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Restaurant: Nicky's Chinese Food
Address: 5231 S Woodlawn Ave, Chicago, IL 60615
Type: Restaurant
Total inspections: 11
Last inspection: Feb 21, 2013

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Violation descriptions and comments

MUST CLEAN INTERIORS OF ALL REFRIGERATION UNITS AND MAINTAIN. MUST CLEAN ALL PREP TABLES AND MAINTAIN. MUST CLEAN AND MAINTAIN ALL CUTTING BOARDS.
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. MUST CLEAN EXTERIOR SURFACES OF ALL COOKING EQUIPMENT: WOKS, FRYERS, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR OF POTS, RICE COOKERS, ETC.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT KITCHEN AND STORAGE NEED THOROUGH DETAIL CLEANING UNDER AROUND AND BEHIND EVERYTHING. CLEAN UNDER COOKING EQUIPMENT, UNDER SINKS, AROUND GREASE RECEPTOR, UNDER STORAGE SHELVES, BEHIND COOLERS AND FREEZERS. CLEAN AND MAINTAIN FLOORS. AREAS OF FLOOR GREASY UNDER EQUIPMENT, SPILLS OF DRY GOODS IN REAR MUST BE REMOVED (CLEANED) AND UNDER SINKS AND SHELVES WHERE MOIST FROM WATER.
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND EQUIPMENT.
WASHROOM DOOR NOT SELF-CLOSING. MUST INSTALL A SELF-CLOSING DEVICE ON DOOR.
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. PROVIDE AND MAINTAIN THERMOMETERS IN ALL COOLERS.
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 MUST ORGANIZE AND MAINTAIN ALL STORAGE AREAS TO AVOID CLUTTER. ODOR NOTED FROM UNDER THREE COMP SINK POSSIBLY FROM GREASE RECEPTOR OR JUST FROM STANDING WATER; MUST ELIMINATE.
INSTRUCTED ON PROPER STORAGE OF WIPING CLOTHS. OBSERVED UNCLEAN DRY WIPING CLOTHS ON PREP TABLES. INSTRUCTED THAT TOWELS MUST BE CLEAN AND STORED IN A SANITIZING SOLUTION WITH A MINIMUM OF 50PPM FOR SANITIZING PREP AREAS.

MUST CLEAN EXTERIOR SURFACES OF ALL COOKING EQUIPMENT: WOKS, FRYERS, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR OF POTS, RICE COOKERS, ETC.
FLOORS THROUGHOUT KITCHEN AND STORAGE NEED THOROUGH DETAIL CLEANING UNDER AROUND AND BEHIND EVERYTHING. CLEAN UNDER COOKING EQUIPMENT, UNDER SINKS, AROUND GREASE RECEPTOR, UNDER STORAGE SHELVES, BEHIND COOLERS AND FREEZERS. CLEAN AND MAINTAIN FLOORS. AREAS OF FLOOR GREASY UNDER EQUIPMENT, SPILLS OF DRY GOODS IN REAR MUST BE REMOVED (CLEANED) AND UNDER SINKS AND SHELVES WHERE MOIST FROM WATER.
MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND EQUIPMENT.
WASHROOM DOOR NOT SELF-CLOSING. MUST INSTALL A SELF-CLOSING DEVICE ON DOOR
PROVIDE AND MAINTAIN THERMOMETERS IN ALL COOLERS.
MUST ORGANIZE AND MAINTAIN ALL STORAGE AREAS TO AVOID CLUTTER. ODOR NOTED FROM UNDER THREE COMP SINK POSSIBLY FROM GREASE RECEPTOR OR JUST FROM STANDING WATER; MUST ELIMINATE.
INSTRUCTED ON PROPER STORAGE OF WIPING CLOTHS. OBSERVED UNCLEAN DRY WIPING CLOTHS ON PREP TABLES. INSTRUCTED THAT TOWELS MUST BE CLEAN AND STORED IN A SANITIZING SOLUTION WITH A MINIMUM OF 50PPM FOR SANITIZING PREP AREAS.

