FABI'S RESTAURANT.

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. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVES THROUGHOUT FACILITY.

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. ADEQUATE LIGHT NEEDED IN BAR AREA ON 2NDFL.

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. INSTRUCTED TO PROVIDE FAUCET ON 3COMP.SINK IN KITCHEN WHICH HAS ONLY SPRAYER OR FLUSHER.

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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS.

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. INSTRUCTED TO REMOVE UNNECESSARY CLUTTER IN MOP SINK ROOM/EMPLOYEE TOILET,AND ON THE TOP OF ICE MACHINE.

All employees shall be required to use effective hair restraints to confine hair. OBSERVED FOODSEERVICE EMPLOYEES IN KITCHEN HANDLING FOOD WITH NO HAIR RESTRAINT,INSTRUCTED TO HAVE RESTRAIN ON .

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. above violation still remainig.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. above violation still remaining.

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. above violation still remaining.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. above violation still remaining.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. above violation still remaining.

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. above violation still remaining.

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. above violation still remaining.