Home Run Inn

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALL AT SOUTHWEST SIDE OF BASEMENT IN POOR REPAIR, CURRENTLY CONSTRUCTED OF PLYWOOD, TAPE, AND FOAM. INSTD TO REPAIR SURFACE SO AS TO BE SMOOTH, EVEN, AND EASILY CLEANABLE.

TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS

NO WRITTEN PROCEDURE IN PLACE FOR UTILIZING TIME AS A MEASURE OF CONTROL FOR COLD TCS FOOD (SAUSAGE). PREMISES HAS NON-REFRIGERATED DISPENSING UNIT THAT STORES AND DISPENSES SAUSAGE ON PIZZAS. UNIT NOT IN USE AT THIS TIME. UNIT TAGGED AND HELD FOR IN...

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

Inspector Comments: OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

Inspector Comments: OBSERVED NO POLICY PROCEDURE FOR CLEAN-UP OF VOMITING AND DIARRHEAL.MUST PROVIDE AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector Comments: MUST PROVIDE SPLASH GAURDS AT HANDS IN 1ST & 2ND FL BAR AREAS NEXT TO 3- COMP SINKS.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON 1ST FL. DISH STORAGE SHELVES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector Comments: MUST REPAIR OR REPLACE STAINED CEILING TILES IN CUSTOMER CARRY-OUT,DAMAGED CEILING IN PREP AREA.MUST CLEAN EXCESSIVE GREASE ,FOOD DEBRIS AND DUST BUILD -UP FROM FILTERS AT COOKING EQUIPMENT,CEILING AND WALL VENTS,DISH WASHING & PR...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND ALONG WALL BASES THROUGHOUT PREMISES INCLUDING BAR AREAS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector Comments: MUST PROVIDE LIGHT SHIELDS ON LIGHTS IN BASEMENT DISH WASHING AREA AND BASEMENT PREP AREA.

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

OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO POLICY PROCEDURE FOR CLEAN-UP OF VOMITING AND DIARRHEAL.MUST PROVIDE AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED APPX.75 OR MORE LIVE SMALL FLIES CRAWLING IN FLOOR DRAIN IN BASEMENT MEN'S TOILETROOM AND ON WALLS,FLYING AROUND PREMISES AND ON WALLS AND CEILINGS IN PREP AREAS,DISH WASHING AREAS,TOILETROOMS,BAR AREAS.OBSERVED EXCESSIVE FOOD DEBRIS IN FLOO...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED A POSSIBLE SOURCE OF CONTAMINATION OF A TARP ABOVE CEILING IN PREP AREA WITHA GARDEN HOSE ATTACHED TO DIVERT WATER TO THE 4- COMPARTMENT SINK USED FOR WASHING FRUITS AND VEGETABLES.MUST REMOVE HOSE TO PREVENT CONTAMINATION.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST PROVIDE SPLASH GAURDS AT HANDS IN 1ST & 2ND FL BAR AREAS NEXT TO 3- COMP SINKS.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

MUST INVERT MULTIUSE UTENSILS ON 1ST FL. DISH STORAGE SHELVES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE STAINED CEILING TILES IN CUSTOMER CARRY-OUT,DAMAGED CEILING IN PREP AREA.MUST CLEAN EXCESSIVE GREASE ,FOOD DEBRIS AND DUST BUILD -UP FROM FILTERS AT COOKING EQUIPMENT,CEILING AND WALL VENTS,DISH WASHING & PREP AREA.MUST GROUT F...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND ALONG WALL BASES THROUGHOUT PREMISES INCLUDING BAR AREAS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST PROVIDE LIGHT SHIELDS ON LIGHTS IN BASEMENT DISH WASHING AREA AND BASEMENT PREP AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND AUTOMATIC SAUSAGE DISPENSOR WITH NO COOLING UNIT ATTACHED TO IT. THE UNIT HOLDS 25 LBS OF SAUSAGE FOR PIZZA. IT DISPENSES ALL THE SAUSAGE PIECES TO BE PUT ON A PIZZA. TOTAL VALUE 25 LBS $37.00 CRITICAL VIOLATION 7-38-005(A) UNIT IS BEING TAG...

