Chicago Food Club

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

INSTRUCTED TO PROVIDE A PARTITIONER TO THE REAR EXPOSED HAND WASHING SINK TO SEPARATE IT FROM THE MOP SINK. INSTRUCTED TO REPAIR/REPLACE THE CRACKED/DAMAGED FRONT EXPOSED HAND WASHING SINK.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE DEEP FRYERS, COOKING EQUIPMENT AND THE INTERIOR OF THE CABINETS IN THE TOILET ROOMS.

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

INSTRUCTED TO CLEAN THE WALLS AROUND THE SINKS.

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

INSTRUCTED TO SEAL AROUND ALL THE PIPES AND CONDUITS IN THE PREP AND TOILET ROOMS.

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

INSTRUCTED TO PROVIDE A SHIELD TO THE LIGHT UNDER THE VENTILATION HOOD.

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

INSTRUCTED TO PROVIDE A BACK FLOW PREVENTION DEVICE TO THE MOP SINK.

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

INSTRUCTED TO ELIMINATE THE CLUTTER AND ORGANIZE THE SIDE STORAGE AREA IN THE FRONT BEHIND THE COUNTER.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.