Eat Chicago, Inc.

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

FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG HOT DOG, ITALIAN BEEF, POLISH DOG, CHILI ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITAT...

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

INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACE OF ALL COOLERS WITH DRIED FOOD DEBRIS ACCUMULATION.---------MUST DETAIL CLEAN AND MAIN SODA GUN HOLDER WITH SLIME BUILD-UP.

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

NOTED DRIED FOOD DEBRIS ON FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT FOOD PREP AND INSIDE REAR STORAGE ROOM. INSTRUCTED TO CLEAN AND MAINTAIN. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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

NOTED MISSING LIGHTSHIELD INSIDE STORAGE ROOM IN REAR AREA. INSTRUCTED TO PROVIDE LIGHTSHIELD WITH ENDCAPS.

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

INSTRUCTED TO CLEAN, REORGANIZE, AND REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA AND IN REAR OUTSIDE AREA TO PREVENT PEST HARBORAGE.

* 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 CERTIFIED FOOD MANAGER AT THE TIME OF INSPECTION WHILE SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS ITALIAN BEEF,...

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 CLEAN THE FLOOR UNDER AND BEHIND THE MOP SINK, BEHIND THE REACH IN COOLER IN THE PREP AREA, AND MAINTAIN.

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. CLUTTER AROUND THE MOP SINK. RUSTED CANS OF PAINT...

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. OBSERVED EMPLOYEE SERVING FOODS NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINT WHILE PREPARING AND SERVING FOOD.(HAIR NET OR BASEBALL CAP).