The Indian Garden Restaurant

Thermometers were missing or inaccurate.

Inspector’s note: No thermometer inside bar coolers. Instructed manager must provide working thermometers inside coolers.

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

Inspector’s note: Cookline reach in coolers door rubber gaskets not tight fitted at edges. Instructed manager said coolers door rubber gaskets must be tight fitted.

Plumbing problems, or missing protection against backflow.

Inspector’s note: No stoppers for dishwash 3-compartment sink also 1-compartment sink at dishwash area hot water valve leaking. Instructed manager must repair leak and provide working stoppers for 3-compartment sink.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed soil build up on equipment and several items throughout kitchen. Instructed manager to clean. An maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed walls with soil build up throughout facility instructed manager to clean and maintain.

Frozen food was thawed the wrong way.

Inspector’s note: Observed improper thawing methods. Manager thawing meat by setting said meat at room temperature in sink. Instructed manager to use appropriate thawing methods.

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

Inspector’s note: Observed 7 live roaches throughout facility including: on walls, in soap dispenser in kitchen, near 3 compartment sink and on light switch in kitchen. Instructed manager to service all areas affected by pests. Priority foundation violation 7-38-020(a) citation issued.

In-use utensils weren’t stored properly.

Inspector’s note: Observed ice scoop buried underneath ice in ice machine. Instructed manager to ensure ice scoop is stored without contaminating ice.

In-use utensils weren’t stored properly.

Inspector’s note: Observed ice scoop buried underneath ice in ice machine. Instructed manager to ensure ice scoop is stored without contaminating ice.

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

Inspector’s note: Observed 3 compartment sink with only 1 faucet which is unable to reach all 3 compartments. Instructed manager to ensure faucet is able to reach all compartments. Priority foundation violation 7-38-025 citation issued.

Equipment and surfaces were dirty.

Inspector’s note: Observed soil build up on equipment and several items throughout kitchen. Instructed manager to clean. An maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed build up of debris and soil throughout kitchen. Instructed manager to clean and maintain floors.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed walls with soil build up throughout facility instructed manager to clean and maintain.

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

Inspector’s note: Observed dead roaches in dry storage area behind bulk storage items, instructed to remove, clean and sanitize area.

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

Inspector’s note: Observed evidence of live roach activity in the following areas dry storage and bar area. Approximately 3 in dry storage behind bulk storage containes, and at bar area 3 on wall that licenses are posted. Management instructed to clean and sanitize all affected areas. Additionally, pest control service is needed to eliminate the pest activity. Priority foundation #7-38-020(a). Citation issued.

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

Inspector’s note: Observed food and food containers stored on the floor in the walk-in cooler, 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.

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

Inspector’s note: Observed no sign on the premises to inform customers to use a clean plate for each trip to the buffet. Management instructed to provide a sign.

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

Inspector’s note: Observed torn door gasket inside of the 2 door prep cooler in rear prep. Instructed to replace and maintain.

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

Inspector’s note: Observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.

Equipment and surfaces were dirty.

Inspector’s note: Observed excessive food debris in the following areas: walk-in cooker walls, floors and shelves also all reach-in coolers and reach-in freezers in kitchen/rear prep areas instructed to clean and sanitize and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed 3 comp sink leaking when water is released from valve connection, instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing and damaged floor tiles kitchen/prep area instructed to repair to create a smooth and easily cleanable surface and maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris and spills on the floors and surfaces throughout the kitchen/prep and dry storage. Instructed to detail clean under all shelving units, interior of prep and dish area, around dish machine, prep tables and all cooking equipment to remove spills, food debris, dirt buildup and/or grease. Instructed to increase cleaning frequency and maintain at all times.

Ventilation or lighting was inadequate.

Inspector’s note: Observed missing light shields in kitchen/prep area and dry store room, instructed to replace and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed burned-out light bulbs in kitchen/ prep area and in hood system a burned-out light bulb instructed to replace and maintain.

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

Inspector’s note: Observed crates used for elevation throughout the facility in prep, wic, and storage areas. Instructed to remove and provide proper shelving units that are smooth and easily cleanable.

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

Inspector’s note: Observed various food items located in freezer stored inside of freezer bags. Instructed to remove and store only in food-grade containers. Must maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed heavy equipment located in the prep area with excessive food splatter, prep tables, rolling carts, dry storage shelving units, and dried food debris on interior and exterior surfaces of refrigeration units. Instructed to clean and maintain.

In-use utensils weren’t stored properly.

Inspector’s note: large spoons stored in standing water at cook, line. instructed to keep in temp controlled water or under running cold water.

In-use utensils weren’t stored properly.

