Huck Finn

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED ICE MACHINE INTERIOR SURFACE SOILED WITH BLACK SUBSTANCE. INSTRUCTED TO DISPOSE OF ICE, CLEAN AND SANITIZE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD ITEMS STORED IN CONTAINERS IN WALK-IN FREEZER AND PREP AREA COOLERS UNCOVERED. INSTRUCTED TO PROVIDE FOOD GRADE LIDS AND/OR COVERS. OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, WALK IN FREEZER AND STORAGE AREAS. I...

IN-USE UTENSILS: PROPERLY STORED

OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.

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

OBSERVED ALUMINUM FOIL USED ON FOOD ITEMS STORED IN THE WALK-IN COOLER AND FREEZER AND PREP COOLERS. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS/PLASTIC WRAP OR FOOD GRADE LIDS.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MOPS DRYING/STORED IMPROPERLY. INSTRUCTED TO STORE PROPERLY IN MOUNTED POSITION TO DRY PROPERLY BETWEEN USAGE AND PREVENT PEST HARBORAGE.

THERMOMETERS PROVIDED & ACCURATE

MISSING THERMOMETERS FOR COOLERS AT FRONT PRPER AREA. INSTD TO PROVIDE AND MAINTAIN

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

DRY STORAGE CONTAINERS NOT LABELED WITH COMMON NAME. INSTD TO LABEL WITH COMMON NAME AND MAINTAIN

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MISSING LIGHTSHIELD FOR LIGHT IN WAREWASHING AREA. INSTD TO PROVIDE LIGHTSHIELD AND MAINTAIN

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE

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

MULTI USE EQUIPMENT NOT INVERTED DURING STORAGE. INSTD TO INVERT DURING STORAGE AND MAINTAIN

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13: FOOD HANDLERS WITHOUT FOOD HANDLER TRAINING AS REQUIRED. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE

ALLERGEN TRAINING AS REQUIRED

2-102.13: MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGERS. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MISSING HANDWASH SIGNAGE AT HANDWASH SINKS IN TOILET ROOMS AND FRONT PREP AREA. INSTD TO PROVIDE SIGNAGE AND MAINTAIN

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MISSING DISCLOSURE FOR CONSUMER ADVISORY ON THE MENU. INSTRUCTED TO DISCLOSE ON THE MENU WHICH FOODS ARE COOKED TO ORDER (EX. EGGGS, HAMBURGERS, STEAK) WITH AN ASTERISK NEXT TO THOSE SPECIFIC ITEMS; AND THEN BY ASTERISKING THEM TO A FOOTNOTE THAT STA...

THERMOMETERS PROVIDED & ACCURATE

MISSING THERMOMETERS IN FRONT AND REAR PREP COOLERS. INSTD TO OBTAIN AND MAINTAIN

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLERS WITHOUT FOOD HANDLER TRAINING AS REQUIRED. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE.

ALLERGEN TRAINING AS REQUIRED

MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGERS. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE

WIPING CLOTHS: PROPERLY USED & STORED

ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. CORRECT AND MAINTAIN.

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

MAY NOT STORE KNIVES BETWEEN WALL AND EQUIPMENT. INSTRUCTED TO REMOVE AND CORRECT.

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

LARGE CAN OPENER IN NEED OF DETAIL CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INTERIOR OR REACH IN COOLERS AND PROOFER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. DONUT CASES IN FRONT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING IN DISH AREA, BAKERY AREA AND COOK LINE. GROUT LINES IN NEED OF CLEANING TO REMOVE ALL BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOOD CONTAINERS IN NEED OF LABELING WITH COMMODITY NAME. MUST CORRECT AND MAINTAIN.

IN-USE UTENSILS: PROPERLY STORED

ALL UTENSILS WHEN NOT IN USE MUST BE STORED PROPERLY, MAY NOT BE LEFT ON TABLE. INSTRUCTED TO STORE IN A FOOD ITEM OR PUT IN SINK.

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

CUTTING BOARDS IN NEED OF DETAIL CLEANING OR REPLACING TO REMOVE OR BUILD UP OF DARK CUTS. REPAIR OR REPLACE.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OUTDOOR GARBAGE AREA IN NEED OF CLEANING TO REMOVE THE BUILD UP OF OLD LEAVES AND SUCH. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS THROUGHOUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALLS IN BAKERY AND LINE AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE FOLLOWING IN NEED OF CLEANING: RACKS FOR TRAYS ON BAKERY SIDE TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN.

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

FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY WHERE THE FOOD AND CONDITIONAL EMPLOYEES ACKNOWLEDGES THEIR RESPONSIBILITIES IN REPORTING ANY ILLNESSES THEY MAY INCUR THAT IS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION V...

