GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat) - 3 comaprtment sink
HACCP: Education on providing utensils with handles long enough to stay out of the food product and ensuring the handle is out of the food product toward the employee
- Critical: Wholesome, sound condition
Ham was found in the coke cooler in the storage room without a date or label and visible blue/green mold forming on the ham
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Corrected by manager voluntarily discarding the ham and education on date marking. Manager was unsure when the ham had been prepared
- Original container, properly labeled, consumer advisory
Sugar in the cabinet above the handsink in the kitchen was found without a label
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Correct by labeling all easily mistakable foods not stored in their original container
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooked rice was found stored in the refrigerator next to the hobart refrigerator without a date or label
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected by the manager voluntarily discarding rice and education on date marking. Manager stated the rice may have been from last Friday
- Thermometers provided and conspicuously placed
The hobart refrigerator in the storage room has a broken outside thermometer and no thermometer present inside of the unit
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator
Correct by repairing the broken thermometer or providing a thermometer in all mechanical refrigeration units
- Food protection during storage, prepartion, display, service, transportation
Batter was found in a large silver bowl stored on top of the tan refrigerator in storage without a lid or protection from potential contamination
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Correct by providing a protective covering over all food products at all times
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
An employee soda was found stored in front of the serving window without a lid
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The freezer beside the coke cooler in the storage room has a torn lid gasket. 2.) The freezer in the storage room across from the tan refrigerator has a broken lid exposing insulation
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled... 1.) the inside of the silverwear containers next to the coffee machines
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) the cabinet shelves above the handsink
- Single service articles not re-used
A styrofoam cup was found in the cabinet above the handsink in the kitchen being used as a container for sugar
Re-use of single-service articles is prohibited.
Correct by not reusing any single service articles and providing food grade containers for all food storage
- Plumbing installed and maintained
The faucet on the 3 compartment sink is leaking from the water spout
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing all leaks. Spoke with manager who states she has called maintenance
- Floors properly constructed, clean, drained
1.) The floors behind and below the fryer are heavily soiled
- Critical: Toxic items properly stored
1.) Lubricant spray was found stored on the top shelf of the cabinet above the hansink in the cabinet and intermingled with spices and food products
- Critical: Toxic items labeled and used properly
A chemical spray bottle was found stored next to the microwave in the kitchen without a label
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
Corrected by education. The chemical spray bottle was being used for water. Discussed labeling all spray bottles to prevent mix up
- No Certified Manager Present
No food manager on site during time of inspection.
Manager has her food handler license but is going to get her food manager class. Employee on staff does not have his food handler license. He is a new employee and will take the course by the end of the week. Discussed having a food manager on staff at all times
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1/14/2016 | Routine | 68 |
HA.CCP: Pest protection
- Food protection during storage, prepartion, display, service, transportation
Found several items (gravy, soup, ) stored in cooler with out lids.
Food must be covered in storage.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found two chest freezers (one on cook line, two in dry storage) missing handles. Make table cooler on cook line is not working.
Non food contact surfaces shall be in good repair.
- Food contact surfaces of equipment and utensils clean
Found ice tea pitchers stained.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Please defrost freezers with ice accumulation.
Please clean the inside floor to the wooden panel cooler in dry storage.
Please clean the outside surface of the microwave on cooksl line
Non food contact surfaces shall be clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
•The paper towel dispenser at the kitchen hand sink is broken.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Outside storage area clean, enclosure properly constructed
Found dumpster stored on gravel drive.
Garbage and refuse containers and compactor systems located outside shall be stored on or above a smooth, non-absorbent, easily cleanable material, such as concrete or machine-laid asphalt, graded to prevent accumulation of liquid waste.
- Floors properly constructed, clean, drained
Found paint coming off the floor in the dry storage area.
Found the mop room floor with exposed wood.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
Please clean the floor to the mop room, and under cook line equipment.
Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found several holes in wall by the fryer area.
The wall above mop sink is stained and worn.
Please clean the hand area to the mop room door.
Please clean the wall behind the fryer, the ansil pipes, and the shelf by the fryer area.
