Pete's Fresh Market

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

Inspector’s note: 6-202.15: observed openings at entrance and exit doors of facility. Observed opening on left and at base of leftside front entrance sliding door, observed opening in middle of main exit sliding doors and observed openings in middle and at right base of receiving double doors.instructed to seal all outer opening to prevent pest entrance.

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

Inspector’s note: 6-202.15: observed openings at entrance and exit doors of facility. Observed opening on left and at base of leftside front entrance sliding door, observed opening in middle of main exit sliding doors and observed openings in middle and at right base of receiving double doors.instructed to seal all outer opening to prevent pest entrance.

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

Inspector’s note: 6-501.111: observed approximately 130 mouse droppings in facility. Observed mouse droppings in electrical room, lower wall access point in bakery/popcorn front prep area and dry storage area in rear hallway. Instructed to eliminate rodent activity, remove mouse droppings and clean affected areas. Recommended licensed pest control company service facility on or after 4/2/2026. Priority foundation violation 7-38-020(a) citation issued

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

Inspector’s note: 6-202.15: observed openings at entrance and exit doors of facility. Observed opening on left and at base of leftside front entrance sliding door, observed opening in middle of main exit sliding doors and observed openings in middle and at right base of receiving double doors.instructed to seal all outer opening to prevent pest entrance.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-307.11: observed no left splash guard on handwashing sink in deli prep area. Instructed to install left splash guard on handwashing sink in deli prep area to prevent contamination of prep surfaces to the left of handwashing sink.

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

Inspector’s note: 4-501.110: observed temperature of the wash solution in high temperature dish machine at improper temperature of 98f. Observed improper wash solution temperature at high temerature dish machine. Instructed to repair high temperature dish machine, wash solution in stationary rack dual temperature temperature warewashers that use hot water to sanitize may not be less than 150f.(note: high temperature dish machine not in use at time of inspection) priority foundation violation 7-38-025 no citation issued

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

Inspector’s note: 4-302.13: observed no irreversible temperature indicator for measuring surface temperature of utensils and other dishes. Instructed manager to provide. Priority foundation violation 7-38-005 no citation issued.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15: observed leaking drainpipe of handwashing sink in meat prep area. Instructed to repair leaking drainpipe of handwashing sink in meat prep area and maintain.

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

Inspector’s note: Observed approximately 130 mouse droppings in facility. Observed mouse droppings in electrical room, lower wall access point in bakery/popcorn front prep area and dry storage area in rear hallway. Instructed to eliminate rodent activity, remove mouse droppings and clean affected areas. Recommended licensed pest control company service facility on or after 4/2/2026. Priority foundation violation 7-38-020(a) citation issued

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

Inspector’s note: Observed openings at entrance and exit doors of facility. Observed opening on left and at base of leftside front entrance sliding door, observed opening in middle of main exit sliding doors and observed openings in middle and at right base of receiving double doors.instructed to seal all outer opening to prevent pest entrance.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed no left splash guard on handwashing sink in deli prep area. Instructed to install left splash guard on handwashing sink in deli prep area to prevent contamination of prep surfaces to the left of handwashing sink.

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

Inspector’s note: Observed temperature of the wash solution in high temperature dish machine at improper temperature of 98f. Observed improper wash solution temperature at high temerature dish machine. Instructed to repair high temperature dish machine, wash solution in stationary rack dual temperature temperature warewashers that use hot water to sanitize may not be less than 150f.(note: high temperature dish machine not in use at time of inspection) priority foundation violation 7-38-025 no citation issued

