Pete's Market

Frozen food was thawed the wrong way.

Inspector’s note: Observed improper thawing of fish in a food container with stagnant water. Instructed to thaw properly by using running water.

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

Inspector’s note: Observed food items stored in containers without proper labeling of name. Instructed to provide a labels reflecting name of food item(s).

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

Inspector’s note: Observed food containers stored on the floor in the walk-in cooler, prep and storage areas. Instructed to store properly 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 cutting boards in the prep areas with open seams and dark stains. Instructed to refinish/replace.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c): excessive black substance noted on caulking above 3-compartment sink in rear prep area behind deli area. Instd to remove black substance and maintain caulking

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths improperly stored in meat prep area on prep tables. Instd to store in sanitizing solution when not in use.

Equipment and surfaces were dirty.

Inspector’s note: Excessive black substance noted on caulking above 3-compartment sink in rear prep area behind deli area. Instd to remove black substance and maintain caulking

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed faucet at handsink in basement restroom in leaking. Instructed to repair and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed slow drain at three compartment sink in produce prep area. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed loose debris, dirt and dust buildup on the floors and corners in rear receiving storage area. Instructed to detail clean and increase cleaning frequency of floors. Must maintain at all times.

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

Inspector’s note: Observed food items stored on floor in sales area. Instructed manager to elevate all food items 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 wiping cloths in sanitizing solution between uses.

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

Inspector’s note: Observed peeling plastic on doors of 3-door cooler in rear prep/dish washing area. Instructed manager to repair.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris on interior and exterior surfaces of slicers and prep tables in prep areas. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed faucet leaking at hand washing sink in produce prep area. Instructed manager to repair.

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

Inspector’s note: Observed no covered waste receptacles in staff washrooms. Instructed manager to provide.

Floors, walls, or ceilings were damaged or dirty.

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

Ventilation or lighting was inadequate.

Inspector’s note: Observed inoperable ventilation fan in basement staff washroom near breakroom. Instructed manager to repair and maintain.

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

Inspector’s note: Observed food items stored on floor in sales area. Instructed manager to elevate all food items 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 wiping cloths in sanitizing solution between uses.

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

Inspector’s note: Observed peeling plastic on doors of 3-door cooler in rear prep/dish washing area. Instructed manager to repair.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris on interior and exterior surfaces of slicers and prep tables in prep areas. Instructed manager to clean and maintain.

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

Inspector’s note: Observed no covered waste receptacles in staff washrooms. Instructed manager to provide.

Floors, walls, or ceilings were damaged or dirty.

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

Ventilation or lighting was inadequate.

Inspector’s note: Observed inoperable ventilation fan in basement staff washroom near breakroom. Instructed manager to repair and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wash cloths in the rear kitchen food preparation area were not properly stored. Instructed to store in sanitizing solution (must be at the required ppm) when not in use.

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

Inspector’s note: Found the interior/exterior of the cooking equipment in the rear kitchen food preparation area with food, dirt and debris. Instructed to clean and maintain surfaces.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found the floors in the rear, in the basement, in the food preparation areas, under the storage racks and in the corners with dirt, food and debris. Instructed to detail clean and maintain floors through out. -walls around the cooking equpment in the front/rear food preparation areas with food splatter and dirt. Instructed to clean and maintain

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wash cloths in the rear kitchen food preparation area were not properly stored. Instructed to store in sanitizing solution (must be at the required ppm) when not in use.

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

Inspector’s note: Found the interior/exterior of the cooking equipment in the rear kitchen food preparation area with food, dirt and debris. Instructed to clean and maintain surfaces.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found the floors in the rear, in the basement, in the food preparation areas, under the storage racks and in the corners with dirt, food and debris. Instructed to detail clean and maintain floors through out. -walls around the cooking equpment in the front/rear food preparation areas with food splatter and dirt. Instructed to clean and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths in meat service area improperly stored inbetween uses. Instd to properoly store.

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

Inspector’s note: Cutting boards at produce prep area in poor repair. Instd to discard and replace.

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

Inspector’s note: Large multi use equipment (pots used for cooking carnitas) without written and approved procedure for proper washing and sanitizing. Instd to provide same or use equipment able to completely submerge in basins of 3-compartment sink. Also using large 30 gallon garbage containers for storing raw meat in walk in cooler (not waste, will be for sale). Instd to use proper containers to be able to properly wash, rinse and sanitize

Equipment and surfaces were dirty.

Inspector’s note: Interior of meat display case not clean, debris accumulation. Instd to clean and maintain free of debris

Ventilation or lighting was inadequate.

Inspector’s note: No lightshields on lights at interior of cooking ventilation hood. Instd to provide and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths in meat service area improperly stored inbetween uses. Instd to properoly store.

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

Inspector’s note: Cutting boards at produce prep area in poor repair. Instd to discard and replace.

