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Business Info

Restaurant: Fairplay Finer Food
Address: 2200 S Western Ave, Chicago, IL 60608
Type: Grocery Store
Total inspections: 12
Last inspection: Nov 29, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROPERLY STORE AND INVERT ICE SCOOP AT DELI AREA.
All utensils shall be thoroughly cleaned and sanitized after each usage. INSTRUCTED TO DETAIL CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF ALL DEEP FRYERS,EQUIPMENT,BAKERY PANS, FAN GRID COVERS INSIDE REFRIGERATIONS UNITS, UNDER, AROUND REFRIGERATION UNITS/EQUIPMENT, MEAT SLICERS AT DELI, SODA DISPENSOR NOZZLES, UNDER SHELVES AT CASHIERS INTERIOR OF CHEST FREEZERS AND UPRIGHT FREEZER UNITS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO PROVIDE MISSING FLOOR TILES AT BAKERY THREE COMPARTMENT SINK, SOME TOILET ROOMS, REMOVE STANDING WATER SECTIONS NEXT TO ICE MACHINE, UTILITY SINK ROOM, DETAIL CLEAN AND SANITIZE FLOORS ALONG WALLBASE THROUGHOUT PREMISES.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS AND CEILING IN WALK IN COOLER UNITS, REPLACE WATER DAMAGED/STAINED CEILING PANELS THROUGHOUT PREMISES AND TOILET ROOMS, PAINT AND OR PROVIDE PANELING AROUND MEAT BUTCHER AREAS. INSTRUCTED TO SEAL ALL OPENINGS AT WALL AND CEILING THROUGH OUT PREMISES.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO CLEAN LIGHT SHIELDS AND PROVIDE END CAPS ABOVE MEAT CUTTING AREA.
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 and Regulations of the Board of Health. INSTRUCTED TO PROVIDE WORKING VENTILATION IN TOILET ROOMS IN WAREHOUSE AREA AND 2ND FLOOR. INSTRUCTED TO REPAIR LEAKS AT FAUCET NECK AT HANDSINK AT DELI PREP AREA AND 1 COMPARTMENT SINK AT SEAFOOD PREP AREA.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR GASKET AT DELI PREP COOLER. INSTRUCTED TO PAINT RUSTY GREASE TRAP EXTERIORS AT THREE COMPARTMENT SINKS AND RUSTY RACKS/SHELVES. INSTRUCTED TO REPLACE CUTTING BOARDS AT DELI AND PRODUCE AREA.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR GASKET AT DELI PREP COOLER. INSTRUCTED TO PAINT RUSTY GREASE TRAP EXTERIORS AT THREE COMPARTMENT SINKS AND RUSTY RACKS/SHELVES. INSTRUCTED TO REPLACE CUTTING BOARDS AT DELI AND PRODUCE AREA.
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 OUTER OPENINGS NOT PROTECTED: FRONT DOUBLE DOORS AND TWO OF FOUR DOCK OVERHEAD DOORS NOT RODENT PROOF, APPROXIMATELY 1/4-1/2 INCH GAPS OBSERVED UNDER SAID DOORS AND AT SIDES OF FRONT ENTRANCE/EXIT DOORS. INSTRUCTED TO MAKE TIGHT FITTING AND RODENT PROOF SAME TO PREVENT PEST HARBORAGE. ALSO, FOUND APPROXIMATELY 10-15 MOUSE DROPPINGS IN BETWEEN BREAD DISPLAY SHELVES AND INSIDE STORAGE CLOSET IN BREAD STORAGE ROOM. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. RENTOKIL PEST CONTROL CONFIRMED MICE ACTIVITY ON PREMISES ON SERVICE REPORTS. SERIOUS 7-38-020 ISSUED.
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 and Regulations of the Board of Health. INSTRUCTED TO PROVIDE WORKING VENTILATION IN TOILET ROOMS IN WAREHOUSE AREA AND 2ND FLOOR. INSTRUCTED TO REPAIR LEAKS AT FAUCET NECK AT HANDSINK AT DELI PREP AREA AND 1 COMPARTMENT SINK AT SEAFOOD PREP AREA.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
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. INSTRUCTED TO ORGANIZE STORAGE CLOSET, MECHANICAL ROOM,REMOVE TRASH/DEBRIS FROM DOCK RECEIVING AREA, REMOVE UNUSED ITEMS, AND ELEVATE ALL ITEMS 6 INCHES OFF FLOOR, AND AWAY FROM WALL TO PREVENT PEST HARBORAGE.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO CLEAN LIGHT SHIELDS AND PROVIDE END CAPS ABOVE MEAT CUTTING AREA.
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. INSTRUCTED TO DETAIL CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF ALL DEEP FRYERS,EQUIPMENT,BAKERY PANS, FAN GRID COVERS INSIDE REFRIGERATIONS UNITS, UNDER, AROUND REFRIGERATION UNITS/EQUIPMENT, MEAT SLICERS AT DELI, SODA DISPENSOR NOZZLES, UNDER SHELVES AT CASHIERS INTERIOR OF CHEST FREEZERS AND UPRIGHT FREEZER UNITS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO PROVIDE MISSING FLOOR TILES AT BAKERY THREE COMPARTMENT SINK, SOME TOILET ROOMS, REMOVE STANDING WATER SECTIONS NEXT TO ICE MACHINE, UTILITY SINK ROOM, DETAIL CLEAN AND SANITIZE FLOORS ALONG WALLBASE THROUGHOUT PREMISES.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS AND CEILING IN WALK IN COOLER UNITS, REPLACE WATER DAMAGED/STAINED CEILING PANELS THROUGHOUT PREMISES AND TOILET ROOMS, PAINT AND OR PROVIDE PANELING AROUND MEAT BUTCHER AREAS. INSTRUCTED TO SEAL ALL OPENINGS AT WALL AND CEILING THROUGH OUT PREMISES.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROPERLY STORE AND INVERT ICE SCOOP AT DELI AREA.

