Chicago Brauhaus Inc

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

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED.

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

THE FOLLOWING REQUIRES A DETAIL CLEANING, FAN COVERS AND SELVINGS INSIDE THE WALK-IN-COOLERS,MANUAL CAN OPENER AND HOUSING ATTACHED TO PREP TABLE,BOTTOMS OF PREP TABLES AND LEGS OF EQUIPMENTS,UPPER PANEL OF ICE MACHINE.

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

INSTRUCTED TO REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATIONS COVERS AND KITCHEN HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS AND MAINTAIN.

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

INSTRUCTED TO DEATIL CLEAN AND ORGANIZE BASEMENT EMPLOYEE DRESSING ROOM AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED THE BASEMENT REAR EXIT DOOR NOT RODENT-PROOFED,APPROXIMATELY 1/4" INCH OPENING AT BOTTOM LEFT CORNER.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT #1932507, DATED: 06/10/2016--VIOLATION#32 Instructed facility to install and maintain a splashguard at the right side of the server station exposed handsink. 08/27/2016 SERIOUS VIOLATION ...

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

INSTRUCTED TO PROPERLY STORE AND INVERT KITCHEN POTS/PANS,AND SINGLE SERVICE ARTICLES AT SERVER STATION (HANDLES-UP) TO PREVENT CONTAIMINATION BEFORE USE AND MAINTAIN.

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

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED. MISSING ICE BIN COVER FOR REAR BAR.INSTRUCTED TO PROVIDE AND MAINTAIN ICE BIN COVERS FOR CONSUMABLE ICE BINS AT BARS.

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

THE FOLLOWING REQUIRES A DETAIL CLEANING, FAN COVERS AND SELVINGS INSIDE THE WALK-IN-COOLERS,MANUAL CAN OPENER AND HOUSING ATTACHED TO PREP TABLE,BOTTOMS OF PREP TABLES AND LEGS OF EQUIPMENTS,UPPER PANEL OF ICE MACHINE.

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

INSTRUCTED TO CLEAN FLOORS AROUND THE ICE MACHINE IN THE BASEMENT AREAS AND MAINTAIN FLOORS DRY.

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

INSTRUCTED TO REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATIONS COVERS AND KITCHEN HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS AND MAINTAIN.

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

INSTRUCTED TO DEATIL CLEAN AND ORGANIZE BASEMENT EMPLOYEE DRESSING ROOM AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.

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

Instructed facility to install and maintain a splashguard at the right side of the server station exposed handsink.

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

Observed dirt and debris on the floors in various areas- in the bar area, near the fryers, behind the freezer line in the kitchen, and around the ice machine. Instructed facility to clean and maintain.

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

Observed grease accumulation on the exhaust hood filters. Observed dirt and dust accumulation on the wall behind the cooking line. Instructed facility to clean and maintain all.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

Observed the ice machine to have a black, mold-like substance on the interior portion. Instructed facility to clean, sanitize, and maintain. Observed raw chicken and beef above cooked soups and potatoes. Instructed facility to store raw foods belo...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

Previous minor violation not corrected from report # 1527720, dated 3-11-15: Violation 38- "NO EXPOSED HAND SINKS BEHIND BOTH BAR AREAS, MUST PROVIDE." Instructed to install and maintain. Serious citation issued 7-42-090.

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

Instructed facility to install and maintain a splashguard at the right side of the server station exposed handsink.

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

Observed dirt buildup in the front bar soda guns and attached drains. Instructed facility to clean, sanitize, and maintain.

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

Observed dirt and debris on the floors in various areas- in the bar area, near the fryers, behind the freezer line in the kitchen, and around the ice machine. Instructed facility to clean and maintain.

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

Observed grease accumulation on the exhaust hood filters. Observed dirt and dust accumulation on the wall behind the cooking line. Instructed facility to clean and maintain all.

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

Observed foodhandlers working without hair restraints. Instructed facility to ensure all foodhandlers have proper hair restraints and to maintain.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Observed the ice scoop stored in the ice at the bar area. Instructed facility to store in a separate and sanitary manner and to maintain.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ENROLLMENT OR ACT...

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

COOKING EQUIPMENT AND EXTERIOR SURFACES OF 2 DOOR COOLERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

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

FLOOR UNDER COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

EMPLOYEES LOCKER AREA NOT CLEAN OR MAINTAINED, INSTRUCTED TO CLEAN AND STORE PERSONAL ITEMS ONE DESIGNATED AREA NICE AND NEATLY,

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

NO EXPOSED HAND SINKS BEHIND BOTH BAR AREAS, MUST PROVIDE,

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

CLUTTER IN BASEMENT STORAGE AREAS; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

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

MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.

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

STORAGE SHELVES IN BASEMENT NOT MAINTAINED. INSTRUCTED TO APPLY NON-TOXIC SEALANT TO SURFACE. WOODEN CUTTIN BLOCK NOT MAINTAINED. INSTRUCTED TO REPLACE WOODEN BLOCK OR COVER AND RESEAL.

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

CAN OPENER ATTACHED TO PREP TABLE, CUTTING BOARDS, PREP TABLE, COOKING EQUIPMENT, INTERIOR PANEL OF ICE MACHINE AND SODA NOZZLES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

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

FLOOR ALONG WALLBASE AND UNDER IN EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

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

LIGHT AND VENTILATION COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN.

