Skip to content
Loading map…

VILLAGE FOOD MARKET INC.

1759 W 79TH ST, CHICAGO, IL 60620 · Grocery Store

15 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE DUST BUILD-UP FROM FAN GUARDS AND COILS INSIDE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMOVE OR PLACE WHITE COOKING STOVE UNDERNEATH EXHAUST SYSTEM IN REAR FOOD PREP AREA. REPAIR LEAKY PIPE CONNECTED TO THE EXPOSED HAND SINK IN FRONT FOOD PREP AREA(ALL COOKING EQUIPMENT MUST BE UNDERNEATH THE HOOD).
  3. Complaint Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE DUST BUILD-UP FROM FAN GUARDS AND COILS INSIDE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMOVE OR PLACE WHITE COOKING STOVE UNDERNEATH EXHAUST SYSTEM IN REAR FOOD PREP AREA. REPAIR LEAKY PIPE CONNECTED TO THE EXPOSED HAND SINK IN FRONT FOOD PREP AREA.
  4. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND LARGE LONG DEEP PAN OF COOKED GROUND BEEF INSIDE THE WALK-IN COOLER AT 59.1F WITH NO LABEL OR DATE ATTACHED TO PRODUCT OR TEMPERATURE LOG MAINTAINED FOR THIS ITEM. PRODUCT VOLUNTARILY DISCARDED. ALL COOKED FOODS BEING COOLED MUST BE PLACED IN SHALLOW CONTAINERS AND COOLED WITHIN 6 HOURS (FROM 140F TO 70F IN 2 HOURS AND FROM 70F TO 40F IN 4 HOURS. CUT LEAFY GREENS -51.5F, AND CUT TOMATOES -51.2F -ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND/OR HELD AT 40 DEGREES OR BELOW UNTIL SERVED. CRITICAL VIOLATION 7-38-005(A).
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST KIT FOR DISH WASHING AREA. SERIOUS VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE DUST BUILD-UP FROM FAN GUARDS AND COILS INSIDE WALK-IN COOLER, THE CUTTING BOARD, BLACK AND WHITE PREP TABLE IN FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE 3 STOPPERS FOR 3 COMPARTMENT SINK IN DISH WASHING AREA. MUST EITHER REMOVE OR PLACE WHITE COOKING STOVE UNDERNEATH EXHAUST SYSTEM IN REAR FOOD PREP AREA. REPAIR LEAKY PIPE CONNECTED TO THE EXPOSED HAND SINK IN FRONT FOOD PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE LONG STEM METAL THERMOMETERS FOR TAKING PRODUCT TEMPEATURES
  5. Canvass Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR UNDER THE COOKLINE WITH ACCUMULATED GREASE AND FOOD DEBRIS AND RAW CONCRETE FLOOR IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE FLOORING AS WELL AS CLEANING AND MAINTAINING ALL FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST ON THE RESTROOM CEILING VENT AND THE CONDENSER VENT COVER INSIDE OF THE MEAT WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN ALL VENT COVERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN AND UNSHIELDED LIGHTS IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE AND SHIELDED LIGHTING.
  6. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED THE REAR WALK IN COOLER AT 53.4F WITH POTENTIALLY HAZARDOUS FOOD (SHELLED EGGS, SOUR CREAM, HOT DOGS, POLISHES, CHEESE, CHICKEN, GROUND BEEF, MILK, DELI MEATS, ETC) STORED INSIDE. INSTRUCTED TO REPAIR AND MAINTAIN THE WALK IN COOLER TEMPERATURE AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WARMING UNIT IN THE FRONT PREP AREA (6LBS OF JERK CHICKEN AT 121.7F AND 5LBS OF JERK RIB TIPS AT 134.3F) AND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE REAR WALK IN COOLER (8LBS OF HOT DOGS AT 50.3-52.1F, 9LBS OF POLISH SAUSAGES AT 50.1F, 22LBS OF MOZZARELLA, MEXICAN AND CHEDDAR CHEESES AT 52.2-53.6F, 7LBS OF SHELLED EGGS AT 50.4F, 16LBS OF SOUR CREAM AT 51.1F, 149LBS OF DESSERT/ICE CREAM MIX, 8LBS OF GROUND BEEF AT 54.7F, 2LBS OF CHICKEN LEGS AT 68.6F, 2LBS OF BOLOGNA AND SALAMI AT 52.0F, 5LBS OF SMOKED SAUSAGES AT 53.7F AND 2 GALLONS OF MILK AT 52.7F). MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 255LBS OF FOOD VALUED AT $200. INSTRUCTED TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR UNDER THE COOKLINE WITH ACCUMULATED GREASE AND FOOD DEBRIS AND RAW CONCRETE FLOOR IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE FLOORING AS WELL AS CLEANING AND MAINTAINING ALL FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST ON THE RESTROOM CEILING VENT AND THE CONDENSER VENT COVER INSIDE OF THE MEAT WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN ALL VENT COVERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN AND UNSHIELDED LIGHTS IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE AND SHIELDED LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A STOVE IN THE REAR PREP AREA NOT COMPLETELY VENTED. INSTRUCTED TO PROVIDE ADEQUATE VENTILATION.
  7. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED DEEP DARK SEEMS INTO THE CUTTING BOARD IN THE REAR PREP AREA. MUST REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED THE EXTERIOR OF COOKING EQUIPMENT AND MEAT STORAGE FREEZER DIRTY. MUST CLEAN AND MAINTAIN. ALSO CLEAN THE INTERIOR OF THE ICE MACHINE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS DIRTY IN THE REAR PREP AREA AROUND COOKING EQUIPMENT. MUST CLEAN TO REMOVE GREASE,SPILLS AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED A FEW DAMAGED CEILING TILES. MUST REPLACE AND MAINTAIN. NOTED THE LIGHT SHEILDS IN THE REAR PREP AREA NEED DETAIL CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED A FEW BRUNT OUT LIGHTS IN THE REAR AND FRONT AREAS. MUST REPLACE AND MAINTAIN. ALSO NOTED A FEW END CAPS MISSING ON THE LIGHT SHEILDS. MUST PROVIDE.
  8. Canvass