VIOLATION ABATED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR GASKET AT DELI PREP COOLER. INSTRUCTED TO PAINT RUSTY GREASE TRAP EXTERIORS AT THREE COMPARTMENT SINKS AND RUSTY RACKS/SHELVES. INSTRUCTED TO REPLACE CUTTING BOARDS AT DELI AND PRODUCE AREA.
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. INSTRUCTED TO DETAIL CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF ALL DEEP FRYERS,EQUIPMENT,BAKERY PANS, FAN GRID COVERS INSIDE REFRIGERATIONS UNITS, UNDER, AROUND REFRIGERATION UNITS/EQUIPMENT, MEAT SLICERS AT DELI, SODA DISPENSOR NOZZLES, UNDER SHELVES AT CASHIERS INTERIOR OF CHEST FREEZERS AND UPRIGHT FREEZER UNITS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO PROVIDE MISSING FLOOR TILES AT BAKERY THREE COMPARTMENT SINK, SOME TOILET ROOMS, REMOVE STANDING WATER SECTIONS NEXT TO ICE MACHINE, UTILITY SINK ROOM, DETAIL CLEAN AND SANITIZE FLOORS ALONG WALLBASE THROUGHOUT PREMISES.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS AND CEILING IN WALK IN COOLER UNITS, REPLACE WATER DAMAGED/STAINED CEILING PANELS THROUGHOUT PREMISES AND TOILET ROOMS, PAINT AND OR PROVIDE PANELING AROUND MEAT BUTCHER AREAS. INSTRUCTED TO SEAL ALL OPENINGS AT WALL AND CEILING THROUGH OUT PREMISES.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO CLEAN LIGHT SHIELDS AND PROVIDE END CAPS ABOVE MEAT CUTTING AREA
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 and Regulations of the Board of Health. INSTRUCTED TO PROVIDE WORKING VENTILATION IN TOILET ROOMS IN WAREHOUSE AREA AND 2ND FLOOR. INSTRUCTED TO REPAIR LEAKS AT FAUCET NECK AT HANDSINK AT DELI PREP AREA AND 1 COMPARTMENT SINK AT SEAFOOD PREP AREA.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
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. INSTRUCTED TO ORGANIZE STORAGE CLOSET, MECHANICAL ROOM,REMOVE TRASH/DEBRIS FROM DOCK RECEIVING AREA, REMOVE UNUSED ITEMS, AND ELEVATE ALL ITEMS 6 INCHES OFF FLOOR, AND AWAY FROM WALL TO PREVENT PEST HARBORAGE.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROPERLY STORE AND INVERT ICE SCOOP AT DELI AREA.

