FRANKIES PIZZARIA RESTAURANT.

ALL EQUIPMENT THRU-OUT INCLUDING PREP TABLES, MEAT SLICER, STORAGE RACKS, SHELVES, INTERIOR/EXTERIOR OF ALL COOLERS/FREEZERS, INCLUDING RUBBER GASKETS, SIDES OF COOKING EQUIPMENT, AND STORAGE CONTAINERS NOT CLEAN. CLEAN SAME AND MAINTAIN

FLOOR THRU-OUT IN CORNERS AND BEHIND COOKING LINE NOT CLEAN. CLEAN SAME

EXTREME CLUTTER/UNNECESSARY ARTICLES/PERSONAL BELONGINGS NOTED THRU-OUT PREMISES. INSTD TO REMOVE SAME AND ORGANIZE. UNUSED EQUIPMENT IN REAR. REMOVE SAME.

OUTSIDE GARBAGE/STORAGE AREA NOT CLEAN. OPEN CONTAINER OF GREASE AND GREASE ACCUMULATION SURROUNDING GROUND. UNUSED WALK-IN COOLER IN SAME AREA WITH EXCESSIVE LITTER/TRASH. INSTD TO KEEP AREA CLEAN AND DISPOSE OF GREASE PROPERLY. CITATION ISSUED 7-38-020 SERIOUS.

ALL EQUIPMENT THRU-OUT INCLUDING PREP TABLES, MEAT SLICER, STORAGE RACKS, SHELVES, INTERIOR/EXTERIOR OF ALL COOLERS/FREEZERS, INCLUDING RUBBER GASKETS, SIDES OF COOKING EQUIPMENT, AND STORAGE CONTAINERS NOT CLEAN. CLEAN SAME AND MAINTAIN.

FLOOR THRU-OUT IN CORNERS AND BEHIND COOKING LINE NOT CLEAN. CLEAN SAME.

EXTREME CLUTTER/UNNECESSARY ARTICLES/PERSONAL BELONGINGS NOTED THRU-OUT PREMISES. INSTD TO REMOVE SAME AND ORGANIZE. UNUSED EQUIPMENT IN REAR. REMOVE SAME.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.MUST PROVIDE HOT RUNNING WATER ON SITE.

Adequate and convenient hand washing facilities shall be provided for all employees.MUST PROVIDE SOAP & TOWELS AT ALL HAND SINKS.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.MUST REMOVE & ORGANIZE MASSIVE AMOUNT OF DEBRI,EQUIPMENT IN REAR YARD & UNUSED WALK IN COOLER POSSIBLE RODENT HARBORAGE AREA.

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.MUST PROVIDE A METAL DRAIN BOARD OVER 3- COMPARTMENT SINK.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE PIZZA COOLER LID IN POOR REPAIR,GASKETS ON COOLER IN POOR REPAIR,WOOD TABLE NOT SMOOTH & EASILY CLEANABLE.MUST PROVIDE SIGN ON TOILET ROOM DOOR.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN VENTILATION VENTS,COOLERS,ALL EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS THROUGHOUT INCLUDING BASEMENT.MUST REPAIR DAMAGED FLOOR TILES AT SERVICE COUNTER.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE OR REPAIR STAINED CEILING TILES,LOOSE WALLBASES,OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS,WALL IN POOR REPAIR LEADING INTO BASEMENT.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN TOILET ROOM.MUST APPLY A SEALANT ON BRICKS AT PIZZA OVEN.

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.MUST REPLACE BURNT OUT BULBS & LIGHT SHIELDS WHERE NEEDED.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST REATTACH SPRING ON TOILET ROOM DOOR.

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.MUST REPAIR OR REPLACE LEAKY PIPE AT MOP SINK.

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.PROBE THERMOMETER.

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.MUST REMOVE & ELEVATE ARTICLES OFF OF FLOOR IN BASEMENT.