All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.non food contact surfaces of storage shelving that had exposed raw wood shall be repair/replaced in storage areas 1stfl, 2nd fl.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, storage racks, shelving not clean need detailed cleaning.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment, storage shelving not clean need detailed cleaning(corners).
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls, ceilings in prep areas, storage areas, bathrooms, storage rooms that had peeling paint, plaster shall be repair.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.missing light shields in 2nd floor, shall be provided. light shields in prep areas need cleaning.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust fan in 2nd floor in state of disrepair.must provide mop sink to premises in order to pass license inspection.