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

OBSERVED NO ONE ON THE PREMISES WITH A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (MILK) IS BEING HANDLED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES ...

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

GASKETS FOR STAND UP COOLER NOT CLEAN BETWEEN FOLDS, INSTRUCTED TO CLEAN AND MAINTAIN.

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

CHIPPED WALL NEXT TO PREP COOLER, INSTRUCTED TO REPAIR.

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

MUST REPAIR WALLS TO BE SMOOTH AND EASILY CLEANABLE AT BOTH STAFF RESTROOMS.

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

MUST PROVIDED MISSING SINK STOPPER AT 3COMP SINK.

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

MUST ELEVATE ALL ITEMS IN THE REAR ROOM 6INCHES OFF THE FLOOR AT ALL TIMES.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES IN FOOD PREP AREAS.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD AND SANITATION MGR ON SITE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS( SEAMING MILK AND SMOOTHIES ), ...

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

STANDING WATER UNDER 3 COMP SINK, CASES OF SODA STORED ON FLOOR. INSTRUCTED MGR TO KEEP FLOOR DRY AS POSSIBLE, AND KEEP ALL FOOD ITEMS STORED OFF FLOOR.