Walls shall be in good repair and clean.
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10/30/2015 | Routine | 89 |
HACCP: Provided wiping cloth haccp sheet
Sanitizer used Quats - 200ppm.
All frozen food was frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The lid to the middle deep freezer in the right storage room is in disrepair. 2) The racks to the nor-lake cooler are rusted and have peeling coating.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Observed the following locations to be soiled: ledge of the ice cream deep freezer, bottom of the Hobart stand up cooler, bin for the onions and racks of the nor-lake cooler.2) Heavy ice build up in the stand up freezer located in the office.
Clean and sanitize all food contact surfaces routinely. 2) Defrost the deep freezer.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The drawers where the scoops and other utensils are stored is soiled.
Clean and sanitize this area and all other non-food contact areas routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
The floor in the following locations is observed to be soiled: under the 3-compartment sink, behind the deep freezer in the kitchen, under the cooking equipment.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall and hood behind the cooking equipment is soiled. 2) The RFP board behind cooking equipment is bowing and coming unsealed to the wall.
1) Clean and maintain clean walls and attached equipment. 2) Seal the RFP board to the wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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7/29/2015 | Routine | 93 |
HACCP: Provided and discussed date marking haccp.
Sanitizer used is Quats. No made at this time so reviewed concentrations.
All frozen food was frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Lid of deep freezer in kitchen disrepair. 2) Lid of deep freezer in far right storageroom 3) Racks in the nor-lake cooler rusted peeling paint. 4) Shelving above the non-working prep cooler exposed wood and shelving below white microwave exposed wood.
Replace, resurfaces or other wise repair the above mentioned areas so they are smooth, easily cleanable and non-oborbent.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Interior of black microwave, door gaskets of working cooler in kitchen, racks of nor-lake cooler.
Clean and sanitize all food contact areas routinely to prevent accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: side of non-working prep cooler, sides of fryer, fire suppression nozzles of fire suppression system, shelf where pots and pans are kept.
Clean and maintain clean all non-food contact surfaces to prevent accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall next to the soda syrup rack is soiled.
- No Certified Manager Present
Discussed with owner about getting employees food handler certified. Provided info on food handler.
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1/28/2015 | Routine | 94 |
HACCP: Discussed and provided information on Date Marking. Cold foods cold, frozen foods frozen.
- Food protection during storage, prepartion, display, service, transportation
Various batters, cheese, and other condiments found without coverings. Keep items covered to ensure food protection.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Exposed wood pallet in back store room with product observed. Seal any exposed wood to ensure a smooth, durable, easy to clean surface.
- Food contact surfaces of equipment and utensils clean
Ice cream topping station, drawers below microwave, and interior of microwaves, Beverage air cooler, Nor lake cooler were all found to be soiled. Clean and sanitize routinely to ensure food protection.
- Non-food contact surfaces clean
Exterior of microwaves, top of ice machine, and handles on Beverage air cooler, Nor lake cooler, and Hobart cooler were all found to be soiled. Clean and sanitize routinely to ensure food safety.
- Floors properly constructed, clean, drained
There is carpeting being used in the office storage room under two coolers. The floors under equipment in the kitchen are soiled.
Clean all floors. Remove the carpeting under the coolers.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls under and to the left of cooking area are soiled. The vent in both men's and women's restroom found to be soiled.
Clean all vents, walls and attached equipment routinely.
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11/5/2014 | Routine | 92 |
.HACCP: Boil order information provided. Hot foods hot, cold foods cold, frozen foods frozen.
- Original container, properly labeled, consumer advisory
Various food products not labeled, including lunch meats, batters, and open containers of cheese.
All foods that are not stored in their original containers shall be labeled with the common or usual name of the food.
- Food protection during storage, prepartion, display, service, transportation
Various meats, batters, cheese, and other condiments found without coverings. Keep items covered to ensure food protection.
- Foods handled with minimal manual contact
Sanitarian observed bare hand contact with tomatoes, lettuce, and onions.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Food contact surfaces of equipment and utensils clean
Ice cream topping station, drawers below microwave, and interior of microwaves found to be soiled. Clean and sanitize routinely to ensure food protection.
