Heaven on Seven

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

OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING DOCUMENTATION ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION V...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO SUPPLIES NOR PROCEDURES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE SUPPLIES AND PROCEDURES FOR CLEAN UP POLICY TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO...

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS STORED IN ALL COOLERS NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LAB...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED MENU WITHOUT A REMINDER AND DISCLOSURE ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS (EX: BURGERS COOKED TO ORDER). INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

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

OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED THE INTERIOR OF THE REACH IN COOLERS, PREP COOLERS AND 2-DOOR REFRIGERATORS IN NEED OF CLEANING DUE TO SPILLS AND LOOSE FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN ALL COOLERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED FACILITY WITHOUT A SERVICE/UTILITY SINK. INSTRUCTED TO PROVIDE FOR PROPER DISPOSAL OF DIRTY MOP WATER.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

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

OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING DOCUMENTATION ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION ...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO SUPPLIES NOR PROCEDURES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE SUPPLIES AND PROCEDURES FOR CLEAN UP POLICY TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. N...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED HAND SINK IN PREP AREA NOT ACCESSIBLE. OBSERVED FOOD HANDLER PLACE CONTAINER FILLED WITH UTENSILS IN THE BASIN. CONTAINER WAS REMOVED. INSTRUCTED THAT HANDSINK MUST BE ACCESSIBLE, UTILIZED FOR ONLY HAND WASHING AND MAINTAINED AT ALL TIMES. PRI...

PROPER COLD HOLDING TEMPERATURES

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE REACH IN PREP COOLER TO BE IMPROPER: PREPPED CHICKEN 47.8F (3.5LBS), BEEF PATTIES 48.3F (1.5LBS), PORK BELLY 54.7F (1.5LBS), AND ANDOUILLE SAUSAGE ...

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS STORED IN ALL COOLERS NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LAB...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED MENU WITHOUT A REMINDER AND DISCLOSURE ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS (EX: BURGERS COOKED TO ORDER). INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

NOTED TEMPERATURE OF REACH IN PREP COOLER TO BE IMPROPER AT 55.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. UNIT WAS SERVICED BY A TECHNICIAN. UNIT WAS TAGGED. PRIORITY VIOLATION #7-38-005. CITATION IS...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKA...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED NO CURRENT PEST CONTROL LOG BOOK ON THE PREMISES. INSTRUCTED PERSON IN CHARGE THAT A LICENSED PEST CONTROL COMPANY AND OPERATOR MUST PROVIDE AT LEAST 2 PEST INSPECTIONS A YEAR AND THE REPORTS MUST BE MAINTAINED IN THE LOG BOOK. INSTRUCTED TO...

PERSONAL CLEANLINESS

NOTED EMPLOYEE WITH LONG BEARDS AND NO BEARD GUARD. INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING FOOD.

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

OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED THE INTERIOR OF THE REACH IN COOLERS, PREP COOLERS AND 2-DOOR REFRIGERATORS IN NEED OF CLEANING DUE TO SPILLS AND LOOSE FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN ALL COOLERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED FACILITY WITHOUT A SERVICE/UTILITY SINK. INSTRUCTED TO PROVIDE FOR PROPER DISPOSAL OF DIRTY MOP WATER.

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 COOLERS, HOT-HOLDING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUIL...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

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

EMPTY PLASTIC TUBS WITH RUBBING OF INK LETTERS ARE USED AS A MULTI-USE UTENSILS, INSTRUCTED TO USE PROPER FOOD GRADE CONTAINERS.

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

HEAVY DUST BUILD-UP NOTED ON PIPES AND OTHER EQUIPMENT ABOVE COOKING AREA. ALSO A FLY TRAP TOO CLOSE TO PREP TABLE. INSTRUCTED TO CLEAN AND REMOVE FLY TRAP.

