Fairplay Finer Food

Equipment and surfaces were dirty.

Inspector’s note: OBSERVED CONTACT SURFACES (i.e. MEAT DEPARTMENT ENTRY DOORS) WITH DEBRIS BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed standing water in two drains in the back storage rooms. Instructed to clean and investigate the drains.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris on the floors of the following areas: meat department, walk in freezers, walk in coolers and the grocery back room. Instructed to clean, sanitize and maintain all areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed ice build up on the ceiling and floor of the walk in freezer. Instructed to remove ice and repair.

Ventilation or lighting was inadequate.

Inspector’s note: Observed missing light shield in the fish department. Instructed to replace.

Ventilation or lighting was inadequate.

Inspector’s note: Observed dust build up on the fans in the walk in cooler. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed the floors with accumulated food dirt and grease debris behind the cooking equipment. Instructed to clean and sanitize.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed excessive food and grease debris in the interior of the fryers located in the prepared foods prep area, observed accumulated raw meat debris on the meat slicers and meat grinder located in the raw meat walk-in cooler/prep area. Instructed to clean and sanitize all.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated food, grease, and dirt debris behind all cooking equipment in the prepared foods prep area. Instructed to clean and sanitize all floors. 6-201.13 observed coving missing in various areas of the prepared foods prep area under the 3-compartment sink and in the customer toilet rooms. Instructed to replace coving and keep coving tight fitting in said areas.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.111 observed about 10 rodent droppings located along the wall behind the cooking equipment and on top of a storage container in the prepared hot foods area. Instructed to eliminate rodent activity, clean and sanitize affected areas, and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed excessive food and grease debris in the interior of the fryers located in the prepared foods prep area, observed accumulated raw meat debris on the meat slicers and meat grinder located in the raw meat walk-in cooler/prep area. Instructed to clean and sanitize all.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated food, grease, and dirt debris behind all cooking equipment in the prepared foods prep area. Instructed to clean and sanitize all floors.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.13 observed coving missing in various areas of the prepared foods prep area under the 3-compartment sink and in the customer toilet rooms. Instructed to replace coving and keep coving tight fitting in said areas.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Found approx. 3 large flies and 3 small flies in the bakery and 2 large flies and 2 small flies in deli. Instructed manager to minimize all fly activity. Recommended contacting pest control. Priority foundation violation. 7-38-020(a). Citation issued.

Ventilation or lighting was inadequate.

Inspector’s note: Found light in meat department prep area without light shield. Must provide.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-201.11 found gasket on cres cor hot holding unit not attached and hanging, located in bakery next to convection oven and fryers. Instructed manager to repair and maintain. Noted bakery walk-in cooler walls rusted, observed paint peeling. Instructed manager to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed ceiling tiles in the dairy cooler filled with a black mold-like substance and instructed the manager to clean, sanitize and maintain them.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 found concrete floor not sealed in utility sink closet room. Instructed manager to seal concrete floor. Floors, walls, and ceilings must be smooth and easily cleanable.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed approximately 200 mouse droppings in the following areas: on the bottom shelf of the prep table in produce storage, on produce storage shelves, in unused garden fresh coolers in the grocery storage area, in unused storage stands in the storage area, behind all fryers in bakery, behind convection oven in bakery, behind proofer, behind all shelves in warehouse #1, warehouse # 2 and pre packaged grocery storage area.no live mouses observed. Recommended contacting pest control. Instructed manager to remove all droppings, clean, sanitize, and maintain said areas. Priority foundation violation. 7-38-010(a), citation issued.

Staff personal cleanliness was inadequate.

