LA Fiesta Bakery

NON-FOOD/FOOD CONTACT SURFACES CLEAN

WIRE STORAGE RACKS IN FRONT PREP AREA WITH DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

DEBRIS ACCUMULATION ON WALL BEHIND 3-COMPARTMENT SINK IN FRONT PREP AREA. INSTD TO CLEAN AND MAINTAIN

PERSONAL CLEANLINESS

FOOD HANDLER WITH BEARD WITHOUT BEARD RESTRAINT. INSTD TO WEAR BEARD RESTRAINT AND MAINTAIN

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

EQUIPMENT STORED ON FLOOR IN REAR PREP AREA. INSTD TO ELEVATE AND MAINTAIN.

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

WORN SURFACES, PEELING PAINT ON DOOR FROM REAR BAKERY TO WAREWASHING AREA. INSTD TO REMOVE PEELING PAINT AND HAVE SURFACE SMOOTH AND EASILY CLEANABLE

NON-FOOD/FOOD CONTACT SURFACES CLEAN

EXCESSIVE ICE ACCUMULATION IN DEEP FREEZERS. INSTD TO REMOVE ICE AND MAINTAIN

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK CONTAINERS NOT LABELED IN REAR PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINTERS WITH COMMON NAME OF FOOD.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED FLY STRIPS HANGING NEAR EXPOSED AND 3-COMPARTMENT SINKS IN PREP AREAS. INSTRUCTED MANAGER TO REMOVE ALL FLY STRIPS FROM PREP AREA.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED PLASTIC CUP USED AS DISPENSING UTENSILS INSIDE CARAMEL CONTAINER. INSTRUCTED MANAGER TO PROVIDE LONG HANDLE DISPENSING UTENSILS TO PREVENT CONTAMINATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DEBRIS ON BULK CONTAINERS, SHELVING UNITS, PREP TABLES, MIXERS, COOLERS AND FREEZERS IN PREP AREA, INSIDE CABINETS UNDER DISPLAY CASES IN SALES AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAKING FAUCET ON LARGE 3-COMPARTMENT SINK IN REAR PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MISSING FAN GUARD COVER INSIDE WALK-IN COOLER. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED DAMAGED LIGHT SHIELD IN FRONT PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

OBSERVED EMPLOYEE EATING CHURRO IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE SEPARATE AREA FOR EMPLOYEE MEALS.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

OBSERVED FOOD HANDLER TOUCHING READY TO EAT CHURROS WITH BARE HANDS WHILE PACKAGING CHURROS INTO BOXES FOR SERVICE. FOOD EMPLOYEES MAY NOT CONTACT EXPOSED, READY TO EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, S...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED HANDLES OF DISPENSING UTENSILS LAYING ON TOP OF FOOD INSIDE BULK CONTAINERS. INSTRUCTED MANAGER TO STORE ALL HANDLES ABOVE FOOD TO PREVENT CONTAMINATION.

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

OBSERVED SOILED CARDBOARD ON FLOOR AND BOTTOM SHELVES OF PREP TABLES IN PREP AREAS. INSTRUCTED MANAGER TO REMOVE ALL SOILED CARDBOARD IN ALL AREAS FOR EASY CLEANING AND PEST CONTROL.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF BULK CONTAINERS, MIXERS, PREP TABLES, FRYERS, COOLERS, SHELVING UNITS AND ROLLING CARTS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAK UNDER HAND WASHING SINK IN REAR PREP AREA, LEAKING HOT WATER HANDLE ON HAND WASHING SINK IN FRONT PREP AREA, DAMAGED HOT WATER HANDLE AND MISSING TOP OF BACK FLOW DEVICE ON UTILITY SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SMOKE BUILDUP, FOOD DEBRIS AND SPILLS ON CEILINGS, WALLS AND FLOORS IN PREP AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

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

NON-FOOD/FOOD CONTACT SURFACES CLEAN

ALL FRYERS IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

ALL WHEELS OF EQUIPMENT IN NEED OF CLEANING, ALL BAKING RACKS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS THROUGH OUT PREP AREA IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

WORN LABELS ON DRY STORAGE CONTAINERS. INSTD TO LABEL AND MAINTAIN

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

DISPLAY CASE DOORS IN POOR REPAIR, CRACKED SURFACES. INSTD TO REPAIR AND MAINATAIN

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED NO LABELS ON PACKAGED CANDY POPS DISPLAYED FOR CUSTOMER SERVICE AT FRONT REGISTER. INSTRUCTED MANAGER TO LABEL WITH INGREDIENTS, NET WEIGHT, BUSINESS NAME AND ADDRESS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK FOOD CONTAINERS NOT LABELED IN BAKERY PREP AREA. INSTRUCTED TO LABEL ALL BULK CONTAINERS WITH COMMON NAME.