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

Inspector’s note: Large multi use equipment (pots used for cooking carnitas) without written and approved procedure for proper washing and sanitizing. Instd to provide same or use equipment able to completely submerge in basins of 3-compartment sink. Also using large 30 gallon garbage containers for storing raw meat in walk in cooler (not waste, will be for sale). Instd to use proper containers to be able to properly wash, rinse and sanitize

Equipment and surfaces were dirty.

Inspector’s note: Interior of meat display case not clean, debris accumulation. Instd to clean and maintain free of debris

Ventilation or lighting was inadequate.

Inspector’s note: No lightshields on lights at interior of cooking ventilation hood. Instd to provide and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths in meat service area improperly stored inbetween uses. Instd to properoly store.

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

Inspector’s note: Thermometer at hot holding unit and at interior of meat and deli display cases in poor repair. Instd to provide and maintain working thermometers.

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

Inspector’s note: Cutting boards at produce prep area in poor repair. Instd to discard and replace.

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

Inspector’s note: Large multi use equipment (pots used for cooking carnitas) without written and approved procedure for proper washing and sanitizing. Instd to provide same or use equipment able to completely submerge in basins of 3-compartment sink. Also using large 30 gallon garbage containers for storing raw meat in walk in cooler (not waste, will be for sale). Instd to use proper containers to be able to properly wash, rinse and sanitize.

Equipment and surfaces were dirty.

Inspector’s note: Interior of meat display case not clean, debris accumulation. Instd to clean and maintain free of debris.

Ventilation or lighting was inadequate.

Inspector’s note: No lightshields on lights at interior of cooking ventilation hood. Instd to provide and maintain.

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

Inspector’s note: Observed missing floor drain cover in the chicken walk-in cooler, instructed to replace.

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

Inspector’s note: Observed the rear microwave interior not clean, instructed to clean. Also clean and sanitize all cutting boards thru out.

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

Inspector’s note: Observed the floor in the chicken walk-in cooler not clean, instructed to clean floor under storage shelves.

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

Inspector’s note: Observed the light shields not clean in rear meat prep area, instructed to clean.

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

Inspector’s note: Cutting boards in produce production area in need of replacing. Boards dark in color, and deep cuts. Glass window missing in fish department plastic barrier being used. Must correct and maintain.

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

Inspector’s note: Interior of ice machine in need of cleaning to remove build up. Must clean and maintain at all times.

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

Inspector’s note: Floor fish department in need of standing water to be removed. Must correct and maintain.

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

Inspector’s note: Walls in produce processing area in need of cleaning to remove splatter. Must clean and maintain.

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

Inspector’s note: Lights in deli processing area in need of proper shielding. Must correct and maintain.

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

Inspector’s note: Observed standing water on rear storage entering the fish market, instructed to remove.

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

Inspector’s note: Observed the wall in the fish dept. Not clean, and the wall behind the fish cutting sprayer needs to be re caulked, instructed to clean and reseal.

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

Inspector’s note: Observed 2 cracked light shields in deli by slicer, instructed to replace. Also missing light shields rear prep area, instructed to provide.

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

Inspector’s note: Observed one cracked glass meat door, in meat area, instructed to replace.also observed rusty 2 tier storage carts instructed to remove rust.

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

Inspector’s note: Observed the following not clean meat room slicer, and cutting boards, instructed to clean and sanitize. Also clean interior of ovens in cooking room.

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

Inspector’s note: Observed the floor not clean in the rear chicken cooler.

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

Inspector’s note: Observed the wall behind the 3 compartment sink not clean, instructed to clean. Also clean wall vents, and ceiling above bread oven.

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

Inspector’s note: Observed the nozzel in the cooking room leaking, instructed to repair.

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 35 mice droppings in the pump room along the south and east walls behind the large standing water pipe. Must clean up the area and call your pest control tech to come here and service this establashment. Serious violation 7-38-020.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: No ceritfied food manager on site when potentially hazardous food are prep and served. Chicken 156.2f eggs 34.1f. Serious violation 7-38-012.

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

Inspector’s note: Clean the grease from fiters above the grill and the grill too.

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

Inspector’s note: The floors not clean in the back store rooms and in all toilet rooms. Instructed to clean them. Floor drains in meat department area in need of cleaning to remove debris. All drains must be clear to allow water to drain. Must correct and maintain.

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

Inspector’s note: Call the wall behind the grill in the meat section has splashed on food debris on it.

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

Inspector’s note: The urinals in the mens customer toilet room and in the employees mens toilet room are broken and in poor repair. Instructed to repair them.

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

Inspector’s note: Any unnecessary articles in basement storage area and in the pump roomneed of removal. Must correct and maintain at all times.

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

Inspector’s note: Clean-multi used utensils improperly stored in rear prepared meals prep area. Instd to store properly off floor and protected.

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

Inspector’s note: Rolling carts in meat prep area with rust. Produce cutting boards with deep, dark grooves. Instd to correct same. Improper lids for trash bins in deli area. Provide proper lids.

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

Inspector’s note: Floor of meat prep area in poor repair, noted raw rotting wood surface at doorway of prep area. Instd to repair same. Meat walk-in cooler floor not clean, excessive blood spills. Instd to keep clean and dry.

