Brother Tim'S Vegetarian Fast Food

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

TOWEL DEVICE IN CUSTOMERS WASHROOM IN POOR REPAIR.MUST REPLACE.

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

STORAGE ALL SHELVES BEHIND FRONT COUNTER NOT CLEAN.MUST CLEAN SHELVES OR /PAINT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND PREP COOLER AND COLD HOLDING UNIT-56.4F IN PREP AREA AT-60F/MAINTAINING IMPROPER COLD TEMPERATURES. MUST NOT USE COOLERS.UNITS WILL BE TAGGED HELD FOR INSPECTION.MUST USE ADDITIONAL COOLERS ON PREMISES MAINTAINING 40F OR BELOW.CONTACT REFGERATI...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPERS TEMPERAURES INSIDE COOLER.CHOPPED TOMATOES-1LB/57.3F,SOY PATTIES-1-LB/62.F,SOY CHICKEN-1/3LB/60F.MUST MAINTAIN FOODS AT 40F OR BELOW.APPROX 2 1/ LBS,COST $40.00 WAS DISCARDED BY OWNER.CRITICAL...

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

DBRIS ON FLOORS AROUND EQUIPMENT,MOP ROOM.MUST CLEAN/MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.OBSERVED CAKE,PIES WIYHOUT LABELS.INSTRUCTED TO PROVIDE PROPER LABELS NAME ADDRESS PHONE ETC.

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 FRONT STORAGE SHELVES,EXTERIOR OF STOVE,INTERIOR OF REACH IN COOLERS.CLEAN/SANITIZE SLICER,CHOPPER.

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.OBSERVED CRACKED FLOOR TILES.INSTRUCTED TO REPLACE.

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.NEED THERMOMETERS IN ALL COOLERS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.OBSERVED CAKE, AND PIES WITH OUT LABELS INSTRUCTED TO PROVIDE PROPER LABELS NAME, ADDRESS, PHONE#,ETC.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN FRONT STORAGE SHELVES, CLEAN EXTERIOR ST...

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.FLOOR IN REAR PREP ARREA NEEDS REPAIR UNDER 3 DOOR COOLER, AND OBSERVED CRACKED FLOOR TILES INSTRUCTED TO REPLACE.

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.NEED THERMOMETERS FOR ALL COOLERS.

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

NOW ABATED.

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

NOW ABATED.

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

NOW ABATED.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

NOW ABATED.

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

NOW ABATED

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/PAINT ALL RAW WOOD SHELVES IN THE PREP AND BEHIND THE FRONT COUNTER.

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 DETAIL CLEAN FLOORS IN THE STORAGE CLOSETS.

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 PROVIDE WALL BASE TO THE LOWER PART OF THE WALLS IN THE OFFICE/STORAGE AREA, ON OUTER COUNTER BY EMPLOYEES TOILET ROOM AND THROUGH OUT AS NEEDED. MUST ALSO, SEAL AROUND WALL B...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE...

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...