Nadia Fish & Chicken, Inc

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYER, BOTTOM OF PREP TABLES, INTERIORS OF REFRIGERATION AND FREEZER UNITS WHERE NEEDED, EXTERIOR SURFACES OF FRYERS AND GRILL.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED A LEAK AT THE FAUCET NECK OF THE THREE COMP SINK; INSTRUCTED TO REPAIR FAUCET.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN THE FLOORS UNDER AROUND AND BEHIND COOKING EQUIPMENT, SINKS, FREEZERS AND REFRIGERATION UNITS. ALSO CLEAN FLOOR IN HOT WATER TANK STORAGE ROOM (CORRECTED ON SITE). CLEAN CEILING VENTS WHERE NEEDED TO REMOVE DUST, AND FROM VENTIL...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A SMALL HOLE IN THE WALL OF THE STORAGE ROOM NEXT TO THE WASHROOM; INSTRUCTED TO SEAL HOLE. OBSERVED SOME WATER STAINED CEILING TILE; REPLACE TILE WHERE NEEDED.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CRACKED AND MISSING FLOOR TILES IN PREP, STORAGE AND DISH WASHING AREAS; INSTRUCTED TO REPLACE FLOOR TILES WHERE NEEDED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SINK IN REAR DISH WASHING AREA. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN REAR DISH WASHING AREA. PRIORITY FOUNDATION 7-38-030(C)

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED FOOD EMPLOYEE WASHING MULTI-USE CONTAINERS, UTENSILS, AND EQUIPMENT IN 3-COMPARTMENT SINK WITH NO SANITIZER AND 3-COMPARTMENT SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY WASH, RINSE, AND SANITIZE ALL MULTI-USE FOOD EQUIPMENT AND UTENSILS...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO METAL STEM THERMOMETER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOR INTERNAL TEMPERATURES. PRIORITY FOUNDATION 7-38-005

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION.

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

OBSERVED FOOD ITEMS STORED IN BULK DETERGENT CONTAINERS INSIDE REACH-IN COOLER. INSTRUCTED MANAGER TO PROVIDE FOOD GRADE CONTAINERS FOR STORAGE.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO CHEMICAL TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOR CONCENTRATION OF SANITIZING SOLUTION. PRIORITY FOUNDATION 7-38-005

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED FOOD DEBRIS ON BULK CONTAINERS, PREP TABLES AND SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CRACKED AND MISSING FLOOR TILES IN PREP, STORAGE AND DISH WASHING AREAS; INSTRUCTED TO REPLACE FLOOR TILES WHERE NEEDED.

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

NO EMPLOYEE HEALTH POLICY AS REQUIRED; INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION OF EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012(A); NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITTING AND DIARRHEAL EVENTS AS REQUIRED; MUST PROVIDE A CLEAN UP PROCEDURE FOR VOMITTING AND DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005; NO CITATION ISSUED.

PERSONAL CLEANLINESS

CERTIFIED MANAGER COOKING WITH NO HAIR RESTRAINT; INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES WHILE HANDLING AND PREPARING FOOD.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION AND FREEZER UNITS, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT (GRILL, FRYER), CLEAN BOTTOM INTERIOR OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, ALSO CLEAN BOTTOMS OF PREP TABLES AN...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAKING FROM THE FAUCET NECK OF THE THREE COMP SINK WHEN IN USE; INSTRUCTED TO REPAIR FAUCET TO AVOID LEAKING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CRACKED AND MISSING FLOOR TILE; MUST REPLACE TILE WHERE NEEDED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED DETAIL CLEAN AROUND UNDER AND BEHIND KITCHEN EQUIPMENT, COOKING EQUIPMENT, UNDER SINKS AND IN STORAGE AREA; CLEAN AND MAINTAIN FLOORS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND FREEZERS. REPLACE WATER STAINED CEILING TILE WHERE NEEDED AND CLEAN CEILING VENTS WHERE NEEDED.

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

MUST REMOVE RUST FROM THE GREASE TRAP AT 3 COMPARTMENT SINK,INSTRUCTED TO REPAINT GREASE TRAP

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

MUST DEFROST ALL CHEST FREEZERS IN THE REAR OF PREMISES,HAS ICE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

MUST REPAIR SLOW DRAIN AT THE EXPOSED HAND SINK IN THE FOOD PREP AREA.INSTRUCTED TO REPAIR

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

OBSERVED NO CHEMICAL TEST STRIPS TO TEST THE SANITIZER WHEN 3 COMPARTMENT SINK IS SET UP FOR WASH,RINSE AND SANITIZE,INSTRUCTED TO PROVIDE STRIPS,SERIOUS VIOLATION 7-38-030

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

MUST REMOVE RUST FROM THE GREASE TRAP AT 3 COMPARTMENT SINK,INSTRUCTED TO REPAINT GREASE TRAP

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

MUST DEFROST ALL CHEST FREEZERS IN THE REAR OF PREMISES,HAS ICE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

MUST REPAIR SLOW DRAIN AT THE EXPOSED HAND SINK IN THE FOOD PREP AREA.INSTRUCTED TO REPAIR

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

MUST CLEAN THE EXTERIOR SIDES OF THE DEEP FRYER'S TO REMOVE DEBRIS AND GREASE. ALSO CLEAN THE INTERIOR OF REACH IN COOLERS AND FREEZER'S TO REMOVE SPILLS.