FOUND HAND WASH SINK IN EMPLOYEE CAFETERIA/BREAK ROOM CLOGGED-DIRTY WATER SITTING IN SINK NOT ABLE TO DRAIN AT THIS TIME. INSTRUCTED TO UNCLOG HAND WASH SINK, CLEAN DRAIN AND INTERIOR OF SINK, AND MAINTAIN IN GOOD REPAIR AT ALL TIMES. SERIOUS 7-38-030 ISSUED.
FOUND 10 HOUSE FLIES ON LIGHT SHIELDS AND WALLS AT SECOND FLOOR EMPLOYEE LUNCHROOM, TOILET ROOMS, STORAGE ROOM,GARBAGE RECEPTACLE, DIRTY APRON, AND LOCKER ROOMS. ALSO, 10 HOUSE FLIES IN THE FOLLOWING AREAS: DELI/BAKERY PREP AREA, PRODUCE AREA, STAFF TOILET ROOMS AT REAR DOCK AREA, AND WAREHOUSE STORAGE AREA. 20 MOUSE DROPPINGS FOUND UNDER SHELF IN AISLE 11 BY DOG/CAT FOOD BAGS. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS-UPGRADE SANITATION AND HOUSEKEEPING ON PREMISES. SERIOUS 7-38-020 ISSUED.
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE GARBAGE AND STORAGE AREA NOT CLEAN NOR MAINTAINED. FOUND SPOILED FRUIT, HUMAN FECES, DARK STAINS FROM SPILLS SURROUNDING GROUNDS AROUND DUMPSTER. FOUND STORAGE AREA NEXT TO GARBAGE DUMPSTER WITH PALLETS, CRATES, LARGE OPENING ON GROUND WITH STAGNANT WATER, LITTER, DEBRIS AT DOCK/RECEIVING AREA, AND NUMEROUS HOUSE FLIES LANDING ON TOP OF DUMPSTER LIDS AND SURROUNDING GROUND WHERE FECES, SPILLS, AND SPOILED PRODUCE LOCATED AT SAID AREA. INSTRUCTED TO REMOVE FECES, SPOILED FRUIT, LITTER, DEBRIS, STAGNANT WATER, UNUSED PALLETS, CRATES/ETC. TO PREVENT ATTRACTION AND HARBORAGE AND SANITIZE SAID AREAS. SERIOUS 7-38-020 ISSUED.
All food not stored in the original container shall be stored in properly labeled containers. LABEL READY TO EAT PREPARED, PACKAGED CAKES, DESSERTS, ETC. WITH LIST OF INGREDIENTS.
PROVIDE SPLASH GUARDS AT HAND WASH SINK BETWEEN BUTCHER PREP TABLE AND THREE COMPARTMENT SINK DRAIN BOARD.
INSTRUCTED TO DETAIL CLEAN AND SANITIZE THE FOLLOWING: BAKERY PANS/RACKS, FAN GRID COVERS INSIDE REFRIGERATIONS UNITS/BUTCHER REAR PREP AREA, UNDER, AROUND REFRIGERATION UNITS/EQUIPMENT, MEAT SLICERS, SODA FOUNTAIN DRAIN TRAY, EMPLOYEE LUNCHROOM TABLE, INTERIOR OF MICROWAVE, SMALL PIZZA OVEN, COUNTERS, WALLS ON SECOND FLOOR, PREP AREAS IN SEAFOOD AREA, UTILTY SINK ROOM, PRODUCE AREA AROUND TWO COMPARTMENT SINK, LIGHT SHIELDS IN BUTCHER PREP AREA, INTERIOR OF CHEST FREEZERS AT FOOD AISLES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REMOVE STANDING WATER SECTIONS NEXT TO ICE MACHINE, UTILITY SINK ROOM, DETAIL CLEAN AND SANITIZE FLOORS ALONG WALLBASE THROUGHOUT PREMISES(PRODUCE PREP AREA, WAREHOUSE AREA, WALK-IN COOLERS/FREEZERS, ENTIRE SECOND FLOOR AT LUNCHROOM,LOCKER ROOMS,STORAGE ROOMS,ETC. PROVIDE FLOOR TILE IN WOMENS TOILET ROOM ON SECOND FLOOR. CLEAN FLOOR DRAINS THROUGHOUT PREMISES.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS AND CEILING IN WALK IN COOLER UNITS, AROUND SPRINKLER ATTACHMENTS AT MEAT PREP AREA, REPLACE WATER DAMAGED/STAINED CEILING PANELS AS NEEDED THROUGHOUT PREMISES AND TOILET ROOMS. INSTRUCTED TO SEAL ALL OPENINGS AT WALL AND CEILING THROUGH OUT PREMISES ESPECIALLY AROUND PIPING AND CONDUITS ON SECOND FLOOR EMPLOYEE LUNCH ROOM. CLEAN UNDER THREE COMPARTMENT SINK AT DELI/BAKERY AND ONE COMPARTMENT SINK AT SEAFOOD PREP AREA.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO CLEAN LIGHT SHIELDS AND PROVIDE END CAPS ABOVE MEAT BUTCHER/CUTTING AREA, PRODUCE PREP AREA, REPLACE CRACKED LIGHT SHIELD AT SEAFOOD PREP AREA AND WALK-IN COOLERS. PROVIDE LIGHT SHIELD AND OR SHATTER PROOF BULB FOR LIGHT BULB IN DELI WALK-IN FREEZER. REPLACE LIGHT BULBS AT TAMALES HOT HOLDING UNIT.
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 and Regulations of the Board of Health. INSTRUCTED TO PROVIDE WORKING VENTILATION IN TOILET ROOMS IN WAREHOUSE AREA AND 2ND FLOOR. INSTRUCTED TO REPAIR LEAKS AT FAUCET NECK AT HANDSINK AT DELI PREP AREA AND SEAFOOD PREP AREA. REPAIR SLOW DRAINING WASHBOWL IN WOMENS TOILET ROOM ON 1ST. FLOOR FRONT AREA. REPAIR LEAK AT CONDENSER INSIDE PRODUCE WALK-IN COOLER.
REMOVE UNUSED EQUIPMENT AT REAR OF BAKERY PREP AREA AND ORGANIZE/INVERT MOPS,BROOMS,SUPPLIES IN UTILITY SINK ROOM.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROPERLY STORE AND INVERT ICE SCOOP AT DELI AREA AT SODA FOUNTAIN/ICE BIN UNIT.