PROPER DATE MARKING AND DISPOSITION

FOUND RTE AND TCS FOODS (ROAST BEEF, TUNA, CORNED BEEF HASH, ETC.) THAT HAVE BEEN REMOVED FROM ITS ORIGINAL CONTAINER AND/OR THAT HAVE BEEN PREPARED/COOKED STORE INSIDE THE WALK IN COOLER NOT PROPERLY DATED OR LABELED. INSTRUCTED TO PROPERLY DATE AND...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO DISCLOSURE AND REMINDER ON MENU AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

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

THE CAN OPENER IN THE FOOD PREP WITH RUST AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FOUND THE FOLLOWING NOT CLEAN: -INTERIOR/EXTERIOR OF THE DEEP FRYER -INTERIOR/EXTERIOR OF THE OVEN -THE STORAGE RACKS INSIDE ALL COOLERS AND IN THE STORAGE AREAS INSTRUCTED TO DETAIL CLEAN ALL TO REMOVE THE THICK ACCUMILATION OF FOOD, DIRT AND GREASE...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

THE INTERIOR/EXTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT, COOLERS/COOKING EQUIPMENT, STORAGE RACKS AND INSIDE THE WALK IN COOLERS WITH THICK BUILD UP OF FOOD, DIRT, GREASE AND DEBRIS. INSTRUCTED TO GIVE FLOOR...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MOPS NOT PROPERLY DRIED. INSTRUCTED TO HANG UP FOR PROPER DRYING WHEN NOT IN USE. MAINTAIN SAME.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WATER STAINED CEILING TILES IN THE FRONT PREP/SERVICE AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

ALL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE HOLDERS MUST TAKE THE ALLERGEN TRAINING COURSE. INSTRUCTED TO MEET THE REQUIREMENT AND PROVIDE PROOF.

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

OBSERVED THE FOLLOWING ITEMS NOT CLEAN ,#10 CAN OPENER,REAR SLICER,AND REAR PREP TABLE, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN INTERIOR OF MICROWAVE COOK STATION.

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

OBSERVED THE FLOOR NOT CLEAN IN THE REAR STORAGE AREA, AND DISH AREA, INSTRUCTED TO CLEAN UNDER AND AROUND STORAGE SHELVES, AND EQUIPMENT.

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

CUTTING BOARD ON FRONT PREP LINE IN NEED OF REPLACING. WORN DISCOLORED. MUST REPLACE AND MAINTAIN.

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

BAKERY AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN.

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

NEW RUBBER GASKETS NEEDED ON REACH IN COOLERS MUST CORRECT AND MAINTAIN.

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

THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, DONUT EQUIPMENT, ALL DRINK DISPENSORS, INTERIOR OF ICE MACHINE, AND REACH IN COOLERS TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.

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

FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN.

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

HOLE IN WALL NEAR DISH MACHINE IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.

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

LIGHT SHEILDS IN BAKERY SIDE IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL ICE SCOOPS MUST BE STORED IN A CLEAN SANITIZED CONTAINER. CORRECT AND MAINTAIN.

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

OBSERVED REAR HANDSINK NEXT TO PREP TABLE WITH NO SPLASH GUARD, SAME AT FRONT PREP AREA (BEFORE MIXER), INSTRUCTED TO PROVIDE IN BOTH AREAS OR MOVE FRONT MIXER.

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

OBSERVED THE FOLLOWING NOT CLEAN: FRONT SYRUP NOZZLES, REAR #10 CAN OPENER, AND CUP CAKE TRAY'S @ GLAZE STATION, INSTRUCTED TO CLEAN AND SANITIZE THE ABOVE ITEMS.ALSO CLEAN INTERIOR OF COOK PREP AREA MICROWAVE, FRONT 2 DOOR COOLER(UNDER COUNTER) AND ...

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

OBSERVED CRACKED/MISSING FLOOR TILE IN FRONT MIXING MACHINE/DISH AREA IN BAKERY, INSTRUCTED TO REAIR/REPLACE.

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

OBSERVED THE REAR BAKERY CEILING LIGHT SHIELDS NOT CLEAN,

FOOD HANDLER REQUIREMENTS MET

OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, GIVEN COPY OF IDPH'S FOOD HANDLER INFO., INSTRUCTED TO PROVIDE.

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

SOME FOOD CONTAINERS NOT LABELED. MUST LABEL THEM

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

CLEAN THE DONUT MACHINE TOP SIDES, FRONT, BACK INSIDE OF MIXERS, OVEN FRYERS, CABINETS, DONUT FRYER, INTERIOR AND EXTERIOR OF POP MACHINE, REACH IN COOLERS, STEAM TABLE, PREP TABLES COOKING EQUIPMENT, HOODS ABOVE SHELVES.

