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NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE INTERIOR OF THE PREP COOLERS, THE TOP OF THE DISHWASHING MACHINE, AND THE STAINLESS STEEL SHELVING ABOVE THE PREP SINK AND 3-COMPARTMENT SINK IN THE REAR FOOD PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE FLOOR DRAIN BEHIND THE 1-DOOR FREEZER IN THE REAR FOOD PREP AREA.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO VALID ALLERGEN TRAINING CERTIFICATE ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW VALID PROOF OF ALLERGEN TRAINING.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAKY FAUCET AT THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES, AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DE...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE IN 1 OF 2 SINGLE OCCUPANCY TOILET ROOMS. INSTRUCTED TO PROVIDE.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETER INSIDE MILK COOLER LOCATED AT COFFEE BAR. INSTRUCTED TO PROVIDE.

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

OBSERVED CUTTING BOARDS IN FOOD PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED TRASH RECEPTACLE INSIDE EITHER UNISEX TOILET ROOM. INSTRUCTED TO PROVIDE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BUILD UP OF GREASE ON FILTERS IN HOOD OVER COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED 2 EMPLOYEES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT HAND SINKS IN BOTH UNISEX BATHROOMS. MUST PROVIDE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED SLIGHT MINERAL BUILD UP INSIDE OF ICE MACHINE AT COFFEE STATION. MUST CLEAN AND MAINTAIN.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED ICE SCOOPS STORED ON TOP OF ICE BIN. INSTRUCTED TO STORE ICE SCOOPS IN CLEAN CONTAINER WHEN NOT IN USE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST INSTALL SELF CLOSING DEVICE ON BOTH UNISEX BATHROOM DOORS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST PROPERLY SEAL SPLASH GUARD AT HAND SINK LOCATED AT COFFEE BAR STATION TO PREVENT WATER SPLASHING ONTO CLEAN GLASS CUPS.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATION NOT CORRECTED FROM JANUARY 4, 2019 AS REQUIRED. #58: INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING. ONLY ONE ALLERGEN CERTIFICATE ON SITE. NO CER...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED FACILITY WITH INCOMPLETE WRITTEN CLEAN-UP PROCEDURES AND SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE COMPLETED CLEAN UP PROCEDURE...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED HANDWASHING SIGNAGE NEEDED AT BOTH UNISEX WASHROOMS HANDSINKS. INSTRUCTED TO PROVIDE.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED BULK FOOD CONTAINERS STORED DIRECTLY ON FLOOR IN STORAGE CLOSET. MUST ELEVATE AT LEAST 6 INCHS FROM THE FLOOR ON PROPER SHELVING UNITS.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED PLATES AND BOWLS NOT INVERTED. INSTRUCTED MANAGEMENT TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED ROLLED EATING UTENSILS NOT INVERTED. INSTRUCTED MANAGEMENT TO AVOID CONTAMINATION BY INVERTING UTENSILS WITH HANDLES EXPOSED AFTER SANITIZING AND AIR DRYING.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LOOSE FAUCET AT 1 OF 2 SINKS IN UNISEX WASHROOMS. INSTRUCTED TO REPAIR.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN BOTH UNISEX WASHROOMS. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATION NOT CORRECTED FROM JANUARY 4, 2019 AS REQUIRED: #58: INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING. ONLY ONE ALLERGEN CERTIFICATE ON SITE. NO CE...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED A PROCEDURE AND SOME SUPPLIES FOR THE VOMIT AND DIARRHEA CLEAN UP PROCEDURE. AN ADDITIONAL REQUIRED ITEM IS NEEDED. MUST PROVIDE A SANITIZER THAT WILL KILL NOROVIRUS. ADDITIONAL TIME GRANTED TO OBTAIN REQUIRED ITEM. PRIORITY FOUNDATION V...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF THE REFRIGERATION UNIT NEXT TO THE DEEP FRYER TO REMOVE GREASE OBSERVED.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING; INSTRUCTED TO CLEAN THE VENTS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

ALLERGEN TRAINING AS REQUIRED

SEE VIO #60.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATION NOT CORRECTED FROM JANUARY 4, 2019 AS REQUIRED; MUST CORRECT. PRIORITY FOUNDATION VIOLATION 7-42-090 ISSUED. #58 INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD AL...

