JUL 15

2011

FAIL 4 violations 2 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 TEMP DISH MACHINE NOT MAINTAINING 180F.INSTRUCTED TO FIX.CRITICAL VIOLATION: NO CITATION ISSUED,NOT OPERATING.

Critical Pest Activity

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. NO PEST CONTROL LOG BOOK OR PEST CONTROL SERVICE PROVIDED ON PREMISES.INSTRUCTED TO PROVIDE IT.SERIOUS VIOLATION: NO CITATION ISSUED, NOT OPERATING.

Minor Sanitation

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

All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN INTERIOR OF ICE MACHINE TOP AND BOTTOM(BUILD-UP OF BLACK SUBSTANCE)MUST PROVIDE AN INVOICE FROM A COMPANY THAT CLEANED AND SANITIZE UNITE.

Minor Sanitation

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 HOLES AROUND THE PIPE ON CELING IN HOT WATER TANK STORAGE ROOM.

FUL.

THE NUMBERS

INSPECTION HISTORY

NEARBY IN LAKEVIEW