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 25LBS OF COOKED RICE,COOKED EGG ROLLS AND COOKED CHICKEN AT IMPROPER TEMPERATURES RANGING BETWEEN 63.6-125 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
FOUND HAND WASHING FACILITIES WITH NO SOAP AND SANITARY HAND DRYING DEVICES AND NOT READILY ACCESSIBLE AND CONVENIENT. FOUND NO PAPER TOWELS AT WASH BOWL IN EMPLOYEE WASHROOM. ALSO, NO SOAP OR PAPER TOWELS AT EXPOSED HAND BOWL IN PREP AREA. FOUND EXPOSED HAND BOWL OBSTRUCTED BY A PREP TABLE,BOXES AND DISHES. ALSO, COLD WATER WAS TURNED OFF AND HAND SINK WAS NOT BEING USED BY FOOD HANDLERS TO PROPERLY WASH HANDS. INSTRUCTED MANAGER TO RESTORE COLD WATER TO SINK,REMOVE ALL OBSTRUCTIONS SO THAT SINK IS READILY ACCESSIBLE AND CONVENIENT TO ALLOW FOR PROPER HAND WASHING. MUST ALSO PROVIDE SOAP AND A SANITARY HAND DRYING DEVICE AT ALL HAND WASHING FACILITIES. CRITICAL CITATION ISSUED 7-38-030.
FOUND PREVIOUS MINOR VIOLATIONS FROM 3/18/2010 NOT CORRECTED. (33)MUST CLEAN EXTERIOR SURFACES OF ALL COOKNG EQUIPMENT:WOKS,FRYERS, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE,EXTERIOR OF POTS,RICE COOKERS,ETC. (34) FLOORS THROUGHOUT KITCHEN AND STORAGE NEED DETAIL CLEANING UNDER,AROUND AND BEHIND EVERYTHING. CLEAN UNDER COOKING EQUIPMENT,UNDER SINKS,AROUND GREASE RECEPTOR,UNDER STORAGE SHELVES AND BEHIND COOLERS AND FREEZERS. CLEAN AND MAINTAIN FLOORS. AREAS OF FLOOR GREASY UNDER EQUIPMENT,SPILLS OF DRY GOODS IN REAR MUST BE REMOVED AND UNDER SINKS WHERE MOIST FROM WATER. (35) MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND EQUIPMENT. (41) MUST ORGANIZE AND MAINTAIN ALL STORAGE AREAS TO AVOID CLUTTER. (43) OBSERVED UNCLEAN DRY WIPING CLOTHS IN PREP AREA. INSTRUCTED THAT TOWELS MUST BE CLEAN AND STORED IN A SANITIZING SOLUTION. CDPH CURRENTLY OBSERVES SAME VIOLATIONS PREVIOUSLY NOTED. MUST CORRECT MINOR VIOLATIONS BY THE DATE SPECIFIED ON REPORT. SERIOUS CITATION ISSUED 7-42-090
MUST REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.
MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS IN REAR. (MSG,SALT,SUGAR,ETC)
MUST REMOVE FOUL ODORS COMING FROM EXTREME GREASE AND FOOD DEBRIS UNDER THE ONE COMPARTMENT SINK AND COOK LINE.
MUST DETAIL CLEAN ALL SHELVING RACKS,SINKS,PREP TABLES AND ALL SURFACES THROUGHOUT. MUST REMOVE EXTREME GREASE AND FOOD DEBRIS BUILD UP. ALSO CLEAN ALL MULTI USE ITEMS.
DETAIL CLEAN WALLS THROUGHOUT PREP AND STORAGE AREAS AND REMOVE EXTREME SPILLS AND GREASE.
MUST CLEAN FLOORS IN WASHROOM.

PREVIOUS VIOLATION # 29 HAS BEEN CORRECTED AT THIS TIME.
MUST DETAIL CLEAN ALL SHELVING RACKS,SINKS,PREP TABLES AND ALL SURFACES THROUGHOUT. MUST REMOVE EXTREME GREASE AND FOOD DEBRIS BUILD UP. ALSO CLEAN ALL MULTI USE ITEMS.
PREVIOUS VIOLATION # 34 HAS BEEN CORRECTED AT THIS TIME.
PREVIOUS VIOLATION # 35 HAS BEEN CORRECTED AT THIS TIME.
MUST REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.
PREVIOUS VIOLATION # 41 HAS BEEN CORRECTED AT THIS TIME.
PREVIOUS VIOLATION # 30 HAS BEEN CORRECTED AT THIS TIME.

