Heartland Cafe Inc

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED REFRIED BEANS AT TEMP OF 50.7F; WHITE COOKED BEANS AT TEMP OF 45.3F TO 48F; COOKED TURKEY AT TEMP OF 49.8F TO 50.1F;FOOD MENTIONED WAS STORED ON TOP THE PREP TABLE, AWAITING TO BE REHEATED; C...

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

BROKEN WEST WALL BEHIND THE BEER CHEST FREEZER IN BAR AREA,INSTRUCTED TO REPAIR/REPLACE SAID WALL. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

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

FOUND RUSTY SHELVES IN STORAGE,INSIDE THE WALK-IN COOLERS INCLUDED INSIDE THE REAR STORAGE, AND DISH ROOM, NEED TO REMOVE RUST, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. SHELVES STORED INSIDE THE WALK-IN COOLER BY THE KITCHEN MUST...

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

REMOVE ICE BUILD-UP AND FOOD DEBRIS FROM ALL CHEST FREEZERS,INCLUDED OUTSIDE STORAGE AREA. NEED TO CLEAN INSIDE THE STOVES BURNED FOOD AND GREASE,ALSO CLEAN INSIDE THE MICROWAVE,ENCRUSTED FOOD,TOP PART.

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

KEEP FLOOR DRY THROUGHOUT THE DISH ROOM,REMOVE BLACK SUBSTANCE BETWEEN FLOOR AND WALL UNDER THE DISH MACHINE,SOUTH WEST AREA. SWEEP FLOOR INSIDE THE OUTSIDE REAR STORAGE, DUST AND DEBRIS BUILD-UP,ALSO OUTSIDE REAR PATIO.

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

WEST WALL BRICKS OF "COUNTRY STORE "IS WHITE IN COLOR /FLAKY AND CRUMBLES ON THE FLOOR,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.

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

CLEAN INSIDE THE LIGHT SHIELD IN KITCHEN,FOOD STAINS.

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

WASTE LINE CONNECTION FROM THE WALK-IN COOLER(HALLWAY) AND BOTH HOT WATER TANK IN DISH ROOM MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN.

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

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 10-24-12, REPORT #1106368. #35-REMOVE PEELING PAINT AND BROKEN CEILING TILES ABOVE THE DISH ROOM. SEAL OPENINGS ON WALL THROUGHOUT THE PREMISES. SERIOUS VIOLATION: 7-42-090

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

SHELVES STORED INSIDE THE WALK-IN COOLER BY THE KITCKEN MUST BE ELEVATE 6" OFF THE FLOOR.

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

FOUND RUSTY SHELVES IN STORAGE,INSIDE THE WALK-IN COOLERS INCLUDED INSIDE THE REAR STORAGE, AND DISH ROOM, NEED TO REMOVE RUST, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.

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

ENCLOSED OUTSIDE PATIO,NOT PRESENTLY IN USE,WINDOWS AND DOOR AREA COVER WITH CLEAR PLASTIC.INSTRUCTED PRIOR TO OPEN AREA FOR CUSTOMERS MUST PROVIDE A TIGHT FITTED DOOR TO FRAME.

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

REMOVE ICE BUILD-UP AND FOOD DEBRIS FROM ALL CHEST FREEZERS,INCLUDED OUTSIDE STORAGE AREA. NEED TO CLEAN INSIDE THE STOVES BURNED FOOD AND GREASE,ALSO CLEAN INSIDE THE MICROWAVE,ENCRUSTED FOOD,TOP PART.

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

KEEP FLOOR DRY THROUGHOUT THE DISH ROOM,REMOVE BLACK SUBSTANCE BETWEEN FLOOR AND WALL UNDER THE DISH MACHINE,SOUTH WEST AREA. SWEEP FLOOR INSIDE THE OUTSIDE REAR STORAGE, DUST AND DEBRIS BUILD-UP,ALSO OUTSIDE REAR PATIO.

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

CEILING ABOVE THE BAND STATION /DINING AREA,MATERIAL IS BROKEN,SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT MATERIAL,REPLACE.

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

VIOLATION UP GRADED TO A SERIOUS VIOLATION #29.

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

WEST WALL BRICKS OF "COUNTRY STORE "IS WHITE IN COLOR /FLAKY AND CRUMBLES ON THE FLOOR,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.

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

CLEAN INSIDE THE LIGHT SHIELD IN KITCHEN,FOOD STAINS.

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

WASTE LINE CONNECTION FROM THE WALK-IN COOLER(HALLWAY) AND BOTH HOT WATER TANK IN DISH ROOM MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN.

