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VEGETARIAN EXPRESS

4747 N DAMEN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

VEGETARIAN EXPRESS has been inspected 14 times by Chicago Department of Public Health since June 30, 2015. The most recent inspection, on December 13, 2023, found no infractions.

4 of 14 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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 11 times across 6 separate inspections, most recently on August 1, 2022. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 10 times across 5 separate inspections, most recently on August 1, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food temperature controlHigher risk

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

    Recorded 6 times across 6 separate inspections, most recently on July 9, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 6 times across 4 separate inspections, most recently on May 8, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on June 22, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN BASEMENT PREP/COOKING AREA AND INSIDE 2ND FLOOR WASHROOM.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A BUCKET WITH SANITIZING SOLUTION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK, HANDSINKS, PREP SHELVES, STORAGE SHELVES, COOLERS AND FREEZERS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • TOILET ROOM DOORS MUST BE SELF CLOSING. INSTRUCTED TO PROVIDE SELF CLOSING DEVICE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT (BASEMENT PREP, FIRST FLOOR AND 2ND FLOOR) ESPECIALLY UNDER AND AROUND COOLERS AND COOKING EQUIPMENT. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND CLUTTER THROUGHOUT PREMISES (BASEMENT PREP, FIRST FLOOR AND 2ND FLOOR) TO PREVENT PEST HARBORAGE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND EXPIRED APPROVED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.
  3. Non-Inspection

    0 infractions

  4. Canvass Re-Inspection

    7 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED SEVERAL PREP COOLERS WITHOUT A THERMOMETER INSIDE OF THEM. MUST PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 DETAIL CLEAN THE DEEP FRYER SIDES AND INTERIOR, JUICE BAR PREP COOLER, 3 COMPARTMENT SINK AND EXPOSED HAND WASHING SINK AT JUICE BAR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 REPAIR THE DRAIN LINE WATER LEAK UNDERNEATH THE 3 COMPARTMENT SINK IN THE BASEMENT FOOD PREP AREA.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 NO COVERED WASTE RECEPTACLE WAS PROVIDED IN THE EMPLOYEE WASHROOM. MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 CLEAN THE GREASE ON THE WALL BESIDE AND BEHIND THE COOKING EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 MUST ORGANIZE AND MAINTAIN THE BASEMENT STORAGE ROOM SO THAT IT CAN BE ACCESSIBLE AND DOES NOT ALLOW PEST HARBORAGE CONDITIONS TO EXIST.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 CLEAN THE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
  5. Canvass

    11 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED SEVERAL PREP COOLERS WITHOUT A THERMOMETER INSIDE OF THEM. MUST PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 10 RAT DROPPINGS IN THE BASEMENT STORAGE AREA ALONG THE WALLS BEHIND THE CHEST FREEZER AND IN THE HVAC ROOM NEXT TO THE WASHROOM ON THE FIRST FLOOR. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM THE PREMISES. ALSO OBSERVED SEVERAL SMALL FLYING INSECTS ON THE WALLS BEHIND THE JUICE BAR AREA AND SEVERAL HOUSE FLIES IN THE JUICE BAR/FRONT COUNTER AREA. MANAGEMENT INSTRUCTED TO ELIMINATE ALL PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOODS STORED IN PLASTIC GROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DETAIL CLEAN THE DEEP FRYER SIDES AND INTERIOR, JUICE BAR PREP COOLER, 3 COMPARTMENT SINK AND EXPOSED HAND WASHING SINK AT JUICE BAR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • REPAIR THE DRAIN LINE WATER LEAK UNDERNEATH THE 3 COMPARTMENT SINK IN THE BASEMENT FOOD PREP AREA.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED WASTE RECEPTACLE WAS PROVIDED IN THE EMPLOYEE WASHROOM. MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE GREASE ON THE WALL BESIDE AND BEHIND THE COOKING EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE THE CARDBOARD USED TO COVER THE FLOOR IN THE BASEMENT FOOD PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ORGANIZE AND MAINTAIN THE BASEMENT STORAGE ROOM SO THAT IT CAN BE ACCESSIBLE AND DOES NOT ALLOW PEST HARBORAGE CONDITIONS TO EXIST.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • THE PREVIOUS INSPECTION REPORT SUMMARY FROM 8/14/20 WAS NOT POSTED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. PRIORITY FOUNDATION 7-42-010(B).
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    12 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT ON PREMISES DURING INSPECTION OBSERVED TO BE WITH OUT PROPER SANITIZING SOLUTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THAT MOST OF FACILITY FOOD PREPARATION IS HAPPENING IN BASEMENT FOOD PREP AREA. OBSERVED THAT FOOD PREP IN BASEMENT DOESN'T HAVE HAND WASHING SINK. ONLY SINK AVAILABLE FOR HAND WASHING IS SEPARATED WITH WALL IN DISH WASHING AREA.FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FACILITY MISSING EMPLOYEE HAND WASHING SIGNAGE WHEN RETURNING TO WORK FROM RESTROOM. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS (SALSA)NOT PROPERLY DATED IN BOTH 2-DOOR COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THAT EMPLOYEE WORE WATCHES ON HANDS WHILE WORKING WITH FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A CONTAINER OF SANITIZER
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN RUBBER GASKET ON DOOR TO REACH IN COOLER IN FRONT PREP AREA COOLER. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN AND MAINTAIN CLEAN INTERIOR OF COOLING UNITS AND DOOR SEAL GASKETS ON ALL COOLING UNITS
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR POTABLE WATER LEAK IN TOILET BAWL WATER SUPPLIES LINE ON UPSTAIRS BATHROOM
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR THROUGHOUT PREMISES
  8. Canvass Re-Inspection

