CHENG'S FRIED CHICKEN.

NEED TO PROVIDE FOOD GRADE BAGS OR CONTAINERS TO STORE COOKED AND RAW FOOD IN COOLERS AND FREEZERS.DO NOT USE BOXES

REPLACE BROKEN PAPER TOWEL DISPENSERS INSIDE THE STAFF WASROOM(UNABLE TO PULL TPWELS),ALSO REMOVE DIRTY HANGER WICH THE PAPAPER TOWELS ARE HOOKED ON IT PROVIDE PRPOPER DISPENSER.

DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP).ALSO NEED TO CLEAN ATTACHED PIPE BEHIND TE COOKING EQUIPMENT (GREASE AND FOOD DEBRIS). REMOVE DUST BUILD-UP ON TOP THE WRAPPED PIPE THROUGHOUT THE PREP AND REARE AREA.

CLEAN FLOOR UNDER THE COOKING EQUIPMENT, SCRAPE THE BUILD-UP FOOD AND GREASE

REPAIR BROKEN HOT WATER HANDLE IN STAFF WASHROOM(EXTREMELY HARD TO TURN IT ON AND 0FF). ALSO REPAIR LEAKING PIPE UNDER THE SAME SAID SINK.

ALL STAFF MUST WEAR HAIR RESTAINANT IN PREP AREA.

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 CLEAN FOOD UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT,INCLUDING SINGLE SERVICE ARTICLES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO RESURFACE CUTTING BOARD AT PREP AREA WIHT DEEP CUTS AND STAINS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO DETAIL CLEAN TOILET BOWL INSIDE OUT,EXPOSE HAND SINK, AND 2COMP.SINK WITH STAINS.

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 need cleaning.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls in rear kitchen areas need cleaning.

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 area 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 vents(ventilation)in coolers not clean need cleaning.