New Line

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 2-DOOR PREP COOLER. OBSERVED CHEESE AT 46F, COOKED CORN AT 48F, COOKED RICE AT 81F, BLACK BEANS AT 46F, AND HEAVY CREAM AY 48F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FO...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE CEILING TILES AND LIGHT SHIELDS IN THE FOOD PREP AREA WITH GREASE, DUST AND FOOD DEBRIS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

REPLACE THE MISSING LIGHT SHIELD ABOVE THE FOOD PREP AREA.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Unable to locate backflow device for coffee maker in main kitchen, instructed to expose.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Missing light shield at kitchen ceiling light fixture. Instructed to install.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED ICE SCOOPER BEING STORED ON TOP OF THE ICE BIN WITH THE FOOD CONTACT SURFACES EXPOSED. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USES.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATE214:E217SURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR, SUGAR ETC.). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

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

OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.

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

OBSERVED ROLLED EATING UTENSILS NOT INVERTED. INSTRUCTED MANAGEMENT TO AVOID CONTAMINATION BY INVERTING UTENSILS WITH HANDLES EXPOSED AFTER SANITIZING AND AIR DRYING.

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

OBSERVED TORN DOOR GASKET INSIDE 2 DOOR PREP COOLER. INSTRUCTED TO REPLACE

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAKY FAUCET AT 3-COMPARTMENT WAREWASHING SINK IN DISH/PREP AREA. INSTRUCTED TO REPAIR.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED A MISSING LIGHT SHIELD IN THE CEILING LIGHT FIXTURE ABOVE THE 3-COMPAREMENT WAREWASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.

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

OBSERVED LARGE AND SMALL PREP EQUIPMENT, PLATES AND DISHWARE STORED IMPROPERLY ON THE SHELVING UNDER THE PREP TABLE AND STORAGE SHELF. INSTRUCTED THAT EQUIPMENT SHOULD BE STORED INVERTED TO ENSURE PROPER AIR DRYING.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE EXTERIOR OF THE COOKING EQUIPMENT ENCASED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

Observe chip paint and on rust wire shelving units in walk-in cooler area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to clean, resurface and or replace. Maintain at all times.

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

Observe food debris on wire shelving units, in walk-in cooler area. Instructed manager to clean and maintain at all times.

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

Observed grease buildup on hood filters above flat grill areas. Instructed manager to detail clean and maintain at all times.

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

Noted dirt, debris and paint cans on floor in electrical closet in men's restroom. Instructed manager to detail clean, remove any unnecessary items, organize, elevate items at least 6 inches off the floor and maintained at all times.

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

Observed duct used as a means for repair in the following area: Door of walk in cooler. Duct tap, card board and tin foil are not permitted for use in prep area. Must remove all. Observed raw wood on wall near dish washer. Instructed manager to seal ...

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

Observed large gap in floor of walk in cooler. Must repair and maintain same.

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

Observed hand sink in rear of kitchen, near 3 compartment sink with no soap or paper towels. This hand sink also had a black linen covered sheet tray covering the wash bowl, making the sink not easily accessible. Instructed hand sink must be easily a...

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

Observed no city of Chicago certified food manager onsite, while potentially hazardous foods (chicken, chili, etc.) are being prepped/served. Observed no city of Chicago certified food manager certificate posted. Instructed must post original city o...

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

Observed previous minor violations not corrected from inspected report # 1971158 on 11/09/16 Must correct the following previously issued minor violations: #33 NOTED PINKISH SLIME LIKE SUBSTANCE ON THE FRONT FACE OF THE ICE MAKING DROP PLATE IN THE...

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

Observed 2 bulk containers of tortilla chips on the cook line with no proper labels. Instructed manager that all bulk food items must be properly. Must maintain same.

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

Observed duct used as a means for repair in the following area: pipes under the 1 com sink and walk cooler door. Observed cardboard and tin foil used as a liner on cooking equipment near the walk in cooler. Duct tap, card board and tin foil are not ...

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

Observed beer cooler gaskets with food/debris and slimy black substance. Must remove. Detail clean and sanitize. Must maintain same. Observed lower interior of deep fryer with excessive debris. Instructed manager to remove. Clean and sanitize. Must...

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

Observed large gap in floor of walk in cooler. Must repair and maintain same.

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

NOTED FOOD RESIDUE ON THE POTATO SLICER. NOTED PINKISH SLIME LIKE SUBSTANCE ON THE FRONT FACE OF THE ICE MAKING DROP PLATE IN THE UPPER COMPARTMENT. NOTED DUST ACCUMULATION ON THE FAN COVERS IN THE COOK LINE PREP TOP COOLER. INSTRUCTED TO DETAIL CLEA...

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

OBSERVED TRAYS OF FOOD AND BOXES OF PRODUCE BEING STORED ON THE FLOOR IN THE WALK IN COOLER. INSTRUCTED TO STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.