    7 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP AT EXPOSED HANDWASH SINK IN FRONT PREP AREA. INSTRUCTED ON PROPER HANDWASHING WITH SOAP. CRITICAL CITATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SLIDING DOOR OF MEAT DISPLAY COOLER IN POOR REPAIR, CRACKED GLASS. REPAIR/REPLACE SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE FRONT COUNTER IN PREP AREA, BAN SAW AT REAR AND MEAT GRINDER IN WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR BEHIND SERVICE COUNTER, FRONT PREP AREA AND IN WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN/SANITIZE WALLS IN WALK-IN COOLER.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR AT REAR NOT SELF CLOSING. PROVIDE SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AT REAR IN THE FORM OF CARDBOARD BOXES AND BEHIND FRONT SERVICE COUNTER ORGANIZE AND MAINTAIN AT ALL TIMES.
  9. Short Form Complaint

    9 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • DID OBSERVE POOR HYGEINIC PRACTICES DURING INVESTIGATION, BUTCHER TOUCHED MOP AND MOP BUCKET TO DISGARD DIRTY MOP WATER THAN PUT ON GLOVES WITHOUT WASHING HANDS TO SERVE CUSTOMER. HANDS MUST BE WASHED IN BETWEEN TASKS IN FOOD PREP AREA. CITATION ISSUED-CRITICAL 7-38-010(A).
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • NO SOAP OR HAND DRYING DEVICE PROVIDED IN WASHROOM. CITATION ISSUED-SERIOUS 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE POP CRATES WITH SHELVING IN WALK-IN POP/JUICE/PACKAGE MEAT COOLER. PAINT DOOR TO WALK-IN POP/JUICE/PACKAGED MEAT COOLER AND POP DISPLAY SHELVES ON SALES FLOOR. REPLACE ALL BLUE POP CRATES IN MEAT DEPT. WITH A PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL SHELVES AND COUNTERS BEHIND FRONT SERVICE COUNTER AREA, FREEZERS IN REAR(DEFROST), CABINET UNDERNEATH WASHBOWL IN WASHROOM, SHELVES UNDERNEATH PREP TABLE IN FRONT FOOD PREP AREA, AND INTERIOR OF MEAT CASE IN BUTCHER'S AREA. REPLACE CUTTING BOARDS IN MEAT DEPT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT WHERE NEEDED. REPAIR SECTION OF FLOOR BY REACH-IN FREEZERS. REPLACE ALL MISSING FLOOR TILES THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • : MUST CLOSE LARGE HOLE IN WALL REAR NEAR 3 COMP SINK. REPLACE ALL MISSING AND DAMAGED CEILING TILES IN PREP, DISPLAY AND STORAGE AREAS. STORE EQUIPMENT AWAY FROM WALLS AND CORNERS FOR EASY CLEANING AND PEST CONTROL. PAINT WALL IN DEEP FREEZER STORAGE AREA BY WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN BUTCHER'S PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPAIR/REPLACE BROKEN SELF-CLOSING DEVICE ON WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN REAR STORAGE AREA AND BEHIND FRONT COUNTER.
  10. Complaint

