Maneethai Restaurant

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

3-502.11-ESTABLISHMENT IS SERVING SUSHI RICE ON SITE. MUST PROVIDE RECORDS VERIFYING THE PH OF SUSHI RICE FROM A CERTIFIED LAB OR MUST HAVE A PH METER AVAILABLE ON SITE TO DETERMINE THE PH. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

8-103.11-SEE VIOLATION #29 FOR COMMENTS.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

4-301.11-OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF SUSHI PREP COOLER AT 44.7F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW.

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

4-501.11-OBSERVED RIPPED GASKET INSIDE PREP COOLER NEXT TO ICE MACHINE. MUST REPAIR.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13-OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS. MUST DETAIL CLEAN.

SEWAGE & WASTE WATER PROPERLY DISPOSED

5-403.12-OBSERVED CLEAR TUBE FROM SUSHI DISPLAY COOLER GOING INTO HAND WASHING SINK AT FRONT SUSHI STATION. TUBE MUST BE REMOVED FROM HAND WASHING SINK.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-303.11- OBSERVED BURNT OUT LIGHT AT VENTILATION HOOD. MUST REPLACE WITH WORKING LIGHT BULB.

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

OBSERVED NO EMPLOYEE HEALTH POLICY PROVIDED DURING INSPECTION. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE PROVIDED ON SITE. INSTRUCTED TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION VIOLATION. 7-38-005.

PROPER COLD HOLDING TEMPERATURES

OBSERVED TUNA AT IMPROPER COLD HOLDING TEMPERATURE AT 54.8F. OBSERVED THE FOLLOWING TCS FOOD ITEMS FOUND AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF SUSHI COOLER. SALMON FOUND AT 46.2F, TEMPURA FOUND AT 60.3F, SPICY MAYONNAISE FOUND AT 47.5F, RICE...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY PROVIDED. ESTABLISHMENT IS SERVING RAW SUSHI. MUST DISCLOSE FOOD ITEMS WITH AN ASTERISK THAT ARE SERVED RAW (SUSHI) ALONG WITH A DISCLOSURE STATEMENT AT BOTTOM OF MENU STATING, "*THESE FOOD ITEMS CONTAIN RAW INGREDIENTS....

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

ESTABLISHMENT IS SERVING SUSHI RICE ON SITE. MUST PROVIDE RECORDS VERIFYING THE PH OF SUSHI RICE FROM A CERTIFIED LAB OR MUST HAVE A PH METER AVAILABLE ON SITE TO DETERMINE THE PH. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

SEE VIOLATION #29 FOR COMMENTS.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF SUSHI PREP COOLER AT 44.7F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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

OBSERVED RIPPED GASKET INSIDE PREP COOLER NEXT TO ICE MACHINE. MUST REPAIR.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS. MUST DETAIL CLEAN.

SEWAGE & WASTE WATER PROPERLY DISPOSED

OBSERVED CLEAR TUBE FROM SUSHI DISPLAY COOLER GOING INTO HAND WASHING SINK AT FRONT SUSHI STATION. TUBE MUST BE REMOVED FROM HAND WASHING SINK.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BURNT OUT LIGHT AT VENTILATION HOOD. MUST REPLACE WITH WORKING LIGHT BULB.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE ALLERGEN TRAINING CERTIFICATES FOR EMPLOYEES WHO OBTAIN THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE.

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

INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND WALK-IN COOLER DOOR IN THE BASEMENT STORAGE AREA.

THERMOMETERS PROVIDED & ACCURATE

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (RICE, FLOUR, SALT ETC)

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

INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND WALK-IN COOLER DOOR IN THE BASEMENT STORAGE AREA.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

INSTRUCTED TO REPAIR FAUCET AT HANDSINK IN MAIN PREP/COOKING LINE AREA (WATER CONTINOUSLY DRIPPING).

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED UNDERNEATH STAIRCASE IN REAR AREA TO PREVENT PEST HARBORAGE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE ...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

FOUND LOW TEMPERATURE DISH WASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE OF 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CH...

THERMOMETERS PROVIDED & ACCURATE

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (RICE, FLOUR, SALT ETC)

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

INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND WALK-IN COOLER DOOR IN THE BASEMENT STORAGE AREA.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

INSTRUCTED TO REPAIR FAUCET AT HANDSINK IN MAIN PREP/COOKING LINE AREA (WATER CONTINOUSLY DRIPPING).

