Sunny Sub

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

Inspector’s note: Observed bulk containers not labeled in prep area. Instructed manager to label all bulk containters with common name of food.

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

Inspector’s note: Observed over 50 rat droppings scattered on shelves under front counter, on pallets, inside containers, on floor along walls and corners in rear prep and storage areas. Instructed manager to call an exterminator for service, clean and sanitize all areas. Priority foundation 7-38-020(a) citation issued

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

Inspector’s note: Observed fly strips hanging in ceiling above uncovered breading in rear prep area. Instructed manager to remove all fly strips from prep area.

Wiping cloths weren’t used or stored properly.

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

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

Inspector’s note: Observed multi-use equipment stored inside utility sink. Instructed manager to remove, re-wash, rinse, sanitize and store clean multi-use equipment in sanitary manner.

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

Inspector’s note: Observed raw wood surfaces on shelving in rear storage area. Instructed manager to seal all raw wood surfaces to make smooth and easily cleanable.

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

Inspector’s note: Observed crates used as shelving in prep and storage areas. Instructed manager to remove all crates and provide adequate shelving for easy cleaning and pest control.

Equipment and surfaces were dirty.

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

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed unused articles and equipment in prep and storage areas. Instructed manager to remove all unused items to prevent pest harborage.

Floors, walls, or ceilings were damaged or dirty.

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

In-use utensils weren’t stored properly.

Inspector’s note: Observed tong handles laying on peppers and 2 0z plastic containers used as dispensing utensils. Instructed manager to provide long handle dispensing utensils and store handles above food to prevent contamination.

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

Inspector’s note: Observed single service articles not inverted in prep area. Instructed manager to invert all single service articles to protect from contamination.

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

Inspector’s note: Observed deep grooved and stained cutting boards on prep tables. Instructed manager to replace and maintain.

Equipment and surfaces were dirty.

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

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking faucets on 3-compartment sink. Instructed manager to repair and maintain.

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

Inspector’s note: Observed over 20 rat droppings scattered on floor and shelves in rear storage area. 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 rear storage area. Instructed manager to elevate all food items six inches off floor.

In-use utensils weren’t stored properly.

Inspector’s note: Observed tong handles laying on peppers and 2 0z plastic containers used as dispensing utensils. Instructed manager to provide long handle dispensing utensils and store handles above food to prevent contamination.

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

Inspector’s note: Observed single service articles not inverted in prep area. Instructed manager to invert all single service articles to protect from contamination.

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

Inspector’s note: Observed deep grooved and stained cutting boards on prep tables. Instructed manager to replace and maintain.

Equipment and surfaces were dirty.

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

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking faucets on 3-compartment sink. Instructed manager to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed grease buildup, dust buildup, food splatter and stains on walls in prep and storage area. Observed food debris and spills on floors under all equipment, along walls and in corners in prep and storage areas. Instructed manager to clean and maintain walls and floors in all areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed unused articles and equipment stored in rear storage area. Instructed manager to remove all unnecessary articles to prevent pest harborage.

Ventilation or lighting was inadequate.

Inspector’s note: Observed dust and grease buildup on ventilation hood. Instructed manager to clean and maintain.

Frozen food was thawed the wrong way.

Inspector’s note: Observed chicken being thawed in three compartment sink in hot water. Instructed person in charge that thawing may only occur under refrigeration or running cold water.

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

Inspector’s note: Oberved exterior main door open and exterior screen door not tight fitting. Instructed person in charge to maintain screen door tight fitting.

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

Inspector’s note: Observed gasket on cold hold units to be in poor repair. Instructed person in charge to repair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed all cold hold units, gaskets, prep tables in need of detailed cleaning dut ot build up of grime and food debris. Instructed person in charge to clean all areas and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed grime and build on walls in front prep area. Observed grime and food debris/litter on floors throughout facility. Instructed person in charge to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed inadequate light in rear storage/dish washing area. Observed blown light on cold hold units in rear prep area. Instructed person in charge to repir lights and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: 4-204.112(b) instructed to provide thermometers inside cooling units in front and rear prep area

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

Inspector’s note: 4-102.11 observed raw meat stored inside the cooling unit in grocery bags. Instructed to discontinue use and provide food-grade bags/containers to store food inside

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

Inspector’s note: 4-101.19 observed cardboard liners throughout the facility in cooling units on shelving racks of prep tables. Instructed to remove and provide smooth and easily cleanable surface

Thermometers were missing or inaccurate.

