Cardona'S

IN-USE UTENSILS: PROPERLY STORED

NOTED ICE SCOOPS IMPROPERLY STORED INSIDE THE ICE. MUST STORE IN A CLEAN CONTAINER OR WITH THE SCOOP HANDLE INVERTED IN THE ICE.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

ALL STORED ITEMS IN THE REAR DRY FOOD STORAGE MUST BE ELEVATED FROM THE FLOORS.

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

MUST NOT USE PLASTIC CRATES AS SHELVING FOR STORED ITEMS. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED DIRTY RUBBER GASKETS ON THE TWO DOOR COOLER USED FOR CLEAN FOOD STORAGE CONTAINERS. MUST CLEAN AND MAINTAIN.-----MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING ABOVE THE FRONT PREP THREE COMPARTMENT SINK.----NOTED RUSTY METAL RACK SHELVING ABO...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAK ON THE FAUCET NOZZLE OF THE KITCHEN THREE COMPARTMENT SINK. MUST REPAIR.

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

4-202.16--OBSERVED RUST ON THE WIRE STORAGE RACKS INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MAKER,DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION".INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINT...

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE WALK-IN-COOLER.OBSERVED BEEF AT 47.8F,BEANS AT 48.1F,PORK PASTOR AT 48.7F,CHICKEN SOUP AT 49.1F,CHICKEN POZOLE AT 48.9F,SOUR CREAM AT 48.8F,PORK CARNITAS AT 48.9F,RICE AT 48.1F,...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE WALK-IN-COOLER WITH (TCS FOODS) NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 49.7F).INSTRUCTED MANAGER ALL COLD HOLDING UNITS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY...

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

OBSERVED RUST ON THE WIRE STORAGE RACKS INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYER AND CLEAN THE INTERIOR OF THE MICROWAVE AND PREP COOLERS AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS IN REAR DRY STORAGE ROOM.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED 3 EXPIRED FOOD HANDLER TRAINING CERTIFICATES PROVIDED ON THE PREMISES. MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN AS REQUIRED.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED EXTERIOR SURFACES OF COOLERS WITH SOIL BUILD UP. INSTRUCTED MANAGER TO CLEAN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ITEMS STORED ON FLOOR IN DRY STORAGE AREA. INSTRUCTED MANAGER TO ENSURE ALL ITEMS ARE AT LEAST 6 INCHES OFF THE FLOOR.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN FRONT PREP AREA.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE WITH MINIMAL CALCIUM BUILD-UP.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, BLACK BEANS, PINTO BEANS ETC).

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN FRONT PREP AREA.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND ICE MACHINE. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.11 REPLACE THE BROKEN FLOOR TILES IN FRONT OF THE ICE MACHINE AND IN FRONT OF THE 3 COMPARTMENT SINK.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MUST SHOW PROOF OF TRAINING FOR ALL EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER STATEMENT ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE AND DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED APPROXIMATELY 40 MOUSE DROPPINGS ON THE FLOOR OF THE FOOD PREP AREA AND REAR STORAGE ROOM. OBSERVED 20 DROPPINGS IN THE CORNER OF THE FOOD PREP AREA NEXT TO THE FREEZERS, 10 DROPPINGS UNDER THE 3 COMPARTMENT SINK, 5 DROPPINGS UNDER THE STOR...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE INTERIOR OF THE COCA COLA PREP COOLER BETWEEN THE FREEZERS AND 2 DOOR PREP COOLER ACROSS FROM THE GRILL.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

BOTH OF THE SELF-CLOSING DOOR DEVICES FOR THE WASHROOMS ARE BROKEN. MANAGEMENT INSTRUCTED TO REPLACE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

REPLACE THE BROKEN FLOOR TILES IN FRONT OF THE ICE MACHINE AND IN FRONT OF THE 3 COMPARTMENT SINK.

