Sweet Station
Last inspected: Aug 26, 2011
95
Score
Sweet Station has been inspected six times since 2010. Sweet Station was last inspected on Aug 26, 2011. Low risk means the most recent visit produced few or no significant findings. Public records show no inspections at Sweet Station since Aug 26, 2011, so this file may not reflect current conditions.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 11 violations before that.
“Food and non-food contact surfaces properly designed” accounts for the largest share of issues, appearing five times across the record.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 26, 2011
Tag Removal
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REMOVE LARGE POTS UNABLE TO FIT INSIDE THREE COMPARTMENT SINK ON 2ND FLOOR.
32
95
Aug 23, 2011
Routine
10 minor violations.
View 10 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND HELD FOR INSPECTION TAGGED DISPLAY CASE BEING USED TO STORE POTENTIALLY HAZARDOUS FOODS AT 88.4F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 140F OR ABOVE, DISPLAY CASE REMAINS TAGGED AT THIS TIME. ALSO,FOUND REAR BEVERAGE REFRIGERATOR AT IMPROPER TEMPERATURE OF 48.2F. HELD FOR INSPECTION TAG PLACED ON UNIT. INSTRUCTED TO MAINTAIN COLD TEMPERATURE AT 40F AND BELOW. FOUND ADDITIONAL PREP COOLER ON 2ND FLOOR AT 57.5F. HELD FOR INSPECTION TAG PLACED ON UNIT. INSTRUCTED TO MAINTAIN AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005(A) ISSUED.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND READY TO EAT 12 EGG CUSTARDS INSIDE TAGGED DISPLAY CASE AT 86.5F, 1LB OF COOKED BEANS, 2 GALLON MILK AT 47.6-48.2F INSIDE REAR BEVERAGE REFRIGERATOR, AND 25LBS OF COOKED CHICKEN, COOKED PORK, COOKED BEEF, COOKED INTESTINE, PORK SLABS, HANGING RAW DUCKS INSIDE WALK-IN COOLER AT IMPROPER TEMPERATURES: 44.6F-60.2F, NO TIME/TEMPERATURE LOGS PROVIDED. SAID PRODUCTS LOCATED INSIDE WALK IN COOLER WERE PREPARED 08/22/11 PER MANAGER. INSTRUCTED TO KEEP HOT FOODS AT 140F AND ABOVE, COLD FOODS AT 40F AND BELOW, AND COOL HOT FOODS FROM 140F TO 70F IN TWO HOURS AND 70F TO 40F IN FOUR HOURS. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS A THIS TIME. APPROXIMATE VALUE: $200.00. CRITICAL 7-38-005(A) ISSUED.
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS ON 2ND FLOOR, READY TO EAT PREPARED FOODS INSIDE WALK-IN COOLER AND REFRIGERATION UNITS. ALSO, LABEL PACKAGED INDIVIDUAL CONTAINERS OF DESSERTS AT FRONT REFRIGERATED DISPLAY CASE.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE PLASTIC, DUCT TAPE FROM PREP SHELVES, REMOVE MILK CRATES BEING USED TO STORE STOCK ON 2ND FLOOR AND REPLACE WITH RACKS/SHELVES TO STORE STOCK ITEMS AT REAR DRY FOOD STORAGE AREA. REMOVE LARGE POTS UNABLE TO FIT INSIDE THREE COMPARTMENT SINK ON 2ND FLOOR.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR PANEL OF ICE MACHINE, FILTERS AT VENTILATION HOOD, TRACKS AT DISPLAY CASE AT FRONT SERVICE AREA, SHELVES INSIDE REAR BEVERAGE REFRIGERATOR.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS AROUND TWO COMPARTMENT SINK AT 1ST. FLOOR AND REGROUT FLOOR TILES AS NEEDED ON 2ND FLOOR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS BEHIND PREP COOLER ON 1ST. FLOOR, CLEAN CEILING SECTIONS AT PREP AREA ON 2ND FLOOR TO REMOVE STAINS AND OR REPLACE SAID PANELS, CLEAN FAN GUARD INSIDE REAR BEVERAGE REFRIGERATOR. CLEAN WALLS ALONG STAIRCASE BY STORAGE CABINETS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: CLEAN LIGHT SHIELDS ON 1ST. AND 2ND FLOOR AS NEEDED.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE SINK STOPPERS FOR TWO COMPARTMENT SINK ON 1ST. FLOOR. REPAIR LEAKS AT FAUCET AND HANDLES AT UTILITY SINK. PROVIDE DIPPER WELL WITH COLD RUNNING WATER FOR HAND DIPPED ICE CREAM.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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. PROVIDE INTERNAL THERMOMETERS FOR COOLERS ON 1ST. FLOOR BY BEVERAGE PREP AREA AND COOLER ON SECOND FLOOR.