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

FOUND 20 LBS OF RAW SAUSAGE IN SAUSAGE DISPENSOR AT IMPROPER TEMPERATURE. SAUSAGE WAS AT 48.2 DEGREES. INSTRUCTED MANAGER TO MAINTAIN 40 DEGREES OR BELOW AT ALL TIMES. SAUSAGE WAS DISCARDED AT THIS TIME OF INSPECTION. TOTAL VALUE 20 LBS $30.00 CRITI...

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

NEW CUTTING BOARD NEEDED IN SALAD SECTION. DISCOLORED. MUST REPLACE AND MAINTAIN ALL WORN, DISCOLORED CUTTING BOARDS. CORRECT AND MAINTAIN.

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

MUST DETAIL CLEAN THE INTERIOR OF BOTH ICE MACHINES, INTERIOR OF REACH IN FREEZERS, SHELVES IN LIQOUR ROOM IN THE BASEMENT, CLEAN THE 3 COMPARTMENT SINK IN MAIN PREP AREA, CLEAN HANDSINK IN BASEMENT DISH ROOM, AND CLEAN FRYERS. MUST CLEAN AND MAINTAI...

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

FLOORS IN 2ND FLOOR BAR IN NEED OF CLEANING, FLOORS IN BASEMENT LIQOUR ROOM, FLOORS UNDER 3 COMPARTMENT SINK IN BASEMENT, FLOORS UNDER 3 COMPARTMENT SINK IN MAIN PREP AREA, AND CLEAN UNDER EQUIPMENT IN THE PIZZA PICK UP AREA. MUST CLEAN AND MAINTAIN...

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

CEILING AIR VENTS ABOVE MAIN FOOD PREP AREA IN NEED OF DETAIL CLEANING TOO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

LIGHTS IN THE BASEMENT DISH AREA IN NEED OF PROPER SHEILDS. MUST CORRECT AND MAINTAIN.

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

LEAK AT 3 COMPARTMENT SINK FAUCET IN THE MAIN PREP AREA. LEAK AT DISH MACHINE IN BASEMENT DISH AREA MUST CORRECT AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS IN ALL REACH IN COOLERS. A LONG STEM THERMOMETER RECOMMENDED FOR AUTOMATIC SAUSAGE DISPENSOR. CORRECT AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED AIR TEMPERATURE OF THE WALK-IN COOLER IN BASEMENT AREA AT IMPROPER TEMPERATURE 56.0F WITH INSPECTORS THERMOMETER,FOUND THE THERMOMETER INSIDE AND OUTSIDE OF WALK-IN COOLER WAS AT 59.9F, ALSO THE 2 DOOR REACH-IN COOLER IN KITCHEN AREA WAS F...

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

INTERNAL TEMPERATURE TAKEN OF FOOD ITEMS INSIDE 2 DOOR REACH-IN COOLER WAS FOUND AT IMPROPER TEMPERATURE RANGING FROM 45.9F TO 50.3F,FOOD ITEMS WERE CHICKEN,50.3F,TOTAL WEIGHT 5LBS,TOTAL COST $3.75.BEANS,46,2F TOTAL WEIGHT 2LBS,TOTAL COST $.70,CHEE...

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

OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS CHICKEN PIZZA,PASTA,ETC,SERIOUS VIOLATION 7-38-012

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

MUST LABEL BULK FOOD CONTAINERS IN THE BASEMENT AREA,INSTRUCTED TO PROVIDE NEAR THE SHELVING UNITS

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

MUST PROVIDE COVERS FOR ICE BINS AT THE BAR AREA ON THE 1ST AND 2ND FLOOR,INSTRUCTED TO PROVIDE

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

OBSERVED SODA LINES IN NEED OF CLEANING TO REMOVE DIRT DEBRIS OUTSIDE OF THE LINE LOCATED IN THE BAR PREP AREA ON THE FIRST FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED CUTTING BOARDS WITH DARK GROOVES LOCATED BY THE PIZZA PREP AREA AND MAIN PRE...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED NO THERMOMETERS IN THE PREP COOLER LOCATED IN THE PIZZA PREP AREA. INSTRUCTED TO PROVIDE THERMOMETERS AND MAINTAIN.

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

NO EXPOSED HANDSINK IN DISHWASHING AREA. INSTD TO PROVIDE SAME

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

SAUSAGE STORED IN DISPENSER/HOPPER FOR DISPENSING AND ASSEMBLING SAUSAGE ON PIZZAS AT IMPROPER TEMPERATURE OF 48.9F. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. INSTD TO MAINTAIN PROPER PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CITATI...