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

Inspector’s note: Observed no irreversible temperature indicator for measuring surface temperature of utensils and other dishes. Instructed manager to provide. Priority foundation violation 7-38-005 no citation issued.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking drainpipe of handwashing sink in meat prep area. Instructed to repair leaking drainpipe of handwashing sink in meat prep area and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 observed leak at bottom pipe of sink in meat processing room. Instructed person in charge to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed clutter in corners near cardboard baler machine and near chemical storage rack. Instructed person in charge to clean and organize areas, removing unnecessary items and storing all items at least six inches from floor.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leak at bottom pipe of sink in meat processing room. Instructed person in charge to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter in corners near cardboard baler machine, and near chemical storage rack. Instructed person in charge to clean and organize areas, removing unnecessary items and storing all items at least six inched from floor.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Observed previous core violations from report #2605317 dated:10/25/24 not corrected; #10-observed no handwashing sign at handsink in chicken cutting cold room. Instructed person in charge to provide and maintain. #36-observed no thermometer for measuring ambient air temperature in hot hold units with grab and go foods and rotisserie chicken. Instructed person in charge to provide thermometers and maintain. #37-observed bulk containers not labeled in hot kitchen area. Instructed person in charge to label all bulk items not in original container with common name. #53-observed no covered receptacle in women's staff restroom and women's customer restroom on first floor. Instructed person in charge to provide covered receptacle in women's restrooms and maintain. #55-observed build-up in floor drains throughout prep work areas. Instructed person in charge to clean and maintain. Instructed…

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer for measuring ambient air temperature in hot hold units with grab and go foods and rotisserie chicken. Instructed person in charge to provide thermometers and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk containers not labeled in hot kitchen area. Instructed person in charge to label all bulk items not in original container with commmon name.

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

Inspector’s note: Observed cardboard used on shelves in bakery cooler. Instructed person in charge to remove and maintain shelving smooth and easily cleanable.

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

Inspector’s note: Observed no covered receptacle in women's staff restroom and women's customer restroom on first floor. Instructed person in charge to provide covered receptacle in women's restrooms and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed build up in floor drains throughout prep work areas. Instructed person in charge to clean and maintain.

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

Inspector’s note: Multiple fly strips hanging from ceiling in 2nd floor bakery area. Instd to remove and use proper insect control devices for prep areas.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Handwash sink slow draining in meat cutting prep area. Instd to repair and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Unnecessary items (decorative personal plants) observed on prep table in produce prep area and above prep table and 3-compartment sink in juicing prep area. Instd to remove from same areas.

Thermometers were missing or inaccurate.

Inspector’s note: Inspector Comments: OBSERVED NO THERMOMETER FOR HOT HOLDING CHICKEN & RIBS DISPLAY UNIT ON SALES FLOOR.MUST PROVIDE AND MAINTAIN.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN TAQUERIA,BAKERY,JUICE BAR AND DELI SANDWICH PREP AREA,POPCORN PREP AREA.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Inspector Comments: OBSERVED BOXES OF FOOD ITEMS STORED ON FLOOR IN BAKERY WALK IN COOLER. MUST STORE OFF OF FLOOR.

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

Inspector’s note: Inspector Comments: MUST REMOVE RUST FROM SHELVING UNITS IN CHICKEN WALK IN COOLER.MUST REPAIR OR REPLACE LOOSE FANGUARD COVER IN CHICKEN WALK IN COOLER,MISSING DOOR HANDLES ON DELI DISPLAY CASES.

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

Inspector’s note: Inspector Comments: OBSERVED WORN CUTTING BOARDS IN PRODUCE PREP AREA AND MAIN KITCHEN.MUST REPAIR OR REPLACE.

Equipment and surfaces were dirty.

Inspector’s note: Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM DAIRY WALK IN COOLER- RACKS & FANGUARD COVERS,BAKERY WALK IN FREEZER- ROLLING CARTS,BAKERY WALK IN COOLER- FAN GUARD COVERS,MAIN KITCHEN WALK IN COOLER-FANGUARD COVERS,DELI WALK IN COOLER-FANGUARD COVERS.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Inspector Comments: MUST ELEVATE ARTICLES OFF OF FLOOR AND ALONG WALLS IN REAR FOOD STORAGE AREA.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Inspector Comments: MUST CLEAN MOLD BUILD UP ON WALLS IN PRODUCE PREP AREA HAND SINK AND UNDER 3- COMPARTMENT SINK.MUST CLEAN DUST BUILD UP FROM LIGHT SHILEDS AND VENTS IN DISH WASHING AREA.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Inspector Comments: MUST CLEAN DEBRIS FROM IN BETWEEN WALL GUARD AND DISPLAY UNIT IN DAIRY WALK IN COOLER,WALLBASE LEDGE UNDER 3- COMPARTMENT SINK BAKERY.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Inspector Comments: MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN MAIN KITCHEN UNDER COOKING EQUIPMENT.BROKEN CONCRETE FLOOR AT ENTRY TO BAKERY WALK IN FREEZER.POPCORN PREP AREA-WALL TILES BROKEN.

