Benchmark Bar & Grill

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED THE SEAL AT THE THREE COMPARTMENT SINK IN THE REAR WITH A BUILD UP OF DARK SUBSTANCE (POSSIBLE MOLD) INSTRUCTED TO RESEAL AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED THE DRAINS AT THE BARS IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS NEEDED AS A MEANS OF PREVENTING POSSIBLE INSECT ACTIVITY.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FLOORS IN THE BAR AREAS UNDER AND AROUND EQUIPMENT IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

PROPER COLD HOLDING TEMPERATURES

OBSERVED COLD TCS FOOD(ROASTED CORN) HELD AT IMPROPER TEMPERATURE OF 48.0F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $1 WEIGHING 0.5LBS. PRIORITY VIOLATION...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED OPENING IN MIDDLE OF FRONT ENTRANCE DOUBLE DOORS. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RUST ON GREEN SHELVING UNIT USED TO STORE EQUIPMENT AND UTENSILS IN DISHWASHING AREA. INSTRUCTED TO REMOVE RUST OR REPLACE UNIT, NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLE IN SECOND FLOOR ALL GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN SECOND FLOOR ALL GENDER WASHROOM FOR SANITARY NAPKINS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MOPS DRYING IN INTERIOR OF BASEMENT UTILITY SINK. INSTRUCTED TO INSTALL MOP DRYING RACK FOR BASEMENT UTILITY SINK FOR PROPER DRAINAGE AND DRYING OF MOPS TO PREVENT PEST BREEDING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ICE BUILDUP ON FAN COVERS AND LINE LEADING TO CONDENSOR OF WALKIN FREEZER IN BASEMENT. INSTRUCTED TO REMOVE ICE FROM WALKIN FREEZER FAN COVERS AND LINE LEADING TO CONDENSOR AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED DUST ON INTERIOR OF VENT ABOVE LOW TEMPERATURE DISHMACHINE IN DISHWASHING AREA. INSTRUCTED TO CLEAN INTERIOR OF VENT ABOVE LOW TEMPERATURE DISHMACHINE AND MAINTAIN.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED BROKEN PREP-LINE LID AND CRACKED GASKET ON PREP-LINE UNIT ACROSS FROM COOKLINE STOVETOP. FACILITY MUST REPAIR AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MILK CRATES USED AS ELEVATION FOR FOOD STORAGE ON THE 1ST FLOOR KITCHEN AREA. FACILITY MUST REPLACE WITH SHELVING THAT IS EASY TO MONITOR DEBRIS UNDERNEATH, SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED LOOSE FRYER DOOR ON ONE FRYER IN KITCHEN AND 2 HAND DRYERS NOT WORKING IN 2ND FLOOR BATHROOMS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED 3 CUTTING BOARDS OPPOSITE COOK LINE COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAINI IN CONDITION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED UNUSED JELLO SHOT MACHINE IN BASEMENT ROOM WITH ICE MACHINES. INSTRUCTED TO REMOVE FROM PREMISES.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED ONE MISSING LIGHTBULB IN HOOD OVER COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

IN-USE UTENSILS: PROPERLY STORED

ICE SCOOPS STORED ON ICE CUBES, INSTRUCTED TO KEEP AWAY IN A CLEAN CONTAINER, ALSO WHITE LARGE ICE BINS STORED ON FLOOR, INSTRUCTED TO KEEP OFF FLOOR.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

ICE BINS THROUGH OUT 1ST AND 2ND FLOOR BAR MISSING LIDS, INSTRUCTED TO PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALL BEHIND LEMON SLICING PREP TABLE IN BASEMENT IN POOR, ROUGH AND DAMAGED DRY WALL, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS ( BAR, PREPARATION, DISH WASHING). INSTRUCTED TO PROVIDE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING CLEANSER AT HANDWASHING SINK IN FOLLOWING AREAS : MAIN BAR (2), DISH ROOM, AND 2ND FLOOR BAR. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIO...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINK IN THE FOLLOWING AREAS : MAIN BAR (2), FOOD PREPARATION AREA (2), DISH ROOM, 2ND FLOOR BAR & ICE ROOM . ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED...

