Benny'S Grill Corp.

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

CLEAN AND MAINTAIN THE FOLLOWING: MEAT SLICER AND CAN OPENER BLADE AT PREP TABLE IN REAR OF KITCHEN. CLEAN INTERIORS OF ALL REFRIGERATION UNITS AND MAINTAIN. CLEAN PREP TABLES IN KITCHEN.

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

CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT (GRILL, FRYER), CLEAN INTERIOR BOTTOM OF FRYER TO REMOVE GREASE NOTED. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE DUST OBSERVED.

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

CLEAN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT.

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

REMOVE DUST FROM VENTILATION FANS IN BOTH WASHROOMS.

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

The front display cooler is iced up, defrost the unit to remove ice buildup. The can opener is dirty; wash, rinse and sanitize the can opener. Repair the broken cover on the kitchen prep cooler fan shield. All food and non-food contact surfa...

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

The basement has a little water on the floor, clean up and repair leak.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Remove the ice scoop from the top of the machine and store it in a sanitary container.

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. CLEAN THE OVENS, GRILL, FRYER AND CABINET UNDERNEATH,HOOD AND FILTERS ABOVE.PREP TABLES,COLD HOLDING UNIT AND 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. CLEAN THE FLOORS UNDERNEATH THE HEAVY EQUIPMENT IN THE PREP AREAS AND IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS DUST AND DIR...

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

Use dustless cleaning methods. CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS ON THEM.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REPAIR REFRIGERATION(3 COLD HOLDING UNITS) IN FOOD PREP AREAS, ALL COOLERS MUST BE CAPABLE OF MAINTAINING INTERNAL TEMPS OF 40 DEGREES OR BELOW /- 2 DEGREES- NO CITATION ISSUED

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

PROVIDE ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE, HAVE XEROX COPY- NO CITATION ISSUED

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

CLEAN HOOD & ATTACHED EQUIPMENT TO SAME(ANSEL SYSTEM), INTERIOR OF ICE MACHINE AND ANY OTHER UNCLEAN SURFACES. COVER ALL UNUSED EQUIPMENT IN BASEMENT.

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

REMOVE ALL TRACES OF CHIPPING PAINT FROM WALLS AND COUNTER THROUGHOUT DINING AREA RE-PAINT SAME. PROVIDE 4 INCH WALL COVE AT WALL AND FLOOR JUNCTURES THROUGHOUT. SEAL OPENING AT LOWER LEFT SECTION OF ENTRY/EXIT DOOR. CLEAN DUSTY CEILING VENT(S) IN WA...

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

PROVIDE LIGHT SHIELDS OR SHATTER-RESISTANT BULBS IN FRONT PREP AREA