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

OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND SINK IN FRONT 2ND DINNING-FOOD PREP AND 3 COMPARTMENT SINK AREA. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO PROPER DATE MARKING ON TCS FOODS STORED INSIDE OF COOLERS FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME

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

MUST REMOVE OR REPAIR DAMAGED GASKETS ON DOORS TO WALK IN COOLER, REACH IN FREEZER AND PREP COOLER IN 2ND DINING AREA

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

MUST REPAIR OR REPLACED DAMAGED SHELVING IN OLD REACH IN FREEZER

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NO WORKING VENTILATION INSIDE THE LADY'S TOILET ON PREMISE. INSTRUCTED TO REPAIR AND HAVE A WORKING VENTILATION INSIDE ALL TOILETS 12/20/2019

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

OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND SINK IN FRONT 2ND DINNING-FOOD PREP AND 3 COMPARTMENT SINK AREA. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO PROPER DATE MARKING ON TCS FOODS STORED INSIDE OF COOLERS FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.( PRIORITY FOUNDATION-NO CITATION ISSUED)7-38-005

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME

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

MUST REMOVE OR REPAIR DAMAGED GASKETS ON DOORS TO WALK IN COOLER, REACH IN FREEZER AND PREP COOLER IN 2ND DINING AREA

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

MUST REPAIR OR REPLACED DAMAGED SHELVING IN OLD REACH IN FREEZER

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OTED NO WORKING VENTILATION INSIDE THE LADY'S TOILET ON PREMISE. INSTRUCTED TO REPAIR AND HAVE A WORKING VENTILATION INSIDE ALL TOILETS

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

OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND SINK IN FRONT 2ND DINNING-FOOD PREP AND 3 COMPARTMENT SINK AREA. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES

PROPER COLD HOLDING TEMPERATURES

OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER TEMPERATURES IN THE WALK-IN COOLER AND 2 DOOR REACH UNDER COOLER, (PORK 46.5 F,CHICKEN 48.0 F,SOUPS 48.0 F, EGGS 49.0 F, CUT LETTUCE, 45.5 F). MANAGER VOLUNTARILY DISCARDED AND DENATURE S...

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO PROPER DATE MARKING ON TCS FOODS STORED INSIDE OF COOLERS FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.( PRIORITY FOUNDATION-NO CITATION ISSUED)7-38-005

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED IMPROPER TEMPERATURE OF WALK IN REFRIGERATOR AT 49.0F AND REACH UNDER 2 DOOR COOLER LOCATED IN 2ND DINNING AREA INTERNAL TEMPERATURE OF 55.5 F WITH TCS FOODS STORED INSIDE FOR HUMAN CONSUMPTION. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON ...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME

PERSONAL CLEANLINESS

MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD

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

MUST REMOVE OR REPAIR DAMAGED GASKETS ON DOORS TO WALK IN COOLER, REACH IN FREEZER AND PREP COOLER IN 2ND DINING AREA

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

MUST REPAIR OR REPLACED DAMAGED SHELVING IN OLD REACH IN FREEZER

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN RUST AND FOOD DEBRIS FROM SHELVING IN WALK IN COOLER

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

NOTED OUTSIDE GARBAGE DUMPSTER OVERLOADED AND PREVENTING PROPER LID CLOSURE. INSTRUCTED TO ALWAYS HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST PRIORITY FOUNDATION #7-38-020(B).CITATION ISSUED

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED NO WORKING VENTILATION INSIDE THE LADY'S TOILET ON PREMISE. INSTRUCTED TO REPAIR AND HAVE A WORKING VENTILATION INSIDE ALL TOILETS

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

FOUND IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS INSIDE THE PREP COOLER SUCH AS CHOPPED TOMATOES AT 46.0F, 1 LB.; BEEF AT 47.0F, AND 45.0F,1 LB,; INSIDE THE ONE DOOR REACH IN COOLER SUCH AS GREEN SALSA AT 47.0F,32 OZ; MEXICAN MILK AT 46.0F, ...

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

LABEL THE DRY BULK FOOD CONTAINERS AND MAINTAIN. LABEL (NAME OF THE PRODUCT AND DATE)ALL COOKED POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER AND MAINTAIN.

