Carbon

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINKS BEHIND THE BAR AREA, IN THE TOILET ROOMS NEAR THE BAR DINING AREA, AND IN THE BASEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13: OBSERVED THE PIPES AND THE SURFACES BEHIND THE COOKING EQUIPMENT IN THE REAR FOOD PREP AREA WITH GREASE BUILD AND GREASE DROPLETS. ALSO, OBSERVED THE PEPSI COLD HOLDING UNIT IN THE BASEMENT NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN ALL ME...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.11: OBSERVED A DAMAGED WALL BASE UNDER THE VEGETABLE SANITIZING SINK NEXT TO THE LOW TEMPERATURE DISHWASHING MACHINE, AN OPENING IN THE METAL WALL ABOVE THE THREE COMPARTMENT SINK IN THE REAR OF THE RESTAURANT, AND AN OPENING IN THE WALL UNDER ...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINKS BEHIND THE BAR AREA, IN THE TOILET ROOMS NEAR THE BAR DINING AREA, AND IN THE BASEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO EXPOSED HANDWASHING SINK AT THE FRONT FOOD PREP AREA OF THE RESTAURANT NEAR THE BEVERAGE DISPENSERS/ PREP AREA. INSTRUCTED TO INSTALL A HANDWASHING SINK TO ALLOW CONVENIENT USE BY EMPLOYEES IN THE MENTIONED PREP AREA. THE HANDWASHING SINK...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED APPROXIMATELY 60 MICE DROPPINGS THROUGHOUT THE FACILITY AT THE TIME OF THE INSPECTION. THE FOLLOWING AREAS WERE OBSERVED WITH MICE DROPPINGS ON THE FLOORS AND SURFACES: IN THE MEN'S TOILET ROOM IN THE DINING AREA OF RESTAURANT, IN THE GROUT ...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE PIPES AND THE SURFACES BEHIND THE COOKING EQUIPMENT IN THE REAR FOOD PREP AREA WITH GREASE BUILD AND GREASE DROPLETS. ALSO, OBSERVED THE PEPSI COLD HOLDING UNIT IN THE BASEMENT NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN ALL MENTIONED EQ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A DAMAGED WALL BASE UNDER THE VEGETABLE SANITIZING SINK NEXT TO THE LOW TEMPERATURE DISHWASHING MACHINE, AN OPENING IN THE METAL WALL ABOVE THE THREE COMPARTMENT SINK IN THE REAR OF THE RESTAURANT, AND AN OPENING IN THE WALL UNDER THE HANDWA...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CLUTTER IN THE BASEMENT IN THE INOPERABLE WALK-IN UNIT USED FOR STORAGE OF BOXES AND UNDER THE STAIRCASE. INSTRUCTED TO ORGANIZE AND REMOVE ALL UNNECESSARY ITEMS IN THE MENTIONED AREAS IN THE BASEMENT, SO THE AREAS ARE ACCESSIBLE AND CLEAR O...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MISSING/BROKEN TILES IN REAR DRY STORAGE AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

BOTTOMS OF STEAMERS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALL IN 3 COMPARTMENT DISH AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP AND SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN.

THERMOMETERS PROVIDED & ACCURATE

4-204.112(B) OBSERVED NO THERMOMETERS INSIDE OF THE REFRIGERATION UNITS. INSTRUCTED TO PROVIDE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 OBSERVED DRY STORAGE CONTAINERS WITHOUT LABELS CONTAINING COMMON NAME OF FOOD. INSTRUCTED TO LABEL ALL DRY STORAGE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-601.11 OBSERVED NO LABELS CONTAINING BUSINESS NAME ADDRESS AND INGREDIENTS ON THE PREPACKAGED DESSERTS FOR SALE IN THE 2 DOOR REFRIGERATOR. INSTRUCTED TO PROVIDE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

