PASS 4 violations
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. COOKING EQUIPMENT IN NEED OF CLEANNG TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN BASEMENT AND 1ST FLOOR PREP IN NEED OF CLEANING TO REMOVE BUILD. MUST CLEAN AND MAINTAIN. CLEAN UNDER AND AROUND ALL EQUIPMENT.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN FOOD PREP AREAS IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. MUST CLEAN AND MAINTAIN.
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 connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago And the Rules and Regulations of the Board of Health. VENTILATION NEEDED AT BOTH WASHROOMS MUST INSTALL AND MAINTAIN.