India House

HANDS CLEAN & PROPERLY WASHED

NOTED EMPLOYEE WHILE WEARING GLOVES TO CLEAN DIRTY DISHES TO LOAD THEM INSIDE THE DISH WASHING MACHINE DID NOT CHANGE THE GLOVES BEFORE REMOVING THE CLEAN DSHES FROM THE DISH WASHING. INSTRUCTED TO ALWAYS CHANGE GLOVES PRIOR TO REMOVING CLEAN DISHES ...

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP/DISH WASHING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NOTED SPRAYERS AT THE 3 COMPARTMENT SINKS AND ONE COMPARTMENT SINK AT THE DISHWASHING HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE ESPECIALLY AT THE REAR DISH WASHERS AREA AND BASEMENT DRY STORAGE AREA.MUST ALS CLEAN AND MAINTAIN FLOOR DRAINS AT THE REAR 3 COMPARTMENT SINK.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NO LABEL FOUND ON BULK STORAGE CONTAINER IN KITCHEN; INSTRUCTED TO LABEL CONTAINER WITH NAME OF PRODUCT INSIDE OF CONTAINER.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE UNLABELED BULK STORAGE CONTAINER IN THE KITCHEN AREA NEEDS CLEANING; CLEAN EXTERIOR OF CONTAINER.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED A LEAK AT THE FAUCET OF THE ONE COMP SINK BEHIND THE BAR; INSTRUCTED TO REPAIR LEAK AT FAUCET.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOORS UNDER SOME STORAGE SHELVES IN THE BASEMENT NEED CLEANING; INSTRUCTED TO CLEAN. OBSERVED THE FLOOR UNDER THE FRYERS IN THE KITCHEN NEED CLEANING; CLEAN FLOOR.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO CLEAN THE VENT SYSTEM ABOVE THE HIGH TEMP DISHMACHINE TO REMOVE BUILD UP.

HANDS CLEAN & PROPERLY WASHED

FOOD EMPLOYEE SWITCHED FROM PREPARING RAW CHICKEN TO READY-TO-EAT BREAD WITHOUT WASHING HANDS AND CHANGING GLOVES BETWEEN TASKS. FOOD EMPLOYEE MUST PRACTIVE GOOD HYGIENE BY PROPERLY WASHING HANDS WHEN CHANGING TASKS. DISCUSSED PROPER HAND WASHING WIT...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

HAND SOAP NOT PROVIDED AT HAND WASHING SINKS LOCATED IN THE NAAN STATION AREA AND 3COMARTMENT SINK AREA. FACILITY MUST ENSURE ALL HANDSINKS ARE SUPPLIED WITH HAND SOAP. PRIORITY FOUNDATION VIOLAITON 7-38-030 (c) CITATION ISSUED.

FOOD SEPARATED AND PROTECTED

OBSERVED RAW EGGS STORED ABOVE YOGURT IN THE WALK-IN COOLER (NEAR NAAN STATION) AND RAW CHICKEN ABOVE SAUCES IN WALK-IN COOLER (NEAR 3COMPARTMENT SINK). MANAGER RELOCATED RAW EGGS AND RAW CHICKEN TO THE BOTTOM SEHLVES. PRIORITY VIOLATION 7-38-005 CIT...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

HOT WATER RINSE CYCLE AT HIGH TEMPERATURE DISH MACHINE IS LESS THAN 180F AND IS MEASURED AT 112.4F. FACILITY MUST REPAIR UNIT SO THAT HOT RINSE IS MAINTAINED BETWEEN 180-194F. UNIT WAS TAGGED AND HELD FOR INSPECTION. FACILITY MUST REACH OUT TO HEALTH...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED CHLORINE SANITIZER CONCENTRATION AT 0PPM AT BAR DISH MACHINE. INSTRUCTED TO MAINTAIN IT AT 50-200PPM. UNIT WAS TAGGED AND HELD FOR INSPECTION. FACILITY CANNOT USE THE DISH MACHINE UNIT IT MAINTAINS A CONCENTRATION BETWEEN 50-200PPM. ONCE REP...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED INTERIOR DRIP PLATE OF ICE MACHINE SLIGHTLY SOILED. FACILITY MUST CLEAN AND MAINTAIN.

TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS

OBSERVED TCS ITEMS SALAD, POTATO/EGG SALAD, AND YOGURT HELD ON BUFFET LINE AT ROOM TEMPERATURE WITHOUT PROPER LOGS/TIME LABELS. INSTRUCTED COLD (41F) TCS ITEMS MAY ONLY BE KEPT OUT OF TEMPERATURE UP TO 6 HOURS AND LOGS/LABELS MUST BE KEPT INDICATING ...

APPROVED THAWING METHODS USED

ROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN COMMERICIAL REDUCED OXYGEN PACKAGING (ROP) IN REACH IN COOLER. PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED EXPOSED FOOD WITH NO PROPER COVERING IN CONTACT WITH DRIPPING WATER FROM LEAKING CONDENSER IN THE WALK-IN COOLER (NEAR 3COMPARTMENT SINK). FACILITY MUST RELOCATE FOOD ITEMS AND COVER FOOD THAT IS COOLED DOWN TO 41F.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED SINGLE USE PLASTIC CUP WITHOUT A HANDLE USED AS A SCOOP IN A GREEN SAUCE CONTAINER LOCATED IN THE WALK-IN COOLER NEAR THE NAAN STATION. FACILITY MUST REPLACE WITH A SCOPP THAT HAS A HANDLE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED CONTAINERS OF FOOD STORED ON THE FLOOR IN THE WALK-IN FREEZER. FACILITY MUST ENSURE ALL ITEMS ARE AT LEAST 6 INCHES ABOVE THE FLOOR.

WIPING CLOTHS: PROPERLY USED & STORED

IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREPARATION UNIT SURFACE IN RAW/COOKED CHICKEN AND NAAN STATION. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONT...

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

LEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR/TEST STRIPS IS NOT PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE FOR THE HOT TEMPERATURE DISHWASHER. FACILITY MUST PROVIDE HOT WATER TEMPERATURE-SENSATIVE THERMOMETER/T...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

DRAIN STOPPERS AT 3 COMPARTMENT SINK IN KITCHEN IS NOT WORKING PROPERLY TO HOLD WATER WITHOUT DRAINING. FACILITY MUST PROVIDE STOPPERS FOR THE 3 COMPARTMENT SINK TO ALLOW FOR PROPER WASH, RINSE, AND SANITIZER SET UP. MANAGER PROVIDED DRAIN STOPPERS D...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED RIPPED CASE COVERING ON CEILING PIPES LOCATED IN BASEMENT. FACILITY MUST RE-CASE COVERED PIPINGS AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED 2 OF 4 CITY CERTIFIED MANAGERS THAT DO NOT HAVE A VALID FOOD ALLERGEN CERTIFICATION. ALL CITY/PENDING CITY CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION AND PROVIDE ON SITE.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATION DATED ON 3/21/22 REPORT #: 2553182 HAS NOT BEEN CORRECTED; #47) 4-501.11: OBSERVED LEAKING CONDENSER IN WALK-IN COOLER LOCATED NEAR ALLEY EXIT DOOR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION. PRIORITY ...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIOR...

FOOD SEPARATED AND PROTECTED

OBSERVED OPEN BOX OF FROZEN DESSERT IN FREEZER WITH OTHER PACKAGED DESSERTS IN BASEMENT NEAR WALK-IN FREEZER. INSTRUCTED TO CORRECT.

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

OBSERVED BROKEN GASKET AND LEAKING CONDENSER IN WALK-IN COOLER LOCATED NEAR ALLEY EXIT DOOR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LOOSE FAUCET AT EXPOSED HAND WASHING SINK IN NAAN STATION. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASH SIGNAGE AT EXPOSED HAND WASH SINK IN BAR, DISH PIT, AND NAAN COOKING STATION.INSTRUCTED TO INSTALL AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED SEVERAL BULK CONTAINERS OF SPICES AND SEASONINGS AT END OF COOK LINE IN REAR PREP AREA WITHOUT LABELS. INSTRUCTED TO LABEL ALL ITEMS WITH THE COMMON NAME IN ENGLISH.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BLACK SLIME IN THE CAULK AROUND 3 COMPARTMENT SINK AND HIGH TEMPERATURE DISH MACHINE LOCATED IN REAR PREP AREA. INSTRUCTED TO REMOVE, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN.

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

NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT/ DIARRHEA CLEANUP KIT ON SITE, INSTRUCTED TO OBTAIN.