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

FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE SPILLS, GREASE AND DEBRIS.

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

MUST CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE.

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

MIST REPLACE OR REPAIR GASKETS AROUND COVER OF CHEST FREEZER IN REAR OF PREMISES AND MUST REMOVE RUST FROM THE GREASE TRAP AT THE 3 COMPARTMENT SINK

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

MUST DEFROST THE REACH-IN FREEZERS AND CHEST FREEZER IN REAR OF PREMISES,HAS HEAVY ICE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

CLEAN LIGHT SHIELD COVER IN REAR OF PREMISES,HAS DUST BUILD-UP

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE THE 2 DOOR REACH-IN COOLER IN REAR OF PREMOSES

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

CLEAN INTERIOR SECTIONS OF HOOD AND LIGHT SHIELDS ABOVE COOKING EQUIPMENT, AND ALL SECURITY DOORS(DIRT AND DUST BUILD-UP).

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

REPLACE MISSING LIGHT SHIELD UNDERNEATH HOOD ABOVE COOKING EQUIPMENT.

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

CONTINUE TO CLEAN FLOORS ALONG THE BASES OF THE WALLS AND UNDERNEATH COOKING EQUIPMENT.

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

CLEAN INTERIOR SECTIONS OF HOOD AND LIGHT SHIELDS ABOVE COOKING EQUIPMENT, AND ALL SECURITY DOORS(DIRT AND DUST BUILD-UP).

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

REPLACE MISSING LIGHT SHIELD UNDERNEATH HOOD ABOVE COOKING EQUIPMENT

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

MICE DROPPINGS NOTED ON PREMISES IN THE FOLLOWING AREAS: 20 ON FLOOR BEHIND DISCONNECTED ICE CREAM FREEZER BY FRONT COUNTER, 40 ON FLOOR IN HOT WATER TANK CLOSET, 20 ON FLOOR ALONG THE BASE OF THE WALL NEAR AND UNDERNEATH 3 COMPARTMENT SINK IN REAR. ...

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

PAINT EXTERIOR OF DEEP FREEZERS(SURFACE CHIPPED).

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

CLEAN THE FOLLOWING: CABINET INTERIORS AND SIDES OF DEEP FRYERS, SHELVES, WHEELS AND LEGS OF TABLES NEXT TO AND HOLDING AND COOKING EQUIPMENT IN FOOD PREP AREA.

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

CONTINUE TO CLEAN FLOORS ALONG THE BASES OF THE WALLS AND UNDERNEATH COOKING EQUIPMENT.

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

REPLACE ALL STAINED CEILING TILES THROUGHOUT(NEW ROOF BEING INSTALLED) AFTER WORK IS COMPLETED.

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

CLEAN INTERIOR SECTIONS OF HOOD AND LIGHT SHIELDS ABOVE COOKING EQUIPMENT, AND ALL SECURITY DOORS(DIRT AND DUST BUILD-UP).

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

REPLACE MISSING LIGHT SHIELD UNDERNEATH HOOD ABOVE COOKING EQUIPMENT.

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

PAINT EXTERIOR OF DEEP FREEZERS(SURFACE CHIPPED).

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

CONTINUE TO CLEAN FLOORS ALONG THE BASES OF THE WALLS AND UNDERNEATH COOKING EQUIPMENT.(

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

REPLACE ALL STAINED CEILING TILES THROUGHOUT(NEW ROOF BEING INSTALLED) AFTER WORK IS COMPLETED.

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

FOUND ITALIAN BEEF AT IMPROPER TEMPERATURE(47.5F)PLACED IN COOLER AT START OF INVESTIGATION. PRODUCT DELIVERED FROM A DISTRIBUTOR EARLIER TODAY. INSTRUCTED TO CHECK PRODUCT TEMPERATURE UPON DELIVERY AND REFUSE ANY PRODUCT FOUND AT IMPROPER TEMPERATUR...