All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF RAW SHRIMP 60.5F, CHICKEN 58.6F, HAM 57.2F STORED ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 15LBS AND $30. CRITICAL VIOLATION 7-38005A CITATION ISSUED.
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES EMPLOYEES CLEANING EQUIPMENT, SWEEPING AND MOPPING FLOOR AND PREPARING FOOD WITHOUT WASHING HANDS BETWEEN TASKS. EXPOSED HAND SINK NOT ACCESSIBLE BLOCKED BY PREP TABLE AND GARBAGE CAN. HANDS MUST BE WASHED BETWEEN TASKS IN EXPOSED SINK WITH SOAP, WARM WATER AND DRIED PROPERLY. CRITICAL VIOLATION 7-38-010A CITATION ISSUED.
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE WASHING POTS, PANS AND CONTAINERS IN 2-COMP SINK WITH NO SANITIZER. INSTRUCTED MANAGER TO PROPERLY WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS IN 3-COMP SINK. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER AVAILABLE AT ANY SINKS. INSTRUCTED MANAGER TO PROVIDE HOT WATER UNDER CITY PRESSURE. CRITICAL VIOLATION 7-38-030 CITATION ISSUED
All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL BULK CONTAINERS.
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. INVERT ALL CONTAINERS AND UTENSILS TO PROTECT FROM CONTAMINATION.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN ALL COOLERS, FREEZERS, SHEVING UNITS, STEAM TABLES, PREP TABLES, SINKS, COOKING EQUIPMENT, CONTAINERS, LIDS, COUNTERS, CUTTING BOARDS, ETC
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL STOCK OFF FLOOR. CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, FREEZER, PREP, STORAGE AND DISH WASHING AREAS.
The walls and ceilings shall be in good repair and easily cleaned. CLEAN ALL WALLS (SPILLS) AND CEILING VENTS (DUST BUILDUP).
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. REPAIR LEAKING WATER METER IN STORAGE 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. PROVIDE THERMOMETERS IN ALL COOLERS.
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 ALL UNUSED EQUIPMENT AND ARTICLES IN PREP AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR CLEAN APRONS AND HAIR RESTRAINTS.
STORE WASH CLOTHS IN SANITIZING SOLUTION.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN AND PAINT SHELVES IN UNDER FRONT COUNTER AND IN REAR STORAGE AREA, SWING DOOR, ETC.
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 ON LIGHT SHIELDS IN PREP AND DISH WASHING AREAS. REPLACE MISSING LIGHT SHIELD IN VENTILATION HOOD.

STORE WASH CLOTHS IN SANITIZING SOLUTION.
IMPROPER TEMPERATURE OF RAW EGGS 62.9F STORED IN PREP AREA. INSTRUCTED MANAGER TO DISCARD ALL COLD FOOD MUST MAINTAIN 40F. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H78166.
Adequate and convenient hand washing facilities shall be provided for all employees. EXPOSED HAND SINK NOT ACCESSIBLE, COVERED AND WRAPPED IN BLACK TRASH BAG. INSTRUCTED MANAGER TO REMOVE PLASTIC BAG AND UNCOVER SINK. NO PAPER TOWELS AT SINK IN WASHROOM. MUST PROVIDE PAPER TOWELS AND SANITARY HAND DRYING DEVICES. CRITICAL VIOLATION 7-38-030 CITATION ISSUED H78166.
All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL BULK CONTAINERS.
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. INVERT ALL CONTAINERS AND UTENSILS TO PROTECT FROM CONTAMINATION.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN AND PAINT SHELVES IN UNDER FRONT COUNTER AND IN REAR STORAGE AREA, SWING DOOR, ETC
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN ALL COOLERS, FREEZERS, SHEVING UNITS, STEAM TABLES, PREP TABLES, SINKS, COOKING EQUIPMENT, CONTAINERS, LIDS, COUNTERS, CUTTING BOARDS, ETC
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL STOCK OFF FLOOR. CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, FREEZER, PREP, STORAGE AND DISH WASHING AREAS.
The walls and ceilings shall be in good repair and easily cleaned. CLEAN ALL WALLS (SPILLS) AND CEILING VENTS (DUST BUILDUP).
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 ON LIGHT SHIELDS IN PREP AND DISH WASHING AREAS. REPLACE MISSING LIGHT SHIELD IN VENTILATION HOOD.
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. REPAIR LEAKING WATER METER IN STORAGE 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. PROVIDE THERMOMETERS IN ALL COOLERS.
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 ALL UNUSED EQUIPMENT AND ARTICLES IN PREP AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR CLEAN APRONS AND HAIR RESTRAINTS.

COVER ALL BULK CONTAINERS.
CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, SINKS, PREP TABLES, SHELVING UNITS.
ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, FREEZER, STORAGE AND PREP AREAS. FLOORS NEED CLEANING NEAR FRYERS (GREASE BUILDUP), UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING AND STORAGE AREAS (FOOD DEBRIS, DIRT, ETC).
WALLS NEED CLEANING IN KITCHEN, BEHIND PREP TABLES(SPILLS), ETC. CLEAN ALL CEILING VENTS.
PROVIDE LIGHT AND REPLACE MISSING LIGHT SHIELDS IN VENTILATION HOOD.