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

Inspector’s note: Clean fan covers and attached hardware in produce walk-in coolers.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Wiping cloth improperly stored. Instd to store in sanitizing solution at all times.

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

Inspector’s note: Floors must be kept dry and free from standing water. Must correct and maintain at all times.

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

Inspector’s note: Walls and ceiling in rear deli area in need of cleaning to remove all dust build up. Must clean and maintain at all times.

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

Inspector’s note: Leak at 3 compartment produce sink, leak at prepared food hands sink in need of repair. Must correct and maintain at all times.

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

Inspector’s note: Clean interior of hot case. Must clean and maintain at all times.

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

Inspector’s note: Floor in cardboard area in need of cleaning. Must clean and maintain at all times.

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

Inspector’s note: Light sheilds missing in meat cooler and sheilds in poor repair in cooler. Sheilds must be properly maintained throughout store with tubes and end caps. Must correct and maintain.

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

Inspector’s note: Leak at 3 compartment sink in need of repairing. Faucet must correct and maintain at all times.

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

Inspector’s note: Clean interior of hot case. Must clean and maintain at all times.

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

Inspector’s note: Floor in cardboard area in need of cleaning. Must clean and maintain at all times.

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

Inspector’s note: Lights in need of sheilding through out all prep areas. Must correct and maintain at all times.

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

Inspector’s note: Leak at 3 compartment sink in need of repairing. Faucet must correct and maintain at all times.

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

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN PRODUCE DEPARTMENT IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING IN DAIRY AND PREPARED FOODS IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. AIR VENTS IN ALL COOLERS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ANY UNNECESSARY ARTICLES IN BASEMENT STORAGE AREA IN NEED OF REMOVAL. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

Inspector’s note: Cutting boards needed in the following areas: produce, deli and meat department. Must repair or replace and maintain.

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

Inspector’s note: The following in need of cleaning to remove all build-up: storage shelves in rear deli area where prepared foods are stored. Must clean and maintain at all times.

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

Inspector’s note: Floor drains in meat department area in need of cleaning to remove debris. All drains must be clear to allow water to drain. Must correct and maintaint.

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

Inspector’s note: Walls and ceiling in meat cutting room in need of cleaning to remove dust build up. Must clean and maintain

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

Inspector’s note: Light sheilds missing in meat cooler and sheilds in poor repair in cooler. Sheilds must be properly maintained throughout store with tubes and end caps. Must correct and maintain.

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

Inspector’s note: Customer washrooms in need of cleaning. Must clean and maintain at all times.

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

Inspector’s note: Leak in produce sales area in need of repair. Leak under display cases. Must correct.

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. FRONT DOOR NOT RODENT PROOFED. DOOR HAS A LARGE OPENING AT THE BOTTOM OF THE SLIDING DOORS. GAP IS 1/4 IN. MUST REPAIR AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED OUTER OPENING NOT PROTECTED.

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

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS NEEDED IN THE FOLLOWING AREAS: PRODUCE, DELI AND MEAT DEPARTMENT. MUST REPAIR OR REPLACE AND MAINTAIN.

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

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING TO REMOVE ALL BUILD-UP: STORAGE SHELVES IN REAR DELI AREA WHERE PREPARED FOODS ARE STORED. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR DRAINS IN MEAT DEPARTMENT AREA IN NEED OF CLEANING TO REMOVE DEBRIS. ALL DRAINS MUST BE CLEAR TO ALLOW WATER TO DRAIN. MUST CORRECT AND MAINTAINT.

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 AND CEILING IN MEAT CUTTING ROOM IN NEED OF CLEANING TO REMOVE DUST BUILD UP. MUST CLEAN AND MAINTAIN.

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

Inspector’s note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS MISSING IN MEAT COOLER AND SHEILDS IN POOR REPAIR IN COOLER. SHEILDS MUST BE PROPERLY MAINTAINED THROUGHOUT STORE WITH TUBES AND END CAPS. MUST CORRECT AND MAINTAIN.

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

Inspector’s note: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. CUSTOMER WASHROOMS IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. LEAK IN PRODUCE SALES AREA IN NEED OF REPAIR. LEAK UNDER DISPLAY CASES. MUST CORRECT.

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. THERMOMETERS NEEDED IN DELI MEAT STORAGE AREA. MUST INSTALL AND MAINTAIN.

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. SOME OF THE AIR CURTAINS IN POOR REPAIR AND SOME NOT CLEAN. INSTRUCTED TO REPLACE THE THE BROKEN AIR CURTAINS AND CLEAN ALL AIR CURTAINS THROUGH OUT.

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. THE FLOORS NOT CLEAN IN THE BACK STORE ROOMS. INSTRUCTED TO CLEAN SAME.

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 THE BACK STORE ROOM UNDER THE PALLETS NOT CLEAN, AND IN SOME OF THE TOILET ROOMS. INSTRUCTED TO CLEAN.