SEWAGE & WASTE WATER PROPERLY DISPOSED

FOUND HANDSINK INFRONT SUSHI PREP AREA NOT PROPERLY MAINTAINED. WASTE WATER DRAINING ONTO FLOOR. INSTRUCTED TO REPAIR. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED ISSUED 2 DAY NOTICE

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED UNDERNEATH STAIRCASE IN REAR AREA TO PREVENT PEST HARBORAGE.

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

NO PERSON OR EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 (A), NO CI...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED. -

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INSTRUCTED TO PROVIDE AND MAINTAIN PROPER HAND WASHING SIGNS AT HAND WASHING SINKS.

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY-TO-EAT, TCS FOODS HELD FOR MORE THAN 24 HOURS (RICE,NOODLES ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOU...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU (SUSHI). MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE FOODS TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDERCOO...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

MANAGEMENT HAS LAB LETTER ON SITE FOR SUSHI RICE PH 4.3. ANALYZED 9.28.2010. INSTRUCTED MANAGER TO OBTAIN A CURRENT LAB LETTER FOR SUSHI RICE AND MAINTAIN WITHIN 5 YEARS.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

INSTRUCTED TO RELOCATE STORAGE SHELFS STORING POTS/PANS BOWLS FROM OVERHEAD SEWER LINES LOCATED IN BASEMENT AREA.

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

INSTRUCTED TO PROPERLY STORE AND INVERT CLEAN MULTI-USE KITCHEN UTENSILS (HANDLES-UP) TO PREVENT CONTAMINATION BEFORE USE AND TO MAINTAIN.

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

OBSERVED A TORN DOOR GASKET INSIDE OF THE KITCHEN REAR 3 DOOR COOLER AND INSIDE THE SUSHI 2 DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND TO MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOUND EXPIRED FOOD HANDLER TRAINING CERTIFICATES ON SITE.INSTRUCTED TO PROVIDE UPDATED FOOD HANDLER TRAINING CERTIFICATES AND MAINTAIN ON SITE. -

ALLERGEN TRAINING AS REQUIRED

ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND MAINTAIN CERTIFICATE ON SITE.

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

FOUND NO CHEMICAL SANITIZING STRIPS AVAILABLE FOR LOW TEMPERATURE DISH MACHINE AND FOR (2) 3 COMPARTMENT SANITIZING SINK. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-030

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

FOUND 3 COMPARTMENT SINK NOT PROPERLY MAINTAINED. UNABLE TO TO PROVIDE HOT RUNNING WATER (EMPLOYEE HAS TO TURN THE MAIN HOT WATER VALVE UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP AREA) INSTRUCTED TO REPAIR AND ALSO 3 COMPARTMENT SINK DRAINING IMPROPE...

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

INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE DOOR.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR AROUND (2) FLOOR DRAINS WITH EXCESSIVE GREASE AND GRIME ACCUMULATION IN BASEMENT STORAGE AREA.--------MUST SEAL GAP/OPENING BETWEEN FLOOR AND BASEBOARD UNDERNEATH/CORNER OF 3 COMPARTMENT SINK.---------MU...

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

INSTRUCTED TO REPAIR STRIPPED HOT WATER FAUCET AT EXPOSED HAND SINK IN PREP/COOKING AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE SUSHI CASE AND INSIDE ALL PREP COOLERS.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

GREASE BOX IN BASEMENT STILL LEAKING. INSTRUCTED TO REPAIR.

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

ICE MACHINE IN THE KITCHEN HAS BLACK MOLDY LIKE SUBSTANCE INSIDE OF ICE,THIS IS WERE ICE IS BEING MADE AND IS USED FOR HUMAN CONSUMPTION. NEED TO SANITIZE AND DETAIL CLEAN. SERIOUS VIOLATION 7-38-005 A

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

FRONT AND REAR DOOR NOT RODENT AND INSECT PROOFED HAS A 1/4 OPEN GAP ON THE LOWER BOTTOM OF THE DOORS.NEEDS TO HAVE REPAIR. VIOLATION 7-38-005A

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

ADDITIONAL CLEANING OF INTERIOR SURFACES OF COOKING EQUIPMENT/STOVE WITH GREASE AND FOOD DEBRIS.--------STORAGE RACKS INSIDE WALK-IN FREEZER AND WALK-IN COOLER IN BASEMENT.