VIOLATION ABATED AT THIS TIME. PRESTO-X SERVICED PREMISES ON 08/23/10.
VIOLATION ABATED AT THIS TIME.
VIOLATION ABATED AT THIS TIME.
All food not stored in the original container shall be stored in properly labeled containers. LABEL READY TO EAT PREPARED, PACKAGED CAKES, DESSERTS, ETC. WITH LIST OF INGREDIENTS.
PROVIDE SPLASH GUARDS AT HAND WASH SINK AND THREE COMPARTMENT SINK DRAIN BOARD.
VIOLATION ABATED AT THIS TIME.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN AND SANITIZE FLOORS ALONG WALLBASE THROUGHOUT PREMISES(PRODUCE PREP AREA, WAREHOUSE AREA, WALK-IN COOLERS/FREEZERS,PROVIDE FLOOR TILE IN WOMENS TOILET ROOM ON SECOND FLOOR. CLEAN FLOOR DRAINS THROUGHOUT PREMISES.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS AND CEILING IN WALK IN COOLER UNITS, AROUND SPRINKLER ATTACHMENTS AT MEAT PREP AREA,INSTRUCTED TO SEAL ALL OPENINGS AT WALL AND CEILING THROUGH OUT PREMISES ESPECIALLY AROUND PIPING AND CONDUITS ON SECOND FLOOR EMPLOYEE LUNCH ROOM.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE END CAPS ABOVE MEAT BUTCHER/CUTTING AREA, PRODUCE PREP AREA, REPLACE CRACKED LIGHT SHIELD AT SEAFOOD PREP AREA AND WALK-IN COOLERS. PROVIDE LIGHT SHIELD AND OR SHATTER PROOF BULB FOR LIGHT BULB IN DELI WALK-IN FREEZER. REPLACE LIGHT BULBS AT TAMALES HOT HOLDING UNIT.
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 and Regulations of the Board of Health. INSTRUCTED TO PROVIDE WORKING VENTILATION IN TOILET ROOMS IN WAREHOUSE AREA AND 2ND FLOOR.
ORGANIZE/INVERT MOPS,BROOMS,SUPPLIES IN UTILITY SINK ROOM.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROPERLY STORE AND INVERT ICE SCOOP AT DELI AREA AT SODA FOUNTAIN/ICE BIN UNIT.

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN ALL THE DEEP FRYERS, THREE COMPARTMENTS SINKS,UNDER AND AROUND REACH IN COOLERS, MEAT SLICERS AT DELI SECTION, INSIDE OF THE REACH IN FREEZERS AND ALL STORAGE SHELVES BACK AREA BEHIND BAKERY. INSTRCTED TO CLEAN SAME.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. THE LIGHT SHIELDS IN THE MEAT CUTTING SECTION NOT CLEAN. INSTRUCTED TO CLEAN SAME.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR IN THE STORE ROOM ALONG THE WALLS AND IN THE CORNERS.

VIOLATION CORRECTED.
VIOLATION CORRECTED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED PRE-PACKAGED SLICED BREAD IN A ROOM THAT LEADS TO THE BATHROOMS. INSTRUCTED TO RE-ORGNIZE AREA SO CUSTOMERS AND EMPLOYEES CAN HAVE AN OPEN PATHWAY TO THE BATHROOMS.

