Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Sep 14, 2010 | 100 |
|
Mar 22, 2011 | 0 |
|
Mar 29, 2011 | 100 |
|
Sep 25, 2012 | 0 |
|
Oct 4, 2012 | 100 |
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 STORE ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES UPSIDE DOWN(INVERT) AT ALL TIMES. MUST REMOVE KNIVES STORED BETWEEN 3COMP.DRAIN BOARD AND WALL.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING EQUIPMENTS OR UTENSILS WITH DEBRIS OR STAINS IN DIFFERENT AREAS OF FACILITY NEEDS CLEANING:TOILET BOWLS INTERIOR AND EXTERIOR,3COMP.SINKS & DRAIN BOARD,INSDE OVEN,INSIDE DEEPFRYER LOWER CASE, EXPOSE HAND WASH SINK IN KITCHEN, GAS PIPES UNDER HOOD,INSDE REACH IN COOLER AT FRONT CHECK OUT, AND WALK IN COOLER FLOOR.
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 RUST ON WALK IN COOLER FLOOR,AND DAMAGED SEAT COVER IN KITCHEN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS WITH DEBRIS AND GREASE UNDER STOVE AND UNDER DEEP FRYER,AND UNDER STORAGE SHELVES BY REAR EXIT DOOR.ALSO MUST ELEVATE BAGS OF RICE AND BOXES OF PRODUCTS 6' OFF THE FLOOR.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE WATER DAMAGEDCEILING TILE AT RICE COOKER POTS S.W CORNER.
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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS
All employees shall be required to use effective hair restraints to confine hair. OBSERVED CHEF/OWNER HANDLING FOODS IN KITCHEN WITH NO HAIR RESTAINT,INSTRUCTED TO RESTRAIN HAIR WHILE FOODS ARE HANDLED.
When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.FOUND EXPOSED HANDSINK IN KITCHEN NOT MAINTAINED THAT IS VERY/VERY SLOW DRAINAGE.MUST REPAIR TO GOOD WORKING CONDITION AS REQUIRED AT ALL TIMES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FOUND FLOORS DIRTY BENEATH THE 3 COMP SINK AREA,DETAIL CLEAN FLOORS THROUGHOUT AND SEAL OPENINGS ON FLOOR BY HOT WATER TANKS LOCATED IN BASEMENT.
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 MANAGER TO PROVIDE PROPER DRAINAGE FROM CONDENSOR INSIDE THE WALK-IN-COOLER SUCH THAT IT LEADS OUT INTO A DRAIN.
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 MANAGER TO CLEAN,ORGANIZE KITCHEN AREAS AND REMOVE CLUTTER FROM BASEMENT AREAS DUE TO POTENTIAL PEST HARBORAGE.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING AREAS REQUIRE A DETAIL CLEANING SHELVINGS,FAN COVERS INSIDE WALLK-IN-COOLER,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,SIDES HOT COOKING EQUIPMENTS,DEEP FRYERS,KNIFE STORAGE AREA,SLICER,COOLERS,INTERIOR BASINS OF 3 COMP SINKS AND ATTACHED MULTI-USE UTENSIL SHELVING SAME AREA ETC.
When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.ABATED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING AREAS REQUIRE A DETAIL CLEANING SHELVINGS,FAN COVERS INSIDE WALLK-IN-COOLER,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,SIDES HOT COOKING EQUIPMENTS,DEEP FRYERS,KNIFE STORAGE AREA,SLICER,COOLERS,INTERIOR BASINS OF 3 COMP SINKS AND ATTACHED MULTI-USE UTENSIL SHELVING SAME AREA ETC.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FOUND FLOORS DIRTY BENEATH THE 3 COMP SINK AREA,DETAIL CLEAN FLOORS THROUGHOUT AND SEAL OPENINGS ON FLOOR BY HOT WATER TANKS LOCATED IN BASEMENT.
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 MANAGER TO PROVIDE PROPER DRAINAGE FROM CONDENSOR INSIDE THE WALK-IN-COOLER SUCH THAT IT LEADS OUT INTO A DRAIN.
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 MANAGER TO CLEAN,ORGANIZE KITCHEN AREAS AND REMOVE CLUTTER FROM BASEMENT AREAS DUE TO POTENTIAL PEST HARBORAGE.
INSTRUCTED MANAGER TO CLEAN AND BETTER ORGANIZE BASEMENT AREA, REMOVE ALL CLUTTER FROM BASEMENT AREA DUE TO POTENTIAL PEST HARBORAGE.
MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT FIRST FLOOR AND BASEMENT AREAS
MUST CLEAN INTERIOR SHELVES OF FRONT REACH-IN COOLER AND TOPS AND SIDES OF COOKING EQUIPMENT, ESPECIALLY INTERIOR OF FRYERS
PEST CONTROL LOG BOOK NOT COMPLETE, NO PEST CONTROL BUSINESS LICENSE, TECH LICENSE, CHEMICALS USE, MAP, OR CURRENT PEST CONTROL REPORTS, SERIOUS CITATION ISSUED: 7-38-020
VIOLATION NOW CORRECTED AND ABATED
PEST CONTROL LOG BOOK NOW UP TO DATE, VIOLATION NOW CORRECTED AND ABATED
VIOLATION NOW CORRECTED AND ABATED
VIOLATION NOW CORRECTED AND ABATED
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Name |
Address |
Distance |
---|---|---|
Gloria's Cafe | 3300 W Fullerton Ave, Chicago | 0.01 miles |
Cafe Bella Incorporated | 3311 W Fullerton Ave, Chicago | 0.02 miles |
Walgreens # 07687 | 3320 W Fullerton Ave, Chicago | 0.03 miles |
Big Tonys Pizza | 3276 W Fullerton Ave, Chicago | 0.03 miles |
Big Tonys Pizza 4 Inc. | 3276 W Fullerton Ave, Chicago | 0.03 miles |
Big Tony Pizza Inc No 2 | 3276 W Fullerton Ave, Chicago | 0.03 miles |
Big Tonys #3 | 3276 W Fullerton Ave, Chicago | 0.03 miles |
Scrub a Dub Fullerton | 3333 W Fullerton Ave, Chicago | 0.05 miles |
Scrub a Dub | 3333 W Fullerton Ave, Chicago | 0.05 miles |
Sol De Sur | 3268 W Fullerton Ave, Chicago | 0.05 miles |
Restaurant representatives - add corrected or new information about Lin's Chinese Restaurant, 3306 W Fullerton Ave, Chicago, IL 60647 »