BOMBON CAFE.

MUST DETAIL CLEAN THE INTERIOR OF COOKING EQUIPMENT AND THE INTERIOR TOP PANEL OF THE ICE MACHINE. MUST ALSO DETAIL CLEAN THE TOILET AND SINK IN THE EMPLOYEE WASHROOM.

MUST DETAIL CLEAN FLOORS IN PREP AREA UNDER COOKING EQUIPMENT.

MUST INSTALL A SELF CLOSING DEVICE AT THE EMPLOYEE WASHROOM DOOR IN BASEMENT.

MUST REPAIR LEAKY FAUCET AT THE THREE COMPARTMENT SINK. MUST ALSO PROVIDE A BACK FLOW DEVICE AT EACH FAUCET ON THE MOP SINK IN BASEMENT. MUST PROVIDE A BACKFLOW DEVICE FOR THE COFFEE MAKER OR PROVIDE PROOF OF INSTALLATION. NOTED EXCESSIVE FOUL ODORS IN ENCLOSED GARBAGE AREA. MUST CLEAN AND SANITIZE AREA AND REMOVE FOUL ODORS.

MUST REMOVE EXCESSIVE CLUTTER IN THE BASEMENT STORAGE AREAS. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR. ALSO PROVIDE ACCESS TO ALL STORAGE ROOMS UTILIZED.

NOTED SLOW DRAIN AT 1 COMPARTMENT SINK AT FRONT PREP AREA. MUST REPAIR AND MAINTAIN. ALSO MUST REPLACE STOPPERS FOR 3 COMPARTMENT SINK.

MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS.

All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABEL ALL FOOD NOT STORED IN ORIGINAL CONTAINERS AT ALL TIMES.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT ALL MULTI-USE UTENSILS AT MAIN PREP AREA AS WELL AS IN BASEMENT DRY STORAGE AREA AT ALL TIMES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAINT LOWER SHELVES OF ALL RUSTED OUT PREP TABLES. MUST REPAINT RUSTED INTERIOR BOTTOM SHELVES OF COOLERS IN THE BASEMENT.MUST DEFROST ALL FREEZERS ON PREMISES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN INTERIOR OF FRYER AT FRONT PREP AREA, EXTERIOR OF ALL COOLERS AND STOVES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS UNDER, AROUND, AND BEHIND ALL HEAVY KITCHEN EQUIPMENT, AND IN THE BASEMENT AS WELL.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR ALL HOLES IN THE WALLS AT BASEMENT STORAGE AREA AND STAFF BELONGING AREA. MUST REPAIR HOLES IN DOOR AT ENTRANCE INTO THE BASEMENT.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE A SELF-CLSOING DEVICE FOR THE STAFF BATHROOM IN THE BASEMENT.

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.MUST REPAIR LOOSE HOT WATER FAUCET HANDLE AT 3COMP IN THE BASEMENT AND LOOSE COLD WATER FAUCET HANDLE AT EXPOSED HANDWASHING SINK AT FRONT PREP AREA.

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.MUST DECLUTTER AND BETTER ORGANIZE STAFF BELONGING AREA IN THE BASEMENT.

The can opener and the basement flour bin are dirty, clean and maintain in sanitary condition.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE UPSTAIRS LOWBOY COOLER HAS TORN GASKETS, REPLACE THE COOLER GASKETS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS ARE DIRTY AND STAINED UNDER THE BASEMENT COOLERS AND TABLES. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

The walls and ceilings shall be in good repair and easily cleaned. Clean the ceiling above the 3-compartment sink area. Fill in wet dirty gaps around the mop sink tile and the kitchen/bathroom baseboards.

Install additional lighting around the ice machine area.

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.