C & G Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012(A).

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT OR DIARRHEAL IN...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.11 OBSERVED LOOSE RUBBER GASKETS AT BOTH TWO DOOR REFRIGERATION UNITS IN THE KITCHEN; REPAIR OR REPLACE GASKETS WHERE NEEDED TO AVOID AIR ESCAPING FROM UNITS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF COOKING EQUIPMENT (GRILL, FRYER) AND INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED. ALSO CLEAN INTERIOR OF REFRIGERATION UNITS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 INSTRUCTED TO CLEAN THE FLOORS AROUND UNDER AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 INSTRUCTED THE PIC THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING CERTIFICATE.

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

PEELING PAINT ON SHELVES IN DRY STORAGE ROOM IN BASEMENT.MUST REPAIR.

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

COOKING EQUIPMENT, STOVE,ETC NOT CLEAN OF GREASE , DEBRIS.MUST CLEAN/MAINTAIN

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

FLOORS NEED RE-GROUTING IN DISH WASHING AREA. MUST REPAIR AREA .

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

MISSING CEILING TILES IN BASEMENT STORAGE.MUST INTALL. ALSO SOILED AND STAIN CEILING TILES IN WASHROOMS AND BASE MENT STORAGE AREA.MUST REPLACE. WALLS NOT CLEAN IN BASEMENT STORAGE AREA IN NEAR WALK IN COOLER AND FREEZERS.MUST CLEAN/MAINTAIN.DOOR ATT...

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

CLEAN INTERIOR OF BOTTOM COMPARTMENT OF DEEP FRYER,HAS GREASE BUILD-UP,AND CLEAN THE SHELVES IN THE BASEMENT AREA OF DIRT BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN AREA

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

CEILING TILES ARE IN POOR REPAIR IN THE BASEMENT AREA,MUST REPLACE CEILING TILES

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

NO VALID CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON DUTY/SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED, PREPARED AND SERVED SUCH AS: EGGS, HAM,AND SAUSAGES. SERIOUS CITATION #7-38-012.

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

FLOORS NEED CLEANING THROUGH 1st AND BASEMENT TO REMOVE SPILLS AND/OR DEBRIS.

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

NOTED A LEAK AT THE BASE OF THE FAUCET FIXTURE AT THE 2 COMP SINK IN THE DISH WASHING AREA. MUST REPAIR AND MAINTAIN.

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

NOTED THE EXTERIOR OF THE COOKING EQUIPMENT DIRTY. MUST CLEAN TO REMOVE GREASE AND DEBRIS. ALSO CLEAN THE SHELVING IN THE BASEMENT TO REMOVE DEBRIS.

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

FLOORS NEED CLEANING AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE DEBRIS.

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

NOTED THE HOOD AND FILTERS ABOVE COOKING EQUIPMENT DIRTY. MUST CLEAN TO REMOVE GREASE AND DUST.

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

OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALL HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS EGGS,BACON,AND HAM,SERIOUS VIOLATION 7-38-012

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

MUST DEFROST THRE REACH-IN FREEAER IN THE BASEMENTVAREA,HAS ACCUMLATION OF ICE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

MUST REMOVE CHIP PAINT FREOM CEILING IN THE STORAGE AREA AT BASEMENT AND MUST REPLACE MISSING CEILING TILES IN THE BASEMENT NNEAR STAIRS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE THE PREP COOLER IN PREP AREA

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

CLEAN THE SHELVES N THE BASEMENT AREA OF DIRT BUILD-UP

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

CLEAN THE FLOORS BENIND THE COOKING EQUIPMENT,ALONG WALL BASE AND CORNERS

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

REMOVE DUST FROM LIGHT SHIELD COVERS IN THE PREP AREA

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPLINGB CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE

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

NO VISIBLE BACKFLOW PREVENTION DEVICES AT WATER SUPPLIES TO ICE MACHINE, COFFEE BREWER OR BASEMENT HOSE BIBS. MUST INSTALL SAME

FACILITIES TO MAINTAIN PROPER TEMPERATURE

THE PREP COOLER AT PREP AREA IS NOT MAINTAING PROPER TEMPERATURE,AIR TEMPERATURE READING 50.7F,WHICH HAS POTENTIALLY HAZARDOUS FOODS INSIDE COOLER,CRITICAL VIOLATION 7-38-005(A)

