Courtway Restaurant, L.l.c.

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

MUST DETAIL CLEAN AND SANITIZE ALL WALLS AND CEILINGS IN THE KITCHEN AREA ABOVE COOKING EQUIPMENT AND DISH MACHINE TO REMOVE EXCESSIVE GRIME MIXED WITH EXCESSIVE DUST BUILD UP. ALSO DO SAME AS ABOVE IN THE BASEMENT AND DRY STORAGE ROOM.

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

MUST PROVIDE SHATTER PROOF LIGHT BULBS AT ALL UPRIGHT FREEZERS AND REFRIGERATORS AT ALL TIMES

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

MUST REPAIR COLD WATER FAUCET HANDLE AT THE SERVER HAND WASHING SINK BY THE SODA MACHINE. PRESENTLY A WRENCH IS BEING UTILIZED TO OPEN THE COLD WATER FAUCET.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETERS AT ALL REFRIGEARATORS, COLD HOLDING UNITS AND FREEZERS ON PREMISES AT ALL TIMES.

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

MUST DETAIL CLEAN AND SANITIZE INTERIOR OF DEEP FRYER ON THE 1ST FLOOR TO REMOVE CAKED ON GREASE.

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

MUST DETAIL CLEAN AND SANITIZE ALL FLOORS IN THE KITCHEN UNDER ALL HEAVY EQUIPMENT AND AT ALL CORNERS TO REMOVE EXCESSIVE GRIME BUILD UP. ALSO DETAIL CLEAN AND SANITIZE ALL FLOORS IN THE BASEMENT AREA UNDER HEAVY EQUIPMENT AND IN THE STORAGE ROOM.

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

MUST DETAIL CLEAN AND SANITIZE ALL WALLS AND CEILINGS IN THE KITCHEN AREA ABOVE COOKING EQUIPMENT AND DISH MACHINE TO REMOVE EXCESSIVE GRIME MIXED WITH EXCESSIVE DUST BUILD UP. ALSO DO SAME AS ABOVE IN THE BASEMENT AND DRY STORAGE ROOM.

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

MUST PROVIDE SHATTER PROOF LIGHT BULBS AT ALL UPRIGHT FREEZERS AND REFRIGERATORS AT ALL TIMES.

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

MUST REPAIR COLD WATER FAUCET HANDLE AT THE SERVER HAND WASHING SINK BY THE SODA MACHINE. PRESENTLY A WRENCH IS BEING UTILIZED TO OPEN THE COLD WATER FAUCET.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETERS AT ALL REFRIGEARATORS, COLD HOLDING UNITS AND FREEZERS ON PREMISES AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

DURING INSPECTION FOUND 1DR REFRIGERATOR NOT MAINTAINING TEMPERATURE IN THE BOTTOM PORTION. POTENTIALLY HAZARDOUS FOODS FOUND AT 40F AND BELOW AT THE TOP PORTION OF THE COOLER WAS ON ICE MAINTAINING PROPER TEMPERATURE AT TIME OF INSPECTION.THERE WAS ...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

DURING INSPECTION FOUND DISH MACHINE NOT SANITIZING PROPERLY AT 0PPM CHLORINE. DISH MACHINE MUST ALWAYS SANITIZE PROPERLY. DISH MACHINE TAGGED AT THIS TIME. CDI.

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

DURING INSPECTION IN THE INTERIOR PANEL OF THE ICE MACHINE OBSERVED A PINK SUBSTANCE AND A BLACK SUBSTANCE AT THE EDGE OF THE SAME PANEL IN THE ICE MACHINE.ICE (FOOD) AT ICE MACHINE IS NOT PROTECTED DURING STORAGE. MUST CLEAN AND SANITIZE INTERIOR OF...

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

DURING INSPECTION AT 900AM THERE WAS NO VALID CITY OF CHICAGO CERTIFICATE OR CERTIFIED FOOD SERVICE MANAGER WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED. THERE MUST ALWAYS BE A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER PRESENT WHILE POT...

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

MUST REPLACE BROKEN FLOUR CONTAINER LID LOCATED IN THE BASEMENT STORAGE AREA.

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

MUST DETAIL CLEAN AND SANITIZE INTERIOR OF DEEP FRYER ON THE 1ST FLOOR TO REMOVE CAKED ON GREASE. MUST DETAIL CLEAN AND SANITIZE ALL DISHES, SHELVING RACKS, AND LARGE WHITE CONTAINERS HOLDING FLOUR LOCATED IN THE BASEMENT STORAGE AREA TO REMOVE FO...

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

MUST DETAIL CLEAN AND SANITIZE ALL FLOORS IN THE KITCHEN UNDER ALL HEAVY EQUIPMENT AND AT ALL CORNERS TO REMOVE EXCESSIVE GRIME BUILD UP. ALSO DETAIL CLEAN AND SANITIZE ALL FLOORS IN THE BASEMENT AREA UNDER HEAVY EQUIPMENT AND IN THE STORAGE ROOM.

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

MUST DETAIL CLEAN AND SANITIZE ALL WALLS AND CEILINGS IN THE KITCHEN AREA ABOVE COOKING EQUIPMENT AND DISH MACHINE TO REMOVE EXCESSIVE GRIME MIXED WITH EXCESSIVE DUST BUILD UP. ALSO DO SAME AS ABOVE IN THE BASEMENT AND DRY STORAGE ROOM.

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

MUST PROVIDE SHATTER PROOF LIGHT BULBS AT ALL UPRIGHT FREEZERS AND REFRIGERATORS AT ALL TIMES.

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

MUST REPAIR COLD WATER FAUCET HANDLE AT THE SERVER HAND WASHING SINK BY THE SODA MACHINE. PRESENTLY A WRENCH IS BEING UTILIZED TO OPEN THE COLD WATER FAUCET.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETERS AT ALL REFRIGEARATORS, COLD HOLDING UNITS AND FREEZERS ON PREMISES AT ALL TIMES.

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. SEVERAL CRACKED FLOOR TILES NOTED UNDER DISH MACHINE.

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. PEELING PAINT ALL OVER BASEMENT PREP AREA CEILING, INSTRUCTED TO REMOVE AND MAINTAIN.

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. EXHAUST FAN AT FIRST FLOOR PREP AREA WALL WITH HEAVY DUST AND GREASE BUILD UP, INSTRUCTED TO CLEAN AND MAINTAIN. MUAT PROVIDE SINK STOPPERS ...