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

FOOD HANDLERS WITH A SCRUFFY BEARD IN KITCHEN, INSTRUCTED TO WEAR A BEARD RESTRAIN

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

SOILED WASH CLOTHS LEFT EVERY WHERE IN KITCHEN, INSTRUCTED TO KEEP IN A SANITIZED SOLUTION

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

HIGH TEMPERATURE DISH MACHINE WITH A TEMPERATURE OF 135 F AT FINAL RINSE, CHEMICAL SANITIZER AT 0 PPM,. MACHINE WAS BEING USED DURING INSPECTION. INSTRUCTED MGR TO PROVIDE 180 F OR HIGHER FOR FINAL RINSE. CRITICAL CITATION ISSUED 7-38-030.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

BROKEN FINAL RINSE GAUGE FOR DISH MACHINE. INSTRUCTED TO PROVIDE ACCURATE THERMOMETERS. SERIOUS CITATION ISSUED 7-38-030.

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

EMPTY PLASTIC TUBS WITH RUBBING OF INK LETTERS ARE USED AS A MULTI-USE UTENSILS, INSTRUCTED TO USE PROPER FOOD GRADE CONTAINERS.

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

HEAVY DUST BUILD-UP NOTED ON PIPES AND OTHER EQUIPMENT ABOVE COOKING AREA. ALSO A FLY TRAP TOO CLOSE TO PREP TABLE. INSTRUCTED TO CLEAN AND REMOVE FLY TRAP.

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

FOOD HANDLERS WITH A SCRUFFY BEARD IN KITCHEN, INSTRUCTED TO WEAR A BEARD RESTRAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

SOILED WASH CLOTHS LEFT EVERY WHERE IN KITCHEN, INSTRUCTED TO KEEP IN A SANITIZED SOLUTION.

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

OBSERVED CLEAN SILVER WARE STORED IN COMPARTMENTS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO STORE CLEAN SILVER WARE AWAY FROM ANY CONTAMINATION.

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

OBSERVED FLOORS IN CORNERS BEHIND EQUIPMENT WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.

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

OBSERVED A BLOWN LIGHT BULB UNDER THE HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED THE SPRAYER HEAD HOSE IN DISREPAIR AND HANGING BELOW THE FLOOD RIM AT THE DISHMACHINE. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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

Cutting boards that had deep cuts in kitchen prep area shall be replaced. Coolers shelving/racks that had peeling paint/rust, shall be repaired/replaced. Caulk around dish machine area counter, exposed hand sink in kitchen prep area in state of dis...

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

Reach in cooler shelving not clean, had excess food debris, need detailed cleaning(crevices). Prep table lower shelving not clean, need detailed cleaning(crevices).

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

Floors under heavy equipment, cooking equipment not clean, had excess grease build, need detailed cleaning(corners), floors in kitchen area by dish machine area needs re-grouting.

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

Walls in kitchen prep area by exposed hand sink, and behind grill areas not clean, had excess grease build up, need detailed cleaning(crevices).

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

Light that were missing light shields , end caps in kitchen area, shall be provided/replaced.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL FOOD STAFF ON PREMISES WITH ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE PROOF OF ABOVE STATED DOCUMENT FOR THE NEXT ROUTINE INSPECTION.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

DURING INSPECTION FOUND RAW EGGS AND RAW FISH BEING STORED INSIDE THE 2DR REFRIGERATOR ABOVE READY TO EAT FOODS (FOOD NOT PROTECTED DURING STORAGE).ALL RAW EGGS AND OTHER RAW FOODS MUST NOT BE STORED ABOVE READY TO EAT FOOD AT ANYTIME.CDI.

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

DURING INSPECTION FOUND PREVIOUS MINORS NOT CORRECTED FROM INSPECTION ON 5/27/2014 VIOLATIONS #35 PEELING PAINT NOTED ON CEILING ABOVE DISH MACHINE AND REAR PREP AREA. INSTRUCTED TO REMOVE AND VIOLATION# 32 INACCURATE THERMOMETR AT HIGH TEMPS DISH MA...

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

MUST DETAIL CLEAN AND SANITIZE EXPOSED HAND WASHING SINK, AND THE EXTERIOR DOORS AND HANDLES OF THE 2DR REACH-IN REFRIGERATOR TO REMOVE FOOD DEBRI AND CRUMBS.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL FOOD STAFF ON PREMISES WITH ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE PROOF OF ABOVE STATED DOCUMENT FOR THE NEXT ROUTINE INSPECTION.