Inspector’s note: Found two food handlers without hair restraints located in the bakery. All food handlers must wear effective hair restraints, such as hairnets, baseball caps, or sun visors, where the hair is covered and contained. Mustache or beard restraints must be used for any facial hair exceeding one (1) inch in length when handling food or in the food service area.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Found gasket on cres cor hot holding unit not attached and hanging, located in bakery next to convection oven and fryers. Instructed manager to repair and maintain. Noted bakery walk-in cooler walls rusted, observed paint peeling. Instructed manager to repair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Found shelves located in walk-in cooler in bakery/deli peeling instructed manager to repair and maintain or replace.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found handwashing sink slow draining located next to two compartment sink in produce storage area. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed an excessive amount of standing water in the following areas: under the hobart convection oven in the bakery, on the floor in the meat department walk-in cooler, and in the utility sink closet. Must clean, sanitize and maintain. Observed an excessive amount of unknown foggy liquid pooling throughout the meat department walk-in cooler. Instructed to clean, sanitize and maintain. Observed ceiling tiles in dairy cooler filled with a black mold-like substance and instructed manager to clean, sanitize and maintain. Noted an excessive amount of food debris under all cooking equipment. Noted an excessive amount of debris under all shelving units in the storage area. Instructed manager to clean, sanitize, and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found unused racks and shelves stored in the walk-in cooler turned into storage. Also noted unused garden fresh coolers in the warehouse. Instructed manager to remove any unnecessary items to prevent pest harborage.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found concrete floor not sealed in utility sink closet room. Instructed manager to seal concrete floor. Floors, walls, and ceilings must be smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed coving needs to be repair or replace in various areas. Observed multiple stained ceiling tiles located in the storage rooms on the 2nd floor. Instructed to replace. Instructed to make all surfaces smooth and easily cleanable. 6-501.12 observed accumulated dirt debris in all food prep areas under 3 compartment sinks, under cooking equipment, under all prep tables, under all shelves in the dry storage areas, in the walk in coolers and along the walls and in all corners. Instructed to clean and sanitize all floors throughout the entire facility.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.111 observed evidence of pest activity on site. Observed about 30 rodent droppings located by the onion bag storage shelves in the prepared fruits and vegetables food prep area, about 5 rodent droppings inside of the oven in the prepared foods prep area, about 5 rodent droppings under the hot holding unit next to the deli sandwich prep cooler, about 15 rodent droppings on a lower shelf by the sandwich prep area, about 5 rodent droppings on the stairs going up to the 2nd floor and in the storage closet of the 1st storage room, and about 10 rodent droppings on the floor next to the seafood reach in coolers in the butcher prep area. Instructed to clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.112 observed soiled fly traps hanging in the rear dry storage area. Instructed to remove or replace soil insect traps.

Staff personal cleanliness was inadequate.

Inspector’s note: 2-402.11 observed a food handler prepping a cake without an effective hair restraint. Instructed to always wear effective hair restraints when prepping all foods. Manager provided a hair restraint during the inspection.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed accumulated dirt and grease debris under the fryers and oven and accumulated grease debris in between the fryers located in the prepared foods prep area. Instructed to clean and sanitize.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed coving needs to be repair or replace in various areas. Observed multiple stained ceiling tiles located in the storage rooms on the 2nd floor. Instructed to replace. Instructed to make all surfaces smooth and easily cleanable. 6-501.12 observed accumulated dirt debris in all food prep areas under 3 compartment sinks, under cooking equipment, under all prep tables, under all shelves in the dry storage areas, in the walk in coolers and along the walls and in all corners. Instructed to clean and sanitize all floors throughout the entire facility.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.111 observed evidence of pest activity on site. Observed about 30 rodent droppings located by the onion bag storage shelves in the prepared fruits and vegetables food prep area, about 5 rodent droppings inside of the oven in the prepared foods prep area, about 5 rodent droppings under the hot holding unit next to the deli sandwich prep cooler, about 15 rodent droppings on a lower shelf by the sandwich prep area, about 5 rodent droppings on the stairs going up to the 2nd floor and in the storage closet of the 1st storage room, and about 10 rodent droppings on the floor next to the seafood reach in coolers in the butcher prep area. Instructed to clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.112 observed soiled fly traps hanging in the rear dry storage area. Instructed to remove or replace soil insect traps.

Staff personal cleanliness was inadequate.

Inspector’s note: 2-402.11 observed a food handler prepping a cake without an effective hair restraint. Instructed to always wear effective hair restraints when prepping all foods. Manager provided a hair restraint during the inspection.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed accumulated dirt and grease debris under the fryers and oven and accumulated grease debris in between the fryers located in the prepared foods prep area. Instructed to clean and sanitize.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed coving needs to be repair or replace in various areas. Observed multiple stained ceiling tiles located in the storage rooms on the 2nd floor. Instructed to replace. Instructed to make all surfaces smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated dirt debris in all food prep areas under 3 compartment sinks, under cooking equipment, under all prep tables, under all shelves in the dry storage areas, in the walk in coolers and along the walls and in all corners. Instructed to clean and sanitize all floors throughout the entire facility.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed wall around the fish walk in cooler door in poor repair(peeling paint). Must remove peeling paint and repaint with nontoxic paint.

Ventilation or lighting was inadequate.

Inspector’s note: Observed missing light shield in the rear fish prep area. Must provide and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Must clean shelving inside the walk in fresh meat cooler, and deli meat equipment to remove debris and/or spills.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed the tank cover in the rear women/employee washroom in poor repair (cracked). Must repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need detail cleaning through the rear storage areas and inside storage coolers and in the kitchen to remove spills, debris and/or grease.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed over 60 mice droppings scattered on the bottom shelves of the the chip display area. Instructed manager to detail clean and sanitize affected area. Priority foundation citation issued #7-38-020(a).

