critical Employee Hygiene
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. NO HAND SOAP OR SANITARY HAND DRYING DEVICES FOR BOTH EXPOSED SINKS. MUST PROVIDE SOAP AND PAPER TOWELS FOR BOTH EXPOSED SINKS AT ALL TIMES. CITATION ISSUED 7-3...
serious Other
* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO PREVIOUS INSPECTION SUMMARY REPORT POSTED/VISIBLE TO CUSTOMERS. INSPECTION SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. CITATION ...
minor Sanitation
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 SEAL RAW WOOD TABLE AND COUNTERS THRU-OUT BAR AREA.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, COOKING EQUIPMENT, COUNTERS, SHELVES, LARGE MIXER AND CHEST FREEZER.
minor Sanitation
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 CLEAN FLOORS THRU-OUT PREMISES, AT CORNERS AND ALONG WALLS.
minor Sanitation
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. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT THRU-OUT KITCHEN, CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND REPLACE MISSING CEILING PANELS IN WASHROOMS.
minor Facility Condition
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE MISSING LIGHT SHIELDS THRU-OUT KITCHEN.
minor Plumbing & Waste
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...
minor Other
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR COOLERS.
minor Employee Hygiene
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLER MUST WEAR HAIR RESTRAINT.
minor Sanitation
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
CLEANING TOWELS MUST BE PROPERLY STORED.