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WOLFY'S

2734 W PETERSON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

WOLFY'S has been inspected 20 times by Chicago Department of Public Health since September 1, 2010. The most recent inspection, on July 6, 2026, recorded 1 infraction.

1 of 20 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 source, labelling and allergens, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 7 times across 6 separate inspections, most recently on August 9, 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 4 times across 4 separate inspections, most recently on July 6, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 4 times across 3 separate inspections, most recently on November 20, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times across 4 separate inspections, most recently on September 15, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 May 14, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HANDWASHING SIGNAGE AT HAND SINKS.MUST PROVIDE.
  2. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD BUILD UP ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN WALL AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • SOME FOOD HANDLERS WITHOUT FOOD HANDLERS TRAINING CERTIFICATES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.
  3. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD BUILD UP INSIDE 3-COMPARTMENT AND DISHWASH HANDWASH SINK. MUST CLEAN INTERIOR OF SINKS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALL FRP COVER MISSING BY 3-COMPARTMENT SINK. MUST REPAIR/MAINTAIN WALL BY 3-COMPARTMENT SINK.
  4. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD NOT LABELED.(FLOUR,SUGAR, ETC.)MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICES AT HOSE CONNECTION NEXT TO HAND SINK.MUST PROVIDE WHERE IT CAN BE LOCATED AND SERVICED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND SANITATION MANAGERS WITH NO ALLERGEN TRAINING.MUST PROVIDE.
  5. Canvass

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER LOCATED IN REAR PREP AREA. INSTRUCTED MANAGEMENT TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE IN UNISEX TOILET ROOM LOCATED IN THE REAR. INSTRUCTED MANAGEMENT TO PROVIDE A COVERED TRASH RECEPTACLE IN THE TOILET ROOM AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRTY FLOORS WITH FOOD DEBRIS THROUGHOUT REAR PREP AREA. INSTRUCTED MANAGEMENT TO DETAIL CLEAN AND MAINTAIN.
  6. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK FOOD CONTAINERS IN FRONT PREP AREA WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON FOOD CONTAINER TO PROPERLY IDENTIFY.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INSIDE OF COOKING FRYERS WITH MINOR GREASE BUILD UP. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LOOSE FAUCET HEAD AT 3-COMPARTMENT SINK. ALSO OBSERVED MINOR LEAK AT BOTTOM HALF OF FAUCET WHEN WATER IS RUNNING AT 3-COMPARTMENT SINK. MUST REPLACE FAUCET HEAD OR REPAIR ISSUE.
  7. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT WASHBOWL SINK LOCATED IN EMPLOYEE TOILET ROOM AND AT EXPOSED HAND WASHING SINK LOCATED NEXT TO MILKSHAKE MACHINE. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLIGHT LEAK AT FAUCET ATTACHED TO 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  8. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE EALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE AND CLEANING SUPPLIES. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INTRUCTED TO PROVIDE DISCARD DATE FOR ALL READY TO EAT TCS FOOD HELD OVER 24 HOURS INSIDE THE WALK IN COOLER. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • INSTRUCTED TO PROVIDE DISCLOSURE AND REMINDER FOR ALL FOOD THAT IS BEING SERVED AS UNDERCOOKED ON THE MENU AND ON THE WALLS. MUST PUT ASTERISK ON THE SAID ITEMS ON THE MENU. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO LABEL ALL BULK FOOD CONTAINERS WITH COMMON NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARDS, COOLERS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR SURFACE OF THE ONE DOOR AND TWO DOOR REACH IN FREEZER (WITH FOOD DEBRIS) AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • BURNED OUT LIGHT BULB ON THE HOOD IN THE FRONT COOK LINE AND ABOVE THE CO2 AND WATER HEATER IN THE REAR STORAGE AREA. MUST REPLACE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE FOR THE REST OF THE EMPLOYEES HANDLING FOOD. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD SERVICE SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE.
  9. Canvass