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

FOUND POTENTIALLY HAZARDOUS FOODS INSIDE THE PREP COOLER AT IMPROPER TEMPERATURE,FOOD ITEMS RANGE FROM 45.2F TO 61.6F,THE FOOD ITEMS ARE TURKEY,SLICED TOMATOES,EGGS,COTTAGE CHEESE,AND LINK SAUSAGES,FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPE...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

PREMISES HAS NO HOT OR TEMPERED RUNNING WATER AT THE EXPOSED HANDSINK IN THE PREP AREA OR INSIDE EMPLOYEE/CUSTOMERS WASHROOMS. NO HOT RUNNING WATER AT 2 COMPARTMENT SINK. WATER TEMPERATURE AT EXPOSED HAND SINK WAS 76.0F. CRITICAL VIOLATION 7-38-030. ...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

THE ICE MACHINE IN THE BASEMENT AREA,HAS BLACK AND BROWN SLIMY SUBSTANCE INSIDE THE MACHINE WHERE ICE IS BEING MADE,INSTRUCTED TO CLEAN AND SANITIZE EQUIPMENT,SERIOUS VIOLATION 7-38-005(A)

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

CONTAINERS OF PREPARED FOODS NOT LABELED WITH DATE OF PREPARATION. MUST LABEL SAME.

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

THE DOOR ON THE PREP COOLER IS IN POOR REPAIR,FALLS OFF HINGES WHEN DOOR IS OPEN,MUST REPAIR DOOR

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

DETAIL CLEAN ALL COOKING EQUIPMENT OF GREASE BUILD-UP IN THE PREP AREAS, CLEAN EXTERIOR OF DISH MACHINE, AND SHELVES THROUGH-OUT. CLEAN AND ORGANIZE INTERIOR OF CABINET AT COFFEE STATION.

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

DETAIL CLEAN FLOORS THROUGHOUT THE PREP AREA,ALONG WALL BASE AND CORNERS AND DEATAIL CLEAN THE BASEMENT FLOORS,ALONG WALL BASE AND CORNERS,ALSO REMOVE STANDING WATER NEAR STORAGE AREA.INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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

DETAIL CLEAN WALLS AND PIPING IN THE PREP AREA OF DIRT AND GREASE, ALSO CLEAN THE WALLS LEADING DOWN THE BASEMENT STAIRS AND IN THE DISHWASHING AREA NEAR REFRIGERATOR UNIT,INSTRUCTED TO CLEAN AND MAINTAIN WALLS.

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

WALL VENT COVER IN DINING ROOM NOT CLEAN. MUST CLEAN AND MAINTAIN SAME.

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

PROVIDE END CAPS ON LIGHT SHIELD COVERS IN THE PREP AREA AND IN THE BASEMENT STORAGE AREA

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

NO WORKING VENTILATION (EXHAUST) IN EITHER WASHROOM. MUST HAVE WORKING VENTILATION.

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

NO VISIBLE BACKFLOW PREVENTION DEVICES AT WATER SUPPLIES TO ICE MACHINE, COFFEE BREWER OR BASEMENT HOSE BIBS. MUST INSTALL SAME.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE CONSPICUOUSLY PLACED THERMOMETERS INSIDE THE WALK-IN COOLER IN BASEMENT AREA AND AT PREP COOLER IN WARMEST PART OF UNITS.

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

REMOVE UNUSED EQUIPMENT IN THE BASEMENT AREA,TO PREVENT RODENT HARBORAGE

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES REACH IN COOLER BY GRILL MAINTAINNG IMPROPER TEMPERATURE OF 60F.OBSERVED DOOR BROKEN,HANGING OFF ATTACHMENT WHEN DOOR IS OPEN.MUST REPAIR COOLER TO MAINTAIN 40F OR BELOW.COOLER WILL BE TAGGED HELD FOR INSPECTION, MUST USE ADDITIONAL COOLER...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS,EGGS MAINTAINED AT IMPROPER TEMPERATURES BETWEEN 49F-55F. INSIDE REACH IN COOLER BY GRILL.MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW.APPROX 85LBS OF EGGS/COST APPROX $100.00 WAS REMOVED FROM COOLER ...

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

OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES.EVIDENCE OF LIVE ROACHES ON PREMISES,IE 1 LIVE BABY ROACH CRAWLING AT HAND SINK IN PREP AREA,AND LARGE LIVE ROACH ON WALL NEAR ICE MACHINE IN BASEMENT,4-LIVE INSECTS/GNATS FLYING IN PREP AREA AND...

