PASS 6 violations
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. WASH, RINSE AND SANITIZE 3 COMPARTMENT SINK TO REMOVE FOOD DEBRIS. REMOVE GREASE AND DUST FROM ALL COOKING EQUIPMENT IN PREP AREA, INSIDE AND OUTSIDE. INCLUDE ALL CONNECTING PIPES. CLEAN SHARED GREASE CONTAINER OUTSIDE AND WALL BEHIND IT TO REMOVE ACCUMULATED GREASE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS IN PREP AREA AND REAR STORAGE TO REMOVE ACCUMULATED GRIME. REPLACE MISSING FLOOR TILES UNDER PREP COOLER BEHIND FRONT SERVICE AREA.
The walls and ceilings shall be in good repair and easily cleaned. SEAL HOLES IN CEILING IN DINING AREA AND THROUGH PREMISES AS NEEDED. PAINT CHIPPED WOOD AND METAL AROUND SMALL PREP COOLER BEHIND SERVICE COUNTER AND BOTTOM OF SERVICE COUNTER SHELVING.
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 FOR LIGHTS ABOVE DINING AREA.
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. REPAIR SLOW DRAINING 3 COMPARTMENT SINK.
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. CLEAN AND ORGANIZE REAR STORAGE AREA. STORE ALL ITEMS 6" OFF FLOOR.