ASIA BUFFET & GRILL.

NEED TO CLEAN FREEZER STORAGE SHELVES.

CLEAN LADIES ROOM FLOOR PAPER ON FLOOR.

CLEAN DUSTY CEILING VENTS.

CLEAN INSIDE LIGHT SHIELDS REARPREP KITCHEN.

All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN REAR DRY STORAGE SHELVES, WALK-IN COOLER STORAGE SGELVES 2 DOOR COOLER FAN GUARD COVERS DOOR TRACKS, AND INTERIOR OF COOLER. CLEAN HOOD, FILTERS, WOK STATION DRIP TRAYS ALSO.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.REMOVE STANDING WATER UNDER AND AROUND WOK STATION AND ALSO UNDER FRYER. CLEAN FLOOR IN REAR STORAGE UNDER BAG IN BOX.

The walls and ceilings shall be in good repair and easily cleaned. NEED TO CLEAN WALL UNDER AND AROUND DISH MACHINE.ALSO IN THE LADIES RESTROOM WALL IN THE STALLS NEED CLEANING.

Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTHES STORED ON PREP TABLD INSTRUCTED TO STORE IN100PPM OF CHLORINE SANITIZER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVES IN WALK IN COOLER AND FREEZER IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN BOTH SODA DISPENSORS TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER AND AROUND ICE CREAM MACHINE IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. AIR VENTS IN DINING AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAINAT ALL TIMES.

FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS, WATER AND BUILD UP. GROUT NEED THROUGH OUT ALL PREP AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

WALLS AND CEILINGS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTERS AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

ICE SCOOP MUST BE KEPT IN A CLEAN SANITIZED CONTAINER. MUST CORRECT AND MAINTAIN AT ALL TIMES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair NEW CUTTING BOARDS NEED THROUGH OUT PREP AREA. ALL WORN, STAINED AND WITH DEEP CUTS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, WALK IN COOLERS, REACH IN COOLERS, ALL COOKING EQUIPMENT AND ICE MACHINE. MUST CLEAN TO REMOVE ALL BUILD UP OF FOOD SPILLS. MUST MAINTAIN AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS, WATER AND BUILD UP. GROUT NEED THROUGH OUT ALL PREP AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILINGS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTERS AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE KEPT IN A CLEAN SANITIZED CONTAINER. MUST CORRECT AND MAINTAIN AT ALL TIMES.