GIORDANO'S REST. & PIZZERIA.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INTERIOR SURFACES OF PREP COOLER DOORS IN POOR REPAIR, EXPOSED INSULATION, INSTRUCTED TO REPAIR.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FAN COVERS INSIDE WALK-IN COOLER WITH HEAVY DUST BUIL-UP, INSTRUCTED TO CLEAN AND MAINTAIN

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NOT CLEAN UNDER PREP COUNTERS AND WALK-IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. WALLS IN LOWER LEVEL PREP AREA WITH DAMAGED SURFACES AND PEELING PAINT, INSTRUCTED TO PROVIDE A A DURABLE SMOOTH SURFACE.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. NO LIGHTS ABOVE ICE MAKER, INSTRUCTED TO PROVIDE.

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. PREP COOLERS MISSING THERMOMETERS, INSTRUCTED TO PROVIDE.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOPS STORED ON TOP OF CUBES IN ICE BINS, NO COVER FOR BAR ICE BIN. INSTRUCTED TO PROVIDE COVERS AND STORE SCOOP OFF CUBES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL CUTTING BOARDS WITH DEEP GROOVES MUST BE SANDED/BLEACHED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DUSTY COMPRESSORS/FAN GUARDS OF COOLERS MUST BE KEPT CLEAN.

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. LEAKING FAUCET AT EMPLOYEE BATHROOM HANDSINK MUST BE FIXED; MUST SEAL OPENINGS AROUND SCREWS ON BOTH SIDES OF HIGH TEMP. DISHMACHINE-TO STOP WATER LEAK.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE PROPER ICE SCOOPS FOR ALL ICE BINS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARD NEEDED AT FRONT PREP LINE. MUST REPLACE AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors in front bar, pop storage, and under front grill line in need of cleaning to remove build-up. must clean and maintain.

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 INSTALL A HANDSINK IN LOWER LEVEL PREP AREA AND REAR PREP AREA. SMALL NSF STAINLESS STEEL SINK MUST BE ADDED AND MAINTAINED WITH SOAP AND PAPER TOWELS AT ALL TIMES. FAUCET AT 3-COMP SINK IN NEED OF LONG NECK FAUCET. MUST INSTALL. EMPLOYEE WASHROOM IN NEED OF PROPER HANDLE ON TOILET. MUST CORRECT AND MAINTAIN. LEAK AT DISHMACHINE IN NEED OF REPAIR.

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. ALL REACH-IN COOLERS MUST HAVE THERMOMETERS VISIBLE. MUST INSTALL AND MAINTAIN.