40
61
Mar 9, 2011
Reinspection
3 minor violations.
View 3 violations
Water source: safe, hot & cold under city pressure
Inspector notes: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. FOUND NO HOT RUNNING WATER AT ALL PLUMBING FIXTURES. INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER AT PLUMBING FIXTURES AT ALL TIMES. MANAGER ADJUSTED TEMPERATURE GAUGE AT HOT WATER TANK. CRITICAL 7-38-030 ISSUED.
9
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO PROVIDE SELF DRAINING ICE BIN TO STORE ICE USED FOR CUSTOMER BEVERAGES. REMOVE CARDBOARD LINING FROM PREP SHELVES AND INSIDE WALK-IN COOLER. USE FOOD GRADE CONTAINERS, DO NOT USE SHOPPING BAGS TO STORE FOOD ITEMS.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR DRAINS ON 2ND FLOOR. KEEP FLOORS DRY ON SECOND FLOOR.
34
86
Mar 2, 2011
Complaint
7 minor violations.
View 7 violations
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE WASTE GREASE AREA NOT MAINTAINED. EXCESSIVE GREASE SPILLS SURROUNDING GROUND AND AT REAR EXIT DOOR. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREA AND MAINTAIN AT ALL TIMES TO PREVENT HARBORAGE. ALSO, NOTED LITTER AROUND OUTSIDE GARBAGE DUMSPTER. INSTRUCTED TO CLEAN AND REMOVE LITTER. SERIOUS 7-38-020 ISSUED.
19
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION ON 11/02/10 INSPECTION #422282: #30 LABEL READY TO EAT PREPARED FOODS INSIDE WALK-IN COOLER AND REFRIGERATION UNITS. LABEL PACKAGED FROZEN FOOD ITEMS INSIDE WALK-IN FREEZER, #31 INSTRUCTED TO PROPERLY STORE MULTI-USE KNIVES INVERTED IN CLEAN, DESIGNATED AREA, AND REMOVE FROM STORING BETWEEN PREP TABLES,#35 CLEAN SOILED CEILING PANELS AT 2ND FLOOR PREP AREA, SEAL OPENINGS AROUND PIPING AND CONDUITS AT CEILING AND WALL BASE ON 2ND FLOOR. CLEAN DUSTY CEILING VENTS AT 2ND FLOOR PREP AREA. SEAL CRACKS/CREVICES AT 2ND FLOOR ALONG WALL BASE TO PREVENT PEST HARBORAGE. SEAL OPENINGS BETWEEN DINING BOOTHS, #36 PROVIDE LIGHT SHIELDS WITH END CAPS OR SHATTER PROOF BULBS FOR FOOD DISPLAY CASE AT FRONT SERVICE AREA, #38 REPLACE LEAKS AT COLD WATER HANDLES AT UTILITY SINK, PROVIDE HOT AND COLD WATER HANDLES THAT CORRESPOND TO HOT AND COLD WATER AT HAND WASH SINK IN 1ST. FLOOR PREP AREA, #42 FOODHANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOODS. SERIOUS 7-42-090 ISSUED.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO PROVIDE SELF DRAINING ICE BIN TO STORE ICE USED FOR CUSTOMER BEVERAGES. REMOVE CARDBOARD LINING FROM PREP SHELVES AND INSIDE WALK-IN COOLER. USE FOOD GRADE CONTAINERS, DO NOT USE SHOPPING BAGS TO STORE FOOD ITEMS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN AND SANITIZE EXTERIOR OF STOVES, UNDER AROUND COOKING EQUIPMENT, VENTILATION HOOD/FILTERS, FOOD RACKS, PREP SHELVES, FAN GRID COVER INSIDE REFRIGERTOR BY REAR EXIT DOOR, CLEAN PLATES STORAGE SHELVES AT 1ST. FLOOR AND 2ND FLOOR.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR SECTIONS AT 1ST. FLOOR AROUND SEATING BOOTHS, BY REAR EXIT DOOR STORAGE AREA, AND 2ND FLOOR BAKERY PREP AREA TO REMOVE DARK STAINS. CLEAN FLOOR DRAINS ON 2ND FLOOR. REGROUT FLOOR TILES ON 2ND FLOOR BY THREE COMPARTMENT AND TWO COMPARTMENT SINK AND PREP AREA.
