Corey'S NYC Bagel Deli

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON DUTY AT THE START TIME OF INSPECTION WHILE TIME AND TEMPERATURE FOR CONTROL FOR SAFETY, TCS, FOODS ARE STORED, PREPPED/HANDLED AND SERVED. INSTRUCTED TO PROVIDE A VALID CITY OF CHICAGO FO...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE DISPLAY BEVERAGE COOLER NEAR THE ENTRANCE AND INSIDE THE FREEZER UNIT IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WET WIPING CLOTHS STORED IMPROPERLY ON PREP SURFACE AREAS. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED IN-USE UTENSILS STORED IMPROPERLY DIRECTLY INSIDE OF THE BULK FOOD CONTAINERS IN THE REAR PREP AREA. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED FOOD STORED IMPROPERLY IN PLASTIC GARBAGE BAG(S) IN THE FREEZER. INSTRUCTED TO STORE PROPERLY IN FOOD GRADE STORAGE BAGS AND/OR CONTAINERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED DRAINPIPE LEAKING UNDERNEATH THE 3 COMPARTMENT SINK IN THE DISH WASH AREA. INSTRUCTED TO REPAIR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MISSING CEILINGS TILE PANEL(S) ABOVE THE WALK-IN COOLER AND OBSERVED WATER-STAINED CEILING TILES IN THE EMPLOYEE WASHROOM. INSTRUCTED TO CORRECT.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE STOVE DIRTY WITH GREASE AND DEBRIS AND VENTILATION IN THE EMPLOYEE WASHROOM DIRTY WITH DUST AND DEBRIS. INSTRUCTED TO CLEAN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED BLACK HOSE HOOKED UP TO PIPE ABOVE HAND WASHING SINK. THE HOSE WAS STORED IN THE HAND SINK, BLOCKING THE SINK WHEN NOT IN USE. WHEN IN USE, ALL ACCESS WATER FROM SAID HOSE WAS DRAINED INTO THE HAND-WASHING SINK. INSTRUCTED MANAGER TO ENSURE ...

PROPER COLD HOLDING TEMPERATURES

OBSERVED CHOPPED LETTUCE HELD AT AN INADEQUATE TEMPERATURE OF 49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 4 POUNDS OF LETTUCE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 47 F. INSTRUCTED TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. NO TCS FOODS WERE STORED IN THE COOLER AT THE TIME OF INSPECTION. COOLER TAGGED. PRIORI...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE INTERIOR OF THE PREP COOLER AND COUNTERTOP BENEATH THE FOUNTAIN POP MACHINE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE GREASE ON THE BACK WALL OF THE FRONT PREP AREA BENEATH THE TOASTER OVEN.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATION FROM REPORT #2569347 ON 1/9/23 NOT CORRECTED: 57 - FOOD HANDLERS REQUIREMENT NOT MET. OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLERS MUST SHOW PROOF...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND ITEMS STORED ON THE FLOOR IN THE REAR STORAGE AREA. INSTRUCTED TO ELEVATE ALL ITEMS AT LEAST 6" OFF THE FLOOR FOR EASE OF CLEANING, AND MAINTENANCE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

FOUND LEFT LIGHT AT REAR VENT HOOD IN POOR REPAIR. INSTRUCTED TO REPLACE/REPAIR AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

FOUND MECHANICAL VENTILATION IN POOR REPAIR IN THE RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLERS REQUIREMENTS NOT MET. FOUND NO CERTIFICATES ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED SMALL CONTAINERS OF SEASONINGS NEAR PIZZA OVEN WITHOUT LABLES. MUST LABEL ALL INGREDIENTS THAT ARE NOT IN ORIGINAL PACKAGING

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO KIT FOR RESPONDING TO VOMIT AND DIARRHEA ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN A KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITZER RATED AS EFFECTIVE AGAINST NOROVIRUS AND MAINTAIN IT ON SITE AT ALL TIMES. PRIORITY ...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETERS INSIDE COOLERS ALONG MAIN PREP LINE. INSTRUCTED TO INSTALL AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CUTTING BOARDS ALONG MAIN PREP LINE WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SEVERAL MISSING AND BROKEN CEILING PANELS IN REAR STORAGE AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

