Calihan Catering

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN FLOOR DRAIN IN PASTRY PREP AREA.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HAND WASH SINK LOCATED IN DISH WASHING AREA. INSTRUCTED TO PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LOW WATER PRESSURE AT EXPOSED HAND WASHING SINK LOCATED IN REAR DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SINK IN REAR DISH WASHING AREA. INSTRUCTED TO INSTALL A HAND WASHING SINK ABLE TO PROVIDE HOT AND COLD RUNNING WATER UNDER PRESSURE AND COMPLIANT WITH ALL PLUMBING CODES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION IS...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SINK IN REAR DISH WASHING AREA. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER UP TO PLUMBING CODE. PRIORITY FOUNDATION VIOLATION 7-38-030. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS ON HAND WASHING SINKS IN FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED WASTE RECEPTACLES PROVIDED IN THE WASHROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DEAD INSECTS AND DIRT INSIDE LIGHT SHIELD COVERS IN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED VENTILATION NOT WORKING PROPERLY IN AT THE BAKERY STATION. MUST REPAIR AND MAINTAIN.

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

FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND DISPLAY. OBSERVED VACUUM PACKAGED FOODS (MEAT, SEAFOOD, RELISHES, CHEESE, ETC ) STORED IN THE WALK-IN COOLER, REACH-IN REFRIGERATORS, AND WALK-IN FREEZER WITHOUT A IDPH OR CDPH APPROVED HACCP P...

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

INSTRUCTED TO DETAIL CLEAN THE FAN COVERS IN THE PRODUCE, MEAT, AND DAIRY WALK-IN COOLERS TO PREVENT DUST DEBRIS FROM BLOWING OUT ONTO FOOD.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS UNDER THE LIQUOR AND DRY FOOD STORAGE RACKS TO REMOVE DEBRIS BUILDUP.

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

SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE PEELING PAINT/WOOD FROM CEILING ABOVE OPENED LIQUOR STORAGE,INSTRUCTED TO REMOVE.PAINT/REPLACE

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

ADDITIONAL LIGHTING IS NEEDED INSIDE THE MEAT WALK-IN COOLER.

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

ITEMS(BOXES)STORED ON FLOOR IN THE BASEMENT MUST BE ELEVATED,6"OFF THE FLOOR FOR GOOD HOUSEKEEPING

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

FOUND HIGH TEMP DISH MACHINE NOT REACHING TEMP OF 180F. PRESENTLY UNIT IN USE AND REACHING TEMP OF 140F TO 160F.TAGGED UNIT HELD FOR INSPECTION "DO NOT USE". HIGH TEMP DISH MACHINE MUST MAINTAIN TEMP OF 180F AND ABOVE. INSTRUCTED TO USE THREE COMPA...

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

BASE BOARD REMOVED FROM UNDER THE THREE COMPARTMENT SINK(WEST AREA), IN DISH ROOM. INSTRUCTED TO REPLACE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE PEELING PAINT/WOOD FROM CEILING ABOVE OPENED LIQUOR STORAGE,INSTRUCTED TO REMOVE.PAINT...

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

ADDITIONAL LIGHTING IS NEEDED INSIDE THE MEAT WALK-IN COOLER.

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

ITEMS(BOXES)STORED ON FLOOR IN THE BASEMENT MUST BE ELEVATED,6"OFF THE FLOOR FOR GOOD HOUSEKEEPING

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

REPAIR THE SINK STOPPERS FOR THE 3 COMPARTMENT SINK SO THAT THE SINK BASINS CAN HOLD WATER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PRODUCE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 50.5F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS SALAD DRESSINGS AND CUT FRUIT. MANAGEMENT INSTRUCTED TO REPAIR AN...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PRODUCE WALK-IN COOLER. OBSERVED SALAD DRESSINGS AT 45.4-46.3F, AND CUT MELON AT 46.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 90# OF FOOD WORTH $167. CRITICAL VIO...

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

REPLACE THE COATED FLAT BEATER IN THE PASTRY AREA WITH CHIPPED PAINT ON IT.

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

REPAIR THE SINK STOPPERS FOR THE 3 COMPARTMENT SINK SO THAT THE SINK BASINS CAN HOLD WATER.

