G.n.p.h. #eight, Inc.

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT FOOD HELD PAST 7 DAY EXPIRATION DATE IN WALK COOLER. COOKED CHILI HAD A PREP DATE 3/20, SLICED DELI MEAT HAD A PREP DATE 3/20 AND COOKED CHORIZO HAD A PREP DATE 3/15. COOKED READY TO EAT FOOD CAN BE HELD FOR A MAXIMUM OF 7 DAYS....

PROPER COLD HOLDING TEMPERATURES

OBSERVED HAM AT IMPROPER COLD HOLDING TEMPERATURE AT 52F INSIDE OF PREP COOLER. ALSO OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 51-57F SUCH AS CORN HASH, TURKEY, COLESLAW, WHITE AND AMERICAN CHEESE, BACON,...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 50.5F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED MINOR WATER LEAK FROM BOTH FAUCET HEADS AT 3-COMPARTMENT SINK WHEN WATER IS RUNNING. MUST REPAIR.

ALLERGEN TRAINING AS REQUIRED

OBSERVED ONE MISSING ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE KITCHEN PREP LINE COOLER: OBSERVED HAMBURGERS AT 49.1F,SLICED TOMATOES AT 46.3F,COLE SLAW AT 47.8F,POTATOES AT 49.1F,BEEF CHUNKS AT 48.7F AND CHICKEN AT 46.7F.INSTRUCTED TO MAIN...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE KITCHEN 2-DOOR PREP LINE COOLER WITH AN AIR TEMPERATURE OF 52.7F. THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS CHICKEN AND HAMBURGERS.INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER AT 41F OR COLDER AT ALL TIMES.MENTIONED COOLER IS TAGG...

IN-USE UTENSILS: PROPERLY STORED

OBSERVED ICE SCOOP STORED ON ICE INSIDE ICE MACHINE. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION BEFORE USE.

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

INSTRUCTED TO DETAIL CLEAN MANUAL CAN OPENERS ATTACHED TO PREP TABLES TO REMOVE DRIED-UP FOOD DEBRIS AND TO MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING MUST PROVIDE.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

FOUND REMINDER DISCLOSURE STATEMENTS INCORRECTLY WRITTEN INSIDE MENU. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST CORRECT.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

FOUND BULK FOOD NOT LABELED.(FLOUR,SUGAR,ETC.)MUST LABEL.

ALLERGEN TRAINING AS REQUIRED

FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING MUST PROVIDE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

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

OBSERVED COLORED CODED STAINED CUTTING BOARDS IN THE PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.

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

OBSERVED A TORN DOOR GASKETS INSIDE OF THE 2 DOOR PREP COOLER ACROSS FROM THE COOKING GRILL .INSTRUCTED TO REPLACE THE TORN DOOR GASKETS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN SIDES OF HOT COOKING EQUIPMENTS IN PREP AREA,EXTERIOR TOP/SIDES OF DISHMACHINE,STORAGE SHELVES AT FRONT PREP STATIONS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSRTUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENTILATION COVERS IN CUSTOMER DINING ROOM AREAS.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2383057 DATED:07/17/2020 #51--INSTRUCTED TO REPAIR LEAKY (3) FAUCET NECK AT 3 COMPARTMENT SINK IN REAR DISH WASHING AREA. Oct 17, 2020 #53--TOILET ROOM RECEPTACLE MUST BE COVERED. INSTR...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT HAND SINK IN FRONT/REAR PREP AREA.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC)

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

INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE CHEST FREEZER. INSTRUCTED TO PROPERLY USE FOOD GRADE BAGS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

INSTRUCTED TO REPAIR LEAKY (3) FAUCET NECK AT 3 COMPARTMENT SINK IN REAR DISH WASHING AREA.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

TOILET ROOM RECEPTACLE MUST BE COVERED. INSTRUCTED TO PROVIDE COVER/LID.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP/DISH WASHING AREA.