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

MISSING HANDLE OF ONE OF THE REACH IN FREEZER IN THE PREP AREA. MUST REPAIR,PUT HANDLE AND MAINTAIN. FOUND GROCERY BAG BEING USED TO STORE FROZEN FOODS. MUST REPLACE WITH FOOD GRADE STORAGE BAG. MISSING ONE MORE DRAIN STOPPER FOR THE 3 COMPT SINK. ...

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

CLEAN THE FAN GUARD OF THE REACH IN COOLER IN THE FRONT AREA BY THE CASHIER. MUST CLEAN,REMOVE DUST AND MAINTAIN. DETAIL CLEAN INTERIOR OF THE DOOR OF THE DEEP FRYER WITH GREASE BUILD-UP AND MAINTAIN.

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

MUST CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND COOLERS, FREEZERS AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER NOT ON TOP OF THE ICE TO PREVENT POSSIBLE CONTAMINATION. WASH CLOTH FOR WIPING THE TABLES, PREP TABLE, COOLER, CHOPPING BOARD,MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED COOKED SHRIMP PATTIES AT 90.1F STORED INSIDE OVEN(TURNED-OFF),CHICKEN AT 88.7F-90.1F,BEANS AT 97.9F-100.1F ON TABLE NEXT TO STOVE,PORK CHORIZO AT 94.7F INSIDE FREEZER.INSTRUCTED MA...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO CHEMICAL TEST KIT ON SITE AT THIS TIME OF INSPECTION.INSTRUCTED TO PROVIDE AND MAINTAIN A CHEMICAL TEST KIT FOR THE DISHWASHING 3 COMPARTMENT SINK AND SANITIZING BUCKETS AS REQUIRED. SERIOUS VIOLATION 7-38-030.

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

FLOORS ARE DIRTY WITH GREASE BUILD-UP BENEATH THE KITCHEN COOKING STOVE/GRILL.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.

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

OBSERVED WALLS/CEILINGS INSIDE THE WAK-IN-COOLER WITH SPLASHED DRIED FOOD DEBRIS.INSTRUCTED TO CLEAN INTERIORS OF WALK-IN-COOLER IN DETAIL AND MAINTAIN.

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

OBSERVED BURNT-OUT LIGHT BULB IN REAR DRY STORAGE ROOM.INSTRUCTED TO REPLACE BURNT-OUT LIGHTH BULB AND MAINTAIN ADEQUATE LIGHTING. OBSERVED MISSING LIGHT SHIELD FOR LIGHT BULB INSIDE THE WALK-IN-COOLER.INSTRUCTED TO PROVIDE LIGHT SHIELD AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED NO THERMOMETER INSIDE THE REFRIGERATOR LOCATED IN REAR DRY STORAGE ROOM.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE THERMOMETER INSIDE THE REFRIGERATOR.

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

OBSERVED RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REPLACE/REPAIR USING A NON-TOXIC FINISH AND MAINTAIN.

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

THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS,SIDES OF HOT COOKING EQUIPMENTS,CUTTING BOARDS,INTERIOR DRY STORAGE COMPARTMENTS BENEATH THE GRILL,UPPER PANEL OF ICE MAKER.

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

OBSERVED 2 BROKEN SINK STOPPERS FOR THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE ADEQUATE WORKING SINK STOPPERS FOR 3 COMP SINK AND MAINTAIN.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

OBSERVED CUSTOMERS ENTERING THROUGH THE FOOD PREPARATION AND DISHWASHING 3 COMPARTMENT SINK AREA.INSTRUCTED MANAGER THAT TRAFFIC OF CUSTOMERS ARE NOT ALLOWED IN SAID AREAS AND MAINTAIN.

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

INSTRUCTED TO PROPERLY STORED CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES TO PREVENT CONTAMINATION.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

UNABLE TO PROPERLY CALIBRATED LONG STEM THERMOMETERS, MUST INVEST IN NEW ONES TO PROPERLY TEST TEMPERATURE OF FOODS,

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

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

FOODS INISDE COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.

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

EXHAUST HOOD AND FILTERS, CAN OPENER ATTACHED TO PREP TABLE AND COOLERS SHELVES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN ALL FOOD CONTACT SURFACES.

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

FLOOR UNUDER EQUIPMENT AND LAONG WALLBASE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

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

VENTILATION COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE DUST.

