Mangal

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOR CITY OF CHICAGO CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS SALADS SANDWICHES, CARIBBEAN CHICKEN BREAST, TILAPIA PROVENCAL ETC. INSTRUCTED ABOVE TO O...

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

MUST LABEL ALL FOOD STORAGE CONTAINERS IN BASEMENT FOOD STORAGE AREA.

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

MUST PROPERLY STORE, INVERT ALL CLEAN MULTI-USE UTENSILS, DISHES AT FRONT PREP AREA TO PREVENT CONTAMINATION

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

MUST NOT USE TINT FOIL AS A LINER FOR SHELVING AT THE COOKS LINE.

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

OBSERVED DUST BUIL-UP ON VENTILATION COVER INSIDE CUSTOMERS WASHROOMS. MUST CLEAN AND MAINTAN.

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOR CITY OF CHICAGO CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS SALADS SANDWICHES, CARIBBEAN CHICKEN BREAST, TILAPIA PROVENCAL ETC. INSTRUCTED ABOVE TO O...

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10/30/15 REPORT#1583740.32 STAND UP 2-DOOR PRODUCE PREP COOLER DOOR RUBBER GASKET RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKET. 33 OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE...

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

MUST LABEL ALL FOOD STORAGE CONTAINERS IN BASEMENT FOOD STORAGE AREA.

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

MUST PROPERLY STORE, INVERT ALL CLEAN MULTI-USE UTENSILS, DISHES AT FRONT PREP AREA TO PREVENT CONTAMINATION.

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

MUST NOT USE TINT FOIL AS A LINER FOR SHELVING AT THE COOKS LINE.

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

OBSERVED DUST BUIL-UP ON VENTILATION COVER INSIDE CUSTOMERS WASHROOMS. MUST CLEAN AND MAINTAN.

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

OBSERVED EXPOSED HAND WASHING SINK IN FOOD PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE. OBSERVED ICE SCOOPS STORED INSIDE ICE BIN AT FRONT BAR AREA. MUST PROPERLY STORE IN A CLEAN CONTAINER TO PREVENT CONTA...

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

THE WALK IN COOLER DOOR AND BASEMENT STAIRWELL IS DIRTY; CLEAN, RINSE AND SANITIZE THESE SURFACES.

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

THE ICE MACHINE HAS A SLIMY BUILDUP AND DRIPPING WATER FROM THE SAME AREA INTO THE ICE. ICE MACHINE NEEDS TO BE CLEANED AND SANITIZED, HAVE THE MACHINE SANITIZED PER MANUFACTURERS INSTRUCTIONS AND MAINTAIN REGULARLY.

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

THE WALK IN COOLER DOOR AND BASEMENT STAIRWELL IS DIRTY; CLEAN, RINSE AND SANITIZE THESE SURFACES.

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

THE ICE MACHINE DOOR AND 2 DOOR COOLER ARE DIRTY; CLEAN, RINSE AND SANITIZE THIS EQUIPMENT.

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

THE KITCHEN AND BASEMENT STAIRS ARE DIRTY, CLEAN THE FLOORS IN DETAIL FROM CORNER TO CORNER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

THE ICE SCOOP HOLDER IS DIRTY; CLEAN, RINSE AND SANITIZE.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 7-2-13,REPORT #1106661 #19- EXTERIOR OF WASTE OIL CONTAINER NOT CLEANED,GREASE BUILD UP,INSTRUCTED TO CLEAN AND MAINTAIN SAID CONTAINER AND GARBAGE AREA TO MINIMIZE INSECTS AND RODENT ACTIVITIES. STIL...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

VIOLATION UP GRADED TO A CRITICAL VIOLATION #14. VIOLATION CORRECTED DURING THE INSPECTION.

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

BROKEN RUBBER GASKET INSIDE THE TWO DOOR PREP COOLER BY THE WALL IN THE KITCHEN,INSTRUCTED TO REPLACE

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

DUST AND GREASE BUILD-UP ON PIPE,HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT,REMOVE AND MAINTAIN. FOOD DEBRIS:INTERIOR AND EXTERIOR OF COOKING EQUIPMENT AND COOLERS, INSTRUCTED TO CLEAN AND MAINTAIN.

