CARLITOS WAY PIZZA.

MUST LABEL AND DATE ALL COOKED FOODS IN REFRIGERATION UNITS.

CLEAN MEAT SLICER AT PREP TABLE AND MAINTAIN. CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED.

CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYER, AREA UNDERNEATH GRILL, VENTS ABOVE COOKING EQUIPMENT.

INSTRUCTED TO STORE ALL WIPING CLOTHS IN A SANITIZING SOLUTION DURING OPERATION. MUST USE CLEAN CLOTHS DAILY.

EXPOSED HANDSINK IN PREP AREA NOT MAINTAINED. SINK HAD ITEMS STORED INSIDE OF IT (BUCKETS); INSTRUCTED TO REMOVE. SINK CLOGGED AFTER I USED IT TO WASH MY HANDS, SINK HAS NO RUNNING COLD WATER AND SINK IS NOT ATTACHED TO WALL PROPERLY (SLIGHTLY LEANING TO ONE SIDE). MAKE NECESSARY CORRECTIONS TO HANDSINK AND USE SINK IN WASHROOM TWENTY FEET FROM PREP AREA FOR FREQUENT HANDWASHING.

MUST LABEL AND DATE ALL COOKED FOODS IN REFRIGERATION UNITS.

CLEAN MEAT SLICER AT PREP TABLE AND MAINTAIN. CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED.

CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYER, AREA UNDERNEATH GRILL, VENTS ABOVE COOKING EQUIPMENT.

CLEAN FLOORS UNDER COOKING EQUIPMENT AND MAINTAIN. ALSO CLEAN AROUND AND BEHIND OTHER KITCHEN EQUIPMENT.

CLEAN INTERIORS OF LIGHT SHIELDS TO REMOVE DUST WHERE NEEDED.

PROVIDE THREE WORKING DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP FOR WASH, RINSE AND SANITIZING.

INSTRUCTED TO STORE ALL WIPING CLOTHS IN A SANITIZING SOLUTION DURING OPERATION. MUST USE CLEAN CLOTHS DAILY.

REMOVE UNNECESSARY CLUTTER FROM PREP AREA, STORE MOPS PROPERLY AT UTILITY SINK.

All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. MUST HAVE ALL COOLING EQUIPMENT SET AT PROPER TEMPERATURES.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. MUST PROVIDE TESTING STRIPS FOR SANITIZER.

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 machine MUST COVER GAP UNDER DOOR BY DOOR SWEEP.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST RELOCATE OR PROPERLY INSTALL THE ELECTRIC OUTLET IN THE MIDDLE OF THE KITCHEN. MUST PROVIDE A SEPARATION BETWEEN THE MOP SINK AND DINNING AREA AND REMOVE THE PLASTIC FILM FROM THE 3 COMPARTMENT SINK SURFACES. MUST SEAL RAW WOOD SURFACES AND GAPS. MUST SEAL GAPS ALONG BACK WALL AND VENTILATION HOOD.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN PREMISES THROUGHOUT INCLUDING FLOORS WALLS AND KITCHEN EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR BROKEN FLOOR TILES.

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. MUST PROVIDE VENTILATION FOR THE PIZZA OVEN OR MOVE IT UNDER THE HOOD. PROVIDE A GREASE TRAP FOR THE 3 COMPARTMENT 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. MUST REMOVE ALL UNNECESSARY ARTICLES AND PROVIDE ACCESS TO THE BASEMENT. MUST CLEAN THE GARBAGE AREA OUTSIDE.