Tortorices

PROPER HOT HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURE OF TCS READY TO EAT FOOD, SUCH AS 4-COOKED SLICES OF CHEESE PIZZA, AT 101.7�F SITTING ON A PIZZA RACK. THE PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE HOT HOLDING FOODS AT 135.0�F OR ABOVE.APPX.1.5LBS.$20.(PRIORITY 7-38-...

THERMOMETERS PROVIDED & ACCURATE

MUST PROVIDE A THERMOMETER FOR FRONT FACING DESSERT COOLER.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES,SHAKERS).

INSECTS, RODENTS, & ANIMALS NOT PRESENT

MUST REPAIR OR REPLACE GAP ALONG BOTTOM OF FRONT ALONG BOTTOM.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST REPAIR OR REPLACE SPLASH GUARD AT HAND SINK NEXT TO 3- COMPARTMENT SINK.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED SEVERAL WIPING CLOTHS ON PREP TABLES MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN DEBRIS BUILD UP FROM SEVERAL REACH IN & PREP COOLERS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN FLOUR AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP/DISH WASHING AREAS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED EXPIRED AND MISSING FOOD ALLERGEN TRAINING FOR FOOD MANAGERS MUST PROVIDE AND MAINTAIN.

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

OBSERVED CALCIUM BUILDUP ON INTERIOR OF DISH MACHINE. INSTRUCTED MANAGER TO CLEAN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DAMAGED CEILING IN HALLWAY LEADING TO BATHROOM INSTRUCTED MANAGER TO REPAIR.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO UP-TO-DATE FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGER WITH EXPIRED FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENTS.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED TRASH RECEPTACLE INSIDE UNISEX TOILET ROOM. INSTRUCTED TO PROVIDE.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED SLIGHT BUILD UP OF GREASE ON USED COOKING OIL CONTAINER IN ALLEY. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

PERSONAL CLEANLINESS

FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO WEAR.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGN AT EXPOSED HAND WASH SINK LOCATED IN FRONT CUSTOMER SERVICE AREA. INSTRUCTED TO PROVIDE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED SEVERAL FROZEN DESSERTS LABELED WITH A STICKER INDICATING ONLY THE BUSINESS NAME. INSTRUCTED TO LABEL WITH ADDRESS AND ALLERGEN INFORMATION.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED HEAVY BUILD UP OF GREASE AND GRIME ON EXTERIOR OF USED COOKING OIL CAN LOCATED IN REAR ALLEY. INSTRUCTED TO CLEAN AND MAINTAIN.

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

THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS. PRIROITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS INSIDE PREP COOLERS. INSTRUCTED TO PROVIDE AND MAINTAIN. 7-38-005. NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST PROPERLY STORE FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO BACKFLOW PREVENTION DEVICE AT THE SERVICE SINK IN REAR OF PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE LID FOR GARBAGE CAN INSIDE UNISEX TOILET ROOM IN REAR OF PREMISES. MUST PROVIDE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

CERTIFIED FOOD MANAGERS ON SITE DO NOT HAVE ALLERGEN TRAINING CERTIFICATION. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.

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

FLOORS NEED CLEANING UNDERNEATH THE 3 COMPARTMENT SINK ALONG THE WALL BASE TO REMOVE DEBRIS. MUST DETAIL CLEAN THE FLOOR GREASE TRAP.

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

NOTED HOLES IN TO THE WALL BEHIND THE HOT WATER TANK AND MOP SINK. MUST SEAL HOLES TO PREVENT ENTRY POINTS FOR PESTS.

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

NO SANITZING SOLUTION USED AT 3-COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING CIRCULAR PIZZA PANS AND THEN PLACING THEM DIRECTLY ON THE CLEAN PIZZA PAN RACK NEXT TO THE PIZZA OVEN AFTER DRYING PANS OFF WITH A TOWEL. 3-COMPARTMENT SINK WAS P...

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

MUST LABEL BULK FOOD STORAGE CONTAINERS IN THE REAR.

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

OBSERVED SMALL CUPS IN THE GIARDINANA AND PARMESAN CHEESE IN THE COLD-HOLDING REFRIGERATOR USED TO DISPENSE FOOD. INSTRUCTED TO USE HANDLED SCOOPS OR SPOONS TO DISPENESE FOOD AND TO STORE SCOOPS/SPOONS EITHER IN A SEPARATE CONTAINER OR IN THE FOOD WI...

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

MUST DETAIL CLEAN THE CAN OPENER BLADE AND HOLSTER ATTACHED TO THE PREP TABLE IN THE KITCHEN TO REMOVE FOOD DEBRIS BUILDUP AND THE LOWER COMPARTMENTS OF THE DEEP FRYERS TO REMOVE GREASE BUILDUP AND MAINTAIN.