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

SINK STOPPERS NOT MAINTAINED FOR THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE BROKEN STOPPERS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETER NOT PROVIDED INSIDE SEVERAL COOLERS. INSTRUCTED TO PROVIDE THERMOMETERS INSIDE ALL COLLERS OCNSPICUOUSLY.

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

Exhaust hood, filters, can opener attached to prep table and coolers not cleaned. Instructed to detail clean and sanitize daily.

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

Ventilation covers in prep area not cleaned. Instructed to detail clean and remove dust-built-up.

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

Observed burned out light bulb in the kitchen and an unshielded light bulb in the walk in cooler. Instructed manager to replace the light bulb in the kitchen and shield the light bulb in the walk in cooler.

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

Observed 3compartment sink faucet neck leaking. Instructed manager to repair the leak.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, ONE CONTAINER WITH ABOUT 10LBS. COOKED CHICKEN AT 92.8F AND ABOUT 3LBS OF STUFFED PEPPERS AT 72.3F; ITEMS ON TOP OF PREP TABLE, NO TEMPERATURE LOGS AVAILABLE AT TIME OF INSPECTION. INSTR...

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

PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

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

INSTRUCTED TO PROPERLY STORED CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES TO PREVENT CONTAMINATION.

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

MUST REPLACE BROKEN DOOR HANDLE FOR ONE DOOR FREEZER IN THE KITCHEN.

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

FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO DETAIL CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, SLICER, MICROWAVE OVEN AND STORAGE SHELVES INSIDE WALK IN COOLER.

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

DEBRIS/FOOD DEBRIS AND GREASE ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS; UNDER, BEHIND, EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREP AREA AND REAR STORAGE AREAS.

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

NOTED RUSTY GREASE TRAP UNDER 3PART SINK IN KITCHEN, 2ND 3PART SINK FAUCET IN POOR REPAIR, LEAKING AND NO BACK FLOW PREVENTER ON MOP SINK FAUCET; INSTRUCTED TO SEAL GREASE TRAP, REPAIR FAUCET AND REMOVE THREADS OR PROVIDE BACK FLOW PREVENTER FOR MOP ...

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

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER WASHING HER HANDS,(TWICE...

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. ...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OB...

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.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, FREEZERS, GREASE TRAP, CAN OPENER, BOTTOM PANELS OF PREP TABLES.

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 PREMISES, INCLUDING BASEMENT.

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 REPAIR WALL UNDER KITCHEN'S 3PART SINK, CLEAN WALLS BEHIND EQUIPMETN SAME AREA AND SEAL OPENINGS TO PREVENT PEST ENTRY.

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. MUST REPLACE BROKEN LIGHT SHIELD AND PROVIDE END CAPS FOR OTHER LIGHT SHIELDS IN KIT...

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

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

CLUTTER AT REAR STORAGE AREA, CLOSET AND BASEMENT, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.

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.PROVIDE A DRAIN SHELF FOR ABOVE THE 3 COMPARTMENT SINKS.ALSO PROVIDE A SPLASH GUARD BETWEEN 3 COMPARTMENT SINK AND PREP C...

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

All utensils shall be thoroughly cleaned and sanitized after each usage.REMOVE FOOD DEBRI ON SHELVES IN WALK-IN COOLER

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...

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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED BLACK BEANS AT TEMP OF 44.6F TO 51F;COOKED BEEF TONGUE AT TEMP OF47.6F -49.6F -50F; COOKED BEEF AT TEMP OF 46.2F TO 47.4F;...

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

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE CONTAINER NOT MAINTAINED. OBSERVED LIDS BROKEN (MISSING PART IN THE MIDDLES AND SIDE OF LIDS)NOT A...

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. PROVIDE A DRAIN SHELF FOR ABOVE THE 3 COMPARTMENT SINKS.ALSO PROVIDE A SPLASH GUARD BETWEEN 3 COMPARTMENT SINK AND PREP...

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

All utensils shall be thoroughly cleaned and sanitized after each usage.REMOVE FOOD DEBRI ON SHELVES IN WALK-IN COOLER

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...