critical Sanitation
SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
All food shall be from sources approved by health authorities and safe for human consumption. OBSERVED SPOILED COOKED FOODS IN COOLERS AND IN FREEZER,FROM PREVIOUS OWNER,AND FREEZER BURNT SEA FOODS (SHRIMPS),INSTRUCTED TO DISCARD,CLEAN AND SANITIZ...
critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND COOLERS ON FACILITY NOT TURNED ON AT THE TIME OF INSPECTION,INSTRUCTED TO HAVE ALL COOLERS ON BY LICENSE REINSPECTION TO OBTAIN PR...
critical Pest Activity
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. OB...
minor Sanitation
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVES A...
minor Employee Hygiene
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. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON THE FOLLOWING EQUIPMENTS AND UTENSILS:INSIDE AND EXTERIORS OF DEEP FRYER CO...
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. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON FLOORS IN DINING,IN FRONT PREP AND REAR PREP AREAS ALONG WALLS, UNDER AND AROUND COOKING AND HEA...
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. INSTRUCTED TO CLEAN STAINS ON WALLS IN REAR PREP AREAS AT 3COMP.SINK,MOP SINK, PREP TABLES,ETC.MUST REPAIR CEILING TILES IN DINING AND AT REAR PREP AREAS,AND SEAL OPENING ON WALLS.
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 THERMOMETER INSIDE ALL COOLERS AND FREEZ...
minor Sanitation
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. MUST REMOVE UNNECESSARY CLUTTER AND UNUSABLE EQUI...