Uncommon Ground

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE IS POSTED ON THE PREMISES. NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS ON-SITE DURING THE INSPECTION WHILE TCS FOODS WERE PREPARED, SUCH AS CHEESE SAUCE COOLING IN THE WALK-IN COOLER WITH A PRE...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED A COOK USING THE HAND SINK AT THE 1ST FLOOR KITCHEN COFFEE PREP AREA TO DRAIN A CONTAINER OF COOKED RICE, MAKING THE SINK INACCESSIBLE FOR THE USE OF HANDWASHING. REVIEWED THE HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUN...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO PAPER TOWELS LOCATED AT THE BASEMENT DISH HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE VIOLATION #5-205.11 FOR CITATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO SOAP IS LOCATED AT THE BASEMENT DISH HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE THE ABOVE VIOLATION 5-205.11 FOR THE CITATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

BUSINESS INSTRUCTED ON 4-11-22 REPORT #2554146 TO INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER PROPERLY DRAINS, SOAP, AND PAPER TOWELS IN THE BASEMENT FOOD PREP AREA. THE SINK IS NOT INSTALLED. MUST INSTALL AT THIS TIME. PRIORITY FOUNDA...

FOOD SEPARATED AND PROTECTED

OBSERVED RAW EGGS BEING STORED ON SHELVING DIRECTLY ABOVE PREPARED READY TO EAT SOUP AND ABOVE FRESH ROMAINE LETTUCE IN THE WALK-IN COOLER. REVIEWED PROPER FOOD PROTECTION DURING STORAGE FOR RAW ANIMAL ORIGIN FOODS AND READY TO EAT VEGETABLES AND PRE...

PROPER DATE MARKING AND DISPOSITION

OBSERVED PREPARED TCS FOODS SUCH AS COOKED MEATLOAF, PREPARED SOUP IN THE 1ST FLOOR KITCHEN WALK-IN COOLER NOT DATE LABELED WITH EXPIRATION DATES. NO LABELS ON THE FOOD. OTHER ASSORTED PREPARED FOODS SUCH AS CREAM BASED ARTICHOKE DIP AND SHREDDED CHE...

APPROVED THAWING METHODS USED

NOTED IMPROPERLY THAWING FROZEN CHICKEN IN A CONTAINER OF STANDING WATER. REVIEWED PROPER THAWING UNDER REFRIGERATION OR COLD RUNNING WATER.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOOD CONTAINERS THROUGHOUT MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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

BROKEN GLASS ON THE DOOR OF THE 1ST. FLOOR WALK-IN COOLER. MUST REPLACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

POOLING WATER INSIDE THE ONE DOOR COOLER IN THE SALAD PREP AREA. MUST REMOVE AND REMAIN DRY.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

EXCESSIVE RUST ON METAL SHELVING THROUGHOUT THE BASEMENT PREP. MUST REMOVE RUST AND MAKE SMOOTH AND CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED FLOOR BEHIND THE BASEMENT WALK-IN COOLER WITH POOLING LIQUID. MUST REMOVE AND MAINTAIN DRY FLOORS.--OBSERVED CARDBOARD AND DUCT TAPE BEING USED AS A COVER IN THE CEILING OF THE BASEMENT PREP AREA. MUST SEAL/COVER WITH A SMOOTH CLEANABLE MATERIA...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED SOUP BEING PREPARED/COOKED IN THE BASEMENT FOOD PREP AREA USING A HOT PLATE. INSTRUCTED ALL COOKING MUST BE UNDER ADEQUATE APPROVED VENTILATION. MUST REMOVE HOT PLATE FROM THE BASEMENT PREP OR INSTALL ADEQUATE VENTILATION.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

UNABLE TO PROVIDE PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR COOK ON SITE DURING THE INSPECTION. MUST PROVIDE FOR ALL FOOD HANDLERS.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS FROM 4-11-22 REPORT #2554146 WERE NOT CORRECTED. #36-MUST PROVIDE AN INTERNAL THERMOMETER INSIDE THE COOK'S LINE TWO-DOOR COOLER.#45-: ALL ITEMS STORED IN THE BASEMENT REAR STORAGE AREA MUST BE ELEVATED FROM THE FLOORS AND OR...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INSTRUCTED TO INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS, SOAP AND PAPER TOWELS IN THE BASEMENT FOOD PREP AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