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

NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST DISPAY CONSUMER ADVISORY TO ALL CUSTOMES. CORRECT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

NON-FOOD/FOOD CONTACT SURFACES CLEAN

ALL WATER BOTTLES MUST BE ABLE TO BE WASHED, RINSED AND SANITIZIED WITH EASE. SMALL NECK BOTTLES SHOULD BE REPLACED WITH LARGER OPENING. CORRECT AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CORRECT AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

ALL PIPES ABOVE FOOD PREP AREAS MUST BE ENCASED. CORRECT AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

ALL AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP CORRECT AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 THE CERTIFIED FOOD MANAGER DID NOT HAVE THE ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING

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

MUST REPLACE CUTTING BOARDS THROUGHOUT PREP AREA, DARK GROOVES AND STAINS PRESENT. DISCONTINUE USING MILK CRATES AS STORAGE RACKS IN PREP AREA, INSTALL CORRECT RACKS FOR FOOD STORAGE. REPAIR BROKEN DOOR GASKET ON PREP COOLER ACROSS FROM GRILL IN PREP...

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

MUST REPAIR MISSING HANDEL ON DOOR OF PREP COOLER BELOW ESPRESSO MACHINE BEHIND FRONT SERVICE COUNTER.

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

MUST CLEAN EXCESSIVE DUST AND GREASE ACCUMULATION FROM KITCHEN HOOD FILTERS.

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

MUST INSTALL SELF CLOSING DEVICE ON DOOR OF TOILET ROOM CLOSEST TO THE CUSTOMER SEATING AREA.

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

MUST REPAIR LEAKY FAUCET AT 3-COMP SINK.

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

MUST PROVIDE SPACE FOR EMPLOYEES BELONGINGS TO BE STORED ON DESIGNATED AREA, RESTRICT FROM STORING ON FOOD PRODUCT,

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

MUST REPAIR LEAKY PIPES UNDER THE 3 COMPARTMENT SINK, INSTRUCTED TO BETTER MAINTAIN,

FOOD HANDLER REQUIREMENTS 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 working in a facility that is not a food handler on a re...

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

CUTTING BOARDS STAINED WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE CUTTING BOARDS AND MAINTAIN.

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

UNABLE TO LOCATE GREASE INTERCEPTOR FOR 3-COMPARTMENT SINK. INSTD TO BE ABLE TO LOCATE OR INSTALL SAME.

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

ALL PRE-WRAPPED MULTI-USE UTENSILS MUST BE PROPERLY WRAPPED MAKING SURE THAT THE PART ONE EATS WITH IS COVERED.

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

CLEAN THE FOLLOWING: EXTERIOR OF DISH MACHINE, INTERIORS AND EXTERIORS OF DEEP FRYER, AND ALL COOKING EQUIPMENT IN FOOD PREP AREA.

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

CLEAN FLOOR UNDERNEATH AND BEHIND ALL COOKING EQUIPMENT IN FOOD PREP AND IN DISH WASHING AREA.

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

CLEAN WALL UNDERNEATH DISH MACHINE, FILTERS AND HOOD ABOVE COOKING EQUIPMENT.

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

REPLACE MISSING LIGHT SHIELD ABOVE TOAST PREP STATION.

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

REPAIR LEAKY FAUCET AT THE PRE-WASH SINK NEAR DISH MACHINE.

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

INSTRUCTED TO USE UTENSILS IN ALL INGREDIENTS ON REFRIGERATED PREP TABLE IN FOOD PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP IMPROPERLY STORED ON TOP OF ICE MACHINE. MUST STORE SCOOP IN CLEAN COVERED CONTAINER.

FOOD HANDLER REQUIREMENTS 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 working in a facility that is not a food handler on a re...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

TWO DOOR COOLER STILL AT 46 DEGREES F. MUST REPAIR AND MAINTAIN AT 40 DEGREES F AND BELOW.

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

MUST DISCARD ALL CRACKED AND BROKEN MULTI USE CONTAINERS AND THEIR LIDS.

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

MUST DETAIL CLEAN THE VENTILATION COVERS IN EACH WASHROOM. MUST ALSO DETAIL CLEAN COOKING EQUIPMENT AND THE HOOD ABOVE THE COOKING EQUIPMENT.

