Catch Thirty Five

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT/DIARRHEA CLEANUP KIT OR WRITTEN PROCEDURES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGEMENT TO PROVIDE. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED. MANAGER ORDERED AND PROVIDED RECIEPT FOR VOMIT KIT-COS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

HAND WASHING SIGNAGE NOT PROVIDED AT THE HAND WASHING SINKS IN THE FOOD PREP KITCHEN, AT THE END OF COOKLINE, AND IN THE WAIT STATION. INSTRUCTED TO PROVIDE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED A SMALL AMOUNT OF A BROWN-LIKE SUBSTANCE ON THE INTERIOR PANEL OF ICE MACHINE. INSTRUCTED TO SCHEDULE A CLEANING AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WET WIPING CLOTHS STORED ON THE LINE PREP COUNTERS.INSTRUCTED TO KEEP WIPE CLOTHS STORED IN PROPER SANITZER SOLUTION WHEN NOT IN USE.

IN-USE UTENSILS: PROPERLY STORED

Utensils in-use kept in stagnant water, instructed to keep in a clean dry container or under running cold water.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

FOUND A WHOLE IN 1 COMPARTMENT SPRAYER BASIN. WATER LEAKS THROUGH BASIN WHICH CAUSES STANDING WATER UNDER HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FOUND HANDWASHING SINK LOCATED AT FRONT BAR PROFUSELY LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

FOUND UNISEX EMPLOYEE TOILET ROOM WITHOUT COVERED GARBAGE RECEPTACLE. INSTRUCTED MANAGER TO PROVIDE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Bulk food container not labeled, instructed to label and maintain.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

No food labels on packaged foods at express station, instructed to label according to health code.

PERSONAL CLEANLINESS

Food handler not wearing a hair restraint, instructed to wear.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Employee's open drink cup kept on food prep table, instructed to keep a way.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

No food hander training certificate for kitchen staff, instructed to obtain.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE IN THE PUBLIC WASHROOMS. INSTRUCTED TO PROVIDE.

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (SAUCES, DRESSINGS, COLESLAW ETC.) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVI...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED MENU WITH A DISCLOSURE STATEMENT AND NO REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. RAW OYSTERS, RAW TUNA, SALMON ETC.). INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU. (REFER TO CD...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED NO LABELS FOR BULK STORAGE CONTAINERS (EX. SUGAR AND FLOUR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED PRESET TABLEWARE AT ALL DINING TABLES. INSTRUCTED THAT ALL PRESET TABLEWARE (UTENSILS AND GLASSWARE) SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED, OR SET TABLES UPON CUSTOMER ARRIVAL AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

TAKE OUT DELI COOLER AIR TEMPERATURE AT 55.4F, COOLER IS USED TO STORE DELI MEAT AND COOKED CHICKEN, INSTRUCTED TO KEEP COOLER TEMPERATURE AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE. MUST MAINTAIN COOLER AT 40 FO LOWER. CRITICAL CITATION I...

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

FOUND 6 LBS OF DELI MEATS STORED IN SAID COOLER AT 52.2F, INSTRUCTED TO KEEP AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A) . FOOD DISCARDED VALUED AT $30.

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

MUST LABEL ALL BULK FOOD CONTAINER ( FLOUR, SUGAR ...)

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

INADEQUATE LIGHTING IN WALK-IN FREEZER, INSTRUCTED PROVIDE ADEQUATE LIGHTING.

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

OBSERVED FLOORS UNDER COOKING EQUIPMENT AND ALONG THE WALLS AND IN ALL CORNERS OF THE WALK IN COOLER WITH MINOR FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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

OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

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

Observed small leak from plumbing under far right compartment of 3 compartment sink. Must repair and maintain.

