Chicago Curry House

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

Inspector’s note: Observed foods items stored out of original containers without identifying labels. Must provide and maintain.

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

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

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

In-use utensils weren’t stored properly.

Inspector’s note: Observed ice scoop laying on top of ice machine. Instructed manager to store ice scoop handle up above ice to prevent contamination

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

Inspector’s note: Observed plastic grocery bags being used to store foods in the walk in cooler. Must remove and store all food in "food grade" bags/containers that are intended for multi-use purpose.

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

Inspector’s note: Observed heavily stained and scratched cutting board in prep area. Instructed manager to resurface or replace cutting board

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

Inspector’s note: Observed torn/damaged rubber gasket on door of the cooler in the prep area. Instructed to repair or replace gasket

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

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

Inspector’s note: Observed foods items stored out of original containers without identifying labels. Must provide and maintain.

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

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

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

In-use utensils weren’t stored properly.

Inspector’s note: Observed ice scoop laying on top of ice machine. Instructed manager to store ice scoop handle up above ice to prevent contamination.

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

Inspector’s note: Observed plastic grocery bags being used to store foods in the walk in cooler. Must remove and store all food in "food grade" bags/containers that are intended for multi-use purpose.

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

Inspector’s note: Observed heavily stained and scratched cutting board in prep area. Instructed manager to resurface or replace cutting board

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

Inspector’s note: Observed torn/damaged rubber gasket on door of the cooler in the prep area. Instructed to repair or replace gasket.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

Thermometers were missing or inaccurate.

Inspector’s note: Broken thermometer in prep low boy cooler, instructed to provide.

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

Inspector’s note: bulk food container not labeled with the correct food items name. Instructed to label

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

Inspector’s note: Using milk jugs as a multi-use utensils to store mango drinks, instructed not to use old milk jugs as a multi-use container.

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

Inspector’s note: 3-302.12 observed dry storage and spice containers not labeled with the product name. Instructed to label all containers that store ingredients that are out of the original packaging and maintain.

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

Inspector’s note: 6-501.112 observed soiled insect traps behind the bar. Instructed to remove soiled insect traps.

Staff personal cleanliness was inadequate.

Inspector’s note: 2-402.11 observed one male food handler without a hair restraint. Instructed to provide at all times.

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

Inspector’s note: 4-502.13 observed single service food containers being washed at the 3 compartment sink and reused as food storage containers. Instructed not to reuse single service containers for food storage.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed prep cooler gaskets and cooking equipment with accumulated food debris. Instructed to clean.

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

Inspector’s note: 3-302.12 observed dry storage and spice containers not labeled with the product name. Instructed to label all containers that store ingredients that are out of the original packaging and maintain.

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

Inspector’s note: 6-501.112 observed soiled insect traps behind the bar. Instructed to remove soiled insect traps.

Staff personal cleanliness was inadequate.

Inspector’s note: 2-402.11 observed one male food handler without a hair restraint. Instructed to provide at all times.

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

Inspector’s note: 4-502.13 observed single service food containers being washed at the 3 compartment sink and reused as food storage containers. Instructed not to reuse single service containers for food storage.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed prep cooler gaskets and cooking equipment with accumulated food debris. Instructed to clean.

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

Inspector’s note: 4-101.17 observed raw wood being used as shelving in dumpster/ paper storage room. Instructed to seal all wood to make wood smooth and easily cleanable.

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

Inspector’s note: 4-501.12 observed heavily stained and scratched cutting board in prep area. Instructed manager to resurface or replace cutting board.

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

Inspector’s note: Observed approximately 15 rodent droppings in inside paper storage and dumpster area. Instructed manager to clean and sa areanitize. Observed approximately 30 small flies in paper storage and dumpster area. Instructed manager to service area accordingly. 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 dead roaches throughout kitchen. Instructed manager to clean and sanitize affected areas.

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

Inspector’s note: Observed raw wood being used as shelving in dumpster/ paper storage room. Instructed to seal all wood to make wood smooth and easily cleanable.

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

Inspector’s note: Observed heavily stained and scratched cutting board in prep area. Instructed manager to resurface or replace cutting board.

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

Inspector’s note: 3-307.11 observed containers of food stored in the walk-in cooler with no lid/cover to prevent contamination. Instructed to provide protection over food while stored in coolers, freezers, and other unit.

Wiping cloths weren’t used or stored properly.

Inspector’s note: 4-101.16 observed employee using old sponge to clean dishes. Instructed to change sponges regularly to avoid micro organism build up.

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

Inspector’s note: 4-101.17 observed raw wood being used as shelving in dumpster/ paper storage room. Instructed to seal all wood to make wood smooth and easily cleanable.

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

Inspector’s note: 5-501.17 observed receptacles in women's toilet room with no lids. Instructed manager to provide lids

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed curry sauce and yogurt cooling in a soup pot too large for cooling. Instructed manager to use shallow pans to cool foods down. Priority foundation violation 7-38-005. Citation issued.

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

Inspector’s note: Observed approximately 15 rodent droppings in inside paper storage and dumpster area. Instructed manager to clean and sanitize area. Priority foundation violation 7-38-020 (a).