34
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: PROVIDE SELF CLOSING DEVICE AT TOILET ROOM ON 2ND FLOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: COLD WATER HANDLE IS STRIPPED AT TWO COMPARTMENT SINK ON 1ST. FLOOR. INSTRUCTED TO REPAIR SAME.
38
70
Nov 10, 2010
Reinspection
11 minor violations.
View 11 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND FRONT HOT HOLDING DISPLAY UNIT AT IMPROPER TEMPERATURE OF 88.3F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 140F OR HIGHER AT ALL TIMES. HELD FOR INSPECTION TAG PLACED ON UNIT. FAX LETTER TO 312-746-4240 WHEN UNIT MAINTAINS PROPER HOT HOLDING TEMPERATURE. CRITICAL 7-38-005 (A) ISSUED.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All hot food shall be stored at a temperature of 140F or higher. FOUND READY TO EAT POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE SAID HOT HOLDING UNIT: 7 HOT DOG FILLED BUNS, 6 FRIED PORK BALLS, 12 EGG CUSTARDS AT 82.1-100.2F. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID ITEMS. APPROXIMATE VALUE $25.00. INSTRUCTED TO MAINTAIN HOT FOOD TEMPERATURE AT 140F AND ABOVE AT ALL TIMES. CRITICAL 7-38-005(A) ISSUED.
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: FOUND NO PAPER TOWELS AT WASHBOWL IN STAFF TOILET ROOM AND EXPOSED HAND WASH SINK ON 1ST. FLOOR PREP AREA. ALSO, HOT WATER HANDLE STRIPPED FROM WASHBOWL IN STAFF TOILET ROOM. MANAGER PROVIDED PAPER TOWELS AT SAID SINKS AND HOT WATER HANDLE REPLACED/REPAIRED DURING INSPECTION. CRITICAL 7-38-030 ISSUED.
12
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS ON 2ND. FLOOR, READY TO EAT, PREPARED FOODS INSIDE WALK-IN COOLER AND REFRIGERATION UNITS. LABEL PACKAGED FROZEN FOOD ITEMS INSIDE WALK-IN FREEZER.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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. INSTRUCTED TO PROPERLY STORE MULTI-USE KNIVES INVERTED IN CLEAN, DESIGNATED AREA AND REMOVE FROM STORING BETWEEN PREP TABLES.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF TWO COMPARTMENT SINK AT TEA STATION, UNDER, AROUND SINKS/GASKETS INSIDE REFRIGERATION UNITS, REAR STORAGE AREA BY EXIT DOOR, SEATING BOOTHS, AND FAN GRID COVERS INSIDE WALK-IN COOLER.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. CLEAN SOILED CEILING PANELS AT 2ND FLOOR PREP AREA, SEAL OPENINGS AROUND PIPING AND CONDUITS AT CEILING/ AND WALL BASE ON 1ST. FLOOR AND 2ND FLOOR. CLEAN DUSTY CEILING VENTS AT 2ND. FLOOR PREP AREA. SEAL CRACKS/CREVICES AT 1ST. AND 2ND FLOOR ALONG WALL BASE TO PREVENT PEST HARBORAGE. PAINT RAW WOOD SURFACE AT UPPER WALL IN DINING AREA. SEAL OPENINGS BETWEEN DINING BOOTHS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS WITH END CAPS FOR FOOD DISPLAY CASE AT FRONT SERVICE AREA AND REPLACE LIGHT BULBS AT VENTILATION HOODS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE VENTILATION ABOVE HOT TEA UNIT. PROVIDE SINK STOPPERS FOR THREE COMPARTMENT SINK. PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE AT TEA UNIT. REPLACE LEAKS AT COLD WATER HANDLES AT UTILITY SINK. PROVIDE COLD AND HOT WATER HANDLES THAT CORRESSPOND TO HOT AND COLD WATER AT HAND WASH SINK IN 1ST. FLOOR PREP AREA AND HAND WASH SINK ON 2ND. FLOOR.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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. PROVIDE METAL STEM THERMOMETERS TO CHECK INTERNAL FOOD TEMPERTURES.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. FOODHANDLERS MUST WEAR PROPER HAIR RESTRAINTS WHILE HANDLING FOODS.