THE PRODUCE AREA KNIFE HOLDER AAND CUTTING BOARD IS DIRTY; WASH, RINSE AND SANITIZE IN DETAIL. THE PRODUCE AND DELI WALK IN COOLERS HAVE DIRTY CONDENSERS, FLOORS AND WALLS; WASH, RINSE AND SANITIZE UNTIL CLEAN AND MAINTAIN DAILY.
THE MEAT GRINDING HOPPERS AND MACHINERY IN THE BUTCHER'S WALK IN COOLER ARE DIRECTLY BELOW A CEILING WITH A FLAKEING RUSTY SPRINKLER HEAD, PEELING PAINT, A MILDEWED AREA WITH CONDENSATION AND A DIRTY AND UNSANITARY REFRIGERATION CATCH PAN AND PIPES. THE BUTCHER'S CUTTING ROOM HAS A THREE COMPARTMENT SINK WITH A DIRTY, DAMAGED HOSE WHICH IS ON THE FLOOR WHEN HOSING DOWN THE BUTCHER SHOP COILED DIRECTLY ABOVE THE COMPARTMENTS AND DRAIN BOARD. CLEAN, SANITIZE AND REPAIR SAID AREAS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN IN SANITARY CONDITION. REPLACE THE HOSE AND STORE IT SO IT WILL NOT BE A SOURCE OF POSSIBLE CONTAMINATION OF YOUR CLEAN EQUIPMENT, SURFACES AND UTENSILS. STORE MADE READY TO EAT PICO DE GALLO (SALSA) IS BEING STORED IN PLASTIC PINT CONTAINERS DIRECTLY NEXT TO OPEN RAW MEAT IN THE BUTCHER DISPLAY CASE, PRODUCT WAS REMOVED AT THIS TIME AND DISCARDED. STORE ALL READY TO EAT FOODS AWAY FROM RAW MEAT TO REDUCE THE POSSIBILITY OF CROSS CONTAMINATION.
THE WALLS AND CEILINGS IN THE FISH BUTCHERING AREA, BATHROOMS AND BUTCHER SHOP AND ATTACHED GRINDING AREA ARE DIRTY; CLEAN, RINSE, SANITIZE AND MAINTAIN SAID AREAS. CLEAN AND PAINT THE WALLS AROUND THE PRODUCE PREP AREA SO THEY ARE SMOOTH AND CLEAN. REPAIR THE HOLE NEXT TO THE MEN'S DOOR.
THE LIGHTING ABOVE THE DELI SANDWICH PREP AREA IS NOT SHIELDED, SHIELD THE BULBS ABOVE THE PREP AREA.

VIOLATIONS CORRECTED.
VIOLATIONS CORRECTED.
VIOLATIONS CORRECTED.
VIOLATIONS CORRECTED.

DIRTY KNIVES WERE FOUND IN THE PRODUCE PREP AREA KNIFE HOLDER, TRAIN YOUR EMPLOYEES TO STORE THE KNIVES AFTER CLEANING AND SANITIZING THEM. SOME CATERING AND CAKE CONTAINER LIDS WERE FOUND ON THE FLOOR OF THE REAR STORE ROOM, DISCARD DIRTY CONTAINERS.
THE FLOORS BETWEEN THE PRODUCE DISPLAYS HAVE SOME ROTTING VEGETABLES. THE REAR DAIRY WALK IN COOLER HAS SOME BROKEN EGGS ON THE FLOOR. THE FISH PREP AREA HAS DAMAGED BASEBOARDS. THE BASEBOARD AND CORNER OF THE DOORWAY INTO THE BUTCHER SHOP IS DAMAGED. CLEAN AND REPAIR THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY.
THE DELI LOWBOY COOLER DOOR HANDLES AND WALK IN COOLER DOORS ARE DIRTY. THE ICE MACHINE HAS SOME DIRTY BUILDUP ABOVE THE DOOR; WASH, RINSE AND SANITIZE THE AFFECTED AREAS.
THE FLOOR DRAIN IN THE NORTH END OF THE BUTCHER SHOP HAS ARTICLES INSIDE, CLEAN OUT THE DRAIN AND REPLACE THE STRAINER. THE FISH PREP SINK FAUCET IS DAMAGED, REPAIR THE FAUCET.
THE COOKED SHRIMP ARE ADJACENT TO THE RAW SHRIMP, PROVIDE A SANITARY BARRIER BETWEEN RAW AND COOKED ITEMS.

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Garage Private Lot Street Valet Validated

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Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

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Breakfast Brunch Lunch Dessert Dinner Late Night

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Beer & Wine Only Full Bar Happy Hour

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