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT/TEMPERATURE CONTROL FOR SAFETY FOOD (CHEESE SAUCE) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION.7-38-005. NO CITATION IS...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED STEAK ON MENU. SAID ITEM CAN BE ORDERED UNDER COOKED. MENU PROVIDES DISCLOSURE. INSTRUCTED MANAGER TO PROVIDE DISCLOSURE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK CONTAINERS (PUMPKIN SEEDS, GARLIC OIL, ETC.) NOT LABELED. INSTRUCTED MANAGER TO PROVIDE COMMON NAME FOR ANY ITEM TAKEN OUT OF ORIGINAL CONTAINER.

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

OBSERVED DRY GOODS STORED IN BASEMENT UNDER EXPOSED SEWER LINES (ACROSS FROM WALK IN COOLERS). INSTRUCTED TO PROVIDE GUTTER SYSTEM TO PROTECT FOOD STORED DIRECTLY UNDERNEATH, OR RELOCATE FOOD STORAGE AWAY FROM EXPOSED LINES.

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

OBSERVED CEILINGS IN BASEMENT ABOVE DRY FOOD STORAGE AND SODA STORAGE TO BE UNFINISHED/BARE DRYWALL. MUST PAINT/SEAL CEILINGS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

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

OBSERVED MISSING LIGHT SHIELD ON LIGHT FIXTURE IN LIQUOR ROOM. MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULBS.

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

OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE 1ST FLOOR COFFEE MAKER. INSTRUCTED TO PROVIDE. OBSERVED LEAK AT FRONT HANDSINK AT 1ST FLOOR BAR. MUST REPAIR.

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

OBSERVED BOXES OF STORAGE ITEMS STORED IN THE AV CLOSET, SUCH THAT THE FAR WALL CAN'T BE ACCESSED FOR CLEANING OR PEST CONTROL. ALSO NOTED BOXES OF LIQUOR STORED ON THE FLOOR IN THE OVERFLOW LIQUOR ROOM. MUST ORGANIZE AND STORE ALL ITEMS AT LEAST 6 I...

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

MUST REPLACE WORN OUT BROWN CHICKEN WING PLATES. FOUND VARIOUS PLATES WITH ROUGH AND CHIPPED SURFACES LOCATED ACROSS FROM THE MAIN COOKING LINE. MUST REPAIR OR REPLACE.

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

MUST MAINTAIN FLOORS DRY AT ALL TIMES. FOUND SMALL PUDDLES OF WATER IN THE BASEMENT MOP SINK ROOM BEHIND THE HOT WATER HEATERS.

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

MUST REATTACH PVC WALL TO THE RIGHT OF THE MOP SINK IN THE BASEMENT SO AS TO BE FLAT, SMOOTH AND EASILY CLEANABLE.

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

MUST ADJUST THE TIMER AT THE FIRST HAND SINK ON THE 2ND FLOOR MEN'S RESTROOM SO AS TO RUN A MINIMUM OF 15 SECONDS AT ALL TIMES. FOUND WATER RUNNING CYCLE NOT LONG ENOUGH.ALSO MUST DO SAME IN THE BASEMENT LADIES RESTROOM 1ST HAND SINK ON THE RIGHT HAN...

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

FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES INCLUDING BASEMENT DRY STORAGE AREAS/EMPLOYEE LOCKER ROOM/STORAGE ROOMS REQUIRE A DETAIL CLEANING.

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

OBSERVED FOOD DEBRIS SPLASHED ON CEILINGS IN THE KITCHEN PREP AREAS.INSTRUCTED TO DETAIL CLEAN WALLS AND CEILINGS.

