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VIRTUE

1460-1466 E 53RD ST, CHICAGO, IL 60615 · Restaurant

Inspection summary

VIRTUE has been inspected 21 times by Chicago Department of Public Health since October 1, 2013. The most recent inspection, on February 10, 2026, recorded 1 infraction.

8 of 21 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 5 separate inspections, most recently on May 12, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 6 times across 5 separate inspections, most recently on January 19, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times on October 16, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 once on May 31, 2016. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 26 times across 8 separate inspections, most recently on October 24, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

21 inspections

  1. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER STORED ON FLOOR ALONG THE SIDE OF STAIRWELL LEADING TO BASEMENT STORAGE AREA.INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • WASTE RECEPTICLES MUST BE AT ALL HANDWASHING STATIONS. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK AT FAUCET AT HANDSINK IN DISH AREA AND BASEMENT PREP AREA. PLUMBER ON SITE TO REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN FRONT BAR AREA IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO DETAIL CLEAN UNDER AND AROUND ALL EQUIPMENT AND CONTAINERS. CORRECT AND MAINTAIN.
  5. Non-Inspection

    0 infractions

  6. Canvass

    1 infraction

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOOD AT IMPROPER TEMPERATURES IN PREP COOLER IN FRONT PREP AREA. FOUND EGGS @ 47.3F, CREAM CHEESE @ 50.5F, AND HEAVY CREAM @ 48.1F. ALL TCS FOODS MUST BE HELD AT 41F OR LESS AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATION 7-38-005.
  7. Non-Inspection

    0 infractions

  8. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN FLOOR UNDER THE DISH MACHINE OF FOOD DEBRIS AND ALONG WALLBASE BY 3-COMP SINK. CLEAN FLOOR IN BASEMENT LIQUOR STORAGE AREA AND DRY FOOD/PAPER GOOD STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT STORAGE AREAS, ORGANIZE AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION FROM INSPECTION REPORT #2229719 DATED 10/16/2018 NOT CORRECTED: #58 OBSERVED FACILITY FOOD SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090.
  9. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14N OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-012(A)(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11 OBSERVED NO HAND SINK IN PREP AREA IN BASEMENT. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE * AND REMINDER STATEMENT, FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED COLD HOLDING EQUIPMENT(1 DOOR REACH IN FREEZER)NOT MEETING TEMPERATURE REQUIREMENTS IN PREP AREA IN DISREPAIR. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 (A) OBSERVED FACILITY WITHOUT THERMOMETERS PROVIDED FOR MEASURING COOKED FOOD TEMPERATURE. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.12 (F) OBSERVED DRY STORED AND FOOD EQUIPMENT UNDER SEWER LINES IN BASEMENT. MUST ENCASE ALL SEWER LINE IN PREP AREA AND STORAGE AREA.OBSERVED FOOD PREPARATION AREA UNDER SEWER LINES IN BASEMENT. MUST ENCASE ALL SEWER LINES FOR PROPER FOOD PROTECTION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED ONE COMPARTMENT SINK IN PREP AREA(COOKLINE)IN DISREPAIR. MUST REPAIR AND MAINTAIN IN GOOD REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED ACCULUMATION OF UNNECESSARY ARTICLES THROUOUT FACILITY, IN BASEMENT AND IN REAR OF FACILITY NOT UTILIZED FOR DAILY OPERATION; DISORGANIZED AND CLUTTER FOR HARBORAGE CONDITIONS. REMOVE ALL UNNECESSARY ITEMS NOT NEEDED FOR DAILY OPERATION AND ORGANIZE AREAS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN
  10. Canvass

    0 infractions

  11. Canvass

    0 infractions

  12. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT OR COVER ALL TABLEWARE AT PLACE SETTINGS OR RESET UPON CUSTOMER SEATING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEAL OR REPLACE LOOSE GASKETS ON PREP COOLER DOORS IN WEST PREP AREA.
  13. Canvass

    0 infractions

  14. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE MISSING COLD WATER HANDLE AT EXPOSED HAND SINK IN DISH ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASE AND AT CORNERS UNDER DISH MACHINE IN DISH ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN BASEMENT STORAGE AREA, ORGANIZE AND MAINTAIN AT ALL TIMES.
  15. Canvass Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS IN PREP AND DISHWASHING AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS IN PREP AND DISHWASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INCREASE HOT RUNNING WATER AT THE LEFT HAND SINK IN THE FRONT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL ITEMS IN STORAGE AREAS MUST BE STORED OFF THE FLOOR.
  16. Canvass

