Clarke'S on Belmont

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

OBSERVED SLIGHT DIRT ACCUMULATION ON THE UPPER INTERIOR PORTION OF THE ICE MACHINE IN THE BASEMENT. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

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

OBSERVED MISSING GROUT AND LOOSE TILES ON THE FLOOR IN THE CUSTOMER RESTROOM HALLWAY. INSTRUCTED FACILITY TO REGROUT, SECURE TILES, AND TO MAINTAIN. OBSERVED HEAVY DIRT BUILDUP ON FLOORS IN DISH AREA BEHIND AND AROUND SINKS AND DISH MACHINE. INSTRUCT...

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

NO EXPOSED HANDSINK CONVENIENTLY ACCESSIBLE TO DISHWASHING AREA. INSTRUCTED FACILITY TO INSTALL AN EXPOSED HANDSINK AND TO MAINTAIN. OBSERVED A LEAK AT THE FAUCET HANDLE OF THE COOKING LINE EXPOSED HAND SINK. INSTRUCTED FACILITY TO REPAIR AND MAINTAI...

FOOD HANDLER REQUIREMENTS MET

FACILITY NOT IN COMPLIANCE WITH FOODHANDLER REQUIREMENT. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN.

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

OBSERVED NO PAPER TOWELS AT THE EXPOSED HAND SINK ADJACENT TO THE COOKING LINE. OPERATOR INSTALLED UPON NOTIFICATION. INSTRUCTED FACILITY TO MAINTAIN SOAP AND A SANITARY HAND DRYING DEVICE AT ALL TIMES AT ALL HANDWASHING SINKS. CRITICAL CITATION ISSU...

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

NO CERTIFIED FOODSERVICE MANAGER ON SITE UPON ARRIVAL. INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND/OR SERVED (EGGS, SAUSAGE, DELI MEAT, ETC). ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

OBSERVED NO COLD WATER AT THE MEN'S CUSTOMER WASHROOM. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN. SERIOUS CITATION ISSUED 7-38-030.

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

OBSERVED SLIGHT DIRT ACCUMULATION ON THE UPPER INTERIOR PORTION OF THE ICE MACHINE IN THE BASEMENT. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

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

OBSERVED MISSING GROUT AND LOOSE TILES ON THE FLOOR IN THE CUSTOMER RESTROOM HALLWAY. INSTRUCTED FACILITY TO REGROUT, SECURE TILES, AND TO MAINTAIN. OBSERVED HEAVY DIRT BUILDUP ON FLOORS IN DISH AREA BEHIND AND AROUND SINKS AND DISH MACHINE. INSTR...

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

OBSERVED WATER LEAKING FROM THE CEILING IN THE BAR AREA. (BAR IS CLOSED OFF AND NOT BEING USED AND LEAK IS NOT ABOVE OR ADJACENT TO PREP AREA). INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

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

NO EXPOSED HANDSINK CONVENIENTLY ACCESSIBLE TO DISHWASHING AREA. INSTRUCTED FACILITY TO INSTALL AN EXPOSED HANDSINK AND TO MAINTAIN. OBSERVED A LEAK AT THE FAUCET HANDLE OF THE COOKING LINE EXPOSED HAND SINK. INSTRUCTED FACILITY TO REPAIR AND MAIN...

FOOD HANDLER REQUIREMENTS MET

FACILITY NOT IN COMPLIANCE WITH FOODHANDLER REQUIREMENT. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN.

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

MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE WALK-IN COOLER AND PREP COOLERS.

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

DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT.REMOVE GREASE BUILD-UP

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

BROKEN FLOOR TILES INSIDE CUSTOMERS WASHROOMS AND REAR DISHWASHING AREA. MUST REPAIR/REPLACE.

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

MISSING AND WATER DAMAGE CEILING TILES IN REAR DISHEASHING AREA AND REAR EMPLOYEES WASHROOMS. MUST REPAIR/REPLACE. BROKEN WALL TILES IN REAR FOOD STORAGE AREA AND DISHWASHING AREA. MUST REPAIR/MAINTAIN. DETAIL CLEAN WALLS AND CEILING IN REAR DISHWASH...