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

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN UP POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY/KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO EXPOSED HAND SINK ACCESSIBLE TO HOT LINE FOOD PREP AREA.INSTRUCTED MANAGEMENT TO INSTALL AN EXPOSED HAND SINK AT HOT LINE FOOD PREP AREA.{OBSERVED EXPOSED HAND SINK NEXT TO 3-COMPARTMENT SINK AREA) CORE VIOLATION

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO MOP SINK ON PREMISES.INSTRUCTED MANAGEMENT TO INSTALL A MOP SINK WITH BACK FLOW DEVICE. CORE VIOLATION

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED WALLS SPLASHED AT 3-COMP SINK DISH WASHING AREA.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN WALLS CORE VIOLATION

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

OBSERVED TOP DOOR OF PREP SERVICE COOLER HINGES ARE COMMING LOOSE ON DOOR.INSTRUCTED MANAGEMENT TO REPAIR. OBSERVED CARDBOARD AND TIN FOIL LINERS ON SHELVING AND INSIDE SALAMANDER AT HOT LINE AREA.INSTRUCTED MANAGMENT TO REMOVE CARDBOARD AND TIN FOI...

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

OBSERVED SIDES OF RANGE AT HOT LIN AND HOT LINE EQUIPMENT ENCRUSTED WITH FOOD ALSO DEEP FAT FRYER CABINETS GREASY,INSTRUCTED MANAGEMENT TO CLEAN THESE AREAS.

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

OBSERVED PEELING PAINT ON WALL BEHIND CHEST FREEZER AT REAR DRY STORAGE AREA.INSTRUCTED MANAGEMENT TO REPAIR.

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

NOTE MISSING LIGHT SHIELD CAP FROM LIGHT SHIELD ON LIGHT ABOVE FOOD PREP AREA.INSTRUCTED MANAGEMENT TO AFFIX CAP TO LIGHT SHIELD.

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

OBSERVED NO EXPOSED HANDSINK AT FOOD PREP HOT LINE AREA.ISTRUCTED MANANAGEMENT TO INSTALL AN EXPOSED HANDSINK WITH SLASHGUARDS AT HOT LINE/FPOOD PREP AREA.

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

OBSERVED COOK/FOOD HANDLER IN REAR PREP/COOKING AREA NOT WASHING HANDS NOR WEARING GLOVES. NOTED COOK TOUCHING READY TO EAT FOODS (COOKED SAUSAGE, BACON, BREAD) WITHOUT GLOVES AND NOT WASHING HANDS THAT RESULTS IN HAND CONTAMINATION. INSTRUCTED MANA...

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

FOUND LOW TEMPERATURE DISH MACHINE AT IMPROPER FINAL SANITIZING RINSE OF 0 PPM (CHLORINE) CONCENTRATION. INSTRUCTED TO FIX. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANI...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND EXPOSED HANDSINK IN REAR PREP/COOKING AREA NOT MAINTAINED. EXPOSED HAND SINK IS CLOGGED. UNABLE FOR EMPLOYEE/FOOD HANLDER TO WASH THEIR HANDS. INSTRUCTED TO FIX. (CORRECTED DURING INSPECTION - EMPLOYEE UNCLOGGED EXPOSED HANDSINK DRAINPIPE) CRIT...

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

DURING INSPECTION, FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG CHICKEN, BEEF, SANDWICHES, SOUPS, COOKED RICE ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICA...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE AND PREP SHELVES IN REAR PREP/COOKING AREA, MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE.

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

FLOORS ALONG THE WALLS WITH GREASE AND FOOD DEBRIS, UNDERNEATH COOKING EQUIPMENT, ALONG THE WALLS AND IN ALL CORNERS, BEHIND COOLERS AND FREEZERS IN REAR PREP AREA AND FLOOR INSIDE BOILER ROOM MUST BE KEPT CLEAN AND MAINTAIN.

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

NOTED FAUCET NECK (RIGHT SIDE) AT 3 COMPARTMENT SINK IN REAR DISH WASHING AREA IN POOR REPAIR WITH EXCESSIVE LEAK AND A PLASTIC WRAPPED AROUND THE SAID FAUCET NECK. INSTRUCTED TO REPAIR.-------MUST PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT ...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

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

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED ARTICLES STORED INSIDE BOILER ROOM. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

Found walk in cooler unable to maintain proper temperature. Walk cooler temperature found @44.3F. Found reach in prep cooler in front of kitchen unable to maintain proper temperature. Air temperature in prep cooler is 50.3F. Operator removed or disca...

