Ben Tre Cafe

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.must provide exposed hand sink to small prep area(front prep) in order to pass license inspection. no citation issued due to license inspection on 2/02/2010.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.found rear exit door in kitchen area not rodent proofed door had 1/4inch gap on bottom/side of door. shall be repair.(no citation issued due to license inspection on 2/02/2010.

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.found 3 compartment sinks in prep areas not draining properly(clear water backing up into 2nd, 3rd compartment sink. 3 compartment sink in small prep area drain pipe of 3rd. compartment sink had leakage.(no citation issued due to license inspection on 2/02/2010.

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.must date and label all food items in coolers/freezers.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.non food contact surfaces of cooler shelving/racks, that had peeling paint/rust, shall be repair/replaced.exposed raw wood in kitchen prep areas(cabinets,containers)shall be repair.

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.non food contact surfaces of cooking equipment, cooler shelving, prep tables, and rear storage areas not clean need detailed cleaning(crevices).

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment, storage shelving, not clean need detailed cleaning(corners).damaged floor tiles in bathroom shall be replaced.

walls and ceiling needs to be constructed no open holes and needs to be sealed thur out the kitchen and bathroom area for employees, it has to be clean and dust free. all this through out the premises.

light shield in the kitchen needs detailed cleaning replace or repair broken shields in prep areas

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.exhaust canopy had excess grease build up needs detailed cleaning. exhaust vents(ventilation) not clean need cleaning.