DRAFTFCB.

NO INSPECTION SUMMARY REPORT WAS POSTED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

(7-38-012) NO ONE ON PREMISES WITH A CITY SANITATION CERTIFICATE WHILE PREPPING/VENDING OPEN POTENTIALLY HAZARDOUS FOOD (MILK). THE POSTED CITY CERTIFICATE HOLDER IS OFF THIS DAY. MUST HAVE A CERTIFIED MANAGER AT ALL TIMES OPEN, POTENTIALLY HAZARDOUS FOODS ARE PREPARED/SERVED. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.

EXTERIOR OF GREASE TRAPS, FLOORS OF FRONT COOLERS, CABINETS UNDER FRONT COUNTER MUST BE FREE OF SPILLS/FOOD STAINS/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS AROUND GREASE TRAPS & UNDER FRONT CABINETS NEED CLEANING-SPILLS/DEBRIS NOTED. ALL SUPPLIES/STOCK IN STORAGE/OFFICE ROOM MUST BE ELEVATED OFF THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

REAR HANDSINK IS SLOW DRAINING-MUST FIX. 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 and Regulations of the Board of Health.

ALL COOLERS MUST HAVE INTERNAL THERMOMETERS. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.