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. THE FOLLOWING IN NEED OF CLEANING: INTERIOR AND EXTERIOR OF ALL REACH IN COOLERS AND FREEZERS, INTERIOR OF WALK IN FREEZER, SIDES OF COOKING EQUIPMENT. MUST CLEAN TO REMOVE ALL FOOD BUILD UP. 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 UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING IN NEED OF CLEANING AT FRONT PREP AREA TO REMOVE ALL DUST 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. VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL DUST AND GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.