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

OBSERVED LEAKY PIPE UNDERNEATH 2-COMPARTMENT SINK IN REAR AREA. MUST REPAIR/MAINTAIN. LEAKY FAUCET HANDLE AT THE HANDWASH SINK IN REAR EMPLOYEES WASHROOM. MUST REPAIR/MAINTAIN. MUST REPAIR VENTILATION IN EMPLOYEES AND CUSTOMERS WASHROOMS IN REAR AREA...

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SUCH AS SOUPS, SKILLET SALADS OMELETS SANDWICHES. INSTRUCTED ABOVE THAT CERTIFIED FOOD MANAGER HAS TO BE ON SITE AT ALL TIMES POTENTIAL...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 01/30/14 REPORT#1092803. (34)BROKEN FLOOR TILES IN KITCHEN FOOD PREP AREA. MUST REPAIR/REPLACE. DETAIL CLEAN FLOOR UNDERNEATH 3-COMPARTMENT SINK AND INSIDE FREEZER IN BASEMENT FOOD STORAGE AREA.(43) WIP...

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

MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE WALK-IN COOLER AND PREP COOLERS.

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

DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT.REMOVE GREASE BUILD-UP

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

BROKEN FLOOR TILES INSIDE CUSTOMERS WASHROOMS AND REAR DISHWASHING AREA. MUST REPAIR/REPLACE.

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

MISSING AND WATER DAMAGE CEILING TILES IN REAR DISHEASHING AREA AND REAR EMPLOYEES WASHROOMS. MUST REPAIR/REPLACE. BROKEN WALL TILES IN REAR FOOD STORAGE AREA AND DISHWASHING AREA. MUST REPAIR/MAINTAIN. DETAIL CLEAN WALLS AND CEILING IN REAR DISH...

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

OBSERVED LEAKY PIPE UNDERNEATH 2-COMPARTMENT SINK IN REAR AREA. MUST REPAIR/MAINTAIN. LEAKY FAUCET HANDLE AT THE HANDWASH SINK IN REAR EMPLOYEES WASHROOM. MUST REPAIR/MAINTAIN. MUST REPAIR VENTILATION IN EMPLOYEES AND CUSTOMERS WASHROOMS IN R...

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

RUSTY SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.

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

BROKEN FLOOR TILES IN KITCHEN FOOD PREP AREA. MUST REPAIR/REPLACE. DETAIL CLEAN FLOOR UNDERNEATH 3-COMPARTMENT SINK AND INSIDE FREEZER IN BASEMENT FOOD STORAGE AREA.

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

EXPOSED HANDWASH SINK AT BAR IS DRAINING SLOWLY. MUST REPAIR.

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

EMPLOYEES MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHES STORED ON TOP OF PREP TABES IN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES CHICKEN, BEEF, ETC.)FOUND NO CITY OF CHICAGO SANITATION MANAGER CERTIFICATE POSTED. CITATION ISSUED.

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

Inspector Comments: FOUND SHELVING UNITS NOT SMOOTH AND EASY TO CLEAN AT DISHWASHING AREAS.(EXPOSED RAW WOOD)

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

Inspector Comments: FOUND FLOORS NOT SWEPT AT BASEMENT.

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

FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES CHICKEN, BEEF, ETC.)FOUND NO CITY OF CHICAGO SANITATION MANAGER CERTIFICATE POSTED. CITATION ISSUED.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

FOUND 3 COMPARTMENT SINK AT BAR DRAINING SLOWLY. MUST CLEAN/MAINTAIN DRAINAGE PIPING.

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

FOUND SHELVING UNITS NOT SMOOTH AND EASY TO CLEAN AT DISHWASHING AREAS.(EXPOSED RAW WOOD)

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

FOUND FLOORS NOT SWEPT AT BASEMENT.

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

MUST REGROUT FLOOR AT DISH AREA AND AT HALLWAY LEADING TO CUSTOMER RESTROOMS SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST DETAIL CLEAN AND SANITIZE FLOORS UNDER HEAVY COOKING EQUIPMENT TO REMOVE FOOD DEBRIS AND EXCESS GREASE BUILD-UP.

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

MUST CLEAN AND SANITIZE FOOD SPLASHES FROM WALL AT REAR PREP AREA. MUST REMOVE COB WEBS AND DEAD INSECTS FROM WINDOW SILL ABOVE THE EXIT DOOR IN THE KITCHEN ON THE WEST SIDE OF THE ROOM.