PROPER COLD HOLDING TEMPERATURES

FOUND 1500 LBS OF YOGURT STORED IN LARGE POTS THAT WAS MADE ON SITE AT 84.4F STORED IN WALK-IN COOLER. INSTRUCTED MANAGER TO KEEP SUCH FOOD HELD AT 41F OR LOWER. FOOD DISCARDED VALUED AT $400. PRIORITY VIOLATION ISSUED 7-38-005

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

NO VARIANCE OF SITE FOR YOGURT MAKING ON SITE. INSTRUCTED TO DISCONTINUE PROCESS IMMEDIATELY. MUST CONTACT THE OFFICE OF CDPH FOR VARIANCE APPROVAL. NO CITATION ISSUED

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

NO VARIANCE OBTAINED FOR ON SITE YOGURT MAKING, INSTRUCTED TO CEASE AND DESIST IMMEDIATELY UNTIL PROPER VARIANCE OBTAINED. NO CITATION ISSUED

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

FOOD CONTAINER NOT BEARING THE CORRECT NAME TAG FOR THE FOOD STORED IN, FOUND SEVERAL WHITE POWEDERED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

DAMAGED INSULATION ABOVE FOOD CONTAINER STORAGE. EMPLOYEES PERSONAL FOOD STORED NEST TO CUSTOMERS FOOD. INSTRUCTED TO REPAIR AND SEPARATE FOODS.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER. INSTRUCTED TO OBTAIN.

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

OBSERVED TRAYS OF POTENTIALLY HAZARDOUS FOODS STORED ON ICE AT THE SALAD BAR AT IMPROPER TEMPERATURES: NOTED CUT MELON, 51 DEGREES F AND YOGURT BASED SAUCE, 53 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 5 LBS WORTH $10 OF THIS PRODUCT. ALSO OBSERVED M...

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

OBSERVED BULK DRY GOODS AND SPICES THROUGHOUT DRY STORAGE AND COOK LINE WITHOUT PROPER LABELS. MUST PROVIDE AND MAINTAIN.

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

OBSERVED DRY GOODS STORED UNDER EXPOSED WASTEWATER PIPES IN BASEMENT DRY STORAGE AREAS. MUST NOT STORE FOODS DIRECTLY UNDER EXPOSED WASTEWATER PIPES, OR PROVIDE FORM OF WATER TIGHT SHIELDING AROUND THE PIPES. OBSERVED PLASTIC FILM AND FOIL COVERING S...

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

OBSERVED DAMAGED WALL BEHIND ONION/POTATO DRY STORAGE AREA IN BASEMENT. INSTRUCTED TO REPAIR WALL TO BE SMOOTH AND EASILY CLEANABLE.

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

FACILITY IS MAKING YOGURT ON SITE WITHOUT DEPARTMENT APPROVAL LETTER. INSTRUCTED TO DISCONTINUE UNTIL OBTAINED.

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

REUSING OLD EMPTY MILK JUGS TO STORE JUICE AND YOGURT, INSTRUCTED NOT TO REUSE EMPTY MILK CONTAINERS.

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

INADEQUATE LIGHTING IN 1ST FLOOR MEAT WALK-IN COOLER.INSTRUCTED TO PROVIDE.

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

NO VENTILATION IN BOTH EMPLOYEES TOILET ROOMS, INSTRUCTED TO PROVIDE. ATTACHED GARDEN HOSE TO 3-COMP SINK AND SPRAYER FAUCETS WITHOUT A VACUUM BREAKER, INSTRUCTED REMOVE OR INSTALL A VACUUM BREAKER.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

OBSERVED LARGE BUS TUB OF APPROXIMATLY 20 LBS OF PARTIALLY FROZEN CHICKEN STORED ON FLOOR UNDERNEATH 2 COMPARTMENT SINK AT AMBIENT AIR TEMPERATURE. CHICKEN WAS IMPROPERLY THAWING. CHICKEN WAS REMOVED FROM FLOOR AND PLACED IN 2 COMPARTMENT SINK UNDER ...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED LOW TEMPERATURE DISH MACHINE BEHIND BAR WAS FOUND AT 0 PPM OF CHLORINE. DISH MACHINE WAS REPAIRED DURING INSPECTION 7-38-030

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

OBSERVED PREPARRED FOOD ITEMS IN WALK IN COOLERS NEED TO BE LABELED AND DATED.

