Green Apple Yougurt & More

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

DURING INSPECTION FOUND OVERFLOWING GARBAGE DUMPSTER AREA WITH EXCESSIVE AMOUNTS OF GARBAGE. AREA NOT CLEAN AND WELL MAINTAINED.MUST ALWAYS MAINTAIN THE OUTSIDE GARBAGE DUMPSTER AREA CLEAN.SERIOUS CITATION ISSUED.

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

MUST DETAIL CLEAN AND SANITIZE ALL INTERIOR BOTTOM SHELVING OF ALL COOLERS AND REFRIGERATORS TO REMOVE FOOD STAINS AND CRUMBS.

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

MUST DETAIL CLEAN FLOORS AT ALL CORNERS AND THROUGHOUT PREMISES TO REMOVE FOOD DEBRI.

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

MUST CLEAN AND SANITIZE WALLS IN THE REAR COOKING AREA AND THE FRONT SERVICE LINE TO REMOVE FOOD SPLASHES.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL FOOD HANDLER'S WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES.

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

GASKETS FOR PREP COOLERS IN POOR REPAIR, INSTRUCTED TO REPLACE.

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

PREP COOLER INTERIOR SURFACES NOT CLEAN, DIRT AND FOOD DEBRIS STUCK ON WIRE SHELVES, BOTTOM SHELF OF COOLERS WITH DARK LIQUIDS, INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOOD STAINS ON WALLS BEHIND PREP AREA, INSTRUCTED TO CLEAN AND MAINTAIN.

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

MUST CLEAN AND MAINTAIN THE INTERIOR OF THE COOKING EQUIPMENT, REACH IN FREEZER AND STORAGE RACKS IN PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

MUST CLEAN AND MAINTAIN WALLS/CEILING IN PREP AREA-REMOVE DIRT/DUST PARTICLES.

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

ALL COOKING EQUIPMENT MUST FIT UNDERNEATH THE VENTILATION HOOD.

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

MUST FIX AND MAINTAIN THE LEAK AT THE COLD WATER KNOB ON THE FRONT 3-COMP. SINK IN THE PREP AREA.

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

MUST ELIMINATE CLUTTER AND ORGANIZE AREAS IN FRONT, SIDE AND REAR OF THE FACILITY.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED A FOOD HANDLER NOT WASHING HANDS WHEN HANDLING RAW MEAT AND READY-TO-EAT FOOD ITEMS, INSTRUCTED MGR TO HAVE EMPLOYEES WASH HANDS AND PRACTICE GOOD HYGIENIC PRACTICES.

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

BULK FOOD CONTAINERS NOT LABELED, INSTRUCTE DTO LABEL

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

FOUND OVERSIZED CONTAINERS FOR MAKING STOCK, INSTRUCTED TO USE POTS AND UTENSILS THAT CAN BE SUBMERGED IN 3-COMP SINK FOR PROPER WASHING.

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

THE FLOLLOWING NOT CLEAN: INETRIOR OF ICE MAKER, SHELVES THROUGH OUT KITCHEN AND DRY FOOD STORAGE AREA, COUNTER TOPS, PREP TABLES AND EXTERIOR SURFACES OF BULK FOOD CONTAINERS.

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

FLOORS NOT CLEAN ALONG WALL BASE, FOOD DEBRIS NOTED, INSTRUCTED TO CELAN AND MAINTAN.

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

CLUTTER NOTED IN DRY FOOD AREA AND FRONT KITCHEN SHELVES, INSTRUCTED TO REMOVE CLUTTER AND BETTER ORGANIZE.

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. NO SNEEZE GUARD AT FRONT HOT FOOD STEAM TABLE, MUST PROVIDE, PAN COVERS ARE USED AT THE TIME TO COVER THE FOOD.

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...

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. BROKEN RUBBER GASKET AT PREP COOLER, INSTRUCTED TO REPLACE.

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. MUST CLEAN ALL SHELVES THROUGH OUT.

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. FLOORS NOT CLEAN BEHIND PREP TABLE, INSTRUCTED TO CLEAN.

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. WALL IS IN NPOOR REPAIR BEHIND DRYING SHELF ABOVE 3 COMP SINK, MUST PROVIDE DURABLE SMOOTH SURFACE

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. MUST PROVIDE LIGHT SHIELD FOR LIGHT FIXTURE IN REAR SECTION PF KITCHEN

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REPAIR ICE MAKER DOOR. ORGANIZE ALL DRY FOOD STORAGE AREAS.