G.N.P.H. #EIGHT, INC..

FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING MUST PROVIDE.

FOUND REMINDER DISCLOSURE STATEMENTS INCORRECTLY WRITTEN INSIDE MENU. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST CORRECT.

FOUND BULK FOOD NOT LABELED.(FLOUR,SUGAR,ETC.)MUST LABEL.

FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING MUST PROVIDE.

OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

OBSERVED COLORED CODED STAINED CUTTING BOARDS IN THE PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.

OBSERVED A TORN DOOR GASKETS INSIDE OF THE 2 DOOR PREP COOLER ACROSS FROM THE COOKING GRILL .INSTRUCTED TO REPLACE THE TORN DOOR GASKETS.

INSTRUCTED TO DETAIL CLEAN SIDES OF HOT COOKING EQUIPMENTS IN PREP AREA,EXTERIOR TOP/SIDES OF DISHMACHINE,STORAGE SHELVES AT FRONT PREP STATIONS.

OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.

INSRTUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENTILATION COVERS IN CUSTOMER DINING ROOM AREAS.

PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2383057 DATED:07/17/2020 #51--INSTRUCTED TO REPAIR LEAKY (3) FAUCET NECK AT 3 COMPARTMENT SINK IN REAR DISH WASHING AREA. Oct 17, 2020 #53--TOILET ROOM RECEPTACLE MUST BE COVERED. INSTRUCTED TO PROVIDE COVER/LID. Oct 17, 2020 #55--INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP/DISH WASHING AREA. Oct 17, 2020 INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 7/16/2021. PRIORITY FOUNDATION VIOLATION 7-42-090.

INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT HAND SINK IN FRONT/REAR PREP AREA.

INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC)

INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE CHEST FREEZER. INSTRUCTED TO PROPERLY USE FOOD GRADE BAGS.

INSTRUCTED TO REPAIR LEAKY (3) FAUCET NECK AT 3 COMPARTMENT SINK IN REAR DISH WASHING AREA.

TOILET ROOM RECEPTACLE MUST BE COVERED. INSTRUCTED TO PROVIDE COVER/LID.

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP/DISH WASHING AREA.

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.

OBSERVED NO CLEAN UP POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY/KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

OBSERVED NO EXPOSED HAND SINK ACCESSIBLE TO HOT LINE FOOD PREP AREA.INSTRUCTED MANAGEMENT TO INSTALL AN EXPOSED HAND SINK AT HOT LINE FOOD PREP AREA.{OBSERVED EXPOSED HAND SINK NEXT TO 3-COMPARTMENT SINK AREA) CORE VIOLATION

OBSERVED NO MOP SINK ON PREMISES.INSTRUCTED MANAGEMENT TO INSTALL A MOP SINK WITH BACK FLOW DEVICE. CORE VIOLATION

OBSERVED WALLS SPLASHED AT 3-COMP SINK DISH WASHING AREA.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN WALLS CORE VIOLATION

OBSERVED TOP DOOR OF PREP SERVICE COOLER HINGES ARE COMMING LOOSE ON DOOR.INSTRUCTED MANAGEMENT TO REPAIR. OBSERVED CARDBOARD AND TIN FOIL LINERS ON SHELVING AND INSIDE SALAMANDER AT HOT LINE AREA.INSTRUCTED MANAGMENT TO REMOVE CARDBOARD AND TIN FOIL LINERS AND THAT ONLY SMOOTH EASILY CLEANABLE SURFACES MAY BE USED.

OBSERVED SIDES OF RANGE AT HOT LIN AND HOT LINE EQUIPMENT ENCRUSTED WITH FOOD ALSO DEEP FAT FRYER CABINETS GREASY,INSTRUCTED MANAGEMENT TO CLEAN THESE AREAS.

OBSERVED PEELING PAINT ON WALL BEHIND CHEST FREEZER AT REAR DRY STORAGE AREA.INSTRUCTED MANAGEMENT TO REPAIR.

NOTE MISSING LIGHT SHIELD CAP FROM LIGHT SHIELD ON LIGHT ABOVE FOOD PREP AREA.INSTRUCTED MANAGEMENT TO AFFIX CAP TO LIGHT SHIELD.

OBSERVED NO EXPOSED HANDSINK AT FOOD PREP HOT LINE AREA.ISTRUCTED MANANAGEMENT TO INSTALL AN EXPOSED HANDSINK WITH SLASHGUARDS AT HOT LINE/FPOOD PREP AREA.

