION - PREP COOLER IN PREP AREA AT 60F WITH CS FOODS INSIDE. INSTRUCTED TO DISCONTINUE USING COOLER UNTIL SERVICED, AND MAINTAINING A COLD TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT DISHES BEING STORED IN THE PREP AREA, TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND TORN REFRIGERATION GASKETS ON MULTIPLE REFRIGERATION UNITS THROUGHOUT FACILITY. INSTRUCTED FACILITY TO REPLACE ALL TORN GASKETS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DEFROST ICE BUILD UP INSIDE ALL CHEST FREEZER IN THE BASEMENT, AND DEEP FREEZER IN THE KITCHEN. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DRIED FOOD DEBRIS FROM FLOORS, WALLS, AND CEILING IN PREP AREA, INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENTS THROUGHOUT PREMISES. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ORGANIZE OR REMOVE EXCESSIVE CLUTTER FOR BASEMENT STORAGE. ELEVATE ITEMS 6" OFF FLOOR TO PREVENT RODENT HARBORAGE. INSTRUCTED TO MAINTAIN.
  11. Canvass Re-Inspection

    1 infraction

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN REAR KITCHEN PREP AREA.
  12. Canvass

    9 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3-COMPARTMENT SINK NOT MAINTAINED AT THIS TIME WHEN FILLING LEFT COMPARTMENT SINK AND RELEASED CLEAR WATER BACKING UP FROM TE MIDDLE SINK COMPARTMENT. INSTRUCTED TO CLEAN GREASE TRAP AND DRAIN LINES TO PREVENT SEWER BACK UP PROBLEMS AND FOUL ODOR.SERIOUS VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED READY TO EAT FOOD ITEMS INSIDE PREP COOLERS NOT PROPERLY LABELED. MUST LABEL FOOD ITEMS BY PRODUCT NAME PREPARED BY DATE AND/OR USE BY DATE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN REAR KITCHEN PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ICE BUILD-UP ON CHEST FREEZERS IN KITCHEN FOOD PREP AREA AND BASEMENT FOOD STORAGE AREA. MUST DEFROST CHEST FREEZERS AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILDUP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT.OBSERVED GREASE AND FOOD DDEBRIS ON SIDES OF COOKING EQUIPMENT AND INTERIOR SURFACES OF RERIGERATION UNITS IN KITCHEN FOOD PREP AREA AND BASEMENT. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED GRASE AND FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT AND BEHIND REFRIGERATION UNITS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE AND DIRT BUILD UP ON WALLS IN KITCHEN FOOD PREP AREA AND INSIDE WALK-IN COOLER. MUST CLEAN AND MAINTAIN. OBSERVED DUST BUILD UP ON CEILING VENTILATION VENT IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES ON REAR OF KITCHEN FOOD PREP AREA AND BASEMENT FOOD STORAGE AREA. MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES TO PREVENT RODENT HARBORAGE. OBSERVED ITEMS ON REAR OF KITCHEN AND BASEMENT NOT ELEVEATED 6INCHES OFF FLOOR. MUST ELEVATE ITEMS 6INCHES OFF FLOOR AND WALL.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
  13. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED TIN FOIL LINERS AT TOP OF HOT LINE HOOD AT KITCHEN AT REAR.INSTRUCTED MANAGEMENT TO REMOVE TIN FOIL FROM HOOD AND REMINDED MANAGEMENT THAT ONLY SMOOTH EASLY CLEANABLE SURFACES MAY BE USED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED LIGHT SHIELD MISSING FROM LIGHT FROM UNDER HOT LINE HOOD.INSTRUCTED MANAGMENT TO REPLACE SHIELD ALSO NOTED DEBRIS ON LIGHT SHIELDS INSIDE SHIELD COMPARTMENTS.INSTRUCTED MANAGEMENT TO CLEAN SHIELDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED WATER PARTIAL WATER BLOCKAGE DUE TO SEDIMENT IN THE FAUCET AT EXPOSED HANDSINK.INSTRUCTED MANAGEMENT TO REMOVE SEDIMENT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP NOT PROPERLY STORED IN A SLEEVE OR IN SANITIZING SOLUTION.INSTRUCTED MANAGEMENT ON HOW TO PROPERLY STORE AN ICE SCOOP.
  14. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST CLEAN DIRT BUILD UP ON WALLS IN PREP/DISH WASHING AREA & WALK IN COOLER .MUST CLEAN DUST BUILD UP FROM CEILING TILES,VENTS,LIGHT SHIELDS IN PREP/DISH WASHING AREA.MUST SEAL ADJACENT BASEMENT DOOR.MUST CLEAN GREASE FROM HOOD OF COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT,SERVICE COUNTER,REAR OUTSIDE STAIRCASE,FRYER FROM REAR YARD
  15. Canvass