    6 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED CROSS CONTAMINATION. FOOD HANDLER ON COOKS LINE, WHILE WEARING PLASTIC GLOVES, TAKE RAW BURGER PATTIES OUT OF COOKS LINE COOLER WITH GLOVED HAND AND PUT ON GRILL THEN PROCEED TO HANDLE THE READY TO EAT BURGER BUN AND TOPPINGS IE: LETTUCE, TOMATO WITH THE SAME CONTAMINATED GLOVE. REVIEWED GOOD HYGIENIC PRACTICES WITH MANAGER. MANAGER HAD EMPLOYEE USE TONGS TO HANDLE RAW MEATS. CRITICAL VIOLATION.7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD ENCRUSTED TABLE TOP CAN OPENER MUST BE CLEANED AFTER EACH USE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS AT THE REAR THREE COMPARTMENT SINK DISH AREA AND FOOD PREP AREA WHERE MEAT SLICER IS USED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN INTERNAL THERMOMETER INSIDE THE ICE CREAM BOX FREEZER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL ARTICLES STORED ON THE FLOORS OF BOTH STORAGE AREAS MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL PREP WIPING CLOTHS MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION WHEN NOT IN USE.
  10. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED WALK-IN COOLER TEMPERATURE TO BE IMPROPER AT 47.8 F.INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40 F AND BELOW. CRITICAL VIOLATION # 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED INTERNAL TEMPERATURE OF POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK-IN COOLER STORED AT IMPROPER TEMPERATURE: HOT DOG AT 46.6 F, CHEESE 51.5 F, SOUR CREAM 48.5 F, CHICKEN 50.4 F, TAMALES 50.9 F, EGGS 48.9 F, MILK 48.9 F, AND ROASTED BEEF 48.F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 380 LBS OF PRODUCTS WORTH $765.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR PROPER TEMPERATURE FOR POTENTIALLY HAZARDOUS FOOD: CRITICAL VIOLATION # 7-38-005 (A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED UNLABELED VARIOUS DRY FOOD ITEMS SUCH AS RICE, OREO, SALT, NUTS, AND SUGAR, STORED IN FRONT SHELVING UNIT. MUST LABEL All
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SINGLE SERVICE CUPS BEING STORED INSIDE RICE BIN, OREO CONTAINER, AND SUGAR CONTAINER AND ALSO CUPS USED AS SCOOP. INSTRUCTED TO REMOVE AND PROVIDE PROPER SCOOP WITH HANDLE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD USED AS SPLASH GUARD ATTACHED TO SODA DISPENSER IN FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE AND REPLACE TO NON-ABSORBABLE AND EASILY CLEANABLE MATERIAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED BLACK MOLDY LIKE SUBSTANCE AROUND SODA NOZZLES IN FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED PEELING PAINT ON CEILING ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED WASTE WATER DRAIN PIPE CONNECTED TO AN EXPOSED HAND SINK LOCATED AT FRONT FOOD AREA. INSTRUCTED TO REMOVE AND MAINTAIN.ALSO NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN
    • 45. FOOD HANDLER REQUIREMENTS MET
      • 2 MORE EMPLOYEES INCLUDING CASHIER MUST HAVE FOOD HANDLER CERTIFICATES AFTER A MONTH HIRING.
  11. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • : OBSERVED NO DIPPER WELL FOR UTENSILS FOR SCOOPABLE ICE CREAM USED FOR ICE CREAM SERVICE AND MILKSHAKES. MUST INSTALL A DIPPER WELL AND MAINTAIN.
  12. Canvass