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

OBSERVED LOWER SHELFS OF PREP TABLES WHEN YOU FIRST ENTER KITCHEN CONTAINING RUST. MUST RESTORE LOWER SHELFS OF PREP TABLES TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.

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

OBSERVED BUILD UP INSIDE SODA GUN HOLDERS. CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED NO THERMOETERS IN REACH IN REFRIGERATOR BEHIND COOKING LINE. INSTALL AND MAINTAIN THERMOMETERS IS ALL REFIRGERATION UNITS AND MAINTAIN. THERMOMTERS NEED TO BE CONSPICUOUS AND CHECKED OFTEN TO INSURE ALL REFRIGERATION UNITS ARE AT 40F OR LESS...

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

OBSERVED LARGE BUS BUCKET OF PARTIALLY FROZEN CHICKEN STORED ON FLOOR. CHICKEN WAS REMOVED FROM FLOOR DUNING INSPECTION. MANAGER WAS INSTRUCTED THAT ALL FOOD NEEDS TO BE AT LEAST 6 INCHES OFF FLOOR AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WIPING CLOTHS ON COUNTERS. MUST STORE WIPING CLOTHS IN SANITIZER WHEN NOT IN USE.

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

CUTTING BOARD SURFACES WITH DEEP CUTS/STAINED STORED ON SHELVINGS.INSTRUCTED CUTTING BOARDS AND MAINTAIN. BLACKENED WORNED-OUT CAULK ALONG THE DISHMACHINE MUST BE REMOVED, SURFACE MUST BE SMOOTH,EASILY CLEANABLE.

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

REMOVE DUSTS ACCUMULATIONS ON VENTS INSIDE THE TOILET ROOMS AND DETAIL CLEAN AND SANITIZE WALLS THROUGHOUT THE KITCHEN PREP AREAS TO REMOVE SPLASHED FOOD DEBRIS AND REMOVE DUCT TAPE FROM ELECTRIC OUTLETS IN KITCHEN PREP AREAS.

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

CUTTING BOARD SURFACES WITH DEEP CUTS/STAINED STORED ON SHELVINGS.INSTRUCTED CUTTING BOARDS AND MAINTAIN. BLACKENED WORNED-OUT CAULK ALONG THE DISHMACHINE MUST BE REMOVED, SURFACE MUST BE SMOOTH,EASILY CLEANABLE.

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

REMOVE DUSTS ACCUMULATIONS ON VENTS INSIDE THE TOILET ROOMS AND DETAIL CLEAN AND SANITIZE WALLS THROUGHOUT THE KITCHEN PREP AREAS TO REMOVE SPLASHED FOOD DEBRIS AND REMOVE DUCT TAPE FROM ELECTRIC OUTLETS IN KITCHEN PREP AREAS.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM INSPECTION REPORT#1975823 DATED:11/21/2016. 16-OBSERVED THE HOT FOOD BUFFET TABLES WITH NO SNEEZE GUARDS OR OTHER BARRIER TO PROTECT OPEN FOODS DURING THIS INSPECTION. INSTRUCTED TO PROVIDE AND INSTALL P...

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

SEE VIOLATION#14.

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

CUTTING BOARD SURFACES WITH DEEP CUTS/STAINED STORED ON SHELVINGS.INSTRUCTED CUTTING BOARDS AND MAINTAIN. BLACKENED WORNED-OUT CAULK ALONG THE DISHMACHINE MUST BE REMOVED, SURFACE MUST BE SMOOTH,EASILY CLEANABLE.

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

REMOVE DUSTS ACCUMULATIONS ON VENTS INSIDE THE TOILET ROOMS AND DETAIL CLEAN AND SANITIZE WALLS THROUGHOUT THE KITCHEN PREP AREAS TO REMOVE SPLASHED FOOD DEBRIS AND REMOVE DUCT TAPE FROM ELECTRIC OUTLETS IN KITCHEN PREP AREAS.

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED 2 CONTAINERS OF COOKED CHICKEN HELD ON BOTTOM SHELVING OF PREP TABLE AT TEMPERATURES OF 68.7F-100.1F. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AND...

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

OBSERVED THE HOT FOOD BUFFET TABLE WITH NO SNEEZE GUARD OR OTHER BARRIER TO PROTECT OPEN FOODS DURING THIS INSPECTION. INSTRUCTED TO PROVIDE AND INSTALL A SNEEZE GUARD FOR THE HOT BUFFET TABLE AND MAINTAIN.FLY STRIP ABOVE THE REAR TANDOORI PREP AREA ...