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

DEBRIS UNDER THE THREE COMPARTMENT SINK AND CORNERS,INSTRUCTED TO REMOVE. WALL DEBRIS ON FLOOR IN BASEMENT AREA,INSTRUCTED TO REMOVE /SWEEP

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

SHELL FISH TAG NOT IN PLACE WITH PRODUCTS. FOUND FRESH MUSSELS STORED INSIDE THE PREP COOLER WITHOUT SHELL FISH TAG,NOR TAG OF THE MENTIONED PRODUCT KEPT ON PREMISES.PRODUCTS DISCARDED AND DENATURED. POUNDS 7, VALUE 20. CRITICAL VIOLATION:7-38-005(B2...

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:PRE-COOKED DUCK LEGS AT TEMP OF 48.7F; 24 PIECES OF COOKED QUICHE AT TEMP OF 47.9F; RAW GROUND BEEF AND HOME MADE HAMBURGER AT TEMP OF 48.9F TO 59F; COOKED PORK AT TEMP OF 47.6F; COOKED SLICED BEEF A...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GARBAGE AREA NOT MAINTAINED,GROUND WITH FOOD DEBRIS:EMPTY MUSSEL SHELL,DIRTY PAPER,EMPTY BEER BOTTLES ETC.,ALSO EXTERIOR OF WASTE OIL CONTAINER NOT CLEANED,GREASE BUILD UP,INSTRUCTED TO CLEAN AND MAINTAIN SAID CONTAINER AND GARBAGE AREA TO M...

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

BROKEN RUBBER GASKET INSIDE THE TWO DOOR PREP COOLER BY THE WALL IN THE KITCHEN,INSTRUCTED TO REPLACE.

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

MINERAL BUILD-UP AT INTERIOR OF ICE MACHINE, INSTRUCTED TO CLEAN AND SANITIZE UNIT.

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

DUST AND GREASE BUILD-UP ON PIPE,HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT,REMOVE AND MAINTAIN. FOOD DEBRIS:INTERIOR AND EXTERIOR OF COOKING EQUIPMENT AND COOLERS, INSTRUCTED TO CLEAN AND MAINTAIN.

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

DEBRIS UNDER THE THREE COMPARTMENT SINK AND CORNERS,INSTRUCTED TO REMOVE. WALL DEBRIS ON FLOOR IN BASEMENT AREA,INSTRUCTED TO REMOVE.SWEEP.

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

TORN RUBBER DOOR GASKET ON TALL TWO DOOR REACH-IN COOLER. MUST REPLACE

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

PEELING PLASTER AT MOP SINK. MUST REPAIR.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION FROM 9-15-11 NOT CORRECTED. ONCE AGAIN, NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING INSPECTION WHILE FOODS ARE BEING PREPARED AND SERVED. MANAGER WAS CALLED TO ARRIVE ON SITE DURING THE INSPECTION. CRITICAL CITATION...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO SUMMARY REPORT POSTED FROM INSPECTION #634576 FROM 9-15-11. GIVEN TODAYS SUMMARY REPORT AND POSTED. SERIOUS CITATION ISSUED.7-42-010(B).

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

PREVIOUS MINOR VIOLATIONS FROM 9-15-11 NOT CORRECTED. #34- FLOOR AT BOTTOM OF BASEMENT STAIRS IN POOR REPAIR WITH CRACKED, CHIPPING AND MISSING CEMENT. MUST MAKE SMOOTH AND CLEANABLE.#41-ALL UNNECESSARY ITEMS THROUGHOUT BASEMENT MUST BE REMOVED FROM ...

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

TORN RUBBER DOOR GASKET ON TALL TWO DOOR REACH-IN COOLER. MUST REPLACE. RAW WOOD MOUNT FOR FRENCH FRY SLICER AND RAW WOOD UNDER SHELVING ABOVE SLICER MUST SEAL/PAINT MAKE SMOOTH AND CLEANABLE.

