Seashell Fish & Chicken

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

FOUND UNLABELED FOOD ITEMS FOR SALE ON PREMISES. 33 5 oz CONTAINERS OF UNLABELED TAFFY GRAPES BEING OFFERED FOR SALE FOR $5.50 PER CONTAINER. INSTRUCTED THAT FOOD ITEMS MUST BE PROPERLY LABELED FROM THE COMPANY THAT IS PROVIDING THE PRODUCT. ITEM...

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

THE RUBBER GASKETS AT THE THREE DOOR COOLER IN THE FRONT PREP AREA ARE IN POOR REPAIR; MUST REPLACE GASKETS WHERE NEEDED.

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

MUST CLEAN MEAT SLICER ON PREP TABLE, BOTTOMS OF PREP TABLES AND INTERIORS OF REFRIGERATION UNITS.

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

MUST DETAIL CLEAN THE DEEP FRYER EXTERIOR AND INTERIOR OF DEEP FRYER,HAS HEAVY GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT.

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

MUST CLEAN THE FLOORS IN REAR STORAGE AREA,ALONG WALL BASE AND CORNERS.

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

MUST CLEAN THE WALLS IN THE REAR PREP AREA NEAR THE WALK-IN COOLER OF FOOD SPILLS,INSTRUCTED TO CLEAN ND MAINTAIN AREA.

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

THE VENTS ABOVE THE COOKING EQUIPMENT NEED CLEANING TO REMOVE GREASE AND OTHER BUILD UP FROM FRYERS.

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

MUST REPLACE THE BURNED OUT BULB INSIDE THE WALK-IN COOLER IN REAR OF PREMISES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREA.

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

MUST DETAIL CLEAN THE DEEP FRYER EXTERIOR AND INTERIOR OF DEEP FRYER,HAS HEAVY GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

MUST CLEAN THE FLOORS IN REAR STORAGE AREA,ALONG WALL BASE AND CORNERS

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

MUST CLEAN THE WALLS IN THE REAR PREP AREA NEAR THE WALK-IN COOLER OF FOOD SPILLS,INSTRUCTED TO CLEAN ND MAINTAIN AREA

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

MUST REPLACE THE BURNED OUT BULB INSIDE THE WALK-IN COOLER IN REAR OF PREMISES

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE ORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREA

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED PREP/SERVICE COOLER AT THE FRONT PREP AREA AT IMPROPER AIR TEMP OF 55.4F. POTENTIALLY HAZARDOUS FOODS ARE KEPT INSIDE THIS COOLER. CRITICAL CITATION ISSUED #7-38-005(A).

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

NOTED VARIOUS POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMPERATURES SUCH AS: 10LBS OF TILAPIA AT 50.F, 11LBS OF SHRIMPS AT 52.8F, 9LBS OF CATFISH(FILLETS & NUGGETS) AT 45F TO 50F AND 21LBS OF CHICKEN(WINGS & LEGS) AT 47.9F TO 51.3F. MANAGER D...

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

NOTED THE INTERIOR OF THE PREP/SERVICE COOLER WITH DIRTY SHELVES AND A GREEN SUBSTANCE AT THE TOP INTERIOR. MANAGER INSTRUCTED EMPLOYEE TO START CLEANING OUT SAID COOLER.

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

FLOORS NEED CLEANING THROUGH OUT PREMISES TO REMOVE GREASE,SPILLS AND DEBRIS.

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

MUST CLEAN THE INTERIOR OF REACH COOLERS TO REMOVE SPILLS AND DEBRIS.

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

FLOORS AND FLOOR DRAINS NEED DETAIL CLEANING THROUGH OUT PREMISES TO REMOVE GREASE,SPILLS AND DEBRIS.

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

WALLS AND WALL BASE BEHIND EQUIPMENT AND IN THE TOILET ROOM NEEDS CLEANING. ALSO MUST CLEAN FILTER ABOVE THE COOKING EQUIPMENT.

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

NOTED A LEAK AT THE BASE OF THE FAUCET AT THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.

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

CLEAN BOTTOM COMPARTMENTS OF DEEP FRYERS,HHAS GRESE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

MUST CLEAN THE FLOORS IN THE PREP AREA,ALONG WALL BASE AND CORNERS

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

MUST SEAL OPENING INTO WALL INSIDE WASHROOM IN REAR OF PREMISES

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE

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

MUST REMOVE RUST FROM SHELVING UNITS IN THE STORAGE AREA

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

MUST CLEAN THE DEEP FRYERS IN THE PREP AREA,OF GREASE BUILD-UP,ESPECIALLY BOTTOM COMPARTMENT OF DEEP FRYERS AND REMOVE ICE BUILD-UP FROM INSIDE THE WALK-IN FREEZER

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

DETAIL CLEAN FLOORS THROUGHOUT PREMISES,ESPECIALLY AROUND WALL BASE AND CORNERS

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

MUST REPAIR THE VENTILATION INSIDE THE WASHROOM IN REAR OF PREMISES

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS IN ALL PREP COOLERS AND INSIDE THE WALK-IN COOLER IN REAR OF PREMISES

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

ALL COOKED AND PREPARED FOODS TAKEN FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD FOR MORE THAN 24 HOURS

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

PAINT RUSTY EXTERIOR OF GREASE TRAP AT 3 COMPARTMENT SINK

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

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL DEEP FRYERS(MASSIVE GREASE BUILD-UP), ALL PREP TABLES AND SHELVES(INCLUDING LEGS AND WHEELS), INTERIORS AND EXTERIORS OF ALL COOLERS & FREEZERS, ALL SINKS IN REAR PREP AREA, ALL FOOD SPILLS AND SPLA...

