El Chisme Rest Inc

FACILITIES TO MAINTAIN PROPER TEMPERATURE

WALK-IN COOLER FOUND HOLDING AT IMPROPER TEMPERATURES RANGING FROM 46.1F-48.0F. INSTRUCTED TO CHECK AND ADJUST THERMOSTAT IN UNIT IF NOT SET TO MAINTAIN PRODUCTS AT 40 DEGREES OR BELOW. CRITICAL VIOLATION 7-38-005(A).

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

SAUSAGE-45.6F, 45.8F, COOKED PORK-46.7F, COOKED BEANS-115.3F, COOKED CHICKENS 46.8F. ALL POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES DISCARDED( 88LB VALUED AT $101.92 DISCARDED). CRITICAL VIOLATION 7-38-005(A).

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

INSTALL A SPLASH GAURD ON RIGHT SIDE OF 3 COMPARTMENT WHERE PREP TABLE IS LOCATED(MUST BE INSTALLED AND SEALED AND CONSIST OF A EASILY CLEANABLE SURFACE(FOUND A LONG METAL TRAY PROPPED UP AT THE SIDE CLOSEST TO 3 COMPARTMENT SINK).

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

CLEAN GREASE FROM HOODS AND FILTERS ABOVE COOKING EQUIPMENT. REPLACE OR CLEAN STAINS FROM CEILING TILES THROUGHOUT WHERE PRESENT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

HOT HOLDING UNITS FOR PIZZA AND CHICKEN FOUND AT IMPROPER TEMPERATURES, AIR TEMPS WERE 132.1F AND 112F. UNITS WERE NOT HEATED TO PROPER AIR TEMPERATURE BEFORE PRODUCTS WERE PLACED INSIDE. MUST MAKE SURE THE UNITS ARE 140 DEGREES OR ABOVE BEFORE PLACI...

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

PIZZA-129.1F, CHICKEN 130.1F. ALL COOKED FOODS MUST B HELD AT 140 DEGREES OR ABOVE UNTIL SERVED. PRODUCT FOUND AT IMPROPER TEMPERATURES DISCARDED(5LB VALUED AT $25) CRITICAL VIOLATION 7-38-005(A).

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE WASTE AND GREASE AREA NOT PROPERLY MAINTAINED. GREASE FOUND ON THE EXTERIOR OF THE LID ON THE RECEPTACLE, MUST KEEP THE EXTERIOR CLEAN. THE GARBAGE RECEPTACLE CLOSE TO THE GREASE DUMPSTER HAS A LARGE HOLE IN THE LID ON THE RIGHT SIDE(3 INCHES...

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

SMOOTH AND PAINT RUSTY INTERIOR OF WALK-IN COOLER DOOR. INSTALL A SPLASH GAURD ON RIGHT SIDE OF 3 COMPARTMENT WHERE PREP TABLE IS LOCATED(MUST BE INSTALLED AND SEALED AND CONSIST OF A EASILY CLEANABLE SURFACE(FOUND A LONG METAL TRAY PROPPED UP AT TH...

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

CLEAN MASSIVE DUST BUILD-UP FROM FAN GAURDS INSIDE WALK-IN COOLER. CLEAN CAN OPENER AND SLEEVE ATTACHED TO PREP TABLE.

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

DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS IN REAR FOOD PREP AND DISH WASHING AREA.

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

REMOVE DEAD INSECTS AND DEBRIS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. CLEAN GREASE FROM HOODS AND FILTERS ABOVE COOKING EQUIPMENT. REPLACE OR CLEAN STAINS FROM CEILING TILES THROUGHOUT WHERE PRESENT.