Ventilation or lighting was inadequate.

Inspector’s note: nspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT IN MAIN PREP AREA & TAQUERIA.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer for hot holding chicken & ribs display unit on sales floor.must provide and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Must label food storage containers when food is not in original package in taqueria,bakery,juice bar and deli sandwich prep area,popcorn prep area.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed boxes of food items stored on floor in bakery walk in cooler. Must store off of floor.

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

Inspector’s note: Must remove rust from shelving units in chicken walk in cooler.must repair or replace loose fanguard cover in chicken walk in cooler,missing door handles on deli display cases.

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

Inspector’s note: Observed worn cutting boards in produce prep area and main kitchen.must repair or replace.

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

Inspector’s note: Observed no temperature measuring device at the plate for high temperature dish machine. Must provide and maintain.(priority foundation 7-38-005)(citation issued)

Equipment and surfaces were dirty.

Inspector’s note: Must clean debris build up from dairy walk in cooler- racks & fanguard covers,bakery walk in freezer- rolling carts,bakery walk in cooler- fan guard covers,main kitchen walk in cooler-fanguard covers,deli walk in cooler-fanguard covers.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must repair or replace damaged floor tiles in main kitchen under cooking equipment.broken concrete floor at entry to bakery walk in freezer.popcorn prep area-wall tiles broken.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean debris from in between wall guard and display unit in dairy walk in cooler,wallbase ledge under 3- compartment sink bakery.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean mold build up on walls in produce prep area hand sink and under 3- compartment sink.must clean dust build up from light shileds and vents in dish washing area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must elevate articles off of floor and along walls in rear food storage area.

Ventilation or lighting was inadequate.

Inspector’s note: Must clean debris build up from filters and hood of cooking equipment in main prep area & taqueria.

In-use utensils weren’t stored properly.

Inspector’s note: Knives improperly stored inbetween wall and prep tables. Instd to store knives properly

In-use utensils weren’t stored properly.

Inspector’s note: Observed in-use utensils ie. Knife, tong stored in sanitizer in rear prep kitchen, instructed not to store in sanitizer, if storing in use utensils they must be stored in hot water 135*f or above.

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

Inspector’s note: Observed rusty storage shelves in the walk-in cooler, and chicken cooler, instructed to remove the rust.also clean the interior of the two door ovens, hot holding unit.

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

Inspector’s note: Observed the #10 can opener not clean in the main prep kitchen, and the salad prep area, instructed to clean and sanitize both can openers.

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

Inspector’s note: Observed the ladies restroom in front and rear of the store the trash receptacles are not covered, instructed to provide covers for all trash receptacles in the ladies restroom

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the wall in the chicken cooler not clean, also the floor drains, in the chicken cooler. Instructed to clean. Also observed missing floor tiles in the main prep kitchen in front of the char grill, instructed to replace all missing floor tiles, and maintain. In the beef room clean the walls behind the 3 compartment sink.

Ventilation or lighting was inadequate.

Inspector’s note: Observed one light out under the hood in the main prep kitchen, instructed to replace and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Missing labels on dry storage containers. Instd to provide and maintain.

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

Inspector’s note: Cutting board in juicing prep area with deep, dark grooves, instd to replace and maintain cutting boards.

Equipment and surfaces were dirty.

Inspector’s note: Excessive black substance noted on caulking at top of 3-compartment sink and wall. Instd to clean and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Missing labels on dry storage containers. Instd to provide and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths improperly stored inbetween uses. Instd to store properly.

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

Inspector’s note: Cutting board in juicing prep area with deep, dark grooves, instd to replace and maintain cutting boards.

Equipment and surfaces were dirty.

Inspector’s note: Excessive black substance noted on caulking at top of 3-compartment sink and wall. Instd to clean and maintain.

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

Inspector’s note: Observed rusty 2 tier cart, in rear prep area, instructed to replace.

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

Inspector’s note: Observed the cutting boards in the meat, fish departments, prep table in bakery, # 10 can opener in cooking area. Instructed to clean and sanitize. Also clean the following interior of ovens in cooking area, flour station in deli for the fried chicken, and microwave and exterior of bulk containers in the bakery area. Holding tables under the grills flat/char and the bottom storage shelves.

