Elizabeth Restaurant

THERMOMETERS PROVIDED & ACCURATE

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION INSIDE (2) WASHROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO REPLACE BROKEN CEILING TILE INSIDE WASHROOM (RIGHT SIDE).

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED TO SHOW VALID PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

5-204.11 OBSERVED NO EXPOSED HAND WASHING SINK IN THE REAR PREP AREA WHERE FOOD AND DRINKS ARE PREPARED AND SERVED. OBSERVED MIXERS AND FOOD PREP TABLES IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK IN THI...

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

3-203.12 OBSERVED SHELLFISH TAGS NOT DATED WHEN THE LAST SHELLSTOCK FROM THE CONTAINER HAS BEEN SOLD OR SERVED. MANAGEMENT INSTRUCTED TO DATE THE SHELLFISH TAGS PROPERLY AND MAINTAIN THEM FOR 90 DAYS FROM THE DATE THE LAST SHELLSTOCK WAS SERVED. PRI...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED TO SHOW VALID PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO EXPOSED HAND WASHING SINK IN THE REAR PREP AREA WHERE FOOD AND DRINKS ARE PREPARED AND SERVED. OBSERVED MIXERS AND FOOD PREP TABLES IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK IN THIS AREA W...

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

OBSERVED SHELLFISH TAGS NOT DATED WHEN THE LAST SHELLSTOCK FROM THE CONTAINER HAS BEEN SOLD OR SERVED. MANAGEMENT INSTRUCTED TO DATE THE SHELLFISH TAGS PROPERLY AND MAINTAIN THEM FOR 90 DAYS FROM THE DATE THE LAST SHELLSTOCK WAS SERVED. PRIORITY FO...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED RAW OR UNDERCOOKED FOOD ITEMS ON THE MENU WITHOUT A CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE AND DESCRIBE WHICH FOOD ITEMS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED NO HACCP PLAN OR VARIANCE PROVIDED FOR FERMENTED AND VACUUM PACKAGED FOODS OBSERVED ON THE PREMISES. PREMISES FERMENTS THEIR OWN KOMBUCHA TEA IN THE 2ND FLOOR OFFICE/STORAGE/PREP AREA AND ALSO HAS VACUUM PACKAGED FOOD STORED IN THE PREP COO...

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

OBSERVED NO APPROVED VARIANCE FROM CDPH ON THE PREMISES FOR FOODS THAT ARE VACUUM PACKAGED AND FERMENTED ON THE PREMISES. MANAGEMENT INSTRUCTED TO OBTAIN AN APPROVED VARIANCE BEFORE PREPARING OR SERVING THESE FOODS. PRIORITY FOUNDATION 7-38-005. S...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED NO SNEEZEGUARDS OR OTHER METHODS TO PROTECT FOOD BEING PREPARED IN THE FRONT PREP AREA FROM CONTAMINATION BY THE PUBLIC. MANAGEMENT INSTRUCTED TO INSTALL AN APPROVED SNEEZEGUARD OR OTHER BARRIER TO PREVENT FOOD FROM BEING CONTAMINATED BY TH...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED TWO BBQ SMOKERS AND A BARREL STYLE BBQ GRILL SET UP ON THE ROOFTOP OF THE RESTAURANT OUTSIDE THE REAR DOOR FROM THE 2ND FLOOR WASHROOM. MANAGEMENT INSTRUCTED TO REMOVE ALL COOKING EQUIPMENT FROM THE ROOFTOP. PRIORITY FOUNDATION 7-38-005. ...

PERSONAL CLEANLINESS

OBSERVED FOOD HANDLING EMPLOYEES NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS TO MEASURE THE SURFACE UTENSIL TEMPERATURE INSIDE OF THE HIGH TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED A FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED TO SHOW VALID PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS FROM REPORT #2352602 ON 12/3/19 NOT CORRECTED: 53 - INSTRUCTED TO PROVIDE LID/COVER FOR THE UNISEX WASHROOM WASTE RECEPTACLES. 58 - ALL CERTIFIED FOOD SERVICE MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE. PRIORITY ...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP PROCCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

INSTRUCTED TO PROVIDE LID/COVER FOR THE UNISEX WASHROOM WASTE RECEPTACLE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO CLEAN THE PROTECTIVE LIGHT SHIELD OF THE LIGHT BULB ON THE VENTILATION HOOD IN THE COOK LINE.