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

OBSERVED 2 LIVE ROACHES CRAWLING ON FLOOR AROUND THE COOKING EQUIPMENT AT THE REAR TANDOORI PREP AREA AND LIVE FRUIT FLIES IN THE PREP AREAS AND BAR AREA, HALL WAY LEADING TO BASEMENT ONION STORAGE AREA. APPROXIMATELY 20 LIVE FRUIT FLIES WERE OBSERVE...

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

OBSERVED SOME WHITE BULK FOOD CONTAINERS IN THE BASEMENT DRY STORAGE AREA NOT LABELED.INSTRUCTED TO LABEL BULK FOOD CONTAINERS AND MAINTAIN. COOKED/PREPARED FOODS INSIDE THE WALK-IN-COOLER MUST HAVE LABEL AND DATE AND MAINTAIN.

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

POTS,PANS AND SINGLE SERVICE ARTICLES IN KITCHEN PREP AREAS MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

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

CUTTING BOARD SURFACES WITH DEEP CUTS/STAINED STORED ON SHELVINGS.INSTRUCTED CUTTING BOARDS AND MAINTAIN. BLACKENED WORNED-OUT CAULK ALONG THE DISHMACHINE MUST BE REMOVED, SURFACE MUST BE SMOOTH,EASILY CLEANABLE.

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

FLOORS ALONG WALLS AND IN ALL CORNERS OF KITCHEN AND BASEMENT DRY STORAGE ROOMS IN NEED FOR A DETAIL CLEANING AND REPLACE BROKEN FLOOR TILES AT THE REAR TANDOORI PREP AREA.

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

REMOVE DUSTS ACCUMULATIONS ON VENTS INSIDE THE TOILET ROOMS AND DETAIL CLEAN AND SANITIZE WALLS THROUGHOUT THE KITCHEN PREP AREAS TO REMOVE SPLASHED FOOD DEBRIS AND REMOVE DUCT TAPE FROM ELECTRIC OUTLETS IN KITCHEN PREP AREAS.

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

CEILING LIGHT SHIELD IS MISSING ABOVE THE DISHWASHING 3 COMPARTMENT SINK AND INSIDE THE KITCHEN WALK-IN-COOLER.INSTRUCTED TO PROVIDE LIGHT SHIELDS FOR LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED SMALL WATER LEAK AT LEFT DRAIN PIPE BENEATH THE DISHWASHING 3 COMPARTMENT SINK COMPARTMENT AND WET PLASTIC BAG WRAPPED AROUND PIPE AT DISHMACHINE 1 COMP SPRAYER MUST BE REMOVED.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE COOKLINE PREP COOLER WITH AN AIR TEMPERATURE OF 50.1F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGPLANT,CHICKEN, FISH AND CHEESE. UNIT TAGGED HELD FOR INSPECTION. MU...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED EGGPLANT AT 46.0F,LAMB AT 46.1F,CHICKEN AT 46.2,CHICK PEA AT 47.2F ETC. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION ...

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

LOW TEMPERATURE DISH MACHINE AT BAR IN USE NOT SANITIZING, CHEMICAL 0 PPM DURING THIS INSPECTION. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN SANITIZER AT 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-I...

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

OBSERVED 7 LIVE ROACH CRAWLING ON WALL AND FLOOR AROUND THE ICE MACHINE STORED IN BASEMENT DRY STORAGE ROOM AND 1 LIVE ROACH CRAWLING ON FLOOR AT KITCHEN 1ST FLOOR WEST PREP STATION. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AFFECTED AREAS.PEST C...

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

THE FOLLOWING REQUIRE A DETAIL CLEANING COOLERS AND DRY FOOD SHELVINGS AND CUTTING BOARDS IN KITCHEN PREP AREAS,BAR GUNS AND HOUSINGS ATTACHED AT BAR,INTERIORS OF EMPLOYEE BASEMENT LOCKERS,INTERIOR BOTTOM COMPARTMENT OF DEEP FRYERS AND PIPES WITH HEA...

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

FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES INCLUDING BASEMENT DRY STORAGE/EMPLOYEE LOCKER ROOM/STORAGE ROOMS REQUIRE A DETAIL CLEANING.