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

OUTER OPENINGS NOT PROTECTED, REAR DOOR FOUND WITH A GAP GREATER THAN 1/4 INCH AT BOTTOM, AND LEFT SIDE OF FRONT DOOR HAS A GAP (1/4 INCH) WHEN CLOSED. MUST REPAIR BOTH DOORS MAKING THEM TIGHT-FITTING TO PREVENT RODENT ENTRY. 10 MICE DROPPINGS OBSER...

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

PAINT RAW WOOD SHELF NEXT TO EXPOSED HAND SINK IN FOOD PREP AREA. PAINT EXTERIOR OF DEEP FREEZERS(SURFACE CHIPPED).

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

CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF DEEP FRYERS, AND STORAGE SHELVES UNDERNEATH PREP TABLES BY COOKING EQUIPMENT.

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

CLEAN FLOORS ALONG THE BASES OF THE WALLS AND UNDERNEATH COOKING EQUIPMENT(GREASY BUILD-UP). REMOVE GREASY BOX FROM FLOOR UNDERNEATH DEEP FRYER.

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

REPLACE ALL STAINED CEILING TILES THROUGHOUT(NEW ROOF BEING INSTALLED) AFTER WORK IS COMPLETED. SMOOTH AND PAINT WALL IN REAR WHERE NOT TILED. SEAL THE BOTTOM SECTION OF WALL BASE BEHIND TOILET IN WASHROOM.

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

MUST PROVIDE A BACKFLOW PREVENTIVE DEVICE AT FAUCET OF 3 COMPARTMENT SINK IN ORDER TO ATTACH A HOSE.

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

ALL WORKERS HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.

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

REPLACE ALL BROKEN FLOOR TILES

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

OBSERVED EVIDENCE OF IMPROPER PEST CONTROL,9 RODENT MICE DROPPINGS BEHIND FREEZER ON FLOORS,TOP OF CLUTTER/CARD BOARD.REAR DOOR NOT RODENT PROOFED AT BOTTOM AND SIDE AREAS OF DOOR APPROX 1/4 INCH AREA.MUSTCLEAN AND SANITIZE, REPAIR TO BE RODENT PROO...

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

REMOVE ALL UNCLEAN CARDBOARD,AND MUST REPAIR TOP OF FREEZER IN REAR.

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

MUST DETAIL CLEAN ALL FOOD EQUIPMENT,DEEP FRYERS,STORAGE SHELVES,COOLERS,PREP TABLES GLASS WINDOW AT COUNTER,ETC.

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

FLORRS NOT CLEAN AND ESPECIALLY AROUND COOKING EQUIPMENT OF DEBRIS AND GREASE.MUST DETAIL CLEAN FLOORS THRU-OUT.ALSO REPLACE ALL BROKEN FLOOR TILES.

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

MUST REPLACE ALL SOILED/STAINED CEILING TILES.ALSO WALLS/BASEBOARDS IN FRONT CUSTOMER AREA,PREP AND REAR NOT CLEAN OF BUILD UP DEBRIS ETC.MUST CLEAN OR PAINT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THERMOMETER FOR FOOD HANDLER.MUST PROVIDE.

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

MUST REMOVE DIRTY MOP WATER AFTER USE AND PROPERLY STORE EQUIPMENT.

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

FOOD HANDLER NOT WEARING HAIR RESTRAINT.MUST PROVIDE.

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #537334 ON 5-6-11. 34-OBSERVED FLOOR IN POOR REPAIR BY UTILITY SINK. INSTRUCTED MANAGER TO REPAIR. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.

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

OBSERVED REAR FLOOR IN POOR REPAIR BY UTILITY SINK INSTRUCTED TO REPAIR. FLOOR IN POOR REPAIR IN REAR. INSTRUCTED MANAGER TO REPAIR. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE ALL MISSING AND DAMAGED FLOOR TILES IN ALL AREAS.

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

REPAIR LEAKING FAUCET ON 3-COMP SINK.

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

REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN REAR STORAGE AREA TO PREVENT PEST HARBORAGE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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.OBSERVED REAR FLOOR IN POOR REPAIR BY UTILITY SINK INSTRUCTED TO REPAIR.

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. OBSERVED THE STOVE MOVED FROM FRONT TO REAR INSTRUCTED TO REMOVE FROM PREMISES.

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.REPAIR FRONT CONDIMENT DOOR OFF LINE MUST REPAIR.

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 THE FOLLOWING NOT CLEAN INTERIOR OF REACH IN COOLER,MICROWAVE INSTRUCTED TO CLEAN.

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.CLEAN FLOOR UNDER AND AROUND EQUIPMENT.

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.OBSERVED A GAS STOVE NEXT TO THE FRYERS NOT UNDER HOO...

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.OBSERV...

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.WET PAINT IN FREEZER MUST DRY.

