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ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED FACILITY HAND SINK IN REAR COOK-LINE PREP AREA WITHOUT HAND DRYING PROVISION (NO PAPER TOWELS). INFORMED PERSON IN CHARGE HAND DRYING PROVISION ARE REQUIRED AT ALL TIME AT ALL HAND SINKS IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-030(C)...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED FACILITY WITH OUT HAND SOAP AT HAND SINK IN REAR COOK-LINE PREP AREA HAND SINK WHILE PREPPING FOOD. MUST OBTAIN AND MAINTAIN HAND SOAP AT HAND SINK IN FACILITY AT ALL TIME. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED

PROPER COLD HOLDING TEMPERATURES

OBSERVED FOOD NOT MEETING OBSERVED FOOD NOT MEETING TEMPERATURE REQUIREMENTS IN REAR (COOK-LINE) PREP AREA. FISH (SPICY TUNA) BEEF, SLICE VEGETABLE, SOFT CHEESE ETC AT 46-53 DEGREES F INSIDE TWO DRAWER PREP COOLER. LARGE DEEP 20 LBS CONTAINERS OF BEA...

PROPER DATE MARKING AND DISPOSITION

3-501.17 OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM,CHICKEN,FISH,BEANS, SHRIMP, SOUP, HOUSE-SAUCES ETC. STORED INSIDE REACH IN COOLER LOCATED AND REAR PREP REFRIGERATOR IN REAR FOOD PREP AREA. INF...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION IS...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

4-301.11 OBSERVED COLD HOLDING UNIT IN DISREPAIR 2 DRAWER REACH IN COOLER COLD HOLDING AT 55 DEGREES F IN REAR (COOK-LINE) PREP AREA OF FACILITY. INFORMED PERSON IN CHARGE FACILITY MUST REPAIR OR REPLACE COLD HOLDING UNIT AND MAINTAIN. PRIORITY VIOLA...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 OBSERVED FACILITY BULK ITEMS NOT IN ORIGINAL CONTAINER NOT LABEL WITH COMMON NAME; FACILITY SUGAR, SALT, AND WHEAT ITEMS NOT LABELED INSIDE LARGE CLEAR CONTAINER IN REAR PREP AREA AND DRY STORAGE. MUST LABEL AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION R...

ALLERGEN TRAINING AS REQUIRED

2-102.13 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED REACH IN PREP COOLER AT IMPROPER TEMPERATURE OF 48.0F. INSTRUCTED NOT TO USE COOLER. MUST USED ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW-CDI. COOLER WILL BE TAGGED HELD FOR INSPECTION UNTIL TAG REMOVED FROM CDPH. CRITICAL VIOLATION ...

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

OBSERVED IMPROPER COLD TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE REACH IN PREP COOLER. APPROX 5-LBS OF CALAMARI AT 51.0F, 10LBS OF CHICKEN BREAST AT 52.0F, 3-LBS RAW EGGS AT 50.0F, 4-LBS OF FISK AT 50.0F . MANAGER REMOVED AND DISCARDED ALL...

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

WALLS IN PREP AREA, DISH WASHING AREA NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN SALAD, CHEESE) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE LOCATED IN THE 3 DOOR PREP COOLER. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOO...

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

OBSERVED CARDBOARD BEING REUSE AS A SHELF LINING ON THE DRY STORAGE SHELVES. OBSERVED RUST ON THE SHELVES LOCATED IN THE WALK IN COOLER. INSTRUCTED TO REMOVE CARDBOARD AND REPLACE SHELVES AND ALL FOOD CONTACT AND NON FOOD CONTACT SURFACES HAVE TO SMO...

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

OBSERVED STAINED CUTTING BOARDS ATTACHED TO THE PREP COOLERS IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE CUTTING BOARDS. OBSERVED EXCESSIVE ACCUMULATED FOOD, DUST AND GREASE DEBRIS INSIDE OF THE FRYERS AND A PUDDLE OF STANDING WATER INSIDE OF THE 3 ...

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

OBSERVED EXCESSIVE ACCUMULATED FOOD AND GREASE DEBRIS UNDER AND BEHIND ALL OF THE COOKING EQUIPMENT. OBSERVED ACCUMULATED FOOD AND STANDING WATER UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.

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

OBSERVED ACCUMULATED GREASE ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. OBSERVED WALLS WITH ACCUMULATED DEBRIS LOCATED UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.