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT NOT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THAT MOST OF FACILITY FOOD PREPARATION IS HAPPENING IN BASEMENT FOOD PREP AREA. OBSERVED THAT FOOD PREP IN BASEMENT DOESN'T HAVE HAND WASHING SINK. ONLY SINK AVAILABLE FOR HAND WASHING IS SEPARATED WITH WALL IN DISH WASHING AREA.FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED IN BOTH 2-DOOR COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
  9. Canvass

    10 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT NOT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THAT MOST OF FACILITY FOOD PREPARATION IS HAPPENING IN BASEMENT FOOD PREP AREA. OBSERVED THAT FOOD PREP IN BASEMENT DOESN'T HAVE HAND WASHING SINK. ONLY SINK AVAILABLE FOR HAND WASHING IS SEPARATED WITH WALL IN DISH WASHING AREA.FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED IN BOTH 2-DOOR COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED THAT UTENSILS IN USE ARE STORED IN COLD WATER,MUST STORED UTENSILS UNDER RUNNING COLD WATER, UNDER HOT WATER (135 f AND ABOVE)AND IN CLEAN PLACE PROTECTED FROM CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED USE OF UNPROTECTED PLYWOOD SHEETS FOR FOOD SHELVING STORAGE, AND OBSERVED USE OF WOOD PALLETS AS TABLE TOP .MUST NOT USE UNPROTECTED WOOD AS FOOD CONTACT SURFACE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO SINK STOPPERS FOR THE WARE WASHING 3 COMPARTMENT SINKS.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN AND MAINTAIN CLEAN EXTERIOR OF COOLING UNITS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR AND CLEAN WALLS AROUND BASEMENT UTILITY SINK
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUSLY CITED CORE VIOLATION NOT CORRECTED . INSPECTION REPORT #2229438 FROM 10/09/2018 VIOLATION #47 RUBBER GASKET OF THE 2 DOOR REACH IN COOLER RIPPED OFF. MUST REPAIR AND MAINTAIN PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED
  10. Complaint