Inspector’s note: Instructed to provide thermometers inside cooling units in front and rear prep area.

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

Inspector’s note: Observed clothing articles 2 pair pants and shirt stored hanging on hook on wall next to prep table, freezer and 3 compartment sink. Instructed to remove clothing articles and designate space for employee items in order to prevent miscellaneus sources of contamination.

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

Inspector’s note: Observed raw meat stored inside cooling unit in grocery bags. Instructed to discontinue use and provide food grade bags/containers to store food inside.

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

Inspector’s note: Observed cardboard liners throughout facility in cooling units on shelving racks of prep tables. Instructed to remove and provide smooth and easily cleanable surfaces.

Garbage wasn’t handled or stored properly.

Inspector’s note: OBSERVED OUTSIDE RECEPTACLE NOT MAINTAINED DURING TIME OF INSPECTION. NOTED LIDS WIDE OPEN AND GARBAGE BAGS OVERFLOWING. INSTRUCTED TO CORRECT. LIDS MUST REMAIN TIGHT FITED AT ALL TIMES TO PREVENT PEST HARBORAGE. PRIORITY FOUNDATION VIOLATION. 7-38-020 (b). CITATION ISSUED.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Observed previous core violations not corrected from report #2578460 on july 11,2023. They are as follows... 41)observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses. 49)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. 55)floors around cooking equipment needs cleaning to remove grease and debris. Observed soiled mop head not properly stored. Instructed manager to hang mop heads to prevent insect breeding 56)observed two missing light shields in the front prep area. Instructed to replace. Observed 3 burnt out light bulbs in the front prep area. Instructed to replace and maintain.

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

Inspector’s note: Observed to-gos stored facing up on shelf in prep area. Instructed to invert all equipment to prevent contamination.

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.

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: Floors around cooking equipment needs cleaning to remove grease and debris.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed soiled mop head not properly stored. Instructed manager to hang mop heads to prevent insect breeding

Ventilation or lighting was inadequate.

Inspector’s note: Observed two missing light shields in the front prep area. Instructed to replace.

Ventilation or lighting was inadequate.

Inspector’s note: Observed 3 burnt out light bulbs in the front prep area. Instructed to replace and maintain.

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

Inspector’s note: Observed lour out of the original container without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

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

Inspector’s note: Observed to-gos stored facing up on shelf in prep area. Instructed to invert all equipment to prevent contamination.

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.

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.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed debris around dumpster. Instructed to clean and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed soiled mop head not properly stored. Instructed manager to hang mop heads to prevent insect breeding.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed unused equipment and unnecessary articles in back storage area by furnace. Instructed manager to remove all unused, unnecssary equipment and articles to prevent pest harborage.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris on floors along walls and corners in prep, utility and storage areas. Instructed manager to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed one missing light shield in the front prep area. Instructed to replace.

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

Inspector’s note: Observed exterior back door not tight fitting door frame. Observed gaps of approximately 1/2" from bottom of door, sides, and top. Must provide door sweeps or new door to prevent pest activity.

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

Inspector’s note: Observed exterior back door not tight fitting door frame. Observed gaps of approximately 1/2" from bottom of door, sides, and top. Must provide door sweeps or new door to prevent pest activity.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous cores from report dated 2/25/2020 not corrected: #47 observed cutting boards in the front and rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times. #49 observed grease buildup on cooking equipment, walls, surrounding floors in the kitchen/prep areas. Instructed to degrease, clean and sanitize. #55 observed water stained ceiling tiles throughout the facility. Instructed to replace the stained ceiling tiles. Priority foundation. 7-42-090. No citation issued.

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

Inspector’s note: Observed improper ambient air temperature of prep cooler (59.7f). All cold holding equipment must hold ambient air temperature of 41f or below. Cooler is tagged for reinspection. Priority. 7-38-005. Citation issued.