- Non-food contact surfaces clean
Exterior of microwaves and top of ice machine found to be soiled. Clean and sanitize routinely to ensure food safety.
- Floors properly constructed, clean, drained
There is carpeting being used in the office storage room under two coolers. The floors under equipment in the kitchen are soiled.
Clean all floors. Remove the carpeting under the coolers.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls under and to the left of cooking area are soiled. The vent in the women's restroom is soiled.
Clean all vents, walls and attached equipment routinely.
- Critical: Toxic items properly stored
Cleaning chemicals found in basket above condiment station by serving window. Store all chemicals away from food product and equipment to ensure food safety.
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8/21/2014 | Routine | 85 |
HACCP: Discussed proper date marking and provided HACCP bulletin. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. The day or date marked by the food establishment shall not exceed a manufacturer's use-by date, if the manufacturer has determined the use by date based on food safety. If a refrigerated, ready-to-eat potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat potentially hazardous food that has been subsequently combined with additional ingredients or portions of food, the date marking shall be that of the earliest-prepared or first-prepared ingredient. Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded. Foods in containers or packages that do not bear a date or day shall be discarded.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
1) Bulk container of flour(?) was found stored unlabeled in the side dry storage room. 2) Small working container of salt(?) was found stored in the cabinet above the hand sink.
Corrected
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Hamburgers containers were found stored opened in the chest freezers. A c container of chili was found uncovered in the 3 door Nor-Lake Cooler. The sugar container was found opened in the spice storage room.
Cover all foods or ensure that the items are properly closed when stored.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The interior of the Hobart cooler in the hallway was chipping. 2) The shelving in the prep cooler in the kitchen is rusted. 3) There is cardboard being used as a liner to cover chicken in the chest freezer.
Repair, resurface or replace the shelving in the coolers. Remove all cardboard used as a liner.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) There was excessive ice build-up in the Estate chest freezer in the back office room. 2) Cardboard is being used as a divider between condiments under the phone.
Regularly defrost equipment to ensure they close properly and are maintained in proper functioning order. Replace the cardboard with plastic or other smooth, easily cleanable material that is non absorbent. 3) The hand wash sink is not sealed to the wall.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the cooler in the back office room (2 door), 2) exterior of the spice bins, 3) interior of the drawers in the kitchen with utensils, 4) ice scoop storage container, 5) interior racks of Nor-lake cooler.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) spice and dry storage racks, 2) shelving of the spice racks in the kitchen, 3) handles of the coolers and freezers, 4) transport cart in the dry storage room, 5) fan at the window, 6) microwave handles.
Clean and sanitize all non food contact surfaces routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
There is carpeting being used in the office storage room under two coolers. The floors under equipment in the kitchen are soiled.
Clean all floors. Remove the carpeting under the coolers.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls under and behind the cooking area are soiled. The ceiling vents and ceiling fans in the dining area are dusty. The vent in the women's restroom is soiled.
Clean all vents, walls and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Dustless methods in cleaning walls such as vacuum cleaning, wet cleaning, or the use of dust-arresting sweeping compounds with brooms shall be utilized. Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
- Critical: Toxic items properly stored
Personal medications were found stored intermingled with foods above the hand wash sink in the kitchen.
Corrected
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5/16/2014 | Routine | 80 |
HACCP: Keep up with pest control as needed Terminex is contractor provided.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Cutting board surfaces have grooves and pilling surfaces.
2) Racks in Norlake cooler have a chipped peeling coated surface.
Threads shall be designed to facilitate cleaning
- Food contact surfaces of equipment and utensils clean
1) Lower interior of the Norlake 3 door in back and the Beverage Air in the kitchen soiled.
2) Dump fryer baskets heavily soiled.
