ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
Canvass Re-Inspection
Jun 17, 2026
Pass
3 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED A 1/4 GAP AT THE LEFT SIDE OF THE REAR EXIT DOOR; INSTRUCTED TO SEAL OPENING AT BOTTOM OF DOOR.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED WIPING CLOTHS ON THE PREP TABLES WHILE NOT IN USE; INSTRUCTED TO STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
INSTRUCTED TO CLEAN THE FLOORS UNDER AND AROUND ALL KITCHEN EQUIPMENT, CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT, CLEAN FLOOR IN BASEMENT AREA WHERE NEEDED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, Jun 17, 2026 · Original Source
Canvass
Jun 10, 2026
Fail
7 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
FOUND NO SANITIZER AT DISHMACHINE. NO CHEMICAL READING OF A CHEMICAL SANITIZER AT LOW TEMP DISHMACHINE AS REQUIRED; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION CITATION 7-38-025 ISSUED FOR EQUIPMENT STANDARDS. MACHINE TAGGED HELD FOR INSPECTION AND CANNOT BE USED UNTIL REINSPECTED BY CDPH.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
INSTRUCTED TO LABEL ALL BULK STORAGE CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF CONTAINER (RICE, FLOUR, SALT).
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
OBSERVED A 1/4 GAP AT THE LEFT SIDE OF THE REAR EXIT DOOR; INSTRUCTED TO SEAL OPENING AT BOTTOM OF DOOR.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED WIPING CLOTHS ON THE PREP TABLES WHILE NOT IN USE; INSTRUCTED TO STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED THE INTERIOR OF THE LOW TEMP DISHMACHINE NOT MAINTAINED. HEAVY BUILD UP OBSERVED INSIDE OF THE MACHINE; INTRUCTED TO CLEAN AND MAINTAIN. NOTED BUILD UP ON THR OUTSIDE OF THE MACHINE; INSTRUCTED TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION CITATION 7-38-025 ISSUED FOR EQUIPMENT STANDARDS.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED THE FOLLOWING EQUIPMENT IN NEED OF CLEANING: EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE BUILD UP AND GREASE, EXTERIOR SURFACES OF REFRIGERATION UNITS, INTERIORS OF REFRIGERATION UNITS, INTERIOR BOTTOM OF FRYERS, PREP TABLES, STORAGE CONTAINERS IN KITCHEN AND IN BASEMENT, CAN OPENER BLADE AT PREP TABLE IN BASEMENT, BULK STORAGE CONTAINERS, STOVE, WOK STATION, COOKING BURNERS.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED HOLES IN THE WALL ALONG THE BOTTOM AREA OF THE STAIRS IN THE BASEMENT; INSTRUCTED TO SEAL HOLES. OBSERVED SOME AREAS OF THE WALLBASE IN THE BASEMENT HAS LOOSE COVING; INSTRUCTED TO RESEAL COVING ALONG THE BASE OF THE WALL WHERE NEEDED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, Jun 10, 2026 · Original Source
Canvass
Jul 8, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 8, 2025 · Original Source
License
Jul 8, 2025
Pass
4 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED A 1/4" VERTICLE GAP AT THE FRONT DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
OBSERVED CARDBOARD USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS AND SHELVING WITH FLOUR, DUST, GREASE, DEAD INSECTS AND DIRT BUILD-UP THROUGHOUT. RECOMMENDED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, Jul 8, 2025 · Original Source
Complaint Re-Inspection
Dec 19, 2024
Pass
4 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.12: OBSERVED RICE COOKER STORED ON THE FLOOR WHILE COOKING RICE IN THE REAR PASTRY PREP AREA IN THE MAIN KITCHEN. INSTRUCTED TO REFRAIN FROM STORING FOOD ON FLOOR.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-204.119: OBSERVED FACILITY MISSING ONE SINK STOPPER FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11(C): OBSERVED GREASE ENRUSTED ON THE OUTERIOR PART OF THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD ESPECIALLY ON THE SIDES OF DEEP FRYERS. ALSO, OBSERVED THE INTERIOR/ OUTERIOR OF ALL THE COLD HOLDING UNITS IN THE MAIN FOOD PREP AREA IN NEED OF CLEANING (THE DOORS, THE REAR OF THE TOP SERVING AREA, HINGES, TOPS OF THE COLD HOLDING UNITS). BUILD UP ON FOOD DEBRIS FOUND ON THE LOWER SHELVES UNDER THE FOOD PREP TABLES IN THE MAIN FOOD PREP AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.114: OBSERVED SOILED CARDBOARD BOXES BEING USED ON THE FLOOR, THE SHELVES UNDER THE FOOD PREP TABLES, AND ON THE SPICE CART IN THE MAIN FOOD PREP AREA. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, Dec 19, 2024 · Original Source