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

OBSERVED MISSING LIGHT SHIELD INSIDE THE KITCHEN CENTER WALK-IN-COOLER.INSTRUCTED TO PROVIDE MISSING LIGHT SHIELD AND MAINTAIN.

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

OBSERVED SMALL WATER LEAK AT DRAIN PIPE BENEATH THE 2 COMPARTMENT SINK NEXT TO PREP LINE COOLER AND REMOVE PLASTIC BAG WRAPPED AROUND PIPE AT DISHMACHINE 1 COMP SPRAYER.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.

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

ELEVATE STORED ITEMS AT LEAST 6" OFF THE FLOOR IN ALL STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.

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

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER THE KITCHEN PREP TO BE IMPROPER:-LENTIL 45.7F,CHICKPEA 62.7F,SPINACH 57.1F,SHRIMP 45.0F,BEANS 45.3F,LAMB 62.4F,CHICKEN 51.7F. MANAGER IMMEDIATELY AND V...

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

NOTED APPROXIMATELY 6 LIVE ROACHES ON FLOOR AROUND THE HEATING UNIT AT THE BASEMENT FOOD STORAGE. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

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

INSTRUCTED TO DETAIL CLEAN SPICE SHELVES WITH FOOD PARTICLES AND DEBRIS.NOTED KNIVES STORED BETWEEN PREP TABLES AND WALLS AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO CLEAN PROPERLY STORE KNIVES AT A KNIFE RACK OR A DESIGNATED AREA.

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

NOTED CRACKED FLOOR TILES BY REAR EXIT DOOR AT THE KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN. MUST ALSO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE COOKING AREAS.

FOOD HANDLER REQUIREMENTS MET

NOTE EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE ON SITE. INSTRUCTED TO HAVE ALL EMPLOYEES ENROLLED IN TO THE FOOD HANDLERS PROGRAM.

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

NOTED FOOD ITEMS INSIDE ALL COOLERS AND REFRIGERATION UNITS NOT LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH NAMES OF PRODUCT, PREPARED BY DATE OR USE BY DATE INCLUDING ALL BULK ITEMS AT THE BASEMENT DRY STORAGE AREA

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED SERVICE COOLER AT THE TANDOORI FOOD PREP AREA WITH IMPROPER TEMPERATURE OF 47.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. MANAGER IMMEDIATELY CALLED COMPANY FOR REPAIRS. CITATION ISSUED FOR CRIT...

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLERS, SERVICE COOLERS AND ON HOT HOLD UNITS TO BE IMPROPER.LENTIL SOUP 121.6F,CHICKEN IN ASSORTED SAUCES(45.1F,51.3F,48.7F,44.5) EGG PLANT 47.1F,LENTIL 50...

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

NOTED PINKISH,YELLOWISH SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT OF ICE MACHINE DRIPPING ON TO THE ICE. INSTRUCTED NOT TO USE ICE MACHINE UNTIL PROPERLY CLEANED AND SANITIZED. MANAGER IMMEDIATELY HAD EMPLOYEES START CLEANING THE ICE MACHINE. INST...

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

NOTED 4.5 LBS OF SHRIMP IN WATER INSIDE A BOWL AT THE FOOD PREP TABLE BEING THAWED PER MANAGER. INSTRUCTED TO THAW FOOD EITHER UNDER COLD RUNNING WATER OR INSIDE REFRIGERATION UNITS. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF FOOD ITEM WORTH $13...

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

NOTED FOOD ITEMS INSIDE ALL COOLERS AND REFRIGERATION UNITS NOT LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH NAMES OF PRODUCT, PREPARED BY DATE OR USE BY DATE INCLUDING ALL BULK ITEMS AT THE BASEMENT DRY STORAGE AREA.

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

INSTRUCTED TO DETAIL CLEAN SHELVES THROUGH OUT THE KITCHEN PREP AREA WITH SPILLS OF CONDIMENTS, CLEAN SERVICE COOLERS AT THE KITCHEN WITH SPILLS AND FOOD PARTICLES, CLEAN INSIDE SODA GUN HOLDERS WITH GRAYISH DISCOLORATION AND MAINTAIN.

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY UNDERNEATH 3 COMPARTMENT SINK, AT ALL COOKING AREAS AND AT THE DISH WASH AREA. MUST UPGRADE HOUSE KEEPING.