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

NOTED WATER STAINED CEILING TILES IN FRONT OF THE RESTROOMS. INSTRUCTED TO REPLACE THE STAINED TILES AND REPAIR ANY RELATED LEAKS.

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

THE COLD WATER HANDLE MOUNT ON THE RIGHT MEN'S RESTROOM FAUCET IS LOOSE. INSTRUCTED TO REPAIR THE MOUNT AND MAINTAIN.

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

OBSERVED BROOMS BEING STORED ON THE GROUND NEXT TO THE MOP SINK. INSTRUCTED TO STORE ALL BROOMS AT LEAST 6 INCHES ABOVE THE FLOOR. NOTED EMPLOYEE BELONGINGS BEING STORED ON RESTAURANT SUPPLY SHELVING. INSTRUCTED TO STORE ALL EMPLOYEE BELONGINGS SEPAR...

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

OBSERVED THE WHISK HANDLE AND THE SPATULA TO BE CRACKED AND FLAKING. INSTRUCTED TO REPAIR OR REPLACE THE SURFACES.

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

OBSERVED ACCUMULATION OF FOOD DEBRIS ON THE WALK IN COOLER SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED ACCUMULATION OF STANDING WATER UNDER THE PRESPRAY SINK AT THE DISH MACHINE. INSTRUCTED TO ELIMINATE STANDING WATER AS OFTEN AS NECESSARY TO KEEP THE AREA DRY. OBSERVED ACCUMULATION OF MOISTURE AND FOOD DEBRIS BEHIND THE MAIN GREASE TRAP, ARO...

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

OBSERVED YELLOWISH DISCOLORATION AND MOLD ON THE WALLS BEHIND AND UNDER THE DISH MACHINE AREA. INSTRUCTED TO CLEAN.

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

MUST DISCARD ALL CRACKED FOOD STORAGE CONTAINERS AND LIDS AS NEEDED.

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

MUST DETAIL CLEAN THE VENT COVERS IN WASHROOMS AS NEEDED AND REMOVE DUST BUILD UP.

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

MUST PROVIDE MORE ADEQUATE LIGHTING IN THE DRY STORAGE CLOSET.

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

MUST REPAIR THE BROKEN HOT WATER HANDLE AT THE MOP SINK. MUST ALSO REPAIR THE LEAKY FAUCET AT THE 1 COMPARTMENT SINK AT THE DISH MACHINE. MUST REPAIR SLOW DRAIN AT THE HAND SINK NEAR THE THREE COMPARTMENT SINK IN THE PREP AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. COOKS LINE COOLER FOUND AT 52.5F WITH FOODS SUCH AS COOKED SALMON AT 51.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW CDPH CONTACTE...

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

THE FOLLOWING FOODS FOUND IN THE ABOVE MENTIONED COOLER AT IMPROPER FOOD TEMPERATURE: COOKED SALMON AT 51.2F, TURKEY AT 47.3F, HAM AT 51.4F, OTHER ASSORTED CUT VEGETABLES RANGING BETWEEN 45F TO 52F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VA...

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

OBSERVED INADEQUATE HAND WASHING FACILITIES. NO PAPER TOWELS AT BAR EXPOSED HAND SINK WERE CUSTOMERS WERE BEING SERVED FOODS. SINK WAS BEING USED AS A "SLOP" SINK FOR USED DRINKS AND GARNISHES. REAR COOKS LINE SINK FOUND COVERED WITH CLEAN POTS/PANS ...

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

OBSERVED APPROXIMATELY 50 TO 60 LIVE SMALL FLIES IN THE FOLLOWING AREAS: HEAVY ACTIVITY IN DRY FOOD STORAGE AND ON STORED ONIONS AND POTATOES. AT MOP SINK, AT DISH MACHINE AREA. RECOMMEND HAVING PEST CO. SERVICE ESTABLISHMENT. MUST ELIMINATE OR MINIM...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

SUMMARY REPORT FROM INSPECTION MADE ON 6-13-13 NOT POSTED ON PREMISES. TODAYS SUMMARY POSTED. SERIOUS CITATION ISSUED 7-42-010(B).

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

PREVIOUS MINOR VIOLATIONS FROM 6-13-13 NOT CORRECTED. #33-MUST CLEAN EXTERIOR OF COOKING EQUIPMENT AND PREP TABLE TO REMOVE DEBRIS.#34-FLOORS NEED CLEANING TO REMOVE SPILLS AND DEBRIS THROUGHOUT ENTIRE ESTABLISHMENT INCLUDING ALL WALK-IN COOLERS. ALS...

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

BULK FOOD CONTAINERS MUST BE LABELED AND ALL PREPARED READY TO EAT FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.

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

KNIVES FOUND IMPROPERLY STORED BETWEEN EQUIPMENT ON COOKS LINE. MUST PROPERLY STORE.

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

MUST PROVIDE LID FOR BAR ICE BIN.