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

OBSERVED A LEAK LOCATED UNDER THE 3 COMPARTMENT SINK ON THE PIPE ATTACHED TO THE WALL. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED MOP HEADS BEING STORED DOWNWARD. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN. OBSERVED OLD EQUIPMENT/CLUTTER (HOT HOLDING UNITS) BEING STORED IN THE REAR. INSTRUCTED TO CLEAN AND ELEVATE OR ELIMINATE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED A 3 DOOR PREP COOLER AT AN AMBIENT AIR TEMPERATURE OF 53F DURING INSPECTION. POTENTIALLY HAZARDOUS FOODS (EGGS, HUMMUS, ETC.) WERE INSIDE OF SAID PREP COOLER AT THE TIME OF THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN A TEMPERATURE OF 40F O...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS (HUMMUS, EGGS) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE 3 DOOR COOLER IN THE FOOD PREP AREA; 20LBS OF CHOPPED GREENS AT 53F, 2LBS OF HUMMUS AT 51.6F, 5LBS OF COLESLAW AT 51F, 2LBS OF CHEESE AT 53F, 5LB...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED FOOD HANDLER GRABBING READY TO EAT TOMATOES WITH BARE HANDS. INSTRUCTED BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED AND TO ALWAYS WEAR CLEAN FOOD GRADE DISPOSABLE GLOVES WHEN HANDLING READY TO EAT FOODS OR USE SPOONS OR TONGS. OB...

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

OBSERVED RAW CHICKEN AND RAW EGGS BEING STORED NEXT TO READY TO EAT CHOPPED ROMAINE LETTUCE (USED FOR SALAD) LOCATED AT THE TOP OF THE PREP COOLER IN THE FOOD PREP AREA. SAID POTENTIALLY HAZARDOUS ITEMS DID NOT HAVE COVERS NOR BARRIER SEPARATING READ...

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

OBSERVED 30 LIVE SMALL FLIES LOCATED ON THE WALL OF THE FOOD PREP AREA AND 5 LIVE SMALL FLIES FLYING IN THE BAR AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN SALAD, CHEESE) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE LOCATED IN THE 3 DOOR PREP COOLER. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOO...

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

OBSERVED CARDBOARD BEING REUSE AS A SHELF LINING ON THE DRY STORAGE SHELVES. OBSERVED RUST ON THE SHELVES LOCATED IN THE WALK IN COOLER. INSTRUCTED TO REMOVE CARDBOARD AND REPLACE SHELVES AND ALL FOOD CONTACT AND NON FOOD CONTACT SURFACES HAVE TO SMO...

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

OBSERVED STAINED CUTTING BOARDS ATTACHED TO THE PREP COOLERS IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE CUTTING BOARDS. OBSERVED EXCESSIVE ACCUMULATED FOOD, DUST AND GREASE DEBRIS INSIDE OF THE FRYERS AND A PUDDLE OF STANDING WATER INSIDE OF THE 3 ...

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

OBSERVED EXCESSIVE ACCUMULATED FOOD AND GREASE DEBRIS UNDER AND BEHIND ALL OF THE COOKING EQUIPMENT. OBSERVED ACCUMULATED FOOD AND STANDING WATER UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.

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

OBSERVED ACCUMULATED GREASE ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. OBSERVED WALLS WITH ACCUMULATED DEBRIS LOCATED UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.

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

OBSERVED A LEAK LOCATED UNDER THE 3 COMPARTMENT SINK ON THE PIPE ATTACHED TO THE WALL. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED MOP HEADS BEING STORED DOWNWARD. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN. OBSERVED OLD EQUIPMENT/CLUTTER (HOT HOLDING UNITS) BEING STORED IN THE REAR. INSTRUCTED TO CLEAN AND ELEVATE OR ELIMINATE.

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

FOUND IMPROPER COLD TEMPERATURES OF COOKED PASTA INSIDE PREP COOLERS AT 45.F,46.9, AND 49.1F.MUST MAINTAINED COLD FOODS AT 40F OR BELOW.APPROX 8LBS OF PASTA WAS DISCARDED AT COST APPROX $15.00. CRITICAL VIOLATION ISSUED 7-38-005A.

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

OBSERVED DISH MACHINE BEHIND BAR BEING USED AT TIME OF INSPECTION NOT SANITIZING AT FINAL RINSE PROPER CONCENTRATION OF CHLORINE at 0 ppm.MUST REPAIR. MUST BE AT LEAST 50PPM.INSTRUCTED TO USE ADDITIONAL DISH MACHINE IN REAR KITCHEN TO WASH,RINSE AND ...

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

INTERIOR OF ALL REACH IN BEER/LIQUOR COOLERS BEHIND BAR NOT CLEAN OF DRIED LIQUIDS,DEBRIS AT BOTTOM OF COOLERS.MUST DETAIL CLEAN/MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

THE NEW EMPLOYEES IDPH FOOD TRAINING CERTIFICATES NOT PROVIDED FOR EMPLOYEES.MUST PROVIDE AT NEXT INSPECTION

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

INSTRUCTED TO CLEAN AND MAINTAIN DRY FLOORS ESPECIALLY AT THE DISH WASHER AREA.

