Art'S Drive Inn

PROPER DATE MARKING AND DISPOSITION

OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS INSIDE WALK-IN COOLER AND PREP COOLERS INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETER IN FRONT LINE COCA-COLA COOLER BEING USED TO STORE CREAMER AND OTHER TCS ITEMS. INSTRUCTED TO INSTALL AND REPAIR.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED CHICKEN BEING STORED IN DISPOSABLE GROCERY BAGS IN ROLL TOP FREEZER LOCATED IN REAR PREP AREA. INSTRUCTED TO USE ONLY FOOD GRADE CONTAINERS.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED TRASH RECEPTACLES IN EITHER OF 2 UNISEX RESTROOMS LOCATED IN REAR OFFICE AND STORAGE AREAS. INSTRUCTED TO INSTALL AND MAINTAIN.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED BUILD UP OF GREASE AND GRIME ON EXTERIOR USED COOKING OIL CONTAINER. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REMOVE NON-WORKING 2-DOOR TALL COOLER FROM REAR PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SEVERAL HOLES IN WALLS OF UNISEX TOILET ROOM LOCATED IN REAR OFFICE AND STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED MANAGERS WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES WITH CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGY TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES. REPEAT CORE VIOLATION.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOWED WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGN OR POSTER NEAR TO THE FRONT HAND WASHING SINK INSTRUCTED TO PROVIDE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS INSIDE WALK-IN COOLER AND PREP COOLERS INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU FOR RAW OR UNDER COOKED FOODS. INSTRUCTED TO DESCRIBE AND DISCLOSE WHICH FOODS CAN B E ORDERED RAW OR UNDER COOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE MENU. P...

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST ELEVATE ITEMS 6 INCHES OFF FLOOR AND WALL IN REAR STORAGE ROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A FEW WATER DAMAGED CEILING TILES ABOVE REAR PREP COOLER AND 3-COMPARTMENT SINK. MUST REPAIR REPLACE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REMOVE NON-WORKING 2-DOOR TALL COOLER FROM REAR PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A FEW OPENINGS INTO CEILING IN REAR PREP AREA. MUST SEAL OPENINGS AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED GREASE BUILD UP AT THE VENTILATION HOOD ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.

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

FLOORS NEED CLEANING AROUND THE COOKING EQUIPMENT TO REMOVE SPILL,DEBRIS AND/OR GREASE. ALSO CLEAN THE FLOORS INSIDE THE WALK IN COOLER.

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

NOTED THE CEILING TILE IN THE WASHROOM IN POOR REPAIR. MUST REPAIR AND MAINTAIN. MUST CLEAN THE VENT COVER IN THE DINING AREA TO REMOVE DUST.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

NOTED THE LIGHTS INSIDE THE WALK IN COOLER NOT WORKING PROPERLY. MUST REPAIR AND MAINTAIN. ALSO CLEAN AND REPAIR LIGHT SHIELDS IN THE DINING AREA AND IN THE PREP AREA.

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

MUST INCREASE THE WATER PRESSURE IN THE EMPLOYEE'S WASHROOM.

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

MUST INSTALL A DIPPER WELL WITH RUNNING WATER FOR HAND DIPPED ICE CREAM.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 48F AND THE 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 43.9F. BOTH COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS AND CHEE...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER, PREP COOLER AND STEAM TABLE. OBSERVED MEATBALLS AT 125.1F AT THE STEAM TABLE. OBSERVED EGGS 46.4F, HALF AND HALF CREAMER AT 44.6F, ITALIAN BEEF AT 44.6F, CO...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM REPORT #1966666 ON 10/18/16 NOT CORRECTED: 32 - BROKEN BASE OF THE CABINET INSIDE THE WASHROOM BY THE OFFICE.INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. 34 - GREASE UNDER ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPAIR THE LOOSE DOOR GASKET INSIDE OF THE RIGHT DOOR OF THE 3 DOOR PREP COOLER.

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

CLEAN THE TOP AND SIDES OF THE STOVE AND PREP TABLE.

