CALIFORNIA PIZZA KITCHEN.

Chicago Health Dept

52 E OHIO ST · STREETERVILLE, CHICAGO

Last inspected 2019.

18 inspections on record since 2010 · Last inspected May 2019.

Last inspected May 2019. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

MAY 2019

INSPECTION HISTORY

MAY 20

2019

PASS W/ CONDITIONS 10 violations 3 CRITICAL

Critical Documentation & Training

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

- NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -

Critical Sanitation

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

- NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY/PROCEDURE FOR THE PHYSICAL KIT PROVIDED ON SITE. MUST PROVIDE POLICY/PROCEDURE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

Serious Food Temperature

PROPER COLD HOLDING TEMPERATURES

- OBSERVED FOODS HELD IN THE GRILL STATION PREP COOLER TOP DRAWER HELD AT IMPROPER TEMPERATURE. OBSERVED 1# OF CHICKEN HELD AT 55.3F AND 1/2# CHEESE HELD AT 54.1F. FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE ITEMS WITH A TOTAL REPORTED VALUE OF $15.00. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED.

Serious Food Storage & Handling

PROPER DATE MARKING AND DISPOSITION

- MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

Serious Food Temperature

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

- OBSERVED ROP FISH FILLETS THAWING INSIDE THE ROP PACKAGING IN THE WALK IN COOLER. MUST ALWAYS REMOVE ALL ROP FISH FROM PACKAGING PRIOR TO THAWING. -

Critical Pest Activity

INSECTS, RODENTS, & ANIMALS NOT PRESENT

- OBSERVED A 1/4" GAP ALONG THE BOTTOM/SIDES OF THE ROTATING ENTRANCE DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS. -

Minor Sanitation

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

- OBSERVED CEILING TILES MISSING IN THE DISH WASHING AREA. MUST REPLACE AND MAINTAIN. -

Minor Sanitation

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

- OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -

Minor Documentation & Training

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

- OBSERVED SOME MISSING FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE FOR ALL EMPLOYEES. -

Minor Documentation & Training

ALLERGEN TRAINING AS REQUIRED

- MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -

MAY 22

2018

PASS 1 violation

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED DIRT BUID UP ON WALLS BEHIND AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO CLEAN WALLS AT DISHWASH AREA AND MAINTAIN.

MAY 14

2018

PASS W/ CONDITIONS 1 violation

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED DIRT BUID UP ON WALLS BEHIND AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO CLEAN WALLS AT DISHWASH AREA AND MAINTAIN.

MAY 9

2018

PASS W/ CONDITIONS 4 violations 2 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

SANDWICH STATION REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 60 F, FOUND DRESSING, OPEN MAYONNAISE, BUTTER MILK INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR COOLER. CRITICAL VIOLATION 7-38-005(A).

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- OPEN MAYONNAISE AT 64.5 F, RANCH DRESSING AT 62.0 F, BUTTER MILK AT 60 F, CUT TOMATOES AT 60 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED THICK ICE BLOCK BUILD UP ON CONDENSER INSIDE SANDWICH STATION REACH IN COOLER. MUST REMOVE ICE BUILD UP AND MAINTAIN.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED DIRT BUID UP ON WALLS BEHIND AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO CLEAN WALLS AT DISHWASH AREA AND MAINTAIN.

OCT 24

2017

PASS 2 violations

Minor Sanitation

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOOD CONTAINER NOT LABELED ( SUGAR ) INSTRUCTED TO LABEL AND NOT TO USE DISPOSABLE CUPS AS A MULTI-USE UTENSIL.

Minor Food Temperature

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

POOR INSULATION IN WALK-IN COOLER AROUND COOLING LINES, CONDENSATION AND RIPPED COVERINGS, INSTRUCTED TO REPAIR AND MAINTIAN

show all 18 inspections →

JAN 5

2017

PASS 5 violations

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

disposable cups and bowls used ad a scoop for bulk foods, instructed to use proper scoops.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

disposable food containers improperly stored, instructed to stored face down or covered to prevent physical contamination.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

ice build-up noted in walk-in freezer, instructed to remove ice and maintain.

Minor Facility Condition

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

no lights in walk-in freezer, instructed to provide.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

missing thermometer in several prep coolers, instructed to provide.

