G N P H #two Inc

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINING TABLES TO PREVENT DUST ACCUMULATION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED DIRTY AND DUSTY CEILING FANS AT THE REAR AND FRONT PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (BREADINGS, COCONUT, FLOUR, SALT ETC) ON TOP SHELF OF THE PREP TABLE IN THE KITCHEN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED MISSING LID/COVER FOR TRASH BIN INSIDE THE CUSTOMER'S (WOMEN STALLS) WASHROOM. INSTRUCTED TO PROVIDE LID FOR EACH TRASH BIN.

ALLERGEN TRAINING AS REQUIRED

(1) CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INSIDE MEN AND WOMEN WASHROOM

THERMOMETERS PROVIDED & ACCURATE

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE REACH-IN AND PREP COOLERS IN REAR PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO REPLACE CEILING TILE WITH PEELING PAINT AND EXPOSED INSULATION ABOVE REAR DRY FOOD STORAGE AREA.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT HANDSINK, LOCATED BETWEEN GRILL AND PREP COOLER AT MAINCOOK LINE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INFORMING EMPLOYEES TO WASH THEIR HANDS AND MAINTAIN THEM.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED THE INTERIOR OF THE ICE MACHINE BIN AND INTERIOR GUARD WITH SOME DIRT, NOT CLEAN, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEANING AND MAINTENANCE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED PIPE WITH A SMALL LEAK UNDERNEATH THREE-COMPARTMENT SINK, LOCATED IN REAR DISHWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO BACKFLOW PREVENTION DEVICE FOR UTILITY SINK, LOCATED NEAR THE THREE COMPARTMENT SINK. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A BACKFLOW PREVENTION DEVICE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS ON THE FLOOR, LOCATED AT THE MAIN COOK LINE. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEANING AND MAINTENANCE.

THERMOMETERS PROVIDED & ACCURATE

FRONT PREP AREA REACH IN COOLER MISSING THERMOMETER. INSTRUCTED MANAGER MUST PROVIDE WORKING THERMOMETER FOR ALL COOLERS.

MISCELLANEOUS / PUBLIC HEALTH ORDERS

NO WRITTEN RECORD DESCRIBING THE PROTOCOL FOR IMPLEMENTING AND ENFORCING THE REQUIREMENTS OF THIS ORDER. MUST PROVIDE ON PREMISES.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST INDICATE ON MENU "COOK TO ORDER" PHRASE FOR EGGS,STEAKS, ETC. PRIORITY FOUNDATION VIOLATION:7-38-005,NO CITATION ISSUED

WIPING CLOTHS: PROPERLY USED & STORED

MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

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

MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON BROKEN WASTE PIPE UNDER THE MOP SINK.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAKING WASTE PIPE UNDER MOP SINK. REPAIR CAUSE. NO STOPPERS PROVIDED AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

FOUND REMINDER DISCLOSURE STATEMENT NOT PROPERLY WRITTEN ON MENU FOR BURGERS, EGGS,AND STEAKS. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICES NOT FOUND FOR ICE MACHINE, COFFEE MACHINES, AND MOP SINK. MUST PROVIDE.

PREVIOUS CORE VIOLATION CORRECTED

FOUND PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT DATED 3-26-19 INSPECTION # 2280045. VIOLATION 58.OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITIATION C...

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

OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILTY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHIC...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED HAND WASHING SINK ON WEST SIDE OF SERVICE LINE OUT OF ORDER WITH NO HOT AND COLD RUNNING WATER. SECONDARY CONVENIENT AND ACCESSIBLE HAND SINK IS AVAILABLE. REPAIR OUT OF ORDER SINK AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITIATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF SERVICE PREP COOLER AT THE PREP AREA TO BE IMPROPER AT 54.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. MANAGER IMMEDIATELY CALLED FOR REPAIRS. CRITICAL VIOLATION #7-38-005(A)

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

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE PREP COOLER TO BE IMPROPER:-GUACAMOLE 53.8F, GROUND BEEF 52.4F, HAM 54.6F, HAMBURGER 50.9F, EGGS 56.7F, HAM 47.6, CHEESE 43.5F AND SOUP 50.1F. MANAGER IMMEDIA...

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH COOKING EQUIPMENT AT THE KITCHEN PREP AREA.

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

ALL BULK FOODS MUST BE LABELED. MANAGEMENT CORRECTED.

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

MISSING SPLASH GUARDS ON THE COOKS LINE EXPOSED. MANAGEMENT REPLACED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION. MANAGEMENT PROVIDED.