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

Inspector’s note: Observed the floor in the rear walk-in freezer full of ice, instructed to remove ice from floor. Also clean floor in rear meat walk-in cooler, and clean floor drains in meat, and fish prep areas.

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

Inspector’s note: Observed a black substance on the wall in cooking area behind the 1 compartment sink, handsink, instructed to remove/recaulk. Also replace missing/ cracked wall tiles (red) at meat prep area front. And clean wall next to 3 compartment sink in meat cooler. Need to remove the condensation build up on the ceiling in the meat prep area before using this area. Clean light shields in rear bakery area.

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

Inspector’s note: Observed one cracked light shield in the rear deli area, instructed to replace.

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

Inspector’s note: Observed dirty cardboard boxes used to line the shelves in the produce prep area. Instructed management to remove the cardboard from the shelves.

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

Inspector’s note: Clean the storage racks in the kitchen walk-in cooler with food debris.

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

Inspector’s note: Regrout the floors in the kitchen prep area.

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

Inspector’s note: Observed loose caulking hanging from the ceiling of the chicken walk-in cooler. Management instructed to repair.

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

Inspector’s note: Replace the broken light shield in the walk-in freezer.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Observed wet wiping cloths stored on top of prep tables in the kitchen, meat department and deli areas. Management instructed to store all wet wiping cloths in sanitizer bucket when not in use.

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

Inspector’s note: Food not protected from contamination during storage and display. Observed open foods (chicken tenders, mozzarella sticks, potato wedges) stored in a hot food holding display unit without a sneezeguard or other form of protection. The unit is a self-serve unit for customers. Management instructed to remove the food from the display unit until sneezeguards are installed. Also, observed produce (a box of cucumbers) stored beneath raw fish in the meat walk-in cooler. Management discarded the box of cucumbers. Management instructed to store all ready-to-eat foods above raw foods to prevent contamination. Serious violation 7-38-005a.

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

Inspector’s note: Detail clean the exterior of the ovens in the kitchen prep area, shelves in the kitchen, shelves in the cold food buffet prep area.

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

Inspector’s note: Clean the floor drains in the kitchen prep area. Regrout the floors in the kitchen prep area.

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

Inspector’s note: Clean the walls and ceiling of the kitchen prep area. Replace the broken wall tiles at the half wall in the meat department behind the display coolers.

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

Inspector’s note: Repair the vacuum breaker at the 1 compartment sink faucet in the kitchen prep area.

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

Inspector’s note: Splashguards missing at various exposed handsinks. (including salad prep, meat, cooking prep). Instd to provide same. Cutting boards through out stained with deep, dark grooves. Instd to repair/replace same and maintain boards. Rolling carts with rusty surfaces. Instd to remove rust and maintain carts. All chemical hoses for 3-compartment sinks have excessive build-up. Instd to maintain same.

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

Inspector’s note: Ceiling above 2nd floor packaging room (nuts, popcorn, etc), in poor repair. Instd to repair same so as to be a smooth, even, easily cleanable surface or remove all equipment (wrapping station, scale, containers).

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

Inspector’s note: Leak at pipe underneath exposed handsink in chicken wrap prep area. Instd to repair same.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed some of the internal thermometers within butcher area broken. Instructed mgmt to replace all thermometers that are not working and make sure employees are checking thermometers frequently.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed some of the internal thermometers within butcher area broken. Instructed mgmt to replace all thermometers that are not working and make sure employees are checking thermometers frequently.

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

Inspector’s note: Upon investigation vacuum packaging machine was located on second floor. Seal was broken on original tag from inspection 11/21/13. Cheese residue was within machine. Upon investigation of cheese area on 1st floor stacks of vacuum packaging bags were found.management was instructed to remove bags from area. Management was instructed to wash, rinse, and sanitize machine and vacuum packaging machine was retagged in 3 different places of which seal should not be broken. All vacuum packaged cheese was removed from cheese display at approximately 170 lbs valued at $500 and held for further inspection. Serious violation 7-38-005(a)

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

Inspector’s note: Observed worn and torn wrapping platforms covers on wrapping stations in fruit areas , butcher areas, and deli areas. Replace all worn or worn covers and maintain.

