BULSHO RESTAURANT

2026-05-13: Canvass Re-Inspection

Pass

• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE OVER HEAD SHELVING IN THE REAR WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE LOWER SHELVING OF THE PREP TABLES IN THE REAR FOOD SERVICE AREA IN NEED OF A DETAIL CLEANING FROM HEAVY GREASE AND DARK STAINS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE WALLS, FLOOR AND SHELVING INSIDE OF THE WALK IN COOLING UNIT IN NEED OF A DETAIL CLEANING OF A BUILD OF DUST ON THE WALLS...RUST ON THE SHELVING UNITS AND A BUILD OF DIRT AND DEBRIS ON THE FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN.
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED A HEAVY BUILD UP OF GREASE, DIRT, FOOD DEBRIS AND SPLATTER ON THE SIDES OF ALL THE COOKING AND NON COOKING EQUIPMENT IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOOR IN THE REAR FOOD SERVICE AREA IN NEED OF A DEATIL CLEANING OF HEAVY GREASE AND FOOD DEBRIS BUILD UP UNDER AND AROUND ALL OF THE COOKING AND NON COOKING EQUIPMENT AND SHELVING. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING PEST AND OR INSECT ACTIVITY.
• Not Critical: CHI-56 — ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A VER HEAVY GREASE BUILD UP ON THE HOOD VENTILATION SYSTEM AND FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE FOOD CONTACT SURFACES BELOW.