PASS 6 violations
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, COOKING EQUIPMENT, FOOD EQUIPMENT (COFFEE MAKER, BLENDER, MICROWAVE OVEN ETC), RICE COOKER, INTERIOR AND EXTERIOR SURFACES OF MOP BUCKET, STORAGE SHELVES BEHIND FRONT COUNTER, PREP SHELVES, ALL FAUCET HANDLE, COOLER HANDLE, INTERIOR OF HAND SINK CABINET IN INSIDE WASHROOMS (NOTED WITH HEAVY GREASE BUILD-UP AND DIRT ACCUMULATION).
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS OF THE KITCHEN, AND FLOORS THROUGHOUT WALK-IN COOLER AND FREEZER.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS WITH DRIED FOOD SPILLS THROUGHOUT KITCHEN.
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. INSTRUCTED TO FIX LEAKY FAUCET NECK AT 3 COMPARTMENT SINK.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
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. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES/ CLUTTER STORED ON TOP OF WALK-IN COOLER AND WALK-IN FREEZER.