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VOLO RESTAURANT

2008 W ROSCOE ST, CHICAGO, IL 60618 · Restaurant

Inspection summary

VOLO RESTAURANT has been inspected 24 times by Chicago Department of Public Health since June 25, 2010. The most recent inspection, on July 29, 2026, recorded 5 infractions.

8 of 24 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 5 times across 5 separate inspections, most recently on July 28, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 4 times across 4 separate inspections, most recently on July 29, 2026. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on July 29, 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 3 times across 3 separate inspections, most recently on September 12, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on September 12, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

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.

24 inspections

  1. Suspected Food Poisoning

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMIT AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE AND VOMIT KIT WITH THE NECESSARY ITEMS. VOMIT KIT WAS PROVIDED AT THE END OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE OF THE 3-DOOR PREP COOLER LOCATED IN THE KITCHEN FOOD PREPARATION AREA. OBSERVED RAW BEEF SKIRT AT 55.6F, RAW BEEF 55.7F RAW SALMON 47.8F, COOKED PORK 52.7F, COOKED DUCK AT 55.8F, COOKED RATATOULLE VEGETABLE 56.4F, LENTILS 54.8F, COOKED POTATOES 56.3F, CELERY ROOT54.1F HAM 54,4F, CHICKEN SAUCE 48.9F AND SHRIM SAUCE 49.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED 22LBS OF FOOD VALUE OF $401.00 PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • EQUIPMENT NOT MAINTAINING PROPER COLD HOLDING TEMPERATURE. OBSERVED THE 3-DOOR PREP COOLER IN MAIN KITCHEN FOOD PREPARATION AREA WITH AIR TEMPERATURE OF 62.1F. THE PREP COOLER WAS USED TO STORE TCS FOODS SUCH AS STEAK, SALMON, SHRIMP, SOUPS ETC. MANAGEMENT WAS INSTRUCTED TO REPAIR AND MAINTAIN COOLER BELOW 41.0F. TECHNICIAN ON SITE COOLER HAS BEEN REPAIRED BY THE END OF INSPECTION. AIR AMBIEN TEMPERATURE 39.8F PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER LOCATED IN THE BASEMENT. MUST REPAIN OR REPLACE SHELVING AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BIG OPENING INTO WALL BEHIND FRONT BAR AREA. MUST SEAL AND REPAIR OPENING SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
  2. Suspected Food Poisoning

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOWLS AND PLATES BEING STORED FACING UP ON SHELF IN PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO INVERT ALL EQUIPMENT TO PREVENT CONTAMINATION AND MAINTAIN.
  3. Complaint

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOWLS AND PLATES BEING STORED FACING UP ON SHELF IN PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO INVERT ALL EQUIPMENT TO PREVENT CONTAMINATION AND MAINTAIN.
  4. Canvass

    2 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION, EXPIRED CETIFICATE. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  5. Non-Inspection

    0 infractions

  6. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK BEHIND THE BAR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO CLEAN, REPAINT OR REPLACE METAL STORAGE RACKS WITH RUST AND GREASE ACCUMULATION INSIDE THE BASEMENT WALK-IN COOLER.
  7. Non-Inspection

    0 infractions

  8. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HAND SINK LOCATED BETWEEN PREP AND DISH AREA. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SLIGHT LEAK COMING FROM BOTTOM OF ICE MACHINE LOCATED IN BASEMENT. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTER CONNECTED TO UTILITY SINK IN BASEMENT. INSTRUCTED TO INSTALL IN ACCORDANCE WITH ALL RELEVANT RULES, LAWS, AND REGULATIONS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED NONFUNCTIONAL FREEZER IN BASEMENT. INSTRUCTED TO REMOVE FROM PREMISES.
  9. Non-Inspection

    0 infractions

  10. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT HAND SINK AT BAR AND IN BATHROOMS. MUST PROVIDE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED MISSING DISCLOSURE STATEMENT WRITTEN AT BOTTOM OF MENU. MUST PROVIDE THE FOLLOWING DISCLOSURE (OYSTERS), "THESE FOOD ITEMS CONTAIN RAW INGRIDIENTS." PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY SHELVES IN WALK IN COOLER IN BASEMENT. MUST REPAINT OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO COLD RUNNING WATER AT HAND SINK AT BAR AREA. MUST REPAIR.
  11. Canvass