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

ADDITIONAL CLEANING OF BASEMENT FLOOR AROUND AND BEHIND GREASE BOX WITH GREASE ACCUMULATION AND AROUND PIPES AND IN CORNER BY SUMP PUMP (BASEMENT).

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

ADDITIONAL CLEANING OF HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN PREP/COOKING AREA AND MUST REPLACE MISSING FILTERS ABOVE DISH MACHINE IN REAR AREA.---------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST BUILD-UP INSIDE WALK-IN COOLER IN BAS...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ON THE SUCHI BAR TUNA 1 LB 42.9-45.5f,SHRIMP 53.6F 1LB,UNCOOKED CRAB 50.3 1LB,AVACADO 60.5.F,SLICE GINGE 60.5F 1LB,GROUND SHRIMP 1 LB 51.4F,GROUND CHICKEN 2LB 51.4F. MANAGER DISCARDED THE S...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

FIRST FLOOR 3 COMPARTMENT SINK IN THE PREP/KITCHEN AREA WITH WASTE WATER BACK UP OVER FLOWING FROM THE OPEN FLOOR DRAIN WHICH WENT TO THE PREP AREA AND THE KITCHEN AREA. BASEMENT WITH FOOD STORAGE,WALK IN UNITS, THE GREASE CONTAINER IS OVERFLOWING FR...

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

ICE MACHINE IN THE KITCHEN HAS BLACK MOLDY LIKE SUBSTANCE INSIDE OF ICE,THIS IS WERE ICE IS BEING MADE AND IS USED FOR HUMAN CONSUMPTION. NEED TO SANITIZE AND DETAIL CLEAN. SERIOUS VIOLATION 7-38-005 A

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

FRONT AND REAR DOOR NOT RODENT AND INSECT PROOFED HAS A 1/4 OPEN GAP ON THE LOWER BOTTOM OF THE DOORS.NEEDS TO HAVE REPAIR. VIOLATION 7-38-005A

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

PREVIOUS VIOLATION NOT CORRECTED FROM REPORT #1966679 DATED 10-18-16 #30-Found all items in lower interior of reach in coolers in kitchen area without labels. Must label all prepped potentially hazardous foods with date. Must maintain. #38- Found sew...

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

DETAIL CLEAN THE BOTTOM SHELF OF THE PREP TABLE WHERE THE RICE COOKER IS STORED,SHELF IN THE FRONT SUSHI AREA NEEDS DETAIL CLEANING, AND UNDER THE FRONT PREP COOLER. WALK IN UNIT IN BSMT AREA NEEDS DETAIL CLEANING AND MAINTAIN.

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

CLEAN ALL FLOORS BEHIND AND ON THE SIDE OF EQUIPMENT, COOKING EQUIPMENT NEEDS DETAIL CLEANING HAS WASTE WATER BACK UP FROM THE DISH MACHINE, BSMT NEEDS DETAIL CLEAN WHICH HAS WASTE WATER RUNNING TO THE WALK IN UNIT.

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

THE LEAK BY THE 3 COMPARMENT SINK FAUCET HANDLE IS LEAKING. MUST REPAIR TO STOP THE LEAK. NO DRAIN STOPPER FOR 3 COMPARMENT SINK. MUST PROVIDE.

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

LEADING TO THE BSMT ON THE SIDE HAS CHAIRS,POTS,ECT STORED ON THE FLOOR NOT PROPERLY STORED. INSTRUCTED TO ORGANIZE AND ELEVATE ALL ITEMS OFF THE FLOOR.

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

Found all items in lower interior of reach in coolers in kitchen area without labels. Must label all prepped potentially hazardous foods with date. Must maintain.

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

Found several utensils (portioning bowls) stored directly in food inside reach in coolers. Must properly store utensils outside food, in a separate clean container, or must use utensils with handles (that are outside of food). Must maintain.

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

Found gaps of space in large, floor drain cover in basement (spaces around pipes that flow into floor drain). Must completely cover all large drains in floor of basement. Must maintain.

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

Found sewage pipes running along ceiling over dry storage area in basement. Must completely encase these pipes to prevent contamination. Must maintain.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Found kitchen hand washing sink without hot water. Operator stated hot water valve turned to the off position because it needs repair (hot water leaks). Operator turned hot water on under the sink during inspection. Hot water restored. Faucet drips h...

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

Found all items in lower interior of reach in coolers in kitchen area without labels. Must label all prepped potentially hazardous foods with date. Must maintain.