    9 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3- COMPARTMENT SINK NOT MAINTAINED.OBSERVED WASTE WATER AND FOOD DEBRI BACKING UP AND POOLING INSIDE OF FAR RIGHT AND LEFT COMPARTMENTS WHEN WATER IS RELEASED AND SLOW DRAINING.MUST REPAIR AND MAINTAINED.(SERIOUS 7-38-030)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN PREP AREA
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST BOTH CHEST FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM WHEEL BASES OF FRYER AND CABINET,WOK STATION,WALK IN COOLER SHELVING UNITS,INTERIOR PARTS OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRI AND GREASE FROM FLOOR UNDER WOK STAION AND ALONG WALL BASES IN PREP AND DISH WASHING AREA.MUST CLEAN DEBRI FROM CARPET IN DINING AREA.MUST MAKE CARPET SMOOTH AND EASILY CLEANABLE IN DINING AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN DIRT BUILD UP ON WALLS IN PREP/DISH WASHING AREA & WALK IN COOLER .MUST CLEAN DUST BUILD UP FROM CEILING TILES,VENTS,LIGHT SHIELDS IN PREP/DISH WASHING AREA.MUST SEAL ADJACENT BASEMENT DOOR.MUST CLEAN GREASE FROM HOOD OF COOKING EQUIPMENT.MUST REPAIR OR REPLACE DAMAGED WALL BASE TRIM IN WALK IN COOLER.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA AND TOILETROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 2 MORE SINK STOPPERS FOR 3- COMP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT,SERVICE COUNTER SHELVING UNITS,REAR OUTSIDE STAIRCASE,(FRYER) FROM REAR YARD
  16. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR UNDER THE 3 COMPARTMENT SINK, UNDER AND BEHIND THE COOKING EQUIPMENT ALL CORNER,ALONG THE WALL BASE AND THRU-OUT BASEMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FILTER AND HOOD WITH DUST AND GREASE BUILD-UP. MUST CLEAN AND MAINTAIN. PEELING PAINT ON THE WALLS INSIDE THE WASHROOM. MUST SCRAPE PEELING PAINT AND MAINTAIN.
  17. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED TOFU AT 44.4F, EGGS AT 43.5F, CHEESE AT 43.8F, VEGETABLE DUMPLINGS AT 44F, SOY MILK AT 44F, SOY MEAT AT 45.3F, AND VEGANAISE MAYO AT 43.4F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE WALLS OF THE FOOD PREP AREA WITH FOOD DEBRIS ON THEM.
  18. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN KITCHEN FOOD AREA. DETAIL CLEAN INTERIOR OF UPRIGHT COOLER IN BASEMENT FOOD STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALLBASE IN BASEMENT AND MUST MAINTAIN FLOOR DRY AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS BEHIND FOOD STORAGE SHELVING 1ST FLOOR KITCHEN AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISSIBLE AND WORKING THERMOMETERS NEEDED AT ALL REFRIGERATION UNITS. MUST PROVIDE.
  19. License Re-Inspection

    0 infractions

  20. License

    6 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED EXCESSIVE AMOUNT OF GARBAGE AND LITTER OUTSIDE THE BACK OF THE RESTAURANT IN THE PARKING LOT AND STAIRWELL TO THE BASEMENT. MUST CLEAN AND MAINTAIN THESE AREAS. SERIOUS VIOLATION 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NO DRAINBOARD ATTACHED TO THE 3 COMPARTMENT SINK IN THE PREP AREA. MUST INSTALL A DRAINBOARD OR REPLACE THE 3 COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP AND WASTE LINES IN THE BASEMENT WITH EXCESS GREASE BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE BASEMENT FLOOR UNDER THE GREASE TRAP WITH GREASE BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE THE MISSING WALL TILES IN THE CLOSET AREA NEXT TO THE DEEP FRYER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SOME WATER NOT DRAINING FROM THE 3 COMPARTMENT SINK BECAUSE IT IS NOT SLOPED TO DRAIN. MUST REPOSITION THE SINK SO THAT IT IS SLOPED TO DRAIN WATER.

Nearby inspected facilities

Own this business? Add a badge to your website