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

INACCURATE THERMOMETR AT HIGH TEMPS DISH MACHINE, INSTRUCTED TO REPALCE.

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

INTERIOR SURFACES OF ICE MAKER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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

SHELVES THROUGH OUT KITCHEN NOT CLEAN, GREASE AND DEBRIS STUCK ON EDGES, INSTRUCTED TO CLEAN AND MAINTAIN.

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

PEELING PAINT NOTED ON CEILING ABOVE DISH MACHINE AND REAR PREP AREA. INSTRUCTED TO REMOVE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

DURING INSPECTION OBSERVED INTERIOR SIDES AND PANEL WITH A BLACK AND PINK SUBSTANCE BUILD-UP AT THE ICE MACHINE. FOOD NOT PROTECTED DURING STORAGE. INSTRUCTED MANAGEMENT TO DETAIL CLEAN AND SANITIZE.SERIOUS CITATION ISSUED.

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

MUST PROPERLY STORE MULTI-USE UTENSILS THONGS AND KNIVES. OBSERVED STATED ITEMS STORED BETWEEN A PIECE OF WOOD AND THE WALL.

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

OBSERVED POOLING WATER IN THE 2DR REFRIGERATOR COOLER BOTTOM SHELF AND THE COOLER IN FRONT OF THE STOVE. MUST CLEAN AND MAINTAIN DRY. MUST CLEAN INTERIOR OF ALL COOLERS AND REFRIGERATORS TO REMOVE FOOD DEBRIS.

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

MUST DETAIL CLEAN FLOORS UNDER DISH MACHINE AND FLOOR DRAINS.

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

MUST INCREASE WATER PRESSURE AT THE MIDDLE HANDSINK IN THE WOMEN'S RESTROOM AS WELL AS ADJUST THE TEMPERATURE VALVE AT SAME.

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

MUST REMOVE OFF PREMISES NON-FUNCTIONING EQUIPMENT(BROKEN AND UNPLUGGED ICE CREAM MACHINE) AT THE SODA SERVICE STATION.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. WOODEN SHELVES IN POOR REPAIR ABOVE STEAM TABLE, INSTRUCTED TO REPLACE.

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. BROKEN AND MISSING COOLER DOORS GASKETS, INSTRUCTED TO REPLACE.

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. PEELING PAINT NOTED ON CEILING ABOVE DISH MACHINE, ON PIPES ABOVE PREP TABLE, CRACKS BETWEEN WALL BASE TILES AND WALLS, INSTRUCTED TO REMOVE PEELING PAINT, SEAL ALL CRACKS AND CREVIC...

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

REFER TO PREVIOUS REPORT FOR DESCRIPTION.

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

REFER TO PREVIOUS REPORT FOR DESCRIPTION.

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

REFER TO PREVIOUS REPORT FOR DESCRIPTION.

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. FOUN...

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. MUST LABEL ALL BULK FOOD CONTAINERS.

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. SHELVES THROUGH OUT PREP AREA NOT CLEAN FOOD DEBRIS AND GREASE BUILD-UP, INSTRUCTED MGR TO CLEAN AND MAINTAIN.

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. KITCHENS FLOOR TILES IN POOR REPAIR, BROKEN TILES, MISSING GROUT, MISSING WALL BASE COVING, INSTRUCTED MGR TO REPAIR FLOOR AND MAINTAIN

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 NOT CLEAN IN KITCHEN AREA, DIRT, ENCRUSTED FOOD DEBRIS, GREASE BUILD-UP NOTED BEHIND COOKING EQUIPMENT, COOLERS AND PREP TABLE.INSTR...

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 AND CEILING IN BAD REPAIR IN KITCHEN AREA, PEELING PAINT, FOOD STAINS, CRACKS AND CREVICES THROUGH-OUT, INSTRUCTED MGR TO REPAIR WALL AND CEILING AND SEAL ALL CRACKS TO MINIMIZ...