Thermometers were missing or inaccurate.

Inspector’s note: Observed hanging thermometer in prep cooler inaccurately reading air temperature and two metal stem thermometers inside prep cooler inaccurately reading food temperatures. Instructed to replace hanging thermometer and calibrate metal stem thermometers for accurate readings.

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

Inspector’s note: Observed exterior back door not tight fitting door frame. Observed gaps of approximately 1/2" from bottom of door, sides, and top. Must provide door sweeps or new door to prevent pest activity.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed water squirting and leaking from base of faucet at 3 compartment sink. Must repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed black mold-like substance on caulk around 3 compartment sink. 3 compartment sink also hanging from wall due to missing screws. Must repair and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous cores from report dated 2/25/2020 not corrected: #47 observed cutting boards in the front and rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times. #49 observed grease buildup on cooking equipment, walls, surrounding floors in the kitchen/prep areas. Instructed to degrease, clean and sanitize. #55 observed water stained ceiling tiles throughout the facility. Instructed to replace the stained ceiling tiles. Priority foundation. 7-42-090. No citation issued.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer in the 2-door refrigerator lolcated in the rear. Instructed to provide conspicuous and easily readable thermometers inside all cooler units.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloth laying on the counter, top of the chest freezer and prepping table. Must properly store wiping cloths in a sanitizing solution between use.

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

Inspector’s note: Observed cutting boards in the front and 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 or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed milk crates being used as shelving in the rear of the facility. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

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 1 door prep cooler. Instructed to replace.

Equipment and surfaces were dirty.

Inspector’s note: Observed grease buildup on cooking equipment, walls, surrounding floors in the kitchen/prep areas. Instructed to degrease, clean and sanitize.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed water stained ceiling tiles throughout the facility. Instructed to replace the stained ceiling tiles.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer in the 2-door refrigerator lolcated in the rear. Instructed to provide conspicuous and easily readable thermometers inside all cooler units.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloth laying on the counter, top of the chest freezer and prepping table. Must properly store wiping cloths in a sanitizing solution between use.

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

Inspector’s note: Observed cutting boards in the front and 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 or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed milk crates being used as shelving in the rear of the facility. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

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 1 door prep cooler. Instructed to replace.

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

Inspector’s note: Observed foil on cooking equipment and being used as liner around the stove. Instructed to replace with food grade material or replace.

Equipment and surfaces were dirty.

Inspector’s note: Observed grease buildup on cooking equipment, walls, surrounding floors in the kitchen/prep areas. Instructed to degrease, clean and sanitize.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed water stained ceiling tiles throughout the facility. Instructed to replace the stained ceiling tiles.

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

Inspector’s note: Observed foods stored in bags,boxes and #10 cans. Instructed manager to provide and maintain food grade storage bag or container.

Equipment and surfaces were dirty.

Inspector’s note: Must clean and defrost all deep freezer to remove ice build up and food debris.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors around cooking equipment needs cleaning to remove grease and debris.

Ventilation or lighting was inadequate.

Inspector’s note: Must clean the filters and hood above the cooking equipment to remove grease and debris.

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

Inspector’s note: Remove the cardboard used to line the bottom shelf of the prep tables and inside of chest freezer.

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

Inspector’s note: Detail clean the interior of the prep coolers, deep fryers, chest freezers.

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

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

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

Inspector’s note: Detail clean the grease buildup on the ventilation hood and filters, wall behind cooking equipment and steam table.

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

Inspector’s note: Observed food waste, debris and garbage around the garbage and grease dumpsters and outside of the rear exit door. Management instructed to clean and maintain the outside garbage area at all times. Serious violation 7-38-020.

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

Inspector’s note: Observed pizza puffs stored in direct contact with a cardboard box in the prep cooler. Management instructed to use proper food grade contact surfaces for all foods. Remove the cardboard used to line the bottom shelf of the prep tables and inside of chest freezer.

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

Inspector’s note: Detail clean the interior of the prep coolers, deep fryers, chest freezers.

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

Inspector’s note: Detail clean the floor of the food prep area. Replace the broken floor tiles around the 3 compartment sink.

