Fontana Grill

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

OUTSIDE DUMPSTER AREA LITTERED WITH GARBAGE ON GROUND UNDER AND AROUND ALL DUMPSTERS. MUST CLEAN AND MAINTAIN DUMPSTER AREA.

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

OBSERVED ACCUMULATED FOOD DEBRIS INSIDE REACH IN COOLER DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN ALL UNCLEAN GASKETS.

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

OBSERVED FOOD DEBRIS/GREASE BUILD UP ON FLOOR UNDER AND AROUND FRYERS. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT PREP AREA.

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

OBSERVED FOOD DEBRIS ON WALLS BEHIND AND AROUND POT WASH 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

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

OBSERVED ONE BURNED OUT LIGHT BULB AT VENTILATION HOOD. MUST PROVIDE WORKING LIGHT BULB.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED INTERIOR ICE MACHINES WATER RESERVOIR WITH BROWN SLIME SUBSTANCE DRIPPIN...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING INSPECTION.

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 PROVIDE LID FOR BAR ICE BIN. MUST INSTALL SPLASH GUARD AT EXPOSED HAND SINK AND STORED CLEAN PANS.RAW WOODEN CUTTI...

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. DIRTY FOOD SLICER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

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 THROUGHOUT THE SIDE HALLWAY NEXT TO WALK-IN COOLER DIRTY WITH DEBRIS. ALSO AT FURNACE AREA. MUST CLEAN AND MAINTAIN.

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 AT THREE COMPARTMENT SINK WITH CHIPPING PLASTER, NOT SMOOTH. MUST MAKE SMOOTH AND EASILY CLEANABLE.

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...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. MUST NOT DRY DIRTY LINENS ON CLEAN STORED DISHES.

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

All employees shall be required to use effective hair restraints to confine hair.