THERMOMETERS PROVIDED & ACCURATE

MUST PROVIDE AN INTERNAL THERMOMETER INSIDE THE COOK'S LINE TWO-DOOR COOLER.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

ALL ITEMS STORED IN THE BASEMENT REAR STORAGE AREA MUST BE ELEVATED FROM THE FLOORS AND ORGANIZED.

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

BROKEN LID ON THE ONE-DOOR COOLER IN THE 1ST FLR. KITCHEN. MUST REPAIR.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE CARDBOARD AS LINER FOR SHELVING AT THE TOGO CONTAINER STORAGE AREA.---METAL CLEAN DISH STORAGE ON THE COOKS LINE DIRTY.----SHELVING UNDER THE COOKS LINE FLAT TOP GRILL WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INTERIOR OF THE POTATOE BULK CONTAINER DIRTY. TABLETOP CAN OPENERS IN BOTH FOOD PREP AREAS WITH ENCRUSTED FOOD DEBRIS AND RUST.----INTERIOR OF THE UNUSED DRAWER COOLERS ON THE COOK LINE WITH GREASE AND FOOD DEBRIS. MUST CLEAN ALL AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAK ON THE NOZZLE OF THE COOKS LINE HAND WASHING SINK AND REPAIRED WITH TAPE. MUST PROPERLY REPAIRED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

BASEBOARD COVING UNDER THE COOKS LINE HAND WASHING SINK NOTED PEELING FROM THE WALL WITH ACCUMULATED GREASE AND FOOD DEBRIS INSIDE THE OPEN CREVICE. MUST REPLACE DAMAGED COVING AND REMOVE ALL FOOD DEBRIS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MISSING AND BLACKENED WALL CALKING THROUGHOUT THE 1ST FLR. DISH AREA. MUST REPLACE.---FLOOR UNDER THE 1ST FLR. THREE COMPARTMENT SINK WITH LARGE DIVOTS AND POOLING LIQUID. MUST SEAL TO BE SMOOTH AND CLEANABLE.----FLOORS UNDER THE COOKS LINE EQUIPMENT...

ALLERGEN TRAINING AS REQUIRED

NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

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

FOUND CONTAINERS/POTS NOT STORED PROPERLY. MUST STORE INVERTED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FOUND FOLLOWING NOT CLEAN: EXTERIOR OF DISH MACHINE, STOVES BY DEEP FRYERS, AND INTERIOR OF COOLERS BY STOVES. MUST CLEAN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND FLOORS NOT CLEAN AT KITCHEN AREAS AND DISHWASHING AREAS. MUST CLEAN AND MAINTAIN CLEAN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND SMALL HOLES IN WALLS IN DISHWASHING AREAS. MUST SEAL TO PREVENT PEST HARBORAGE.

10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE TOP HALF OF PREP COOLER NEAR COOKING EQUIPMENT ON FIRST FLOOR IN MAIN KITCHEN PREP AREA. AMBIENT TEMPERATURE WAS FOUND AT 49.7F. INSTRUCTED MANAGER AMBIENT TEMPERATURE MUST BE AT 41.0F OR LOWER TO PROPERLY...

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

OBSERVED MISSING HANDLE ON TOP HALF OF PREP COOLER IN MAIN KITCHEN PREP AREA NEAR COOKING EQUIPMENT. MUST INSTALL HANDLE TO PROPERLY OPEN AND CLOSE PREP COOLER.