    8 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • NOTED SHELLFISH BEING STORED WITHOUT THE PROPER IDENTIFICATION TAGS. OBSERVED 7LBS OF MUSSELS BEING STORED OUTSIDE OF THE ORIGINAL CONTAINER WITHOUT THE PROPER IDENTIFICATION TAGS ATTACHED. MUST PROVIDE. CRITICAL CITATION ISSUED 7-38-005B
    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED TWO PREP COOLERS AT IMPROPER TEMPERATURES RANGING BETWEEN 54-64.9 DEGREES F. MUST REPAIR AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 60LBS OF RAW CHICKEN,RAW BEEF,RAW FISH,COOKED STUFFED PASTA,LIQUID EGGS,BUTTERMILK,FETA CHEESE,COOKED POTAOTES,VARIOUS COOKED VEGETALES AND VARIOUS HOUSE SAUCES AT IMPROPER TEMPERATURES RANGING BETWEEN 61.8-64 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS IN PREP AND DISHWASHING AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS IN PREP AND DISHWASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INCREASE HOT RUNNING WATER AT THE LEFT HAND SINK IN THE FRONT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL ITEMS IN STORAGE AREAS MUST BE STORED OFF THE FLOOR.
  17. Canvass Re-Inspection

    9 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: TABLE SETTING MUST BE PROTECTED.MUST INVERT DISHES ON OVERHEAD SHELVING UNITS IN FRONT PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE DAMAGED LID AND DOOR GASKETS ON CHEST FREEZER IN BASEMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FRYERS,OVERHEAD SHELVING UNITS AND HANGING RODS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN FOOD DEBRI FROM FLOOR ALONG WALL BASES OF COOKING EQUIPMENT AND DISH WASHING AREA.MUST REPAIR OR REPLACE BROKEN CONCRETE FLOOR AT BAR EXIT DOOR.MUST CLEAN FLOOR DRAINS THROUGHOUT.MUST PROVIDE FLOOR DRAIN COVER IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST CLEAN CEILING VENTS IN HALL WAY OF TOILET ROOMS
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST REPLACE BURNT OUT LIGHTS AT HOOD OF COOKING EQUIPMENT AND PREP AREA IN BAKERY AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE A THERMOMETER FOR FRONT LINE PREP COOLER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST ELEVATE,ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Inspector Comments: MUST PROVIDE HAIR RESTRAINTS FOR FOOD HANDLERS
  18. Canvass

    10 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • OBSERVED NO HOT RUNNING WATER AT HAND SINK IN MEN'S TOILET ROOM FOR HAND WASHING.MUST REPAIR OR REPLACE HOT RUNNING WATER AND MAINTAIN.(SERIOUS 7-38-030)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • TABLE SETTING MUST BE PROTECTED.MUST INVERT DISHES ON OVERHEAD SHELVING UNITS IN FRONT PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE DAMAGED LID AND DOOR GASKETS ON CHEST FREEZER IN BASEMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FRYERS,OVERHEAD SHELVING UNITS AND HANGING RODS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRI FROM FLOOR ALONG WALL BASES OF COOKING EQUIPMENT AND DISH WASHING AREA.MUST REPAIR OR REPLACE BROKEN CONCRETE FLOOR AT BAR EXIT DOOR.MUST CLEAN FLOOR DRAINS THROUGHOUT.MUST PROVIDE FLOOR DRAIN COVER IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN CEILING VENTS IN HALL WAY OF TOILET ROOMS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNT OUT LIGHTS AT HOOD OF COOKING EQUIPMENT AND PREP AREA IN BAKERY AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER FOR FRONT LINE PREP COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST PROVIDE HAIR RESTRAINTS FOR FOOD HANDLERS.
  19. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF FRYER IN FOOD PREP AREA TO REMOVE GREASE OBSERVED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR DRAIN UNDER BAR SINK TO REMOVE BUILD UP FROM DRAIN. CLEAN FLOOR UNDER FRYERS IN PREP AREA, IN REAR PREP AT SIDE OF COMBI SMOKER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUST OBSERVED ON VENT FAN IN WOMENS WASHROOM; REMOVE DUST FROM FAN.
  20. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE COVERS FOR CONDIMENT CONTAINERS AT THE PREP REACH IN COOLER IN SIDE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL OPENINGS ALONG THE FLOOR BASE IN THE EAST BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER AND CONSTRUCTION MATERIALS STORED UNDER STAIRS AND IN BASEMENT STORAGE AREAS. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  21. License

    0 infractions

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