ALLERGEN TRAINING AS REQUIRED

ALL CERTIFIED FOOD SERVICE MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # 2069712 DATED 7/11/17. #38-INSTRUCTED TO INSTALL A BACKFLOW PREVENTION DEVICE AT THE MOP SINK AND MAINTAIN. SERIOUS VIOLATION 7-42-090. MANAGER WENT OUT TO BUY THE BACK FLOW PREVENTER DEVICE AND ...

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

ALL CLEAN UTENSILS POTS, PANS,DISHES, PLATES MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD-UP.

FOOD HANDLER REQUIREMENTS MET

TWO FOOD HANDLER CERTIFICATE ARE EXPIRED. INSTRUCTED TO RE TAKE THE FOOD HANDLING TRAINING COURSE.

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

SNEEZEGUARD BARRIER BETWEEN KITCHEN PREP AREA AND CUSTOMERS AREAS,MUST BE BETTER AFFIXED TO PROPERLY SECURE/STABLE SNEEZEGUARD BARRIER AND REMOVE PAPERCLIPS BETWEEN EACH SNEEZEGUARD BARRIER ALSO,THE FRAMING IS RAW WOOD MUST BE SEALED USING A NON-TOXI...

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

FLOORS IN PREP AREA ARE DIRTY,DARKENED MUST BE KEPT CLEAN AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES.

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

INSTRUCTED TO INSTALL AN EXPOSED HANDSINK WITH HOT/COLD RUNNING WATER, SOAP/HAND PAPERTOWELS AT REAR DRY STORAGE/PREP AREA AND MAINTAIN. INSTRUCTED TO INSTALL A BACKFLOW PREVENTION DEVICE AT THE MOP SINK AND MAINTAIN.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

AT THIS TIME,WE OBSERVED INADEQUATE FOOD AND UTENSILS PROTECTION WHILE EMPLOYEES WERE ACTIVELY PREPPING FOODS. NO SEPARATION OR PROTECTIVE BARRIER BETWEEN KITCHEN PREP AREA AND CUSTOMERS AREAS, SUCH AS ENTRANCE TO THE WASHROOMS. PREMISES HAS LIQUOR C...

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

INSTRUCTED TO PROVIDE A LONG STEM BRUSH TO PROPERLY CLEAN THE INTERIORS OF WATER BOTTLES FOR CUSTOMERS AND MAINTAIN. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED.

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

FLOORS IN PREP AREA ARE DIRTY,DARKENED MUST BE KEPT CLEAN AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MENS TOILET ROOM DOOR MUST BE COMPLETELY SELF-CLOSING AND MAINTAIN.

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

INSTRUCTED TO INSTALL AN EXPOSED HANDSINK WITH HOT/COLD RUNNING WATER, SOAP/HAND PAPERTOWELS AT REAR DRY STORAGE/PREP AREA AND MAINTAIN. INSTRUCTED TO INSTALL A BACKFLOW PREVENTION DEVICE AT THE MOP SINK AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR STAND-UP REFRIGERATOR WITH AN AIR TEMPERATURE OF 51.1F.AT THIS TIME, IS BEING USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS ICE CREAM BASES,EGGS,MILKS ETC. THE RERIGERATION UNIT I...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES STORED INSIDE THE 2 DOOR STAND-UP REFRIGERATOR. OBSERVED RAW EGGS AT 47.1F,ICE CREAM BASES 53.2F,MILKS AT 48.6F ETC. MUST MAINTAIN COLD FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

AT THIS TIME,WE OBSERVED INADEQUATE FOOD AND UTENSILS PROTECTION WHILE EMPLOYEES WERE ACTIVELY PREPPING FOODS. NO SEPARATION OR PROTECTIVE BARRIER BETWEEN KITCHEN PREP AREA AND CUSTOMERS AREAS, SUCH AS ENTRANCE TO THE WASHROOMS. PREMISES HAS LIQUOR C...

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

OBSERVED EVIDENCE OF RODENTS (MICE DROPPINGS).OBSERVED APPROXIMATELY 20 MICE DROPPINGS AT REAR SPICE ROOM ALONG WALL BASE AT CORNER FLOORS.INSTRUCTED MANAGER TO CLEAN AND SANITIZE AFFECTED AREAS IN DETAIL AND SEAL MOUSE HOLE AT NORTH/WEST CORNER OF S...

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

INSTRUCTED TO PROPERLY STORE,INVERT ALL CLEAN DISHES ON PREP AREA SHELVINGS TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

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

INSTRUCTED TO PROVIDE A LONG STEM BRUSH TO PROPERLY CLEAN THE INTERIORS OF WATER BOTTLES FOR CUSTOMERS AND MAINTAIN. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED.