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

OBSERVED CUTTING BOARDS IN MAIN KITCHEN PREP AREA WITH DARK STAINS AND DEEP GROOVES. MUST CLEAN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED INSIDE OF COOKING FRYER IN MAIN KITCHEN PREP AREA WITH MINOR GREASE BUILD UP. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE CLUTTER AT OUTSIDE DUMPSTER AREA WITH CRATES AND OTHER UNNECCESSARY ITEMS. MUST REMOVE AND CLEAN AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CRACKED BASEBOARDS ALONG WALL IN MAIN KITCHEN PREP AREA NEAR ENTRY WAY ON RIGHT SIDE. MUST SEAL AND REPAIR.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

FOUND SPECIFIC FOOD SOLD UNDERCOOKED NOT PROPERLY DISCLOSED ON MENU.(STEAK AND EGGS) PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

FOUND FLY ACTIVITY AT PREMISES.OBSERVED 50 FRUIT FLIES AND 5 HOUSE FLIES AT PREMISES. PRIORITY FOUNDATION. CITATION ISSUED.7-38-020A. MUST ELIMINATE FLY ACTIVITY AND NOTIFY PEST CONTROL OPERATOR.

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

NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

INSTRUCTED MANAGER REFRIGERATED READY-TO-EAT TCS FOODS PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABELS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO REMINDER ON CONSUMER ADVISORY ON MENUS. INSTRUCTED MANAGER MUST PROVIDE REMINDER ON CONSUMER ADVISORY ON MENUS OR HAVE ON TABLE TENTS OR PLACARDS ON ALL TABLES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

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

COFFEE STATION HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER HANDWASH BOWL PIPE MUST DRAIN QUICKLY.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

BACK STORAGE ROOM 3-COMPARTMENT SINK DRAIN PIPE LEAKING UNDER RIGHT SIDE COMPARTMENT. MUST REPAIR AND MAINTAIN SINK.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ACCUMULATED DUST BUILD UP ON REACH IN COOLERS AND WALK IN COOLERS COMPRESSORS. INSTRUCTED MANAGER MUST CLEAN EQUIPMENT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DUST/FOOD DEBRIS ON WALLS AT PREP AND DISHWASH AREAS. INSTRUCTED MANAGER MUST CLEAN WALLS AND MAINTAIN.

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

NO DISCHARGE HOSE AT POP GUN DISPENSER AT NORTH SIDE OF BAR AREA. NEED TO PROVIDE,WATER MUST DISCHARGE ONTO A FLOOR DRAIN.

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

DUST BUILD-UP ON SHELVES AND PIPES UNDER THE BAR COUNTER.NEED TO CLEAN AND MAINTAIN

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

DEBRIS AND GRIMES THRUGHOUT THE PREP AREAS,UNDER COOKING EQUIPMENTS,DISH MACHINE,THREE COMPARTMENT SINKS,AROUND PIPES AND GREASE TRAP,ALONG BASEBOARD WALLS AND CORNERS.SEAL COVING /BASEBOARD BEHIND THE DEEP FRYERS.DETAIL CLEAN FLOOR AT BAR AREA.

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

CEIING TILES IN KITCHEN ARE BROWN AND DUST BUILD UP, NSTRUCTED TO CLEAN AND MAINTAIN. PEELING PAINT ON WALL IN BASEMENT STORAGE /PREP AREA,NEED TO REMOVE PAINT AND RE-PAINT,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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

BURNED LIGHT TUBES IN PREP AREA,ALSO LIGHT SHIELD NOT CLEANED(DUST AND DEBRIS),NEED TO CLEAN SAID LIGHT SHIELD AND REPLACE BURNED TUBES.

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

NECK FAUCET AT JOINT LEAKING AT THREE COMPARTMENT SINK IN PREP/KITCHEN AREA.NEED TO REPAIR. A WATER SAVER PUSH ROD WAS INSTALLED AT EXPOSED HAND SINK IN PREP AREA,HOWEVER IS AWKWARD TO WAS HANDS.OBSERVED COOK HOLDING WITH ONE HAND THE METAL ROD AND T...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE A NEW STEM THERMOMETER ABLE TO READ

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

OBSERVED EMPLOYEE,COOKS AND MANAGERS NOT WEARING HAIR RESTRAINT IN BOTH PREP AREAS.HAIR RESTRAINT MUST BE USED BY EVERYONE ENTERING PREP AREAS.INSTRUCTED TO PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREP COOLER ACROSS FROM COOKING EQUIPMENT WITH AIR TEM OF 50FTOP PART,BOTTOM PART AT AIR TEMP OF 45.6F.POTENTIALLY HAZARDOUS FOODS(CHICKEN,AVOCADO,CHEESE ETC) WERE STORED INSIDE THE UNIT.COOLER MUST MAINATIN TEMP OF 40F AND BELOW. TAGGED UNIT "HELD F...