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

Found several utensils (portioning bowls) stored directly in food inside reach in coolers. Must properly store utensils outside food, in a separate clean container, or must use utensils with handles (that are outside of food). Must maintain.

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

Found excessive rust on table can opener on basement prep table. Found excessive rust on cart shelving in basement prep area. Must remove rust or paint these items. Must maintain.

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

Found gaps of space in large,floor drain cover in basement (spaces around pipes that flow into floor drain). Must completely cover all large drains in floor of basement. Must maintain.

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

MUST PROVIDE SMOOTH, CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT FOOD PREP AREA. Must maintain.

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

Found the following potentially hazardous foods at improper temperatures in the cold hold unit: 5lbs chicken @ 49.4F ($1.60); 1lb of sliced tomatoes @ 60.1F ($2); 1.25 lbs of eggs ranging 50.3F-65.5F ($1.50); 5lbs raw chicken @ 49.1F ($1.58); and 0....

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Found front exposed hand sink, and rear/kitchen exposed hand sink without soap. Operator refilled both sinks with soap during inspection. Instructed all hand sinks must be stocked with hot/cold water, soap and paper towels at all times. Critical vio...

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

Previous minor violations not corrected from 11/10/15, report # 1588766. #30 ALL BULK SPICE CONTAINERS MUST BE LABELED. PREPARED READY TO EAT SAUCES IN THE WALK-IN COOLER MUST BE LABELED AND DATED #32 MUST NOT USE TAPE AS GRIP OR MEANS OF REPAIR ON K...

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

Found large hole in wall at the bottom of basement stairs. Must repair and maintain.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Must have thermometers in all coolers in conspicuous position. Also instructed kitchen manager to carry stem thermometer to test food temperatures. Must maintain.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

OBSERVED THE FOLLOWING CROSS CONTAMINATION. WITNESSED COOK HANDLING READY TO EAT FOOD WITH BARE HANDS. WITNESSED SAME COOK USING THE COOKS LINE EXPOSED HAND SINK FOR FOOD PREPARATION. WITNESSED DISH WASHER HANDLE DIRTY DISHES AT THE DISH MACHINE THEN...

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

ALL BULK SPICE CONTAINERS MUST BE LABELED. PREPARED READY TO EAT SAUCES IN THE WALK-IN COOLER MUST BE LABELED AND DATED.

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

RUSTY AND CRUSTED FOOD DEBRIS TABLE TOP CAN OPENER ON BASEMENT PREP TABLE. MUST REPLACE OR MAINTAIN CLEAN.

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

MUST NOT USE TAPE AS GRIP OR MEANS OF REPAIR ON KNIFE HANDLES. MUST NOT USE PAPER AS LINER FOR SHELVING THROUGHOUT. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN COOLER AND WALK-IN COOLER. MUST BE WASHABLE CONTAINERS OR FOOD GRADE DISPOSAB...

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

GREASE ON THE FLOOR SURROUNDING THE BASEMENT GREASE TRAP. MUST CLEAN/REMOVE AND MAINTAIN.

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

MUST PROVIDE SMOOTH, CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER.

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

MUST PROVIDE AN EXPOSED HAND WASHING SINK WITH SOAP AND PAPER TOWELS IN THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER.

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

EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREAS.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE FOOD HANDLER CERTIFICATES OR PROOF OF TRAINING FOR ALL FOOD HANDLERS.

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

ALL BULK FOOD CONTAINERS MUST BE LABELED IN BASEMENT.

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

RUBBER DOOR GASKETS ON BOTH THREE DOOR REACH-IN COOLERS FOUND TORN AND IN POOR REPAIR. MUST REPLACE.

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

OBSERVED APPROXIMATELY 20 LBS COOKED CHICKEN IN A LARGE, DEEP, COVERED CONTAINER INSIDE THE WALK-IN COOLER AT 79.5F. 5 LBS COOKED BEEF AT 46F. 10 LBS COOKED, COVERED CHICKEN INSIDE REACH-IN COOLER AT 85.8F. 5 LBS COOKED BEEF AT 55.7F INSIDE SAME COO...

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

OBSERVED FOOD (ICE) NOT PROTECTED DURING STORAGE. INTERIOR ICE BIN UPPER WATER RESERVOIR WITH BLACK SUBSTANCE ON ALL ICE CONTACT SURFACES AND TUBING. INSTRUCTED TO DISCARD ALL ICE, CLEAN AND SANITIZE ALL INTERIOR OF ICE MACHINE. SERIOUS VIOLATION 7-3...