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

REMOVE PEELING PAINT AND BROKEN CEILING TILES ABOVE THE DISH ROOM. SEAL OPENINGS ON WALL THROUGHOUT THE PREMISES

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

DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED INSIDE BOTTOM PART OF DEEP FRYER.GREASE BUILD-UP. REMOVE STAGNATE WATER INSIDE THE BEER COOLR UNDER THE BAR AREA. REMOVE BLACK SLIME SUBSTANCE AROUND THE RUBBER GASKET AND INTERIOR DOOR...

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

CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,CORNERS,AND ALONG BASEBOARD WALL.

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

REMOVE PEELING PAINT AND BROKEN CEILING TILES ABOVE THE DISH ROOM. SEAL OPENINGS ON WALL THROUGHOUT THE PREMISES

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND SMALL COOLER AT IMPROPER TEMPERATURE: AIR TEMP 48.7F TO 50F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT,CREAM CHEESES,CHEESE, SALSA ETC.TAGGED UNIT "HELD FOR INSPECTION". COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATIO...

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: RED SALSA AT TEMP OF 48.3F TO 48.5F; SOUR CREAM AT TEMP OF 47.8F TO 51.4F; CHEESE AT TEMP OF 48.9F, SPROUT AT TEMP OF 51.7F TO 53F. FOOD DISCARDED AND DENATURED.POUNDS 20 VALUE 35.36. CRITICAL...

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

OBSERVED EVIDENCE OF(5) MICE DROPPINGS IN PREP AREA, NORTH-WEST CORNER BESIDE FOOD SHELF. ONE LIVE ROACH BESIDE THE BAR COUNTER, NORTH-EAST WALL, AND SMALL FLIES IN HALLWAY, DISH ROOM AND MAINLY AT BAR AREA.(15 OR MORE FLIES).OUTER OPENINGS NOT PRO...

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

DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED INSIDE BOTTOM PART OF DEEP FRYER.GREASE BUILD-UP. REMOVE STAGNATE WATER INSIDE THE BEER COOLR UNDER THE BAR AREA. REMOVE BLACK SLIME SUBSTANCE AROUND THE RUBBER GASKE AND INTERIOR DOO...

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

CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,CORNERS,AND ALONG BASEBOARD WALL,ALSO UNDER THE DISH MACHINE.GRIME AND DUST BUILD-UP.

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

REMOVE PEELING PAINT AND BROKEN CEILING TILES ABOVE THE DISH ROOM. SEAL OPENINGS ON WALL THROUGHOUT THE PREMISES

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

REPLACE BROKEN LIGHT SHIELD IN PREP AREA AND DISH ROOM AREA.PROVIDE END CAPS FOR THE LIGHT SHIELD IN HALLWAY BY THE DISH ROOM.

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

REPAIR FAUCET AT THREE COMPARTMENT SINK,LEAKING.

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

REFINISH OR REPLACE RUSTY SHELVES IN WALK-IN COOLER AND FREEZERS IN STORAGE AREA(OUTSIDE).

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

DETAIL CLEAN INTERIOR OF CHEST FREEZER IN REAR STORAGE(CHICKEN WINGS ARE STORED IN IT)BUILD-UP OF ICE.CLEAN EXTERIOR OF CRATES AND CONTAINERS WERE DRY FOOD IS STORED, BUILD-UP OF ENCRUSTED FOOD.

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

REPAIR WALL BY EXPOSED HAND SINK IN PREP AREA.SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL. CLEAN CEILING FAN IN DISHROOM(DUST BUILD-UP).

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

REPLACE BROKEN LIGHT SHIELD IN PREP ABOVE THE TWO COMPARTMENT SINKS AND DISHROOM.

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

PROVIDE MISSING VENT COVER IN MEN'S WASHROOM. REPAIR LEAKING PIPE UNDER THE THREE COMPARTMENT SINK IN BAR AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ADDITIONAL THERMOMETERS IN NEEDED INSIDE ALL COOLERS AND FREEZERS

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND DISPLAY PREP COOLER NOT MAINTAINING ADEQUATE TEMPERATURE. PRESENTLY AIR TEMP OF 57F TO 61F. OWN THERMOMETER SHOWED 58F. TAGGED UNIT " HELD FOR INSPECTION" DO NOT USE. FAX A LETTER WHEN UNIT MAINTAINS TEMP OF 40F AND BELOW.POTENTIALLY HAZARDOUS ...