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: SLICED CHEESES AT TEMP OF 51F TO 51.4F; COOKED PULL PORK IN CONTAINERS AT TEMP OF 45.5F TO 52.9F. CREAMY AVOCADOS AT TEMP OF 49.5F TO 50.2F; SLICED WHITE CHEESE AT TEMP OF 53F. MENTIONED PRODUCTS WE...

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

NO DISCHARGE HOSE AT POP GUN DISPENSER AT NORTH SIDE OF BAR AREA. NEED TO PROVIDE,WATER MUST DISCHARGE ONTO A FLOOR DRAIN.

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

DUST BUILD-UP ON SHELVES AND PIPES UNDER THE BAR COUNTER.NEED TO CLEAN AND MAINTAIN

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

DEBRIS AND GRIMES THRUGHOUT THE PREP AREAS,UNDER COOKING EQUIPMENTS,DISH MACHINE,THREE COMPARTMENT SINKS,AROUND PIPES AND GREASE TRAP,ALONG BASEBOARD WALLS AND CORNERS.SEAL COVING /BASEBOARD BEHIND THE DEEP FRYERS.DETAIL CLEAN FLOOR AT BAR AREA.

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

CEIING TILES IN KITCHEN ARE BROWN AND DUST BUILD UP, NSTRUCTED TO CLEAN AND MAINTAIN. PEELING PAINT ON WALL IN BASEMENT STORAGE /PREP AREA,NEED TO REMOVE PAINT AND RE-PAINT,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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

BURNED LIGHT TUBES IN PREP AREA,ALSO LIGHT SHIELD NOT CLEANED(DUST AND DEBRIS),NEED TO CLEAN SAID LIGHT SHIELD AND REPLACE BURNED TUBES.

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

NECK FAUCET AT JOINT LEAKING AT THREE COMPARTMENT SINK IN PREP/KITCHEN AREA.NEED TO REPAIR. A WATER SAVER PUSH ROD WAS INSTALLED AT EXPOSED HAND SINK IN PREP AREA,HOWEVER IS AWKWARD TO WAS HANDS.OBSERVED COOK HOLDING WITH ONE HAND THE METAL ROD A...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE A NEW STEM THERMOMETER ABLE TO READ

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

OBSERVED EMPLOYEE,COOKS AND MANAGERS NOT WEARING HAIR RESTRAINT IN BOTH PREP AREAS.HAIR RESTRAINT MUST BE USED BY EVERYONE ENTERING PREP AREAS.INSTRUCTED TO PROVIDE.

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

FOUND PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT DATED 3-17-16 INSPECTION # 1727214. VIOLATION 35. FOUND WALLS WITH CHIPPING PAINT AT DIFFERENT AREAS AT 1ST/2ND FLOOR PREPARATION AREAS. MUST SEAL/PAINT. VIOLATION 38. FOUND NO BACKFLOW PREVEN...

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

FOUND FLOORS NOT CLEAN UNDER BAR AREAS. MUST CLEAN AND SANITIZE.

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

FOUND BULK FOOD NOT LABELED (ONIONS, POTATOES, ETC.) MUST LABEL BULK FOOD.

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

FOUND FLOORS NOT CLEAN AT MAIN KITCHEN BEHIND EQUIPMENT. MUST CLEAN. FOUND LOOSE BASE COVING BEHIND EQUIPMENT. MUST REMOVE CLEAN AND REINSTALL BASE COVE WHERE NEEDED.

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

FOUND WALLS WITH CHIPPING PAINT AT DIFFERENT AREAS AT 1ST/2ND FLOOR PREPAERATION AREAS. MUST SEAL/PAINT.