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

RUSTY SHELVES ABOVE THE WHITE CHEST FREEZER INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK,NEED TO PROVIDE WITH A SMOOTH,CL...

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

SHELVES WITH DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN,IN PREP AREA.ALSO DEBRIS INSIDE THE WHITE CHEST FREEZER INSTRUCTED ALSO TO CLEAN AND MAINTAIN

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

GREASE AND DEBRIS ON FLOOR UNDER THE FOOD EQUIPMENTS,THREE COMPARTMENT SINK,AND THROUGHOUT THE PREP AREA,UNDER SHELVES AND ALONG BASEBOARD WALLS.RUBBER FLOOR MATS WITH GRIME BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN, IN REAR PREP AREA

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

CEILING TILES ABOVE THE PIZZA OVEN ARE BROWN/BLACK IN COLOR DUE TO TOO MUCH SMOKE,INSTRUCTED TO CLEAN/REPLACE SAID TILES.ALSO EXCESS GREASE AND DUST BUILD UP ON PIPES AND CEILING TILES AT SAME AREA.NEED TO CLEAN AND MAINTAIN FOOD /DEBRIS ON WALL UNDE...

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

OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA.ALL EMPLOYEE SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-10-15,REPORT #1453806 #32-RUBBER GASKETS NEEDED AT PREP COOLER. MUST CORRECT AND MAINTAIN AT ALL TIMES. MUST CLEAN FRYERS AND STOVE TO REMOVE ALL BUILD UP. MUST CLEAN SODA DISPENSER. MUST CLEAN INTERIOR ...

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

NO LABELS PROVIDED AT SINGLE SERVING CAKE SOLD TO CUSTOMERS.ALL PREPACKAGED FOOD ON PREMISES FOR SALE HAVE PROPER LABEL(NAME OF THE BUSINESS,INGREDIENT LIST ETC.

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

RUSTY SHELVES ABOVE THE WHITE CHEST FREEZER INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK,NEED TO PROVIDE WITH A SMOOTH,CL...

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

SHELVES WITH DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN,IN PREP AREA.ALSO DEBRIS INSIDE THE WHITE CHEST FREEZER INSTRUCTED ALSO TO CLEAN AND MAINTAIN

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

GREASE AND DEBRIS ON FLOOR UNDER THE FOOD EQUIPMENTS,THREE COMPARTMENT SINK,AND THROUGHOUT THE PREP AREA,UNDER SHELVES AND ALONG BASEBOARD WALLS.RUBBER FLOOR MATS WITH GRIME BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN, IN REAR PREP AREA

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

CEILING TILES ABOVE THE PIZZA OVEN ARE BROWN/BLACK IN COLOR DUE TO TOO MUCH SMOKE,INSTRUCTED TO CLEAN/REPLACE SAID TILES.ALSO EXCESS GREASE AND DUST BUILD UP ON PIPES AND CEILING TILES AT SAME AREA.NEED TO CLEAN AND MAINTAIN FOOD /DEBRIS ON WALL UNDE...

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

OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA.ALL EMPLOYEE SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR

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

FOUND LOW TEMP DISH MACHINE DISPENSING SANITIZER SOLUTION AT Oppm.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.LOW TEMP DISH MACHINE MUST MAINTAIN 100ppm.PRESENTLY DISH MACHINE NOT IN USE. CRITICAL VIOLATION:7-38-030.

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-10-15,REPORT #1453806 #32-RUBBER GASKETS NEEDED AT PREP COOLER. MUST CORRECT AND MAINTAIN AT ALL TIMES. MUST CLEAN FRYERS AND STOVE TO REMOVE ALL BUILD UP. MUST CLEAN SODA DISPENSER. MUST CLEAN INTERIO...

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

NO LABELS PROVIDED AT SINGLE SERVING CAKE SOLD TO CUSTOMERS.ALL PREPACKAGED FOOD ON PREMISES FOR SALE HAVE PROPER LABEL(NAME OF THE BUSINESS,INGREDIENT LIST ETC.)

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

VIOLATION UP-GRADED TO #29

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

FOUND DIRTY/GREASE CARDBOARDS USED HAS A LINER UNDER THE COOKING EQUIPMENT,INSTRUCTED TO REMOVE.CLEAN SHELF AND MAINTAIN RUSTY SHELVES ABOVE THE WHITE CHEST FREEZER INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURF...

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

SHELVES WITH DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN,IN PREP AREA.ALSO DEBRIS INSIDE THE WHITE CHEST FREEZER INSTRUCTED ALSO TO CLEAN AND MAINTAIN

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

RUSTY SHELVES ABOVE THE WHITE CHEST FREEZER INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK,NEED TO PROVIDE WITH A SMOOTH,CL...

