Huck Finn

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

Inspector’s note: Observed bulk food container with no label stating common name of ingredient. Instructed person in charge to label all bulk ingredients not in original container.

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

Inspector’s note: Observed fly paper in rear prep area and rear staff restroom. Instructed person in charge to remove and request insect control device from licensed pest control technician.

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

Inspector’s note: Observed large pots in rear storage not inverted. Instructed person in charge to invert all kitchenware (pots/pans) while not in use to prevent contamination.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed broken wall tile at base of wall under handsink nearest dish washing area. Instructed person in charge to repair and maintain.

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

Inspector’s note: 3-302.12: observed bulk food container with no label stating common name of ingredient. Instructed person in charge to label all bulk ingredients not in original container.

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

Inspector’s note: 6-202.13: observed fly paper in rear prep area and rear staff restroom. Instructed person in charge to remove and request insect control device from licensed pest control technician.

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

Inspector’s note: 4-904.11: observed large pots in rear storage not inverted. Instructed person in charge to invert all kitchenware (pots/pans) while not in use to prevent contamination.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11: observed broken wall tile at base of wall under handsink nearest dish washing area. Instructed person in charge to repair and maintain.

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

Inspector’s note: Observed bulk food container with no label stating common name of ingredient. Instructed person in charge to label all bulk ingredients not in original container.

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

Inspector’s note: Pobserved fly paper in rear prep area and rear staff restroom. Instructed person in charge to remove and request insect control device from licensed pest control technician.

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

Inspector’s note: Observed large pots in rear storage not inverted. Instructed person in charge to invert all kitchenware (pots/pans) while not in use to prevent contamination.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed broken wall tile at base of wall under handsink nearest dish washing area. Instructed person in charge to repair and maintain.

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

Inspector’s note: Observed food items stored in containers in walk-in freezer and prep area coolers uncovered. Instructed to provide food grade lids and/or covers. Observed food containers stored on the floor in the walk-in cooler, walk in freezer and storage areas. Instructed to store properly store by elevating at least six inches from the floor on raised shelving units.

In-use utensils weren’t stored properly.

Inspector’s note: Observed scoops for dry storage containers stored directly inside of the container. Instructed to store properly between usage.

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

Inspector’s note: Observed aluminum foil used on food items stored in the walk-in cooler and freezer and prep coolers. Instructed to use food grade storage bags/plastic wrap or food grade lids.

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

Inspector’s note: Observed no covered receptacle in employee washroom. Instructed to provide cover.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed mops drying/stored improperly. Instructed to store properly in mounted position to dry properly between usage and prevent pest harborage.

Thermometers were missing or inaccurate.

Inspector’s note: Missing thermometers for coolers at front prper area. Instd to provide and maintain

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

Inspector’s note: Dry storage containers not labeled with common name. Instd to label with common name and maintain

Ventilation or lighting was inadequate.

Inspector’s note: Missing lightshield for light in warewashing area. Instd to provide lightshield and maintain

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths improperly stored. Instd to store in sanitizing solution when not in use

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

Inspector’s note: Multi use equipment not inverted during storage. Instd to invert during storage and maintain

Thermometers were missing or inaccurate.

Inspector’s note: Missing thermometers in front and rear prep coolers. Instd to obtain and maintain

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths improperly stored. Instd to store in sanitizing solution when not in use.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All wiping cloths must be stored in a clean sanitizing solution when not in use. Correct and maintain.

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

Inspector’s note: May not store knives between wall and equipment. Instructed to remove and correct.

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

Inspector’s note: Large can opener in need of detail cleaning to remove build up. Instructed to clean and maintain.

Equipment and surfaces were dirty.

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

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors throughout in need of detail cleaning in dish area, bakery area and cook line. Grout lines in need of cleaning to remove all build up instructed to clean and maintain.

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

Inspector’s note: All bulk food containers in need of labeling with commodity name. Must correct and maintain.

In-use utensils weren’t stored properly.

Inspector’s note: All utensils when not in use must be stored properly, may not be left on table. Instructed to store in a food item or put in sink.

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

Inspector’s note: Cutting boards in need of detail cleaning or replacing to remove or build up of dark cuts. Repair or replace.

Garbage wasn’t handled or stored properly.

