KEVIN'S HAMBURGER HEAVEN

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOESN'T HAVE A FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(NO CITATION ISSUED)

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (EGGS,POTATOE,SOUP,GRITS,HAM,ETC.)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN APPX."1/2-3/4" GAP ALONG BOTTOM OF NORTH AND SOUTH PARKING LOT DOORS.MUST MAKE DOORS TIGHT FITTING.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED A LARGE PLASTIC BOTTLE HALF FILLED WITH ORANGE JUICE STORED/EMBEDDED INSIDE OF FRONT ICE BIN AT SODA MACHINE WHERE ICE IS USED FOR HUMAN CONSUMPTION.PRODUCT AND ICE WAS REMOVED AND DISCARDED.MUST MAINTAIN AT ALL TIMES.APPX.32OZ.$2.(PRIORITY FOUNDATION 7-38-005)(COS)(CITATION ISSUED)

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLE,FRYER CABINET,WINDOW SILLS IN DINING AREA.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE GARBAGE CANS WITH LIDS IN BOTH UNISEX TOILET ROOMS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REMOVE MASSIVE AMOUNT OF UNUSED EQUIPMENT STORED IN PARKING LOT AGAINST BUILDING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DUST BUILD UP FROM ALL VENTILATION VENT COVERS THROUGHOUT.

APPROVED THAWING METHODS USED - Comments: FOUND FROZEN BEEF THAWING AT ROOM TEMPERATURE IN REAR FOOD PREPARATION AREA. MUST THAW FOOD UNDER RUNNING WATER, IN COOLER, BY MICROWAVE OR DURING THE COOKING PROCESS.

PROPER DATE MARKING AND DISPOSITION - Comments: FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS(VARIETY OF SAUCES, SOUP, AND COOKED RICE) HELD FOR 24 HOURS WITHOUT A DISCARD DATE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED STEAK, BURGERS, EGGS ETC. ON MENU, SAID ITEMS CAN BE ORDERED UNDER COOKED. FACILITY PROVIDES FOOTNOTE AND DISCLOSURE BUT NO REMINDER BY ASTERISK WAS NOTED ON MENU. INSTRUCTED TO ASTERISK ALL FOOD ITEMS THAT CAN BE ORDERED UNDER COOKED. FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. 7-38-005.NO CITATION ISSUED.

APPROVED THAWING METHODS USED - Comments: FOUND FROZEN BEEF THAWING AT ROOM TEMPERATURE IN REAR FOOD PREPARATION AREA. MUST THAW FOOD UNDER RUNNING WATER, IN COOLER, BY MICROWAVE OR DURING THE COOKING PROCESS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF THE GRILL AND UNDERNEATH THE GRILL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN THE WALL BEHIND AND UNDER GRILL TO REMOVE GREASE, CLEAN THE FLOOR UNDER GRILL IN FRONT PREP AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO CLEAN THE CEILING VENTS AND LIGHT SHIELDS IN PREP AREAS WHERE NEEDED TO REMOVE DUST. ALSO CLEAN THE CEILING VENTS IN THE PUBLIC WASHROOM TO REMOVE DUST. THE VENTS ABOVE THE COOKING EQUIPMENT IN BOTH PREP AREAS NEED CLEANING; CLEAN VENTS.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED OVER 36 RAW EGGS AT PREP COUNTER IN BASIN AT INTERNAL TEMPERATURE OF 82F DEGREES. INSTRUCTED TO MAINTAIN COLD FOOD ITEMS AT 41F OR LOWER. MANAGER IMMEDIATELY DENATURED AND DISCARDED EGGS APPROX 3LBS AT $6.00. PRIORITY VIOLATION 7-38-005.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST PROPERLY STORE UNUSED WIPING CLOTHS IN CHEMICAL SANITIZING SOLUTION WHEN NOT IN USE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST DETAIL CLEAN/SANITIZE INTERIOR BOTTOM OF ALL REFRIGERATION UNITS OF MEAT JUICES AND FOOD DEBRIS. MAINTAIN AT ALL TIMES.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE COVERED RECEPTACLE IN WASHROOM WHICH IS USED BY WOMEN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS THROUGHOUT THE FACILITY WITH FOOD DEBRIS AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: FOUND SUGAR AND RICE IN WHITE CONTAINERS NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO BACK FLOW PREVENTION DEVICE ON THE UTILITY SINK. INSTRUCTED TO PROVIDE AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A 2 DOOR REFRIGERATOR IN THE REAR STORAGE/PREP AREA BROKEN AND NOT IN USE. INSTRUCTED TO REMOVE OR REPAIR AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS THROUGHOUT THE FACILITY WITH FOOD DEBRIS AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE BOTTOM OF THE STAFF TOILET ROOM DOOR IN DISREPAIR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN