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.THE FOLLOWING NEEDS CLEANING HOOD, COFFEE MACHINE, MICROWAVE, SQUEEZE BOTTLES, SLICER, CONDIMENT COOLER, KNIFE'S AND KNI...

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.CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT.

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.NEED TO REPLACE ALLWATER DAMAGED CEILING TILES.

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.NEED THERMOMETERS FOR ALL COOLERS.

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.MUST REMOVE NON WORKING EQUIPMENT IE BOX FREEZER

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. Found no hot running water at exposed handsink at time of inspection. Owner has main value turned off ...

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

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. FOUND EXPOSED HAND WASHING SINK IN PREP AREA BACKING UP, NOT PR...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOUND 6 BAGS OF NACHO CHIPS EXPIRING OCT. 12, 2009, ITEMS WERE DISCARDED. INSTRUCTED TO KEEP ALL FOOD PRODUCTS FRESH AND WHOLES...

* 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 CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AT THIS TIME WHILE POTENTIALLY HAZARDOUS FOOD BEING PREPARED AND SERVED ...

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

MUST REPLACE OR PAINT RUSTY RACKS INSIDE OF COOLERS.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS, COOLERS, KNIFE RACKS AND SHELVES THROUGHOUT.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENTS, ALONG THE WALLBASES AND THROUGHOUT AS NEEDED. MUST REPLACE ALL BROKEN/DAMAGED FLOOR TILES IN PREP, REAR AND THROUGHOUT AS NEEDED.

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

MUST DETAIL CLEAN VENTILATION HOOD IN PREP AREA AND REPLACE ALL WATER STAINED CEILING TILES IN REAR, PREP AND THROUGHOUT AS NEEDED.

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

MUST PROVIDE LIGHTING TO REAR WALK-IN COOLER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AND CONSPICUOUSLY PLACE THERMOMETERS IN ALL COOLERS.

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

MUST REMOVE COT AND UNUSED EQUIPMENT FROM REAR.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. Found no hot running water at exposed handsink at time of inspection. Owner has main value turned off ...

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

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. FOUND EXPOSED HAND WASHING SINK IN PREP AREA BACKING UP, NOT...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOUND 6 BAGS OF NACHO CHIPS EXPIRING OCT. 12, 2009, ITEMS WERE DISCARDED. INSTRUCTED TO KEEP ALL FOOD PRODUCTS FRESH AND WHOLES...

* 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 MGR ON SITE AT THIS TIME. PERSON ON SITE REFUSED TO DISPLAY CERTIFICATE FROM CITY OF CHICAGO WHEN ASKED FOR...

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 REPLACE OR PAINT RUSTY RACKS INSIDE OF COOLERS.

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. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS, COOLERS, KNIFE R...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENTS, ALONG THE WALLBASES AND THROUGHOUT AS NEEDED. MU...

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. MUST DETAIL CLEAN VENTILATION HOOD IN PREP AREA AND REPLACE ALL WATER STAINED CEILING TILES IN REAR, PREP AND THROUGHOUT AS NEEDED.

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 LIGHTING TO REAR WALK-IN COOLER.

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 AND CONSPICUOUSLY PLACE THERMOMETERS IN ...

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. MUST REMOVE COT AND UNUSED EQUIPMENT FROM REAR.

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

CORRECTED ON FEB. 8, 2010

* 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 CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AT THIS TIME WHILE POTENTIALLY HAZARDOUS FOOD BEING PREPARED AND SERV...

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

VIOLATION REMAINS

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

VIOLATION REMAINS

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

VIOLATION REMAINS

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

VIOLATION REMAINS

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

VIOLATION REMAINS

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

VIOLATION REMAINS

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 FOUR POUNDS OF RAW CHICKEN TENDERS SITTING ON REAR PREP TABLE. TEMPERATURE OF TENDERS WAS 56.4F. CERTIFIED MANAGER SAID THEY HAD BEEN OUT OF REFRIGERATION SINCE 10:00AM. INSTR...

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

MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: ALL PREP TABLES, SLICER, INTERIORS OF COOLERS AND FREEZERS, AND STORAGE SHELVES.

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

MUST CLEAN INTERIOR BOTTOM OF FRYER CABINET TO REMOVE GREASE AND DUST. CLEAN EXTERIOR OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES. CLEAN HOODED CANOPY OVER COOKING EQUIPMENT.

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

CLEAN FLOORS UNDER, AROUND AND BEHIND EQUIPMENT (COOLERS, SINKS, HOT WATER TANK, COOKING EQUIPMENT, ETC).

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

REPLACE WATER STAINED CEILING TILES WHERE NEEDED.

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

FIRST WASHROOM DOOR NOT SELF-CLOSING; MUST INSTALL A SELF-CLOSING DEVICE.

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...