Beverly Bakery Inc

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

Inspector’s note: 3-302.12 all bulk food storage containers in need labeling with commodity name instructed to correct and maintain.

Staff personal cleanliness was inadequate.

Inspector’s note: 2-402.11 hair restraints needed when in food prep areas. Instructed to have hair restraints at all times

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14 wiping cloths must be stored in clean sanitizing solution at all times instructed to provide clean sanitizing buckets at all times

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 all clutter in prep area in need of removing and or organizing correct and maintain

Ventilation or lighting was inadequate.

Inspector’s note: 4-202.18 hood vents in need of detail cleaning to remove all grease and dust build up instructed to clean and maintain.

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

Inspector’s note: All bulk food storage containers in need labeling with commodity name instructed to correct and maintain.

Staff personal cleanliness was inadequate.

Inspector’s note: Hair restraints needed when in food prep areas. Instructed to have hair restraints at all times

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths must be stored in clean sanitizing solution at all times instructed to provide clean sanitizing buckets at all times

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: All clutter in prep area in need of removing and or organizing correct and maintain

Ventilation or lighting was inadequate.

Inspector’s note: Hood vents in need of detail cleaning to remove all grease and dust build up instructed to clean and maintain.

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

Inspector’s note: Observed food containers stored on the floor in prep and storage areas. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units. Correct and maintain.

Staff personal cleanliness was inadequate.

Inspector’s note: All food handlers in need of hair restraints at all times. Instructed to use hair nets or any type of hair restraint.

Equipment and surfaces were dirty.

Inspector’s note: All cooking equipment in need of cleaning to remove all food spills and build up. Instructed to detail clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Interior of reach in coolers and reach in pastry cases in need of cleaning to remove all food spills and build up. Instructed to detail clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors throughout prep, dish, front pastry and storage areas in need of detail cleaning to remove all food spills. Instructed to clean and maintain free from spills.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: All mops should be inverted to air dry. Instructed to correct and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: All unnecessary articles in need of removing. Decluttering and organizing all items. Instructed to correct and maintain.

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

Inspector’s note: Observed food items stored on floor in prep and walk-in freezer. Instructed manager to elevate all food items six inches off floor.

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

Inspector’s note: Observed accumulated ice buildup inside walk-in freezer. Instructed manager to rmeove ice buildup and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated food debris and spills on interior and exterior surfaces of cooking equipment, prep coolers, freezers, prep tables, shelving units,holding units, rolling carts. Instructed manager to clean and maintain all food and non-food contact surfaces and equipment.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing outlet and light switch covers on walls in prep and storage areas. Observed openings in wall under dish machine. Instructed manager to replace covers and seal all openings in walls.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed unused articles and equipment in unused walk-in cooler, rear storage and outside areas. Instructed manager to remove all unnecessary articles to prevent pest harborage.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris and spills on floor under all equipment, along walls and in all corners in prep and storage areas. Instructed manager to clean and maintain.

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

Inspector’s note: Observed over 100 mice droppings scattered on floor along walls inside electrical closet, on floor near stand mixer, between electrical closet and unused dishmchine, on floor along walk-in freezer, oven, under cooking equipment, shelving units, rolling carts, on cardboard boxes and multi-use utensils in prep, storage and dish washing areas. Instructed manager to call an exterminator for service, clean and sanitize all areas. Priority foundation 7-38-020(a) citation issued.

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

Inspector’s note: Observed food items stored on floor in prep and walk-in freezer. Instructed manager to elevate all food items six inches off floor.

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

Inspector’s note: Observed accumulated ice buildup inside walk-in freezer. Instructed manager to rmeove ice buildup and maintain.

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

Inspector’s note: Observed no temperature measuring device for utensil surface temperature in high tempertaure dish machine. Instructed to provide high temperature strips or irreversible thermometer for high temperature dish machine. Priority foundation 7-38-005 citation issued

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated food debris and spills on interior and exterior surfaces of cooking equipment, prep coolers, freezers, prep tables, shelving units, rolling carts. Instructed manager to clean and maintain all food and non-food contact surfaces and equipment.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed drainpipe in poor repair at rear hand washing sink in dish washing area. Instructed manager to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing outlet and light switch covers on walls in prep and storage areas. Instructed manager to replace and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed unused articles and equipment in unused walk-in cooler, rear storage and outside areas. Instructed manager to remove all unnecessary articles to prevent pest harborage.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris and spills on floor under all equipment, along walls and in all corners in prep and storage areas. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris on floor in front counter area(coffee beans, deli paper). 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: Observed approximately 40 mouse droppings scattered throughout rear prep area (beind floor stand mixer, on stand mixer legs, in corner near cooking equipment/shelving) instructed person in charge to remove, sanitize and inform pest control. Priority oundation violation 7-38-020(a) citation issued.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris on floor in front counter area(coffee beans, deli paper). Instructed person in charge to clean and maintain.