PREVIOUS CORE VIOLATION CORRECTED - Comments: CONTINUED NON COMPLIANCE FOR VIOLATION 58 All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs), AND VIOLATION. CORE VIOLATIONS NOT CORRECTED IN THE TIME FRAME SPECIFIED ON THE INSPECTION REPORT ARE CLASSIFIED AS A PRIORITY FOUNDATION VIOLATION 7-42-090

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT TIME OF INSPECTION. A CITY OF CHICAGO FOOD SERVICE MANAGER SHALL BE ON SITE AT ALL TIMES TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED EGGS OUT OF TEMPERATURE(53.5F-57.3F) IN THE REAR AND FRONT PREP AREA. MANAGER VOLUNTARILY DISCARDED 10LBS VALUED AT $14. TCS FOODS SHALL BE HELD AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NOTED ESTABLISHMENT SERVING UNDER COOKED FOOD ITEMS (HAMBURGERS AND STEAKS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: FOUND SUGAR AND RICE IN WHITE CONTAINERS NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SUGAR AND RICE IN CONTAINERS WITHOUT BEING COVERED. INSTRUCTED TO COVER AND MAINTAIN

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED LARGE BAGS OF POTATOES STORED ON THE FLOOR IN THE REAR STORAGE/PREP AREA. INSTRUCTED TO PROPERLY STORE 6 INCHES R MORE OFF THE FLOOR AND MAINTAIN

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED THE 3 COMPARTMENT SINK DRAINING SLOWLY. INSTRUCTED TO REPAIR AND MAINTAIN

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO BACK FLOW PREVENTION DEVICE ON THE UTILITY SINK. INSTRUCTED TO PROVIDE AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE BOTTOM OF THE STAFF TOILET ROOM DOOR IN DISREPAIR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS THROUGHOUT THE FACILITY WITH FOOD DEBRIS AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A 2 DOOR REFRIGERATOR IN THE REAR STORAGE/PREP AREA BROKEN AND NOT IN USE. INSTRUCTED TO REMOVE OR REPAIR AND MAINTAIN

PREVIOUS CORE VIOLATION CORRECTED - Comments: CONTINUED NON COMPLIANCE FOR VIOLATION 58 All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs), AND VIOLATION. CORE VIOLATIONS NOT CORRECTED IN THE TIME FRAME SPECIFIED ON THE INSPECTION REPORT ARE CLASSIFIED AS A PRIORITY FOUNDATION VIOLATION 7-42-090

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASH SIGNAGE AT THE FRONT PREP HAND WASHING SINK. HAND WASH SINK SIGNAGE GIVEN TO THE MANAGER. INSTRUCTED TO MAINTAIN

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK IN THE DISH WASHING/REAR PREP AREA COMPLETELY CLOGGED AND GREY WATER ON THE FLOOR UNDER NEATH THE HAND WASH SINK. A HAND WASHING SINK MUST BE MAINTAINED SO THAT IT IS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE.PRIORITY FOUNDATION VIOLATION 7-38-030(c). CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION - Comments: VARIETY OF FOODS NOT PROPERLY LABELED (SAUCES, HAM, CHICKEN, ETC.) STORED INSIDE THE REAR 2 DOOR REFRIGERATOR AND FRONT PREP COOLER. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS AND STEAKS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETERS IN THE COOLERS AND REFRIGERATORS. INSTRUCTED TO PROVIDE AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNNECESSARY ITEMS THROUGHOUT THE FACILITY SUCH AS BOXES, PERSONAL ITEMS, MAINTENANCE TOOLS, ETC. INSTRUCTED TO ORGANIZE, CLEAN, AND ,MAINTAIN

