Grand Triple Crown

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INSTRUCTED ON PROPER STORAGE OF ICE SCOOP FOUND INSIDE OF ICE MACHINE. STORE OUTSIDE OF UNIT IN A SANITIZING SOLUTION OR WITH HANDLE UPWARD INSIDE OF ICE.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING: PREP TABLES (TOPS, BOTTOMS AND SHELVES), INTERIORS OF REFRIGERATION UNITS, CAN OPENER AT PREP TABLE, ETC.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR OF COOKING EQUIPMENT, WOKS, BOTTOMS OF FRYERS, OUTSIDE SURFACES OF FRYERS, VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND DUST, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS, STORAGE SHELVES IN REAR...

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

FLOORS NEED DETAIL CLEANING UNDER, AROUND AND BEHIND ALL KITCHEN AND COOKING EQUIPMENT. ALSO CLEAN INSIDE OF STORAGE ROOM OUTSIDE OF KITCHEN, WASHROOMS ETC. PROVIDE FLOOR DRAIN COVERS WHERE NEEDED THROUGHOUT.

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

CLEAN WALLS AROUND, UNDER AND BEHIND ALL KITCHEN EQUIPMENT AND MAINTAIN. ALSO IN STORAGE AREA OUTSIDE OF KITCHEN. REPLACE WATER STAINED CEILING TILES WHERE NEEDED IN DINING AREA. CLEAN CEILING VENTS IN KITCHEN WHERE NEEDED. SEAL ANY HOLES OBSERVE...

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

SLIGHT ODOR COMING FROM AREA WHERE GREASE RECEPTOR IS IN REAR OF KITCHEN; ADVISED TO HAVE UNIT SERVICED. CLEAN ALL SINKS AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETERS NEEDED FOR ALL REFRIGERATION UNITS AND ONCE PROVIDED MUST BE CONSPICUOUS INSIDE OF REFRIGERATION UNITS.

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

REMOVE UNNECESSARY ITEMS FROM KITCHEN STORAGE AREA AND SHELVES TO AVOID CLUTTER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED ON PROPER USEAGE OF WIPING CLOTHS. MUST BE STORED IN A SANITIZING SOLUTION WITH A MINIMIMUM OF 50PPM OF CHLORINE. MUST USE CLEAN SANITIZED TOWELS FOR CLEANING NOT DRY TOWELS.

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

THE BAGGED FROZEN MEATS NEED TO BE LABELED AND DATED WHEN BEING STORED. All food not stored in the original container shall be stored in properly labeled containers.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

DIRTY KNIVES AND UTENSILS ARE STORED IN A DIRTY CONTAINER AND THE ICE SCOOP HANDLE IS DIRTY. WASH, RINSE AND SANITIZE YOUR UTENSILS AND STORAGE CONTAINERS.

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

THE COOLER INTERIORS AND SIDES OF THE PREP AREA EQUIPMENT AND WALK IN COOLER AND FREEZER FLOORS ARE DIRTY; WASH,RINSE AND SANITIZE EQUIPMENT IN DETAIL. All food and non-food contact surfaces of equipment and all food storage utensils shall be thor...

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

THE FLOORS HAVE GREASE BUILDUP, CLEAN AND MAINTAIN THE FLOORS FROM CORNER TO CORNER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. TH...

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

All food not stored in the original container shall be stored in properly labeled containers. THE LARGE FOOD CONTAINERS NOT LABELED SALT, RICE ECT. INSTD. TO LABEL SAME.

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. THE FOLLOWING NOT CLEAN ALL COOKING EQUIPMENT,HOOD,FILTERS ABOVE, ALL STORAGE SHELVES IN THE WALK IN COOLERS,WALK IN...

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. THE FLOORS IN THE PREP AREA AND THE REAR SIDE ROOM NOT CLEAN. INSTRUCTED TO CLEAN SAME.

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLUTTER IN THE BACK OF THE PREP AREA AND LARGE AMOUNT OF CLUTTER IN THE REAR SIDE ROOM. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARB...

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. INSTRUCTED TO PAINT RUSTED RACKS AT WALK-IN COOLER, DRY STORAGE AREA, AND BOTTOMS OF PREP TABLES. INSTRUCTED TO REMOVE I...

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. INSTRUCTED TO REGROUT FLOOR TILES AT THREE COMPARTMENT SINK IN KITCHEN, STAFF TOILET ROOM, AND AROUND PREP TABLE. INSTRUCTED TO REMOVE ICE...

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

INSTRUCTED TO REPLACE WATER DAMAGED CEILING PANELS IN DINING AREA AND PAINT WALLS IN REAR DRY STORAGE AREA.

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. INSTRUCTED ALL FOODHANDLERS TO WEAR PROPER HAIR RESTRAINTS.

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

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND FRONT HAND WASH SINK, TWO STAFF TOILET ROOMS WITH NO SOAP NOR PAPER TOWELS. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT SAID SINKS AT ALL TIMES TO PROPERLY...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED FOODHANDLER USING FRONT THREE COMPARTMENT SINK TO RINSE HANDS. INSTRUCTED TO USE EXPOSED HAND WASH SINK TO WASH HANDS PER CITY CODE AND INSTRUCTED TO USE THREE COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE UTENSILS.

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

All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL PREPARED FOOD ITEMS INSIDE REFRIGERATION UNITS, WALK-IN COOLER, AND BULK FOOD CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT SINGLE USE CONTAINERS AND P...

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. INSTRUCTED TO PAINT RUSTED RACKS AT WALK-IN COOLER, DRY STORAGE AREA, AND BOTTOMS OF PREP TABLES. INSTRUCTED TO REMOV...

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. INSTRUCTED TO CLEAN UNDER, AROUND EQUIPMENT, RACKS INSIDE WALK-IN COOLER, REFRIGERATION UNIT AT FRONT, COMPRESSORS U...

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. INSTRUCTED TO CLEAN FLOORS THROUGH OUT PREMISES, ALONG WALLBASE. INSTRUCTED TO REPAIR AND OR REPLACE CRACKED FLOOR TILES AT REAR SIDE ROOM....

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. INSTRUCTED TO REPLACE WATER DAMAGED CEILING PANELS AT DINING, PREP, AND STORAGE AREAS. INSTRUCTED TO PROVIDE CEILING PANELS AT MISSING SECTIONS AT FRONT AREA AND REAR SIDE ROOM.

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...

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

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. INSTRUCTED TO CLEAN AROUND OUTSIDE GARBAGE AREA, RE...

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. INSTRUCTED ALL FOODHANDLERS TO WEAR PROPER HAIR RESTRAINTS.