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

REMOVE CRATES AND PROVIDE ADEQUATE SHELVING IN WALK-IN COOLER, WALK-IN FREEZER, AND STORAGE AREAS. REMOVE ICE BUILDUP ON UNITS INSIDE WALK-IN COOLER/FREEZER.

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

CLEAN ALL FLOOR DRAINS.

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

SEAL LOOSE BASEBOARDS ALONG WALLS IN DRY STORAGE AREA. CLEAN/PAINT WALL NEAR OVEN IN PASTRY PREP AREA(SMOKE BUILDUP). CLEAN VENTILATION FANS IN WASHROOMS AND FAN GUARDS IN WALK-IN COOLER(DUST BUILDUP).

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

ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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

Fan covers in walk-in coolers and exhaust hood and filter not cleaned. Instructed to detail clean and sanitize.

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

Floor along wallbase, behind equipment in storage room, in corner and basement not cleaned. Instructed to detail clean daily.

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

Wall along side of equipment storage not maintained. Instructed to repair and reseal walls. Coving not maintained along walls in dry goods storage room. Instructed to replace missing coving. Ventilation covers through-out not cleaned. Instructe...

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

Light cover missing from exhaust hood. Instructed to replace missing cover or shield bulb. Light not working in pastry prep area. Instructed to replace non-working bulb.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Personal items storage in various prep areas. Instructed to provide locker rooms or separate area for employees personal items.

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

Hot water handle not working at 3 compartment next to dish machine. Instructed to repair to supply hot running water.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED,POOR HYGYENIC PRACTICES;FOOD HANDLERS PERFORMING MULTIPLE TASKS(PREPPING READY TO EAT FOODS,TOUCHING DIRTY TRASH BINS,CHANGING DIRTY GLOVES,ETC.)AND NOT WASHING HANDS.INSTRUCTED ON PROPER PROCEDURES OF WASHING HANDS PER CITY CODE. CRITICAL ...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

CLEAN MULTI USE UTENSILS AND SINGLE SERVICE ARTICLES STORED THROUGHOUT THE KITCHEN AREAS MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

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

LIGHT BULB INSIDE THE WALK-IN-COOLER MUST BE SHIELDED.

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

MUST CLEAN HOOD & FILTERS ABOVE COOKING EQUIPMENTS AND REMOVE DUSTS ACCUMULATIONS FROM THE VENTILATION COVERS IN TOILET ROOMS ALSO REAPIR WATER LEAK AT THE BASE OF PREP SINK PASTRY PREP AREA.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.STILL FINDING EVIDENCE OF LIVE ROACHES MORE THAN 25 IN GASKETS OF WALK IN COOLERS,OVEN & LIVE DRA...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.STILL FINDING CALCIUM BUILD UP ON INTERIOR PART OF ICE MACHINE.MUST CLEAN.

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

Inspector Comments: DETAIL CLEAN ALL COOKING EQUIPMENTS IN THE PREP AREAS STOVES,OVENS,SHELVINGS THROUGHOUT INCLUDING IN SIDE THE WALK-IN-COOLERS,ROLLING CARTS INCLUDING WHEELS, INTERIOR OF ALL PREP COOLERS,PREP TABLES, WIRE STORAGE RACKS, SINKS AND ...

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

Inspector Comments: DETAIL CLEAN FLOOR DRAINS THROUGHOUT THE PREMISES. DETAIL CLEAN FLOORS OF PREP AREAS THROUGHOUT AND LIQUOR STORAGE AREAS. ALSO SEAL ALL OPENINGS AROUND WOODEN PILLARS WERE NOTED IN FOOD PREP AREAS,DISHWASHING AREAS.FLOOR DRAINS RE...

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

Inspector Comments: OBSERVED EXCESSIVE AMOUNT OF DUST ON THE WALLS OF THE PREP AREAS AND DISHWASHING AREAS.WALLS/CEILINGS THROUGHOUT THE MENTIONED AREAS MUST BE CLEANED,SANITIZED, ALSO SEAL ALL NOTICEABLE OPENINGS ON WOODEN PILLARS, AROUND ELECTRICAL...

