Caffe Baci

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

OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATIO...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO PAPER TOWEL AT THE HAND-SINK NEAR DISH MACHINE IN THE 1ST FLOOR DISH AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. PAPER TOWEL WAS OBTAINED FOR HAND SINK DURING TIME OF INSPECTION PRIORITY...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HANDSINK NEAR DISH MACHINE IN THE 1ST FLOOR DISH AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. HAND SOAP WAS OBTAINED FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED ICE MACHINE LOCATED IN MAIN KITCHEN PREP AREA HALLWAY WITH A BUILD-UP OF A ORANGE SUBSTANCE ON TOP WHITE PANEL UNIT DIRECTLY ABOVE ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTA...

PROPER COLD HOLDING TEMPERATURES

NOTED INTERNAL COLD-HOLDING TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE 2-DOOR REFRIGERATOR TO BE IMPROPER: PREPPED CHICKEN 49.8F AND SALMON FILETS 60.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 L...

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING A...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

NOTED TEMPERATURE OF 2-DOOR REFRIGERATOR UNIT LOCATED IN THE HALLWAY OF KITCHEN PREP AREA TO BE IMPROPER AT 55.1F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. TAG WAS PLACED ON UNIT. PRIORITY VIOLATION #...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED GRAB & GO FOOD ITEMS ON DISPLAY NOT PROPERLY LABELED: BAKERY GOODS AND YOGURT PARFAITS. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, LIST MAJOR ALLERGENS, BUSINESS NAME AND ADD...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED DRAINPIPE LEAKING UNDER HAND WASHING SINK IN 1ST FLOOR DISH AREA. INSTRUCTED MANAGER TO REPAIR LEAKING DRAINPIPE.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

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

OBSERVED PREPACKAGED COOKIES, BROWNIES,ETC NOT LABELED. INSTRUCTED TO PROPERLY LABLE WITH LIST OF NAME OF FOOD,INGREDIENTS. ALL PREPACKAGED FOODS MUST HAVE PROPER LABELS.

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

FLOORS NOT CLEAN MAINTAIN IN DISH WASHING ROOM,UNDER COOLERS IN FRONT PREP AREA, AND BEHIND BAR, DRAIN UNDER 2- COMPARTMENT SINK 2ND FL. INSTRUCTED TO CLEAN/MAINTAIN.

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

WALLS NOT CLEAN OF DEBRIS IN DISH WASHING ROOM,2ND FL KITCHEN BEHIND 3-COMP SINK, VENT COVER IN DISH WASING ROOM.INSTRUCTED TO CLEAN/ MAINTAIN.

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

MOP SINK IN POOR REPAIR NOT BEING USED, LEAKING.INSTRUCTED TO REPAIR. ALSO LEAKY PIPE UNDER 1- COMPARTMENT UNDER 3- COMPARTMENT SINK ON 2ND FL.INSTRUCTED TO REPAIR.

FOOD HANDLER REQUIREMENTS MET

NO PROOF OF THE NEW IDPH FOOD HANDLERS TRAINING FOR EMPLOYEES. INSTRUCTED TO PROVIDE.

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

Found door to employee restroom without door knob. Must repair and maintain same. Found cardboard used as a floor mat and as compressor cover on cooler in front prep area 1st floor. Must remove. Must not use any porous materials. All surfaces must be...

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

Found dust build up on fan covers inside 2 door cooler in hallway. Must remove and santitize. Found bulk storage containers (for onions, potatoes, etc.) on 2nd floor with dirt accumulation. Must clean and sanitize. Found excessive grease build up on ...

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

Observed employees using hand sinks as prep sinks in the front prep area, and in coffee bar. Must install exposed, dedicated hand sinks in front prep area (behind counter / where pizzas and sandwiches area made) and in coffee bar. Must install expose...

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

Found door to employee restroom without door knob. Must repair and maintain same. Found cardboard used as a floor mat and as compressor cover on cooler in front prep area 1st floor. Must remove. Must not use any porous materials. All surfaces must be...

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

Found dust build up on fan covers inside 2 door cooler in hallway. Must remove and santitize. Found bulk storage containers (for onions, potatoes, etc.) on 2nd floor with dirt accumulation. Must clean and sanitize. Found excessive grease build up on ...

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

Observed employees using hand sinks as prep sinks in the front prep area, and in coffee bar. Must install exposed, dedicated hand sinks in front prep area (behind counter / where pizzas and sandwiches area made) and in coffee bar. Must install expose...