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

LOW TEMPERATURE DISHMACHINE IN USE IN POOR REPAIR, UNABLE TO SANITIZE. 0 PPM OF CHLORINE WHEN TESTED. ALSO HEAVY LEAKS FROM PIPES UNDERNEATH CAUSING EXCESSIVE WATER ACCUMULATION ON FLOOR. UNIT TAGGED AT THIS TIME, INSTD NOT TO UTILIZE UNTIL REPAIRED ...

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

MICE DROPPINGS NOTED (OVER 50) SCATTERED ON FLOOR IN BAR AREA, DISHMACHINE AREA, AND IN LIQUOR STORAGE ROOM. SMALL HOLES NOTED AROUND PIPES IN SAME AREAS. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS, AND CONTACT PEST CONTROL ...

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

ALL COOKING EQUIPMENT INCLUDING DEEP FRYERS, UNDERNEATH GRILL LINE, ALL ATTACHED PIPING, MOTORS, DOORS, LEGS, WHEELS OF ALL EQUIPMENT NOT CLEAN CLEAN, DEBRIS/GREASE ACCUMULATION. CLEAN SAME AND MAINTAIN.

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

HEAVY GREASE ACCUMULATION ON FLOOR BEHIND FRYERS, COOKING LINE. INSTD TO CLEAN AND MAINTAIN SAME.

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

HOLES NOTED IN VARIOUS AREAS AROUND PIPES IN CEILING, AROUND ELECTRICAL OUTLETS (2ND FLOOR). INSTD TO SEAL ALL HOLES.

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

NO EXPOSED HANDSINK IN DISHWASHING AREA. INSTD TO PROVIDE SAME.

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

STOCK ON FLOOR. INSTD TO ELEVATE 6 INCHES. CLUTTER IN REAR BASEMENT STORAGE AREA. INSTD TO REMOVE ANY UNNECESSARY ARTICLES AND ORGANIZE.

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

EXPOSED HANDSINK MISSING AT 2ND FLOOR BAR AREA. INSTD TO PROVIDE SAME.

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

SAUSAGE STORED IN DISPENSER/HOPPER FOR DISPENSING AND ASSEMBLING SAUSAGE ON PIZZAS AT IMPROPER TEMPERATURE OF 56.7F. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. INSTD TO MAINTAIN PROPER PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CITATI...

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

OVER 30 MICE DROPPINGS NOTED SCATTERED ON FLOOR AND WALL BASE IN STORAGE ROOM NEAR REAR EXIT DOOR. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

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

CLEAN MULTI USE UTENSILS IMPROPERLY STORED. INSTD TO STORE EATING UTENSILS PROPERLY (HANDLE UP) AND ALSO PLATES ON DINING ROOM TABLES NEED TO RESET AS CUSTOMERS ARE SEATED.

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

ALL INTERIOR BOTTOM OF COOLERS AROUND DOORS, STORAGE SHELVES AND INTERIOR PANEL OF ICE MACHINE NOT CLEAN. CLEAN SAME.

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

ALL WALLS THRU-OUT BEHIND 4-COMPARTMENT SINK NOT CLEAN, AND WITH WORN, BLACK CAULKING. INSTD TO CLEAN AND MAINTAIN SAME.

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

SPLASH GUARD MISSING IN BASEMENT INBETWEEN EXPOSED HANDSINK AND PREP TABLE. DRAIN LINE ROUTED INTO 1ST FLOOR EXPOSED HANDSINK. INSTD TO ROUTE DRAIN LINE PROPERLY. EXPOSED HANDSINK MISSING AT 2ND FLOOR BAR AREA. INSTD TO PROVIDE SAME.

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

THE DISH ROOM WALK IN COOLER HAS DIRTY FAN GUARDS; WASH, RINSE AND SANITIZE IN DETAIL.

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

THE FOOD EQUIPMENT IN THE PREP KITCHEN IS GREASY. CLEAN THE EQUIPMENT IN SAID KITCHEN FROM TOP TO BOTTOM INCLUDING INSIDE OF THE COOLERS. THE UPSTAIRS KITCHEN WALK IN COOLER HAS A DIRTY CEILING AND FLOORS AND THE ICE MACHINES HAVE A LITTLE BUILD...

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

BOTH BAR FLOORS ARE DIRTY, CLEAN THE FLOORS FROM CORNER TO CORNER.