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

Inspector’s note: Observed large bins of food in food prep area not labeled with common name. Instructed manager to label all foods that are not in original containers.

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

Inspector’s note: Observed milk crates used as shelving units for storage. Instructed manager to provide adequate shelving for storage.

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

Inspector’s note: Observed no temperature measuring device for high tempertaure dish machine. Instructed to provide high temperature strips or irreversible thermometer for dish machine. Priority foundation. 7-38-005

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking faucet at 3 compartment sink. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive dust, dirt, and food debris on floors under all equipment, along walls and in all corners in prep, storage, walk-in, and dish washing areas. Instructed manager to clean floors in all areas and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed peeling paint and water damage on ceiling in dish area and front prep area above pastry display cases. Instructed to repair to make ceiling smooth and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter and debris in electrical closet. Instructed to clean and organize to prevent pest harborage.

Ventilation or lighting was inadequate.

Inspector’s note: Observed no light in unused walk in cooler/storage area. Instructed to provide and maintain.

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

Inspector’s note: Observed large bins of food in food prep area not labeled with common name. Instructed manager to label all foods that are not in original containers.

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

Inspector’s note: OBSERVED OVER 100 MICE DROPPINGS SCATTERED ON COOKWARE IN REAR DISH AREA, ON FLOOR IN REAR STORAGE AREA, INSIDE UNUSED WALK IN COOLER/STORAGE AREA, UNDER PASTRY DISPLAY CASE, AND ON FLOOR BEHIND WALLS BY COOKING EQUIPMENT IN PREP AREA. INSTRUCTED MANAGER TO CALL PEST CONTROL FOR SERVICE AND CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION. 7-38-020(a). CITATION ISSUED.

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

Inspector’s note: Observed excessive ice buildup inside walk-in freezer, instructed to defrost and maintain walk-in freezer. Observed broken door on 2-door fridge in food prep area. Instructed to repair and maintain. Observed leak in ceiling of walk in cooler. Instructed to repair and maintain.

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

Inspector’s note: Observed milk crates used as shelving units for storage. Instructed manager to provide adequate shelving for storage.

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

Inspector’s note: Observed no temperature measuring device for high tempertaure dish machine. Instructed to provide high temperature strips or irreversible thermometer for dish machine. Priority foundation. 7-38-005. No citation issued.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking faucet at 3 compartment sink. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter and debris in electrical closet. Instructed to clean and organize to prevent pest harborage.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive dust, dirt, and food debris on floors under all equipment, along walls and in all corners in prep, storage, walk-in, and dish washing areas. Instructed manager to clean floors in all areas and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed peeling paint and water damage on ceiling in dish area and front prep area above pastry display cases. Instructed to repair to make ceiling smooth and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed accumulation of grease on filters in food prep area. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed no light in unused walk in cooler/storage area. Instructed to provide and maintain.

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

Inspector’s note: Observed raw wood surfaces around rear walk-in cooler, instructed manager to seal all raw wood surfaces to be smooth and easily cleanable. Observed excessive ice buildup inside walk-in freezer, instructed to defrost and maintain walk-in freezer.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed baseboards loose and missing along walls, near utility sink, etc in dish washing area. Instructed manager to replace baseboards and maintain. Observed black mold-like substance and peeling paint on walls and ceilings in dish washing area. Instructed to repair walls and ceilings in dish washing area and maintain. Observed opening along baseboards behind bulk containers in kitchen. Instructed seal all openings along baseboards.

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

Inspector’s note: Evidence of improper pest control on site. Observed 46 mice droppings on floor and inside unused equipment in electrical closet. Also 24 mice dropping in dishwashing area under dishmachine, pot/pan storage rack. Instructed to clean/ sanitize all affected areas. Recommened pest service. Priority foundation issued