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

CLEAN FLOORS IN REAR STORAGE AREAS(DEBRIS, DROPPINGS), UNDERNEATH COOKING EQUIPMENT(GREASE AND FOOD BUILD-UP), AND INSIDE WALK-IN COOLER

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

REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN DEBRIS, DEAD INSECTS AND DIRT FROM ALL LIGHT SHIELDS. CLEAN DIRT,FOOD SPLATTERS AND STAINS FROM ALL WALLS THROUGHOUT. PAINT RUSTY REAR EXIT DOOR.

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

REPLACE MISSING LIGHT SHIELDS 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

OBSERVED GNATS(5) AND FLIES(5) IN BOTH FOOD PREP AREAS. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS AND SURFACES. SERIOUS VIOLATION 7-38-020.

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

ALL COOKED AND PREPARED FOODS TAKEN FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD FOR MORE THAN 24 HOURS

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

PAINT RUSTY EXTERIOR OF GREASE TRAP AT 3 COMPARTMENT SINK

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

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL DEEP FRYERS(MASSIVE GREASE BUILD-UP), ALL PREP TABLES AND SHELVES(INCLUDING LEGS AND WHEELS), INTERIORS AND EXTERIORS OF ALL COOLERS & FREEZERS, ALL SINKS IN REAR PREP AREA, ALL FOOD SPILLS AND SPLA...

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

CLEAN FLOORS IN REAR STORAGE AREAS(DEBRIS, DROPPINGS), UNDERNEATH COOKING EQUIPMENT(GREASE AND FOOD BUILD-UP), AND INSIDE WALK-IN COOLER.

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

: REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN DEBRIS, DEAD INSECTS AND DIRT FROM ALL LIGHT SHIELDS. CLEAN DIRT,FOOD SPLATTERS AND STAINS FROM ALL WALLS THROUGHOUT. PAINT RUSTY REAR EXIT DOOR.

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

REPLACE MISSING LIGHT SHIELDS UNDERNEATH HOOD ABOVE COOKING EQUIPMENT.

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

POTENTIALLY HAZARDOUS FOODS STORED IN 2-DOOR REACH-IN COOLER IN FRONT FOOD PREP AREA FOUND AT IMPROPER TEMPERATURES: CAT FISH -45.1F, CHICKEN -44.6F, TALAPIA - 45.5F, SHRIMP - 44.9F, CHICKEN - 46.1F. ALL POTENTIALLY HAZARDOUS FOODS STORED IN COOLERS ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HANDSINK REMOVED FROM FRONT FOOD PREP AREA, MUST RE-INSTALL AN EXPOSED HANDSINK IN THIS AREA. CRITICAL VIOLATION 7-38-030.

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

EVIDENCE OF RODENTS AND INSECTS NOTED ON PREMISES. 20 MICE DROPPINGS OBSERVED ON FLOORS IN REAR STORAGE AREA UNDERNEATH STOCK SHELVES ALONG THE BASES OF THE WALLS. ALSO OBSERVED GNATS(5) AND FLIES(5) IN BOTH FOOD PREP AREAS. MUST CLEAN AND SANITIZE A...

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

ALL COOKED AND PREPARED FOODS TAKEN FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD FOR MORE THAN 24 HOURS.

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

PAINT RUSTY EXTERIOR OF GREASE TRAP AT 3 COMPARTMENT SINK.

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

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL DEEP FRYERS(MASSIVE GREASE BUILD-UP), ALL PREP TABLES AND SHELVES(INCLUDING LEGS AND WHEELS), INTERIORS AND EXTERIORS OF ALL COOLERS & FREEZERS, ALL SINKS IN REAR PREP AREA, ALL FOOD SPILLS AND SPLA...

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

CLEAN FLOORS IN REAR STORAGE AREAS(DEBRIS, DROPPINGS), UNDERNEATH COOKING EQUIPMENT(GREASE AND FOOD BUILD-UP), AND INSIDE WALK-IN COOLER.

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

REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN DEBRIS, DEAD INSECTS AND DIRT FROM ALL LIGHT SHIELDS. CLEAN DIRT,FOOD SPLATTERS AND STAINS FROM ALL WALLS THROUGHOUT. PAINT RUSTY REAR EXIT DOOR.

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

REPLACE MISSING LIGHT SHIELDS UNDERNEATH HOOD ABOVE COOKING EQUIPMENT.

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

MUST PROVIDE STOPPERS FOR ALL 3 SECTIONS OF THE 3 COMPARTMENT SINK.

