Fat Willy'S Rib Shack

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Violation Codes: 3-307.11 Inspector Comments: MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO 3- COMPARTMENT SINK IN REAR PREP/DISH WASHING AREA.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

Violation Codes: 4-903.11 (A;B;D) Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON DISH SHELVES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Violation Codes: 4-101.19 Inspector Comments: MUST REMOVE RUST FROM OVER HEAD DISH SHELVES IN FRONT DISH WASHING AREA AND LOWER SHELF OF PREP TABLE IN FRONT PREP AREA.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS FROM FRYER CABINETS AND DISH RACKS.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

Violation Codes: 5-501.17 Inspector Comments: MUST PROVIDE LIDS ON GARBAGE CANS IN UNISEX TOILET ROOMS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Violation Codes: 6-201.13 Inspector Comments: MUST GROUT FLOOR IN FRONT PREP AND FRONT DISH WASHING AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Violation Codes: 6-201.11 Inspector Comments: MUST CLEAN LIGHT SHIELDS IN FRONT DISH WASHING AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Violation Codes: 6-202.11 Inspector Comments: MUST PROVIDE LIGHT SHIELDS IN REAR PREP/DISH WASHING AREA AND BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT FRONT PREP AREA.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF APPX. 30 OR MORE RAT DROPPINGS ON FLOOR IN MOP SINK CLOSET AND REAR DRY FOOD STORAGE AREA UNDER FOOD SHELVES.MUST REMOVE DROPPINGS.CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFT...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO 3- COMPARTMENT SINK IN REAR PREP/DISH WASHING AREA.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

MUST INVERT MULTIUSE UTENSILS ON DISH SHELVES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REMOVE RUST FROM OVER HEAD DISH SHELVES IN FRONT DISH WASHING AREA AND LOWER SHELF OF PREP TABLE IN FRONT PREP AREA.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN DEBRIS FROM FRYER CABINETS AND DISH RACKS.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE LIDS ON GARBAGE CANS IN UNISEX TOILET ROOMS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST GROUT FLOOR IN FRONT PREP AND FRONT DISH WASHING AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN LIGHT SHIELDS IN FRONT DISH WASHING AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST PROVIDE LIGHT SHIELDS IN REAR PREP/DISH WASHING AREA AND BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT FRONT PREP AREA.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11 NO CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU. INSTRUCTED MANAGER MUST PROVIDE CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU OR HAVE ON TABLE TENTS/PLACARDS ON ALL TABLES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUE...

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

INSTRUCTED MANAGER REFRIGERATED READY-T0-EAT TCS FOODS PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABEL. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU. INSTRUCTED MANAGER MUST PROVIDE CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU OR HAVE ON TABLE TENTS/PLACARDS ON ALL TABLES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 10 RAT DROPPINGS BEHIND PEPSI DESPENCER IN RESTAURANT AREA, AND 25 RAT DROPPINGS UNDER PEPSI DESPENCER. ADVISED MANAGER TO CALL PEST CONTROL. ALL RAT DROPPINGS MUST BE REMOVED BY DATE OF RE-INSPECTION. PRIORITY FOUNDATION, CITATION ISSUED 7-...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

NO QUATENARY TEST STRIPS ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE QUATENARY TEST STRIPS ON PREMISES. PRIORITY FOUNDATION 7-38-005.

ALLERGEN TRAINING AS REQUIRED

NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

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

OBSERVED READY TO EAT FOOD ITEMS INSIDE WALK-IN COOLER NOT PROPERLY LABEL. INSTRUCTED TO LABEL FOOD ITEMS WITH PRODUCT NAME PREPARED BY DATE AND/OR USED BY DATE.

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

OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR PREP AREA AND INSIDE WALK-IN COOLER AND FREEZER. MUST REPAINT OR REPLACE.

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

OBSERVED DUST ACCUMULATION ON VENTILATION FANS INSIDE WALK-IN COOLER AND INSIDE ALL PREP COOLERS. MUST CLEAN AND MAINTAIN.

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

OBSERVED DUST ACCUMULATION ON CEILING VENTS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN. OBSERVED GREASE AND DIRT BUILD-UP ON WALLS IN REAR DISH WASHING AREA. MUST CLEAN AND MAINTAIN.

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

OBSERVED EXPOSED HAND WASHING SINK IN REAR FOOD PREPARATION AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN. OBSERVED RUSTY GREASE TRAPS IN REAR DISHWASHING AREA AND REAR PREP AREA. MUST REPAINT AND MAINTAIN.

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

OBSERVED READY TO EAT FOOD ITEMS INSIDE WALK-IN COOLER NOT PROPERLY LABEL. INSTRUCTED TO LABEL FOOD ITEMS WITH PRODUCT NAME PREPARED BY DATE AND/OR USED BY DATE.

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

OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR PREP AREA AND INSIDE WALK-IN COOLER AND FREEZER. MUST REPAINT OR REPLACE.

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

OBSERVED DUST ACCUMULATION ON VENTILATION FANS INSIDE WALK-IN COOLER AND INSIDE ALL PREP COOLERS. MUST CLEAN AND MAINTAIN.

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

OBSERVED DIRT AND DEBRIS ON FLOOR IN REAR UTILITY ROOM. MUST CLEAN AND MAINTAIN. MUST MAINTAIN FLOOR DRY AT ALL TIMES INSIDE MEN'S WASHROOM TO PREVENT PEST BREADING.

