CAPTAIN HOOK.

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. MUST CLEAN THE FOLLOWING: STORAGE SHELVES AND INTERIOR OF REACH IN COOLERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN REAR AREA IN NEED OF SHIELDING. MUST CORRECT 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. LEAK AT FAUCET AT 3 COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. ANY UNNECESSARY CLUTTER IN REAR AREA MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE DAMAGED GASKETS ON PREP COOLER DOORS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, GRILL, ROLLING CARTS, PREP TABLES, COOLERS, FREEZERS, ICE MACHINE, SHELVES, CABINETS

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. ELEVATE STOCK OFF FLOOR IN WALK-IN FREEZER AND 2ND FLOOR STORAGE AREAS.

The walls and ceilings shall be in good repair and easily cleaned. CEILING NEED REPAIR IN 2ND FLOOR STORAGE AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS. REPLACE STAINED AND MISSING CEILING TILES IN ALL AREAS.

REPAIR SELF CLOSING DEVICE ON WOMEN WASHROOM DOOR.

REPAIR LEAKING FAUCET ON 3-COMP SINK.

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 UNNECESSARY ARTICLES AND UNUSED EQUIPMENT IN PREP AND STORAGE AREAS TO PREVENT PEST HARBORAGE. SEPARATE CLEANING EQUIPMENT AWAY FROM BATTER UNDER PREP TABLE.

All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.