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

FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE BASEMENT, 1ST FLOOR KITCHEN COFFEE MACHINE, AND ESPRESSO MACHINE BAR.(BACKFLOW PREVENTION DEVICES AT WATERLINES) MUST PROVIDE.

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

FOUND BROOMS AND DUSTPANS NOT STORED PROPERLY.(PILED UP SIDE OF WALK IN COOLER) MUST RELOCATE.

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

OBSERVED FOOD DEBRIS ON INTERIOR OF BASEMENT 3-COMPARTMENT AND 1-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF SINKS.

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

DISHWASH AREA FLOOR TILES WITH LOW GROUT ALSO OBSERVED STANDING LIQUID ON FLOOR OUTSIDE OF BEER WALK IN COOLER BY NORTH WALL. INSTRUCTED MANAGER TO REGROUT FLOOR TILES WHERE NEEDED AND KEEP FLOOR DRY.

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

OBSERVED FOOD DEBRIS ON WALLS BEHIND 3-COMPARTMENT AND 1-COMPARTMENT SINK AT BASEMENT. INSTRUCTED MANAGER TO CLEAN WALLS.

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

BAR EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO MAINTAIN SINK.

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

OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

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

FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.)

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

FOUND SINKS AT LOWER LEVEL PREPARATION AREAS NOT CLEAN.

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

FOUND FLOORS NOT CLEAN AT BAR AREAS AND AT LOWER LEVEL PREPARATION.

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

FOUND WALLS IN POOR REPAIR AT LOWER LEVEL.(PEELING PAINT/ BROKEN BASE COVE TILE)

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

FOUND LIGHT SHIELDS NOT CLEANED AT LOWER LEVEL PREPARATION.

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

FOUND CLUTTER AT LOWER LEVEL PREPARATION BEHIND WALK IN COOLERS AND STORAGE AREAS. FOUND MOPS AND BROOMS NOT STORED PROPERLY.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE RUBBER GASKETS IN THE REACH-IN FREEZER TO REMOVE FOOD DEBRIS BUILDUP.

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

REPLACE MISSING BASEBOARD IN THE KITCHEN AREA BENEATH THE 3-DOOR REFRIGERATOR TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

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

OBSERVED SPOILED FOOD CONTAINERS IN THE BACK CORNER OF THE BASMEMENT WALK-IN COOLER WITH MOLD LIKE SUBSTANCE BUILDING UP ON THE OUTER/INNER CONTAINER AND THE FOOD ITSELF. MANAGEMENT VOLUNTARILY DISCARDED A CONTAINER OF ASPARAGUS RELISH DATED 7/21, 1 ...

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

FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE THE ICE BOX AT THE FRONT BAR. THE ICE BOX CONTAINED NO LID AND IS LOCATED DIRECTLY UNDER THE DRINK RAIL AND SODA NOZZLE WHERE DRINKS ARE BEING PREPARED AND SERVED REGULARLY. INSTRUCTED...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE RUBBER GASKETS IN THE REACH-IN FREEZER AND THE FLOORS OF THE WALK-IN FREEZER TO REMOVE FOOD DEBRIS BUILDUP.

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

REPLACE MISSING BASEBOARD IN THE KITCHEN AREA BENEATH THE 3-DOOR REFRIGERATOR TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

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

INSTRUCTED TO REPAIR VARIOUS LEAKS ON PREMISES; REPAIR LEAK AT THE FAUCET HEAD AND LEAKING PIPE UNDER THE 3-COMPARTMENT SINK IN THE BASEMENT AND ALSO THE LEAK UNDER THE 3-COMPARTMENT SINK LOCATED ON THE FIRST FLOOR.

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

OBSERVED BOWLS BEING USED AS SCOOPS TO DISPENSE DRY BULK FOODS IN THE BASEMENT. INSTRUCTED TO USE SCOOPS TO DISPENSE BULK FOODS AND TO STORE SCOOPS EITHER OUT OF THE FOOD WITH THE HANDLE UP OR IN A SEPERATE CONTAINER TO MINIMIZE HAND CONTACT WITH FOO...