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

THE DISH ROOM WALLS, CEILINGS AND PIPES ARE DIRTY AND MILDEWED, WASH, RINSE AND SANITIZE IN DETAIL UNTIL CLEAN.

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

REPLACE RUBBER GASKETS OF BOTH DOORS OF COOLER STORING FROZEN ITEMS IN REAR OF KITCHEN.

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

CLEAN EXTERIOR SURFACES UNDER FRYERS AND OF FYERS AND OTHER COOKING EQUIPMENT.

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

PROVIDE A DRAIN COVER FOR FLOOR DRAIN IN LIQUOR STORAGE ROOM IN BASEMENT. CLEAN FLOOR UNDER BAR ON SECOND FLOOR TO REMOVE STICKY RESIDUE AND UNDER COOKING EQUIPMENT TO REMOVE GREASE.

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

REPLACE CEILING VENT COVERS IN KITCHEN WHERE NEEDED, REMOVE DUST FROM VENTS, CEILING TILES AND ELECTRICAL CORDS HANGING IN KITCHEN AREA.

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 PROPERLY LABLE DESSERTS.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS & PLASTIC WEAR PROPERL...

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.MUST REMOVE RUST FROM PREP TABLES,SHELVING UNITS IN EMPLOYEES COOLER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON DOUGH & ...

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 GRILL TABLES,WHEEL BASES OF ALL EQUIPMENT,REACH IN COOLERS,SHELVING UNITS,FRYER STRAINER,EXTERIOR OF GARBAGE ...

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.MUST CLEAN EXCESSIVE BUILD UP OF FOOD ALONG WALL BASES & FLOOR DRAINS,WALK IN COOLERS,BAR AREAS THROUGHOUT PREMISES.MUST REPAIR OR REPLACE DA...

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.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST CLEAN WALLS THROUGHOUT PREMISES.MUST REPAIR OR REPLACE STAINED CEILING TILES,WALL BASES IN 2ND FL. MEN'S,1ST FL.W...

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

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE SELF CLOSING DEVICE ON EMPLOYEES TOILET ROOM DOORS IN BASEMENT.

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.MUST ELEVATE ARTICLES OFF OF FLOOR & AWAY FROM WALLS ...

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

All employees must wear garments that are clean and of washable character and nature.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; PIZZA PREP TABLES, BASEMENT HAND SINK, 1ST FLOOR FRONT SERVING AREA CABINETS AND UPPER PANELS OF BOTH ICE MACHINE IN BASEMENT.

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. MUST CLEAN FLOOR DRAINS AT PIZZA PREP AREA, AND FLOORS INSIDE CLOSETS.

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. MUST REPLACE CEILING PANEL ABOVE PIZZA PREP TABLE.

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. MUST PROVIDE ADEQUATE LIGHTING INSIDE BASEMENT CLOSET NEAR PREP AREA.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED...

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. MUST REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS AT MAIN KITCHEN PREP LINE.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; OVEN, FRYERS, CAKES SMALL REACH IN COOLER, DOUGH PRESS MACHINE, BOTTOM PANELS OF PIZZA PREP TABLES, STORAGE SHELVES THRU-OUT BASEMENT, MICROWAVE OVEN IN ...

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. MUST CLEAN FLOORS THRU-OUT CLOSETS, BAR AREAS, AND UNDER BASEMENT 3PART SINK AND DISHMACHINE. ALSO MUST REPLACE BROKEN THRESHOLD UNDER B...

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. MUST CLEAN 2ND FLOOR BAR AREA WALLS AND FILTERS ABOVE FRYERS AT MAIN KITCHEN, AND PAINT WALLS INSIDE STORAGE CLOSET NEAR BASEMENT STAIRS.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; PIZZA PREP AREA AND 1ST FLOOR BAR AREA COOLERS, BASEMENT PREP AREA HAND SINK AND UPPER INTERIOR PANELS OF ICE MACHINES IN BASEMENT.

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. MUST CLEAN FLOORS THRU-OUT STORAGE ROOMS, BAR AREAS AT BOTH FLOORS AND BASEMENT AND KEEP BASEMENT FLOOR DRY, NEAR SODA DISPENSERS.

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. MUST REMOVE PEELING PAINT ON NORTH WALL BEHIND 3PART SINK IN BASEMENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS MUST BE PROPERLY STORED.