6-202.15 OBSERVED A 1/2 INCH GAP AT THE BOTTOM OF THE REAR EXIT DOOR. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING AND RODENT PROOFED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(C) OBSERVED BOTTOM OF PREP TABLE AND HOT HOLDING UNIT SHELVES WITH DEBRIS. INSTRUCTED TO CLEAN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE/SODA MACHINE LOCATED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO LOCATE OR PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.13 OBSERVED WALL COVING DEATTACHED IN VARIOUS AREAS UNDER THE DISH MACHINE. INSTRUCTED TO MAKE ALL COVING TIGHT FITTING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED ACCUMULATED DIRT AND FOOD DEBRIS ON THE FLOORS THROUGH OUT THE FOOD PREP AREA. INSTRUCTED TO CLEAN UNDER AND AROUND ALL COOKING EQUIPMENT AND REFRIGERATION UNITS AND UNDER THE 3 COMPARTMENT SINK AND DISH MACHINE, ALONG THE WALLS AND...

IN-USE UTENSILS: PROPERLY STORED

OBSERVED USED KNIVES IN KNIFE RACK; INSTRUCTED TO CLEAN BETWEEN USES BEFORE RESTORING IN KNIFE RACK.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT, CAN OPENER BLADE AT PREP TABLE (COS) AND BOTTOM OF FRYERS.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

FOUND TOILET ROOM RECEPTACLES NOT COVERED; MUST PROVIDE A COVER AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN FLOOR AROUND AND BEHIND KITCHEN EQUIPMENT AND BASEMENT CLOSET.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SOME DAMAGED AND MISSING CEILING TILES IN THE BASEMENT PREP AREA; REPLACE TILE WHERE NEEDED.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

CLEAN VENTS ABOVE COOKING EQUIPMENT.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

CLEAN LARGE CAN OPENER TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALL AT KNIVE HOLDER IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CORRECT AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

HOOD VENTILATION FILTERS IN NEED OF CLEANING TO REMOVE ALL GREASE. CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

LIGHT IN FRONT FOOD PREP AREA IN NEED OF SHIELDING. MUST CORRECT AND MAINTAIN.

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

MANAGER CAN NOT PRODUCE THE EMPLOYEE POLICY. INSTRUCTED TO OBTAIN AND MAINTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

MANAGER DOES NOT HAVE EQUIPMENT OR POLICY FOR VOMITING AND DIARREHEAL REMOVAL. INSTRUCTED TO OBTAIN AND MAINTAIN

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAK AT 3 COMPARTMENT SINK FAUCET. INSTRUCED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS UNDER AND AROUND FRYERS IN NEED OF CLEANING TO REMOVE A GREASE BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

NO ONE ON SITE HAS THE ALLERGAN CERTIFICATE. INSTRUCTED MANAGER ALL SANITATION CERTIFICATE HOLDERS MUST HAVE ALLERGAN TRAINING CERTIFICATE.

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

FLOORS UNDER COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD AND GREASE BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.

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

WALLS BEHINF COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST DETAIL CLEAN AND MAINTAIN.

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

OBSERVED NO SPLASH GUARD LOCATED BETWEEN DISH MACHINE SINK AND 1 COMP SINK IN REAR PREP AREA. INSTRUCTED MANAGER TO INSTALL TO ELIMINATE POSSIBLE CROSS CONTAMINATION.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES CORRECT AND MAINTAIN.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

OBSERVED FOOD HANDLER USING THE SAME TONGS ON RAW CHICKEN AND COOKED CHICKEN, AT FRONT GRILL STATION. COOKED CHICKEN WAS REMOVED FROM GRILL WITH SAID TONGS AND PLACED IN HOT HOLDING STATION. INSTRUCTED MANAGER TO DISCARD PRODUCT. MANAGER CORRECTED V...

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

OBSERVED NO SPLASH GUARD LOCATED BETWEEN DISH MACHINE SINK AND 1 COMP SINK IN REAR PREP AREA. INSTRUCTED MANAGER TO INSTALL TO ELIMINATE POSSIBLE CROSS CONTAMINATION.