Inspector’s note: ice scoop stored on top of ice cubes at bar ice bin. and on top of dusty ice maker. instructed to keep in a clean container.

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

Inspector’s note: Observed heavily soiled dish racks for dish machine. Must detail clean and sanitize. Must remove residue or replace to prevent contamination.

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

Inspector’s note: Observed tandor prep cooler in poor repair. Must repair lid to fit properly. Observed missing handle on right door of 2 door cooler (tape used as a means of repair). Must repair handle.

Ventilation or lighting was inadequate.

Inspector’s note: Observed excessive dust accumulation on ceiling ventilation in women's restroom. Must detail clean and maintain same.

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

Inspector’s note: Observed no proof of pest control service. Must provide pest control log book from a commercial, licensed pest control service, complete with a recent service report. Priority foundation violation 7-38-020(c).

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths stored on counters throughout the kitchen. Instructed all wiping cloths must be in sanitizing solution when not in use.

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

Inspector’s note: Observed heavily soiled dish racks for dish machine. Must detail clean and sanitize. Must remove residue or replace to prevent contamination.

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

Inspector’s note: Observed tandor prep cooler in poor repair. Must repair lid to fit properly. Observed missing handle on right door of 2 door cooler (tape used as a means of repair). Must repair handle.

Equipment and surfaces were dirty.

Inspector’s note: Observed excessive grease accumulation on the lower interior of the fryer. Must detail clean and maintain same.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed minor leak at pipe below 3 compartment sink in bar area. Must repair and maintain same.

Ventilation or lighting was inadequate.

Inspector’s note: Observed excessive dust accumulation on ceiling ventilation in women's restroom. Must detail clean and maintain same.

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

Inspector’s note: Trapped dead cockroaches on glue-board noted in dish washing area, instructed to remove and maintain.

Staff personal cleanliness was inadequate.

Inspector’s note: Food handler not wearing hair restraints, instructed to wear.

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

Inspector’s note: Found 5 live cockroaches behind food storage shelves and mop closet, instructed to eliminate insects activity in all affected areas, pest control service recommended. Priority foundation violation 7-38-020(a)

In-use utensils weren’t stored properly.

Inspector’s note: Knives wedged between 3-comp sink and table, instructed to keep in a clean surface.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Cracks and crevices noted through out kitchen and dry storage room. Instructed to seal.

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

Inspector’s note: 4-904.13- observed pre set tableware/cutlery and glass ware stored upright and not protected on tables throughout dinning room area. Informed manager that cutlery and glass ware must be stored on table tops in a manner that prevents contamination. Instructed manager to invert glassware and store flatware in a manner that prevents contamination. Maintain at all times.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.13- unable to identify back flow preventer device on ice machine in prep area. Instructed manager to identify location or install device. Maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11- observed broken floor tile in the following areas: -dish machine area -throughout floor in kitchen/prep area informed manager that surface must be smooth and easily cleanable. Instructed manager to repair and ensure surface is smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.11- observed rust stains in the following areas: on exterior surface of shelves on prep table in food prep area. On wire shelving racks adjacent to rear dish machine room. Informed manager that surface must be smooth and easily cleanable. Instructed manager to seal/replace area and ensure surface is smooth and easily cleanable. Maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.16- observed chipped and peeling paint along back splash area of dishes machine area. Instructed manager to repair and ensure surface is smooth and easily cleanable. Maintain at all times.

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

Inspector’s note: Observed salad tray without sneeze guard/protective barrier at buffet self service. Instructed manager must provide sneeze guard/protective barrier for salad tray buffet. Serious violation 7-38-005(a).

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

Inspector’s note: Stand up 2-door prep reach in cooler and walk in cooler door gaskets/door seals ripped/damaged. Instructed manager to repair/replace damaged door gaskets/door seals at said coolers.

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

Inspector’s note: Observed peeling paper from ceiling tiles above prep area tables. Instructed manager to replace damaged ceiling tiles.

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

Inspector’s note: 1-compartment sink drain pipe leaking. Instructed manager to repair sink.

Food handler requirements met

Inspector’s note: Food handlers certificates have expired. Instructed manager all food handlers must have current food handlers certificates which must be on premises.

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

Inspector’s note: Food container not stored properly, instructed to store upside down to eliminate contamination.

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

Inspector’s note: Found moldy ceiling in dish washing room, instructed to remove and maintain. Recommedned to install ventilation to the small confined dish room space.

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

Inspector’s note: Open employees drinks above clean utensils, employees personal items stored on clean utensils shelf, instructed to separate.

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

Inspector’s note: Prep cooler door not closing properly net to cook line. Instructed to repair and maintain.

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

Inspector’s note: Shelves in walk-in cooler not clean, food debris noted, instructed to clean also food and spice racks in main kitchen not clean, instructed to clean and maintain.

