FAHRENHEIT RESTAURANT INC..

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.facilities failed to maintain proper temperatures of walk in cooler, coolers, temperatures were at 74.3f, and 73.5f, units not plugeed in. must have units(coolers) working properly and temperatures of 40f or less in order to pass license inspection.(no citation issued due to license inspection on 5/28/2010).

Adequate and convenient hand washing facilities shall be provided for all employees.must provide paper towel holder, soap dispenser to exposed hand sink in front prep area.(no citation issued due to license inspection on 5/28/2010).

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.exit front, and rear doors not rodent proofed doors had (1/4 inch)gaps on bottom of doors.shall be repair in order to pass license inspection.(n0 citation issued due to license inspection on 5/28/2010.

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.

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 not clean need cleaning.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors in bsmt. storage areas need cleaning.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.broken/damaged wall tiles by prep sink shall be replaced.walls, ceiling in bsmt had peeling paint, 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.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.missing vent guards in rear kitchen areas shall be provided.