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

CLEAN/SANITIZE INTERIOR OF REFRIGERATION UNITS AND COUNTER TOP BY HOT HOLDING UNIT OF FOOD SPILLS.

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

CLEAN FLOORS BEHIND FRONT SERVICE COUNTER OF FOOD SPILLS AND AT REAR OF SPILLS FROM SYRUP BOXES.

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

FOUND POTENTIALLY HAZARDOUS FOOD AT AN IMPROPER TEMPERATURE IN THE WALK-IN COOLER. FOUND RAW FISH AT 47.3F AND 50.2F THAT WAS PREPPED THIS MORNING PER EMPLOYEE AND MANAGER ON DUTY. INSTRUCTED THAT FISH MUST BE MAINTAINED AT 40F OR BELOW. FISH DISCA...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS ON DUTY. FOOD HANDLERS NOT WASHING HANDS IN BETWEEN TASKS, CASHIER TOUCHING FOOD CONTACT SURFACES OF EQUIPMENT AFTER HANDLING MONEY AND EMPLOYEES LEAVING THE PREP AREA AND RETURN TO PREP AREA WITHOUT...

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

OBSERVED RAW CONCRETE FLOOR IN BASEMENT PREP/STORAGE AREA. INSTRUCTED MANAGER TO REPAIR AND SEAL FLOOR. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. GROUT ALL LOOSE FLOOR TILES IN PREP AND DISH WASHING AREAS.

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

OBSERVED EXPOSED BRICK, PEELING PAINT AND UNCAPPED WASTE LINES IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REPAIR WALLS AND CEILINGS IN BASEMENT STORAGE AREA. ALL WALLS AND CEILINGS MUST SMOOTH AND EASILY CLEANABLE. ALL WASTE LINES MUST BE COVERE...

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

INSTRUCTED TO INSTALL A GREASE INTERCEPTOR ON 3-COMPARTMENT SINK IN BASEMENT.

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

FOUND NO BACKFLOW DEVICE AT THE SPRAYER OR A SPIGOT AT THE FAUCET OF THE THREE COMP SINK. MUST INSTALL.

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

INSTRUCTED MANAGER TO INSTALL A SPLASH GUARD BETWEEN UTILITY SINK, PREP TABLE, AND PREP SINK IN REAR PREP AREA.

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

OBSERVED RAW CONCRETE FLOOR IN BASEMENT PREP/STORAGE AREA. INSTRUCTED MANAGER TO REPAIR AND SEAL FLOOR. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. GROUT ALL LOOSE FLOOR TILES IN PREP AND DISH WASHING AREAS.

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

OBSERVED EXPOSED BRICK, PEELING PAINT AND UNCAPPED WASTE LINES IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REPAIR WALLS AND CEILINGS IN BASEMENT STORAGE AREA. ALL WALLS AND CEILINGS MUST SMOOTH AND EASILY CLEANABLE. ALL WASTE LINES MUST BE COVERE...

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

INSTRUCTED TO INSTALL A GREASE INTERCEPTOR ON 3-COMPARTMENT SINK IN BASEMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED MANAGER TO PROPERLY STORE MOP HEADS TO PREVENT INSECT BREEDING.

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

OBSERVED IMPROPER FOOD TEMPERATURES, 5LBS OF GREEN SALSA AT 44.0F-47.1F , 3LBS OF RED SALSA AT 45.0F-48.0F, 2 LBS OF CHUNKY RED SALSA AT 47.4F, 3LBS OF GUACAMOLE AT 50.0F, 3LBS OF ELOTE MIX (CHEESE, MAYO AND MARGARINE), 1/2 LB OF SOUR CREAM AT 46.7F,...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED FOOD HANDLER WASHING THEIR HANDS AT THE EXPOSED HAND WASHING SINK USING COLD WATER ONLY. INSTRUCTED TO USE TEMPERED HOT WATER FOR ALL HAND WASHING. CRITICAL VIOLATION 7-38-010(A)

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

OBSERVED A FOOD HANDLER NOT SANITIZING CUTTING BOARDS IN BETWEEN USE. INSTRUCTED TO PROPERLY SANITIZE ALL CUTTING BOARDS BETWEEN USE. CRITICAL VIOLATION 7-38-030

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED NO HOT WATER AND NO PAPER TOWELS AT THE BASEMENT EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN HOT WATER AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030

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

OBSERVED SINGLE USE GRATED CHEESE CONTAINERS BEING REUSED TO STORE FOOD. INSTRUCTED TO DISCONTINUE THE USE OF SINGLE SERVICE CONTAINERS.

