BEN PAO.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. High temperature dishmachine not sanitizing while used, Final Rinse temperature at 172 F. Instructed manager to repair and maintain dishmachine, Final Rinse temperature must reach a minimal of 180 F to sanitize. Citation issued. Ticket #H000058045 15.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Observed prep coolers reach in and walk in cooler door rubber gaskets ripped. Must repair/replace all damaged coolers door gaskets.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The following not clean- observed slight lime build up inside both ice machines, food build up on lower side of table tops/lower side of dishmachine drain boards. Must clean and maintain equipment.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Observed accumilated food/dirt build up inside floor drains. Must detail clean and maintain interior of all unclean floor drains.

The walls and ceilings shall be in good repair and easily cleaned. Must seal all small holes in walls at prep area and replace all stained ceiling tiles above 3-compartment sink.

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. Bar 1-compartment sink pipe leaks and 3-compartment sink faucet leaking at base. Must repair and maintain sinks.