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

Inspector’s note: Observed splash guards needed on both sides of hand wash sink in kitchen. Install and maintian splash guards.

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

Inspector’s note: Observed interior cabinets of cold holding deli area with standing water within cabinets. Remove standing water and maintain cabinets in a clean dry condition at all times.

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

Inspector’s note: Observed fan of large refrigerated chicken prep room dripping. Repair fan and abate dripping condition of fan in refrigerated chicken prep room.

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

Inspector’s note: Ceiling of 2nd floor prep/packaging area of nuts/popcorn etc., in poor repair not smooth, even, easily cleanable surface. Instd to repair same

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

Inspector’s note: Unapproved vacuum packaging machine on site and being used to package variety of cheeses. Unit tagged at this time and instd not to use until approval obtained from cdph. Citation issued 7-38-005a serious. Instd not to remove tag.

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

Inspector’s note: Front double doors not rodent proof, approx., 1 inch gap noted at inbetween doors and bottom of doors. Instd to repair same so as to be tight fitting. Improper pest control devices in use, observed glue fly strips with dead flies suspended from bakery prep area ceiling. Instd to remove same and use approved pest control devices. Citation issued 7-38-020 serious.

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

Inspector’s note: Unclean knives in deli knife rack. Instd to keep clean and maintain. Interior bottom of all reach in coolers in deli area not clean. Clean same and maintain.

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

Inspector’s note: Ceiling of 2nd floor prep/packaging area of nuts/popcorn etc., in poor repair not smooth, even, easily cleanable surface. Instd to repair same.

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

Inspector’s note: Leak at pipe under 3-compartment sink in rear prep area (hot foods). Instd to repair same.

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

Inspector’s note: Must replace cutting boards in the following areas:meat counter service,kitchen area,produce prep area,and fish prep area has open seams

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

Inspector’s note: Clean filters above stove in kitchen area of grease and clean bottom storage cabinet of counter table behind deli counter

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

Inspector’s note: Must repair faucet neck at 3 compartment sink in bakery area comes off when water is turned on must repair

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

Inspector’s note: Clean upper wall at utility sink area in rear storage room to remove dust/dirt.

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

Inspector’s note: Clean interior of rear exposed handsink behind kitchen (cdi). Repair leaking at faucet neck of three comp sink in rear behind kitchen.

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

Inspector’s note: Remove dust observed on fan covers in bakery and kitchen walk-in units. Clean exteriors of cooking equipment in kitchen prep/serving area and maintain.

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

Inspector’s note: Clean floor drain in rear area under exposed sink behind kitchen and at utility sink in rear. Clean floor in chicken walk-in cooler. Sweep floor in second floor storage area.

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

Inspector’s note: Clean upper wall at utility sink area in rear storage room to remove dust/dirt.

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

Inspector’s note: Clean interior of rear exposed handsink behind kitchen (cdi). Repair leaking at faucet neck of three comp sink in rear behind kitchen.

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. CUTTING BOARDS IN MEAT, FISH AND PREPARED FOODS DEPARTMENT IN NEED OF REPLACING. WORN WITH DEEP CUTS, AND DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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. MUST DETAIL CLEAN INTERIOR OF ICE MACHINE TO REMOVE ALL BUILD. CLEAN INTERIOR AND EXTERIOR OF DOORS TO REMOVE BUILD UP. CLEAN CHICKEN BROASTERS TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. FLOORS AND WALL BASES IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. FLOOR IN NEED OF NEW GROUT IN PREPARED FOODS PREP AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. Use dustless cleaning methods. MUST CLEAN CEILING IN PREPARED FOODS PREP AREA FROM CONDENSATION DRIPS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. LEAKS AT VARIOUS 3 COMPARTMENT SINKS IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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.

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

Inspector’s note: 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.

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.REPLACE missing wall outlet in meat processing,seal outlet in deli.Holders are needed for bulk scoops.

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.In all prep areas and coolers where needed.

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.In all areas.Grout floor in prep kitchen in front of equipment.

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.Adjust door sweeps on front entry and receiving doors.

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

Inspector’s note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.Where needed.

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.Hand sink is needed on 2nd fl. package area for ready to eat snacks.Must replace:Missing back flow device on sink in kichen prep.

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.2nd fl. storage area.