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

OBSERVED EXPOSED INSULATION INSIDE OF THE BASEMENT WALK IN FREEZER. ALSO OBSERVED THE CUTTING BOARDS WITH DEEP DARK GROOVES. INSTRUCTED TO COVER THE INSULATION AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE AS WELL AS REPLACING ALL CUTTING BOARDS.

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

OBSERVED THE EXTERIOR AND INTERIOR OF ALL EQUIPMENT WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE THE EXTERIOR AND INTERIOR OF ALL EQUIPMENT AND FOOD CONTACT SURFACES.

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

OBSERVED THE FLOORS THROUGHOUT THE FACILITY AND IN CORNERS WITH GREASE AND FOOD DEBRIS BUILSD UP. ALSO OBSERVED AREAS OF RAW CONCRETE IN THE REAR PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL FLOORS AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE...

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

OBSERVED UNSHIELDED LIGHTS INSIDE OF THE BASEMENT WALK IN FREEZER. INSTRUCTED TO SHIELD ALL LIGHTS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

OBSERVED THE BASEMENT RESTROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DOOR FOR THE BASEMENT RESTROOM DOOR.

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

OBSERVED THE MOP SINK FAUCET BASE AND THE WATER LINE BELOW THE MOP SINK LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED WET MOPS SITTING ON THE FLOOR IN THE DISH WASHING ROOM AND SOILED WIPING CLOTHS IN A BUCKET UNDER THE REAR PREP TABLE. INSTRUCTED TO STORE ALL WET MOPS HANGING OR INVERTED AND SOILED WIPING CLOTHS IN SANITIZER.

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

MUST CLEAN THE FOLLOWING EQUIPMENT: INTERIOR BOTTOM AND EXTERIOR SIDES OF FRYERS, EXTERIOR SURFACES OF GRILL AND STOVE.

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

CLEAN FLOORS AROUND AND BEHIND COOKING EQUIPMENT, STORAGE AND THREE COMP SINK.

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

CLEAN VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT TO REMOVE HEAVY BUILD UP.

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

DRAIN BOARD IN POOR REPAIR, INSTRUCTED TO ISTALL PROPERLY SO IT DRAINS TOWARDS SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING REFRIGERATION THERMOMETR IN SEVERAL PREP COOLERS, INSTRUCTED TO INSTALL.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS REQUIRMENTS NOT MET

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

CUSTOMERS SEATING IN REACH OF OPEN FOOD AND PREP COUNTER WITHOUT A SNEEZE GUARD INSTRUCTED TO INSTALL A SNEEZE GUARD AT FRONT COUNTER TO PREVENT CUSTOMERS CONTAMINATION.

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

MISSING SINK STOPPERS FOR 3-COMP SINK, INSTRUCTED TO PROVIDE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PREP COOLERS MISSING THERMOMETRERS, INSTRUCTED TO INSTALL.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER CERTIFICATE REQUIREMENT IS NOT MET. Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone workin...

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

MUST REPLACE WORN AND BROKEN RUBBER GASKETS AT TWO DOOR COOLERS IN PREP AREA TO AVOID ESCAPING AIR. (UNITS HOLDING AT PROPER TEMP AT THIS TIME).

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

MUST DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR BOTTOMS OF FRYERS, INTERIORS OF REFRIGERATION UNITS AND PREP TABLES.

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

CLEAN FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND MAINTAIN.

