CAFE RENEE.

FOUND RUSTY RACKS INSIDE THE REAR REACH IN COOLER. INSTRUCTED TO REMOVE RUST, PAINT OR REPLACE RACKS IF NECESSARY.

FOUND WORN RUBBER GASKETS ON THE FRONT PREP COOLER. INSTRUCTED TO REPLACE AND MAINTAIN RUBBER GASKETS.

FOUND THE INTERIOR AND EXTERIOR OF THE COOKING EQUIPMENT, FRONT CHEST FREEZER AND STORAGE RACKS IN THE REAR IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

FOUND THE FLOORS IN THE CORNER AND UNDER/AROUND ALL HEAVY EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT.

FOUND UNDER/AROUND DISH MACHINE, 3-COMPARTMENT, REAR EXPOSED HAND WASHING SINK, COOKING EQUIPMENT AND VENT IN MEN'S TOILET ROOM IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

FOUND WASH CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM).

FLOOR UNDER AND BEHIND HEAVY COOKING EQUIPMENT, INBETWEEN FRYERS NOT CLEAN, EXCESSIVE DEBRIS/GREASE. INSTD TO DETAIL CLEAN SAME AND MAINTAIN, FREE OF DEBRIS/GREASE.

LIGHTSHIELDS IN REAR NOT CLEAN. CLEAN SAME AND MAINTAIN.

REAR EXPOSED HANDSINK LOOSE FROM WALL. INSTD TO REPAIR SAME.

FLOOR UNDER AND BEHIND HEAVY COOKING EQUIPMENT, INBETWEEN FRYERS NOT CLEAN, EXCESSIVE DEBRIS/GREASE. INSTD TO DETAIL CLEAN SAME AND MAINTAIN, FREE OF DEBRIS/GREASE.

LIGHTSHIELDS IN REAR NOI CLEAN. CLEAN SAME AND MAINTAIN.

REAR EXPOSED HANDSINK LOOSE FROM WALL. INSTD TO REPAIR SAME.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL MULTI USE UTENSIL MUST BE CLEAN AND STORED IN A CLEAN SANITIZED MANNER. KNIFE HOLDER IN NEED OF CLEANING. ALL USED BREAD BAGS MUST BE REMOVED, SINGLE SERVE ARTICLES ARE A ONE TIME USE. MUST CORRECT AND MAINTAIN.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL WOOD SHELVES IN NEED OF REPAINTING OR REPLACING. WOOD CUTTING BOARDS MUST BE REPLACED.

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. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, ALL DRINK DISPENSORS, ALL PREP TABLES, AND INTERIOR OF REACH IN FREEZERS. MUST CLEAN TO REMOVE ALL FOOD AND GREASE BUILD UP. MUST MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. SPLASH GUARD NEEDED AT FRONT HAND SINK MUST INSTALL.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNECESSARY CLUTTER IN NEED OF REMOVAL. ALL UNUSED EQUIPMENT REMOVE OR MAINTAIN CLEAN. MUST CORRECT AND MAINTAIN AT ALL TIMES.