CHEQUES PLACE.

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. OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS, BUT NOT USING A SANITIZING METHOD, JUST SETTING THEM TO DRY. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3 PART SINK FOR PROPER SANITATION, USING 100PPM OF CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.

Adequate and convenient hand washing facilities shall be provided for all employees. NO SANITARY HAND DRYING DEVICE/S AT PREP AREA EXPOSED HAND WASHING SINK. INSTRUCTED PAPER TOWELS MUST BE PROVIDED AT ALL TIMES. NO PAPER TOWELS IN THE BUSINESS AT TIME OF INSPECTION. CRITICAL CITATION ISSUED, 7-38-030.

All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE STORAGE COOLER NOT LABELED; MUST LABEL AND MAINTAIN.

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. MUST PROPERLY STORED CLEAN MULTI-USE UTENSILS.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZER, COOKING EQUIPMENT AND MOP SINK.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS; UNDER COOKING EQUIPMENT, AT CORNERS AND ALONG WALLS INSIDE BOTH CLOSETS.

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 CLEAN AND REPAINT GREASE TRAP UNDER 3PART SINK.

EXCESSIVE CLUTTER INSIDE CLOSETS; INSTRUCTED TO CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

CLEANING TOWEL MUST BE PROPERLY STORED.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. COOLERS MUST BE ON AND KEPT AT 40F OR BELOW.

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. MUST RODENT PROOF BOTTOM AREA OF SIDE DOOR TO PREVENT PEST ENTRY, AND CONTRACT A LICENSED PEST CONTROL CO. AND PROVIDE LOG BOOK.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RAW WOOD SHELVES, WASHROOM DOOR AND DOOR FRAME AND TRIMMINGS.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN EQUIPMENT THRU-OUT PREMISES, COUNTERS, SINKS, ETC...

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE MISSING AND BROKEN FLOOR TILES AND CLEAN FLOORS.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS THRU-OUT.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE SELF CLOSING DEVICE FOR WASHROOM DOOR.

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 DRAIN STOPPER FOR 3PART SINK.