Inspector’s note: Outdoor garbage area in need of cleaning to remove the build up of old leaves and such. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors throughout in need of cleaning under and around all equipment. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Walls in bakery and line area in need of cleaning to remove all food splatter. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: The following in need of cleaning: racks for trays on bakery side to remove all build up. Clean and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths not properly stored when not in use. Instructed to store in sanitizing solution (must be at the required ppm) when not in use. Maintain same.

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

Inspector’s note: The can opener in the food prep with rust and debris. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Found the following not clean: -interior/exterior of the deep fryer -interior/exterior of the oven -the storage racks inside all coolers and in the storage areas instructed to detail clean all to remove the thick accumilation of food, dirt and grease. Maintain same.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: The interior/exterior of all floor drains, floors in all corners, under/around all heavy equipment, coolers/cooking equipment, storage racks and inside the walk in coolers with thick build up of food, dirt, grease and debris. Instructed to give floors a good detail cleaning. Maintain same. -walls and ceiling with dirt/dust and food spills in the rear food preparation area. Instructe to detail clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Mops not properly dried. Instructed to hang up for proper drying when not in use. Maintain same.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Water stained ceiling tiles in the front prep/service area. Instructed to replace and maintain.

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

Inspector’s note: Observed the following items not clean ,#10 can opener,rear slicer,and rear prep table, instructed to clean and sanitize. Also clean interior of microwave cook station.

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 storage area, and dish area, instructed to clean under and around storage shelves, and equipment.

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

Inspector’s note: Cutting board on front prep line in need of replacing. Worn discolored. Must replace and maintain.

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

Inspector’s note: Bakery area in need of cleaning to remove all food spills and build up. Must clean and maintain.

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

Inspector’s note: New rubber gaskets needed on reach in coolers must correct and maintain.

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

Inspector’s note: The following in need of cleaning: all cooking equipment, donut equipment, all drink dispensors, interior of ice machine, and reach in coolers to remove all build up. Must clean and maintain.

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

Inspector’s note: Floors through out in need of cleaning to remove all food spills and build up. Must clean and maintain.

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

Inspector’s note: Hole in wall near dish machine in need of repair. Must correct and maintain.

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

Inspector’s note: Light sheilds in bakery side in need of cleaning to remove all debris. Must clean and maintain.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: All ice scoops must be stored in a clean sanitized container. Correct and maintain.

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

Inspector’s note: Observed rear handsink next to prep table with no splash guard, same at front prep area (before mixer), instructed to provide in both areas or move front mixer.

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

Inspector’s note: Observed the following not clean: front syrup nozzles, rear #10 can opener, and cup cake tray's @ glaze station, instructed to clean and sanitize the above items.also clean interior of cook prep area microwave, front 2 door cooler(under counter) and observed ice build up at the bakery 3 door freezer, iinstructed to defrost and clean freezer.

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

Inspector’s note: Observed cracked/missing floor tile in front mixing machine/dish area in bakery, instructed to reair/replace.

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

Inspector’s note: Observed the rear bakery ceiling light shields not clean,

Food handler requirements met

Inspector’s note: Observed no food handler certificates on premises at this time, given copy of idph's food handler info., instructed to provide.

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

Inspector’s note: Some food containers not labeled. Must label them

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

Inspector’s note: Clean the donut machine top sides, front, back inside of mixers, oven fryers, cabinets, donut fryer, interior and exterior of pop machine, reach in coolers, steam table, prep tables cooking equipment, hoods above shelves.

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

Inspector’s note: Floors throughout in need of detail cleaning under and around all equipment under storage shelves, walk-in freezers, storage areas, water heater area, and donut prep area. Detail clean and where needed. 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 in bakery area, front prep line in need of cleaning has splashed on food debris. Must clean and maintain at all times

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Need to provide themometers in the two door coolers under the counter in the front prep aera.

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

Inspector’s note: All unnecessary clutter in the back water heater room in need of cleaning and organizing to properly store employees belongings. Must correct and maintain at all times.

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

Inspector’s note: Cutting board at front prep line not clean, stained. Instd to repair/replace same.

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

Inspector’s note: Lightshileds thru-out not clean. Clean same.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Wiping cloths improperly stored. Instd to store properly in sanitizing solution.

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

Inspector’s note: Floors through out in need of cleaning to remove all build. Must clean 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 under dishmachine in need of cleaning to remove all food splatter and build up. Must correct and maintain at all times.

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

Inspector’s note: Must install handsink at front wait area.

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

Inspector’s note: All food handlers including wait staff and front counter person must wear hair restraints and or long hair tied completely back at all times while in food prep area. Must correct and maintain at all times.

