Dave'S 'S Red Hot

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

NOTED A FEW CEILING TILES IN THE PREP AREA DIRTY. MUST CLEAN AND MAINATIN. NOTED THE HOOD DIRTY ABOVE THE COOKING EQUIPMENT DIRTY. ALSO MUST CLEAN.

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

OBSERVER LIGHTS OUT IN THE WASHROOM. MUST PROVIDE AND MAINTAIN.

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

NOTED THE HOT WATER PRESSURE IN THE WASH ROOM IS LOW. MUST PROVIDE BETTER FLOW.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

WALK-IN COOLER NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMPERATURE RECORDED AT 48F. UNIT MUST BE REPAIRED AND CAPABLE OF MAINTAINING AN INTERNAL TEMPERATURE OF 40 DEGREES OR BELOW. UNIT TAGGED HELD FOR INSPECTION, AND CANNOT BE USED UNTIL REPAIRED ...

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

ITALIAN BEEF-50.1F, 48.5F, PIZZA PUFFS-46.1F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND/OR HELD AT 40 DEGREES OR BELOW UNTIL PREPARED ND/OR SERVED. INSTRUCTED TO REMOVE ALL PRODUCTS AT IMPROPER TEMPERATURES AND DISCARD. CRITICAL VIOLATION 7-...

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

PAINT RUSTY EXTERIOR OF SMALL DEEP FREEZER IN REAR FOOD PREP AREA. MUST PROPERLY REPAIR OR REPLACE TAPPED GLASS INSIDE POP DISPLAY CASE IN FRONT FOOD PREP AREA.

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

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF: POP DISPLAY CASE, DEEP FRYER, 3 COMPARTMENT SINK, ALL STORAGE SHELVES AND COUNTERS, PREP TABLE, ALL FREEZER UNITS, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.

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

FLOOR THROUGHOUT REAR FOOD PREP AREA NOT PROPERLY MAINTAINED. SURFACE MUST BE WELL CONSTRUCTED( NOT LEVEL AND SECTIONS OF FLOORING MISSING AND WORN), SMOOTH AND EASILY CLEANABLE. ALSO NEED TO CLEAN FLOORS THROUGHOUT EVERY SECTION OF OPERATION ALONG ...

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

MUST REPLACE ALL STAINED AND MISSING CEILING TILES THROUGHOUT. MUST ALSO REPAIR SECTIONS OF CEILINGS AND WALLS THROUGHOUT WHERE HUGE HOLES AND OPENINGS ARE PRESENT. CLEAN GREASE BUILD-UP FROM WALLS AND ATTACHED PIPES BEHIND COOKING EQUIPMENT IN REAR ...

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

NO EXPOSED HAND SINK IN REAR FOOD PREP AREA(THE DOOR THAT SEPARATES THE 2 PREP AREAS SWINGS OUT TO FRONT FOOD PREP AREA. MUST INSTALL AN EXPOSED HAND SINK IN REAR FOOD PREP AREA.

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

ALL ITEMS STORED IN FRONT STORAGE AREA ON EAST SIDE OF BUSINESS WHERE EXPOSED HAND SINK IS LOCATED MUST BE ELEVATED 6 INCHES OFF THE FLOOR.

FOOD HANDLER REQUIREMENTS MET

ALL EMPLOYEES THAT FALL UNDER THE CATEGORY OF FOOD HANDLERS THAT ARE NOT CERTIFIED FOOD SERVICE MANAGERS MUST MEET IDPH FOOD HANDLER REQUIREMENTS.

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

NO VALID CERTIFIED FOOD MANAGER ON DUTY/SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS CORN BEEF,HOT DOG AND PASTRAMI SANDWHICHES. A certified food service manager must be present in all establishments at which potential...

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

FLOORS NEED DETAIL CLEANING IN THE REAR AND FRONT PREP AREA TO REMOVE GREASE AND DEBRIS.

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

NOTED CEILING IN POOR REPAIR THROUGH OUT (MISSING & DAMAGED TILES). MUST REPAIR AND MAINTAIN.

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

MUST CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES. CLEAN AREA AROUND VENTS IN HOODED SYSTEM ABOVE FRYERS TO REMOVE GREASE.

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

CLEAN FLOORS IN FRONT PREP AREA AROUND STEAMTABLE AND IN REAR PREP AREA AROUND FRYERS.

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

SEAL ALL THE HOLES IN THE WALLS AND CEILINGS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE. LARGE HOLE IN THE TOILET ROOM CEILING MUST REPAIR IT.

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

CLUTTER IN THE FURNACE/WATER HEATER AREA. MUST REMOVE THE CLUTTER AND CLEAN AND ORGNIZE SO NO INSECT OD RODENT HARBORAGE.

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

CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES. CLEAN AREA AROUND VENTS IN HOODED SYSTEM ABOVE FRYERS TO REMOVE GREASE.

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

CLEAN FLOORS IN FRONT PREP AREA AROUND STEAMTABLE AND IN REAR PREP AREA AROUND FRYERS.

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 INTERIOR BOTTOM CABINET OF DEEP FRYERS TO REMOVE GREASE. CLEAN EXTERIOR OF FRYERS TO REMOVE GREASE.

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

CLEAN FLOORS UNDER FRYERS TO REMOVE GREASE AND FOOD PARTICLES NOTED.

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

INSTALL A SELF-CLOSING DEVICE FOR WASHROOM DOOR.

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.MUST REMOVE DOOR LEADING INTO REAR PREP AREA OR INSTALL HAND SINK IN REAR PREP AREA.

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 INTERIOR OF DEEP FRYERS,FLOOR MATS.

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 FLOOR IN REAR PREP AREA.

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

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.PROVIDE ADEQUATE LIGHTING IN FRONT PREP 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...

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

All employees must wear garments that are clean and of washable character and nature.MUST STORE PERSONAL BELONGINGS PROPERLY.