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

GREASE AND DEBRIS ON FLOOR UNDER THE FOOD EQUIPMENTS,THREE COMPARTMENT SINK,AND THROUGHOUT THE PREP AREA,UNDER SHELVES AND ALONG BASEBOARD WALLS.RUBBER FLOOR MATS WITH GRIME BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN, IN REAR PREP AREA

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

CEILING TILES ABOVE THE PIZZA OVEN ARE BROWN/BLACK IN COLOR DUE TO TOO MUCH SMOKE,INSTRUCTED TO CLEAN/REPLACE SAID TILES.ALSO EXCESS GREASE AND DUST BUILD UP ON PIPES AND CEILING TILES AT SAME AREA.NEED TO CLEAN AND MAINTAIN FOOD /DEBRIS ON WALL UND...

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

OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA.ALL EMPLOYEE SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR

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

NEW CUTTING BOARD NEEDED AT SALAD REACH IN COOLER. RUBBER GASKETS NEEDED AT PREP COOLER. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

MUST CLEAN FRYERS AND STOVE TO REMOVE ALL BUILD UP. MUST CLEAN SODA DISPENSOR. MUST CLEAN INTERIOR OF GARBAGE CAN HOLDERS IN DINING AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALL BEHIND COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

MUST CLEAN VENTILATION ABOVE COOKING EQUIPMENT TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

NO ONE ON SITE WITH FOOD HANDLER CERTIFICATES. LEFT INFORMATION WITH MANAGER TO OBTAIN CERTIFICATES.

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

INVERT ALL CARRYOUT CONTAINERS IN PREP AREA.

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

REPLACE STAINED CEILING TILES IN PREP AREA. CLEAN LIGHT SHIELD ABOVE REACH-IN FREEZER. CLEAN ALL CEILING VENTS IN PREP AREA. CLEAN WALLS UNDER 3-COMPARTMENT SINK.

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

LABEL ALL BULK CONTAINERS.

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

REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN STORAGE AREA. SEAL RAW WOOD SURFACES UNDER FRONT COUNTER. INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND 3-COMPARTMENT SINK.

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

CLEAN INTERIOR AND EXTERIOR OF POP MACHINE.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

CLEAN ALL CEILING VENTS AND REPLACE STAINED CEILING TILES IN PREP AREA.

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

REPLACE LIGHT BULB IN VENTILATION HOOD.

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

ORGANIZE ALL COOLERS. ELEVATE STOCK OFF FLOOR IN STORAGE AREAS.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

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

CLEAN FLOORS IN FRONT LINEN CLOSET, AND ALONG WALL AT CORNERS BY MOP SINK. CLEAN SAME.

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

CLEAN FILTER UNDER HOOD IN KITCHEN OF GREASE BUILT-UP. CLEAN SAME.

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

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (PIZZAS, RICE, SOUPS, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT A...

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

Must properly and store and invert clean multi-use utensils,single service articles in the kitchen,food prep areas.

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

The following requires cleaning i.e. manual can opener and housing attached,upper shelving over the food prep lines,ice machine.

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

Section of ceiling along the front service areas must be repaired to smooth,easily cleanable surface.

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

VENTILATION IN TOILET ROOM IS NOT WORKING,ALL GAS CONNECTED COOKING EQUIPMENTS MUST BE UNDER THE VENTILATION HOOD.

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

Employee in prep area not wearing hair restraint. Instructed to provide proper hair restraints to all food handlers and employees in prep areas.

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 CLEAN VENTS ABOVE COOKING EQUIPMENT AND TOPS AND SIDES OF COOKING 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. MUST REPAIR/REPAINT WALL SURFACE IN MIDDLE ROOM LEADING TO KITCHEN, AND CLEAN FOOD SPLASHES ON WALL AND CEILING

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 CLEAN LIGHT SHIELDS IN KITCHEN PREP AREA

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

MUST PROVIDE SELF-CLOSING DEVICE AT BATHROOM DOOR

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

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

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

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

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

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.FOUND 3 COMP SINK NOT MAINTAINED THAT IS WASTE WATER NOT PROPERLY ...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.ALL MULTI-USE KITCHEN EQUIPMENTS MUST BE PROPERLY ST...

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.ALLL KITCHEN EQUIPMENTS STOVES,DEEP FRYERS,GRILLS,COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENT,S...

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 BENEATH HOT COOKING EQUIPMENTS,DRY STORAGE SHELVING ARE DIRTY,CLEAN FLOORS IN DETAIL.

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.TOILET ROOM DOOR MUST BE SELF CLOSING.

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.REMOVE UNECESSARY ARTICLES AWAY FROM PREMISES,ALL ITE...