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: OBSERVED 1/4" GAPS AT THE BOTTOM OF TWO OF THE REAR OVER HEAD DOORS AND GAPS ON THE SIDE OF THE 1st ONE. INSTRUCTED MANAGER TO REPAIR TO PREVENT ENTRY POINTS FOR PESTS.

Equipment and surfaces were dirty.

Inspector’s note: Must clean shelving inside the walk in fresh meat cooler, and deli meat equipment to remove debris and/or spills.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leak at the hand sink at the base of the cold water knob in the men employee washroom in the rear. Must repair and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed the tank cover in the rear women/employee washroom in poor repair (cracked). Must repair and maintain.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed spills and debris on the ground around the outside garbage compactor. Must detail clean and maintain to prevent possible food source for pests.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need detail cleaning through the rear storage areas and inside storage coolers and in the kitchen to remove spills, debris and/or grease.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed accumulated food debris inside of the oven units located in the bakery/hot foods food prep area. Instructed to clean.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.111 observed evidence of live rodent activity. Observed about 10 rodent droppings located in the dry storage area in the rear along the wall behind the stock. Instructed to clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed accumulated food debris inside of the oven units located in the bakery/hot foods food prep area. Instructed to clean.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(b) observed all food contact surfaces in all food prep areas with accumulated debris. Observed accumulated dust debris on the fans located in various walk in coolers. Observed a rack with dried meat blood located in the rear of the meat prep area. Instructed to clean and sanitize all.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: 5-501.17 observed no covered receptacle inside of the women's toilet rooms. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed all hand washing sinks in the toilet room need to be re-caulked to the walls in order to make the wall surface smooth and easily cleanable, observed various areas of the walls and floors in the food prep areas not smooth and easily cleanable with missing floor tiles located under cooking equipment. Instructed to make all surfaces smooth and easily cleanable.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-301.12(a) observed the right faucet at the 3 compartment sink not functioning properly and unable to dispense hot water in the far right compartment. Instructed to repair and utilize the other 3 compartment sink on premises until said 3 compartment sink is repaired. Priority foundation 7-38-030(c).

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(b) observed all food contact surfaces in all food prep areas with accumulated debris. Observed accumulated dust debris on the fans located in various walk in coolers. Observed a rack with dried meat blood located in the rear of the meat prep area. Instructed to clean and sanitize all.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed rust on the grease trap located under the 3 compartment sink in the meat food prep area. Instructed to remove rust.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 observed the cold water knob stripped located at the far right faucet of the 3 compartment sink located in the bakery food prep area. Instructed to repair. Priority foundation 7-38-030(c).