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

Inspector’s note: Replace the water stained ceiling tiles in the rear area.

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

Inspector’s note: The exposed handwashing sink in the food prep area is slow draining. Must repair so that the sink drains properly.

Food handler requirements met

Inspector’s note: Observed a food handling employee without a food handler certificate. Must provide proof of training for all employees.

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

Inspector’s note: Noted food stored in #10 cans. Must provide food grade storage container.

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

Inspector’s note: Noted the exterior door and interior shelving of reach in coolers dirty. Must clean to remove food debris.

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

Inspector’s note: Floors need cleaning behind,around and underneath heavy equipment in the front prep area to remove spills,grease and debris.

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

Inspector’s note: Noted water stained ceiling tiles in the rear. Must replace and maintain. Noted walls in the front prep area dirty with food splatter. Must clean and maintain.

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

Inspector’s note: Must replace the cutting board at the prep cooler,has dark deep seams,instructed to replace cutting board

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

Inspector’s note: Must clean bottom compartment of deep fryer,has grease build-up,instructed to clean and maintain equipment

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide a thermometer inside the 2 door reach-in cooler in rear of premises

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

Inspector’s note: Must defrost the chest freezers in rear of premises of heavy ice build-up,instructed to clean and maintain equipment

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

Inspector’s note: Clean the floors in the rear of premises,along wall base and corners

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

Inspector’s note: Must detail clean the wall near the hot holding units in the prep area,of old food debris and food spills,instructed to clean and maintain area

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

Inspector’s note: Must provide a light shield cover in the prep area

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Must store wiping cloths in a sanitizing solution when not in use in prep area

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

Inspector’s note: Interior bottom of fyrers not clean and the exterior surfaces. Must clean to remove grease observed.

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

Inspector’s note: Must clean floors under around and behind all equipment (fryers, sinks, freezers and prep tables) and maintain.

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

Inspector’s note: Must clean and maintain walls around and behind cooking equipment to remove grease observed.

Food handler requirements met

Inspector’s note: Instructed that all food handlers that are not city of chicago food sanitation certified must obtain the required food handler training certificate.

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

Inspector’s note: Observed ten or more fruit flies flying thru out the prep area by the three comp sink, front counter area and storage shelf area. Observed sixty or more inside of the laundry bag of soiled towels. Instructed to contact pest control company to service establishment for fruit flies. Observed a 1/2 inch gap underneath the front entrance door where the weather strip was in poor repair; instructed to completely rodent proof front entrance door. Serious violation 7-38-020 issued.

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

Inspector’s note: Interior bottom of fyrers not clean and the exterior surfaces. Must clean to remove grease observed.

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

Inspector’s note: Must clean floors under around and behind all equipment (fryers, sinks, freezers and prep tables) and maintain.

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

Inspector’s note: Instructed to clean the ceiling vent inside of the washroom to remove dust build-up. Must clean and maintain walls around and behind cooking equipment to remove grease observed.

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

Inspector’s note: The set of lights above the prep table and deep freezer need shields; provide shields for this set of lights.

Food handler requirements met

Inspector’s note: Instructed that all food handlers that are not city of chicago food sanitation certified must obtain the required food handler training certificate.

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

Inspector’s note: Observed grease on the exterior and inside the interior bottom of the small fryer; must clean and maintain. Clean inside refrigeration units, bottoms of prep tables, rear storage shelves and under front counter.

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

Inspector’s note: Must clean floors under around and behind various equipment throughout.

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

Inspector’s note: Observed some water stained ceiling tiles; replace water stained ceiling tiles where needed.

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

Inspector’s note: Must provide three working drain stoppers for the three comp sink for proper set up to wash rinse and sanitize.

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

Inspector’s note: Instructed to wash, rinse and sanitize knives daily.

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

Inspector’s note: Bl ade on meat slicer is rusty. Instructed to purchase new blade.must detail cold hold units, reach in cooler racks, and remove duct tape from deep freezers.

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

Inspector’s note: Build up of grease on cold hold unit. Instructed to detail clean

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

Inspector’s note: Instructed to repair coves along base of walls.

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

Inspector’s note: Vents covers has build of grease. Instructed to detail clean.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide metal stem thermometers.