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

FOOD HANDLERS IN PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE HAIR RESTRAINT FOR ALL EMPLOYEES TO FOOD PREP AREA.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

SEVERAL UNAUTHORIZED PEOPLE WALKING THROUGH PREP AREA. INSTRUCTED TO PROHIBIT NON-WORKING FROM WALKING THROUGH-OUT PREP AREA.

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

Foods inside cooler not labeled or dated. Instructed to label and date all foods not in original container.

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Ice bins not protected or covered. Instructed to provide covers for all ice bins.

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

Can opener attached to prep table and interior ice machine panel not clean. Instructed to detail clean and sanitize.

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

Floor along wall base and in prep area not clean. Instructed to detail clean daily.

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

Ventilation covers and ceiling around vents not clean. Instructed to detail clean vents and cleaning tile.

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

Dish washing facilities not properly maintained or operated. High temperature dish machine being used to sanitize utensils at final rinse of 164.0 F. Instructed manager that high temperature dish machine must sanitize utensils and equipment at 180 F ...

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

Foods inside cooler not labeled or dated. Instructed to label and date all foods not in original container.

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Ice bins not protected or covered. Instructed to provide covers for all ice bins.

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

Can opener attached to prep table and interior ice machine panel not clean. Instructed to detail clean and sanitize.

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

Floor along wall base and in prep area not clean. Instructed to detail clean daily.

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

Ventilation covers and ceiling around vents not clean. Instructed to detail clean vents and cleaning tile.

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

PREP FOODS INSIDE THE WALK IN COOLERS AND DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED; INSTRUCTED TO DATE/LABEL AND MAINTAIN.

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

CLEAN MULTI-USE UTENSILS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED TO PREVENT CONTAMINATION.

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

WOOD CUTTING BLOCK AND CUTTING BOARDS IN POOR REPAIR, WITH DEEP CUTS/CREVICES/STAINS; INSTRUCTED TO REPLACE AND NOT TO USE WOOD CUTTING BOARDS/BLOCKS.

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

DEBRIS/FOOD DEBRIS/DUST AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, SLICER, GRINDER, UPPER PANEL OF ICE MACHINES, CAN OPENER, AND COOKING EQUIPMENT.

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

DEBRIS/FOOD DEBRIS ON FLOORS; MUST DETAIL CLEAN FLOORS; UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT THE KITCHEN/PREP AREA, BAR AREAS AND BASEMENT. ALSO MUST KEEP BASEMENT FLOOR DRY TO PREVENT PEST.

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

EXCESSIVE DUST AND GREASE BUILD-UP ON HOOD AND FILTERS ABOVE COOKING EQUIPMENT; DUST BUILD-UP ON VENT COVERS INSIDE WASHROOMS AND PREP AREA; DUST BUILD-UP ON WALLS IN THE KITCHEN BEHIND COOKING EQUIPMENT; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

CLUTTER THRU-OUT THE BASEMENT; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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

NO HAIR RESTRAINTS; INSTRUCTED ALL FOOD HANDLERS, INCLUDING THE OWNER MUST WEAR HAIR RESTRAINTS WHILE PREPARING/COOKING/HANDLING FOODS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS IMPROPERLY STORED; INSTRUCTED TO STORED TOWELS IN AN APPROVED SANITIZER.

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

INSTRUCTED TO PROVIDE TIGHT FITTING COVER/LID FOR 2 ICE BIN BEHIND MAIN BAR AND 1 ICE BIN BEHIND SERVICE BAR.

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

INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE IN THE KITCHEN MAIN BAR.

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

INSTRUCTED TO DETAIL CLEAN FLOORS UNDER/CORNER AND AROUND DISH MACHINE.--------MUST CLEAN FLOORS INSIDE SEWER EJECTOR ROOM IN BASEMENT.

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

INSTRUCTED TO CLEAN AND MAINTAIN CEILING TILES AND CEILING VENTS AND CEILING TILES WITH DUST AND GREASES BUILD-UP ABOVE KITCHEN HOT HOLDING/PREP LINE.

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 PREP FOODS INSIDE WALK IN COOLERS AND DRIED FOOD STORAGE CONTAINERS.

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. MUST REPLACE CUTTING BOARDS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST DETAIL CLEAN-SANITIZE; COOLERS, FREEZERS, MEAT SLICER, CAN OPENER, BOTTOM PANELS OF PREP TABLES, REMOVE GREASE BUILD UP FROM COOKING EQUIPMENT THRU-OUT KITCHEN AND CLEAN...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT KITCHEN, BARS AREAS AND BASEMENT AT CORNERS AND ALONG WALLS.

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

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND REPAIR BOTTOM OF WALL AND REPLACE MISSING BASEBOARDS AT SMALL BAR AREA.

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

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT BASEMENT AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALL TO PREVENT PEST HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROPERLY STORED ICE SCOOPS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

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. ...

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. PROVIDE ICE SCOOP HOLDERS FOR ALL ICE MACHINES. REMOVE COLD PLATES FROM 3 ICE BINS AND REPLACE WITH A SMOOTH AND E...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS IN BASEMENT ALONG WALLS IN ALL ROOM, RIGHT OF WALK IN BEER COOLER AND FRONT SERVICE AREA. CLEAN HERE AND AS NEEDED TH...

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

The walls and ceilings shall be in good repair and easily cleaned. PROVIDE SHELVING FOR BOXES, WOOD ETC STORE ON FLOOR IN BASEMENT. ALL ITEMS SHOULD BE STORED AT LEAST 6" OFF FLOOR.

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

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 Regulati...