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

OBSERVED GASKET DAMAGED ON RIGHT DOOR OF TWO DOOR COOLER IN COOKING AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON SHELVES, PREP TABLES, COOKING EQUIPMENT, COOLERS AND FREEZERS, RESIDUE ON INTERIOR SURFACES OF ICE DISPENSER. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DAMAGED FLOOR TILES IN BAKERY AREA. INSTRUCTED MANAGER TO REPLACE FLOOR TILES AND MAINTAIN.

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

OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION CITATION ISSUED 7-38-010

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY SUPPLIES. PRIORITY FOUNDATION 7-38-005

PROPER COLD HOLDING TEMPERATURES

OBSERVED COOKED CHICKEN 50.5F, COOKED BEEF 48.2F, RAW BEEF 47.8F STORED IN PREP AND REACH-IN COOLERS AT IMPROPER TEMPERATURE. INSTRUCTED MANAGER TO DISCARD 50LBS AND $100 OF FOOD. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATI...

PROPER DATE MARKING AND DISPOSITION

OBSERVED A VARIETY OF FOODS NOT PROPERLY LABELED, DATED (COOKED RICE, BEANS, CHICKEN, BEEF, SALSA, DICED TOMATOES, ETC) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR D...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY, DISCLOSURE OR REMINDER ON MENU. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY AND DISCLOSURE ON MENU. PRIORITY FOUNDATION CITATION ISSUED 7-38-005

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED REACH-IN 50.5F AND PREP COOLER 49.1F NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED MANAGER TO REPAIR COOLERS. ALL COOLERS MUST MAINTAIN 41F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO D...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO TEMPERATURE MEASURING DEVICE WITH SUITABLE SMALL DIAMETER PROBE TO MEASURE THIN MASSES OF FOOD. INSTRUCTED MANAGER TO PROVIDE PROPER THERMOMETER FOR INTERNAL TEMPERATURES OF COLD AND HOT FOODS. PRIORITY FOUNDATION CITATION ISSUED 7-38-005

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED NO LABELS ON PACKAGED CANDY POPS DISPLAYED FOR CUSTOMER SERVICE AT FRONT REGISTER. INSTRUCTED MANAGER TO LABEL WITH INGREDIENTS, NET WEIGHT, BUSINESS NAME AND ADDRESS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK FOOD CONTAINERS NOT LABELED IN BAKERY PREP AREA. INSTRUCTED TO LABEL ALL BULK CONTAINERS WITH COMMON NAME.

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

OBSERVED MULTI-USE KNIVES STORED BEHIND 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROPERLY STORE IN SANITARY MANNER.

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

OBSERVED GASKET DAMAGED ON RIGHT DOOR OF TWO DOOR COOLER IN COOKING AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON SHELVES, PREP TABLES, COOKING EQUIPMENT, COOLERS AND FREEZERS, RESIDUE ON INTERIOR SURFACES OF ICE DISPENSER. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED 3-COMPARTMENT FAUCET LEAKING IN COOKING AREA. INSTRUCTED MANAGER TO REPAIR FAUCET AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DAMAGED FLOOR TILES IN BAKERY AREA. INSTRUCTED MANAGER TO REPLACE FLOOR TILES AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED GREASE BUILDUP INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN VENTILATION HOOD AND MAINTAIN.

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

2-102.14(N) - NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN PRIORITY FOUNDATION VIOLATION 7-38-012(A).

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11(A) NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

5-203.11 - NO HANDWASHING SINK IN WEST BAKERY PREP AREA. INSTD TO PROVIDE HANDSINK IN SAME AREA WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE IN SAME AREA. PRIORITY FOUNDATION 7-38-030(C).

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

6-301.14- NO HANDWASHING SIGNS AT HANDSINK. INSTD TO PROVIDE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

3.501.17(A) VARIETY OF FOODS NOT PROPERLY LABELED, DATED (COOKED RICE, RICE, BEANS, ETC.) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHAL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAY...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11(A) NO DISCLOSURE OR REMINDER FOR CONSUMER ADVISORY. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.