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

Inspector’s note: Observed containers of food stored in the walk-in cooler with no lid/cover to prevent contamination. Instructed to provide protection over food while stored in coolers, freezers, and other unit.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed employee using old sponge to clean dishes. Instructed to change sponges regularly to avoid micro organism build up.

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

Inspector’s note: Observed raw wood being used as shelving in dumpster/ paper storage room. Instructed to seal all wood to make wood smooth and easily cleanable.

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

Inspector’s note: Observed receptacles in women's toilet room with no lids. Instructed manager to provide lids

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

Inspector’s note: Observed a male employee prepping dough directly over the trash receptacle in the kitchen. Employee immediately stopped and discarded the dough being prepped. Priority foundation 7-38-005. Citation issued

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

Inspector’s note: Observed containers of food stored in the walk-in cooler with no lid/cover to prevent contamination. Instructed to provide protection over food while stored in coolers, freezers, and other units.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed a male employee prepping and handling food in the kitchen with no hair restraint. Instructed to provide while in all food prep areas.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed several sponges in the dish washing area being used for washing pots and pans. Instructed not to use sponges.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloth laying on the counters in the food prep area. Must properly store wiping cloths in a sanitizing solution between use.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leak at the facuet of the one compartment sink. Instructed to repair.

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

Inspector’s note: Observed no covered receptacles in the women toliet room. Instructed to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Clean floor in kitchen where needed.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violation not corrected from 12/16/19 as required; must correct. Instructed that all city of chicago food service managers must obtain the required food allergen training. Priority foundation violation 7-42-090 issued.

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

Inspector’s note: - observed foods stored out of original containers without identifying labels. Must provide and maintain. -

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

Inspector’s note: - observed dead roaches on the floor in the prep and dishwash areas. Must remove all dead roaches, detail clean, sanitize, and maintain. -

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

Inspector’s note: - observed plastic grocery bags being used to store foods in the walk in cooler. Must remove and store all food in "food grade" bags/containers that are intended for multi-use purpose. -

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

Inspector’s note: - must provide a verifiable, detailed, step by step, of the exact wash/rinse/sanitize cleaning procedure (including equipment/supplies used, concentration levels, contact times etc) for all food-contact utensils and equipment that are too large to be submerged in the three compartment sink (large cooking pot). -

Plumbing problems, or missing protection against backflow.

Inspector’s note: - observed leak coming from the pipe at the bottom of the three compartment sink. Must repair and maintain. -

Ventilation or lighting was inadequate.

Inspector’s note: - observed an accumulation of dirt/debris buildup on the toilet rooms' exhaust ventilations. Must detail clean and maintain. -

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

Inspector’s note: Observed potentially hazardous foods (chicken, sauce) out of the original packaging and held for over 24 hours inside of the walk in cooler without labels containing product name and date. Instructed to label all potentially hazardous foods that are out of the original packaging and held for over 24 hours and maintain.

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

Inspector’s note: Observed rust on the shelves located inside of the walk in cooler and rust on the bottom shelves of the prep tables. Instructed to remove rust or replace shelves and maintain.

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

Inspector’s note: Observed accumulated dust and dirt debris on the fan located in the refrigerator. Instructed to clean and maintain.

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

Inspector’s note: Observed accumulated dust on the vents located above the cooking equipment. Instructed to clean and maintain.

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

Inspector’s note: The lower surface of the food preparation tables in the dish washing area and in the food preparation area has rust on it. One is covered with foil. Instructed to remove the foil and rust, keep surface smooth and easily cleanable. Also, the storage racks inside of the walk in cooler has rust on them. Must remove and maintain all.

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

Inspector’s note: The storage racks inside the walk in cooler, the rubber gaskets on the prep coolers, the can opener and the interior of the ovens have food and dirt build up. Instructed to clean and maintain all.

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

Inspector’s note: The floors under/around the cooking/cooling equipment and in the corners have food and dirt build up. Instructed to clean and maintain floors. The floor needs to be regrouted in front of the dish machine, sprayer sink and the hand washing sink the rear dish washing area. Instructed to regrout. Maintain same.

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

Inspector’s note: There are large pots/bowls that are too big that they can not fit in the dish washing machine or be fully submerged into the 3-compartment sink. Instructed to either install a dish machine or 3-compartment sink large enough to properly wash, rinse and sanitize the large utensils or remove the large utensil from the premises.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: The ice scoop in both the rear dish washing area and the front bar area were stored on a counter top on the side of the ice machine and on top of the bar. Instructed to store in a clean container/bin when not in use. Maintain.

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

Inspector’s note: Soda dispenser gun not clean inside at bar area, instructed to keep clean.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Missing refrigeration thermometer i prep cooler, instructed to install.

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

Inspector’s note: Employees personel items stored on food shelf, instructed to keep away.

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

Inspector’s note: Observed the exterior of cooking equipment with accumulated food debris and grease. Instructed to clean and maintain the exterior of equipment.

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

Inspector’s note: Observed the floor drain with accumulated debris inside at the 3 compartment sink. Instructed to clean and maintain all floor drains.