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

NOTED A BLACK MOLDY SUBSTANCE ON WALL ALONG 4 COMPARTMENT SINK AT THE REAR. INSTRUCTED TO DETAIL CLEAN WALLS AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED DIRTY WASH CLOTHS SCATTERED THROUGHOUT THE KITCHEN PREP. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

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

NOTED PRECOOKED AND PREPARED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. MUST PROPERLY LABEL FOOD ITEMS WITH NAME, DATE AND TIME.

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

FOUND POTENTIALLY HAZARDOUS FOODS IN PREP COOLER AT IMPROPER INTERNAL TEMPERATURE SUCH AS: LAMB AT 48.8F, CHICKEN AT 48.8, RAW CHICKEN AT 52.5F, FISH AT 46.3 AND SHRIMP AT 47.8F.TOTAL WEIGHT 15LBS AND COST AT $100.OO. ALL FOODS WERE VOLUNTARILY DISCA...

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

NOTED OVER 50 LIVE FLIES IN BASEMENT DRY STORAGE AREA WHERE ONIONS ARE STORED ON THE WALLS,WIRES AND IN THE CEILING. INSTRUCTED MANAGER TO ELIMINATE FLIES AND CLEAN AND SANITIZE EFFECTED AREAS. ALSO CALL PEST CONTROL COMPANY FOR SERVICE. SERIOUS CITA...

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

NOTED PRECOOKED AND PREPARED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. MUST PROPERLY LABEL FOOD ITEMS WITH NAME, DATE AND TIME.

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

MUST CLEAN EXTERIOR OF COOKING EQUIPMENT TO REMOVE FOOD SPILLS. ALSO INTERIOR OF WALK IN COOLER AND FREEZER.

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

FLOORS NEED DETAIL CLEANING THROUGH OUT PREMISES TO REMOVE SPILLS AND DEBRIS.

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

(7-38-020) INADEQUATE PEST CONTROL. FOUND 2-LIVE ROACHES ON THE BOTTOM, LEFT WALL OF FRONT HANDSINK IN KITCHEN AREA; 3-LIVE ROACHES ON THE FLOOR UNDER A PREP TABLE IN KITCHEN. INSTRUCTED TO CLEAN/SANITIZE AFFECTED AREAS. All necessary control measu...

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

ALL FOODS STORED IN COOLERS THRU-OUT PREMISES MUST BE DATED/LABELED. All food not stored in the original container shall be stored in properly labeled containers.

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

ALL CLEAN PLATES MUST BE INVERTED AT SERVICE/BUFFET LINE. 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 a...

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

ALL ALUMINUM FOIL COVERS OR CARDBOARD LINERS ON SHELVES/BOTTOM OF PREP TABLES MUST BE REMOVED. THE SNEEZEGUARDS ABOVE INDIVIDUAL HOT-HOLDING UNITS ON BUFFET TABLES MUST BE LOWERED ENOUGH TO PREVENT CONTAMINANTS. SPLASHGUARD NEEDED TO THE RIGHT OF THE...

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

FLOORS ALONG WALLBASES THRU-OUT PREMISES, INCLUDING WALK-IN COOLER/FREEZER & UNDER SHELVINGS-MUST BE KEPT CLEAN; FLOOR AT DISHROOM & BAR MUST BE KEPT DRY ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clea...

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

ALL DUSTY FAN GUARDS, CONDENSERS, CEILING VENTS & TILES AROUND THESE VENTS MUST BE FREE OF DUST BUILD-UP. ANY OPEN SEAM BETWEEN THE WALL & BASEBOARDS AT FRONT COOK'S LINE MUST BE SEALED, INCLUDING GAPS/CRACKS/CREVICES ON WALLS. WALLS UNDER 3-COMP SIN...

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

LEAK AT BOTTOM PIPE (RIGHT SIDE) OF 2-COMP SINK, AT REAR COOK'S LINE MUST BE FIXED. STOPPERS NEEDED AT OTHER 3-COMP SINK IN DISHROOM AREA. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, ven...

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. Cutting boards in poor repair at Clay Oven prep. Instructed manager to replace damaged cutting boards also must remov...

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. Observed accumilated food debris inside prep coolers rubber door gaskets and at interior of prep coolers. Instructed...

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. Dairy Walk In Cooler light cover cracked. Must replace cover.

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...