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

OBSERVED DUST ACCUMULATION ON CEILING VENTS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN. OBSERVED GREASE AND DIRT BUILD-UP ON WALLS IN REAR DISH WASHING AREA. MUST CLEAN AND MAINTAIN.

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

OBSERVED EXPOSED HAND WASHING SINK IN REAR FOOD PREPARATION AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN. OBSERVED RUSTY GREASE TRAPS IN REAR DISHWASHING AREA AND REAR PREP AREA. MUST REPAINT AND MAINTAIN.

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

NOTED DIRTY SHELVES INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

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

NOTED GREASE ACCUMULATION ON FLOORS UNDERNEATH COOKING EQUIPMENT AT THE KITCHEN PREP AREA. INSTRUCTED DETAIL CLEAN AND MAINTAIN....MUST CLEAN FLOORS AT THE DISH WASHING ROOM WITH WATER AND MAINTAIN DRY.

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

NOTED DUSTY CEILINGS AT THE PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE WALK-IN COOLER AND INSIDE COOLERS. MUST LABEL AND DATE. MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN KITCHEN FOOD PREP AREA.

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

OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER, WALK-IN FREZER AND REAR KITCHEN FOOD PREP AREA. MUST REPAINT OR REPLACE.

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

DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE IN REAR PREP AREA. REMOVE DIRT.

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

OBSERVED ACCUMULATION OF DUST ON VENTILATION VENTS COVERS THROUGHOUT PREMISES.MUST CLEAN AND MAINTAIN. OBSERVED OPENING INTO EAST SIDE WALL IN REAR OF KITCHEN FOOD PREP AREA. MUST SEAL AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VISIBLE AND WORKING THERMOMETER NEEDED AT WALK-IN COOLER. MUST PROVIDE AND MAINTAIN.

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

OBSERVED EMPLOYEES IN FOOD PREP AREA PREPARING FOOD WITHOU WEARING HAIR RESTRAINTS. MUSTB WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE

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

INSTRUCTED TO REPAIR SPLASHGUARD NEAR REAR PREP 3 COMPARTMENT SINK AND MAINTAIN. INSTRUCTED TO INSTALL A SPLASHGUARD NEAR THE FRONT PREP AREA HANDSINK AND MAINTAIN.

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

FOUND CUTTING BOARD IN FRONT PREP AREA WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN.

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

FOUND DIRT BUILDUP ON FLOOR UNDER THE SODA DISPENSER. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

INSTRUCTED FACILITY TO REMOVE TIN FOIL FROM WALL BEHIND FRONT PREP LINE AND TO MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND 2 DOOR COOLER IN REAR PREP NOT MAINTAINING TEMPERATURE OF 40F OR BELOW, OBSERVED AT 49.1F. FACILITY REPAIRED COOLER DURING INSPECTION. CRITICAL CITATION 7-38-005(A) ISSUED.

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

FOUND APPROXIMATELY 10LBS OF PHF (CHICKEN STOCK AND BEEF STOCK) VALLUED AT $60 BEING HELD AT 49.7F AND 80.1F. OPERATOR VOLUNTARILY DENATURED AND DISCARDED. INSTRUCTED TO HOLD ALL COLD FOOD AT 40F OR BELOW AND MAINTAIN. CRITICAL CITATION ISSUED 7-38-0...

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

FOUND THE SODA DISPENSER ICE MACHINE AND THE LARGE ICE MACHINE WITH DIRT AND MOLD LIKE SUBSTANCES ON UPPER INTERIOR PANELS. TAGGED MACHINES HELD FOR INSPECTION. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A...

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

INSTRUCTED TO REPAIR SPLASHGUARD NEAR REAR PREP 3 COMPARTMENT SINK AND MAINTAIN. INSTRUCTED TO INSTALL A SPLASHGUARD NEAR THE FRONT PREP AREA HANDSINK AND MAINTAIN.

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

FOUND CUTTING BOARD IN FRONT PREP AREA WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN.

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

FOUND DIRT BUILDUP ON FLOOR UNDER THE SODA DISPENSER. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

INSTRUCTED FACILITY TO REMOVE TIN FOIL FROM WALL BEHIND FRONT PREP LINE AND TO MAINTAIN.

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

Multi use utensil not properly stored. Instructed to invert utenils to prevent contamination before use.

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

Exposed handsink installed next to three compartment sink. Instructed to intall shield between handsink.

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

Exterior of cooking equipment, cutting board, sinks and can opener attached to prep table not cleaned. Instructed to detal clean and sanitize.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided inside prep cooler. Instructed to provide thermometer visible inside cooler.

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.FOUND NO SPLASHGUARD AT REAR EXPOSED HANDSINK NEXT TO 3 COMP SINK,GASKET AT 2 DOOR PREP-COOLER AT MAIN FRONT KITCHEN IN P...

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.FOUND SHELVING UNITS,BOTTOM INTERIOR COMPARTMENTS OF DEEP FRYER NOT CLEAN AT COOKING LINE,FAN COVERS INSIDE COOLERS WERE...

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.FLOORS ALONG WALLS AND IN ALL CORNERS UNDER HEAVY COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING.

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.WALLS THROUGHOUT THE DISHROOM REQUIRE A DETAIL CLEANING TO REMOVE FOOD DEBRIS SPLASHED.

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.FOUND NO THERMOMETER INSIDE COOLER NEXT TO GRILL COOKING ...

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. MUST INVERT CLEAN UTENSILS ON SHELVES

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 CUTTING BOARDS IN #1 KITCHEN WITH DEEP CUTS AND STAINS.