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

NOTED MULTI-USE UTENSILS (PLATES, CUPS,SOUP BOWLS ETC) NOT COVERED ON SHELVES OF PREP AREAS. INSTRUCTED TO ALWAYS INVERT ALL SERVING UTENSILS OR PROVIDE A PROTECTIVE COVER DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

INSTRUCTED TO REPAIR LIDS AF THE SERVICE COOLER BY THE COOKING STOVE ON 1ST FLOOR WITH MISSING AND LOOSE SCREWS.MUST ALSO CLEAN OR REPLACE RUSTY SHELVES INSIDE THE 3 DOOR REACH IN COOLER/WALK IN COOLER (FIRST FLOOR) AND INSIDE BASEMENT WALK IN COOLER...

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

INSTRUCTED TO CLEAN WALLS AND CEILING THROUGH OUT INCLUDING INSIDE WALK IN COOLER ON FIRST FLOOR.WITH HEAVY DUST ACCUMULATION. ALSO INSTRUCTED TO REPLACE SILICONE ON WALL AT THE DISH WASHER AREA (MOLD) AND CLEAN SURFACE TOO.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED SALAD SERVICE COOLER AT THE FOOD PREP AREA (1ST FLOOR)AT IMPROPER TEMPERATURE OF 50.9F. INSTRUCTED NOT TO USE COOLER UNTIL PROPER TEMPERATURE OF 40F OR BELOW IS REACHED. MANAGER IMMEDIATELY CALLED SERVICE PERSON FOR REPAIRS THAT ARRIVED ON SITE...

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER.SALSA 51.9F,BLUE CHEESE 55.8F,ASSORTED SLICED PEPPERS FOR SALAD (GREEN,YELLOW,RED) 54.9F,SALAD DRESSING (WITH MAYONNAISE) 44.8F, CUT LE...

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

NOTED A YELLOWISH SLIMY SUBSTANCE INSIDE THE INNER LINING AND UPPER COMPARTMENTS OF ICE MACHINES AT THE BASEMENT FOOD PREP AREA DRIPPING ON TO THE ICE. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE.MAINTENANCE COMPANY ARRIVED ON SITE AT ABOUT 2:...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

NOTED OUTSIDE GARBAGE AREA NOT MAINTAINED WITH CARDBOARD BOXES AND CONTAINERS OF GREASE ON FLOOR THROUGH OUT THE INSIDE CORAL. INSTRUCTED TO MAINTAIN AT ALL TIMES TO PREVENT PEST ACTIVITY. CITATION ISSUED FOR VIOLATION #7-38-020

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

NOTED MULTI-USE UTENSILS (PLATES, CUPS,SOUP BOWLS ETC) NOT COVERED ON SHELVES OF PREP AREAS. INSTRUCTED TO ALWAYS INVERT ALL SERVING UTENSILS OR PROVIDE A PROTECTIVE COVER DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

INSTRUCTED TO REPAIR LIDS AF THE SERVICE COOLER BY THE COOKING STOVE ON 1ST FLOOR WITH MISSING AND LOOSE SCREWS.MUST ALSO CLEAN OR REPLACE RUSTY SHELVES INSIDE THE 3 DOOR REACH IN COOLER/WALK IN COOLER (FIRST FLOOR) AND INSIDE BASEMENT WALK IN COOLER...

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDER NEATH HEAVY EQUIPMENT ESPECIALLY AT THE DISH WASHER ROOM, INSIDE 3 DOOR REFRIGERATION/WALK IN COOLER ON FIRST FLOOR AND UNDER NEATH STOVE.

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

INSTRUCTED TO CLEAN WALLS AND CEILING THROUGH OUT INCLUDING INSIDE WALK IN COOLER ON FIRST FLOOR.WITH HEAVY DUST ACCUMULATION. ALSO INSTRUCTED TO REPLACE SILICONE ON WALL AT THE DISH WASHER AREA (MOLD) AND CLEAN SURFACE TOO.

