Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Sep 2, 2010 | 0 |
|
Sep 24, 2010 | 100 |
|
May 13, 2011 | 100 |
|
Sep 2, 2011 | 100 |
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO 3COMP.SINK ON PREMISES FOR PROPER WASHING RINSE AND SANITIZING OF UTENSILS,NO CITATION ISSUED FACILITY HAS 2COMP SINK.SPECIAL ASSIGNMENT.INSTRUCTED TO PROVIDE 3COMP.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN FILTERS ON HOOD .
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR UNDER TWO COMPS.
VIOLATION OF 09-02-10 CORRECTED.
VIOLATION OF 09-02-10 CORRECTED.
VIOLATION OF 09-02-10 CORRECTED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Floors under and around all equipment,inside storage rooms must be clean.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.shelvings behind kitchen counters are peeling engineer aware must be smooth,easily cleanable surfaces.
The walls and ceilings shall be in good repair and easily cleaned.seal noticeable openings around plumbing/electrical fixtures were noted by kitchen areas and repair ceiling/wall section in pantry room.
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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.remove clutter from premises due to potential pest harborage, items remaining must be be stored 6' off floor for easier cleaning.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR STORAGE CABINETS,SHELVING BEHIND FRONT SERVICE COUNTER,INTERIORS OF COOLERS.
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.MUST REPAIR WATER LEAKING AT MIDDLE PIPE BENEATH THE 3 COMP SINK LOCATED IN KITCHEN.
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Name |
Address |
Distance |
---|---|---|
Don Diablo | 3749 W Fullerton Ave, Chicago | 0.11 miles |
Fonda Del Mar, Inc. | 3749 W Fullerton Ave, Chicago | 0.11 miles |
Dona Maris | 3757-3759 W Fullerton Ave, Chicago | 0.12 miles |
Latin American Bakery | 3736 W Fullerton Ave, Chicago | 0.13 miles |
Peachtree Nursery and Learning Center, Inc. | 3811 W Fullerton Ave, Chicago | 0.13 miles |
La Perla Tapatia #2 | 3800-03810 W Fullerton Ave, Chicago | 0.13 miles |
Peachtree Nursery and Learning | 3817 W Fullerton Ave, Chicago | 0.13 miles |
Mozart Elementary School | 2200 N Hamlin, Chicago | 0.14 miles |
Perejil Restaurant, Inc. | 3835 W Fullerton Ave, Chicago | 0.16 miles |
Taqueria Perejil | 3835 W Fullerton Ave, Chicago | 0.16 miles |
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