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

ALL COOKING IN REAR FOOD PREP AREA MUST BE UNDERNEATH THE HOOD. REPAIR LEAKY FAUCETS AT 3 AND 2 COMPARTMENT SINKS. MUST INSTALL A MOP SINK ON PREMISES FOR PROPER DISPOSAL OF DIRTY MOP WATER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

UNCLEAN ICE SCOOP FOUND ON TOP OF ICE MACHINE UNCOVERED. ICE SCOOP MUST BE PROPERLY STORED IN A CLEAN CONTAINER PREVENTING CONTAMINATION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED CHICKEN, PORK, AND STEAK IN STAINLESS STEEL CONTAINERS LOCATED IN THE WALK IN COOLER CONTAINING ONLY THE DATE WRITTEN ON THE PRODUCTS. INSTRUCTED TO INCLUDE PRODUCT NAME.

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

OBSERVED THE HOT WATER KNOB MISSING ON THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED GROCERY BAGS USED AS FOOD STORAGE IN THE WALK IN FREEZER. INSTRUCTED TO USE FOOD GRADE BAGS FOR ALL FOOD STORAGE AND MAINTAIN. OBSERVED CARDBOA...

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

OBSERVED SPILLAGE IN THE TWO DOOR REFRIGERATOR WHERE RAW CHICKEN IS STORED. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED ICE MACHINE WITH A SLIGHT BROWNISH RESIDUE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. OBSERVED GRILLS AND FRYERS IN NEED OF CLEAN...

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

OBSERVED FLOORS IN NEED OF CLEANING TO REMOVE FOOD DEBRIS IN THE PIZZA PREP AREA AND UNDER COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED VENTS IN THE WASHROOM AND CUSTOMER DINING AREA IN NEED OF MINOR CLEANING TO REMOVE DUST. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED ONLY ONE SINK STOPPER FOR THE TWO 3 COMPARTMENT SINKS. INSTRUCTED TO PROVIDE A SINK STOPPER FOR EACH COMPARTMENT.

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

OBSERVED CLUTTER OUTSIDE OF THE MENS WASHROOM. INSTRUCTED TO REMOVE CLUTTER AND ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND. OBSERVED MOPS NOT PROPERLY STORED. INSTRUCTED TO STORE ALL MOPS UPRIGHT TO PREVENT PEST HARBORAGE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED MICE DROPPINGS IN THE FOLLOWING AREAS; 20 ALONG THE WALL AND IN THE CORNERS OF THE PIZZA PREP AREA, ALSO 20 MICE DROPPINGS IN THE CORNER OUTSIDE OF THE MENS WASHROOM DOOR, AND 20 MICE DROPPINGS ALONG THE WALL OUTSIDE OF THE OFFICE DOOR. ALSO...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED CHICKEN, PORK, AND STEAK IN STAINLESS STEEL CONTAINERS LOCATED IN THE WALK IN COOLER CONTAINING ONLY THE DATE WRITTEN ON THE PRODUCTS. INSTRUCTED TO INCLUDE PRODUCT NAME.

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

OBSERVED THE HOT WATER KNOB MISSING ON THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED GROCERY BAGS USED AS FOOD STORAGE IN THE WALK IN FREEZER. INSTRUCTED TO USE FOOD GRADE BAGS FOR ALL FOOD STORAGE AND MAINTAIN. OBSERVED CARDBOA...

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

OBSERVED SPILLAGE IN THE TWO DOOR REFRIGERATOR WHERE RAW CHICKEN IS STORED. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED ICE MACHINE WITH A SLIGHT BROWNISH RESIDUE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. OBSERVED GRILLS AND FRYERS IN NEED OF CLEAN...

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

OBSERVED FLOORS IN NEED OF CLEANING TO REMOVE FOOD DEBRIS IN THE PIZZA PREP AREA AND UNDER COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED VENTS IN THE WASHROOM AND CUSTOMER DINING AREA IN NEED OF MINOR CLEANING TO REMOVE DUST. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED NO EXPOSED HAND WASHING SINK IN THE FRONT PREP AREA WHERE CHICKEN AND PIZZA ARE COOKED. INSTRUCTED TO PROVIDE EXPOSED HAND WASHING SINK AND MAINTAIN. OBSERVED NO UTILITY SINK TO OBTAIN MOP WATER. INSTRUCTED TO PROVIDE MOP SINK. OBSERVED ONLY...

