Chicago Steak House

FOUND SOME GROCERY BAGS BEING USED IN THE FREEZER; REPLACE WITH FOOD GRADE FREEZER BAGS.

TALL TWO DOOR COOLER HAS LOOSE RUBBER GASKETS ON DOORS; REPAIR OR REPLACE GASKETS.

CLEAN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS, EXTERIOR OF COOKING EQUIPMENT, SLICER AND DRY STORAGE SHELVES.

CLEAN FLOOR BEHIND/UNDER COOKING EQUIPMENT TO REMOVE GREASE.

CLEAN WALL BY EXPOSED HANDSINK, CLEAN CEILING VENTS IN FRONT PREP AREA TO REMOVE DUST OBSERVED.

PROVIDE THREE METAL OR RUBBER DRAIN STOPPERS FOR PROPER SET UP OF SINK.

ALL COOKING EQUIPMENT AND PREP TABLES IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS THROUGH OUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

MOP SINK IN POOR REPAIR. PLASTIC TUB HAS BEEN CRACKED. MUST REPAIR OR REPLACE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR TOP OF CHEST FREEZER IN FRONT PREP AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF FRYER CABINETS (GREASE BUILDUP, FRIES, ETC), SHELVES, GASKETS, AND SURFACES INSIDE REACH-IN COOLERS, SHELVING UNITS IN PREP AND STORAGE AREAS, PREP TABLES, HOLDING UNITS, WINDOW LEDGES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

The walls and ceilings shall be in good repair and easily cleaned. SEAL LOOSE TILE ALONG WALL IN NORTHWEST CORNER. SEAL LOOSE BASEBOARDS ALONG WALLS IN ALL AREAS.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL UNUSED EQUIPMENT IN BASEMENT.