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

Inspector’s note: Knives must be stored in a clean sanitized container not stuck between a cabinet and a wall. Must correct and maintain at all times.

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

Inspector’s note: The following in need of cleaning: all cooking equipment on food side, interior of ice machine, drink dispensor at southend of counter to remove large amounts of 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: Floors in dish area in need of cleaning to remove all build up. Must clean 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 in storage area, front prep line in need of cleaning to remove splatters and 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 faucet in ladies room in need cof repair. Must correct and maintain water at city pressure at all times.

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

Inspector’s note: Knives must be stored in a clean sanitized container not stuck between a cabinet and a wall. Must correct and maintain at all times.

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

Inspector’s note: The following in need of cleaning: all cooking equipment on food side, interior of ice machine, drink dispensor at southend of counter to remove large amounts of 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: Floors in dish area in need of cleaning to remove all build up. Must clean 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 in storage area, front prep line in need of cleaning to remove splatters and dust 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. LEAK AT FAUCET IN LADIES ROOM IN NEED COF REPAIR. MUST CORRECT AND MAINTAIN WATER AT CITY PRESSURE AT ALL TIMES.

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

Inspector’s note: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS, ALL SERVERS MUST HAVE HAIR RESTRAINTS. 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. KNIVES MUST BE STORED IN A CLEAN SANITIZED CONTAINER NOT STUCK BETWEEN A CABINET AND A WALL. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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: ALL COOKING EQUIPMENT ON FOOD SIDE, INTERIOR OF ICE MACHINE, DRINK DISPENSOR AT SOUTHEND OF COUNTER TO REMOVE LARGE AMOUNTS OF 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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN DISH AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN 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. WALLS IN STORAGE AREA, FRONT PREP LINE IN NEED OF CLEANING TO REMOVE SPLATTERS AND DUST 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. LEAK AT 2 COMPARTMENT SINK FAUCET IN NEED OF REPAIR. 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: 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. ALL UTENSILS FOR DONUTS IN NEED OF CLEANING AND MAINTAINING.

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. CABINETS IN THE FRONT IN NEED OF REPAIR TO PROPERLY SEAL TO STORE ALL EMPLOYEES BELONGINGS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. MUST CLEAN ALL COOKING EQUIPMENT AND MAINTAIN CLEAN AT ALL TIMES. MUST CLEAN ALL CONTACT SURFACES.

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. MUST CLEAN FLOORS THROUGHOUT, REMOVE ALL STANDING WATER. MUST CLEAN 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. MUST CLEAN ALL AIR VENTS TO REMOVE DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. TOILET EROOM DOORS IN NEED OF CLEANING TO REMOVE ALL 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. LEAK AT 3 COMPARTMENT SINK FAUCET. MUST REPAIR 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. ALL UNNECESSARY CLUTTER AT FRONT CABINETS IN NEED OF CLEANING AND ORGANIZING TO PROPERLY STORE EMPLOYEES BELONGINGS. 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. NEW CUTTING BOARDS NEEDED. WORN, DISCOLORED WITH DEEP CUTS. MUST 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: ALL COOKING EQUIPMENT, DONUT EQUIPMENT, SODA, MILK AND JUICE DISPENSORS, SHELVES IN WALK-IN AND REACH-IN COOLERS. MUST CLEAN TO REMOVE HEAVY BUILD UP OF FOOD DEBRIS AND GREASE. 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. FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT UNDER STORAGE SHELVES, WALK-IN FREEZERS, STORAGE AREAS, WATER HEATER AREA, AND DONUT PREP AREA. DETAIL CLEAN AND REGROUT WHERE NEEDED. 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. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. 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. SLOW DRAINING HAND SINK ON DONUT PREP SIDE. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER. WIPING CLOTMUST CORRECT AND MAINTAIN AT ALL TIMES. 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. THE LARGE FOOD CONTAINERS NOT LABELED FLOUR,SALT ECT. INSTRUCTED TO LABEL SAME.

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. THE FOLLOWING NOT CLEAN THE DONUT FRYERS,THE HOODS AND FILTERS ABOVE, SHELVES IN THE FOOD STORAGE ROOM AND THE TRAVEL RACKS. INSTRUCTED IN CLEAN SAME.

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. SOME THERMOMETERS ARE MISSING IN THE WALK IN COOLER AND REACH IN COLLERS. INSTD. TO PROVIDE SAME.