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

REPAIR WOOD PANEL IN POOR REPAIR ON THE SIDE OF PREP COOLER,GASKETS ON COOLER BY GRILL,DOORS OF 2 COOLERS, PREP COOLER AND REACH IN COOLER.

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

OPENINGS THRU-OUT PREP AREA,AND BASEMENT AREA.MUST SEAL ALL HOLES IN WALLS,BETWEEN WALL PANEL AT STOVE,EXPOSED HAND SINK,ETC TO PREVENT ANY HIDING AREAS FOR PEST.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST REPLACE ALL RAINBOW COLORED CLEANING CLOTHS WITH CLEAN WHITE CLOTHS AND PROPERLY STORE IN SANITIZER BUCKETS

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

LABEL AND DATE ALL BULK CONTAINERS AND PREPARED FOOD IN COOLERS.

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

SEAL LOOSE GASKET AND REPAIR EGG COOLER DOOR.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, GRILL, STOVE, FRYERS, OVEN, PREP TABLES, HOLDING UNITS, CABINETS, BEVERAGE COUNTER, SHELVES IN BASEMENT.

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

CLEAN FLOORS UNDER ALL BOOTHS IN DINING AREA. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DISH WASHING AND BASEMENT AREAS. SEAL OPENING IN FLOOR ALONG NORTH WALL NEAR EGG COOLER IN PREP AREA.

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

REPLACE MISSING CEILING TILES IN BASEMENT. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS IN BASEMENT. REMOVE PEELING PAINT IN CEILING IN BASEMENT DRY STORAGE AREA. CLEAN WALL VENTS IN DINING AREA.

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

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. PROPERLY ORGANIZE ALL REACH-IN COOLERS AND CABINETS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE ICE SCOOP HANDLE UP OR IN SEPARATE SANITARY CONTAINER. STORE WASH CLOTHS IN SANITIZING SOLUTION.

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

OBSERVED 20-30 MICE DROPPINGS INSIDE COMPRESSOR UNIT IN BOTTOM OF EGG REACH-IN COOLER, 5 DROPPINGS SCATTERED INSIDE CABINETS IN BOTTOM OF FRYERS AND UNUSED OVEN, 30-40 MICE DROPPINGS SCATTERED UNDER BOOTHS IN DINING AREA, 60-70 MICE DROPPINGS SCATTER...

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

LABEL AND DATE ALL BULK CONTAINERS AND PREPARED FOOD IN COOLERS.

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

SEAL LOOSE GASKET AND REPAIR EGG COOLER DOOR.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, GRILL, STOVE, FRYERS, OVEN, PREP TABLES, HOLDING UNITS, CABINETS, BEVERAGE COUNTER, SHELVES IN BASEMENT.

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

CLEAN FLOORS UNDER ALL BOOTHS IN DINING AREA. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DISH WASHING AND BASEMENT AREAS.

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

REPLACE MISSING CEILING TILES IN BASEMENT. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS IN BASEMENT. REMOVE PEELING PAINT IN CEILING IN BASMENT DRY STORAGE AREA.

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

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. PROPERLY ORGANIZE ALL REACH-IN COOLERS AND CABINETS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE ICE SCOOP HANDLE UP OR IN SEPARATE SANITARY CONTAINER. STORE WASH CLOTHS IN SANITIZING SOLUTION.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. UPON INSPECTION FOUND NO SOAP CONVENIENT AND ACCESSIBLE AT PREP HAND SINK OR AT HAND SINKS EMPLOYEES USE.FOUND WATER OR SOME LIQUID INSIDE OF SOAP BOTTLE AT HAND SI...

* 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 MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS CITATION ISSUED.

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.INTERIOR UPPER PANEL IN ICE MACHINE NOT CLEAN.MUST CLEAN.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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.OBSERVED RAW WOOD AROUND BASEMENT COOLER DOOR(INTERIOR)INSTRUCTED TO SEAL. RESTROOM VENT COVER MISSING INSTRUCTED TO REPL...

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.OBSERVED THE ORANGE JUICE MACHINE NOT CLEAN,AND ICE CREAM MIXER INSTRUCTED TO CLEAN AND SANITIZE.

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. Use dustless cleaning methods.OBSERVED THE RESTROOM VENT DUSTY INSTRUCTED TO CLEAN. REPAIR PEELING WALLPAPER IN HALLWAY TO RESTROOMS, AND REPLACE WATER DAMAGED CEILING TILES IN MENS R...

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.CLUTTER IN BASEMENT OFFICE AREA INSTRUCTED TO REMOVE ...