Davanti Enotecca

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

CONSUMER ADVISORY MUST BE ON THE MENU WITH AN (*) ASTERICK TO IDENTIFY THE PRODUCTS THAT GO WITH THE STATEMENT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

INSECTS, RODENTS, & ANIMALS NOT PRESENT

BASEMENT DOOR IN NEED OF RODENT PROOFING. LIGHT AVAILABLE AT BOTTOM. INSTRUCTED TO CORRECT.

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

NEW TING BOARDS NEEDED AT 1ST FLOOR PREP AREA. WORN DARK IN COLOR. MUST REPLACE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE INTERIOR OF ALL REACH IN COOLERS IN NEED OF CLEANING AND MUST REMOVE ALL SPILLS. CORRECT AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

HAND SINK AT 1ST FLOOR PREP AREA IN NEED OF STRONGER WATER PRESSURE. MUST CORRECT AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS IN BASEMENT PREP AREA IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. CLEAN FLOORS AROUND WALK IN COOLER AND FREEZER, IN CHEMICAL ROOM AND COFFEE ROOM. MUST CLEAN AND MAINTAIN.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED EXPOSED HAND SINK IN BASEMENT PREP AREA IN CORNER NOT ACCESSIBLE FOR USE, AND WAS NOT SUPPLID WITH SOAP OR ANY TYPE OF DRYING DEVICE OR PAPER TOWELS TO DRY HANDS. INSTRUCTED TO MAKE SINK ACCESSIBLE FOR USE AND TO PROVIDE SOAP AND PAPER TOEWL...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL ALL FOOD CONTAINERS IN DRY STORAGE IN BASEMENT LEVEL, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.

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

MUST REPLACE CUTTING BOARDS ON PREP COOLERS IN BASEMENT PREP AREA, DARK GROOVES PRESENT. PROVIDE COVERS FOR ICE BINS BEHIND BAR. ALSO, REPAIR BROKEN HOODS ON PREP COOLERS IN HOT FOOD PREP AREA ON MAIN LEVEL. REPLACE HOT WATER KNOB ON 3-COMP SINK IN B...

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

MUST CLEAN DEBRIS FROM INTERIOR PANEL OF ICE MACHINE IN BASEMENT.

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

MUST CLEAN WATER AND DEBRIS FROM FLOORS IN HOT FOOD PREP AREA ON MAIN LEVEL, FLOOR THROUGHOUT BASEMENT PREP AREA, FLOOR IN BEER COOLER IN BASEMENT.

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

MUST REPLACE/REPAIR STAINED AND MISSING CEILING TILES IN BASEMENT TOILET ROOMS AND OFFICE. SEAL LARGE HOLE AT LOWER WALL NEXT TO THE DRY STORAGE ROOM IN THE BASEMENT. ALSO, SEAL HOLES IN WALL AND CEILING AT REAR STAIRCASE LEADING UPSTAIRS TO OUTDOOR ...

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

MUST REPAIR CRACKED LIGHT SHIELDS IN BASEMENT PREP AREA.

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

MUST REPAIR LEAK AT THE BOTTON OF THE DISH MACHINE BEHIND THE BAR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST INSTALL AND MAINTAIN WORKING THERMOMETERS IN ALL COOLER & FREEZERS ON-SITE.

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

MUST REMOVE OR ORGANIZE CLUTTER FROM DRY STORAGE ROOM IN BASEMENT.

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

NO COVERS FOR ICE BINS FOR BAR AREA, INSTRUCTED TO PROVIDE,

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

VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

FLOOR NOT CLEAN IN BASEMENT STORAGE AREA, INSTRUCTED TO CLEAN DAILY,

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

MUST PROVIDE A SELF-CLOSING DEVICE AT BASEMENT STAFF TOILET ROOM.

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

LOW HOT WATER PRESSURE AT EXPOSED HAND SINK FIRST FLOOR PREP/BAR AREA, INSTRUCTED TO REPAIR, AND NO EXPOSED HAND SINK IN BASEMENT REAR PREP AREA, INSTRUCTED TO PREP IF AREA IS USED FOR PREPARING FOOD,

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

BASEMENT STORAGE CLOSET CLUTTER NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER ORGANIZE,

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

EXTERIOR OF DISHMACHINE WITH CALCIUM/LIME BUILD UP. INSTD TO DE LIME AND MAINTAIN.