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

Found several hand sinks inaccessible, being improperly used, or not maintained. Advised all sinks must be accessible and maintained at all times and hand sinks may only be used for washing hands. Found bar hand sink inaccessible. Found dishes and so...

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

Found the following previous minor violations not corrected from report # 1931832, dated 5/31/16: #35 OBSERVED SMALL HOLES IN WALLS ,OPENINGS AND GAPS ALONG UPPER AND LOWER WALLS.MUST SEAL ALL AREAS TO PREVENT HIDING AREAS FOR INSECTS 1ST AND 2NDFL. ...

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

Found door to employee restroom without door knob. Must repair and maintain same. Found cardboard used as a floor mat and as compressor cover on cooler in front prep area 1st floor. Must remove. Must not use any porous materials. All surfaces must b...

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

Found dust build up on fan covers inside 2 door cooler in hallway. Must remove and santitize. Found bulk storage containers (for onions, potatoes, etc.) on 2nd floor with dirt accumulation. Must clean and sanitize. Found excessive grease build up on...

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

Observed employees using hand sinks as prep sinks in the front prep area, and in coffee bar. Must install exposed, dedicated hand sinks in front prep area (behind counter / where pizzas and sandwiches area made) and in coffee bar. Must install expos...

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

OBSERVED SMALL HOLES IN WALLS ,OPENINGS AND GAPS ALONG UPPER AND LOWER WALLS.MUST SEAL ALL AREAS TO PREVENT HIDING AREAS FOR INSECTS 1ST AND 2NDFL

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

NO WATER AT MOP SINK ON 2ND FL MUST REPAIR.

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

FOUND IMPROPER TEMPERATURES OF FOODS. APPROX 28LBS OF QUIONA INSIDE REACH IN COOLER DATED (5-20-2016) AT IMPROPER TEMPERATURE OF 46.2F,AND APPROX 9LBS OF COOKED PROTOBELLA MUSHROOMS DATED( 5-23-2016) INSIDE WALK IN COOLER MAINTAINED AT 48.7F.MUST MA...

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.2- LIVE ROACHES CRAWLING ON FLOOR UNDER PREP COOLER BY ELECTRICAL CORDS IN SANDWICH PREP AREA,AND 1-LIVE ROACH AT WALL BETWEEN SHELVING UNIT.MUST CLEAN AND SANITIZE AREAS.RECOMMENED PEST CONTROL SERVICE.SER...

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

OBSERVED RUBBER GARKET IN POOR REPAIR ON PIZZA PREP COOLER.MUST REPLACE.

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

OBSERVED FLOORS NOT CLEAN IN FRONT PREP AREAS OF DEBRIS AND OLD CRUMBS UNDER FOOD EQUIPMENT .MUST CLEAN AND MAINTAIN.

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

OBSERVED SMALL HOLES IN WALLS ,OPENINGS AND GAPS ALONG UPPER AND LOWER WALLS.MUST SEAL ALL AREAS TO PREVENT HIDING AREAS FOR INSECTS 1ST AND 2ND FL.

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

NO WATER AT MOP SINK ON 2ND FL MUST REPAIR.

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE DISPLAY COOLER TO BE IMPROPER:-TUNA 48.0F, 7 GRAINS 47.7F, PASTA 46.3F, ANTI PASTA 46.6F, PASTA 47.9F, TUSCAN BEAN 45.3F, TOMAOTOE SALAD 49.6F. MANAGER IMMEDIATELY A...

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

NOTED A PINKISH SLIMY SUBSTANCE INSIDE THE UPPER AND INNER COMPARTMENT OF ICE MACHINE DRIPPING ON TO THE ICE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS DETAIL CLEANED AND SANITIZED. MANAGER IMMEDIATELY HAD EMPLOYEES START CLEANING AND SANITIZING ICE M...

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

NOTED DIRTY SHELVES WITH OLD FOOD PARTICLES INSIDE WALK IN COOLER AT THE SECOND FLOOR INSTRUCTED TO CLEAN AND MAINTAIN.

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

NOTED DUSTY FANS, WALLS AND CEILING INSIDE WALK IN COOLER. ALSO NOTED MISSING PANEL ON CEILING AT THE REAR CATERING AREA. INSTRUCTED TO CLEAN DUSTY AREAS AND REPLACE MISSING PANEL.