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58
Nov 2, 2010
Complaint
15 minor violations.
View 15 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: 2 HANGING RAW DUCKS INSIDE WALK-IN COOLER AT 63.5F, 5 READY TO EAT, COOKED EGG CUSTARDS AT 85.2F, 5 COOKED HOT DOGS INSIDE BUNS AT 84.5F INSIDE UNREFRIGERATED NOR HEATED DISPLAY CASE, 12 INDIVIDUAL PORTIONS OF STICKY RICE ON TOP OF COUNTER TOP AT 78.4F, 12 PORK AND SESAME STUFFED FRIED BUNS ON TOP OF COUNTER TOP AT 108.7-122.1F, AND CONTAINER OF POOLED EGGS INSIDE PREP COOLER AT 56.5F AT TOP COMPARTMENT. INSTRUCTED TO MAINTAIN COLD FOODS AT 40F AND BELOW AND HOT FOODS AT 140F AND ABOVE. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID ITEMS, APPROXIMATE VALUE $50.00. CRITICAL 7-38-005(A) ISSUED.
3
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: EXPOSED HAND WASH SINK AT 1ST. FLOOR PREP AREA WITH NO PAPER TOWELS AND EXPOSED HAND WASH SINK ON 2ND. FLOOR PREP AREA WITH COLD WATER HANDLE STRIPPED. INSTRUCTED TO PROVIDE PAPER TOWELS AT SAID SINK AT ALL TIMES AND REPAIR COLD WATER HANDLE AT SAID SINK. EMPLOYEE PROVIDED PAPER TOWELS AT SAID SINK AND INSTRUCTED TO USE WASHBOWL IN STAFF TOILET ROOM ON 2ND. FLOOR WHICH IS APPROXIMATELY 5 FEET AWAY FROM SAID HAND SINK UNTIL COLD WATER HANDLE REPAIRED. CRITICAL 7-38-030 ISSUED.
11
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND INTERIOR PANEL OF ICE MACHINE WITH BLACKISH, PINK, SLIMY SUBSTANCE IN CONTACT WITH ICE CUBES USED FOR PUBLIC CONSUMPTION. INSTRUCTED TO DISCARD ICE, CLEAN, AND SANITIZE ICE MACHINE. HELD FOR INSPECTION TAG PLACED ON UNIT. ALSO, FOUND READY TO EAT MEAT AND SESAME FRIED BUNS STORED ON TOP OF TRAY OFFERED FOR SALE AT FRONT COUNTER WITH NO COVER, LID, NOR SNEEZE GUARD TO PROTECT OPEN FOOD PRODUCTS FROM CUSTOMER MISHANDLING AND CONTAMINATION. MANAGER REMOVED PRODUCTS. SERIOUS 7-38-005(A) ISSUED.
