Burger King #1512

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

FLOORS THROUGHOUT PREP AREA IN NEED OF REGROUTING TO ELIMINATE ALL BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

HAS LETTER FROM IDPH THAT STATES INTERNAL TRAINING PROGRAM HOWEVER THERE ARE NO LOGS TO VERIFY. INSTRUCTED MANAGER TO HAVE LOGS TO VERIFY TRAINING

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FRONT DOOR NOT RODENT PROOFED. 1/4 INCH GAP AT BOTTOM OF DOOR. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020. OUTER OPENINGS NOT PROTECTED.

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

FLOORS THROUGHOUT PREP AREA IN NEED OF REGROUTING TO ELIMINATE ALL BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

HAS LETTER FROM IDPH THAT STATES INTERNAL TRAINING PROGRAM HOWEVER THERE ARE NO LOGS TO VERIFY. INSTRUCTED MANAGER TO HAVE LOGS TO VERIFY TRAINING.

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

NO CERTIFIED MANAGER ON DUTY AND CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD (HAMBURGER 176.7F, EGGS 167.9F, SAUSAGE 148.2F)PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

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

CLEAN INTERIOR AND EXTERIOR OF FRYERS CABINETS AND DRIP TRAY ON SOFT SERVE MACHINE.

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

GROUT LOOSE FLOOR TILES IN ALL AREAS. CLEAN FLOORS UNDER FRYERS, BEVERAGE MACHINES, GREASE RECYCLING UNIT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN ALL FLOOR DRAINS(FOOD DEBRIS, ORGANIC MATTER). REMOVE STANDING WATER IN FLOOR DR...

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

REPLACE MISSING CEILING TILE IN DINING AREA. CLEAN ALL CEILING VENTS IN PREP AREA(DUST BUILDUP). REPLACE MISSING AND DAMAGED WALL TILES IN DISH WASHING AREA AND NEAR VENTILATION HOOD. SEAL LOOSE TILES ALONG BASEBOARDS IN ALL AREAS, NEAR FRYERS, ETC.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE RIGHT LIGHT BULB IN WALK-IN FREEZER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL WALK-IN AND REACH-IN COOLERS.

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

REMOVE SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE CONTAINERS OF SLICED PICKLES OFF FLOOR ALONG EAST WALL IN PREP AREA.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND SINK NOT CONVENIENT AND ACCESSIBLE. OBSERVED SIX CONTAINERS STORED INSIDE EXPOSED SINK. EXPOSED SINK BLOCKED BY GARBAGE CAN TOPPED WITH CONTAINER OF CUT LETTUCE. INSTRUCTED MANAGER TO REMOVE ALL ITEMS INSIDE AND AROUND EXPOSED SINK FOR ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GARBAGE AREA NOT CLEAN AND MAINTAINED. DUMPSTER OVERFLOWING WITH TRASH AND LIDS NOT TIGHT FITTING. INSTRUCTED MANAGER TO CLEAN OUTSIDE GARBAGE AREA. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

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

DEEP FRYER CABINETS, STORAGE SHELVES UNDER PREP COUNTER NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE DAILY.

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

GROUT FLOOR TILES NEAR SOFT SERVE MACHINE AND PREP TABLE. CLEAN FLOORS IN REAR STORAGE AND UTILTIY AREAS.

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

VENTILATION COVER ABOVE ICE MACHINE NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND REMOVE DUST BUILDUP.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT BULB INSIDE WALK-IN COOLER NOT SHIELDED. INSTRUCTED TO SHIELD BULB OR INSTALL SHATTER-PROOF BULB.

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

DRAINLINE UNDER THREE COMPARTMENT SINK LEAKING. INSTRUCTED TO REPAIR TO PREVENT LEAK. REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL PREP COOLERS.

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

Deep fryer cabinets, storage shelves under prep counter not cleaned. Instructed to detail clean and sanitize daily.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean and remove food debris.

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

Ventilation cover above ice machine not cleaned. Instructed to detail clean and remove dust build-up.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Light bulb inside walk-in cooler not shielded. Instructed to shield bulb or install shatter-proof bulb.

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

Drainline under three compartment sink leaking. Instructed to repair to prevent leak.

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

NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS HAMBERGERS,CHICKEN AND ICE CREAM ARE COOKED AND SERVED. SERIOUS VIOLATION#7-38-012.

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

THE FREEZER FLOOR IS BUCKLING AND HEAVILY DAMAGED, REPAIR SAID FLOOR SO IT IS SMOOTH, SANITARY AND EASY TO CLEAN

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

MENS BATHROOM IS NOT BEING MAINTAINED, MENS URINAL NOT DRAINING PROPERLY WHEN ITS FLUSHED.SLOWLY DRAINING UP TO THE RIM. CRITICAL VIOLATION 7-38-030 INSTRUCTED TO USE THE WOMEN'S BATHROOM UNTIL THE MEN'S BATHROOM IS REPAIR. NEEDS TO CONTACT DEPT OF ...