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

INSTRUCTED TO CLEAN FANS INSIDE BASEMENT WALK IN COOLER AND BATHROOM AT THE BASEMENT FOOD PREP AREA AND WHERE EVER NEEDED.

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

INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AT THE STORAGE AREA BEHIND FREEZER AND BOILER ROOM AT THE BASEMENT FOOD STORAGE AREA.

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

SEE REPORT DATED ON 09/18/12

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

SEE REPORT DATED ON 09/18/12

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

SEE REPORT DATED ON 09/18/12

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

SEE REPORT DATED ON 09/18/12

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SEE REPORT DATED ON 09/18/12

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

OBSERVED BLACK AND PINK BUILD UP INSIDE ICE MACHINES DRIPPING INTO ICE, READY TO EAT FOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINES. ALL ICE INSIDE MACHINES VOLUNTARILY DISCARDED AT THIS TIME.

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

1ST FLOOR PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED ALONG COOKLINE. INSTRUCTED MANAGER TO REPAIR OR REPLACE ALL DAMAGED DOOR GASKETS.

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

THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAINBOARD, FOOD DEBRIS INSIDE UNUSED REACH IN COOLER UNDER COOKING EQUIPMENT, FOOD DEBRIS ON SHELVES AT PREP AND DISHWASH AREAS. INSTRUCTED MANAGER TO CLEAN AND M...

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

OBSERVED FLOOR TILES IN POOR REPAIR UNDER AND AROUND DISHMACHINE (LOW GROUT). INSTRUCTED MANAGER TO REPAIR/REGROUT DAMAGED FLOOR TILES AND KEEP FLOOR CLEAN AND DRY THROUGOUT.

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

OBSERVED HOLES IN WALLS IN PANTRY AND BY KNIFE RACK AT 1ST FLOOR PREP. INSTRUCTED MANAGER TO SEAL ALL HOLES IN WALLS AND CLEAN WALLS.

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

THE FOLLOWING IN NEED OF REPAIR- BAR HANDWASH BOWL DRAINING SLOWLY, BASEMENT 3-COMPARTMENT SINK DRAINING SLOWLY AND 1ST FLOOR PREP AREA HANDWASH BOWL HOT WATER LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINKS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS.

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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELV...

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. INSTRUCTED TO PROVIDE SPLASH GUARD CONTROL ON EXPOSE HAND WASH SINKS IN MAIN KITCHEN BY SODA STATION ICE BIN,AND IN T...

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. MOP SINK AND TOILET BOWL IN BASEMENT WITH STAINS,AND TRASH CONTAINER AT AREA NEEDS CLEANING.

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. INSTRUCTED TO ELEVATE CLEAN UTENSILS AND BOXES OF FOOD PRODUCTS 6" OFF THE FLOORS AT ALL TIMES ON BSMT AND 1STFL.

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

INSTRUCTED TO PROVIDE EXPOSE HAND WASH SINK AT MIDDLE PREP AREA BY WALK IN COOLER IN BSMT..

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.walk in cooler shelving/racks that had peeling paint, shall be repair/replaced.storage shelving that had rust in bsmt. 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. All utensils shall be thoroughly cleaned and sanitized after each usage.cooler shelving, storage shelving need detailed...

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.foors in sevice station 1st. floor need detailed cleaning(corners), new violation.

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.walls, ceiling in bsmt. that had peeling paint, shall be repair. ceiling tiles in prep areas nedd detailed cleaning.

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. Shielding to protect against broken glass falling into food shall be prov...

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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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.found/...

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.walok in cooler shelving/racks that had peeling paint, shall be repair/replaced.storage shelving that had rust in bsmt. s...

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. All utensils shall be thoroughly cleaned and sanitized after each usage.cooler shelving, storage shelving in coolers , ...

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 under heavy equipment , cooking equipment, storage areas, prep areas 1st.fl., bsmt. need detailrd cleaning (corners).

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.walls/ceilings that had peeling paint in bsmt. storage areas shall be repair. walls, ceiling tiles in prep areas 1stfl, bsmt. need cleaning

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. Shielding to protect against broken glass falling into food shall be prov...

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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...