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

OBSERVED MOP HEADS STORED DOWNWARD BY THE UTILITY SINK. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED FACILITIES NOT MAINTAINING THE PROPER COLD HOLDING TEMPERATURE OF 40F OR BELOW. COLD HOLDING UNIT WITH POTENTIALLY HAZARDOUSN FOODS (SLICED TOMATOES, HUMMUS) WAS AT AN AMBIENT AIR TEMPERATURE OF 54.8F AT THE TIME OF THE INSPECTION. INSTRUCTE...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS (SLICED TOMATOES, CHEESE) AT IMPROPER TEMPERATURES DURING INSPECTION; 5 LBS OF CHEESE AT 56.1F-58.9F, 2 LBS OF CHOPPED LETTUCE AT 61.8F, 2 LBS OF SLICED TOMATOES FROM 55.4F-62.6F, 1/2LB OF PICO DE GALLO AT 63.5F, ...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED 3 COMPARTMENT SINK NOT MAINTAINED. OBSERVED A HEAVY LEAK UNDER THE FAR LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

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

OBSERVED ALL COMPRESSOR UNITS FOR REFRIGERATION WITH EXCESSIVE ACCUMULATED FOOD DEBRIS. OBSERVED INTERIOR OF FRYERS WITH FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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

OBSERVED FLOORS UNDER COOKING EQUIPMENT AND ALONG THE WALLS AND IN ALL CORNERS OF THE WALK IN COOLER WITH MINOR FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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

OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED MOP HEADS STORED DOWNWARD BY THE UTILITY SINK. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.

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

Walk in cooler shelving/racks that had peeling paint in walk in coolers, reach in coolers in kitchen prep areas, shall be replaced, kitchen storage shelving, and bsmt storage shelving that had rust/peeling paint, shall be repaired/replaced. Cutting ...

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

Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), kitchen storage shelving/racks not clean, need detailed cleaning.

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

Floors under shelving/racks in walk in coolers not clean, need detailed cleaning(corners).Floors under heavy equipment in kitchen area not clean, need detailed cleaning(crevices).

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

Damaged ceiling tile in kitchen area, shall be repaired/replaced. Walls, ceiling vents(ventilation), and ceiling tiles in kitchen prep areas not clean, need detailed cleaning.

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

Missing light shields in storage areas in bsmt storage areas, shall be replaced/provided.

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

MUST PROPERLY STORE TONGS AT THE SEAFOOD DISPLAY CASE COOLER SO AS TO HAVE THEM WITH THE END OF THE TONG NOT TOUCHING SEAFOOD PRODUCT.

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

MUST DETAIL CLEAN AND SANITIZE INTERIOR OF THE DEEP FRYERS AT THE MAIN KITCHEN SERVICE LINE TO REMOVE EXCESSIVE GREASE AND GRIME BUILD-UP. ALSO MUST CLEAN THE INTERIOR CORNERS OF THE LARGE ICE MACHINE IN THE DISH MACHINE AREA TO REMOVE SLIGHT BUILD-...

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

MUST REPLACE WORN/TORN FLOOR TILE IN THE MAIN HOT SERVICE LINE KITCHEN ON THE 1ST FLOOR SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST DETAIL CLEAN AND SANITIZE FLOOR DRAINS IN BAR AREA TO PREVENT PEST BREEDING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETERS AT THE TO GO SERVICE COUNTER DELI COOLERS. FOUND 2 NON-WORKING THERMOMETERS.

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

BULK-FOOD CONTAINERS NOT LABELED PROPERLY. INSTRUCTED TO LABEL AND MAINTAIN.

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

KNIVES WEDGED BETWEEN WALL AND PREP TABLE, INSTRUCTED TO STORE KNIVES IN A CLEAN AREA.

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

MISSING COVERS FOR ICE BIN AT BAR, INSTRUCTED TO INSTALL.

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

FAN COVERS INSIDE WALK-IN COOLERS WITH HEAVY DUST BUILD UP, INSTRUCTED TO CLEAN.

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

CONDENSATION NOTED IN WAL-IN COOLER, INSTRUCTED TO REPAIR.

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

MUST PROPERLY LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS AT ALL TIMES. FOUND LARGE WHITE PLASTIC CONTAINERS HOLDING RICE, SUGAR AND FLOUR NOT LABELED.

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

MUST CLEAN AND SANITIZE INTERIOR PANEL AT ICE MACHINE. OBSERVED SMALL GRIME BUILD-UP AT CORNERS.