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

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE PREP COOLER IN THE COOK LINE. LIQUID EGG AT 45.2F,16 OZ,CHOPPED TOMATOES AT 47.0F ,1LB, CHORIZO AT 47.7F, 1LB, HAM AT 50.0F,1/2LB. COOLER TEMPERATURE AT 38.9F. CRITICAL VIOLATION 7-38_00...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND SINK NOT ACCESSIBLE AND CONVENIENT TO WASH HANDS IN THE DISH WASHING AREA. PORTABLE MOP SINK, MOP, AND BROOM IN FRONT OF THE EXPOSED HAND SINK. INSTRUCTED MANAGER THAT EXPOSED HAND SINK MUST BE ACCESSIBLE AND CONVENIENT TO WASH HANDS ALL...

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

RE CAULK AROUND THE EXPOSED HAND SINK IN THE DISH WASHING AREA AND FRONT SERVING AREA.(CAULK WORN OUT). INSTALL SPLASH GUARD ON THE RIGHT SIDE OF THE EXPOSED HAND SINK IN THE COOK LINE BETWEEN THE SINK AND THE STOVE. RUBBER GASKET ON THE INTERI...

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

CLEAN AND SANITIZE THE METAL LID OF THE LOWER COMPARTMENT OF THE ICE MAKER AND MAINTAIN.

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

CLEAN IN DETAIL THE FLOOR UNDER AND BEHIND THE COOLERS IN THE FRONT SERVING AREA AND IN THE COOK LINE UNDER AND BEHIND THE COOKING EQUIPMENT AND MAINTAIN.

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

SEAL THE GAP AROUND THE PIPE AND CONDUITS THRU-OUT THE DISH WASHING AREA AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WASH CLOTH FOR WIPING THE PREP TABLES, TOP OF THE PREP COOLER, CHOPPING BOARDS, DINING TABLES, COUNTER. MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

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

INSTRUCTED TO DETAIL CLEAN THE LOWER COMPARMTENT OF THE DEEP FRYER TO REMOVE GREASE AND GRIME BUILDUP AND MAINTAIN.

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

FOUND DUST AND DEBRIS BUILDUP ON THE LIGHT FIXTURES DIRECTLY ABOVE THE FOOD LINE. INSTRUCTED TO DETAIL CLEAN THE LIGHT FIXTURES AND MAINTAIN.

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

OBSERVED A LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK IN THE DISHWASHING AREA. INSTRUCTED TO CONTACT A PLUBMER TO REPAIR SINK AND PREVENT WATER FROM LEAKING ONTO THE FLOOR.

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

FLOORS ON THE FOOD LINE SOILED WITH BROKEN EGG SHELLS, HASHBROWNS, AND OTHER FOOD DEBRIS BUILDUP. INSTRUCTED TO DETAIL CLEAN FLOORS AND MAINTIAN.

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

OUTSIDE DUMPSTER AREA NOT MAINTAINED CLEAN; FOUND THE GREASE RECEPTACLE WITH POOLS OF GREASE ON TOP OF THE LID AND THE GROUND SURFACE BELOW. DROPLETS OF GREASE WERE HANGING OFF THE SIDE OF THE RECEPTACLE. ALL GARGBAGE AND GREASE MUST REMAIN INSIDE OF...

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

REPLACE THE TORN TRIM ON THE INTERIOR OF THE DEEP FREEZER AND REMOVE THE CARDBOARD LINER FROM THE WALK-IN COOLER. INSTRUCTED TO USE NON-ABSORBENT LINERS ONLY TO ALLOW REGULAL CLEANING.

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

BROKEN AND PEELING PAINT ON CEILING ABOVE THE THREE COMPARTMENT SINK,INSTRUCTED TO REPLACE,SURFACE MUST BE SMOOTH AND CLEANABLE.

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

DUST AND GREASE ON CHAINS THAT HOLD THE LIGHT FIXTURES ABOVE THE PREP COOLER IN KITCHEN INSTRUCTED TO CLEAN AND MAINTAIN

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

LEAKING HOT WATER HANDLE AND NO COLD HANDLE PROVIDED AT FAUCET OF THE WATER SPRAYER BY THE DISH MACHINE INSTRUCTED TO REPAIR REPLACE SAID HANDLES

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND COOKED SPANISH RICE IN CONTAINER AT TEMP OF 45.6F,WITH LABEL OF WHEN PRODUCTS WAS COOKED:6-13-14; ANOTHER CONTAINER OF COOKED SPANISH RICE AT TEMP OF 48.7F TO 50F,WITH LABEL OF WHEN PRODUCT WAS...

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

OUTSIDE GARBAGE/WASTE OIL GREASE CONTAINER NOT MAINTAINED.FOUND GARBAGE CONTAINER WITH LIDS OPENED,FLIES IN IT,STRONG FOUL ODOR COMING FROM THE CONTAINER,ALSO FOOD LIQUID ON GROUND UNDER AND FRONT OF THE SAID CONTAINER. EXTERIOR WASTE OIL GREASE BOX ...

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

BROKEN AND PEELING PAINT ON CEILING ABOVE THE THREE COMPARTMENT SINK,INSTRUCTED TO REPLACE,SURFACE MUST BE SMOOTH AND CLEANABLE.