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: 5-501.17 observed no covered receptacle inside of the women's toilet rooms. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.13 observed missing or deattached wall coving under both of the 3 compartment sinks in the food prep area. Instructed to repair or replace wall coving.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed all hand washing sinks in the toilet room need to be re-caulked to the walls in order to make the wall surface smooth and easily cleanable, observed various areas of the walls and floors in the food prep areas not smooth and easily cleanable with missing floor tiles located under cooking equipment. Instructed to make all surfaces smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the walls and ceiling tiles/vents not clean in the deli area, instructed to clean, also remove the black substance around the 3 compartment sink, instructed to clean/remove black substance on wall.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean floors under shelving in walk-in coolers/freezers of food spills and debris. Clean floors at back of the house/dry food storage area under shelves.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Remove clutter at the back of the house and between equipment in the form of cardboard and unnecessary articles. Organize and maintain at all times.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must repair or replace gaps at hot holding unit in deli prep area,damaged cubber in fish dept.must remove rust meat walk in cooler shelving units.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean food debris from bakery walk in cooler -deli walk in cooler,meat dept,milk walk in cooler fanguard covers, ice machine interior panel,unused equipment in meat prep area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean debris from floor under,around equipment in bakery area near fryers,produce walk in cooler,fish dept. Under display unit,milk walk in cooler.must repair or replace damaged flooring in fish and meat prep and walk in cooler,on sales floor near milk display unit.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must clean debris from walls in bakery,fish,milk walk in cooler.must repair or replace loose wall panel & wall base in bakery area near fryers & stained ceiling tiles,deli walk in cooler-loose caulk on ceiling.must clean debris from light shields in fish & meat dept. Loose and missing wall bases in breakroom,customer's men's and women's toilet room.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must provide light shields in produce prep area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair or replace leaky drainline hose in fish display unit.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must elevate articles off of floor and away from walls in produce prep area.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: The grease trap under the 3 compartment sink in the meat cutting room is rusted. Must paint the grease trap.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed areas behind the meat counter that are not smooth and easily cleanable. Must cover the floor with a smooth and easily cleanable surface. Clean the floor in the meat/seafood walk-in cooler.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Repaint the wall behind the meat counter with chipped paint. Clean the ceiling tiles above the cutting saw in the meat room. Observed chipped paint in the meat walk-in cooler. Must scrape and repaint the ceiling in the meat walk-in cooler.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must provide end caps for the light fixture in the meat walk-in cooler.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed stained cutting boards with deep dark grooves in the meat prep area located in the rear. Instructed to replace and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed accumulated grease under the fryers located in the bakery. Instructed to clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed accumulated dust on the vents located in the washrooms in the rear. Instructed to clean and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed thermometers in poor repair for the chicken and beef display refrigerators. Instructed to replace and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed stained cutting boards with deep dark grooves in the meat prep area located in the rear. Instructed to replace and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed accumulated grease under the fryers located in the bakery. Instructed to clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed accumulated dust on the vents located in the washrooms in the rear. Instructed to clean and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed thermometers in poor repair for the chicken and beef display refrigerators. Instructed to replace and maintain.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Observed a knife being stored in between prep coolers located by the deli. Instructed to properly store all knives and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the following food contact equipment in need of cleaning to remove food and grease debris; inside of fryers and oven located in the bakery, meat slicers located in the deli. Instructed to clean all and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed accumulated dust on the fans in all of the walk in coolers. Instructed to clean all and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors along walls and in all corners in deli and bakery prep areas.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Replace missing baseboards in rear bakery and hot food prep area.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Replace damaged light shield in rear meat prep area and missing light shields in produce display coolers.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Provide accurate thermometer in display case near deli.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Rear door not rodent proofed 1/4" gap on bottom left corner of door. Instructed manager to seal all outer openings on door to prevent pest entry. Observed 5 live flies landing on soiled washcloth and cutting equipment in meat prep area. Instructed manager to call an exterminator for service, clean and sanitize all affected areas. Serious violation 7-38-020

Toilet rooms enclosed clean, provided with hand cleanser, sanitary hand drying devices and proper waste receptacles

Inspector’s note: Observed no soap at washbowls in men and women customer washrooms in lounge area. Instructed manager to provide soap at washbowls for proper hand washing. Toilet clogged with feces in men washroom. Instructed manager to clean and repair. Serious violation 7-38-030

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Replace damaged door in meat display cooler. Replace worn cutting boards in meat prep area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of all coolers, slicers, holding units, oven, stove, rolling carts, fryers in deli, cutting boards, cutting saw, prep tables in meat prep area, display shelves and coolers in sales area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under all equipment, along walls and in all corners in deli, bakery, meat and produce prep areas. Remove excess water off floor in meat prep, seafood and walk-in cooler areas. Clean all floor drains in prep areas.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Secure ventilation fan in rear women staff washroom.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Provide adequate lighting in deli walk-in cooler. Replace missing light shields in produce display cases.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Secure loose faucets on sinks in rear staff washrooms.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Elevate all stock, single service, articles, etc off floor in prep and storage areas. Organize fresh meat display cooler.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store washcloths in sanitizing solution.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Remove peeling paint from ceiling section inside butcher walk-in-ccoler and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: No light shield inside the fish/butcher walk-in-cooler and above the produce prep station.instructed to provide shields and replace burnt out light bulbs where noted to manager and maintain.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Evidence of mice droppings found in back room dry storage areas approximately 40-50 in cluttered corners of said areas.also,the front entrance door is not rodent-proofed apoproximately 1/2" mode of entry at door.instructed to clean and sanitize areas,remove cluttered conditions,door must be tight fitting to prevent pest entry,pest control service is now reccomended. Serious violation 7-38-020.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Remove knives from in between food prep deli coolers and store in a clean knife rack and maintain. Cutting boards with deep, dark grooves must be sanded/bleached or replaced. Raw wooden surfaces in the produce prep station and rusty shelvings in reach-in-cooler customer area where noted to manager must be sealed using a non-toxic finish and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: 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. Remove peeling paint from ceiling section inside butcher walk-in-ccoler and maintain. Seal noticeable openings on walls at backroom storage areas where noted to manager at this time.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: No light shield inside the fish/butcher walk-in-cooler and above the produce prep station.instructed to provide shields and replace burnt out light bulbs where noted to manager and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: No thermometer inside the sandwich deli prep cooler.instructed to provide and maintain visible at all times.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Elevate stock items stored in back rooms and inside walk-in-coolers at least 6" off the floor and away from the wall and remove unnecessary articles in back rooms due to potential pest harborage and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed oven mitts unclean. Clean and maintain oven mitts. Observed soiled covering in case containing raw meat and chicken. Instructed to change more frequently and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed floors in deli walk in cooler and employee mens room not sealed and unable to be easily cleaned. Seal floors and maintain. Observed floors in produce walkin unclean. Clean and maintain same. Observed unclean floors under and behind large equiptment and under shelving throughout store. Detail clean and maintain same