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

POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE ABOVE UNIT AT IMPROPER TEMPERATURE: COOKED BEANS BURGER AT TEMP OF 48.5F; HUMMUS AT TEMP OF 57.3F; CREAM CHEESE AT TEMP OF 51.7F; TUNA AT TEMP 66.7F; SLICED TURKEY HAM AT TEMP OF 57.3F;COOKED TOFU AT TEMP...

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

OBSERVED EVIDENCE OF RODENT DROPPINGS IN TWO DIFFERENT LOCATIONS OF THE KITCHEN: 7 DROPPINGS ON FLOOR LEDGE OF WEST WALL, 4 DROPPINGS BEHIND THE COOKING EQUIPMENT EAST WALL, AND 3 DROPPINGS BESIDE THE COOKING EQUIPMENT SOUTH EAST CORNER AND WALL. INS...

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

REPAINT WITH NON-TOXIC PAINT OR REPLACE RUSTY SHELVES IN WALK-IN COOLER AND FREEZERS IN STORAGE AREA(OUTSIDE).

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

DETAIL CLEAN INTERIOR OF CHEST FREEZER IN REAR STORAGE(CHICKEN WINGS ARE STORED IN IT)BUILD-UP OF ICE.CLEAN EXTERIOR OF CRATES AND CONTAINERS WERE DRY FOOD IS STORED, BUILD-UP OF ENCRUSTED FOOD.

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

REPAIR WALL BY EXPOSED HAND SINK IN PREP AREA.SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL. CLEAN CEILING FAN IN DISHROOM(DUST BUILD-UP).

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

REPLACE BROKEN LIGHT SHIELD IN PREP ABOVE THE TWO COMPARTMENT SINKS AND DISHROOM.

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

PROVIDE MISSING VENT COVER IN MEN'S WASHROOM. REPAIR LEAKING PIPE UNDER THE THREE COMPARTMENT SINK IN BAR AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ADDITIONAL THERMOMETERS IN NEEDED INSIDE ALL COOLERS AND FREEZERS.

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. ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

ALL SHELVING THROUGHOUT KITCHEN DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. PLASTIC DISH RACKS WITH ENCRUSTED DIRT AND BLACKENED. MUST CLEAN OR REPLACE.

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

INTERIOR/EXTERIOR OF COOKS LINE EQUIPMENT WITH GREASE AND FOOD DEBRIS. LINE COOLER DOOR GASKETS WITH ENCRUSTED FOOD DEBRIS. INTERIOR ICE CREAM COOLER WITH SPILLAGE. MUST CLEAN AND MAINTAIN ALL.

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

FLOOR BEHIND BAR WITH STICKY SPILLAGE AROUND COOLER AND ON MATS. FLOOR UNDER COOKS LINE WITH GREASE AND FOOD DEBRIS. ALSO FLOOR BEHIND UNUSED COOLER USED FOR STORAGE ACROSS FROM ICE MACHINE. MUST NOT USE METAL PAN THAT ACCUMULATES FOOD DEBRIS TO PROP...

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

MISSING/DAMAGED WALL BASEBOARD COVING THROUGHOUT DISH MACHINE ROOM. MUST REPLACE. WALLS THROUGHOUT COOKS LINE AND PREP AREAS WITH EXCESSIVE GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

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

MISSING/BROKEN LIGHT SHIELD ABOVE DISH MACHINE. MUST REPLACE.

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

MISSING VENTILATION IN MENS WASHROOM. MUST REPLACE. LEAK AT NOZZLE OF TWO COMPARTMENT SINK. LEAK ON COLD WATER NOZZLE IN MENS WASHROOM. MUST REPAIR. MISSING DRAIN LINE FROM BAR SODA GUN DISPENSING HOLDER. MUST REPLACE. MUST NOT USE FOOD SLICER IN REA...

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

ALL UNNECESSARY ARTICLES STORED ON REAR PATIO AREA MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED TO PREVENT RODENT HARBORING.

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

BUSINESS REQUEST FOR RE-INSPECTION AND TAG REMOVAL.VIOLATION REMAINS FROM 12-14-11. DISH MACHINE NOT DISPENSING SANITIZER AT THIS TIME. FOUND AT 0PPM. MACHINE REMAINS TAGGED HELD FOR INSPECTION.

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

VIOLATION REMAINS FROM 12-14-11. OBSERVED APPROXIMATELY OVER 50 RAT DROPPINGS UNDER STAGE IN DINING ROOM. LAST PEST SERVICE ON 12-11-11 WITH RAT ACTIVITY NOTED. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND SEAL ANY OPENINGS UNDER STAGE ...

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

VIOLATION REMAINS FOR 12-14-11. ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

VIOLATION REMAINS FROM 12-14-11.ALL SHELVING THROUGHOUT KITCHEN DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. PLASTIC DISH RACKS WITH ENCRUSTED DIRT AND BLACKENED. MUST CLEAN OR REPLACE.