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

Inspector’s note: Observed raw wood surfaces around rear walk-in cooler, instructed manager to seal all raw wood surfaces to be smooth and easily cleanable. Observed excessive ice buildup inside walk-in freezer, instructed to defrost and maintain walk-in freezer.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed baseboards loose and missing along walls, near utility sink, etc in dish washing area. Instructed manager to replace baseboards and maintain. Observed black mold-like substance and peeling paint on walls and ceilings in dish washing area. Instructed to repair walls and ceilings in dish washing area and maintain. Observed opening along baseboards behind bulk containers in kitchen. Instructed seal all openings along baseboards.: observed unused equipment and articles in furnace room, electrical room, rear storage, and walk-in cooler/freezer areas. Instructed manager to remove all unused articles and equipment to prevent pest harborage. Observed excessive dust, dirt, and food debris on floors under all equipment, along walls and in all corners in prep, storage, walk-in, and dish washing areas. Instructed manager to clean floors in all areas and maintain

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed preset tableware on dining tables. Informed manager all preset tableware shall be protected from contamination by being wrapped, covered or inverted.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single service cups stored on floor in front coffee prep area. Instructed manager to elevate all single service articles off floor.

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

Inspector’s note: Observed raw wood surfaces around rear walk-in cooler, instructed manager to seal all raw wood surfaces to be smooth and easily cleanable. Observed excessive ice buildup inside walk-in freezer, instructed to defrost and maintain walk-in freezer.

Equipment and surfaces were dirty.

Inspector’s note: Observed dust, dirt, food debris on bulk containers, prep tables, shelving units, coffee machines and grinder, counters in prep areas, prep coolers, freezers, and cooking equipment. Instructed to clean and sanitize all food and non-food contact surfaces and equipment.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking drainpipe under hand washing sink and leaking faucet on utility sink in dish washing area. Instructed manager to repair leaking drainpipe and faucet.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed baseboards loose and missing along walls, near utility sink, etc in dish washing area. Instructed manager to replace baseboards and maintain. Observed black mold-like substance and peeling paint on walls and ceilings in dish washing area. Instructed to repair walls and ceilings in dish washing area and maintain. Observed opening along baseboards behind bulk containers in kitchen. Instructed seal all openings along baseboards.: observed unused equipment and articles in furnace room, electrical room, rear storage, and walk-in cooler/freezer areas. Instructed manager to remove all unused articles and equipment to prevent pest harborage. Observed excessive dust, dirt, and food debris on floors under all equipment, along walls and in all corners in prep, storage, walk-in, and dish washing areas. Instructed manager to clean floors in all areas and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed excessive grease buildup inside ventilation hood in rear prep area. Instructed to clean and maintain all ventilation hood systems.

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

Inspector’s note: Observed over 30 mice droppings on floor under shelving units in walk-in cooler in dish washing area, 20 mice droppings on floor between reach-in cooler and oven in rear prep area, 20 mice droppings on floor and base of stand up mixer inside electrical room in rear prep area, 10 mice droppings on baking sheets in utensil storage area. Instructed manager to call an exterminator for service, clean and sanitize all areas. Priority foundation citation issued 7-38-020(a)

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single service cups stored on floor in front coffee prep area. Instructed manager to elevate all single service articles off floor.

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

Inspector’s note: Observed raw wood surfaces around rear walk-in cooler, instructed manager to seal all raw wood surfaces to be smooth and easily cleanable. Observed excessive ice buildup inside walk-in freezer, instructed to defrost and maintain walk-in freezer.

Equipment and surfaces were dirty.

Inspector’s note: Observed dust, dirt, food debris on bulk containers, prep tables, shelving units, coffee machines and grinder, counters in prep areas, prep coolers, freezers, and cooking equipment. Instructed to clean and sanitize all food and non-food contact surfaces and equipment.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking drainpipe under hand washing sink and leaking faucet on utility sink in dish washing area. Instructed manager to repair leaking drainpipe and faucet.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed baseboards loose and missing along walls, near utility sink, etc in dish washing area. Instructed manager to replace baseboards and maintain. Observed black mold-like substance and peeling paint on walls and ceilings in dish washing area. Instructed to repair walls and ceilings in dish washing area and maintain. Observed opening along baseboards behind bulk containers in kitchen. Instructed seal all openings along baseboards.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed unused equipment and articles in furnace room, electrical room, rear storage, and walk-in cooler/freezer areas. Instructed manager to remove all unused articles and equipment to prevent pest harborage.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive dust, dirt, and food debris on floors under all equipment, along walls and in all corners in prep, storage, walk-in, and dish washing areas. Instructed manager to clean floors in all areas and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed excessive grease buildup inside ventilation hood in rear prep area. Instructed to clean and maintain all ventilation hood systems.

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

Inspector’s note: Observed the rear walk-in cooler compressor not maintained(excessive ice build up on and around the compressor), instructed to remove ice, have compressor serviced/ maintaine. Also remove the rusty cooler storage shelves in front milk/soda cooler, and rear 2 door cooler.