OBSERVED LARGE CONTAINER OF COOKED RICE STORED AT IMPROPER TEMPERATURE 87F ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
COVER ALL BULK CONTAINERS IN PREP, STORAGE, AND WALK-IN COOLER AREAS.
CLEAN ALL BULK CONTAINERS. REMOVE USED TIN CANS, UTENSILS, ETC AND PROPERLY STORE FOOD, CONDIMENTS, IN SANITARY CONTAINERS.
PAINT SURFACES, SHELVES, SWING DOOR, ETC BEHIND FRONT COUNTER AND SHELVING IN REAR.
CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, VENTILATION HOOD, SINKS, PREP TABLES, SHELVING UNITS, BULK CONTAINERS (FOOD DEBRIS, DUST, DIRT, GREASE BUILDUP).
ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, FREEZER, STORAGE AND PREP AREAS. FLOORS NEED CLEANING NEAR FRYERS (GREASE BUILDUP), UNDER ALL COOKING EQUIPMENT, PREP TABLES, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING AND STORAGE AREAS (FOOD DEBRIS, DIRT, GREASE, SPILLS, ETC).
WALLS NEED CLEANING IN KITCHEN, BEHIND PREP TABLES(SPILLS), ETC. CLEAN ALL CEILING VENTS. SEAL OPENINGS IN CEILING AROUND PIPE FITTINGS ABOVE WATER HEATER.
PROVIDE LIGHT AND REPLACE MISSING LIGHT SHIELDS IN VENTILATION HOOD

MUST REMOVE CLUTTER AND CONSTRUCTION DEBRIS FROM FLOORS IN FURNACE ROOM AND IN FRONT HALLWAY. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
FROZEN FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED WALK IN FREEZER AT IMPROPER TEMPERATURE OF 50 DEGREES F. MUST REPAIR AND MAINTAIN AT 0 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 110LBS OF COOKED MUSHROOMS,RAW BEEF,RAW PORK,IMITATION CRAB MEAT,LOBSTER TAILS AND HAM AT IMPROPER TEMPERATURES RANGING BETWEEN 62.2-70 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FROZEN FOODS AT 0 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
NOTED EVIDENCE OF INSECTS AND RODENTS ON SITE. NOTED APPROXIMATELY 5 LIVE SMALL FLIES IN DISHWASHING AREA. ALSO NOTED APPROXIMATELY 25-30 MICE DROPPINGS UNDER THE 2 COMPARTMENT SINK,UNDER THE 3 COMPARTMENT SINK AND UNDER THE REAR STORAGE SHELVES. MUST REMOVE INSECTS AND DROPPINGS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.
REAR EXIT DOOR OFF TRACK. MUST REPAIR. MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS AND LIDS.
MUST REPLACE ALL MISSING FLOOR TILES IN PREP AREA. MUST DETAIL CLEAN FLOORS UNDER THE COOK LINE,UNDER REAR STORAGE SHELVES,UNDER BULK ITEM CONTAINERS,UNDER COOLERS,UNDER SINKS AND THROUGHOUT. MUST REMOVE EXTREME DUST,DIRT,GREASE AND OTHER DEBRIS. MUST CLEAN FLOORS ON INTERIOR OF WALK IN COOLER AND FREEZER.
MUST DETAIL CLEAN ALL COOKING EQUIPMENT ALONG THE COOK LINE,UNDER AND ON TOP OF PREP TABLES,SINKS,ALL STORAGE SHELVES,STORAGE RACKS,COOLERS AND ALL SURFACES. MUST REMOVE EXTREME GREASE,DUST AND FOOD DEBRIS.
MUST REPAIR LARGE HOLES IN THE WALLS UNDER THE PREP AREA HAND SINK AND AROUND THE OLD WATER METER. MUST FINISH WALLS IN THE FRONT BEHIND THE REGISTER. MUST DETAIL CLEAN WALLS IN PREP AREAS,DISHWASHING AREAS AND THROUGHOUT. MUST REMOVE GREASE AND FOOD DEBRIS.
MUST REPAIR LEAK AT THE TWO COMPARTMENT SINK. MUST ALSO REPAIR LEAKS AT THE OLD WATER METER AND REMOVE DRIP PAN UNDERNEATH. MUST REPAIR LEAK AT THE FAN ON INTERIOR OF THE WALK IN COOLER.
PROVIDE END CAPS ON LIGHT SHIELDS ABOVE PREP AREA WHERE MISSING. PROVIDE MORE ADEQUATE LIGHTING IN REAR HALLWAY AND STORAGE AREAS.