OBSERVED COOK/FOOD HANDLER IN REAR PREP/COOKING AREA NOT WASHING HANDS NOR WEARING GLOVES. NOTED COOK TOUCHING READY TO EAT FOODS (COOKED SAUSAGE, BACON, BREAD) WITHOUT GLOVES AND NOT WASHING HANDS THAT RESULTS IN HAND CONTAMINATION. INSTRUCTED MANAGER, ALL EMPLOYEES MUST WASH HANDS PRIOR TO FOOD HANDLING. NO BARE HAND CONTACT WITH READY TO EAT FOODS (USE GLOVES, TONGS, SPOONS, SPATULAS ETC.) (CORRECTED DURING INSPECTION - EMPLOYEE STARTS WASHING HANDS AND WEARING GLOVES). CRITICAL VIOLATION 7-38-010 (A)

FOUND LOW TEMPERATURE DISH MACHINE AT IMPROPER FINAL SANITIZING RINSE OF 0 PPM (CHLORINE) CONCENTRATION. INSTRUCTED TO FIX. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT F, 50 PPM AT F, 100 PPM AT F. DISH MACHINE IS TAGGED "HELD FOR INSPECTION". INSTRUCTED NOT TO USE UNTIL REPAIRED (CORRECTED DURING INSPECTION - TECHNICIAN ON SITE. DISH MACHINE FINAL SANITIZING RINSE NOW AT 100 PPM). CRITICAL VIOLATION 7-38-030

FOUND EXPOSED HANDSINK IN REAR PREP/COOKING AREA NOT MAINTAINED. EXPOSED HAND SINK IS CLOGGED. UNABLE FOR EMPLOYEE/FOOD HANLDER TO WASH THEIR HANDS. INSTRUCTED TO FIX. (CORRECTED DURING INSPECTION - EMPLOYEE UNCLOGGED EXPOSED HANDSINK DRAINPIPE) CRITICAL VIOLATION 7-38-030

DURING INSPECTION, FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG CHICKEN, BEEF, SANDWICHES, SOUPS, COOKED RICE ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. (CORRECTED DURING INSPECTION - A CERTIFIED FOOD MANAGER SHOWED UP AN HOUR LATER) SERIOUS VIOLATION 7-38-012

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE AND PREP SHELVES IN REAR PREP/COOKING AREA, MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE.

FLOORS ALONG THE WALLS WITH GREASE AND FOOD DEBRIS, UNDERNEATH COOKING EQUIPMENT, ALONG THE WALLS AND IN ALL CORNERS, BEHIND COOLERS AND FREEZERS IN REAR PREP AREA AND FLOOR INSIDE BOILER ROOM MUST BE KEPT CLEAN AND MAINTAIN.

NOTED FAUCET NECK (RIGHT SIDE) AT 3 COMPARTMENT SINK IN REAR DISH WASHING AREA IN POOR REPAIR WITH EXCESSIVE LEAK AND A PLASTIC WRAPPED AROUND THE SAID FAUCET NECK. INSTRUCTED TO REPAIR.-------MUST PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR DISH WASHING AREA.---------MUST REPAIR INOPERABLE CEILING VENT INSIDE WOMEN'S WASHROOM.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED ARTICLES STORED INSIDE BOILER ROOM. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

Found walk in cooler unable to maintain proper temperature. Walk cooler temperature found @44.3F. Found reach in prep cooler in front of kitchen unable to maintain proper temperature. Air temperature in prep cooler is 50.3F. Operator removed or discarded all items in both coolers during inspection. Must repair and maintain temperature of 40F or less. Technician repaired walk in cooler and prep cooler during inspection. Air temperature is 34.3F in walk in cooler. Air temperature is 35.6F in prep cooler. Critical violation 7-38-005(a).

Found the following potentially hazardous foods at improper temperatures in the walk in cooler: 7lbs of sliced ham @ 44.9f; 6lbs of raw eggs ranging 44.1f-44.8f; 2lbs of chili @ 43.9f; 2.2lbs of corn beef hash @ 44.8f; 4lbs of rice @ 44.6f; 3lbs of liquid egg whites @ 43.1f; 6lbs of meat sauce @ 43.9f; 2lbs of fettucini @ 45.1; 3lbs of spaghetti @ 44.1f; 40lbs of sirloin 43.9f; 3.3 lbs of pork 43.9f; 30lbs of ground beef @ 44.3f; 6lbs of beans @ 44.8f; 6lbs of waffle batter @ 44.1f; 2 lbs of raw chicken @ 45.2f; 2lbs of taco meat @ 44.6f; 2.5f of meatloaf @ 44.7f; and 20lbs of pancake batter @ 48.1f. Found the following potentially hazardous foods at improper temperatures in the reach in prep cooler in kitchen area: 2lbs of chorizo @ 50.7f; 5 raw eggs (1/2lb) @ 52.3f; 1lbs of mozzarella cheese @ 48.2f; 1lb of cheddar cheese @ 44.6f; 2lbs of diced ham @ 48.2;and 2lbs ham steak @ 44.1f. Operator voluntarily discarded all denatured foods during inspection. Advised potentially hazardous foods must be held at 40f or less (or 140f or higher). Critical violation 7-38-005(a).

