serious Other
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. ...
minor Chemical Safety
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.
minor Sanitation
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 REPLACE WORN CUTTING BOARD ATTACHED TO SMALL PREP COOLER. MUST RE-SEAL OR RE-GROUT ABOVE REAR 3 COMPARTMENT SIN...
minor Sanitation
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 DETAIL CLEAN ALL FRYERS AND OTHER COOKING EQUIPMENT AND REMOVE EXCESSIVE GREASE BUILD UP. ALSO CLEAN BOTH HAND...
critical Pest Activity
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 REPAIR FLOORS THROUGHOUT REAR PREP AREA WHERE PEELING AND BROKEN. MUST MAKE FLOORS SMOOTH AND EASILY CLEANABLE. MUST ALSO DETAIL C...
minor Sanitation
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 OR REPAINT DIRTY AND DINGY WALLS IN REAR PREP AREAS. SEAL OPENINGS IN WALLS AROUND PLUMBING FIXTURES TO MOP SINK & REPAIR ALL WALLS AROUND MOP SINK.
minor Plumbing & Waste
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. MUST INSTALL A BACK FLOW PREVENTER AT THE ICE MACHINE, FLAVOR SHOT MACHINE,COFFEE MAKER,LATE AND HOT CHOCOLATE MAKERS OR PROVIDE PROOF OF EX...
minor Sanitation
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 REMOVE ALL CLUTTER AROUND REAR PREP AREA TO ...