Army & Lou'S

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN AND SANITIZE COOLER OF THE BLACK DEBRIS ON INTERIOR AREAS OF COOLER, ALSO CLEAN INSIDE PANEL OF THE ICE MACHINE AND EXTERIOR OF EQUIPMENT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREMISES WALK-IN COOLER MAINTAINING IMPROPER TEMPETURE OF 50F. MUST NOT USE UNIT UNTIL REPAIRED. MUST ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND SEVERAL POTENTIALLY HAZARDOUS FOODS INSIDE OF WALK-COOLER AT IMPROPER TEMPETURES.GREENS LARGE BUCKET-49F,CORNISH HENS-51F,CHICKEN/GRAVY-59F,WHOLE TURKEY-51F,TURKEY BREAST-54F,ROAST ...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED RAW SEWERAGE/WASTE WATER ON BASEMENT FLOORS COMING UP ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED OUTSIDE GARBAGE AREA NOT MAINTAINED-OVERFLOWING OPEN DUMPSTERS.MUST MAINTAIN AREA. VIOLATION CORRECTED DUR...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN/SANITIZE COOLER OF BLACK DEBRIS ON INTERIOR AREAS OF COOLER. ALSO CLEAN INSIDE PANEL OF ICE MACHINE,AND EXTE...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.MASSIVE WASTE WATER ON THE BASEMENT FLOOR RAW SEWAGE WASTE WATER...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS NEED REPAIR BEHIND DEEP FAT DRYER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.WALLS NEED CLEANING BEHIND DEEP FAT FRYER AND DRY FOOD STORAGE AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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 Regulati...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST INSTALL UTILITY SINK WITH HOT AND COLD RUNNING WATER.