Church'S Chicken # 1155

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

NEED TO CLEAN AND SANITIZE FRONT PREP AREA.

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

REPLACE CRACKED LIGHT SHIELD DISH AREA.

* 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 CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED. SERIOUS CITATION GIVEN 7-38-0...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE OVEN IN THE REAR AREA AND CLEAN THE STORAGE SHELVES HAS DUST AND DIRT ON THEM.

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. CLEAN THE FLOORS IN THE PREP AREA THEY ARE SLIPPERY WITH GREASE BUILDUP.

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. REPLACE ALL THE STAINED CEILING TILES OR PAINT THEM THROUGHTOUT PREMISES.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. THE HOT WATER TANK IN THE REAR AREA IS LEAKING WATER ON TO THE FLOOR AND THE BOTTOM IS RUSTY. INSTRUCTED TO PROVIDE A CONTAINER TO CATCH TH...

* 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. MANAGER ON DUTY HAS NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE AS REQUIRED DURING PREPARING AND HANDLING FOOD. MUST ...

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. CLEAN UPPER INTERIOR OF ICE MACHINE AND MAINTAIN.

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. A LOOSE FLOOR TILE OBSERVED INSIDE WALK-IN COOLER NEAR LARGE DOOR; MUST REPAIR. TILE HAS WATER UNDERNEATH. MUST RE-GROUT VARIOUS AREAS OF WA...

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. OBSERVED SOME CRACKED WALL TILE AT WALLBASE OUTSIDE OF WALK-IN COOLER AND AREA WHERE COOK PREPARES CHICKEN; MUST REPLACE TILE. CLEAN WALL BEHIND ICE MACHINE TO REMOVE DUST, CLEAN CEIL...

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

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. INTERNAL THERMOMETERS NEEDED INSIDE ALL REFRIGERATION UN...

* 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. MANAGER ON DUTY HAS NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE AS REQUIRED DURING PREPARING AND HANDLING FOOD. M...

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. CLEAN UPPER INTERIOR OF ICE MACHINE AND MAINTAIN.

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. A LOOSE FLOOR TILE OBSERVED INSIDE WALK-IN COOLER NEAR LARGE DOOR; MUST REPAIR. TILE HAS WATER UNDERNEATH. MUST RE-GROUT VARIOUS AREAS ...

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. OBSERVED SOME CRACKED WALL TILE AT WALLBASE OUTSIDE OF WALK-IN COOLER AND AREA WHERE COOK PREPARES CHICKEN; MUST REPLACE TILE. CLEAN WALL BEHIND ICE MACHINE TO REMOVE DUST, CLEAN ...

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

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. INTERNAL THERMOMETERS NEEDED INSIDE ALL REFRIGERATION...