Found 1-2 inch gap along bottom of front, west exterior door. All exterior doors must be tight fitting to prevent pest entry. Must repair and maintain same. Serious violation 7-38-020.

Found thermometer on outside of walk in cooler in disrepair. Must repair or replace. Must maintain same. Found broken gasket on walk in cooler door. Must repair/replace. Must maintain same.

FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

LEAKING PIPES UNDER THREE COMPARTMENT SINK, AND ATTACHED HOSE TO THREE COMPARTMENT SINK IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

LEAKING PIPES UNDER THREE COMPARTMENT SINK, AND ATTACHED HOSE TO THREE COMPARTMENT SINK IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

FOUND TWO EMPLOYEE WITHOUT FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.

FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

WALLS/CEILING VENTS IN KITCHEN AND DINING AREAS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

LEAKING FAUCET AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

IN USE LOW TEMP DISH MACHINE NOT SANITIZING ON FINAL RINSE CYCLE, NO CHLORINE SOLUTION BEING DISPENSED INTO MACHINE AT THIS TIME OF INSPECTION, TO PROPERLY SANITIZE DISHES, INSTRUCTED MACHINE MUST HAVE 100PPM OF SANITIZING SOLUTION ON FINAL RINSE CYCLE. TAGGED, INSTRUCTED TO RESTRICT USE UNTIL REPAIR, INSTRUCTED TO SET THREE COMPARTMENT SINK UP TO WASH, RINSE AND SANITIZE. CRITICAL CITATION ISSUED: 7-38-030.

FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

WALLS/CEILING VENTS IN KITCHEN AND DINING AREAS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

LEAKING FAUCET AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL SHELVES ABOVE 3 COMPARTMENT SINK/DISH MACHINE RACK IN REAR DISH WASHING AREA.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN REAR PREP AREA.

INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER AND SIDES WITH DUST ACCUMULATION INSIDE WALK IN COOLER.

INSTRUCTED TO PROVIDE END CAPS FOR LIGHT SHIELD INSIDE WALK-IN COOLER.

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP STORAGE SHELVES IN REAR PREP AREA TO PREVENT PEST HARBORAGE.

FOUND NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.

FOUND PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS IN PREP/COOKING AREA NOT MAINTAINING PROPER TEMPERATURE, WITH AN AIR TEMPERATURE OF 51.8F. INSTRUCTED TO REPAIR. MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A)

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER IN PREP/COOKING AREA. NOTED GROUND BEEF INTERNAL TEMPERATURE OF 50.5F, CHORIZO AT 48.9F, SOUR CREAM AT 48.7F, CORNED BEEF HASH AT 49.6F, REFRIED BEANS AT 54.3F, PANCAKE BATTER AT 54.5F, EGG BATTER AT 52.5F, DICED TOMATOES AT 48.9F, SHREDDED LETTUCE AT 50.8F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS, TOTAL VALUE OF $100.00, TOTAL WEIGHT 20 LBS. CRITICAL VIOLATION 7-38-005(A)

INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL SHELVES ABOVE 3 COMPARTMENT SINK/DISH MACHINE RACK IN REAR DISH WASHING AREA.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN REAR PREP AREA.

INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER AND SIDES WITH DUST ACCUMULATION INSIDE WALK IN COOLER.

INSTRUCTED TO PROVIDE END CAPS FOR LIGHT SHIELD INSIDE WALK-IN COOLER.

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP STORAGE SHELVES IN REAR PREP AREA TO PREVENT PEST HARBORAGE.

Cutting boards with deep, dark grooves must be sanded/bleached or replaced and repair rusty bottom of shelvings above the 3 compartment sink use a non-toxic finish.

The following requires a detail cleaning manual can opener and housing attached to food prep table,fan covers inside the walk-in-cooler,sides of hot cooking equipments interior of deep fryer etc.

