All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.NO PEST CONTROL LOG BOOK ON PREMISES AT THIS TIME OF INSPECTION.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO FOOD SERVICE SANITATION MANAGER WITH CHICAGO SANITATION CERTIFICATE ON PREMISES AT THIS TIME WHEN POTENTIALLY HAZADROUS FOOD IS BEING PREPARED AND SERVED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED CLEAN UTENSILS NEXT TO HAND SINK FRONT INSTRUCTED TO PROVIDE SPLASH GUARD. REMOVE UTENSILS AND REWASH/SANITIZE THEM KEEP AWAY FROM HAND SINK.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED FRONT SMALL FREEZER EXCESSIVE ICE, INSTRUCTED TO DEFROST AND CLEAN. ALSO OBSERVED CUTTING BOARDS NOT CLEAN INSTRUCTED TO CLEAN AND SANITIZE.
The walls and ceilings shall be in good repair and easily cleaned.OBSERVED COUPLE CEILING TILES WATER DAMAGED INSTRUCTED TO REPLACE.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED 2 LIGHTS OUT REAR PREP AREA.INSTRUCTED TO REPAIR.