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

MUST DETAIL CLEAN WALLS UNDER THE DISH MACHINE AND REMOVE FOOD DEBRIS.

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

MUST INSTALL A SELF CLOSING DEVICE AT EACH WASHROOM DOOR.

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

MUST REPLACE THE SPOUT AT THE REAR THREE COMPARTMENT SINK SO THAT IT PROPERLY EXTENDS OVER ALL THREE COMPARTMENTS. MUST REPAIR LEAKY PIPES UNDER THE 1 COMPARTMENT SINK. MUST ALSO REPAIR LEAKY FAUCET AT THE DISH MACHINE PRE-WASH SINK.

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

MUST REMOVE CLUTTER IN REAR STORAGE AREA AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED TWO REFRIGERATION UNITS ON SITE AT IMPROPER TEMPERATURES RANGING BETWEEN 47.8-50 DEGREES F. MUST REPAIR COOLERS SO THEY MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED ...

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

NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 50LBS OF VARIOUS CHEESES, VARIOUS TYPES OF COOKED SAUSAGE, COOKED ONIONS, COOKED CHICKEN,HAM,COOKED POTATOES AND SOUP AT IMPROPER TEMPERATURES RANGING BETWEEN 50-68 DEGR...

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

MUST DISCARD ALL CRACKED AND BROKEN MULTI USE CONTAINERS AND THEIR LIDS.

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

MUST DETAIL CLEAN THE VENTILATION COVERS IN EACH WASHROOM. MUST ALSO DETAIL CLEAN COOKING EQUIPMENT AND THE HOOD ABOVE THE COOKING EQUIPMENT.

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

MUST DETAIL CLEAN WALLS UNDER THE DISH MACHINE AND REMOVE FOOD DEBRIS.

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

MUST INSTALL A SELF CLOSING DEVICE AT EACH WASHROOM DOOR.

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

MUST REPLACE THE SPOUT AT THE REAR THREE COMPARTMENT SINK SO THAT IT PROPERLY EXTENDS OVER ALL THREE COMPARTMENTS. MUST REPAIR LEAKY PIPES UNDER THE 1 COMPARTMENT SINK. MUST ALSO REPAIR LEAKY FAUCET AT THE DISH MACHINE PRE-WASH SINK.

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

MUST REMOVE CLUTTER IN REAR STORAGE AREA AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

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

MUST REPAIR GASKET AT UPRIGHT 2DR COOLER IN THE REAR.

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

MUST MAINTAIN FLOORS DRY AT ALL TIMES UNDER THE 3COMP SINK IN THE KITCHEN AREA.

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

MUST SEAL OPENINGS AT WALL COVING UNDER THE 3COMP SINK IN THE KITCHEN. MUST REMOVE EXCESS MUST DUST BUILD-UP AT CEILING ABOVE THE DISH MACHINE WASHING AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

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

MUST REPAIR OR REPLACE GASKETS AT 1DR AND 2DR REFRIGERATORS AT KITCHEN.

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

MUST CLEAN INTERIOR BOTTOM SHELF OF 2DR UPRIGHT REFRIGERATOR TO REMOVE FOOD SPILLS.

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

MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT THE STORAGE AREA LOCATED ABOVE BOTH RESTROOMS.REMOVE UNNECESSSARY ITEMS SUCH AS BOXES OFF PREMISES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ICE DISPENSING ITENSILS IN AN APPROPRIATE ICE RECEPTACLE TO PROTECT FROM CONTAMINATION AT ALL TIMES.

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. THE BASEBOARD BEHIND THE 1 COMPARTMENT SINK HAS A LARGE GAP, REPAIR THE WALL SO IT IS SMOOTH AND SANITARY.

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. REMOVE THE DUST BUILDUP FROM THE PIPES AND WALLS ABOVE THE PREP AREA.

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. Clean off the dust buildup from the pipes above the kitchen and serving area.

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. The floor under the storage locker is wet and dirty, the floor was cleaned and sanitized at the time of this inspection.

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. Move the glass cleaner from the food storage shelf to the cleaning supply shelf in the closet.

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

Do not store food utensils in water, after sanitizing let them air dry.

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. The interior reach in cooler had some loose food debris which was cleaned at this time.