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

Found the following potentially hazardous foods at improper temperatures in the walk in cooler: 7lbs of sliced ham @ 44.9f; 6lbs of raw eggs ranging 44.1f-44.8f; 2lbs of chili @ 43.9f; 2.2lbs of corn beef hash @ 44.8f; 4lbs of rice @ 44.6f; 3lbs of l...

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

Found 1-2 inch gap along bottom of front, west exterior door. All exterior doors must be tight fitting to prevent pest entry. Must repair and maintain same. Serious violation 7-38-020.

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

Found thermometer on outside of walk in cooler in disrepair. Must repair or replace. Must maintain same. Found broken gasket on walk in cooler door. Must repair/replace. Must maintain same.

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

FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

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

LEAKING PIPES UNDER THREE COMPARTMENT SINK, AND ATTACHED HOSE TO THREE COMPARTMENT SINK IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

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

FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

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

LEAKING PIPES UNDER THREE COMPARTMENT SINK, AND ATTACHED HOSE TO THREE COMPARTMENT SINK IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

FOOD HANDLER REQUIREMENTS MET

FOUND TWO EMPLOYEE WITHOUT FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.

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

FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

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

WALLS/CEILING VENTS IN KITCHEN AND DINING AREAS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

LEAKING FAUCET AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

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

IN USE LOW TEMP DISH MACHINE NOT SANITIZING ON FINAL RINSE CYCLE, NO CHLORINE SOLUTION BEING DISPENSED INTO MACHINE AT THIS TIME OF INSPECTION, TO PROPERLY SANITIZE DISHES, INSTRUCTED MACHINE MUST HAVE 100PPM OF SANITIZING SOLUTION ON FINAL RINSE CYC...

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

FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

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

WALLS/CEILING VENTS IN KITCHEN AND DINING AREAS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

LEAKING FAUCET AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

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

INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL SHELVES ABOVE 3 COMPARTMENT SINK/DISH MACHINE RACK IN REAR DISH WASHING AREA.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN REAR PREP AREA.

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

INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER AND SIDES WITH DUST ACCUMULATION INSIDE WALK IN COOLER.

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

INSTRUCTED TO PROVIDE END CAPS FOR LIGHT SHIELD INSIDE WALK-IN COOLER.

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

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP STORAGE SHELVES IN REAR PREP AREA TO PREVENT PEST HARBORAGE.

FOOD HANDLER REQUIREMENTS MET

FOUND NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS IN PREP/COOKING AREA NOT MAINTAINING PROPER TEMPERATURE, WITH AN AIR TEMPERATURE OF 51.8F. INSTRUCTED TO REPAIR. MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A...

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

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER IN PREP/COOKING AREA. NOTED GROUND BEEF INTERNAL TEMPERATURE OF 50.5F, CHORIZO AT 48.9F, SOUR CREAM AT 48.7F, CORNED BEEF HASH AT 49.6F, REFRIED B...

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

INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL SHELVES ABOVE 3 COMPARTMENT SINK/DISH MACHINE RACK IN REAR DISH WASHING AREA.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN REAR PREP AREA.

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

INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER AND SIDES WITH DUST ACCUMULATION INSIDE WALK IN COOLER.

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

INSTRUCTED TO PROVIDE END CAPS FOR LIGHT SHIELD INSIDE WALK-IN COOLER.

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

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP STORAGE SHELVES IN REAR PREP AREA TO PREVENT PEST HARBORAGE.

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced and repair rusty bottom of shelvings above the 3 compartment sink use a non-toxic finish.

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

The following requires a detail cleaning manual can opener and housing attached to food prep table,fan covers inside the walk-in-cooler,sides of hot cooking equipments interior of deep fryer etc.

