Chiefs Dinners & Deli

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

NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR PROOF OF ENROLLMENT IN CLASS PROVIDED AT TIME OF INVESTIGATION-CITATION ISSUED-CRITICAL 7-38-012.

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

CLEAN THE FOLLOWING: ALL SHELVES & PREP TABLES, FILTERS & HOOD, ALL SINKS, UNCLEAN DISHES & MULTI-USE UTENSILS LEFT UNCLEAN OVERNIGHT, INTERIOR CABINETS OF DEEP FRYERS, SIDES OF ALL COOKING EQUIPMENT, GRILL, EXTERIOR OF BLACK REFRIGERATOR, AND ALL OT...

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

DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

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

CLEAN LIGHT SHIELDS THROUGHOUT WHERE NEEDED. REPAIR AND RE-PAINT CEILING IN WASHROOM. CLEAN WALLS/DOORS WHERE NEEDED. BOTTOM OF FRONT DOOR NEEDS REPAIRING.

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

REPLACE BLLOWN LIGHT IN CANOPY ABOVE COOKING EQUIPMENT.

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

ELIMINATE CLUTTER IN WASHROOM AND FURNACE/MOP SINK ROOM(ALL ARTICLES MUST BE STORED AT LEAST 6 INCHES OFF FLOOR). INSTRUCTED TO ONLY STORE NON-FOOD ITEMS IN WASHROOM.

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

CLEAN THE FOLLOWING: INTERIORS OF OVENS, DEEP FRYERS, WHITE REFRIGERATOR, & FURNACE EXTERIOR IN CLOSET ROOM.

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

DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT THROUGHOUT.

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

REPAIR BOTTOM OF REAR EXIT DOOR, MAKING IT TIGHT-FITTING TO PREVENT RODENT ENTRY.

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

OBSERVED TABLE TOP DEEP FRYERS ON TABLE BY 3 COMP.B SINK - INSTRUCTED TO ONLY USE UNDERNEATH HOOD OR REMOVE FROM PREMISES.

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

ELIMINATE CLUTTER IN WASHROOM AND FURNACE/MOP SINK ROOM(ALL ARTICLES MUST BE STORED AT LEAST 6 INCHES OFF FLOOR). INSTRUCTED TO ONLY STORE NON-FOOD ITEMS IN WASHROOM.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ORIGINAL CHICAGO FOOD SANITATION CERTIFICATE POSTED.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA.

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

REPAIR LEAKING OVERHEAD PIPE IN UTILITY CLOSET.