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

Inspector’s note: Moldy ceiling in dish washing room, instructed to remove and maintain. Recommedned to install ventilation to the small confined dish room space.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Missing thermometer in prep coolers, instructed to provide.

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

Inspector’s note: Aluminum foil is being used to line food and non-food contact surfaces in the follwing areas: in the lentil crisp container, on the rolling rack shelves and cook line prep counters. Instructed to remove the aluminum foil and maintain all surfaces to be smooth and easily cleanable.

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

Inspector’s note: Observed accumulation of food debris on the can opener, the shelving in the 4 door reach in cooler and the bottom of the 2 door upright freezer.

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

Inspector’s note: Observed brooms and mops in the mop closet stored with the bristle sides in contact with the floor. Instructed to invert all mops and brooms during storage.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Observed soiled wiping clothes stored on food prep counters in the cook line. Instructed to store all wiping cloths in sanitizer solution between uses to minimize microbial growth.

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

Inspector’s note: 5 live roaches observed near the grease trap in the dish machine room. Instructed to eliminate pest activity and recommended to obtain the services of a licensed pest control operator. Serious citation issued: 7-38-020.

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

Inspector’s note: Aluminum foil is being used to line food and non-food contact surfaces in the follwing areas: in the lentil crisp container, on the rolling rack shelves and cook line prep counters. Instructed to remove the aluminum foil and maintain all surfaces to be smooth and easily cleanable.

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

Inspector’s note: Observed accumulation of food debris on the can opener, the shelving in the 4 door reach in cooler and the bottom of the 2 door upright freezer.

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

Inspector’s note: Observed accumulation of soil and food debris under the upstairs dry storage shelves and throughout the dish washing area. Instructed to clean and maintain. Observed cracked floor tiles near the dishroom prep sink and in the cook line near the stove that are accumulating water and food debris. Instructed to replace/repair the tiles.

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

Inspector’s note: The walls in the following areas are accumulating mold and food debris: near the kitchen 2 compartment sink, near the loading side of the dish machine and near the dish washing area prep sink. Instructed to clean adn maintain the walls. Condensation and mold is accumulating on the cold water piping that runs across the ceiling of the dish machine room. Instructed to clean the piping and insulate the cold water piping to prevent condensation build-up. Observed a hole in the wall near the dish washing area grease trap approx. 2 sq. Ft. Large. And a 2 inch long hole in the wall on the clean side of the dish machine. Instructed to patch the holes.

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

Inspector’s note: The lighting is burnt out in the fixtures near the kitchen 2 compartment sink and 3 compartment sink. Instructed to replace the burnt out bulbs.

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

Inspector’s note: Observed brooms and mops in the mop closet stored with the bristle sides in contact with the floor. Instructed to invert all mops and brooms during storage.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Observed soiled wiping clothes stored on food prep counters in the cook line. Instructed to store all wiping cloths in sanitizer solution between uses to minimize microbial growth.

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

Inspector’s note: Invert dishes stored on rack at rear.

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

Inspector’s note: Detail clean interior bottom of deep fryer of grease build up.

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

Inspector’s note: Detail clean floors under dry food storage and dish racks at rear.

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

Inspector’s note: Clean food spills splashed on ceiling at pots/pans storage area.

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

Inspector’s note: Observed peeling paint at ceiling and mold in dishroom area. Also observed peeling paint on ceiling at upper level storage area at rear. Must remove/paint and maintain.

Food handler requirements met

Inspector’s note: Must provde food handlers requirements.

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

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

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

Inspector’s note: Observed can opener and can opener base in the prep area with accumulated food debris. Instructed to clean and maintain the can opener.

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

Inspector’s note: Observed accumulated food debris on the floor under all equipment in the corners throughout the facility. Instructed to detail clean and maintain all floors.

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

Inspector’s note: Observed large hole in the wall behind shelving covered by plastic in the prep area across from the fryers near the doorway. Instructed to repair and maintain walls.

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

Inspector’s note: Observed walls in the dish washing room with accumulated food splash. Instructed to clean and maintain walls.

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

Inspector’s note: Observed blown light bulbs in the prep area. Instructed to provide and maintain adequate lighting.

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

Inspector’s note: Observed 2 compartment sink faucet base leaking in the prep area. Instructed to repair and maintain all plumbing.

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

Inspector’s note: Observed 3 compartment sink in the prep area without 3 drain plugs. Instructed to provide and maintain all 3 drain plugs.

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

Inspector’s note: Observed wet mop sitting in the mop bucket in dry storage room next to dish washing room. Instructed to hang or invert mops.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Observed food handlers in the prep area without hair restraints. Instructed to always wear hair restraints while handling food.