    0 infractions

  12. Canvass

    6 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED REFRIGERATED TCS FOODS WITHOUT SELL BY DATE ON LABELS. INSTRUCTED MANAGEER ALL REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABELS. PRIORTY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU. INSTRUCTED MANAGER MUST PROVIDE A CONSUMER ADVISORY WITH REMINDER (1. ASTERIK NEXT TO THE FOOD AND 2. STATEMENT ABOUT THE FOOD) AND DISCLOSURE ON MENU OR TABLE TENTS/PLACARDS ON ALL TABLES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO THERMAL TEST PAPERS FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGR MUST PROVIDE THERMAL TEST PAPER FOR DISH MACHINE. PRIORITY FOUNDATION NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED AT MOP SINK. INSTRUCTD MANAGER MUST PROVIDE A BACKFLOW PREVENTION DEVICE FOR MOP SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE BAR HAND WASH BOWL COLD WATER LEAKING AT FAUCET ALSO OBSERVED ONE COMPARTMENT SINK DRAIN PIPE LEAKING. INSTRUCTED MANAGER MUST REPAIR AND MAINTAIN SINKS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISE. INSTRUCTED ALL CITY OF CHICAGO MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFIACTE ON PREMISE.
  13. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND THE ICE SCOOP STORED IN THE ICE BIN WITH THE HANDLE FACING DOWN IN THE ICE. INSTRUCTED TO STORE THE ICE SCOOP EITHER IN THE ICE WITH THE HANDLE FACING UP AT ALL TIMES OR IN A SEPARATE CONTAINER IN BETWEEN USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN THE WOOD RACK UNDER THE CONVECTIONAL OVEN TO REMOVE SPLATTER AND BUILDUP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE FOOD STORAGE RACKS INSIDE OF THE WALK-IN COOLER IN THE BASEMENT AND THE MEAT SLICER ON THE MAIN PREP TABLE, 1ST FLOOR TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED DUST DEBRIS BUILDUP IN THE FAN VENTILATION UNIT OVER THE PREP AREA IN THE KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL EMPLOYEES MUST HAVE THEIR FOOD HANDLERS CERTIFICATE WITHIN 30 DAYS OF BEING HIRED.
  14. Canvass

    0 infractions

  15. Canvass Re-Inspection

    0 infractions

  16. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED BLACK DIRT/SLIME BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE (USED FOR HUMAN CONSUMPTION). INSTRUCTED MANAGER TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. ALL ICE INSIDE ICE MACHINE VOLUNTARILLY DISCARED AT THIS TIME. SERIOUS VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SOME FOODS NOT LABELED OR DATED. INSTRUCTED MANAGER ALL FOODS OUTSIDE OF ORGINAL CONTAINER MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DISHWASH 3-COMPARTMENT SINK MISSING STOPPERS (X2). INSTRUCTED MANAGER TO PROVIDE STOPPERS FOR 3-COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE BAR REACH IN COOLER. INSTRUCTED MANAGER TO PROVIDE THEROMETER FOR COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOPS IMPROPERLY STORED TOP OF ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE CLEAN CONTAINER FOR ICE SCOOPS.
  17. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE PANEL TO REMOVE SLIGHT GRAYISH BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REATTACH THE CORNER WALL COVING IN THE BASEMENT BELOW THE CEILING WINE RACK IN THE BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN THE FAUCET BASE AT THE 3-COMP SINK (FAUCET ON THE LEFT HAND SIDE) TO PREVENT LEAKS.
  18. Canvass

    0 infractions

  19. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • LEAKING CONDENSATION IN WALK-IN COOLER BASEMENT AREA, INSTRUCTED TO REPAIR, AND BETTER MAINTAIN,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE INTERIOR OF ICE MACHINE BASEMENT AREA,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL HOLES ON WALLS IN THE PREP AREA, AND REPLACE CRACKED LIGHT SHIELDS, IN KITCHEN PREP AREA,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO THREE SINK STOPPERS FOR THREE COMPARTMENT SINK, INSTRUCTED TO PROVIDE,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN REAR GARAGE AREA CLOSET AND STORAGE UNDER STAIR WELL BY KITCHEN AREA, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORE OFF FLOORS, AWAY FROM WALLS.
  20. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN VENTS ATTACHED TO CEILING ABOVE COOKING FRYER,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT FIRST FLOOR FOOD PREP AREA,
  21. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WATER ON THE FLOOR IN THE BASEMENT. INSTRUCTED TO DRY THE FLOOR TO PREVENT INSECTS HARBORAGE. MUST PROVIDE DRAIN COVER ON THE FLOOR DRAIN IN THE BEER GARDEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL THE HOLES ON THE WALLS IN THE PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST RE ADJUST THE SELF CLOSING DEVICE ON BOTH WASHROOM DOORS. DOORS NOT CLOSING ALL THE WAY.
  22. Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL DRIED FOOD STORAGE CONTAINERS IN BASEMENT.
    • 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. MUST REPAIR BROKEN LID FOR SMALL CHEST FREEZER AT KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; CHEST FREEZER AND OVEN IN KITCHEN.
    • 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. MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT KITCHEN, BAR AND BASEMENT.
    • 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 SEAL OPENINGS ON BOTTOM OF WALLS IN BASEMENT AND AROUND PIPES WHERE NEEDED AND CLEAN CEILING ATTACHMENT, FAN, ETC..
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST CLEAN/SEAL RUSTY GREASE TRAP UNDER 3PART SINK IN THE DISH WASHING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORE OFF FLOORS, AWAY FROM WALLS.
  23. Complaint

    0 infractions

  24. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED EXCESSIVE ICE IN BOX FREEZERS IN BASEMENT AND 1ST.FLOOR ALSO CLEAN FRONT HOOD ,FILTER, AND INTERIOR OF OVEN.DELIME ICE MACHINE IN BASEMENT.
    • 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.OBSERVED CEILING PEELING PAINT INSTRUCTED TO REPAINT.

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