APR 26

2016

PASS 1 violation

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO DEFROST WALK-IN FREEZER TO REMOVE ICE AND FROST BUILDUP AND MAINTAIN.

APR 25

2016

FAIL 4 violations 3 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND 4 DIFFERENT COLD-HOLDING UNITS IN THE FRONT KITCHEN AREA UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LOWER AT TIME OF INSPECTION AFTER A CIRCUIT WENT OUT EARLIER IN THE DAY; FACILITY FAILED TO RELOCATE POTENTIALLY HAZAROUDS FOOD ITEMS FROM THE REFRIGERATION UNITS CONNECTED TO THE CIRCUIT BREAKER MENTIONED ABOVE TO OTHER REFRIGERATION UNITS FUNCTIONING PROPERLY AT 40F OR LESS. AMBIENT TEMPERATURE WAS 59.6F, 55.6F, 60F, AND 58.9F BY MY THERMOMETER AND ABOVE 60F BY THEIR INTERNAL THERMOMETER FOR ALL 4 REFRIGERATION UNITS. COOLER CONTAINED POTENTIALLY HAZARDOUS FOODS (I.E. FISH, PORK, CHEESE, DRESSINGS ETC) THAT WERE DISCARDED (SEE VIOLATION#3). INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG. CRITICAL VIOLATION 7-38-005A.

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE 4 COLD-HOLDING REFRIGERATION UNITS THAT WENT DOWN AFTER THE CIRCUIT BREAKER BROKE AND WERE NOT RELOCATED TO FUNCTIONING REFRIGERATION UNITS: 3 CONTAINERS OF PIZZA SAUSAGE AT 52.6F, 3 CONTAINERS OF PEPPERONI AT 48.2F, 6 CONTAINERS OF CHICKEN BREAST AND SEASONED CHICKEN AT 48.8-55.9F, 3 CONTAINERS OF TORTILLA CHICKEN WRAPS AT 48.3F, 30 SMALL CONTAINERS OF SALAD DRESSINGS AND SALSA'S AT 48F-62F, 25 CONTAINERS OF SLICED PRODUCE AT THE PASTA CONDIMENT COOLER AT 51-63F, 3 CONATINERS OF FISH AT 54F, AND 8 LARGE CONTAINERS OF PASTA AT 55-63F. MANAGER VOLUNTARILY DISCARDED 100# OF FOOD WORTH $350. CRITICAL VIOLATION 7-38-005A

Critical Pest Activity

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GARBAGE AREA NOT MAINTAINED CLEAN: THE LID ON THE GREASE RECEPTACLE WAS HALFWAY COVERING THE CONTAINER AND GREASE WAS COVERING THE EXTERIOR SURFACE, THE GROUND UNDER THE RECEPTACLE, AND STREAMS OF GREASE RUNNING UNDER THE DUMPSTER. ALL 6 DUMPSTERS WERE OVERFLOWING AND THERE IS REFUSE DEBRIS COVERING THE FLOOR. MUST DETAIL CLEAN THE ENTIRE GARBAGE AREA, CLEAN THE EXTERIOR SURFACE OF THE GREASE RECEPTACLE, AND RE-APPLY THE LID TO THE GREASE RECEPTACLE. SERIOUS VIOLATION 7-38-020

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO DEFROST WALK-IN FREEZER TO REMOVE ICE AND FROST BUILDUP AND MAINTAIN.

APR 22

2015

PASS W/ CONDITIONS 2 violations

Serious Documentation & Training

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER WAS PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUPS 182 F.) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPLACE/REPAIR DAMAGED LIGHT SHIELD AT CEILING IN DRY FOOD STORAGE AREA. VENT COVER MISSING AT CEILING ABOVE DISH MACHINE. MUST PROVIDE.