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

Inspector’s note: Observed the exterior of the bulk storage bins not clean, instructed to clean.

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

Inspector’s note: Observed the rear dish area ceiling with black substance on ceiling and around the 3 compartment sink, instructed to remove.

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

Inspector’s note: Observed a hose connected to the rear mop sink with out back flow prevention device for hose connection use of water hose prohibited in the absence of an air gap, instructed to remove hose.

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

Inspector’s note: Observed clutter in rear dish area, side of coking area, and rear, instructed to organize, and remove items not being used.

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

Inspector’s note: Observed peeling paint on ceilings and wall of rear dish washing room.must repair all areas.

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

Inspector’s note: Invert all clean multi-use equipment and utensils to protect from contamination.

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

Inspector’s note: Remove ice buildup on floor in walk-in freezer.

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

Inspector’s note: Clean interior and exterior of all cooking equipment, coolers, freezers, prep tables, holding units.

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 prep, storage, and dish washing areas.

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

Inspector’s note: Remove peeling paint on ceiling in rear dish washing area.

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

Inspector’s note: Store mop heads upright to prevent insect breeding.

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

Inspector’s note: Instructed to sand or replace the cutting boards with deep grooves in them in the rear prep area. Must maintain a smooth and easily cleanable surface.

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

Inspector’s note: Instructed to detail clean and maintain the following: interior/exterior of all cooking equipment. Bukl ingredients containers, prep tables upper/lower surfaces, and fan covers inside prep reach in coolers.

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

Inspector’s note: Instructed to clean and maintain interior of all floor drains and floors in all corners. Under/around all sinks, coolers, cooking equipment and storage racks.

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

Inspector’s note: Instructed to clean and maintain the vents in the toilet rooms, wallsaround front exposed hand sink. Also clean the ventilation hood.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Instructed to store all wash clothes in sanitizing solution which must be at the vrequired ppm when not in use.

Food handler requirements met

Inspector’s note: Instructed to meet food handler requirements.

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 live small flies on the premises, 60 in the rear dish washing area and 25 in the rear prep area all on the utensils, walls, racks and ceiling. Instructed to eliminate small flies, clean/sanitize the affected areas and recommended contacting pest control (last service report was dated 09-09-2014) for assistance. Serious violation 7-38-020

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

Inspector’s note: Instructed to sand or replace the cutting boards with deep, dark grooves in them in the rear prep area. Must maintain a smooth and easily cleanable surface.

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

Inspector’s note: Instructed to detail clean and maintan the following: interior/exterior of all cooking equipment, bulk ingredient containers, prep tables (upper/lower surfaces) and the fan covers inside the prep reach in coolers.

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

Inspector’s note: Instructed to clean and maintain the interior of all floor drains and floors in all corners, under/around all sinks, coolers, cooking equipment and storage racks.

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

Inspector’s note: Instructed to clean and maintain the vents in the toilet rooms, walls around the front exposed hand washing sink, the cooking equipment, dish machine and 3-comp. Sink. Also, clean the ventilation hood.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Instructed to store all wash cloths in sanitizing solution (which must be at the required ppm), when not in use.

Food handler requirements met

Inspector’s note: Instructed to meet the food handler requirements.

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

Inspector’s note: Observed floors in prep and especially dishroom area not clean of debris.must detail clean.

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

Inspector’s note: Walls not clean of debris in dish room and entrance wall going into dishroom.must detail clean area also entranc wall in poor repair/damage.must repair.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Previous minor violations from last inspection report-#1296798 still exist:#34-tools/supplies on floors in boiler room.must elevate properly off floors on shelving. #36-lights not shielded in front prep behind front counter.must install shields.serious violation issued 7-42-090

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

Inspector’s note: Observed floors in prep and especially dishroom area not clean of debris.must detail clean.

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

Inspector’s note: Walls not clean of debris in dish room and entrance wall going into dishroom.must detail clean area also entranc wall in poor repair/damage.must repair.

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

Inspector’s note: Interior panel need cleaning inside ice machine.also exterior of dry storage frosting containers not clean of debris in storage area near dish wasing room.must clean/maintain.

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

Inspector’s note: Tools/supplies on floors in boiler room.must elevate properly off floors on shelving.

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

Inspector’s note: Lights not shielded in front prep behind front counter.must install shields.

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

Inspector’s note: Observed broken wheel on donut flour bulk container need to repair.

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

Inspector’s note: Need to clean interior of the front soda/pastries cooler, cabinets, rear ovens, delime dish machine, and clean and sanitize all unused equipment/ coffee pots stored in front/rear storage area.