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

Floors are dirty beneath the cooking equipments and prep coolers,clean floors in detail throughout.Elevate stored articles at rear dry storage area to 6" off floor for easier cleaning.

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

Replace water stained/damaged ceiling tiles in the mens toilet room and remove dusts accumulations on the ventilation covers.

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

Repair water leak at base of faucet 3 compartment sink and at drain pipe beneath the handsink in the mens toilet room,also provide and maintain 3 adequate working sink stoppers for the 3 compartment sink. Backflow prevention device is required for t...

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

Found some food items not properly labeled, dated in reach in freezer, must date and label food items in reach in freezer.

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

Walk in cooler shelving, and rear storage shelving not clean, need detailed cleaning(crevices).

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

Floors under storage shelving in rear kitchen, and storage room not clean, need detailed cleaning(corners).

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

Walls in walk in cooler that had gaps/openings, shall be repaired/sealed.

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

Missing light shields in rear kitchen area shall be provided, light shields that were missing end caps in prep area and in kitchen areas, shall be provided.

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

Exhaust vents(ventilation) in walk in cooler not clean, need detailed cleaning.

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

INSTRUCTED TO INVERT MULTI-USE UTENSILS OR PUT COVER

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

FAUCET IN 3 COMPARTMENT SINK IN POOR REPAIR ,INSTRUCTED TO FIX AND MAINTAIN

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

INTERIOR 2 DOOR PREP COOLER UNCLEAN MUST CLEAN AND MAINTAIN; SHELVES UNDER GRILL UNCLEAN MUST CLEAN AND MAINTAIN; PIPES ABOVE GRILL FULL OF GREASE INSTRUCTED TO DETAIL CLEAN AND MAINTAIN; EXTERIOR BEHIND ICE MACHINE UNCLEAN MUST CLEAN AND MAINTAIN

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

FLOOR BEHIND ICE MACHINE UNCLEAN MUST CLEAN AND MAINTAIN

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

WALLS BEHIND ICE MACHINE NOT CLEAN MUST CLEAN AND MAINTAIN

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

Can opener attached to prep table not cleaned. Instructed to detail clean and sanitize.

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

Floor under and behind cooking equipment and coolers not cleaned. 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 cleaned. Instructed to detail clean daily.

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

Faucet not maintained at three compartment sink. Instructed to repair or replace washer to prevent leak.

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before.

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

Interior deep fryer cabinets, storage under counters and ventilation covers not cleaned. Instructed to detail clean and sanitize.

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

Floor behind equipment, furance room and along wallbase not cleaned. Instructed to detail clean daily.

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

Sink stoppers not provided at three compartment sink. Instructed to provide stoppers for compartments.

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. ATTACHED ELECTRICAL CORDS IN FRONT SERVICE AREA WITH DUST ACCUMULATION ,MUST CLEAN AND MAINTAIN

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. INTERIOR OF PREP COOLERS UNCLEAN,MUST CLEAN AND MAINTAIN;SHELVES UNDER GRILL MUST CLEAN AND MAINTAIN;SHELVES IN DISH A...

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. FLOORS UNDER COOKING EQUIPMENT UNCLEAN,MUST CLEAN AND MAINTAIN

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. WALLS ABOVE DISH AREA,WATER TANK ABOVE DISH MACHINE WITH PEELING PAINT MUST CLEAN AND REPAINT

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

NEXT REGULAR INSPECTION

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

NEXT REGULAR INSPECTION

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER -2 DOOR AT IMPROPER TEMPERATURE 50.2F,CRITICAL VIOLATION,CITATION ISSUED,COOLER NOT ABLE T...

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 FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,CUT TOMATOES 2LBS AT 56.2F,GRATED CHEESE 2LBS AT 50.2F,COOKED GROUND BEEF 4LBS-54.2F,SOUR CRE...

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. AIR VENTS OF WALK IN COOLER NOT CLEAN,MUST CLEAN AND MAINTAIN

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. MUST CLEAN EXTERIOR BOTTOM PARTS OF MELTING EQUIPMENT

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. MUST PROVIDE NEW SET OF THERMOMETER IN THE PREP COOLER,...