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

CLEAN THE WALLS OF THE FOOD PREP AREA.

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

THE 3 COMPARTMENT SINK MUST BE REWELDED WHERE THE SEAMS ARE COMING APART FROM EACH OTHER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

BROKEN BASE OF THE CABINET INSIDE THE WASHROOM BY THE OFFICE.INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. OBSERVED KNIVES STORED ON DIRTY SURFACE ON SHELVES THROUGHOUT INSTRUCTED TO PROVIDE A KNIFE RACK IN ...

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

GREASE/BURNED FOOD BUILD UP INSIDE THE OVEN AND INSIDE BOTH DEEP FRYERS.MUST CLEAN AND MAINTAIN

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

GREASE UNDER FLAT GRILL,DEBRIS THROUGHOUT THE PREMISES SPECIALLY UNDER SHELVES,EQUIPMENTS,ALONG BASEBOARD WALLS AND CORNERS,INCLUDED WALK-IN COOLER,BROKEN MISSING FLOOR TILES UNDER THE DEEP FRYER BY THE COOKING EQUIPMENT AND BY THE FLOOR DRAIN AT REA...

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

BROKEN WALLS INSIDE THE CABINETS OF THE BOTH WASH ROOMS, UNDER THE DISPLAY COOLER BY THE GREASE TRAP,INSTRUCTED TO SEAL.ALSO BROKEN WALLS, HOLES, NOT SEAL ON PREMISES THROUGHOUT INCLUDED DRY STORAGE.MUST SEAL ALL HOLES.SURFACE MUST BE SMOOTH,CLEANABL...

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

AN EXPOSED HAND SINK IS NEEDED AT FRONT SERVING AREA.INSTALL SAID SINK UNDER THE CITY PLUMBING CODE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO STEM THERMOMETER PROVIDE ON PREMISES TO CHECK FOOD TEMPERATURE.INSTRUCTED TO PROVIDE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLERS/COOK WITHOUT HAIR RESTRAINT ALL EMPLOYEE MUST USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR IN PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WIPING CLOTH USED TO CLEAN CUTTING BOARDS ON TOP THE EQUIPMENT. WIPING CLOTHS MUST BE STORED IN AN APPROVED SANITIZER

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATE PROVIDED AT THE TIME OF INSPECTION.INSTRUCTED TO PROVIDE

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND TWO WHITE PLASTIC CONTAINER WITH SLICED HAM AT TEMP OF 46.4F AND 47.4F; ONE CONTAINER WITH WHOLE PEICE OF HAM AT TEMP OF 46.5F TO 47.9F; ANOTHER CONTAINER WITH DICED HAM AT TEMP OF 49.6F.,FOO...

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

OUTSIDE WASTE OIL CONTAINER NOT MAINATINED.A LAYER OF ENCRUSTED WASTE OIL ON TOP THE CONTAINER AND AROUND THE EDGE OF THE COONTAINER.EXTRA DEBRIS UNDER AND BEHIND THE UNIT,INSTRUCTED TO CLEAN/SCAPER OFF THE ENCRUSTED WASTE OIL ON SAID CONTAINER AND ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

BROKEN BASE OF THE CABINET INSIDE THE WASHROOM BY THE OFFICE.INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. OBSERVED KNIVES STORED ON DIRTY SURFACE ON SHELVES THROUGHOUT INSTRUCTED TO PROVIDE A KNIFE RACK IN ...

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

GREASE/BURNED FOOD BUILD UP INSIDE THE OVEN AND INSIDE BOTH DEEP FRYERS.MUST CLEAN AND MAINTAIN

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

GREASE UNDER FLAT GRILL,DEBRIS THROUGHOUT THE PREMISES SPECIALLY UNDER SHELVES,EQUIPMENTS,ALONG BASEBOARD WALLS AND CORNERS,INCLUDED WALK-IN COOLER,BROKEN MISSING FLOOR TILES UNDER THE DEEP FRYER BY THE COOKING EQUIPMENT AND BY THE FLOOR DRAIN AT REA...