PREVIOUS SERIOUS VIOLATION FROM 9-5-2012 REPORT # 1158449 NOT CORRECTED. (18) NOTED APPROXIMATELY 25-30 MICE DROPPINGS SCATTERED IN AREAS PREVIOUSLY NOTED. PREMISES FAILED TO COMPLY WITH THE REMOVAL OF DROPPINGS ON SITE. MUST CORRECT ALL SERIOUS VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. CRITICAL CITATION ISSUED 7-38-020
VIOLATION CORRECTED.
VIOLATION CORRECTED.
MUST DETAIL CLEAN FLOORS UNDER THE COOK LINE,UNDER REAR STORAGE SHELVES,UNDER COOLERS,UNDER SINKS AND THROUGHOUT. MUST REMOVE EXTREME DUST,DIRT,GREASE AND OTHER DEBRIS. MUST CLEAN FLOORS ON INTERIOR OF WALK IN COOLER AND FREEZER.
MUST FINISH WALLS IN THE FRONT BEHIND THE REGISTER. MUST DETAIL CLEAN WALLS IN PREP AREAS,DISHWASHING AREAS AND THROUGHOUT. MUST REMOVE GREASE AND FOOD DEBRIS.
VIOLATION CORRECTED.
MUST REMOVE CLUTTER AND CONSTRUCTION DEBRIS FROM FLOORS IN FURNACE ROOM AND IN FRONT HALLWAY. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
SERIOUS VIOLATION # 18 HAS BEEN UPGRADED TO CRITICAL VIOLATION # 14.
REAR EXIT DOOR OFF TRACK. MUST REPAIR. MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS AND LIDS.
MUST DETAIL CLEAN ALL COOKING EQUIPMENT ALONG THE COOK LINE,UNDER AND ON TOP OF PREP TABLES,SINKS,ALL STORAGE SHELVES,STORAGE RACKS,COOLERS AND ALL SURFACES. MUST REMOVE EXTREME GREASE,DUST AND FOOD DEBRIS.
PROVIDE END CAPS ON LIGHT SHIELDS ABOVE PREP AREA WHERE MISSING. PROVIDE MORE ADEQUATE LIGHTING IN REAR HALLWAY AND STORAGE AREAS.

PREVIOUS MINOR VIOLATIONS FROM REPORT # 1158449 ON 9-5-12 NOT CORRECTED. (32)REAR EXIT DOOR OFF TRACK. MUST REPAIR. MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS AND LIDS,(33)MUST DETAIL CLEAN ALL COOKING EQUIPMENT ALONG THE COOK LINE,UNDER AND ON TOP OF PREP TABLES,SINKS,ALL STORAGE SHELVES,STORAGE RACKS,COOLERS AND ALL SURFACES. MUST REMOVE EXTREME GREASE,DUST AND FOOD DEBRIS,(34)MUST DETAIL CLEAN FLOORS UNDER THE COOK LINE,UNDER REAR STORAGE SHELVES,UNDER BULK ITEM CONTAINERS,UNDER COOLERS,UNDER SINKS AND THROUGHOUT. MUST REMOVE EXTREME DUST,DIRT,GREASE AND OTHER DEBRIS. MUST CLEAN FLOORS ON INTERIOR OF WALK IN COOLER AND FREEZER,(35)MUST DETAIL CLEAN WALLS IN PREP AREAS,DISHWASHING AREAS AND THROUGHOUT. MUST REMOVE GREASE AND FOOD DEBRIS,(36)PROVIDE END CAPS ON LIGHT SHIELDS ABOVE PREP AREA WHERE MISSING AND (41)MUST REMOVE CLUTTER AND CONSTRUCTION DEBRIS FROM FLOORS IN FURNACE ROOM AND IN FRONT HALLWAY. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST CORRECT ALL MINOR VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. SERIOUS CITATION ISSUED 7-42-090
MUST INSTALL A BACK FLOW DEVICE AT THE ICE MACHINE OR MAKE AVAILABLE FOR INSPECTION.
MUST WASH,RINSE AND SANITIZE ALL EXTREMELY SOILED MULTI USE BUS PANS AND THEIR LIDS.
MUST REMOVE CLUTTER FROM REAR FOOD STORAGE AREA.

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Takes reservations:

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Parking:

Garage Private Lot Street Valet Validated

Attire:

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

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Yes No

Take-out:

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Outdoor seating:

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Yes No

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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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Quiet Average Loud

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Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

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Yes No

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Yes No

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Yes No

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Yes No

Gluten-free friendly:

Yes No

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Yes No

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