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

THE FOLLOWING NOT CLEAN WITH DIRT, GREASE AND FOOD DEBRIS: INTERIOR LID OF ICE MACHINE. METAL SHELVING THROUGHOUT SERVER FOOD PICK-UP STATION. INTERIOR AND EXTERIOR OF DISH MACHINE. COOKS LINE EXPOSED HAND SINK. MOP SINK AND AREA. BULK FOOD CONTAINE...

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

WALLS AT DISH MACHINE WITH EXCESSIVE DIRT AND GREASE. MUST CLEAN. MOLDY WALL CAULKING. MUST REPLACE. CEILING OF WALK-IN COOLER WITH EXCESSIVE DUST AND DIRT. MUST CLEAN.

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

DISH WASHER MUST WEAR HAT/HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP IMPROPERLY STORED ON TOP OF MACHINE. MUST STORE IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. COOKS LINE WIPING CLOTHS MUST STORE IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

MUST CLEAN EXTERIOR OF COOKING EQUIPMENT AND PREP TABLE TO REMOVE DEBRIS.

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

FLOORS NEED CLEANING TO REMOVE SPILLS AND DEBRIS. ALSO DETAIL CLEAN FLOOR DRAINS AT THE BAR AREA AND DISH WASHING AREA.

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

MUST CLEAN WALL AND CEILING TILES IN KITCHEN TO REMOVE FOOD SPILL AND SPLATTERS. ALSO REPLACE OR PAINT WATER STAINED CEILING TILES IN HALLWAY WHERE THE TOILET ROOM ARE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND PREP/SERVICE COOLER WITH AMBIENT AIR TEMP OF 48.9F, STORING POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN, PORK, TURKEY BURGERS, COLE SLAW AND SOUR CREAM WITH TEMPERATURES RANGING FROM 48.8F TO 53.9F. INSTRUCTED TO KEEP COOLER AT 40F OR BELOW AT ...

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

FOUND POTENTIALLY HAZARDOUS FOOD INSIDE PREP/SERVICE COOLER NOT AT THE PROPER INTERAL TEMPERATURES SUCH AS TURKEY BURGERS AT 53.9F, COLE SLAW AT 53.3F, BLACK BEAN BURGER AT 49.1, SMOKED PULLED PORK AT 49.8F, SOUR CREAM AT 51.3F, HAM AT 48.8F, CHICKEN...

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

MUST CLEAN EXTERIOR OF COOKING EQUIPMENT AND PREP TABLE TO REMOVE DEBRIS.

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

FLOORS NEED CLEANING TO REMOVE SPILLS AND DEBRIS. ALSO DETAIL CLEAN FLOOR DRAINS AT THE BAR AREA AND DISH WASHING AREA.

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

MUST CLEAN WALL AND CEILING TILES IN KITCHEN TO REMOVE FOOD SPILL AND SPLATTERS. ALSO REPLACE OR PAINT WATER STAINED CEILING TILES IN HALLWAY WHERE THE TOILET ROOM ARE.

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

MUST REPAIR CRACKED EXTERIOR COOLER DOORBASE SO AS TO BE SMOOTH AND EASILY CLEANABLE.MUST REPAIR GASKET OF 2DR REFRIGERATOR DOORS.

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

MUST CLEAN INTERIOR OF BOTH FRYERS TO REMOVE GREASE BUILD-UP.MUST REPAINT RUSTY GREASE TRAP BOXES UNDER DISHMACHINE AREA AND 3COMP SINK.

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

MUST CLEAN AND SANITIZE ALL FLOOR DRAINS AT MAIN KITCHEN AND BAR AREA.

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. THE STAINLESS STEEL FOOD PASS ABOVE THE HAND SINK IS DIRTY, WASH, RINSE AND SANITIZE THE DIRTY SURFACES.

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. THE FOOTING OF THE HOT WATER TANK AND THE FLOOR UNDER THE DISHWASHING AREA IS DIRTY, CLEAN THE FLOORS IN DETAIL FROM CORNER TO CORNER.

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. INSTALL ADDITIONAL LIGHTING IN THE DISH ROOOM SO YOU CAN SEE THE DISHE...

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

CLEAN OUT THE KITCHEN AND BAR FLOOR DRAINS.

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. NOTE...

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. FOLLOWING NEED CLEANING: INTERIOR PANEL OF ICE MACHINE, BAR SINKS, FLOOR OF BAR COOLERS-DUE TO FOOD DEBRIS/SPILLS/STAIN...

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. FLOOR DRAINS IN KITCHEN, ALONG WALLBASES BEHIND EQUIPMENT, INSIDE BEER COOLER MUST BE FREE OF DIRT/DEBRIS/CLUTTER.

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. DUSTY CEILING TILES AROUND VENTS, FILTERS AT HOOD OF COOKING EQUIPMENT, WALLS UNDER DISHMACHINE- MUST BE KEPT CLEAN.

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

All employees shall be required to use effective hair restraints to confine hair. ANY FOODHANDLER WORKING AROUND OPEN FOOD MUST HAVE A HAIR RESTRAINT.