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

FLOORS IN PREP AREA ARE DIRTY,DARKENED MUST BE KEPT CLEAN AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MENS TOILET ROOM DOOR MUST BE COMPLETELY SELF-CLOSING AND MAINTAIN.

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

INSTRUCTED TO INSTALL AN EXPOSED HANDSINK WITH HOT/COLD RUNNING WATER, SOAP/HAND PAPERTOWELS AT REAR DRY STORAGE/PREP AREA AND MAINTAIN. INSTRUCTED TO INSTALL A BACKFLOW PREVENTION DEVICE AT THE MOP SINK AND MAINTAIN.

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

MUST REMOVE SLIGHT DUST ACCUMULATION AT CEILING AND CEILING VENTS IN THE REAR AREA ABOVE COMPUTER WORK STATION(STORAGE AREA).

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

FLOOR NOT CLEAN IN CORNERS AND BEHIND EQUIPMENT, INSTRUCTED TO MOVE EQUIPMENT TO CLEAN FLOOR DAILY,

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

BRICK WALL BASE IN POOR REPAIR, BROKEN AT FRONT AND REAR DOOR AREA, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

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

NO THREE SINK STOPPERS FOR THREE COMPARTMENT SINK, MUST PROVIDE,

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

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

MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

WE OBSERVED INADEQUATE FOOD AND UTENSILS PROTECTION. NO SEPARATION OR PROTECTIVE BARRIER BETWEEN KITCHEN PREP AREA AND CUSTOMERS AREAS, SUCH AS ENTRANCE TO THE WASHROOMS. PREMISES HAS LIQUOR CONSUMPTION ON PREMISES LICENSE, WHICH REQUIRES MEN AND WO...

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

SOME PREP FOODS INSIDE THE STORAGE COOLERS/CHEST FREEZER NOT LABELED, INSTRUCTED TO DATE/LABEL.

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

INSTRUCTED TO CLEAN THE FLOOR UNDER SHELVING UNITS AT REAR STORAGE ROOM.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

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

ALL CLEAN MULTI USE UTENSILS POTS AND PANS,DISHES MUST BE STORED UPSIDE DOWN/INVERTED.

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

RUSTED INTERIOR BOTTOM OF THE CHEST FREEZER. MUST REMOVE RUST OR REPLACE.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST RE ADJUST SELF CLOSING DEVICE ON THE DOOR OF BOTH WASHROOM(MEN AND WOMEN). NOT CLOSING ALL THE WAY.

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

MUST INSTALL A BACK FLOW PREVENTIVE DEVICE ON THE FAUCET OF THE MOP SINK, OR REMOVE THE THREAD OF THE FAUCET.

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.Exposed raw wood by front counter shall be repair, sealed.

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.Non food contact surfaces of cooler shelving, ice machine not clean need detailed cleaning(crevices).

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

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 prov...

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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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. Cleaning equipment shall be properly stored away fro...

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

All food shall be from sources approved by health authorities and safe for human consumption. DISPOSE UNLABLED FROZEN MEATS IN REAR CHEST FREEZER FROM PREVIOUS OWNER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REACH IN FREEZER AT 15 DEGREES. MUST MAINTAIN 0 DEGREES OR BELOW.

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

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. SE...

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

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. DUMPSTER LIDS NOT CLOSED WITH GARBAGE FLOWING FROM SAME. MAINTAIN TIGHT FITTING LIDS.

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. RUST AT BOTTOM OF 3 DOOR COOLER IN REAR. REMOVE AND REPAINT. REPAIR DOOR OF 3 DOOR COOLER NOT CLOSING PROPERLY.

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. REPAIR DAMAGED FLOOR TILE IN REAR NEAR MOP SINK. DETAIL CLEAN FLOORS THROUGHOUT PREMISES, ALONG WALLS AND BEHIND HEAVY 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. PAINT/SEAL ALL RAW WOOD UNDER FRONT PREP AREA COUNTER. PROVIDE BASEBOARD ON WALL UNDER 3 COMPARTMENT SINK. REMOVE SPRAY FOAM BETWEEN HANDSINK AND WALL AND PROVIDE A SMOOTH AN...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS FOR 3 DOOR COOLER.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTALL SELF CLOSING DEVICES ON BOTH MEN'S AND WOMEN'S WASHROOM DOORS.

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...

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 METAL STEM THERMOMETERS.