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

: MUST REPAIR LEAKY PIPE UNDER EXPOSED HANDSINK AT WAITRESS COFFEE STATION.

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

UPON INSPECTION OBSERVED MORE THAN 40 SMALL FLIES IN THE REAR DISH AREA ON THE WALL, CURTAIN AND DOWNSTAIRS IN THE SODA DISPENSING HOLDING ROOM IN THE BASEMENT. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND PEST CONTROL PROVIDE SERVICE PRIOR ...

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

UPON INSPECTION OBSERVED NO CERTIFIED CITY OF CHICAGO FOOS SERVICE MANAGER ON PREMISES OR POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED(I.E., EGGS).A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE PRESENT AT ALL TIMES. SERIOUS C...

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

MUST REGROUT FLOOR AT DISH AREA AND AT HALLWAY LEADING TO CUSTOMER RESTROOMS SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST DETAIL CLEAN AND SANITIZE FLOORS UNDER HEAVY COOKING EQUIPMENT TO REMOVE FOOD DEBRIS AND EXCESS GREASE BUILD-UP.

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

MUST CLEAN AND SANITIZE FOOD SPLASHES FROM WALL AT REAR PREP AREA. MUST REMOVE COB WEBS AND DEAD INSECTS FROM WINDOW SILL ABOVE THE EXIT DOOR IN THE KITCHEN ON THE WEST SIDE OF THE ROOM.

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

MUST REPAIR LEAKY PIPE UNDER EXPOSED HANDSINK AT WAITRESS COFFEE STATION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REACH-IN POP COOLER AT IMPROPER TEMPERATURE 52.7F;THEIR OWN THERMOMETER SHOWED 52F.COOLER MUST MAINTAI...

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. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:3 DIFFERENT KIND OF CHEESE CAKE AT TEMP OF 47.8F; AND CHOCOLATE CAKE AT TEMP OF 46.7F.FOOD DISCARDED AND DENATURED.POUNDS 3, VALUE 26.C...

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 SCREEN FOR THE WINDOW ABOVE THE DISH MACHINE

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. REMOVE ICE BUILD-UP IN WALK-IN FREEZER IN BASEMENT AREA.

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:35 FRESH EGGS STORED INSIDE PREP COOLER AT TEMP OF 50.5F TO 59.9F;FOUND TWO PANS OF COOKED DICED POTATOES STORED INSIDE THE WALK...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED AND SERVED(HAM, EGGS ETC).INFOMATI...

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. UTENSILS MUST BE PROPER PROTECTED.COVERED.

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. CLEAN FLOOR BEHIND BAR AREA(FOOD DEBRIS).RE GROUT FLOOR BEHIND GREASE TRAP IN DISH ROOM.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 3 DOOR REACH-IN COOLER WITH AN AIR TEMPERATURE OF 5...

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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED BLUE CHEESE DRESSING AT 56F, SOUR CREAM BETWEEN 54-58F, GYRO SAUCE AT 54F, YOGURT AT 46-48F, GREEK DRESSING AT 56...

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. DETAIL CLEAN THE FOLLOWING ITEMS: CLEAN AND REPAINT THE STORAGE SHELF ABOVE THE PREP COOLERS AT THE COOK'S LINE, TOP O...

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. OBSERVED BROKEN FLOOR TILES IN FRONT OF THE COOLER IN THE WAITRESS SERVICE STATION. MANAGEMENT INSTRUCTED TO REPLACE ALL BROKEN FLOOR TILE...

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. DETAIL CLEAN THE WALLS OF THE PREP AREA. REPLACE THE CEILING TILES NEAR THE WEST SIDE OF THE VENTILATION HOOD. REMOVE DUST BUILDUP HANGING FROM PREP AREA CEILING TILES. REPLACE TH...

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE ADEQUATE LIGHTING IN THE DISHWASH AREA.

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

DRAIN LINE HOSES ARE MISSSING FROM THE SODA GUN HOLDERS BEHIND THE BAR. MUST PROVIDE.

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. METAL STEM THERMOMETER MUST BE CALIBRATED TO /- 2F.