GRILLER'S.

MUST REMOVE ICE/FORST BUILD UP AT THE ICE BOX FREEZER IN THE KITCHEN. MUST CLEAN AND SANITIZE GREASY COUNTER TOPS IN THE KITCHEN COOKING LINE.

MUST CLEAN FLOORS UNDER THE 3-COMP SINK AREA AND THE MAIN GRILL COOKING LINE TO REMOVE FOOD DEBRI.

MUST PROVIDE 2 STAFF MEMBERS WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES.MUST PROVIDE ABOVE STATED DOCUMENT FOR ALL STAFF.

KNIFE HOLDER NEEDED TO STORE ALL MULTI USE KNIVES. MUST PROVIDE SOME TYPE OF HOLDER. PREP TABLE SHELF IN POOR REPAIR. MUST CORRECT AND MAINTAIN.

THE FOLOOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT TO REMOVE GREASE BUILD UP. STEAM TABLE TO REMOVE FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE AND WATER BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

MUST REMOVE ALL GREASE BUILD UP ON WALL BEHIND GRILL AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.

ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

MUST REPLACE OR RESURFACE CUTTING BOARDS AT PREP AREAS WITH DARK GROOVES.

MUST CLEAN AND SANITIZE FLOOR AT MAIN COOKING LINE TO REMOVE FOOD DEBRIS AND GREASE BUILD-UP.

MUST REPAIR CRACKED WALL BY THE NEXT TO MOP SINK AND REPAIR BROKEN WALL TILE SO AS TO BE SMOOTH AND EASILY CLEANABLE.

MUST REMOVE INOPERABLE EQUIPMENT AT KITCHEN IF NOT REPAIRABLE (I.E., SOFT SERVE MACHINE, 1DR COOLER, AND 2 DOOR REFRIGERATOR.

RUSTY HOLES IN BOTTOM OF PREP TABLE UNDER 1 COMP. SINK, MUST REPAIR AND MAINTAIN.

MUST DETAIL CLEAN AND MAINTAIN RUBBER GASKETS ON COOLER, INTERIOR OF COOKING EQUIPMENT AND CHEST FREEZER.

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

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- OBSERVED ACCUMULATED FOOD DEBRIS ON ALL SHLEVES, EXTERIOR OF COOKING/COOLING EQUIPMENT, SINKS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD BUILD UP ON FLOOR UNDER AND AROUND ALL COOKING AND COOLING EQUIPMNET. MUST DETAIL CLEAN FLOOR THROUGHOUT PREP AND DISHWASH AREA.

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. DISPLAY REACH IN COOLER THERMOMETER BROKEN. MUST PROVIDE THERMOMETER FOR COOLER.