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

ALL BULK FOOD CONTAINERS MUST BE LABELED IN BASEMENT.

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

RUBBER DOOR GASKETS ON BOTH THREE DOOR REACH-IN COOLERS FOUND TORN AND IN POOR REPAIR. MUST REPLACE.

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

CEILING VENTILATION IN THE MENS ROOM WITH EXCESSIVE DUST. MUST CLEAN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST NOT USE PERMANENT PLASTIC WRAP TIE TO HANG ICE SCOOP INSIDE ICE MACHINE.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT STORAGE ESPECIALLY UNDERNEATH STORAGE SHELVES/RACKS.

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

INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING NOTED PREP TABLE WITH MEAT GRINDER IN BASEMENT. INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP AND PAPER TOWEL OR REMOVE PREP TABLE AND MEAT...

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

ADDITIONAL REORGANIZATION IN BASEMENT STORAGE AREA.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF ICE MACHINE WITH LIME BUILD-UP BEHIND UPPER PANEL, INTERIOR AND EXTERIOR SURFACES OF DIPPING WELL IN FRONT PREP AREA, STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COO...

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

INSTRUCTED TO CLEAN AND MAINTAIN HOOD AND FILTERS WITH HANGING GREASE AND DUST BUILD-UP AT COOKING LINE REAR PREP.----------MUST DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST BUILD-UP INSIDE WALK-IN COOLER AT BASEMENT AREA.

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

INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK IN FRONT PREP AND REAR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE DESSERT/CONDIMENT COOLER (REAR PREP) AND INSIDE WALK-IN COOLER IN BASEMENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO CLEAN, MAINTAIN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES STORED AT BASEMENT STORAGE TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP AT EXPOSE HAND SINK, 2ND PREP AREA. MANAGER CORRECTED VIOLATION DURING INSPECTION. CRITICAL CITATION ISSUED: 7-38-030

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

SHELVES IN WALK IN FREEZER , BASEMENT, HAS BUILD OF GRIME. MUST DETAIL CLEAN.

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

FLOOR IN WALK IN COOLER AND FREEZER IN BASEMENT HAS BUILD UP GRIME . MUST DETAIL CLEAN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE MACHINE HAS SLIGHT BUILD UP OF GRIME. MUST DETAIL CLEAN.

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

Found food items not properly dated/labeled in walk in cooler, walk in freezer, reach in freezer, and reach in coolers in prep area, must date, and label food items in walk in cooler, walk in freezer, reach in freezer, and reach in coolers in prep ar...

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

Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), bsmt storage shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of cooking equipment in front prep area need de...

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

Floors under heavy equipment, cooking equipment, storage shelving/racks, dish machine areas not clean, need detailed cleaning(corners), floors in bsmt storage areas outside walk in cooler/walk in freezer, bsmt storage shelving/racks not clean need de...

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

Walls in kitchen prep area by prep table, doorway not clean, need cleaning(detailed), walls that had exposed cinder blocks, concrete in bsmt food storage areas, shall repaired/sealed, walls that had peeling paint(1st floor)shall be repaired/sealed.

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

Light shields in rear kitchen area, storage areas, and bathrooms not clean, need cleaning.

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

Exhaust canopy had excess grease build up, needs detailed cleaning, walk in cooler exhaust vent(ventilation) not clean, needs detailed cleaning, exhaust vents(ventilation) in kitchen prep area, storage areas, storage closet room, and bathrooms not cl...

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 PROVIDE ADDITIONAL BRUSH AT THE BOTTOM OF ENTRANCE DOOR TO PROPERLY SEAL DOORS; COOKING HOOD WITH DUST ACCUMULATI...

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. EXTERIOR SIDE OF FRYER UNCLEAN,MUST CLEAN AND MAINTAIN;EXTERIOR ICE MACHINE UNCLEAN,MUST CLEAN AND MAINTAIN

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. CEILING TILES IN PREP AREA WITH DUST ACCUMULATION,MUST CLEAN AND MAINTAIN;CEILING VENTS IN PREP AREA UNCLEAN,VENT COVER IN LADIES WASHROOM DIRTY,MUST CLEAN AND MAINTAIN

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. LIGHT SHIELDS IN PREP AREA UNCLEAN,MUST CLEAN AND MAINTAIN

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. MUST PROVIDE THERMOMETER IN 1 PREP COOLER,40F OR BELOW