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

ORGANIZE REAR PREP AREA BY STORING ALL EQUIPMENT NEATLY.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES.APPROX 20LBS $52.00 OF COOKED CHICKEN AT 87F/73F,INSIDE WALK IN COOLER.ALSO COOKED HAMBURGER MAINTAIN AT 109F.ON TOP OF TOASTER.MUST MAINTAIN HOT FOODS AT 140F AND COLD FOODS ...

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

GASKET ON FRONT COOLER DOORS IN POOR REPAIR.MUST REPLACE.

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

INTERIOR OF COOLERS NOT CLEAN IN REAR.MUST CLEAN/MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THERMOMETER FOR FOOD HANDLER.MUST PREVIDE FOR FOOD HANDLER.

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.RODENT(MICE) DROPPINGS IN REARDRY STORAGE AREA OF PREMISES.FOUND OVER 70 MICE DROPPINGS ON AND UNDER SHELVING UNITS,BETWEEN COOLERS ETC.MUST CLEAN AND SANITIZE ALL AREAS.ALSO REAR DOOR NOT RODENT PROOFED AT ...

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

REAR COOLER DOOR IN POOR REPAIR.MUST REPAIR

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

FOOD EQUIPMENT NOT CLEAN,IE BOTTOM SHELVES OF PREP TABLES REAR SHELVING,INTERIOR COOLER SHELVES,ETC.MUST DETAIL CLEAN AND MAINTAIN.

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

OBSERVED FAUCET AT 3-COMP SINK LEAKY.MUST REPAIR. NO HAND WASHING SINK IN FRONT PREP AREA WHERE SANDWICHES ARE PREPARED.MUST INSTALL HAND SINK UNDER CITY PRESSURE WITH SOAP AND HAND DRYING DEVICE.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. CONTINUE TO CLEAN THE ITEMS FROM REPORT 537660 10/28/11.

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 facilitiesCONTINUE TO CLEAN LIGHT SHIELDS AS REORTED IN REPORT 537660 DATED 10/28/11.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.NEED BACK FLOW DEVICE AS PER REPORT 537660 10/28/11.

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.CONTINUE TO REMOVE CLUTTER IN REAR.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.HOT WATER TANK NOT MAINTAIN...

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.NEED TO CLEAN ALL DRY STORAGE SHELVES FRONT AND REAR DEFROST BOX FREEZER REAR EXCESSIVE ICE.ALSO CLEAN WALK-IN COOLER FA...

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.NEED TO CLEAN ALL LIGHT SHIELDS,AND REPLACE MISSING SHIELD UNDER HOOD.

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...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTH STORED ON REAR TABLE INSTRUCTED TO STORE IN 100PPM CHLORINE SANITIZER.

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.CLUTTER IN REAR STORAGE AREA REMOVE ITEMS NOT BEING USED.

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 A PAN OF RAW CHICKEN SITTING IN THE 3 COMPARTMENT SINK AT AN IMPROPER TEMPERATURE OF 53.1F. INSTRUCTED TO KEEP ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER. ITEM WAS DISC...

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

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. FOUND BOTH FOOD HANDLERS MULTI TASKING THAT IS...

* 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. FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON DUTY WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. FIS...

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

MUST REMOVE ALL POP CRATES BEING USED AS SHELVES AND PROVIDE SHELVING TO FRONT/REAR OF STORE FOR OVERFLOW OF PRODUCT.

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

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS, COOLERS AND FREEZERS.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.

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

MUST DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS AND REPLACE/PROVIDE ALL WATER STAINED AND MISSING CEILING TILES THROUGHOUT.

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

MUST FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK. FIX SLOW DRAINING EXPOSED HAND WASHING SINK.

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.

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

MUST REMOVE ALL POP CRATES BEING USED AS SHELVES AND PROVIDE SHELVING TO FRONT/REAR OF STORE FOR OVERFLOW OF PRODUCT.

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

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS, COOLERS AND FREEZERS.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.

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

MUST DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS AND REPLACE/PROVIDE ALL WATER STAINED AND MISSING CEILING TILES THROUGHOUT.

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

MUST FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK. FIX SLOW DRAINING EXPOSED HAND WASHING SINK.

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

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. FOUND FOOD HANDLERS MULTI-TASKING AND NOT WASH...

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

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSED HANDWASHING SINK WITH NO SOAP OR PAPER TOWELS. INSTRUCTED TO ALWAYS HAVE HAND WASHING SINKS STOCKED WITH SOAP AND PAPER TOWELS. ITEMS WERE PROVIDED ...

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 REMOVE ALL POP CRATES BEING USED AS SHELVES AND PROVIDE SHELVING TO FRONT/REAR OF STORE FOR OVERFLOW OF PRODUCT.

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. MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS, COOLERS AND FREEZERS.

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 AND UNDER/AROUND ALL HEAVY EQUIPMENTS.

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 AND MAINTAIN ALL CEILING VENTS AND REPLACE/PROVIDE ALL WATER STAINED AND MISSING CEILING TILES THROUGHOUT.

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

MUST FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK. FIX SLOW DRAINING EXPOSED HAND WASHING SINK.

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.