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

MISSING FLOOR TILE UNDER WALL MOUNTED FRY SLICER. MUST REPLACE. POOLING WATER ON FLOOR OF BASEMENT THROUGHOUT. MUST REMOVE AND MAINTAIN DRY.

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

PEELING PLASTER AT MOP SINK. MUST REPAIR.

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

MISSING LIGHT SHIELD ABOVE ICE MACHINE. MUST PROVIDE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. NOT ON TOP OF MACHINE.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED.A CERTIFIED FOOD HANDLER MUST BE ON ...

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

MUST PROVIDE LID FOR OUTDOOR SIDEWALK CAF? WASTE CONTAINER

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

EXTERIOR COOKS LINE EQUIPMENT DIRTY/GREASY MUST CLEAN AND MAINTAIN. INTERIOR UNUSED COOLER DIRTY WITH FOOD DEBRIS. MUST CLEAN. INTERIOR ICE MACHINE MUST CLEAN

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

FLOORS BEHIND COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN. FLOOR AT BOTTOM OF BASEMENT STAIRS IN POOR REPAIR WITH CRACKED, CHIPPING AND MISSING CEMENT. MUST MAKE SMOOTH AND CLEANABLE.

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

MUST PROVIDE LIGHT SHIELD IN WALK-IN COOLER.

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

LEAK UNDER BAR THREE COMPARTMENT SINK. MUST REPAIR. BAR SODA GUN HOLDER WITHOUT ADEQUATE DRAINAGE LINE. MUST PROVIDE. GREASE LEAKING FROM KITCHEN THREE COMPARTMENT SINK ONTO FLOOR. MUST REPAIR/REMOVE GREASE. MISSING FLOOR DRAIN COVER IN BASEMENT. MUS...

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

ALL UNNECESSARY ITEMS THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES AND ALL OTHERS MUST BE STORED ELEVATED AND ORGANIZED. MUST NOT STORE BICYCLES INSIDE ESTABLISHMENT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED THE FOLLOWING COOLERS UNABLE TO MAINTAIN PROPER TEMPERATURE. TALL REACH-IN COOLER @ 51.8F WITH FOODS...

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

All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING FOODS IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 20LBS ASSORTED CHEESE IN WALK-IN COOLER RANGING IN TEMPERATURE BETWEEN 56.4F TO 57.7F. A...

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

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED CROSS CONTAMINATION IN THE FOLLOWING MANNERS: EMPLOYEE WALKING INTO ESTA...

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

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSER...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER PRESENT DURING INITIAL INSPECTION.

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 LID FOR OUTDOOR SIDEWALK CAF? WASTE CONTAINER.

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 COOKS LINE EQUIPMENT DIRTY/GREASY MUST CLEAN AND MAINTAIN. INTERIOR UNUSED COOLER DIRTY WITH FOOD DEBRIS. M...

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 BEHIND COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN. FLOOR AT BOTTOM OF BASEMENT STAIRS IN POOR REPAIR WIT...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD IN WALK-IN COOLER.

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL UNNECESSARY ITEMS THROUGHOUT BASEMENT MUST BE RE...

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. ADDITIONAL THRESHHOLD IS NEEDED FOR SIDE AND FRONT DOOR.

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 FILTER UNDER THE HOOD.(GREASE BUILD-UP)

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

FOOD AND NON-FOOD CONTACT 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. ADDITIONAL THRESHHOLD IS NEEDED FOR SIDE AND FRONT DOOR

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 FILTER UNDER THE HOOD.(GREASE BUILD-UP)

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND 2 DOOR REFRIGERATOR AT IMPROPER TEMPERATURE 47F, 48F TO 50F.TAGGED UNIT "HELD FOR INSPECTION" DO NOT U...

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

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:3 1/2 gGALLONS OF 2% MILK AT TEMP OF 48.7F;COKKED CHICKEN WINGS AT TEMP OF 47.6F TO 48F. VARIUOS KIND OF CHEESE AT TEMP 46.7F TO...

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. ADDITIONAL THRESHHOLD IS NEEDED FOR SIDE AND FRONT DOOR.

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 FILTER UNDER THE HOOD.(GREASE BUILD-UP)