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

FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT UNDER STORAGE SHELVES, WALK-IN FREEZERS, STORAGE AREAS, WATER HEATER AREA, AND DONUT PREP AREA. DETAIL CLEAN AND WHERE NEEDED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

WALLS IN BAKERY AREA, FRONT PREP LINE IN NEED OF CLEANING HAS SPLASHED ON FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NEED TO PROVIDE THEMOMETERS IN THE TWO DOOR COOLERS UNDER THE COUNTER IN THE FRONT PREP AERA.

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

ALL UNNECESSARY CLUTTER IN THE BACK WATER HEATER ROOM IN NEED OF CLEANING AND ORGANIZING TO PROPERLY STORE EMPLOYEES BELONGINGS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

CUTTING BOARD AT FRONT PREP LINE NOT CLEAN, STAINED. INSTD TO REPAIR/REPLACE SAME.

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

LIGHTSHILEDS THRU-OUT NOT CLEAN. CLEAN SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.

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

FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL BUILD. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS UNDER DISHMACHINE IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

MUST INSTALL HANDSINK AT FRONT WAIT AREA.

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

ALL FOOD HANDLERS INCLUDING WAIT STAFF AND FRONT COUNTER PERSON MUST WEAR HAIR RESTRAINTS AND OR LONG HAIR TIED COMPLETELY BACK AT ALL TIMES WHILE IN FOOD PREP AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

KNIVES MUST BE STORED IN A CLEAN SANITIZED CONTAINER NOT STUCK BETWEEN A CABINET AND A WALL. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT ON FOOD SIDE, INTERIOR OF ICE MACHINE, DRINK DISPENSOR AT SOUTHEND OF COUNTER TO REMOVE LARGE AMOUNTS OF BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN DISH AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS IN STORAGE AREA, FRONT PREP LINE IN NEED OF CLEANING TO REMOVE SPLATTERS AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

LEAK AT FAUCET IN LADIES ROOM IN NEED COF REPAIR. MUST CORRECT AND MAINTAIN WATER AT CITY PRESSURE AT ALL TIMES.

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

KNIVES MUST BE STORED IN A CLEAN SANITIZED CONTAINER NOT STUCK BETWEEN A CABINET AND A WALL. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT ON FOOD SIDE, INTERIOR OF ICE MACHINE, DRINK DISPENSOR AT SOUTHEND OF COUNTER TO REMOVE LARGE AMOUNTS OF BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS IN DISH AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS IN STORAGE AREA, FRONT PREP LINE IN NEED OF CLEANING TO REMOVE SPLATTERS AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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...

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. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice...

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. KNIVES MUST BE STORED IN A CLEAN SANITIZED CONTAINER NOT STUCK BETWEEN A CABINET AND A WALL. MUST CORRECT AND MAINTA...

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. THE FOLLOWING IN NEED OF CLEANING: ALL COOK...

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 IN DISH AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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 IN STORAGE AREA, FRONT PREP LINE IN NEED OF CLEANING TO REMOVE SPLATTERS AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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...

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. ALL UTENSILS FOR DONUTS IN NEED OF CLEANING AND ...

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. CABINETS IN THE FRONT IN NEED OF REPAIR TO PROPERLY SEAL TO STORE ALL EMPLOYEES BELONGINGS. MUST CORRECT AND MAINTAI...

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. MUST CLEAN ALL COOKING EQUIPMENT AND MAINTA...

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 THROUGHOUT, REMOVE ALL STANDING WATER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. MUST CLEAN ALL AIR VENTS TO REMOVE DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET EROOM...

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...

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. NEW CUTTING BOARDS NEEDED. WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE 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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COOK...

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 THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT UNDER STORAGE SHELVES, WALK-IN FREEZERS, STORAGE AREAS, WATE...

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 AND CEILINGS IN NEED OF CLEANING TO REMOVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. WASHROOMS IN...

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...

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. ALL ICE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER. WIPING CLOTMUST CORRECT AND MAINTAIN AT AL...

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 LARGE FOOD CONTAINERS NOT LABELED FLOUR,SALT ECT. INSTRUCTED TO LABEL SAME.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN THE DONUT FRYERS,THE HOODS AND FILTERS ABOVE, SHELVES IN THE FOOD STORAGE ROOM AND THE TRAVEL RACKS. INSTRUCTED IN CLEAN SAME.

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. SOME THERMOMETERS ARE MISSING IN THE WALK IN COOLER AND ...