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED 2 EMPLOYEES WITHOUT A FOOD HANDLER TRAINING CERTIFICATE; INSTRUCTED THE PIC THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE

ALLERGEN TRAINING AS REQUIRED - Comments: All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING FAUCET HANDLE ON 3-COMPARTMENT SINK. PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. INSTALL UTILITY SINK FOR PROPER WASTE WATER DISPOSAL.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REACH-IN COOLERS NOT MAINTAINING PROPER TEMPERATURE 61F, 60.8F, 57.2F, 50.1F INSTRUCTED TO REPAIR/REPLACE COOLERS. ALL COOLERS MUST MAINTAIN 40F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-05A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD STORED IN COOLERS AT IMPROPER TEMPERATURE HAMBURGER PATTIES 58F, STEAK 48.1F, RICE 47.9F, ETC. INSTRUCTED MANAGER TO DISCARD ALL FOOD IN INOPERABLE COOLERS APPROXIMATELY 800LBS AND $6400 OF PRODUCT. CRITICAL VIOLATION 7-38-005A

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER ON SITE. INSTRUCTED MANAGER TO PROVIDE HOT WATER UNDER CITY PRESSURE. CRITICAL VIOLATION 7-38-030

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND SINK IN FRONT PREP AREA NOT MAINTAINED WATER LEAKING FROM DRAINPIPE. INSTRUCTED MANAGER TO REPAIR SINK FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: GREASE TRAP ON 3-COMPARTMENT SINK IN FRONT PREP AREA NOT PROPERLY MAINTAINED AND LEAKING ONTO FLOOR. INSTRUCTED MANAGER TO CLEAN AND REPAIR GREASE TRAP. SERIOUS VIOLATION 7-38-030

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL FOOD EQUIPMENT AND UTENSILS TO PROTECT FROM CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL SHELVES AND LEDGES BEHIND FRONT COUNTER MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE DAMAGED TILES ALONG BASEBOARDS IN DINING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD EQUIPMENT AND CONTACT SURFACES. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, GRILL, FRYERS, STOVE, HOLDING UNITS, CUTTING BOARDS, TOASTERS, COFFEE MACHINE, MICROWAVE, PREP TABLES, CABINETS, SHELVING UNITS, CUP HOLDERS, COUNTER, SINKS, DRAWERS, ETC.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REMOVE ALL STANDING WATER OFF FLOOR IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND WASHROOM AREAS. REPAIR FLOOR NEAR FRONT DOOR(BROKEN TILE).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE ALL MISSING CEILING TILES IN PREP AND STORAGE AREAS. CLEAN ALL STAINED LIGHT SHIELDS IN PREP AND STORAGE AREAS. CLEAN ALL WALLS BEHIND COOKING EQUIPMENT IN PREP AREAS. REPLACE ALL STAINED CEILING TILES IN ALL AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELDS IN PREP AND STORAGE AREAS. PROVIDE ADEQUATE LIGHTING IN WASHROOMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR VENTILATION FAN IN STAFF WASHROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE ALL INOPERABLE/UNUSED EQUIPMENT AND ARTICLES IN PREP AND STORAGE AREAS TO PREVENT PEST HARBORAGE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED POTS AND PANS NOT INVERTED AFTER SANITIZING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: COUNTER SEATS TORN WITH PADDING STICKING OUT. COUNTER SEATS NEED REPAIR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF ICE CREAM FREEZER NEEDS CLEANING TO REMOVE BUILT UP ICE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED MANAGEMENT TO CLEAN FLOORS AT REAR FOOD PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VENTILATION HOOD ABOVE RANGE GREASY NEEDS CLEANING AT REAR FOOD PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP NOT PROPERLY STORED.INSTRUCTED MANAGMENT ON HOW TO PROPERLY STORE A ICE SCOOP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN/SANITIZE INTERIOR OF ALL REFRIGERATION UNITS OF FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN AROUND AND IN BETWEEN HEAVY EQUIPMENT AT REAR OF DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE/REPAIR DAMAGED CEILING TILE AT REAR PREP AREA.