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. FOUND ONE LIVE ROACH UNDER ONE COMPARTMENT SINK AROUND PIPING AT WALL BASE AT 1ST. FLOOR PREP AREA, ONE LIVE ROACH AT WALL BASE NEXT TO ICE MACHINE ON 2ND. FLOOR. FOUND 20 DEAD ROACHES SCATTERED ALONG WALL BASE AT DINING AREA, STAIRCASE LEADING TO 2ND. FLOOR PREP AREA, ON GLASS SHELF WITH RELIGIOUS STATUE ABOVE FRONT SERVICE AREA, INSIDE LIGHT SHIELDS AT PREP AREA, INSIDE TOASTER OVEN, AND ON TOP OF CUTTING BOARD. FOUND 5 FRUIT FLIES AT WALL AND CEILING AT FRONT DISPLAY CASE. ALSO, NOTED 10 RAT DROPPINGS UNDER TABLE AT WALL BASE ON 2ND. FLOOR. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS/EQUIPMENT, RECOMMEND PEST CONTROL TO SERVICE PREMISES. ALSO, REAR EXIT DOOR WITH 1 INCH GAP UNDER SAID DOOR. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND PREVENT PEST ENTRY. SERIOUS 7-38-020 ISSUED.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS ON 2ND. FLOOR, READY TO EAT, PREPARED FOODS INSIDE WALK-IN COOLER AND REFRIGERATION UNITS. LABEL PACKAGED FROZEN FOOD ITEMS INSIDE WALK-IN FREEZER.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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. INSTRUCTED TO PROPERLY STORE MULTI-USE KNIVES INVERTED IN CLEAN, DESIGNATED AREA AND REMOVE FROM STORING BETWEEN PREP TABLES.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REMOVE ALL PLASTIC, CLOTH, AND ALUMINUM LINING FROM RACKS/SHELVES. REMOVE MILK CRATES FROM 2ND FLOOR AND REPLACE WITH RACKS/SHELVES TO STORE STOCK ITEMS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT, VENTILATION HOOD/FILTERS, PREP SHELVES, PREP TABLES, CUTTING BOARDS, INTERIOR OF TWO COMPARTMENT SINK AT TEA STATION, UNDER, AROUND SINKS/REFRIGERATION UNITS, DRY STORAGE RACKS, REAR STORAGE AREA BY EXIT DOOR, SEATING BOOTHS, AND FAN GRID COVERS INSIDE WALK-IN COOLER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. KEEP FLOORS DRY AROUND THREE COMPARTMENT, TWO COMPARTMENT SINK, AND PREP AREA ON 2ND FLOOR. REGROUT FLOOR TILES AS NEEDED ON 2ND. FLOOR. DETAIL CLEAN FLOORS THROUGHOUT PREMISES TO REMOVE FOOD DEBRIS AND BLACK STAINS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. CLEAN SOILED CEILING PANELS AT 2ND FLOOR PREP AREA, SEAL OPENINGS AROUND PIPING AND CONDUITS AT CEILING/ AND WALL BASE ON 1ST. FLOOR AND 2ND FLOOR. CLEAN DUSTY CEILING VENTS AT 2ND. FLOOR PREP AREA. SEAL CRACKS/CREVICES AT 1ST. AND 2ND FLOOR ALONG WALL BASE TO PREVENT PEST HARBORAGE. PAINT RAW WOOD SURFACE AT UPPER WALL IN DINING AREA. SEAL OPENINGS BETWEEN DINING BOOTHS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS WITH END CAPS FOR FOOD DISPLAY CASE AT FRONT SERVICE AREA AND REPLACE LIGHT BULBS AT VENTILATION HOODS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE VENTILATION ABOVE HOT TEA UNIT. PROVIDE SINK STOPPERS FOR THREE COMPARTMENT SINK. PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE AT TEA UNIT. REPLACE LEAKS AT COLD WATER HANDLES AT UTILITY SINK. PROVIDE COLD AND HOT WATER HANDLES THAT CORRESSPOND TO HOT AND COLD WATER AT HAND WASH SINK IN 1ST. FLOOR PREP AREA.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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. PROVIDE METAL STEM THERMOMETERS TO CHECK INTERNAL FOOD TEMPERTURES.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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 CARDBOARD BOXES FROM OUTSIDE GARBAGE AREA, ORGANIZE CLUTTERED STORAGE AREAS, REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. FOODHANDLERS MUST WEAR PROPER HAIR RESTRAINTS WHILE HANDLING FOODS.
42
47
Frequently Asked Questions
When was Sweet Station last inspected?
The most recent health inspection at Sweet Station on file is from Aug 26, 2011. The public record contains six inspections in total.
What is the most common violation at Sweet Station?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited five times, more than any other issue at Sweet Station.
Has Sweet Station's inspection record improved over time?
Yes. Recent inspections at Sweet Station have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Sweet Station means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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