CARDONA'S 2.

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. INSTRUCTED TO INVERT ALL CLEANED UTENSILS ON SHELVING UNITS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR DAMAGED SCREEN ON REAR EXIT DOOR.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO DRFROST AND CLEAN EXCESSIVE ICE BUILD UP AND DEBRIS IN REACH IN FREEZER AND IN EXPOSE HAND WASH SINK AT KITCHEN.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO ADJUST SELL CLOSING DEVICE ON TOILET TO CLOSE BY IT SELF.

All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED TO HAVE FOODSERVICE EMPLOYEES HANDLING FOODS IN KITCHEN TO HAVE HAIR RESTRAINT ON.

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. non food contact surfaces of cooler shelving, storage shelving, need cleaning.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors in bsmt., storage areas need detailed cleaning(corners).

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls that had peeling paint in bathroom, bsmt storage areas shall be repair.

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. light shields in prep areas not clean need cleaning.

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. exhaust canopy had excess grease build up, needs detailed cleaning.

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.fond bsmt door no rodent proofed, shall be repair.(no citation issued due to license inspection on 1/11/2010

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.peeling paint, rust of storage shelving shall be repair.

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.coller shelving not clean need cleaning

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors in prep area need detailed cleaning, floors in bsmt storage areas that had damaged floor tile shall be repair/replaced.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.peeling paint in bsmt storage area walls shall be repair

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.missin light shield in bsmt storage area shall be provided.

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.must remove excess clutter in bsmt storage areas.