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

Inspector’s note: Food containers not labeled in kitchen prep area, instructed to label and maintain.

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

Inspector’s note: Peeling paint noted on dish wahing machine room, deteriorated window casing in same room, instructed to repair and maintain

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Ice scoop stored on top of dusty ice maker. Isntructed to store in a clean container/holder.

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

Inspector’s note: All prepared foods must be labeled and dated.

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

Inspector’s note: Observed frozen meats stored in grocery bags in the freezer. Management instructed to use only proper food grade storage bags. Observed tin foil on the spice shelves in the food prep area. Management instructed to remove tin foil from the shelves and maintain the shelves clean.

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

Inspector’s note: Clean the interior of the prep coolers and shelving under the bar.

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

Inspector’s note: Detail clean the floor throughout the food prep area.

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

Inspector’s note: Clean the walls of the prep area and dishwash area. Remove dust and food debris.

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

Inspector’s note: Repair the leak under the 3 compartment sink in the bar area.

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

Inspector’s note: Must organize and maintain the 3rd floor storage area.

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

Inspector’s note: All prepared foods must be labeled and dated.

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

Inspector’s note: Observed frozen meats stored in grocery bags in the freezer. Management instructed to use only proper food grade storage bags. Observed tin foil on the spice shelves in the food prep area. Management instructed to remove tin foil from the shelves and maintain the shelves clean.

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

Inspector’s note: Clean the interior of the prep coolers and shelving under the bar.

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

Inspector’s note: Detail clean the floor throughout the food prep area.

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

Inspector’s note: Clean the walls of the prep area and dishwash area. Remove dust and food debris.

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

Inspector’s note: Repair the leak under the 3 compartment sink in the bar area.

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

Inspector’s note: Must organize and maintain the 3rd floor storage area.

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

Inspector’s note: Clean utensils stored on floor, instructed to keep off floor. Containers and bags of dry food items left open and on the floor of dry food storage, instructed to keep in a closed container off the floor.

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

Inspector’s note: Disposable cups are used as a scoop for dry foods. Instructed to use proper utensils.

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

Inspector’s note: Ice scoop hung by a stained string, instructed to keep on a clean surface, ice maker upper surfaces not clean, instructed to clean and maintain. Shelves through out dish washing area covered with soiled cardboard and not clean shelves, instructed to remove cardboard and keep shelves clean.

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

Inspector’s note: Dry food storage shelves not clean, food debris and dry encrusted foods noted, instructed to clean and maitnain.

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

Inspector’s note: Missing grout at dish washing area floor, food debris noted under food prep areas, instructed to clean and maintain.

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

Inspector’s note: Peeling paint, damaged sections of the wall and holes noted by prep and dish washing area. Walls by dish wahing area with with black film and spots on walls, instructed to clean and maintain.

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

Inspector’s note: Missing light shield in dish wahing area above clean utensils area.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Missing thermometer in prep coolers, instructed to provide in the warmest part.

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

Inspector’s note: Clutter note in dish washing area, dry food storage room, instructed to remove clutter and better organaize.

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. MUST STORE MOPS AND MOP BUCKET AWAY FROM CLEAN POTS STORAGE SHELVES.

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. DRY FOOD STORAGE SHELVES NOT CLEAN, FAN COVERS IN PREP AND STAND UP COOLERS WITH HEAVY DUST BUILD UP, LOOSE CAULKING AT WALK-IN COOLER CEILING. INSTRUCTED TO CLEAN LISTED ITEMS AND MAINTAIN.

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. FLOOR BEHIND DISH MACHINE NOT CLEAN, DEBRIS NOTED ALONG WALL BASE AND CORNERS. INSTRUCTED TO CLEAN AND MAINTAIN.

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. NO HAND SINK PROVIDED AT BAR AREA WHERE DAIRY DRINKS ARE MIXED AND SERVED. INSTRUCTED TO INSTALL.

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. ALL BULK FOOD ITEMS MUST BE PROPERLY LABELED AND DATED. MUST CORRECT 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 shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN DISH AREA IN NEED OF REPAIR. ALL WALLS MUST BE SMOOTH AND EASILY CLEANABLE.

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. MUST REPLACE CUTTING BOARDS. WORN WITH DEEP CUTS.

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 IN ALL DRY STORAGE AREAS, EMPLOYEE CHANGING ROOMS AND DISH AREA IN NEED OF CLEANING AND MAINTAINING.

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

Inspector’s note: Use dustless cleaning methods. WALLS IN DISH AREA AND AT 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS.

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. LEAK AT 3 COMPARTMENT SINK FAUCET IN NEED OF REPAIR TO STOP LEAK.

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. MUST REPLACE BROKEN THERMOMETERS IN WALK IN COOLER.