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

BASEMENT FLOOR IN POOR REPAIR, RAW CONCRETE, PEELING SURFACE. INSTD TO REPAIR/SEAL SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE, NON POROUS SURFACE. FLOOR UNDER AND BEHIND HEAVY EQUIPMENT ALONG WALLBASE AND IN CORNERS NOT CLEAN, DEBRIS. CLEAN AND ...

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

BASEMENT CEILING AND LIGHTSHIELDS NOT CLEAN, FOOD DEBRIS/DEAD INSECTS. INSTD TO CLEAN AND MAINTAIN.

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

CLEAN LINENS IMPROPERLY STORED IN PREP COOLER WHERE FOOD STORED. INSTD TO STORE IN DESIGNATED AREAS

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREP COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE, INTERNAL TEMPERATURE OF 48F. UNIT TAGGED AND INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. UNIT MUST BE ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7...

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: POLENTA 50.5F, PASTA 47.9F, CHICKEN PATE 50.4F. ALL PRODUCT VOLUNTARILY DISPOSED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. CITATION ISSUED 7-38-005A CRITICA...

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

OVER 40 LIVE SMALL FLIES NOTED IN BASEMENT AREA (PREP, DISH, AND STORAGE AREAS). INSTD TO ELIMINATE FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTD TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

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

EXTERIOR OF DISHMACHINE WITH CALCIUM/LIME BUILD UP. INSTD TO DE LIME AND MAINTAIN. INSTD TO RELOCATE PAPER TOWEL DISPENSER FROM ABOVE STORAGE RACK AT 1ST FLOOR EXPOSED HANDSINK TO PREVENT POSSIBLE CONTAMINATION.

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

UNCLEAN UTENSILS IN KNIFE RACK. INSTD TO MAINTAIN CLEAN UTENSILS IN KNIFE RACK.

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

BASEMENT FLOOR IN POOR REPAIR, RAW CONCRETE, PEELING SURFACE. INSTD TO REPAIR/SEAL SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE, NON POROUS SURFACE. FLOOR UNDER AND BEHIND HEAVY EQUIPMENT ALONG WALLBASE AND IN CORNERS NOT CLEAN, DEBRIS. CLEAN AND ...

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

BASEMENT CEILING AND LIGHTSHIELDS NNOT CLEAN, FOOD DEBRIS/DEAD INSECTS. INSTD TO CLEAN AND MAINTAIN. EMPLOYEE TOILET ROOM VENT NOT CLEAN INSTD TO CLEAN AND MAINTAIN.

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

CLEAN LINENS IMPROPERLY STORED IN PREP COOLER WHERE FOOD STORED. INSTD TO STORE IN DESIGNATED AREAS. SOILED WET MOP STORED IN BUCKET WIT UNCLEAN MOP WATER. INSTD TO EMPTY BUCKET AND STORE MOP PROPERLY.

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

PAINT OR REPLACE ALL RUSTY STORAGE SHELVES AND ALL NON FOOD CONTACT SURFACES IN BASEMENT PREP AREA.

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

CLEAN THE DIPPER WELL, STORAGE SHELVES AND PREP TABLES, AND ALL CUTTING BOARDS IN BASEMENT PREP AREA.

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

DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT ALL SECTIONS OF THE BASEMENT(DIRT,AND DEBRIS NOTED).

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

CLEAN, PAINT OR REPLACE ALL STAINED CEILING TILES THROUGHOUT BASEMENT FOOD PREP AND STORAGE AREAS. CLEAN LIGHT SHIELDS THROUGHOUT BASEMENT FOOD PREP AREA. CLEAN DIRT, STAINS AND SPLATTERS FROM WALLS AND CEILINGS THROUGHOUT ALL SECTIONS OF BASEMENT WH...

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

ORGANIZE ALL AREAS IN THE BASEMENT BY STORING ALL ARTICLES ELEVATED 6 INCHES OFF FLOOR THROUGHOUT.

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

ALL FOOD HANDLER(S) WITH LONG BEARD(S) ARE REQUIRED TO WEAR BEARD RESTRAINT(S).

FACILITIES TO MAINTAIN PROPER TEMPERATURE

2-DOOR REACH-IN COOLER IN BASEMENT FOOD PREP AREA AND REFRIGERATED DRAWERS(LEFT SIDE) IN FIRST FLOOR FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURES. UNITS WERE FOUND HOLDING AT 48.1F AND 46.5F. THESE UNITS MUST BE CAPABLE OF MAINTAINING INTERNA...