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. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE WALK-IN-COOLER IN PROCESS OF COOLING METHOD.COOKED LENTIL SOUPS AT 100-140F,COOKED BEAN SOUP AT 140F,BLACK BEAN P...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED AN INFESTATION OF SMALL,LARGE LIVE ROACHES INSIDE COOKING STOVES,OVENS,BOTTOM COMPAR...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK MOLD GROWTH ON INTERIOR SURFACES OF THE I...

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

ALL PREPARED FOODS HELD INSIDE THE COOLERS MUST BE LABELED,DATED TO IDENTIFY THE FOOD PRODUCTS STORED.

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

MUST REPLACE/REPAIR RUSTY BOTTOMS OF FOOD PREP TABLES IN KITCHEN USING A NON-TOXIC FINISH.

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

DETAIL CLEAN ALL COOKING EQUIPMENTS IN THE PREP AREAS STOVES,OVENS,SHELVINGS THROUGHOUT INCLUDING IN SIDE THE WALK-IN-COOLERS,ROLLING CARTS INCLUDING WHEELS, INTERIOR OF ALL PREP COOLERS,PREP TABLES, WIRE STORAGE RACKS, SINKS AND TOILETS IN EMPLOYEE ...

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

DETAIL CLEAN FLOOR DRAINS THROUGHOUT THE PREMISES. DETAIL CLEAN FLOORS OF PREP AREAS THROUGHOUT AND LIQUOR STORAGE AREAS. ALSO SEAL ALL OPENINGS AROUND WOODEN PILLARS WERE NOTED IN FOOD PREP AREAS,DISHWASHING AREAS.FLOOR DRAINS REQUIRE A DETAIL CLEAN...

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

OBSERVED EXCESSIVE AMOUNT OF DUST ON THE WALLS OF THE PREP AREAS AND DISHWASHING AREAS.WALLS/CEILINGS THROUGHOUT THE MENTIONED AREAS MUST BE CLEANED,SANITIZED, ALSO SEAL ALL NOTICEABLE OPENINGS ON WOODEN PILLARS, AROUND ELECTRICAL/PLUMBING FIXTURES ...

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

PROVIDE ADEQUATE LIGHTING INSIDE THE WALK IN COOLERS.REPLACE MISSING OR BROKEN LIGHT SHIELDS IN THE PREP AREAS.

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

MUST REPAIR EXPOSED HANDSINK BY THE EMPLOYEES TOILET ROOMS LOOSE,COMING OFF THE WALL,REPAIR SLOW DRAINAGE AT EXPOSED HANDSINKS BY THE PASTRY/BAKING FOOD AREAS.

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

REMOVE UNNECESSARY ARTICLES THROUGHOUT THE PREMISES DUE TO POTENTIAL PEST HARBORAGE,BASEMENT AREAS MUST BE ORGANIZED,MAINTAINED AND REMOVE STANDING WATER AREAS.

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.WALLS AND CEILINGS AND ATTACHED EQUIPMENTS THROUGHOUT PREMISES REQUIRE DETAIL CLEANING TO SMOOTH,EASILY CLEANABLE SURFACES.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.FOUND LARGE AMOUNTS OF MOLD BUILD-UP INSIDE ICE MACHINE DRIPPING ONTO ICE.TAGGED H...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOUND LARGE AMOUNTS OF BOXED FOODS STORED ON FLOORS IN WALK-IN-COOLERS,WALK-IN-FREEZER NOT PROPERLY STORED,PROTECTED.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.FOUND OUTSIDE GARBAGE DUMPSTER NOT MAINTAINED I.E. CONTAINER LID MISSING,EXCESSIVE WEEDS ALL ALONG WEEST PERIMETER O...

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.THE FOLLOWING REQUIRES A DETAIL CLEANING ALL KITCHEN/COOKING EQUIPMENTS,TOPS/BOTTOMS OF PREP TABLES INCLUDING LEGS OF EQ...

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.FLOORS ALONG WALLS AND IN ALL CORNERS INCLUDING FLOOR DRAINS REQUIRE DETAIL CLEANMING.

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.WALLS AND CEILINGS AND ATTACHED EQUIPMENTS THROUGHOUT PREMISES REQUIRE DETAIL CLEANING TO SMOOTH,EASILY CLEANABLE SURFACES.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETERS ARE NEEDED IN ALL COOLERS.

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.REMOVE ALL CLUTTER FROM PREMISES.