OBSERVED IMPROPER DATE MARKING ON TCS FOODS INSIDE WAIK-IN COOLER AND PREP COOLERS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZIG SOLUTION WHEN NOT IN USE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

ADDITIONAL WATER PRESSURE NEEDED AT THE HAND WASHING SINK INSIDE EMPLOYEE WASHROOM. MUST PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND DEBRIS ON FLOOR THROUGHOUT REAR PREP AREA. MUST CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED DUST BUID UP ON CEILING VENTILATION VENTS INSIDE EMPLOYEE WASHROOM. MUST CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLERS REQUIREMENTS NOT MET NO LOGS RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.

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

MUST CLEAN THE INTERIOR OF THE REACH IN FREEZER IN THE REAR TO REMOVE SPILLS. MUST CLEAN THE SHELVING INSIDE THE WALK IN COOLER. MUST DETAIL CLEAN THE INTERIOR OF THE MOTOR HOUSING OF THE FRONT DISPLAY COOLER TO REMOVE FOOD DEBRIS.

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

FLOORS NEED DETAIL CLEANING THROUGH OUT PREMISES TO REMOVE SPILLS AND DEBRIS.

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

NOTED THE WALL NEAR THE TOASTER OVEN DIRTY. MUST CLEAN AND MAINTAIN. ALSO WALLS UNDER THE 3 COMP SINK NEEDS CLEANING.

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

NOTED THE VENTILATION IN THE WASHROOM NOT WORKING. MUST REPAIR AND MAINTAIN. NOTED LEAKS UNDERNEATH THE 3 COMP SINK. MUST FIND SOURCES AND REPAIR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE ALL COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE THE GLUE AND BLACK BUILDUP AROUND THE EXTERIOR SLIDING DOOR OF THE FRONT DISPLAY COOLER THAT WAS TAGGED AND MAINTAIN

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

DETAIL CLEAN THE FLOORS BEHIND AND UNDERNEATH THE REAR PREP TABLE TO REMOVE SESEAME SEEDS AND FOOD DEBRIS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

THE FRONT DISPLAY COOLER IS UNABLE TO MAINTAIN A TEMPERATURE OF 40F OR LESS AT TIME OF INSPECTION: INTERNAL TEMPERATURE WAS 58.4F BY MY THERMOMETER AND 57F BY THEIR INTERNAL THERMOMETER. POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE MENTIONED UNIT...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZAROUS FOOD ITEMS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER, 2 FRONT DISPLAY COOLERS, AND COLD HOLING UNIT IN FRONT PREP: FOUND A LARGE CONTAINER OF COOKED CHICKEN AT 53.6F, CONTAINER OF SLICED TOMATOES AT 55.0F, 3 ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND RIPPED GASKETS AROUND THE COLD-HOLDING UNIT DOORS. INSTRUCTED TO REPLACE RIPPED GASKETS TO PROVIDE A TIGHT FITTING SEAL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE THE GLUE AND BLACK BUILDUP AROUND THE EXTERIOR SLIDING DOOR OF THE FRONT DISPLAY COOLER THAT WAS TAGGED AND MAINTAIN.

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

DETAIL CLEAN THE FLOORS BEHIND AND UNDERNEATH THE REAR PREP TABLE TO REMOVE SESEAME SEEDS AND FOOD DEBRIS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NO LABEL PROVIDED AT INDIVIDUAL REPACKED CREAM CHEESE,INSTRUCTED TO PROVIDED LABELS WITH SOURCE AND INGREDIENTS

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

RE-INSTALL MISSING CEILING TILES AND REPLACE THE HEAVY STAINED CEILING TILES ABOVE THE WALK-IN COOLER. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