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N)- NO EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOINDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEA. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(E)(4)-ICE MACHINE LID,BINS SURFACES(NON TCS EQUIPMENT) DIRTY. INSTRUCTED TO CLEAN AND SANITIZE.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16:(A:2,&B)-TCS FOOD INSIDE THE REACH IN COOLER AT IMPROPER TEMPERATURE SUCH AS COOKED TAMALES AT 61.0F AND 76.3F. INSTRUCTED MANAGER THAT ALL COOKED FOODS DURING STORAGE MUST MAINTAIN A TEMPERATURE OF 41.0F AND BELOW. MANAGER DISCARDED THE SAID PRODUCT WORTH $70.00 AND TOTAL 20 LBS. ALSO FOUND BOX OF TILAPIA FILLET IN THE STORAGE AREA ON TOP OF THE CHAIR AT IMPROPER TEMP AT 76.3 F. MANAGER DISCARDED THE SAID PRODUCT WORTH $ 20.OO, TOTAL 5 LBS. INSTRUCTED MANAGER ALL TCS FOOD MUST BE STORED INSIDE THE COOLERS OR FREEZER TO MAINTAIN PROPER TEMPERATURE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17- ALL READY TO EAT FOOD INSIDE THE REACH IN COOLERS MUST BE PROPERLY LABELED AND DATED. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12- ALL DRY BULK FOOD CONTAINERS MUST BE LABELED WITH COMMON NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 4-901.12- ALL WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD, DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-201.11-RUBBER GASKET OF THE 2 DOOR REACH IN COOLER RIPPED OFF. MUST REPAIR AND MAINTAIN. 4-202.16- OBSERVED MILK CRATE BEING USED TO ELEVATE ALL STOCKS OFF THE FLOOR. INSTRUCTED TO PROVIDE RAISED SHELVING TO STORE STOCKS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13-EXTERIOR OF THE STOVE,DEEP FRYER AND GRILL WITH HEAVY GREASE AND DUST BUILD-UP. MUST DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11-DAMAGED CEILING ABOVE THE HOOD IN THE COOK LINE. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11- PEELING PAINT ON THE WALLS IN THE DRY FOOD STORAGE AREA IN THE BASEMENT AND ON THE WINDOW SILL IN THE DINING AREA. MUST SCRAPE PEELING PAINT AND RE PAINT AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11- BURNED OUT LIGHT BULB ON THE BIG HOOD IN THE KITCHEN MUST REPLACE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-204.11-HEAVY GREASE BUILD UP ON THE VENTILATION HOOD IN THE COOK LINE. MUST REMOVE GREASE,CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13-NO FOOD HANDLER TRAINING CERTIFICATE FOR THE 4 EMPLOYEES HANDLING FOOD. MUST TAKE THE FOOD HANDLER'S TRAINING CLASS AND OBTAIN THE CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0637-NO ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE.
  11. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOODEN SHELVINGS IN KITCHEN PREP AREA,DRY STORAGE AREAS MUST BE SEALED USING A NON-TOXIC FINISH AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES. NO USE OF GROCERY BAGS FOR FOOD STORAGE.MUST PROVIDE FOOD GRADE STORAGE CONTAINERS/BAGS FOR FOOD STORAGE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS AND WALLS ALONG THE DEEP FRYER TO REMOVE GREASE BUILD-UP AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS MUST BE PROVIDED AND MAINTAINED VISIBLE IN ALL REFRIGERATION UNITS AND A METAL STEM THERMOMETER IS NEEDED FOR MONITORING FOOD TEMPERATURES AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STOCK ITEMS AT REAR STORAGE AREAS MUST BE PROPERLY STORED AND ELEVATED AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    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 LIVE FRUIT FLIES IN THE KITCHEN AND AT THE JUICE BAR PREP AREA. APPROXIMATELY 30 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING, AND EQUIPMENT IN THE KITCHEN AREA AND AT THE JUICE BAR DISHWASHING 3 COMPARTMENT SINK AREA.INSTRUCTED TO REMOVE PEST AND CLEAN AND SANITIZE ALL AFFECTED AREAS, ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE FOOD GRADE STORAGE BAGS/FOOD CONTAINERS FOR STORING OF FOODS IN COOLERS NOT IN GROCERY BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN HOODS/FILTERS ABOVE HOT COOKING EQUIPMENTS,SIDES OF GRILL,INTERIOR UPPER PANEL OF ICE MAKER,INTERIOR BOTTOM COMPARTMENTS OF DEEP FRYERS,INTERIORS OF COOLERS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND SANITIZE WALLS THROUGHOUT THE KITCHEN AND JUICE BAR PREP AREA AND SEAL HOLE ON CEILING AT KITCHEN AREA TO SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN HANDLE AT THE DISHWASHING 3 COMPARTMENT SINK AT JUICE BAR PREP AREA.INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS MUST BE PROVIDED AND MAINTAIN VISIBLE IN ALL COOLERS.
  14. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD AT EXPOSED HAND SINK BASEMENT PREP AREA, INSTRUCTED TO PROVIDE A SPLASH GUARD,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR SOME AREAS I POOR REPAIR, NOT SMOOTH AND EASILY CLEANABLE, INSTRUCTED TO REPAIR,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO THREE SINK STOPPERS FOR KITCHEN THREE COMPARTMENT SINK, AND NO GREASE TRAP AT FRONT JUICE BAR THREE COMPARTMENT SINK, INSTRUCTED TO PROVIDE THREE SINK STOPPERS AND GREASE BOX AT JUICE BAR THREE COMPARTMENT SINK,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN ALL STORAGE AREAS, INSTRUCTED TO CLEAN AND BETTER MAINTAIN AREAS, REMOVE ALL CLUTTER AND BETTER ORGANIZE,

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