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE POP CRATES WITH SHELVING IN WALK-IN POP/JUICE/PACKAGE MEAT COOLER. PAINT DOOR TO WALK-IN POP/JUICE/PACKAGED MEAT COOLER AND POP DISPLAY SHELVES ON SALES FLOOR. REPLACE ALL BLUE POP CRATES IN MEAT DEPT. WITH A PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL SHELVES AND COUNTERS BEHIND FRONT SERVICE COUNTER AREA, FREEZERS IN REAR(DEFROST), CABINET UNDERNEATH WASHBOWL IN WASHROOM, SHELVES UNDERNEATH PREP TABLE IN FRONT FOOD PREP AREA, AND INTERIOR OF MEAT CASE IN BUTCHER'S AREA. REPLACE CUTTING BOARDS IN MEAT DEPT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT WHERE NEEDED. REPAIR SECTION OF FLOOR BY REACH-IN FREEZERS. REPLACE ALL MISSING FLOOR TILES THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLOSE LARGE HOLE IN WALL REAR NEAR 3 COMP SINK. REPLACE ALL MISSING AND DAMAGED CEILING TILES IN PREP, DISPLAY AND STORAGE AREAS. STORE EQUIPMENT AWAY FROM WALLS AND CORNERS FOR EASY CLEANING AND PEST CONTROL. PAINT WALL IN DEEP FREEZER STORAGE AREA BY WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN BUTCHER'S PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPAIR/REPLACE BROKEN SELF-CLOSING DEVICE ON WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN REAR STORAGE AREA AND BEHIND FRONT COUNTER.
  11. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE POP CRATES WITH SHELVING IN WALK-IN POP/JUICE/PACKAGE MEAT COOLER. PAINT DOOR TO WALK-IN POP/JUICE/PACKAGED MEAT COOLER AND POP DISPLAY SHELVES ON SALES FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL SHELVES AND COUNTERS BEHIND FRONT SERVICE COUNTER AREA, FREEZERS IN REAR(DEFROST), CABINET UNDERNEATH WASHBOWL IN WASHROOM, SHELVES UNDERNEATH PREP TABLE IN FRONT FOOD PREP AREA, AND INTERIOR OF MEAT CASE IN BUTCHER'S AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT WHERE NEEDED. REPAIR SECTION OF FLOOR BY REACH-IN FREEZERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN BUTCHER'S PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPAIR/REPLACE BROKEN SELF-CLOSING DEVICE ON WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN REAR STORAGE AREA AND BEHIND FRONT COUNTER.
  12. Complaint Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ALL COUNTERTOPS FRONT AND REAR NEAR FOOD PREP AREA NEED CLEANING. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN MEAT WALK-IN 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. REPLACE MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. REMOVE STANDING WATER IN PANS UNDER PRODUCE DISPLAY COOLER TO PREVENT INSECT BREEDING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLOSE LARGE HOLE IN WALL REAR NEAR 3 COMP SINK. REPLACE ALL MISSING AND DAMAGED CEILING TILES IN PREP AND STORAGE AREAS. STORE EQUIPMENT AWAY FROM WALLS AND CORNERS FOR EASY CLEANING AND PEST CONTROL.
    • 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. MUST SHIELD LIGHTS OVER REAR FOOD PREP TABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL AN EXPOSED SINK BEHIND FRONT COUNTER WHERE NACHOS ARE SERVED. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMP SINK.
    • 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. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AREAS TO PREVENT PEST HARBORAGE.
  13. Short Form Complaint

    7 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 20-30 MICE DROPPINGS ALONG EAST WALL BEHIND FRONT COUNTER AND ALONG NORTH WALL NEAR ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED
    • 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.ALL COUNTERTOPS FRONT AND REAR NEAR FOOD PREP AREA NEED CLEANING. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN MEAT WALK-IN 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. REPLACE MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. REMOVE STANDING WATER IN PANS UNDER PRODUCE DISPLAY COOLER TO PREVENT INSECT BREEDING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLOSE LARGE HOLE IN WALL REAR NEAR 3 COMP SINK. REPLACE ALL MISSING AND DAMAGED CEILING TILES IN PREP AND STORAGE AREAS. STORE EQUIPMENT AWAY FROM WALLS AND CORNERS FOR EASY CLEANING AND PEST CONTROL.
    • 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. MUST SHIELD LIGHTS OVER REAR FOOD PREP TABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL AN EXPOSED SINK BEHIND FRONT COUNTER WHERE NACHOS ARE SERVED. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMP SINK.
    • 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. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AREAS TO PREVENT PEST HARBORAGE.
  14. Short Form Complaint

    4 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.ALL COUNTERTOPS FRONT AND REAR NEAR FOOD PREP AREA NEED CLEANING.
    • 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. MUST CLOSE LARGE HOLE IN THE WALL REAR NEAR 3 COMP SINK.
    • 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. MUST SHIELD LIGHTS OVER REAR FOOD PREP TABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAK UNDER EXPOSED SINK IN MEAT PREP AREA.
  15. Complaint

    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.ALL COUNTERTOPS FRONT AND REAR NEAR FOOD PREP AREA NEED CLEANING.
    • 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.MUST CLOSE LARGE HOLE INTHE WALL REAR NEAR 3 COMP SINK.
    • 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.MUST SHIELD LIGHTS OVER REAR FOOD PREP TABLE.