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

DUST AND GREASE ON CHAINS THAT HOLD THE LIGHT FIXTURES ABOVE THE PREP COOLER IN KITCHEN INSTRUCTED TO CLEAN AND MAINTAIN

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

LEAKING HOT WATER HANDLE AND NO COLD HANDLE PROVIDED AT FAUCET OF THE WATER SPRAYER BY THE DISH MACHINE INSTRUCTED TO REPAIR REPLACE SAID HANDLES

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

FOUND 75 ONE OUNCE EACH OF HALF AND HALF CREAMER STORED INSIDE A CREAMER BOWLS ON TOP THE DINING TABLES,FOR CUSTOMERS TO USE.TEMPERATURE OF THE CREAMER WAS 66.7F AND 67.8F, THE CREAMER HAD A LABEL OF "KEEP REFRIGERATOR". HALF AND HALF CREAMER WERE MI...

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

NO CERTIFIED FOOD HANDLER ON PREMISES,WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED:FRESH EGGS,HAM,CREAMY SOUPS,VARIOUS KIND OF MEAT,ETC.A CERTIFIED FOOD HANDLER MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED,STORED AND SERVED.PREMISES I...

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

GREASE BUILD-UP INSDE THE DEEP FRYER AND UNDER THE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN.OBSERVED UNCRUSTED FOOD ON CONTAINERS OF DRY FOOD ABOVE THE PREP LINE IN THE KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN

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

PEELING PAINT AND BROKEN WALL ON CEILING ABOVE THE PREP LINE,INSTRUCTED TO REPAIR WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. DUST BUILD-UP ON CEILING FAN IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STOCK WAS STORED ON FLOOR INSIDE THE WALK-IN COOLER,INSTRUCTED TO ELEVATED 6" OFF THE FLOOR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND LINE COOLER (MIDDLE COOLER) NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 49.8 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A). FOUND GUACAMOLE, ENCHILADA SUACE, APPLE SAUCE HE...

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

FOUND GUACAMOLE, ENCHILADA SAUCE AND APPLE SAUCE HELD AT IMPROPER TEMPERATURES BETWEEN 49.8 F AND 53.7 F. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. WEIGHT OF FOOD DISCARDED 4 LBS, VALUED AT $10.00. CRITIC...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

LOW TEMPERATURE DISHMACHINE NOT SANITZING, 0 PPM CHLORINE, WHILE IN USE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN DISHMACHINE, MUST SANITIZE AT 100 PPM CHLORINE OR 180 F AT FINAL RINSE. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZE ALL MULTI-USE UT...

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

BULK CONTAINERS NOT LABELED IN PREP AREA. MUST LABEL ALL BULK CONTAINERS FOR FOODS OUT OF ORIGINAL CONTAINERS/BAGS.

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

OBSERVED FOOD BUILD UP INSIDE REACH IN COOLERS DOOR CORNERS/GASKETS AND ON EXTERIOR OF SINKS AND TABLES IN PREP AREA. MUST CLEAN ALL EQUIPMENT AND MAINTAIN.

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

OBSERVED FOOD BUILD UP ON PREP AREA FLOOR/STANDING WATER ON FLOOR UNDER DISHMACHINE. MUST DETAIL CLEAN FLOOR THROUGHOUT AND KEEP FLOOR DRY.

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

OBSERVED FOOD STAINS ON WALLS BEHIND EQUIPMENT AT PREP AREA. MUST CLEAN ALL WALLS AND MAINTAIN.

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

OBSERVED MISSING CEILING LIGHT COVERS/END CAPS ABOVE PREP AND DISHWASH AREA. MUST PROVIDE COVERS/END CAPS FOR ALL LIGHT BULBS.

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

3-COMPARTMENT SINK FAUCETS LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.

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

SEE REPORT DATED ON 02/16/12

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

SEE REPORT DATED ON 02/16/12

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

SEE REPORT DATED ON 02/16/12

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

SEE REPORT DATED ON 02/16/12

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. OBSERVED FOOD BUILD UP ON SHELVES THROUGHOUT PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN ALL UNCLEAN ...

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. OBSERVED ACCUMUATED FOOD DEBRIS ON FLOOR THROUGHOUT PREP AREA/DISHWASH AREA. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG AL...

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. OBSERVED HOLES/GAPS IN WALL UNDER 3-COMPARTMENT SINK AND MOP SINK. INSTRUCTED MANAGER TO REPAIR WALL/SEAL ALL HOLES AND GAPS IN WALL.

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. REPAIR CHEST FREEZER WITH EXPOSED INSULATION NEXT TO ELECTRIC BOX IN REAR KITCHEN.

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

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. REPLACE BURNT OUT LIGHT BULB IN REAR PREP AREA ABOVE COOLING AREA. ...

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

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 Regulati...