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

BROKEN WALLS INSIDE THE CABINETS OF THE BOTH WASH ROOMS, UNDER THE DISPLAY COOLER BY THE GREASE TRAP,INSTRUCTED TO SEAL.ALSO BROKEN WALLS, HOLES, NOT SEAL ON PREMISES THROUGHOUT INCLUDED DRY STORAGE.MUST SEAL ALL HOLES.SURFACE MUST BE SMOOTH,CLEANABL...

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

AN EXPOSED HAND SINK IS NEEDED AT FRONT SERVING AREA.INSTALL UNDER SAID SINK UNDER THE CITY PLUMBING CODE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO STEM THERMOMETER PROVIDE ON PREMISES TO CHECK FOOD TEMPERATURE.INSTRUCTED TO PROVIDE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLERS/COOK WITHOUT HAIR RESTRAINT ALL EMPLOYEE MUST USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR IN PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WIPING CLOTH USED TO CLEAN CUTTING BOARDS ON TOP THE EQUIPMENT. WIPING CLOTHS MUST BE STORED IN AN APPROVED SANITIZER

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATE PROVIDED AT THE TIME OF INSPECTION.INSTRUCTED TO PROVIDE

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

CLEAN INTERIOR OF REACH IN FREEZER AND REACH IN COOLER. CLEAN TO REMOVE ALL FOOD SPILLS. CLEAN INTERIOR OF ICE MACHINE TO REMOVE BUILD UP.

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

HOLE IN FLOOR NEAR WATER HEATER. MUST SEAL AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHTS IN NEED OF SHEILDING IN STORAGE AREA. MUST SHEILD WITH TUBES AND END CAPS.

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

AIR VENT IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.

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

OBSERVED APPROXIMATELY THREE DOZEN RAW EGGS STORED ON PREP TABLE AT IMPROPER TEMPERATURE 53.4F-103.7F. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-0...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INVERT ALL CLEAN MULTI-USE EQUIPMENT AND SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.

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

CLEAN INTERIOR AND EXTERIOR OF SHAKE MIXER, COOKING EQUIPMENT, FRYERS, FRYER CABINETS.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

REPLACE MISSING CEILING TILES IN EMPLOYEE WASHROOM. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN EMPLOYEE WASHROOM. REPLACE STAINED CEILING TILES IN CUSTOMER WASHROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE LIGHT SHIELDS IN REAR PAPER GOOD AND UTENSIL STORAGE AREA.

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

REPAIR VENTILATION FAN IN CUSTOMER WASHROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ELEVATE ALL STOCK OFF FLOOR IN OFFICE/STORAGE AREA. ORGANIZE ALL STORAGE AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Instructed to install seperation or swinging door between prep area and customers hallway leading to toilet room.

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

Storage cabinets under steam table, deep fryer cabinets and cooking equipment not cleaned. Instructed to detail clean and sanitize daily.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

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

Cold water handle missing from faucet near Taylor machine. Instructed to replace missing handle. Sink stoppers not maintained for three compartment sink. Instructed to replace broken sink stoppers.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

Dish washing facilities not maintained or operated. While draining water in three compartment sink, water seeping from top of grease trap. Instructed to replace worn gasket or detail clean grease trap and/or drainline to prevent inadequate disposal o...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Instructed to install seperation or swinging door between prep area and customers hallway leading to toilet room.

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

Storage cabinets under steam table, deep fryer cabinets and cooking equipment not cleaned. Instructed to detail clean and sanitize daily.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

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

Cold water handle missing from faucet near Taylor machine. Instructed to replace missing handle. Sink stoppers not maintained for three compartment sink. Instructed to replace broken sink stoppers.

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 TOPS AND SIDE OF COOKING EQUIPMENT, REMOVE GREASE AND FOOD DRIPPINGS

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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, THROUGH- OUT PREMISES

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

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. MUST REMOVE ALL CLUTTER FROM STORAGE AREA, CLEAN ...