THERMOMETERS PROVIDED & ACCURATE

4-302.12(A)- NO FOOD TEMPERATURE MEASURING DEVICE ON SITE FOR VERIFYING FOOD TEMPERATURES. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION CITATION ISSUED 7-38-005.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

4-301.12- MULTI USE EQUIPMENT (LARGE DOUGH MIXERS AND TRAYS) UNABLE TO SUBMERGE IN 3-COMPARTMENT SINK. INSTD TO PROVIDE EQUIPMENT ABLE TO FULLY SUBMERGE IN BASINS OF SINK OR HAVE CDPH APPROVED ALTERNATIVE MANUAL WAREWASHING EQUIPMENT.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 : NO ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED MANAGERS.

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

OBSERVED THE KINFES IMPROPERLY STORED IN THE TAQUERIA AREA BETWEEN COOLER AND TOP CUTTING BOARD. INSTRUCTED TO PROVIDE KNIFE RACK.

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

OBSERVED RAW WOOD REAR TAQUERIA LEADING INTO BAKERY, INSTRUCTED TO SEAL.

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

OBSERVED KNIFES NOT CLEAN IN REAR TAQUERIA, INSTRUCTED TO CLEAN AND SANITIZE.

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

OBSERVED THE FLOOR NOT CLEAN IN REAR BAKING AREA, INSTRUCTED TO CLEAN.

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

OBSERVED A BLACK SUBSTANCE ON THE WALL BEHIND THE BAKERY 3 COMPARTMENT SINK, INSTRUCTED TO REMOVE/RECAULK.

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

ALL COOKING EQUIPMENT IN TAQUERIA IN NEED OF CLEANING, ICE MACHINE IN NEED OF CLEANING, PREP TABLES IN NEED OF CLEANING, AND INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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 WATER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS AT THE 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN.

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

OBSERVED FRONT DISPLAY CASE CRACKED, INSTRUCTED TO REPLACE.

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

OBSERVED THE FLOOR DRAINS NOT CLEAN IN BAKERY AREA, INSTRUCTED TO CLEAN.

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

OBSERVED WATER DAMAGED CEILING TILES THRU OUT, INSTRUCTED TO REPLACE. ALSO CLEAN CEILING LIGHT SHIELDS.

FOOD HANDLER REQUIREMENTS MET

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

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

LABEL THE BULK FOOD CONTAINERS IN THE BAKERY PREP AREA.

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

CLEAN THE HOOD,FILTERS,AND THE COOKING EQUIPMENT IN THE PREP AREA HAS SOME GREASE BUILDUP ON THE THEM.

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

THE CUSTOMERS MENS TOILET ROOM THE CEILING TILES HAVE SOME WATER STAINED TILES. INSTRUCTED TO PAINT OR REPLACE THEM.

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

LABEL THE BULK FOOD CONTAINERS IN THE BAKERY PREP AREA.

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

CLEAN THE HOOD,FILTERS,AND THE COOKING EQUIPMENT IN THE PREP AREA HAS SOME GREASE BUILDUP ON THE THEM.

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

IN THE CUSTOMERS MENS TOILET ROOM THE CEILING TILES HAVE SOME WATER STAINED TILES. INSTRUCTED TO PAINT OR REPLACE THEM.

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

LIGHTSHIELD MISSING IN REAR BAKERY PREP AREA. REPLACE SAME.

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

SINKS IN RESTAURANT PREP AREA NOT CLEAN. INSTD TO CLEAN AND MAINTAIN SAME.

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

LIGHTSHIELD MISSING IN REAR BAKERY PREP AREA. REPLACE SAME.

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

SINKS IN RESTAURANT PREP AREA NOT CLEAN. INSTD TO CLEAN AND MAINTAIN SAME.

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

ALL BAKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD MUP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOOR UNDER EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

RUBBER GASKETS ON REACH IN COOLERS IN NEED OF REPLACING. MUST CORRECT

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

FLOORS IN NEED OF CLEANING TO REMOVE FOOD SPILLS. MUST CLEAN AND MAINTAIN

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

WALLS IN NEED OF CLEANING TO REMOVE DUST BUILD UP. MUST CORRECT.

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

LEAKS AT FAUCET AT 3 COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT.

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. FRYERS IN NEED OF CLEANING TO REMOVE GREASE...

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. WALL AT GREASE AREA IN NEED OF CLEANING TO REMOVE ALL GREASE SPLATTER. 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...

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: COOKING ...

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 THROUGHOUT BAKERY AREA IN NEED OF DETAIL 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 AND CEILING IN THE BAKING PORTION IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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

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

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.CLEAN THE HOOD AND FILTERS ABOVE THE COOKING AND HOOD ABOVE THE LARGE OVENS IN THE BAKERY AREA.

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.REPLACE THE LIGHT BULB WITH A WORKING ONE UNDER THE HOOD ABOVE THE COOKING EQUIPMENT.