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

Inspector’s note: Observed the floor under the cooking equipment with accumulated grease and food debris. Instructed to clean and maintain all floors.

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

Inspector’s note: Observed the grout between floor tiles missing or worn down in the dish washing room. Instructed to provide and maintain grout between the floor tiles.

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

Inspector’s note: Observed the vacuum breaker at the mop sink faucet leaking. Instructed to repair and maintain all plumbing.

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

Inspector’s note: Observed food handlers with no hair restraints. Instructed to provide and maintain hair restraints while handling food.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Observed scoops for food and seasonings stored improperly. Instructed to store all food scoops with the handles up.

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

Inspector’s note: Previous minor violations not corrected from august 6, 2013 report#1114954 #32 must sand or replace cutting boards with deep, dark grooves in the prep area. #34 must detail clean and maintain interior of all floor drains and floors in all corners and under around all heavy equipment. #35 must detail clean and maintain the walls and ceiling tiles in the prep area. #36 must provide a shield to the light above the prep area must correct and maintain at all times. Seriouos violation 7-42-090 citation issued previous minor violations not corrected.

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

Inspector’s note: Additional lighting needed in walk in cooler. Must instal and maintain.

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

Inspector’s note: Leak at faucet on 3 compartment sink in need of repair. Must correct and maintain at all times

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

Inspector’s note: Inspector Comments: HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. AIR VENT ABOVE PREP AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

Inspector’s note: Previous minor violations not corrected from august 6, 2013 report#1114954 #32 must sand or replace cutting boards with deep, dark grooves in the prep area. #34 must detail clean and maintain interior of all floor drains and floors in all corners and under around all heavy equipment. #35 must detail clean and maintain the walls and ceiling tiles in the prep area. #36 must provide a shield to the light above the prep area must correct and maintain at all times. Seriouos violation 7-42-090 citation issued previous minor violations not corrected.

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

Inspector’s note: Additional lighting needed in walk in cooler. Must instal and maintain.

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

Inspector’s note: Hood ventilation above cooking equipment in need of cleaning to remove all build up. Air vent above prep area in need of cleaning to remove all dust build up. Must correct and maintain at all times.

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

Inspector’s note: Leak at faucet on 3 compartment sink in need of repair. Must correct and maintain at all times.

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

Inspector’s note: Must sand or replace cutting boards with deep, dark grooves in the prep area.

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

Inspector’s note: Must detail clean and maintain the following: can opener in prep area. Lower part of prep table and storage racks in prep and walk-in cooler. Interior/exterior of all cooking equipment.

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

Inspector’s note: Must detail clean and maintain interior of all floor drains and floors in all corners and under around all heavy equipment.

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

Inspector’s note: Must provide a cover to the floor drain in front of the 3-comp. Sink in the rear dishwashing area.

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

Inspector’s note: Must detail clean and maintain the walls and ceiling tiles in the prep area.

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

Inspector’s note: Must fix damaged/peeling ceiling tile in rear prep area by walk in cooler.

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

Inspector’s note: Must provide a shield to the light above the prep area (by the 1-comp. Sink.)

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

Inspector’s note: Must fix the leak at the base of the faucet on the exposed handwashing and both 3-comp. Sink in the bar and dishwashing area.

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

Inspector’s note: All food handlers must wear a hair restraint.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Must properly store ice scoops in bar area in a bin or in ice handle up.

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

Inspector’s note: Found floors not clean behind reach in cooler at main 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. OBSERVED DARK PITS IN CUTTING BOARDS IN PREP AREA(ON TOP OF COOLERS ALONG COOKLINE). MUST REPLACE OR REPAIR DAMAGED CUTTING BOARDS.

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. MUST CLEAN AND MAINTAIN INTERIOR OR ICE MACHINE.

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. OBSERVED THICK GREASE/FOOD BUILD UP ON FLOOR UNDER AND AROUND FRYERS. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT PREP AREA.

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. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS AT BAR COUNTER.

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. DISHMACHINE ROOM HANDWASH BOWL PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.

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. NO THEMOMETER INSIDE DESSERT REACH IN COOLER. MUST PROVIDE THERMOMETER FOR COOLER.

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. Inspector Comments: FOUND FLOORS NOT CLEAN THROUGHOUT PREMISES.

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

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. FOUND CEILING NOT CLEAN AT MAIN KITCHEN AREAS.(DUST BUILD UP)

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

Inspector’s note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND FRUIT FLY ACTIVITY AT DISHWASHING AREAS.(OBSERVED ABOUT 30 FRUIT FLIES ON WALLS AT DISHWASHING AREAS). SERIOUS VIOLATION. CITATION ISSUED.

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

Inspector’s note: Found countertops/tables not wiped down at rear of premises.

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

Inspector’s note: Found floors not clean throughout premises.

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

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. FOUND CEILING NOT CLEAN AT MAIN KITCHEN AREAS.(DUST BUILD UP)

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

Inspector’s note: Found food containers not stored properly on shelving units.

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

Inspector’s note: Found floors not clean at main preparation areas.