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

NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK AND AT THE BOTTOM PIPING OF SAME AT THE SECOND FLOOR PREP AREA AND AT THE HAND WASH SINK OF THE FIRST FLOOR PREP AND SERVING LINE. INSTRUCTED TO REPAIR AND MAINTAIN.

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

NOTED CLUTTER AT THE SECOND FLOOR DRY STORAGE AND EMPLOYEE BELONGINGS ON SHELVING AT THE CATERING PREP ROOM. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLE, ORGANIZE AND/OR REMOVE TO PREVENT HIDING PLACE FOR PESTS.

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

CLEAN FLOORS BEHIND FRONT SERVICE COUNTER, WALK-IN FREEZER AT CORNERS UNDER SHELVING AND UPSTAIRS KITCHEN AREA.

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

REMOVE PEELING PAINT AT CEILING IN DISH MACHINE ROOM, PAINT AND MAINTAIN.

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

FLOORS NEED CLEANING IN THE FOLLOWING AREAS TO REMOVE DEBRIS: LIQUOR STORAGE,DRY STORAGE AREA.

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

MUST CLEAN THE CEILING TILES IN DISH WASHING AREA AND IN LIQUOR STORAGE ROOM TO REMOVE SPLATTER STAINS.

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

NOTED EXPOSED HAND SINK ON THE 1ST FLOOR PREP AREA WITH A LEAK AT THE BASE OF THE FAUCET AND VERY LOOSE FROM THE SINK. MUST REPAIR AND MAINTAIN.

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

ALL PRE-PACKAGED FOOD IN 'TO-GO' CONTAINERS OR PRE-WRAPPED MUST HAVE NAME & ADDRESS OF SOURCE & DATED (MADE ON 0R SELL BY).

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

ICE BIN LIDS AT THE BAR MUST BE PROVIDED. SOME CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

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

FOLLOWING NEED CLEANING: FAN GUARD OF BEER KEG COOLER AT THE BAR, INTERIOR OF VENTS ON COLD DISPLAY CASES, EXTERIOR OF ICE CHUTE FOR SODA DISPENSER.

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

WALK-IN COOLER FLOORS WITH HOLES OR OPEN SEAMS BETWEEN RUSTED METAL PLATES, INCLUDING THE MISSING THRESHOLD AT THE COOLER DOORS MUST BE ADDRESSED, TO MAKE SMOOTH/EASILY CLEANABLE.

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

MILDEW BUILD-UP ON THE WALL BEHIND THE DISHMACHINE MUST BE CLEANED. CORNER COVINGS OF WALLS THAT ARE LOOSE OR MISSING MUST BE REPLACED.

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 GAP BETWEEN WALL AND 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO SEAL GAP BETWEEN WALL AND SINK.

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. OBSERVED CHIPPED CEILING PAINT FROM CEILING ABOVE DISHMACHINE DRAIN BOARD. INSTRUCTED MANAGER TO REMOVE CHIPPED PAINT.

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. DRY STORAGE ROOM LIGHTS NOT WORKING. INSTRUCTED MANAGER TO PROVIDE AND...

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...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. DAIRY WALK IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 51.4 F WITH MILK,CHEESE AND YOGURT INSIDE ...

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 THE FOLLOWING POTENTIALLY HAZARDOUS FOOD HELD AT IMPROPER TEMPERATURES BETWEEN 50.5 F AND 52.1 F- MILK, CHEESE AND YOGURT. ALL POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE...

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. 1ST FLOOR PREP SANDWICH COOLER AND WALK IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR GASKE...

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. OBSERVED FOOD DEBRIS ON WALL BEHIND DISHWASH 3-COMPARTMENT SINK. MUST CLEAN WALL AND MAINTAIN.

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. WALK-IN COOLER SHELVES & FAN GUARDS OF MOST COOLERS NEED CLEANING,DUE TO FOOD STAINS/DUST.

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. SPLASHGUARD TO THE LEFT OF DISHMACHINE IS IN POOR REPAIR-MUST FIX/REPLACE. WALL BEHIND SAME MACHINE NEED CLEANING. CAULKING AT WALL OF 3-COMP SINK MUST BE CLEANED & RE-SEALED ALSO.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE MISSING LIGHT SHIELD IN WALK-IN COOLER.

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. ANY MILK/SODA CRATES USED AS STORAGE SHELVES MUST BE...