    5 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD SERVICE WORKER SLICING AND HANDLING LONG BREAD LOAVES WITH BARE HANDS . BREAD IS TO BE USED FOR READY TO EAT SANDWICHES . FOOD SERVICE WORKER WAS ADVISED TO WASH HANDS AND PUT ON GLOVES BECAUSE THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. CRITICAL VIOLATION 7-38-010 (A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED ICE MACHINE UNCLEAN WITH PINK MOLD LIKE SUBSTANCE IN AREA WHERE ICE IS MADE. OBSERVED BLACK MOLD LIKE SUBSTANCE ON INTERIOR WHERE ICE IS MADE AND STORED. SERIOUS VIOALTION 7-38-005 (A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF 2 DOOR REACH IN FREEZER UNCLEAN. CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO DIPPER WELL FOR UTENSILS FOR SCOOPABLE ICE CREAM USED FOR ICE CREAM SERVICE AND MILKSHAKES. MUST INSTALL A DIPPER WELL AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHS ON COUNTERS. STORE WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE.
  13. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD USED AS SHELF LINER IN FRONT SERVICE AREA AND IN REAR DRY STORAGE ROOM. REMOVE CARDBOARD AND MAKE SURE ALL SURFACES AREA SMOOTH AND EASILY CLEANBALE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BROKEN FLOOR TILES AT REAR EXIT DOOR. REPLACE AND MAINTAIN.
  14. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in walk in cooler, and in walk in freezer, must properly date food items in walk in cooler, and in walk in freezer.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Rear kitchen storage shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Rear kitchen storage shelving/racks not clean, need detailed cleaning(crevices), prep table lower shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need detailed cleaning, floors in rear storage areas by hot water heater not clean, need detailed cleaning(corners).
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Above had no food handlers list, mgmt was advised to have food handlers list for next routine inspection.
  15. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE ICE/FROST BUILD-UP AT THE ICE CREAM FREEZER LOCATED NEXT TO THE FRONT EXPOSED HAND SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE TO REMOVE SLIGHT GRAYISH BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DURING INSPECTION OBSERVED FLOOR WET INSIDE THE WALK-IN COOLER. MUST MAINTAIN FLOORS DRY.
  16. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE ICE BUILD-UP IN THE INTERIOR TOP PORTION AT WHITE UPRIGHT FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAINTAIN FLOORS DRY AT ALL TIMES UNDER THE 3-COMP SINK TO PREVENT PEST BREEDING.
  17. Canvass Re-Inspection

    0 infractions

  18. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 11-15-11, REPORT 664229. #32-MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE SHAKE/ICE CREAM COUNTER IN THE FRONT AREA. STILL TODAY SPLASH GUARD NOT INSTALLED AT FRONT EXPOSED HAND SINK. SERIOUS VIOLATION:7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION UP GRADED TO A SERIOUS VIOLATION #29
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED WATER LEAKING AT HANDLE OF WATER SPRAYER AT THREE COMPARTMENT SINK,INSTRUCTED TO REPAIR AND MAINTAIN.
  19. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL/NAME OF THE PRODUCT AND DATED ALL FOOD CONTAINERS THAT IS NOT ORIGINAL CONTAINERS INSIDE THE WALK IN COOLER AND REACH IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE CAULK AROUND THE SPLASHGUARD OF THE 3 COMPT SINK, CAULKINNG WORN OUT. MUST INSTALL A SPLASHGUARD BETWEEN THE EXPOSED HAND SINK AND THE SHAKE/ICE CREAM COUNTER IN THE FRONT AREA. MUST PROVIDE LID/COVER FOR ALL GARBAGE CONTAINERS IN THE PREP AREA/COOKING AREA. MUST REMOVE ALL THE CARDBOARD BEING USED AS LINER INSIDE THE REACH IN FREEZER, AND ALL THE SHELVING IN THE STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR UNDER AND BEHIND THE DEEP FRYER AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WASH CLOTH USED FOR CLEANING THE TOP OF THE COOLER,PREP TABLES AND DINING TABLES MUST BE STORED IN A BUCKET WITH SANITIZING SOLUTION.
  20. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • walk in cooler shelving, storage shelving not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • floors in rear storage areas need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • walk in cooler ceiling shall be repair(gaps).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • light shield need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • exhaust vents(ventilation) in walk in cooler, dining areas need cleaning.

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