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Observed no light shield in butcher room. Instructed to install light sheild.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed no thermometers within deli reach in coolers. Provide internal thermometers at all times.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed oven mitts unclean. Clean and maintain oven mitts. Observed soiled covering in case containing raw meat and chicken. Instructed to change more frequently and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed floors in deli walk in cooler and employee mens room not sealed and unable to be easily cleaned. Seal floors and maintain. Observed floors in produce walkin unclean. Clean and maintain same. Observed unclean floors under and behind large equiptment and under shelving throughout store. Detail clean and maintain same

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Observed no light shield in butcher room. Instructed to install light sheild.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed no thermometers within deli reach in coolers. Provide internal thermometers at all times.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Observed ready to eat pico de gallo (salsa) being prepard and packaged in butcher prep area upon cutting boards used to slice raw meat. Pico de gallo discarded and manager instructed to only prepare pico de gallo in deli prep area. Citation issued 7-38-005a serious. Approx 15lbs $40 value.

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: Observed faucet of 3 compartment sink unable to reach all 3 compartments to effectively wash rinse and sanitize. Manager instructed to replace faucet so that it reached all 3 compartments. Citation issued 7-38-030 serious.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed oven mitts unclean. Clean and maintain oven mitts. Observed soiled covering in case containing raw meat and chicken. Instructed to change more frequently and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed floors in deli walk in cooler and employee mens room not sealed and unable to be easily cleaned. Seal floors and maintain. Observed floors in produce walkin unclean. Clean and maintain same. Observed unclean floors under and behind large equiptment and under shelving throughout store. Detail clean and maintain same.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Observed no light shield in butcher room. Instructed to install light sheild.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed no thermometers within deli reach in coolers. Provide internal thermometers at all times.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Need to remove rust from all 2 tier carts.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Need to clean interior of fryer doors.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Need to clean floor drain in bakery, and remove standing water from meat cutting room floor.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Need to provide proper nozzle that could reach the 2nd,3rd compartments of the deli 3 comp. Sink sprayer only (1st. Comp. Has own nozzle).

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed rusty 2 tier carts thru-out different dept. Need to remove rust.remove cardboard from rear produce storage racks.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Need to clean and sanitize cutting boards, band saw (fish area) also clean interior of the fryer doors, deli cooler storage shelves.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Need to clean floor drain in fish rear prep area. Also clean floor in fish cooler.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed missing ceiling tiles in break room need toi replace. Also replace all water damaged ceiling tiles ladies room front,above beef and pork counter. Clean front ladies room walls.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Observed lights out in the following coolers deli, milk. Also replace broken light shields in fish prep area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Deli 3 comp sink has a hose nozzle attached with sprayer to fill the 2nd,and 3rd compartments need to provide a proper nozzle to reach both 2nd., and 3rd. Compartments. (1st. Compartment has own nozzle)

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: 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.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: The cooked shrimp are adjacent to the raw shrimp, provide a sanitary barrier between raw and cooked items.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: 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.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: 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.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: 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

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: 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.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: 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.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: The lighting above the deli sandwich prep area is not shielded, shield the bulbs above the prep area.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: 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.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: 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.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: 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.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 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.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: 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.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Provide splash guards at hand wash sink and three compartment sink drain board.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: 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.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: 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.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 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: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Organize/invert mops,brooms,supplies in utility sink room.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: 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.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: 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.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Inspector’s note: 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.

Adequate number, convenient, accessible, properly designed and installed

Inspector’s note: 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.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: 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.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Provide splash guards at hand wash sink between butcher prep table and three compartment sink drain board.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: 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.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: 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.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: 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.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 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: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Remove unused equipment at rear of bakery prep area and organize/invert mops,brooms,supplies in utility sink room.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: 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.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: 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.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: 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.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: 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.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: 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.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 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: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: 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.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: 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.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: 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.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: 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.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: 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.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: 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.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: 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.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: 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.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 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: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: 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.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: 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.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: 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.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: 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.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: 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.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: 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.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: 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.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 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: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: 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.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: 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.