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

MUST MAINTAIN FLOORS DRY TO PREVENT PEST BREEDING AREAS. OBSERVED STANDING WATER INSIDE THE WALK-IN COOLER, UNDER THE DISH MACHINE AREA AND AT THE MAIN BAR AREA UNDER THE 3-COMP SINK AND UNDER THE BAR DUMP SINKS.

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

MUST RECAULK WALL WHERE IT MEETS EXPOSED HANDWASHING SINK IN THE BASEMENT AREA. FOUND CAULKING WITH GREEN AND BLACK GRIME BUILD-UP.

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

MUST REPAIR LEAKY PIPES ADJACENT TO THE BAR 3-COMP SINK UNDER DUMP SINKS AT THE BAR AREA.

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

MUST PROPERLY LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS AT ALL TIMES. FOUND LARGE WHITE PLASTIC CONTAINERS HOLDING RICE, SUGAR AND FLOUR NOT LABELED.

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

MUST CLEAN AND SANITIZE INTERIOR PANEL AT ICE MACHINE. OBSERVED SMALL GRIME BUILD-UP AT CORNERS.

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

MUST MAINTAIN FLOORS DRY TO PREVENT PEST BREEDING AREAS. OBSERVED STANDING WATER INSIDE THE WALK-IN COOLER, UNDER THE DISH MACHINE AREA AND AT THE MAIN BAR AREA UNDER THE 3-COMP SINK AND UNDER THE BAR DUMP SINKS.

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

MUST RECAULK WALL WHERE IT MEETS EXPOSED HANDWASHING SINK IN THE BASEMENT AREA. FOUND CAULKING WITH GREEN AND BLACK GRIME BUILD-UP.

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

MUST REMOVE EXCESSIVE DUST ACCUMULATION AT THE DUST VENT COVERS LOCATED INSIDE THE BASEMENT WALK-IN COOLER.

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

MUST REPAIR LEAKY PIPES ADJACENT TO THE BAR 3-COMP SINK UNDER DUMP SINKS AT THE BAR AREA.

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

HEAVY DUST BUILD-UP ON FAN COVERS OF WALK-IN COOLERS, INSTRUCTED TO CLEAN AND MAINTAIN.

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

STANDING WATER UNDER FRONT PREP AREA, INSTRUCTED MGR TO CLEAN FLOOR AND KEEP DRY AS POSSIBLE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INACURATE STEM THERMOMETER AND BROKEN COOLER ONES, INSTRUCTED TO PROVIDE ACURATE THERMOMETER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOPS STORED ON TOP OF CUBES, INSTRUCTED TO STORE OFF CUBES IN A CLEAN SURFACE.

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

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL BULK FOOD CONTAINERS.SVERAL LARGE CONTAINERS NOT LABELED.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NO COVERS FOR ICE BINS AT BAR AREA, INSTRUCTED TO PROVIDE.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. FAN COVERS INSIDE BASEMENT'S WALK-IN COOLER WITH HEAVY DUST BUILD UP, INSTRUCTED TO CLEAN AND MAINTAIN.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHIELD AT RAW FISH DISPLAY CASE, INSTRUCTED TO PROVIDE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. ICE SCOOP STORED ABOVE ICE CUBES, INSTRUCTED TO ...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT 50.2F IN FRONT TAKE OUT STATION, INSTRUCTED TO HAVE ALL COOLERS AT 40F OR LOWER. REF...

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. FOUND ABOUT 6LBS OF RAW BEEF AT 51.6F , 3LBS OF TUNA SALAD AND 3LBS OF CHICKEN SALAD AT 50.8F AT FRONT TAKE OUT STATION. INSTRUCTED MGR TO HOLD AT 40F OR LOWER. FOOD DISCARDER VALUED AT ...

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. MEAT SLICER NOT CLEANED PROPERLY, MUST REMOVE ALL REMOVABLE PARTS AND WASH AND SANITIZE.

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. MUST CLEAN LARGE MIXERS AROUND HOPPER.