Burger King #207

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

INTERIOR OF DEEP FREEZER WITH EXCESSIVE ICE BUILD-UP. INSTD TO REMOVE EXCESSIVE ICE.

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

INBETWEEN AND SIDES OF FRYERS, INTERIOR BOTTOM CABINETS OF FRYERS, WHEELS AND HANDLES OF FRYERS NOT CLEAN EXCESSIVE GREASE ACCUMULATION. CLEAN SAME AND MAINTAIN. INTERIOR CABINETS UNDER PREP LINE, SINKS AND EXTERIOR OF GREASE FILTER UNIT NOT CLEAN. I...

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

FLOOR THRU-OUT PREP AREA UNDER AND BEHIND HEAVY EQUIPMENT NOT CLEAN. HEAVY GREASE/FOOD DEBRIS BUILD UP UNDER FRYERS. INSTD TO CLEAN AND MAINTAIN.

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

STAINED CEILING TILES ON SITE. REPLACE SAME. LIGHTSHIELDS IN PREP AREA NOT CLEAN. CLEAN SAME.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING INTERNAL THERMOMETERS FOR SMALL COOLERS AT FRONT LINE. INSTD TO PROVIDE SAME.

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

THE INSULATING COVER FOR THE SODA LINES IS CRUMBLING, CLEAN UP AND REPLACE THE DAMAGED INSULATION. THE WOOD TABLE EDGES IN THE DRIVE THRU ARE WORN RAW WOOD, CLEAN AND SEAL THE WOOD SO IT IS NON-POROUS CAN BE EASILY CLEANED.

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

THE WAL IN COOLER COIL AND FAN GUARD ARE DIRTY, CLEAN THE UNIT IN DETAIL. THE EQUIPMENT AROUND THE HOT HOLDING DRAWERS, FINISHED PRODUCT HOLDING UNIT AND SHELVES IS GREASY, REMOVE THE GREASE AND SANITIZE THE ENITRE AREA.

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

THE FLOORS ARE FULL OF FOOD BUILDUP UNDER THE MAIN HOT HOLDING UNIT AND SANDWICH PREP TABLE. THE FLOOR GROUT IS HOLDING FOOD AND LIQUID BEHIND THE DRIPPING HI-C UNIT AND MAIN PREP AREA. CLEAN THE FLOORS IN DETAIL FROM CORNER TO CORNER AND REPAIR TH...

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

THE WALLS AND CEILINGS ARE DIRTY ABOVE THE DRIVE THRU SODA FOUNTAIN AND DISHROOM INCLUDING SOME GREASE BUILDUP, CLEAN THE WALLS AND CEILINGS. REPAIR THE HOLE IN THE WALL BEHIND THE NORTH THREE COMPARTMENT SINK.

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

THE HI-C DISPENSER LEAKS, REPAIR THE LEAK.

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

NO MANAGER ON DUTY WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON AS REQUIRED WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS. MUST HAVE AT ALL TIMES.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF SMALL PREP COOLERS IN PREP AREA. INTERIOR OF ICE MACHINE AND ICE CHUTE AT SODA MACHINES. SOAK ALL NOZZLES AT SODA MACHINES REGULARLY TO AVOID BUILD UP.

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

CLEAN INTERIOR BOTTOM CABINETS AND EXTERIOR SURFACES OF FRYERS TO REMOVE GREASE OBSERVED.

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

FLOORS THROUGH OUT NEED DETAIL CLEANING UNDER, AROUND AND BEHIND EQUIPMENT. (FRYERS, SINKS, SHELVES, WALK-IN UNITS, STORAGE, HOT WATER TANK ETC).

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

MUST CLEAN DUST OBSERVED ON CEILING VENTS AND WALLS IN PREP AREA. REPLACE ALL WATER STAINED CEILING TILE WHERE NEEDED IN PREP AREA AND DINING AREA.

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

REPLACE DIM BULBS ABOVE LARGE ICE MACHINE IN PREP AREA.

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

MUST REPAIR LEAKING FAUCET AT RIGHT SIDE OF THREE COMP SINK IN REAR OF KITCHEN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

A THERMOMETER IS NEEDED FOR REACH IN COOLER IN DRIVE THRU AREA; PROVIDE.

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

SOME CLUTTER IN REAR STORAGE ROOM WHERE UTILITY SINK IS LOCATED; ORGANIZE AND MAINTAIN. RECOMENDED INSTALLING A MOP RACK FOR HANGING OF BROOMS AND MOPS.

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 REMOVE RUST FROM LOWER SURFACE AT SODA UNIT IN REAR AREA.MUST REPLACE MISSING DOOR HANDLE ON DEEP FRYER.

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 FOOD DEBRI & GREASE FROM WALK IN COOLER SHELVING UNITS,DEEP FRYERS,HOOD,GREASE FILTER,VENTILATION VENTS,INTER...

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 FLOOR IN WALK IN FREEZER,UNDER ALL SHELVING UNITS & EQUIPMENT.MUST GROUT FLOOR IN MOP SINK BASIN,IN PREP AREA & WHERE NEEDED.

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 OR REPLACE LOOSE & DAMAGED WALL BASES IN ENTRYWAY,WALL BASES & DOOR TRIM NEAR 3- COMP SINK,OPENING IN WINDOW WELL IN DINING AREA,STAINED CEILING TILES IN DINING AREA.MUST S...

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT LIGHT BULB AT HOT HOLDING UNIT.

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...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE FRYERS.

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 AND FLOOR DRAINS, AND KEEP FLOORS DRY TO PREVENT PEST BREEDING.

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 WALLS NEAR MOP SINK, REPLACE MISSING AND DAMAGED CEILING PANELS THRU-OUT PREMISES, AND CLEAN FILTERS ABOVE BROILER.

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...

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

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT REAR STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.