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

NOTED MISSING CEILING TILES INSIDE THE EMPLOYEE BATHROOM. INS TRUCED TO REPLACE.

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

NOTED LEAKAGE AT U-JOINT PIPPING UNDERNEATH HAND WASH SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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

REPLACE MISSING HANDLE ON DEEP FRYER DOOR IN MAIN KITCHEN.

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

CLEAN INTERIOR BOTTOM CABINET OF DEEP FRYERS OF GREASE BUILD-UP IN MAIN KITCHEN.

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

CLEAN FLOOR BEHIND BOX SODA RACK IN REAR ALONG WALLBASE AND AT CORNERS.

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

CLEAN WALL NEXT TO FRYER FREEZER IN PREPARATION AREA OF DUST BUILD-UP.

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

REPLACE MISSING LIGHT BULBS OR BURNT OUT BULBS AT CEILING IN DISHWASHING AREA AND WHERE NECESSARY.

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

ORGANIZE AND MAINTAIN EMPLOYEE LOCKER AREA AT REAR.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED POOR HYGIENIC PRACTICES WITH FOOD HANDLER HAVING OPEN DRINK ON FOOD PREP TABLE WHILE PREPING FOOD. INSTRUCTED NO HAND TO MOUTH CONTACT AROUND FOOD OR IN PREP AREA. CRITICAL CITATION 7-38-010(A).

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

NO SANITARY HAND DRYING DEVICE OR PAPER TOWELS AT EXPOSED HAND WASH SINK IN PREP AREA. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

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

FOUND PREMISES NOT PROPERLY SANITIZING DISHES AND UTENSILS. DISHWASHING MACHINE WITH CHLORINE SANITIZING SOLUTION AT 0 PPM AT THIS TIME OF INSPECTION. INSTRUCTED TO USE 3COMP SINK AND CONTACT SERVICE PROVIDER FOR DISH MACHINE. CRITICAL CITATION ISSU...

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

CLEAN FLOORS IN THE FOLLOWING AREAS; ELECTRIC CLOSET AND FLOOR AT REAR ALONG WALLBASE AND AT CORNERS UNDER SHELVING/RACKS.

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

LEAK AT 2COMP FAUCET AT REAR PREP AREA. MUST REPAIR.

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

FOUND PREMISES NOT PROPERLY SANITIZING DISHES AND UTENSILS. DISHWASHING MACHINE WITH CHLORINE SANITIZING SOLUTION AT 0PPM AT THIS TIME OF INSPECTION. CRITICAL CITATION ISSUED #7-38-030.

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

FLOORS NEED CLEANING IN THE PREP AREA AND INSIDE WALK IN COOLER TO REMOVE SPILLS AND DEBRIS.

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

UPPER PANEL OF ICE MAKER AND ICE SCOOP HOLDER NOT CLEAN, INSTRUCTED TO CLEAN ICE MAKER INTERIOR SURFACES AND MAINTAIN.

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

FLOOR BEHIND ICE MAKER NOT CLEAN, DIRT AND FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINAIN.

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

A DAMAGED WALL SECTION AT BOTTOM IN DRY FOOD STORAGE ROOM, INSTRUCTED TO PATCH.

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

WEAK HOT WATER PRESSURE AT DISH WASHING AREA HAND SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.

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. PREP AREA REACH IN COOLERS DOOR GASKETS RIPPED. MUST REPAIR AND MAINTAIN DAMAGED GASKETS.

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 ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAINBOARDS AND DUST BUILD UP ON PREP COOLERS CONDENSE...

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 DIRT/FOOD BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.

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. OBSERVED FOOD DEBRIS ON WALLS AROUND DISHMACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

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...

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. NO THERMOMETERS INSIDE PREP AREA REACH IN COOLERS. MU...

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. INTERIOR OF ICE MACHINE, SOME COOLER FLOORS IN KITCHEN & INTERIOR OF BAR HANDSINKS, MUST BE FREE OF FOOD DEBRIS.

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 THRU-OUT BAR & DISHROOM NEED CLEANING; FLOORS MUST BE KEPT DRY THRU-OUT PREMISES-TO PREVENT PEST HARBORAGE. MUST CLEAN ALONG ...

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. FAN GUARDS & CONDENSERS OF WALK-IN COOLER MUST BE FREE OD DUST.

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. ALL CLEANING EQUIPMENT MUST BE KEPT CLEAN /DRY & STORED PROPERLY, ON WALL HOOKS.

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 broken gaskets of cooler doors at bar; provide splash guards at handsinks at prep areas in kitchen.

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

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. Must provide self-closing device at employee bathroom in rear.