All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REACH IN COOLER NEXT TO PREP AREA DOOR AT 52 DEGREES F AND PREP COOLER ACROSS FROM STOVE AT 72.0 DEGREES F. ALL COLD REFIGERATORS MUST MAINTAIN 40 DEGREES F AND BELOW, ALL FREEZERS MUST MAINTAIN 0 DEGREES F AND BELOW. ALL WARMING FACILITY MUST HOLD 140 DEGREES F OR ABOVE OR 165 DEGREES F AND ABOVE IF USED FOR REHEATING PREVIOUSLY PREPARED FOODS.
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER THROUGHOUT PREMISES. MUST PROVIDE.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERITIFIED FOOD MANAGER AVAILABLE. MUST HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR DAMAGED INSIDE, BOTTOM OF REACH IN 2 DOOR COOLER IN REFRIGERATION ROOM. PROVIDE KNIFE RACK FOR IMPROPERLY STORED KNIVES. PROVIDE 3 DRAIN PLUGS FOR 3 COMPARTMENT SINK. REMOVE ALUMINUM FOIL FROM ALL PREP, STORAGE AND SERVICE AREAS. PROVIDE HOLDER FOR ICE SCOOP. INVERT ALL DISHWARE THROUGHOUT PREMISES.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN AND ORGANIZE BEHIND FRONT SERVICE COUNTER. DETAIL CLEAN ALL COOKING/REFRIGERATION EQUIPMENT. CLEAN INSIDE AND OUTSIDE, UNDER AND BEHIND TO REMOVE ACCUMULATED GRIME.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REMOVE OR REPAIR/CLEAN DAMAGED AND DIRTY CARPET IN DINING AREA. SMOOTH CAULKING AND SEAL IN DINING AREA NEAR SIDE DOOR AND NEAR ENTRANCE TO PREP AREA. CREATE A SMOOTH, NONPOROUS, CLEANABLE SURFACE ON FLOOR THROUGHOUT PREMISES. REPLACE MISSING TILES AS NEEDED THROUGHOUT PREMISES.
The walls and ceilings shall be in good repair and easily cleaned. SEAL HOLES IN WALLS ABOVE EAST SIDE OF DINING AREA, ABOVE HANDSINK IN KITCHEN AND IN STORAGE AREA NEXT TO KITCHEN. SEAL ALL HOLES IN WALLS THROUGHOUT PREMISES. PROVIDE A SMOOTH, NONPOROUS, CLEANABLE SURFACE. DETAIL CLEAN ALL WALLS IN PREP AND REAR REFRIGERATION ROOM AND AS NEEDED THROUGHOUT PREMISES. PROVIDE SHELVING, AT LEAST 6" OFF FLOOR FOR HOOKAH PIPES STORED IN CLOSET NEXT TO HOT WATER TANK. MAINTAIN ALL ITEMS AT LEAST 6" OFF FLOOR FOR PROPOER CLEANING AND PEST CONTROL.
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. REPLACE PLASTIC LINER UNDER GREASE TRAP COVER. FIX PERMENANTLY. REMOVE MILK CRATE USED TO HOLD UP PIPES FOR 3 COMPARTMENT SINK AND 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. PROVIDE INTERNAL THERMOMETERS FOR ALL REFRGERATION UNITS THROUGHOUT PREMISES.