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

OBSERVED SMALL WATER LEAK AT DRAIN PIPE BENEATH THE EXPOSED HAND SINK AT KITCHEN DISHWASHER AREA.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.

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

OUTSIDE GARBAGE AREA MUST BE BETTER MAINTAINED AND ELEVATE ALL STOCK ITEMS STORED IN STORAGE ROOMS AT LEAST 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALL FOR EASIER CLEANING.

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN- COOLER. OBSERVED CHICKEN AT 47.1F-48.8F. INSTRUCTED MANAGER TO MONITOR AND MAINTAIN ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AND HOT FOODS MUST BE MAINTAINED ...

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

ALL CLEAN MULTI-USE KITCHEN UTENSILS/DISHWARES STORED ON SHELVINGS AT DISHWASHING AREA MUST PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE.

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

MUST REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH AND MAINTAIN.

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

REMOVE DUSTS ACCUMULATIONS ON HOOD AREA ABOVE THE DISHMACHINE AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

NOTED ASSORTED FOOD CONTAINERS WITH FOOD INSIDE COOLERS AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, USE BY DATE AND/OR PREPARED BY DATE.

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

NOTED OLD FOOD PARTICLES AND DEBRIS INSIDE MEAT SLICER AT THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NOTED NO STEM THERMOMETERS INSIDE SERVICE COOLERS AND REFRIGERATION UNITS. INSTRUCTED TO PROVIDE ACCURATE THERMOMETERS INSIDE COOLERS FOR PROPER TEMPERATURE MONITORING.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED COOKED BLACK BEANS AT 44.9F IN THE LINE PREP COOLER, WHOLE CHICKENS AT 50F IN THE WALK-IN COOLER, AND SOUP AT 68.3F IN THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED 43# ...

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

SEAL THE OPENINGS IN THE WALL ABOVE THE 3 COMPARTMENT SINK IN THE KITCHEN.

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

REPAIR THE RIGHT CENTER SINK IN THE BASEMENT WOMEN'S RESTROOM (NO HOT OR COLD WATER). THE WASHROOM HAS 3 OTHER WORKING HANDSINKS FOR USE.

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

REPLACE THE TORN DOOR GASKETS AROUND THE INSIDE OF THE 2 DRAWER PREP COOLER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED A 2 DRAWER PREP COOLER UNDER THE GRILL WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS HAMBURGERS AND SHRIMP. MUST REPAIR AND MAINTAIN THE COO...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS STORED AT IMPROPER TEMPERATURES: COOKED MUSHROOMS AT 44.6F, SHRIMP AT 44.6F, CHEESE AT 50.7F, CUT TOMATOES AT 48.9F, CUT ONIONS AND GREEN PEPPERS AT 46.2F, HA...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINES. OBSERVED A SLIMY SUBSTANCE AND DISCOLORATION ON THE INTERIOR SURFACES OF THE ICE MACHINES. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF BOTH ICE M...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED THE FRONT AND SIDE ALLEY EXIT DOORS NOT RODENT PROOFED. OBSERVED A 1/4" GAP ALONG THE BOTTOM OF THE SIDE EXIT DOOR AND IN BETWEEN THE FRONT EXIT DOORS. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL EXTERIOR DOORS. ALSO OBSERVED 3 RAT DROPPING...

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

OBSERVED THE 3 COMPARTMENT SINK IMPROPERLY MAINTAINED. WHEN WATER WAS DRAINED FROM THE MIDDLE COMPARTMENT OF THE SINK, WASTE WATER WAS BACKING UP INTO THE LEFT AND RIGHT COMPARTMENTS OF THE SINK. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE SIN...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL AND DATE ALL FOODS IN THE COOLERS AND DRY FOOD STORAGE CONTAINERS.

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

MUST INVERT PLATES ON THE COOK'S LINE.

