Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Sep 21, 2010 | 100 |
|
Jun 16, 2011 | 0 |
|
Jun 23, 2011 | 100 |
|
Nov 8, 2011 | 0 |
|
Nov 15, 2011 | 100 |
|
Jun 5, 2012 | 100 |
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. The cutting boards are rough and unsanitary, resurface or replace the boards so they are smooth and sanitary.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Clean the greasy hood, fryer and stove.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean the floors under all equipment and tables in the kitchen from corner to corner.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. THE LOW TEMPERATURE DISH MACHINE IS BEING USED WITHOUT ANY SANITIZING RINSE, THE CHLORINE LEVEL MEASURES 0 PPM AT THIS TIME. DISH MACHINE TAGGED HELD FOR INSPECTION. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection. -OR- E-mail a tag removal request to cicero_marc@cdph.org and salazar_jairo@cdph.org when ready for re-inspection.
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. THE FOLLOWING VIOLATIONS ARE REPEATED FROM THE PREVIOUS HEALTH INSPECTION DATED SEPTEMBER, 25 2010. (32) THE CUTTING BOARDS ARE DIRTY, ROUGH AND UNSANITARY, THE CUTTING BOARDS MUST BE REPAIRED OR REPLACED SO THEY ARE SMOOTH , SANITARY AND EASY TO MAINTAIN. (33) THE KITCHEN STOVE, FRYER AND HOOD ARE FULL OF YELLOWING GREASE BUILDUP, CLEAN THE GREASE BUILDUP OFF OF ALL KITCHEN EQUIPMENT. (34) THE KITCHEN FLOORS ARE FILTHY AND BUILT-UP WITH FOOD AND GREASE AROUND THE KITCHEN PERIMETER, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER. WASH, RINSE, SANITIZE AND MAINTAIN THE ABOVE ITEMS IN SANITARY CONDITION.
THE FLOOR DRAINS ARE VERY DIRTY AND PROVIDE A GOOD POSSIBLE HARBORAGE FOR INSECTS, CLEAN AND MAINTAIN THE DRAINS.
USED WIPING CLOTHS LEFT OUT ON THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. THE CEILING ABOVE THE CEILING FANS IS FULL OF DUST BUILDUP, CLEAN OFF THE CEILING.
CORRECTED.
CORRECTED.
CORRECTED.
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CORRECTED.
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. Over 20 live small flies were found in the bathroom area and restaurant ceilings at this time. Remove all evidence of pest activity and clean up all areas of possible harborage.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER WAS PRESENT WHEN THE SUSHI AND FISH FOR THE STORE WAS BEING SLICED AND PORTIONED BY THE EMPLOYEES IN THE STORE UPON ENTRY. THE MANAGER WITH THE SANITATION CERTIFICATE SHOWED UP 30 MINUTES LATER.
MinimizedCorrected.
Jun 5, 2012MUST DETAIL CLEAN FLOOR UNDER SMALL STOVE TO REMOVE EXCESS GREASE BUILD-UP.
MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.
MUST PROVIDE 3 SINK STOPPERS AT THE 3COMP SINK.
MUST DETAIL CLEAN AND SANITIZE ENTIRE STOVE TOP TO REMOVE BAKED ON FOOD AND GREASE DEBRIS.
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Address |
Distance |
---|---|---|
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