The food-contact surfaces of all cooking +equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
There are various surface areas in the kitchen that were soiled:front and top of the black microwave, the front of the white microwave, exterior of the metal warmer, sides of fryers and cooler next to fryers, lower front of the ice machine, containers holding sprinkles that have grooved lids, the drop in pump top containers olding ice cream toppings, microwave handle in the freezer room.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Flooring behind the grease trap, along the baseboard behind cooking equipment and behind the larger freezers in freezer room soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls under and behind cooking area are soiled.
Wall mount cabinet above Beverage Air cooler is soiled underneath from splatter.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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12/11/2013 | Routine | 93 |
|HACCP: Date mark all mozzarella cheeses - shredded, sliced, ball form etc.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the Norlake cooler are damaged and the coated surface is chipping and peeling off.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
1) Ice cream dispensing nozzles on Edy's machine are soiled.
2) Metal ice guide soiled in ice machine.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) Base of the hpot well on counter soiled. 2) Lower shelf holding pots and pans near door soiled. 3) Front of grill around knobs soiled.
4) Fryer dump baskets soiled with food debris build up. 5) Underside of shake machine top above the shaft is soiled with splatter. 7) Metal to go cup lid holder is soiled.8)Top of freezer is main cooler room soiled. 9) Some of the metal pans in kitchen holding various articles are soiled on outsides.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Hand washing sinks installed, located, accessible
H'andsink in kitchen with metered faucets are only running for 12 to 13 seconds. Self-closing, slow closing, or metering faucet used shall be designed to provide a flow of water for at least 15 seconds without the need to reactivate the faucet
- Floors properly constructed, clean, drained
1) Floors in the main freezer cooler room have damaged lifting tile.
2) Floor under the right side of the 3 bay sink is soiled along baseboard.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Exhaust hood above stove is soiled with grease on left side panel, on suppression lines, and along outside edge of trough.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/31/2013 | Routine | 89 |
HA|CCP: It is important to remove all droppings from pests from the facility in order to monitor any new activity. Clean floors and clean and disinfect surfaces that pests have come in contact with.
- Original container, properly labeled, consumer advisory
1) Multiple items in 3 door Norlake not labeled in any manner.
2) 2 stainless pans of white liquid in Coke cooler not labeled.
in All foods that are not stored in their original containers or whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Prepared or mixed foods must be labeled with the date of preparation.
Cooling/cooled foods must be labeled with times.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Hem, hot dogs and cheeses in the Nor Lake and Hobart coolers that require date marking were not labeled.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1, with a maximum hold time of 7 days.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Multiple foods in the Norlake cooler not covered.
Bag of sugar in store room not closed or contained.
Food whether raw or prepared, shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces designed, constructed, maintained, installed, located.
Coated racks in the Norlake cooler are damaged and present a contamination hazard.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
1) Soiled knife in drawer.
2) Soiled ceramic boat in cabinet with dishes and bottoms of several of large plastic plates on upper shelf soiled.
3) Lower interiors of the 3 door Norlake and the Hobart in hall are soiled.
4) Pizza rack on pizza oven soiled.
5) Interior of Eddy's ice cream freezer soiled.
6) Top freezer compartment and bottom of fridge on unit in office holding ice cream soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be free of accumulated soil.
- Non-food contact surfaces clean
1) Lower shelf under microwave soiled.
2) Sides of fryers soiled.
3) Underside of shelves over non working prep cooler soiled.
4) Several accessory pieces on walls soiled such as phone, filter, lines, signage etc.
5) Sides of roaster on top of Coke machine soiled.
- Plumbing installed and maintained
Leak at the faucet at the mopsink. It is not apparent if the backflow or joint is leaking.
Repair to eliminate leak.
- Floors properly constructed, clean, drained
1) Flooring under cooking equipment to rear is soiled.
2) Flooring against wall under 3 bay soiled.
3) LARGE AMOUNT OF FOOD DEBRIS, DIRT AND DROPPINGS BEHIND CHEST FREEZERS.
4) Floor damage in freezer room.
5) Dropping on floor of stock room.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Exhaust hood over cooking equipment is soiled with running grease and build up on lines.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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2/13/2013 | Routine | 80 |
Restaurant representatives - add corrected or new information about Jane's Icebox, 211 N. First St, Dunlap, IL »