EAT FIRST RESTAURANT.

Foods inside coolers and bulk storage containers not labeled or dated. Instructed to label and date all foods not in original containers.

Storage shelves, cooking equipment and coolers not cleaned. Instructed to detail clean and sanitize daily.

Floors along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

Ceiling and ventilation covers not maintained. Instructed to detail clean all ventilation covers and replace any damaged ceiling tile.

Toilet room door not self-closing. Instructed to install self-closing device.

Uncleaned food equipment stored on toilet room. Instructed to remove equipment and properly store in storage or prep area.

Ice scoop not properly stored. Instructed to store in sanitize holder or container.

SOME OF THE BULK FOOD CONTAINERS NOT LABELED. INSTRUCTED TO LABEL THEM.

CLEAN BOTH FAN GUARDS IN THE WALKIN COOLER HAS DUST BUILDUP ON THEM.

CLEAN THE EXTERIOR OF ALL LARGE AND BULK FOOD CONTAINERS. CLEAN THE STOVE AFTER REMOVING THE TIN FOIL.

CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT HAS GREASE BUILDUP. ALSO CLEAN THE FLOOR IN THE WALKIN FREEZER.

CLEAN THE WALL BEHIND THE COOKING EQUIPMENT AND BEHIND AND UNDER THE EXPOSED HAND SINK WEST WALL HAS DIRT BUILDUP.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN TOPS AND SIDES OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, WIRE SHELVES INSIDE COOLERS AND INTERIOR CABINETS OF COOKING EQUIPMENT, REMOVE ALL GREASE BUILT-UP

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, THROUGH-OUT KITCHEN AREA

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FRONT 2 DOOR FOOD PREP COOLER AT IMPROPER COLD HOLDING TEMPERATURE AMBIENT AIR 50F-TAGGED HELD FOR INSPECTION-MUST REPAIR,REPLACE BROKEN GASKET ON ONE DOOR-MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX 312-746-4240 FOR TAG REMOVAL.

All cold food shall be stored at a temperature of 40F or less.FOUND APPROXIMATELY 13# ASSORTED CUT FRUITS,MILK USED TO PREPARE SMOOTHIES INSIDE THE 2 DOOR FOOD PREP COOLER INTERNAL TEMP RANGING (54.5F-56.9F).SAID FOODS DISCARDED,DENATURED.TOTAL DOLLAR VALUE$40.00.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND APPROXIMATELY 12 LIVE FRUIT FLIES IN KITCHEN AREA,INSIDE CLUTTERED TOILET ROOM.MUST REMOVE,CLEAN,SANITIZE ALL AFFECTED AREAS,PEST CONTROL CO SERVICE NOW RECCOMENDED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS COOLERS,DEEP FRYERS,DRY STORAGE SHELVING,BULK FOOD CONTAINERS,TOPS,BOTTOMS OF FOOD PREP TABLES,ATTACHED EQUIPMENTS,ICE MACHINE,HOT HOLDING EQUIPMENTS ALL REQUIRE A DETAIL CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY IN GREASE TRAP CLOSET REQUIRE A DETAIL CLEANING.

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.FOUND NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.

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.REMOVE ALL CLUTTER FROM INSIDE TOILET ROOM,AND ITEMS STORED MUST BE 6" OFF FLOOR.