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

MISSING LIGHT SHIELD AT LIGHT ABOVE THE BAGEL MACHINE(REAR AREA).INSTRUCTED TO PROVIDE AND PROVIDE END CAPS

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

LEAKING PIPE AT LONG BAGEL SINK IN FRONT OF OVEN.NEED TO REPAIR CAUSE

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FRONT DISPLAY COOLER AT AIR TEMP OF 43.6F - 48.9F AND 50.4F. POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE MENTIONED UNIT: TUNA,VEGGIE TUNA ,EGG SALAD ETC. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. COOLER MUST MAINTAIN AIR TEMP OF 40F THROUGHO...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED IN THE WALK-IN COOLER: VARIOUS KIND OF CREAM CHEESE INSIDE THE PLASTIC CONTAINERS AND FROM DELIVERED BOXES FROM 45.6F; 47.8F;46.2F TO 49.6; VEGGIE TUNA SALADS AT TEMP OF 46.2F TO 47.1F; ...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

WATER FROM ROOF IS LEAKING THRU THE LIGHT FIXTURE IN PREP AREA, WHICH PRESENTLY LIGHT SHIELD CAME DOWN WITH FORCE ON FLOOR .WATER IS STILL LEAKING,HOWEVER TECHNICIAN FOR THE ROOF WAS CALLED. NO FOOD PREPARATION AT PRESENT TIME. FOOD IS PREPARED IN ...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NO LABEL PROVIDED AT INDIVIDUAL REPACKED CREAM CHEESE,INSTRUCTED TO PROVIDED LABELS WITH SOURCE AND INGREDIENTS

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

RE-INSTALL MISSING CEILING TILES AND REPLACE THE HEAVY STAINED CEILING TILES ABOVE THE WALK-IN COOLER. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

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

MISSING LIGHT SHIELD AT LIGHT ABOVE THE BAGEL MACHINE(REAR AREA).INSTRUCTED TO PROVIDE AND PROVIDE END CAPS.

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

LEAKING PIPE AT LONG BAGEL SINK IN FRONT OF OVEN.NEED TO REPAIR CAUSE

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

CLEAN THE INTERIOR OF ALL REACH IN COOLERS TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND ALL EQUIPMENT. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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

AIR VENTS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO OBTAIN CERTIFICATES FOR ALL FOOD HANDLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN REAR STORAGE AREA.

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

CLEAN FLOORS UNDER DELI DISPLAY COOLERS.

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

SEAL LOOSE BASEBOARDS AND REPLACE MISSING/DAMAGED BASEBOARDS IN REAR PREP AREA. REMOVE DUST BUILDUP ON WALLS AND WIRING IN COFFEE PREP AREA.

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

PROVIDE LIGHT SHIELDS IN WALK-IN COOLER. REPLACE DAMAGED LIGHT SHIELD IN REAR PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Deli reach-in-cooler door in front prep area not maintained. Instructed to replace broken glass door.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

Dish washing facilities not maintained or operated. While draining water in left side of three compartment sink, water coming up from floor drain dispelling on to the floor. Instructed to detail clean grease trap and drainline to prevent inadequate d...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Deli reach-in-cooler door in front prep area not maintained. Instructed to replace broken glass door.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily. Floor drain in rear prep area not covered. Instructed to provide cover for floor drain.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet room door not self-closing. Instructed to install self closing device.

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

Cooking equipment not under exhaust hood. Instructed to have cooking equipment properly placed under ventilation.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Food handler not wearing hair restraints. Instructed to provide proper hair restraint for all food handlers.

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. MUST CLEAN INTERIOR BOTTOM OF FRONT DISPLAY COOLERS

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. MUST CLEAN FLOOR REAR KITCHEN AREA, UNDER AND BEHIND ALL EQUIPMENT

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. MUST CLEAN AND REPAIR WALL AND BASEBOARD KITCHEN AREA

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...

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

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

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

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

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

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.FOUND 3 COMP SINK NOT MAINTAINED I.E.WATER SEEPING FROM MIDDLE COM...

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

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

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

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

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

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.FOUND ...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.INSPECTION REPORT SUMMARY NOT DISPLAYED NOR VISIBLE TO CUSTOMERS DURING THIS INSPECTION.

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 and degrease the equipment and surfaces in detail,All cleaning equipment should be stored clean & hung to dry.

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 and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

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.Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.TOILET ROOM DOOR MUST BE SELF CLOSING.

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...

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

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.MUST CLEAN,ORGANIZE ALL AREAS AND REMOVE ALL UNNECESS...