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

OBSERVED CLUTTER OUTSIDE OF THE MENS WASHROOM. INSTRUCTED TO REMOVE CLUTTER AND ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND. OBSERVED MOPS NOT PROPERLY STORED. INSTRUCTED TO STORE ALL MOPS UPRIGHT TO PREVENT PEST HARBORAGE.

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

CLEAN AND MAINTAIN BLADE OF CAN OPENER AT PREP TABLE IN KITCHEN. THE RUBBER GASKET AT THE TWO DOOR UPRIGHT COOLER ON THE LEFT SIDE IN KITCHEN IS IN POOR REPAIR; REPAIR OR REPLACE LOOSE GASKET TO AVOID ESCAPING AIR FROM UNIT.

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

MUST CLEAN THE EXTERIOR SURFACES OF THE GRILL AND INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES.

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

CLEAN FLOORS AND MAINTAIN IN THE FOLLOWING AREAS: REAR STORAGE ROOM BEHIND PIZZA PREP AREA UNDER SHELVES, INSIDE OF WALK-IN FREEZER AND BEHIND/AROUND VARIOUS HEAVY EQUIPMENT IN KITCHEN.

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

SOME DUST OBSERVED ON BOTH VENTILATION FANS ON THE CEILINGS OF BOTH WASHROOMS; REMOVE DUST FROM FANS. SOME DUST OBSERVED ON THE CEILING AND AROUND THE FANS IN THE WALK-IN COOLER; REMOVE DUST FROM WALK-IN COOLER CEILING. SOME DUST ON CEILING FAN IN ...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

CUTTING BOARDS STAINED AND DISCOLORED. INSTD TO REPAIR SAME OR REPLACE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

SINGLE SERVICE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY (HANDLE UP).

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

PREMISES USING MILK GALLONS TO STORE SALSA. INSTD TO USE PROPER FOOD GRADE CONTAINERS. ROTTING WOOD SURFACE BEHIND FRONT EXPOSED HANDSINK. INSTD TO REPAIR/REPLACE SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE. CUTTING BOARDS STAINED AND DIS...

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

INTERIOR OF UPRIGHT 2 DOOR COOLER AND DRY STORAGE FOOD DISPENSING UTENSILS NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN SAME AND MAINTAIN.

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

LIGHTSHIELDS NOT CLEAN. CLEAN SAME AND MAINTAIN.

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

THE WALK IN COOLER SHELVING AND CAN OPENER ARE DIRTY; WASH, RINSE AND SANITIZE THE ABOVE.

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

THE REAR KITCHEN WALLS ARE DIRTY, CLEAN THE WALLS FROM TOP TO BOTTOM AND SEAL UP THE GAPS AND CREVICES IN THE FRONT AND REAR PREPARATION AREA WALLS SO THEY ARE SANITARY.

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

THE REAR KITCHEN IS DARK AND THE LIGHT SHIELDS ARE FULL OF DEAD INSECTS, CLEAN AND INCREASE THE LIGHTING IN THE REAR KITCHEN.

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

THE SOUTH WEST REAR KITCHEN THREE COMPARTMENT SINK HAS A POTABLE WATER LEAK, REPAIR PLUMBING. THE FRONT CHICKEN ROASTING OVEN AREA HAS NO ACCESSIBLE SINK, INSTALL AN EXPOSED HAND SINK IN THIS AREA IF CHICKEN IS TO BE HANDLED EXTENSIVELY IN SAID AR...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL THE BULK FOOD CONTAINERS IN THE PREP AREA.

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

CLEAN THE HOODS AND FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP ON THEM. CLEAN THE DOUBLE DOOR REACHIN COOLER. THE FRYER AND THE CABINET UNDERNEATH.

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

CLEAN THE CEILING VENTS THROUGHOUT PREMISES HAS DUST BUILDUP ON THEM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE A THERMOMETER IN THE DOUBLE DOOR REACHIN COOLER IN THE KITCHEN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL THE BULK FOOD CONTAINERS IN THE PREP AREA.