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

Inspector’s note: Need to detail clean floors/corners rear dish, prep, and storage area, front under green bean cabinet, and inside roaster area.

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

Inspector’s note: Need to clean/repair wall behind cooking equipment, need to repair ceiling over the rear slicer. Also repair wall behind dish machine.

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

Inspector’s note: Need to replace missing light shield over dish machine table.

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

Inspector’s note: Need to repair leaking nozzle at rear 3 compartment sink.

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

Inspector’s note: Clean reach in coolers fan guard covers, and bulk containers.

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

Inspector’s note: Need to fill holes in wall and around pipe in the northeast wall.

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

Inspector’s note: Need to clean front wall vent.

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

Inspector’s note: Remove clutter from front corner.

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.NEED TO CLEAN AND SANITIZE REAR SLICER. CLEAN GRILL DRIP TRAYS.ALSO DEFROST UPRIGHT FREEZER IN CLOSET.

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.NEED TO CLEAN FLOOR UNDER AND AROUND COOKING LINE, AND BEHIND STORAGE RACK.

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.NEED TO REPAIR WALL AT UTILITY SINK AND AT REAR UNUSED WALK-IN COOLER, AND CLEAN WALL NORTH SIDE EXPOSED HAND SINK.

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.OBSERVED NOZZEL LEAKING AT 3 COMP. SINK NEED TO REPAIR, OBSERVED HOSE CONNECTED TO UTILITY SINK INSTRUCTED TO REMOVE AND PROVIDE A BACK FLOW DEFVICE BEFORE PUTTING HOSE ON.

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

Inspector’s note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.NEED TO REMOVE CLUTTER FROM UNUSED REAR COOLER.

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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF DISPLAY CASES, PREP TABLES, COFFEE MACHINES, GRINDER, SHELVES BEHIND FRONT COUNTER, ROLLING CARTS, COOKING EQUIPMENT (FOOD DEBRIS, COFFEE BEANS AND GROUNDS, ETC)

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 NEED CLEANING UNDER 3-COMP SINK (EXCESS WATER), IN NORTHWEST CORNER NEAR ESPRESSO MACHINE (MILK CONTAINERS, CARTONS, ETC), ALONG NORTH WALL BEHIND DISPLAY CASES (FOOD DEBRIS, CRUMBS, ETC) ALONG ALL WALLS AND CORNERS IN PREP, STORAGE, DISH WASHING AREAS, ELECTRICAL AND FURNACE ROOMS.

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. REPLACE MISSING BASEBOARDS ALONG EAST WALL BEHIND REACH-IN COOLER, AND DISH WASHING AREA. REPAIR WALL BEHIND BURNER ALONG NORTH WALL IN REAR PREP AREA AND AROUND UTILITY SINK. WALLS NEED CLEANING AND PAINTING IN REAR PREP AND DISHWASHING AREAS.

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

Inspector’s note: Repair leak under 3-comp sink and dishmachine.

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. REMOVE UNUSED EQUIPMENT IN WASHROOM, PREP, STORAGE AND FURNACE ROOM AREAS.

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. OBSERVED DEBRIS ON CARRYOUT BOXES BEHIND FRONT COUNTER INSTRUCTED MANAGER TO DISCARD. SINGLE USE CONTAINERS MUST BE STORED IN A CLEAN, DRY AND SANITARY MANNER. INVERT CLEAN MULTI-USE EQUIPMENT (POTS, PANS, ETC)IN DISH WASHING AREA AND CARRY OUT CONTAINERS, LIDS, ETC TO PROTECT FROM CONTAMINATION.

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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF DISPLAY CASES, PREP TABLES, COFFEE MACHINES, GRINDER, SHELVES BEHIND FRONT COUNTER, ROLLING CARTS, COOKING EQUIPMENT (FOOD DEBRIS, COFFEE BEANS AND GROUNDS, ETC)

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 NEED CLEANING BEHIND FRONT COUNTER, PREP, STORAGE AND DISH WASHING AREAS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS (DEBRIS).

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. SEAL LOOSE BASEBOARDS AND REPLACE MISSING BASEBOARDS IN PREP AND DISH WASHING AREAS.

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. PROPERLY ORGANIZE FURNACE ROOM.

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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL SHELVES,COOLERS, FREEZERS, CASES

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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN FURNACE ROOM, PREP, STORAGE AND DISHWASHING AREAS.

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 LIGHT SHIELDS IN FRONT PREP/DISPLAY AREA.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE SELF CLOSING DEVICE ON WASHROOM DOORS

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN REAR STORAGE AND CLOSET AREAS TO PREVENT PEST HARBORAGE.