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

REPLACE THE TORN DOOR GASKETS AROUND THE INSIDE OF THE 2 DRAWER PREP COOLER. REPLACE WOODEN PIZZA PADDLES WITH CHIPPED WOOD ENDS. MUST PROVIDE ICE BIN COVERS FOR ALL ICE BINS BEHIND THE BAR.

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

DETAIL CLEAN THE SUPPLY VENT IN THE MOP CLOSET.

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

MUST STORE ALL EQUIPMENT AT LEAST 6" OFF OF THE FLOOR IN THE BASEMENT.

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

REPAIR THE WALLS ABOVE AND AROUND THE 3 COMPARTMENT SINK IN THE FOOD PREP AREA AND FILL IN ALL HOLES AND SECURE THE FRP BOARD TO THE WALLS. DETAIL CLEAN THE CEILING TILES IN THE FOOD PREP AREA. REPAIR THE OPEN GAP IN THE 2ND FLOOR WINDOW NEAR THE S...

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

MUST PROVIDE A LIGHT SHIELD ABOVE THE STOVE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE OF ALL THE PREP COOLERS.

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

MUST REMOVE EXCESSIVE CLUTTER FROM THE BASEMENT TO ELIMINATE PEST HARBORAGE CONDITIONS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK FOOD AND SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

PLASTIC DISPOSABLE CUPS ARE USED AS A FOOD SCOOP, INSTRUCTED TO USE PROPER SCOOPS.

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

DUST BUILD-UP NOTED ON WALK-IN COOLER COOLING UNIT, INSTRUCTED TO CELAN AND MAINTAIN.

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

MUST CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDER/AROUND ALL HEAVY EQUIPMENT.

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

MUST DETAIL CLEAN AND MAINTAIN CEILING VENTS AND TILES IN PREP AREA-REMOVE DUST/DIRT BUILD UP.

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

MUST PROVIDE RUNNING WATER TO RIGHT WASHBOWL (2IN ALL)IN THE MEN'S BASEMENT TOILET ROOM.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINES. OBSERVED MOLD GROWTH ON INTERIOR CONT...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OBSE...

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. MAINTAIN THE GREASE DUMPSTER AND THE CEMENT AROUND THE AREA CLEAN AND FREE OF GREASE. MUST POWERWASH THIS AREA TO...

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. DETAIL CLEAN THE INTERIOR OF ALL PREP COOLERS, PREP TABLES, FAN COVERS IN THE WALK-IN COOLER.

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 ELIMINATE ALL SOURCES OF STANDING WATER IN THE BASEMENT, PREP AREAS, AND BEHIND THE BARS. DETAIL CLEAN THE FLOOR UNDER THE DISHMACHIN...

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. REPAIR THE DRYWALL CEILING IN THE BASEMENT DOUGH MIXER ROOM. DETAIL CLEAN THE WALLS AND BASEBOARD AROUND THE DISHMACHINE AND BEHIND THE COOKING EQUIPMENT WHERE THE FIRE OCCURRED.

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. REMOVE THE FIRE DAMAGED EQUIPMENT FROM THE KITCHEN.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN KITCHEN.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

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. FLOOR BEHIND EQUIPMENT UNDER SMALL HOOD EXHAUST AREA WITH FOOD DEBRIS. MUST CLEAN. STORED BREAD IN WALK-IN FREEZER MUST BE ELEVATED FROM FL...

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. MOLDY WALL CAULKING AT KITCHEN DISH MACHINE. MUST REPLACE.

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. ALL UNUSED, UNNECESSARY CONSTRUCTION MATERIAL THROUG...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

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. ...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN KITCHEN.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

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. FLOOR BEHIND EQUIPMENT UNDER SMALL HOOD EXHAUST AREA WITH FOOD DEBRIS. MUST CLEAN. STORED BREAD IN WALK-IN FREEZER MUST BE ELEVATED FROM FL...

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. MOLDY WALL CAULKING AT KITCHEN DISH MACHINE. MUST REPLACE.

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. ALL UNUSED, UNNECESSARY CONSTRUCTION MATERIAL THROUG...