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

CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT. CLEAN WALLS AROUND AND BEHIND VARIOUS KITCHEN EQUIPMENT AND MAINTAIN.

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

MUST REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES IN THE PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL COOKING EQUIPMENT AND PREP TABLES.

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

MUST CLEAN AND MAINTAIN FLOOR AROUND COOKING EQUIPMENT AND SINKS.

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

MUST DETAIL CLEAN AND MAINTAIN THE VENT COVERS IN THE TOILET ROOMS AND WALLS UNDER COUNTERS IN FRONT PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

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

FOUND FLOORS NOT CLEAN AT DISWASHING AREAS/ FOOD STORAGE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FOUND STORAGE ROOM NOT CLEAN AND ORGANIZED.

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

FOUND FLOORS NOT CLEAN AT DRY STORAGE AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FOUND DISWASHING AREAS NOT ORGANIZED. MUST CLEAN AND ORGANIZE.

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

FOUND CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED).

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

FOUND HOOD FILTERS NOT CLEAN.(excessive grease buildup).

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

DRY STORAGE AREAS NEEDS CLEANING AND ORDER.

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

FOUND CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED).

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

FOUND HOOD FILTERS NOT CLEAN.(excessive grease buildup).

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

DRY STORAGE AREAS NEEDS CLEANING AND ORDER.

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

All cold food shall be stored at a temperature of 40F or less. FOUND TWO LARGE PLASTIC CONTAINERS WITH READY TO EAT RED AND GREEN SALSA INSIDE WALK-IN COOLER AT IMPROPER TEMP OF 47.5F. MANAGER STATES PRODUCTS WERE COOLED ON 06/14/10, NO TIME/TEMP ...

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

INSTRUCTED TO DEFROST ICE BUILD-UP AT FRONT DISPLAY COOLER AND REMOVE EXCESSIVE CONDENSATION INSIDE SMALL PREP COOLERS AT FRONT PREP AREA. PROVIDE HANDLE AT FRONT PREP HOT HOLDING UNIT-(MIDDLE COMPARTMENT)

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

CLEAN SODA LINES AT FRONT AND REAR AREA AND INTERIOR OF DEEP FRYERS TO REMOVE GREASE BUILD-UP.

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. SEAL OPENINGS AT CEILING PANELS IN WOMENS TOILET ROOM AND CLEAN WALL/CEILING JUNCTIONS INSIDE MEN AND WOMENS TOILET ROOM.

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. CLEAN AROUND OUTSIDE GARBAGE AND WASTE GREASE ARE...

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. INSTRUCTED TO LABEL BULK FOOD CONTAINERS AND READY TO EAT INDIVIDUAL PACKAGED DESSERT PORTIONS AT FRONT DISPLAY COOLER.

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

INSTRUCTED TO REPAIR SLIDING DOOR AT FRONT DISPLAY COOLER.

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. FOLLOWING NEEDS DETAIL CLEANING AND SANITIZING: INTERIOR OF COOLERS, FREEZER, GRILLS, STOVE, FRYERS, FAN GRID COVERS...

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. INSTRUCTED TO REPAIR FLOOR SECTIONS BY WALK-IN COOLER TO MAKE SMOOTH AND EASILY CLEANABLE.

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. INSTRUCTED TO SEAL OPENINGS AT CEILING IN TOILET ROOMS, AROUND PIPING AND CONDUITS AT REAR AND FRONT PREP AREAS, CLEAN CEILING PANELS ABOVE FRONT PREP AREA, AND WALLS UNDER, AROUND...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE LIGHT BULBS INSIDE UPRIGHT FREEZER AND ABOVE REAR PREP TABLE, ...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED TO REMOVE UNUSED EQUIPMENT AT OUTSIDE AREA, ORGANIZE CLEANING SUPPLIES AT REAR STORAGE ROOM.

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

All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED TO HAVE ALL FOOD HANDLERS AT FRONT PREP AREA WEAR HAIR RESTRAINTS WHEN HANDLING FOODS.