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

VIOLATION REMAINS FROM 12-14-11.INTERIOR/EXTERIOR OF COOKS LINE EQUIPMENT WITH GREASE AND FOOD DEBRIS. LINE COOLER DOOR GASKETS WITH ENCRUSTED FOOD DEBRIS. INTERIOR ICE CREAM COOLER WITH SPILLAGE. MUST CLEAN AND MAINTAIN ALL.

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

VIOLATION REMAINS FROM 12-14-11.FLOOR BEHIND BAR WITH STICKY SPILLAGE AROUND COOLER AND ON MATS. FLOOR UNDER COOKS LINE WITH GREASE AND FOOD DEBRIS. ALSO FLOOR BEHIND UNUSED COOLER USED FOR STORAGE ACROSS FROM ICE MACHINE. MUST NOT USE METAL PAN THAT...

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

VIOLATION REMAINS FROM 12-14-11.MISSING/DAMAGED WALL BASEBOARD COVING THROUGHOUT DISH MACHINE ROOM. MUST REPLACE. WALLS THROUGHOUT COOKS LINE AND PREP AREAS WITH EXCESSIVE GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

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

VIOLATION REMAINS FROM 12-14-11.MISSING/BROKEN LIGHT SHIELD ABOVE DISH MACHINE. MUST REPLACE.

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

VIOLATION REMAINS FROM 12-14-11.MISSING VENTILATION IN MENS WASHROOM. MUST REPLACE. LEAK AT NOZZLE OF TWO COMPARTMENT SINK. LEAK ON COLD WATER NOZZLE IN MENS WASHROOM. MUST REPAIR. MISSING DRAIN LINE FROM BAR SODA GUN DISPENSING HOLDER. MUST REPLACE....

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

VIOLATION REMAINS FROM 12-14-11.ALL UNNECESSARY ARTICLES STORED ON REAR PATIO AREA MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED TO PREVENT RODENT HARBORING.

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. OBSER...

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. ALL BULK FOOD CONTAINERS MUST BE LABELED.

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. ALL SHELVING THROUGHOUT KITCHEN DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. PLASTIC DISH RACKS WITH ENCRUSTED DIRT ...

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/EXTERIOR OF COOKS LINE EQUIPMENT WITH GREASE AND FOOD DEBRIS. LINE COOLER DOOR GASKETS WITH ENCRUSTED FOOD DEB...

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. FLOOR BEHIND BAR WITH STICKY SPILLAGE AROUND COOLER AND ON MATS. FLOOR UNDER COOKS LINE WITH GREASE AND FOOD DEBRIS. ALSO FLOOR BEHIND UNUSE...

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. MISSING/DAMAGED WALL BASEBOARD COVING THROUGHOUT DISH MACHINE ROOM. MUST REPLACE. WALLS THROUGHOUT COOKS LINE AND PREP AREAS WITH EXCESSIVE GREASE AND FOOD SPLATTER. MUST CLEAN AND M...

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. MISSING/BROKEN LIGHT SHIELD ABOVE DISH MACHINE. MUST REPLACE.

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...

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL UNNECESSARY ARTICLES STORED ON REAR PATIO AREA M...

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(CHICKEN)ON THE TOP OF CHEF PREP COOLER AT IMPROPER TEMPERTURE OF 46.7F,AND 47.8F AT THE TIME OF INSPECTION.INSTRUCTED CERT.MGR.TO DISCARD SAID FOODS,MG...

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. INSTRUCTED TO RESURFACE CUTTING BOARD IN SMOOTHIE PREP AREA WITH STAINS. REMOVE SODA PIPE LINES RUNNING THRU.SERVING...

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. INSTRUCTED TO ELEVATE DISH WASHER RACKS 6"OFF THE FLOOR IN DISH ROOM AT ALL TIMES. MAINTAIN FLOORS DRY AT DISHMACHINE ROOM AND IN KITCHE...

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. RPAIR OPENING ON LIGHT SHIELD IN KITCHEN ABOVE PREP 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...

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. storage shelving that had peeling paint, exposed raw wood in rear kitchen areas, and storage areas shall be repair.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, ...

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 heavy equipment, cooking equipment, storage shelving in kitchen, storage areas not clean need detailed cleaning(corners).walk i...

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. Use dustless cleaning methods.walls that had gaps, peeling paint in walk in cooler, kitchen areas, and rear storage areas shall be repair, ceiling in mens bathroom shall be repair(hol...

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. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away fro...