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

THE FOLLOWING VIOLATIONS WERE ORIGINALLY DOCUMENTED IN INSPECTION # 679564, DATED APRIL 5, 2012. UPON A REINSPECTION NOTED NONE THE VIOLATIONS HAVE BEEN CORRECTED FROM THE INSPECTION DONE 12/17/2012 # 1279331. (32) THE WALK IN COOLER HAS UNSANITAR...

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

THE FREEZER FLOOR IS BUCKLING AND HEAVILY DAMAGED, REPAIR SAID FLOOR SO IT IS SMOOTH, SANITARY AND EASY TO CLEAN.THE MENS URINAL IS IN POOR REPAIR AND THE MEN'S ROOM BASEBOARD BEHIND THE DOOR IS COMMING APART, REPAIR OR REPLACE SO IT IS SMOOTH, SANIT...

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

NO VALID PROOF OF ANY CITY SANITATION CERTIFICATE WAS FOUND AT THIS TIME, OBTAIN AND POST PROOF OF ENOUGH CITY OF CHICAGO SANITATION MANAGERS TO COVER YOUR HOURS OF OPERATION.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

THE FOLLOWING VIOLATIONS WERE ORIGINALLY DOCUMENTED IN INSPECTION # 679564, DATED APRIL 5, 2012. (32) THE WALK IN COOLER HAS UNSANITARY RUSTY WIRE SHELVING, REPAIR OR REPLACE SAID SHELVING SO IT IS SMOOTH, SANITARY AND EASY TO CLEAN. (38) THE ELE...

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

THE WALK IN COOLER CEILING AND DOOR IS FULL OF BUILDUP, CLEAN AND SANITIZE IN DETAIL.

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

THE ICE MACHINE AND ICE DISPENSER IN THE DRIVE THRU HAVE SOME CORROSION/BUILDUP, CLEAN SO IT IS SMOOTH, SANITARY AND EASY TO CLEAN.

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

THE FREEZER FLOOR IS BUCKLING AND HEAVILY DAMAGED, REPAIR SAID FLOOR SO IT IS SMOOTH, SANITARY AND EASY TO CLEAN. THE MEN'S ROOM BASEBOARD BEHIND THE DOOR IS COMMING APART, REPAIR OR REPLACE SO IT IS SMOOTH, SANITARY AND EASY TO CLEAN.

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 REPLACE/RESEAL RUSTY WIRE SHELVES INSIDE WALK-IN COOLER.

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. MUST CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR CABINETS OF COOKING EQUIPMENT.

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.SOME AREAS OF FLOORS IN NEED OF REGROUTING WERE NOTED,TILE COVING AT WALL BENEATH EXPOSED HANDSINK IS LOOSE.

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.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT REQUIRE FURTHER CLEANING INCLUDING CUSTOMERS DINING AREAS,TOILET ROOMS.

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 REPAIR WALL BY MOP SINK, REMOVE ALL CHIPPING PAINT

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...

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 handlers must have hair restraints when working around open food including managers.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

TAYLOR FROZEN DESSERT MACHINE REMAINS TAGGED AT THIS TIME.MUST NOTIFY THE CDPH VIA FAX 312-746-4240 FOR TAG REMOVAL.

* 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.FOUND NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FO...

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 REPLACE/RESEAL RUSTY WIRE SHELVES INSIDE WALK-IN COOLER.

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. MUST CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR CABINETS OF COOKING EQUIPMENT.

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.SOME AREAS OF FLOORS IN NEED OF REGROUTING WERE NOTED,TILE COVING AT WALL BENEATH EXPOSED HANDSINK IS LOOSE.

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 REPAIR WALL BY MOP SINK, REMOVE ALL CHIPPING PAINT

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...

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 handlers must have hair restraints when working around open food including managers.

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

All cold food shall be stored at a temperature of 40F or less. Found (2) trays of sliced tomatoes held at room temperature stored on shelf beneath the food prep table approx 2 lbs at 58.7f,. Instructed that potentially hazardous foods must maintain...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED,POOR HYGYENIC PRACTICES;FOOD HANDLERS P...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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. FOUN...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE GARBAGE DUMSPTER AREA NOT MAINTAINED OBSERVED TRASH OVERFLOWING.MUST NOTIFY DISPOSAL CO FOR SERVICE ...

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 REPLACE/RESEAL RUSTY WIRE SHELVES INSIDE WALK-IN COOLER

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. MUST CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR CABINETS OF COOKING EQUIPMENT.

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 UNDER AND BEHIND ALL EQUIPMENT

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 REPAIR WALL BY MOP SINK, REMOVE ALL CHIPPING PAINT

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...

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 handlers must have hair restraints when working around open food including managers.

* 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 FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS AR...

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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 REPLACE/RESEAL RUSTY WIRE SHELVES INSIDE WALK-IN COOLER

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. MUST CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR CABINETS OF COOKING EQUIPMENT

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 UNDER AND BEHIND ALL EQUIPMENT

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 REPAIR WALL BY MOP SINK, REMOVE ALL CHIPPING PAINT

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.SOME AREAS OF FLOORS IN NEED OF REGROUTING WERE NOTED,TILE COVING AT WALL BENEATH EXPOSED HANDSINK IS LOOSE.

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.FOUND NO THERMOMETER INSIDE REAR THAWING COOLER.