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

CLEAN THE HOODS AND FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP ON THEM. CLEAN THE DOUBLE DOOR REACHIN COOLER, THE FRYER AND THE CABINET UNDERNEATH.

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

CLEAN THE CEILING VENTS THROUGHOUT PREMISES HAS DUST BUILDUP ON THEM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE A THERMOMETER IN THE DOUBLE DOOR REACHIN COOLER IN THE KITCHEN.

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. CLEAN CAN OPENER BLADE AT REAR PREP TABLE AND MAINTAIN. CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT IN REAR P...

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 UNDER STORAGE SHELF AND IN PIZZA PREP AREA. CLEAN UNDER, AROUND AND BEHIND OTHER KITCHEN EQUIPMENT.

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. SEAL HOLES AROUND PIPES UNDER SINK IN WOMENS WASHROOM.

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

SEEPAGE OF WATER FROM ONE COMPARTMENT OF ONE THREE COMP SINK TO THE OTHER; REPAIR BY WELDING TOGETHER. (TWO THREE COMP SINKS ON PREMISES)

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.MUST LABLE & DATE COOKED FOODS IN COOLERS & BULK FOOD STORAGE CONTAINERS.

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 REPAIR OR REPLACE WORN CUTTING BOARD,WORN DOOR GASKETS ON 3- DOOR GLASS COOLER,WALK IN FREEZER DOOR,SINK STOPPERS,RE...

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 CLEAN GREASE & FOOD DEBRI FROM FRYERS,GRILL TABLE,WHEEL BASES OF COOKING EQUIPMENT,FILTERS AT HOOD,CHICKEN REACH IN...

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 FOOD DEBRI FROM ALONG WALL BASES.

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 REPLACE STAINED CEILING TILES IN PREP AREA & DINING AREA.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.HOT HOLDING UNITS.

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.

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. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED...

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 SEAL RUSTY METAL SHELVING UNIT AND BOTTOM PANEL AND LEGS OF PIZZA PREP TABLE AT PIZZA PREP AREA.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; ALL COOKING EQUIPMENT, COOLERS, FREEZER, MICROWAVE OVEN, LARGE MIXER, CAN OPENER AND FRONT SERVING AREA SHELVES AND CABINET.

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 FLOORS AT CORNERS AND ALONG WALLS THRU-OUT.

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 SEAL OPENINGS AROUND PIPES NEAR CEILING AT MAIN KITCHEN TO PREVENT PEST ENTRY. ALSO MUST REPLACE DAMAGED CEILING PANELS WHERE NEEDED AND CLEAN FILTERS IN MAIN KITCHEN AND FRO...

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...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP AND CLEANING TOWELS MUST BE PROPERLY STORED.

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. MUST LABEL DRIED FOOD STORAGE CONTAINERS IN MAIN KITCHEN.

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 SEAL RUSTY METAL SHELVING UNIT AND BOTTOM PANEL AND LEGS OF PIZZA PREP TABLE, AT PIZZA PREP AREA.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, BOTTOM PANELS OF PREP TABLES, EXPOSED SINK IN MAIN KITCHEN AND EXTERIOR OF ALL DRIED FOOD STORAGE CONTAINERS. ALSO ALL COOKING EQUIPMENT AT FRON...

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 FLOORS; UNDER, BEHING EQUIPMENT AT CORNERS AND ALONG WALL THRU-OUT PREMISES.

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 SEAL OPENINGS ON CEILING AND AROUND PIPES AT MAIN KITCHEN TO PREVENT PEST ENTRY, AND CLEAN FILTERS ABOVE COOKING EQUIPMENT AT BOTH COOKING AREAS. ALSO MUST CLEAN ALL CEILING ...

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...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. SOILED AND CLEAN APRONS MUST BE PROPERLY STORED.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. MUST PROVIDE THERMOMETER FOR FRONT PREP AREA REACH IN...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.