Floors are dirty beneath the cooking equipments and prep coolers,clean floors in detail throughout.Elevate stored articles at rear dry storage area to 6" off floor for easier cleaning.

Replace water stained/damaged ceiling tiles in the mens toilet room and remove dusts accumulations on the ventilation covers.

Repair water leak at base of faucet 3 compartment sink and at drain pipe beneath the handsink in the mens toilet room,also provide and maintain 3 adequate working sink stoppers for the 3 compartment sink. Backflow prevention device is required for the ice maker.

Found some food items not properly labeled, dated in reach in freezer, must date and label food items in reach in freezer.

Walk in cooler shelving, and rear storage shelving not clean, need detailed cleaning(crevices).

Floors under storage shelving in rear kitchen, and storage room not clean, need detailed cleaning(corners).

Walls in walk in cooler that had gaps/openings, shall be repaired/sealed.

Missing light shields in rear kitchen area shall be provided, light shields that were missing end caps in prep area and in kitchen areas, shall be provided.

Exhaust vents(ventilation) in walk in cooler not clean, need detailed cleaning.

INSTRUCTED TO INVERT MULTI-USE UTENSILS OR PUT COVER

FAUCET IN 3 COMPARTMENT SINK IN POOR REPAIR ,INSTRUCTED TO FIX AND MAINTAIN

INTERIOR 2 DOOR PREP COOLER UNCLEAN MUST CLEAN AND MAINTAIN; SHELVES UNDER GRILL UNCLEAN MUST CLEAN AND MAINTAIN; PIPES ABOVE GRILL FULL OF GREASE INSTRUCTED TO DETAIL CLEAN AND MAINTAIN; EXTERIOR BEHIND ICE MACHINE UNCLEAN MUST CLEAN AND MAINTAIN

FLOOR BEHIND ICE MACHINE UNCLEAN MUST CLEAN AND MAINTAIN

WALLS BEHIND ICE MACHINE NOT CLEAN MUST CLEAN AND MAINTAIN

Can opener attached to prep table not cleaned. Instructed to detail clean and sanitize.

Floor under and behind cooking equipment and coolers not cleaned. Instructed to detail clean daily.

Ventilation covers in prep area not cleaned. Instructed to detail clean daily.

Faucet not maintained at three compartment sink. Instructed to repair or replace washer to prevent leak.

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

Interior deep fryer cabinets, storage under counters and ventilation covers not cleaned. Instructed to detail clean and sanitize.

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

Sink stoppers not provided at three compartment sink. Instructed to provide stoppers for compartments.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ATTACHED ELECTRICAL CORDS IN FRONT SERVICE AREA WITH DUST ACCUMULATION ,MUST CLEAN AND MAINTAIN

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR OF PREP COOLERS UNCLEAN,MUST CLEAN AND MAINTAIN;SHELVES UNDER GRILL MUST CLEAN AND MAINTAIN;SHELVES IN DISH AREA MUST CLEAN AND MAINTAIN

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER COOKING EQUIPMENT UNCLEAN,MUST CLEAN AND MAINTAIN

The walls and ceilings shall be in good repair and easily cleaned. WALLS ABOVE DISH AREA,WATER TANK ABOVE DISH MACHINE WITH PEELING PAINT MUST CLEAN AND REPAINT

NEXT REGULAR INSPECTION

NEXT REGULAR INSPECTION

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER -2 DOOR AT IMPROPER TEMPERATURE 50.2F,CRITICAL VIOLATION,CITATION ISSUED,COOLER NOT ABLE TO HOLD COLD FOOD AT 40F OR BELOW;INSTRUCTED TO CALL TECHNICIAN TO FIX THE COOLER,MUST BE 40F OR BELOW,MUST CALL CDPH MR TURKALY WHEN COOLER HAS BEEN FIXED AT 312-746-8093

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,CUT TOMATOES 2LBS AT 56.2F,GRATED CHEESE 2LBS AT 50.2F,COOKED GROUND BEEF 4LBS-54.2F,SOUR CREAM 2 LBS,56.1F,POTATO PANCAKE BATTER 4 LBS-50.2F,MARINARA SAUCE 4 LBS-48.7F,TOTAL $80.00;FOOD WAS DISCARDED BY THE MANAGER;INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. AIR VENTS OF WALK IN COOLER NOT CLEAN,MUST CLEAN AND MAINTAIN

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN EXTERIOR BOTTOM PARTS OF MELTING EQUIPMENT

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. MUST PROVIDE NEW SET OF THERMOMETER IN THE PREP COOLER,MUST BE 40F OR BELOW