Complaint Re-Inspection
Dec 17, 2024
Fail
5 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.12: OBSERVED RICE COOKER STORED ON THE FLOOR WHILE COOKING RICE IN THE REAR PASTRY PREP AREA IN THE MAIN KITCHEN. INSTRUCTED TO REFRAIN FROM STORING FOOD ON FLOOR.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-204.119: OBSERVED FACILITY MISSING ONE SINK STOPPER FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11(C): OBSERVED GREASE ENRUSTED ON THE OUTERIOR PART OF THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD ESPECIALLY ON THE SIDES OF DEEP FRYERS. ALSO, OBSERVED THE INTERIOR/ OUTERIOR OF ALL THE COLD HOLDING UNITS IN THE MAIN FOOD PREP AREA IN NEED OF CLEANING (THE DOORS, THE REAR OF THE TOP SERVING AREA, HINGES, TOPS OF THE COLD HOLDING UNITS). BUILD UP ON FOOD DEBRIS FOUND ON THE LOWER SHELVES UNDER THE FOOD PREP TABLES IN THE MAIN FOOD PREP AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.114: OBSERVED SOILED CARDBOARD BOXES BEING USED ON THE FLOOR, THE SHELVES UNDER THE FOOD PREP TABLES, AND ON THE SPICE CART IN THE MAIN FOOD PREP AREA. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED CONTINUED NON-COMPLIANCE FROM REPORT #2608865 DATED ON 12/10/2024 NOT CORRECTED #47 (4-501.11): STILL OBSERVED THE STORAGE RACKS INSIDE THE BASEMENT WALK IN COOLER WITH RUST. INSTRUCTED MANAGER TO REMOVE RUST FROM SURFACE AND MAINTAIN A RUST-FREE SURFACE. #55 (6-501.11): STILL OBSERVED THE CEILING TILES IN THE FOOD PREP AREA WITH WATER STAINS. INSTRUCTED TO REPLACE THE WATER-STAINED CEILING TILES AND MAINTAIN. - Repeat INSTRUCTED MUST CORRECT ALL ABOVE VIOLATIONS. PRIORITY 7-42-090, CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Dec 17, 2024 · Original Source
Complaint
Dec 10, 2024
Fail
8 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
UPON ARRIVAL, NO CERTIFIED FOOD MANAGER ON SITE DURING THE FIRST HALF OF THE WALK THROUGH OF THE FACILITY. MANAGER ARRIVED AFTER THE MAIN FOOD PREP AREA WAS INSPECTED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES, WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
OBSERVED IMPROPER HANDWASHING PROCEDURE. FOOD HANDLER ONLY RINSED HANDS WITH WATER WITHOUT USING HANDWASHING SOAP AND A HAND DRYING PROVISION. INSTRUCTED ALL FOOD HANDLERS MUST WASH HANDWAS USING HAND WASHING SOAP AND A HAND DRYING PROVISION AT AL TIMES. PRIORITY 7-38-010, CITATION ISSUED.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE (NOT IN USE AT THE TIME) NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AND IS REINSPECTED BY CDPH. MUST USE THREE COMPARTMENT SINK ON SITE TO WASH DISHWARE. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED RICE COOKER STORED ON THE FLOOR WHILE COOKING RICE IN THE REAR PASTRY PREP AREA IN THE MAIN KITCHEN. INSTRUCTED TO REFRAIN FROM STORING FOOD ON FLOOR.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED FACILITY MISSING ONE SINK STOPPER FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED GREASE ENRUSTED ON THE OUTERIOR PART OF THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD ESPECIALLY ON THE SIDES OF DEEP FRYERS. ALSO, OBSERVED THE INTERIOR/ OUTERIOR OF ALL THE COLD HOLDING UNITS IN THE MAIN FOOD PREP AREA IN NEED OF CLEANING (THE DOORS, THE REAR OF THE TOP SERVING AREA, HINGES, TOPS OF THE COLD HOLDING UNITS). BUILD UP ON FOOD DEBRIS FOUND ON THE LOWER SHELVES UNDER THE FOOD PREP TABLES IN THE MAIN FOOD PREP AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED SOILED CARDBOARD BOXES BEING USED ON THE FLOOR, THE SHELVES UNDER THE FOOD PREP TABLES, AND ON THE SPICE CART IN THE MAIN FOOD PREP AREA. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 05/13/2024, REPORT #2594496: #41: 4-901.12: STILL OBSERVED WIPING CLOTHS NOT PROPERLY STORED IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM FOR SANITIZER USED) WHEN NOT IN USE. FOUDN WIPING CLOTHS SOILED UNDER THE COOKING EQUPMENT IN THE MAIN FOOD PREP AREA. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE. MAINTAIN SAME. #47:4-501.11: OBSERVED THE STORAGE RACKS INSIDE THE BASEMENT WALK IN COOLER WITH RUST. INSTRUCTED MANAGER TO REMOVE RUST FROM SURFACE AND MAINTAIN A RUST-FREE SURFACE. #49: 4-601.11(B): OBSERVED THE INTERIOR OF THE FRYERS, THE DOOR, RUBBER GASKETS AND LOWER SURFACE OF ALL COOLERS, AND THE INTERIOR/EXTERIOR OF THE MICROWAVE WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL. #55: 6-501.12: OBSERVED THE FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, DISH MACHINE, COOLERS/COOKING EQUIPMENT, STORAGE RACKS AND INSIDE THE WALK IN COOLER/FREEZER WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGH OUT. -CEILING AND WALLS IN THE FOOD PREP AREA WITH DIRT, DUST AND FOOD SPILLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS AND CEILING THROUGHOUT. #55: 6-501.11: OBSERVED THE CEILING TILES IN THE FOOD PREP AREA WITH WATER STAINS. INSTRUCTED TO REPLACE THE WATER-STAINED CEILING TILES AND MAINTAIN. - Repeat #56: 6-304.11: OBSERVED THE MECHANICAL VENTILATION IN THE WOMEN'S TOILET ROOM NOT WORKING. INSTRUCTED TO FIX AND MAINTAIN VENTILATION. INSTRUCTED MUST CORRECTED ALL THE ABOVE VIOLATIONS AND MAINTAIN. PRIORITY FOUNDATION 7-42-090, CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Dec 10, 2024 · Original Source
Canvass
May 13, 2024
Pass w/ Conditions
8 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TCS FOODS STORED INSIDE OF A COOLER (NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE) AT IMPROPER TEMPERATURES. BEEF, CHICKEN, PORK, FISH, RICE NOODLES AND LIVER TEMPERATURES RANGED FROM 52.8F TO 57.1F. MANAGER DISCARDED OF ITEMS, A COMBINED WEIGHT OF APPROXIMATELY 80LBS. VALUED AT APPROXIMATELY $300. PRIORITY 7-38-005 VIOLATION CITATION ISSUED
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE PREP COOLER IN FRONT OF THE COOKING EQUIPMENT NOT PROPERLY MAINTAINING THE REQUIRED TEMPERATURE OF 41F OR LOWER. COOLER AMBIENT TEMPERATURE WAS 55.2F. INSTRUCTED MANAGER TO HAVE COOLER FIXED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. COOLER WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY A CDPH INSPECTOR. PRIORITY 7-38-005 VIOLATION CITATION ISSUED
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
OBSERVED TCS FOODS STORED INSIDE THE PREP COOLER IN THE LARGE (#10) CANS THAT THE PRODUCT CAME IN. INSTRUCTED MANAGER ONCE CAN IS OPEN TO STORE ALL EXCESS PRODUCT IN CONTAINER OR STORAGE BAG.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
OBSERVED WIPING CLOTHS NOT PROPERLY STORED IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM FOR SANITIZER USED) WHEN NOT IN USE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE. MAINTAIN SAME.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED THE STORAGE RACKS INSIDE THE BASEMENT WALK IN COOLER WITH RUST. INSTRUCTED MANAGER TO REMOVE RUST FROM SURFACE AND MAINTAIN A RUST FREE SURFACE. -THE RUBBER GASKET ON THE PREP REACH IN COOLER (IN FRONT OF THE COOKING EQUIPMENT) IS IN VERY POOR REPAIR. INSTRUCTED MANAGER TO REATTACH OR REPLACE RUBBER GASKET AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED THE INTERIOR OF THE FRYERS, THE DOOR, RUBBER GASKETS AND LOWER SURFACE OF ALL COOLERS, AND THE INTERIOR/EXTERIOR OF THE MICROWAVE WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED THE FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, DISH MACHINE, COOLERS/COOKING EQUIPMENT, STORAGE RACKS AND INSIDE THE WALK IN COOLER/FREEZER WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGH OUT. -CEILING AND WALLS IN THE FOOD PREP AREA WITH DIRT, DUST AND FOOD SPILLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS AND CEILING THROUGHOUT.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED THE MECHANICAL VENTILATION IN THE WOMEN'S TOILET ROOM NOT WORKING. INSTRUCTED TO FIX AND MAINTAIN VENTILATION.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.