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

SOPPRESSATA-47.8F, MOTTADELLA-47.9F, COPPA-48.6F, PROSCIUTTO-49.1F,HAMBURGERS-45.6F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW IN COLD HOLING EQUIPMENT. INSTRUCTED TO DISCARD ALL PRODUCT FOUND AT IMROPER TEMPERATURES....

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

DISH MACHINE NOT PROPERLY SANITIZING ALL MULTI-USE EQUIPMENT IN FINAL RINSE CYCLE( 0 RESIDUAL FOUND ON TEST STRIP AFTER RUNNING A COMPLETE CYCLE). INSTRUCTED TO DISCONTINUE USE OF MACHINE, CONTACT SERVICE REPAIRMAN AND TO WASH, RINSE AND SANITIZE ALL...

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

PAINT OR REPLACE ALL RUSTY STORAGE SHELVES AND ALL NON FOOD CONTACT SURFACES IN BASEMENT PREP AREA.

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

CLEAN THE DIPPER WELL, STORAGE SHELVES AND PREP TABLES, AND ALL CUTTING BOARDS IN BASEMENT PREP AREA.

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

DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT ALL SECTIONS OF THE BASEMENT(DIRT,AND DEBRIS NOTED).

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

CLEAN, PAINT OR REPLACE ALL STAINED CEILING TILES THROUGHOUT BASEMENT FOOD PREP AND STORAGE AREAS. CLEAN LIGHT SHIELDS THROUGHOUT BASEMENT FOOD PREP AREA. CLEAN DIRT, STAINS AND SPLATTERS FROM WALLS AND CEILINGS THROUGHOUT ALL SECTIONS OF BASEMENT WH...

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

ORGANIZE ALL AREAS IN THE BASEMENT BY STORING ALL ARTICLES ELEVATED 6 INCHES OFF FLOOR THROUGHOUT.

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

ALL FOOD HANDLER(S) WITH LONG BEARD(S) ARE REQUIRED TO WEAR BEARD RESTRAINT(S)

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

THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLER IN WAIT STATION, COFFEE AREA AND BUS TUBS. MUST CLEAN TO REMOVE ALL BUILD UP OF FOOD SPILLS AND SPLATTER.

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

FLOORS IN BASEMENT PREP AREA, FRONT PREP AREA, BAR AND WAIT STATION IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS AND CEILING IN WAIT STATION IN NEED OF CLEANINGN TO REMOVE ALL SPLATTER. WALLS IN POOR REPAIR HOLES MUST REPAIR AND MAINTAIN.

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

NOTED LEAK AT FAUCET ON 3 COMPARTMENT SINK IN BASEMENT. MUST REPAIR AND MAINTAIN.

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

OBSERVED NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE OR POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AND CERTIFICATE POSTED AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012 ...

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

MUST REPLACE WORN OUT CUTTING BOARDS AT PIZZA STATION ON FIRST FLOOR.

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

MUST DETAIL CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES ON FIRST FLOOR AND BASEMENT.

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

MUST PROVIDE A SELF-CLOSING DEVICE AT BASEMENT STAFF TOILET ROOM.

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

MUST REPAIR LEAKY FAUCET BASE AT BASEMENT UTILITY SINK AND PROVIDE A BACKFLOW PREVENTION DEVICE AT SAME SINK.

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. the floor is dirty in the sewer closet in dishwashing, clean and maintain said area.

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 electric convection oven has no ventilation and a plume of brown grease is on the wall and ceiling behind, All electric ovens over 7500 ...

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...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The basement walk-in cooler is iced up and holding 53 f ambient air temperature. Cooler repaired by Dave ...

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

All cold food shall be stored at a temperature of 40F or less. Approximately 100 pounds of fresh mozzarella cheese, cooked pork, pasta, stocks, pork, chicken, milk, cream and raw eggs were found at 52.3 - 48.9 f internal temperature. Approximately...

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 kitchen floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the basement prep ar...

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. Smooth out the unsanitary exposed brick walls in the pizza/kitchen so they are smooth, sanitary and easy to maintain from top to bottom.

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

Install an exposed hand sink at the south end of the 1st flr kitchen so it is easily accessible to the line cooks. Properly plumb the drain lines in front of the mop sink in the rear basement. Install a dipping well for gelato service.

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

All employees shall be required to use effective hair restraints to confine hair.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage food dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.