APR 13

2015

FAIL 6 violations 2 CRITICAL

Critical Pest Activity

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OBSERVED GARBAGE AREA NOT MAINTAINED/CLEAN WITH GARBAGE ON THE GROUND NEXT TO THE DUMPSTER AND FOOD WASTE AND LITTER ON THE GROUND SURROUNDING THE DUMPSTER. ALSO OBSERVED GREASE CONTAINER WITH GREASE OVER LID AND SPILLED ON GROUND AROUND CONTAINER. MANAGEMENT INSTRUCTED TO KEEP THE AREA CLEAN AT ALL TIMES AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

Serious Documentation & Training

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER WAS PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUP AT 163.0F) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

Critical Pest Activity

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED DEAD ROACHES ON FLOOR IN LIQUOR/BAG-IN BOX CLOSET, MUST REMOVE CLEAN/SANITIZE AREA UPGRADE HOUSEKEEPING AND HAVE A MORE AGGRESSIVE PEST CONTROL PROGRAM. CLEAN FLOORS IN PREP AREA AND BEHIND BAR AT FRONT OF FOOD SPILLS AND DEBRIS. ALSO CLEAN FLOOR IN WALK-IN COOLER AT REAR.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPLACE/REPAIR DAMAGED LIGHT SHIELD AT CEILING IN DRY FOOD STORAGE AREA. VENT COVER MISSING AT CEILING ABOVE DISH MACHINE. MUST PROVIDE.

Minor Food Storage & Handling

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE BLOWN LIGHT AT CEILING IN DRY FOOD STORAGE AREA AT REAR.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLERS IN PREP AREA WITHOUT PROPER HAIR RESTRAINTS. MUST PROVIDE.

APR 21

2014

PASS · 0 violations

APR 10

2014

FAIL 4 violations 1 CRITICAL

Critical Pest Activity

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OBSERVED GARBAGE AREA NOT MAINTAINED CLEAN WITH BAGS OF GARBAGE STORED ON THE GROUND NEXT TO THE DUMPSTER AND FOOD WASTE AND LITTER ON THE GROUND SURROUNDING THE DUMPSTER. MANAGEMENT INSTRUCTED TO KEEP THE AREA CLEAN AT ALL TIMES AND MAINTAIN ADEQUATE GARBAGE PICKUP. SERIOUS VIOLATION 7-38-020.

Serious Documentation & Training

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER WAS PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUP AT 175.6F) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN THE FLOOR UNDER THE BAR.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CAULK AND SEAL THE OPENING IN THE WALL BEHIND THE BAR AREA.

SEP 11

2013

PASS W/ CONDITIONS 1 violation

Serious Other

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (SOUP AT 170.7F) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

NOV 26

2012

PASS 2 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MISSING COVERS FOR ICE BIN AT BAR, INSTRUCTED TO INSTALL.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CREVICES NOTED AT WALK-IN COOLER BASEBOARD TRAPPING FOOD DEBRIS, INSTRUCTED TO SEAL.

DEC 28

2011

PASS 3 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CARDBOARD LINERS USED ON DRY STORAGE SHELVINGS MUST BE REMOVED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOLLOWING MUST BE ADDRESSED: POOR FLOOR GROUTING AT THE COOK'S LINE AREA; METAL PLATE THRESHOLD OF WALK-IN COOLER IS PULLING AWAY FROM THE FLOOR; FLOOR DRAIN AT THE WATER TANK ROOM MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

WATER LEAKING FROM AN ELBOW PIPE OF A DUMP SINK AT THE BAR AREA; & THE SPRAYER FAUCET AT THE DISHROOM IS ALSO LEAKING-MUST FIX. 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.

MAR 1

2011

PASS 2 violations

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS ALONG WALLBASES OF WALK-IN COOLER MUST BE KEPT FREE OF FOOD DEBRIS/DIRT & MAINTAINED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS AROUND THE DISHROOM AREA MUST BE RE-PAINTED/RE-SEALED, TO REMOVE SPOTS FROM SCRATCHING DUE TO UTENSILS/POTS/PANS. The walls and ceilings shall be in good repair and easily cleaned.

SEP 24

2010

PASS · 0 violations

SEP 23

2010

PASS W/ CONDITIONS 2 violations 1 CRITICAL

Critical Food Temperature

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. HIGH TEMPERATURE DISHMACHINE NOT MAINTAINED, FINAL RINSE AT 165 F WHILE IN USE. INSTRUCTED MANAGER TO REPAIR DISHMACHINE, FINAL RINSE MUST REACH A MINIMAL OF 180 F TO PROPERLY SANITIZE MULTI-USE UTENSILS. CRITICAL VIOLATION. CITATION ISSUED, TICKET #HOOOO63335 13.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/SANITIZE ALL UNCLEAN WALLS AND CEILING TILES AT REAR PREP AREA AND DRY STORAGE ROOM.

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