HALSTED FOOD MARKET.

INVERTED MULTI-USE EQUIPMENT STORED ON RACKS IN REAR NOT CLEAN.

PAINTED RACKS IN REAR NOT CLEAN- RE-CLEAN OR RE-PAINT. PAINT RUSTY INTERIOR OF DEEP FREEZER THAT WAS DISCONNECTED FULL OF THAWED OUT FOOD (PRODUCT WAS DISCARDED) -50IB VALUED AT 75.00

FINISH THE FOLLOWING: DETAIL CLEAN ALL EQUIPTMENT INSIDE AND OUTSIDE, TO INCLUDE ALL COOLERS, COOKING EQUIPTMENT,OVERHEAD VENTS ,FILTERS, STEAM TABLE, GASKETS ON ALL COOLERS WHEELS AND LEGS OF ALL TABLES.

DETAIL CLEAN FLOORS THROUGHOUT, REMOVE ALL TRACES OF PAINT FROM FLOORS.

FINISH THE FOLLOWING: . MAKE ALL WALLS SMOOTH TIGHT FITTING WITHOUT ANY CRACKS, HOLES, OPENINGS AROUND ELECTRICAL OUTLETS, PIPES. PAINT WITH A LIGHT COLOR. CLEAN AND/OR REPLACE MISSING CEILING TILES THROUGHOUT. CLEAN ALL CEILING FANS AND OTHER ATTACHED EQUIPMENTS CLEAN/REPAIR FRONT WINDOW.

DETAIL CLEAN ALL LIGHT FIXTURES THROUGHOUT (LIGHT SHIELDS).

PROVIDE STAINLESS STOPPERS FOR 3 COMP. SINK IN REAR

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. PROVIDE SOAP AND HANDTOWELS (PAPER) AT ALL HAND SINKS.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. REPLACE BROKEN HOT WATER TANK, NO HOT WATER.

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. MUST MAKE AND KEEP ALL EXIT DOORS TIGHT FITTING, PREVENTING RODENT/INSECT ENTRANCE AND HORBAGE.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. DETAIL CLEAN OUTSIDE WASTE GREASE CONTAINER, SIDES AND LID.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST PROVIDE A CURRENT CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.

In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. MUST DETAIL CLEAN EMPLOYEE'S WASHROOM, THE TOILET BOWL AND WASHBOWL NOT CLEAN, BLACK LINES AROUND BOTH.

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. DETAIL CLEAN AND INVERT ALL CLEAN MULTI-USE UTENSILS WHEN STORED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR CHEST FREEZER LIDS, ELIMINATING ANY PHYSICAL CONTAMINATION OF FOODS STORED IN THE FREEZER. PAINT ALL SHELVES WOODEN AND WIRE, ALL WHEELS LEGS PREPTABLE SHELVES CLEANED THROUGHOUT STORE. WITH A NON-TOXIC PAINT.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL EQUIPTMENT INSIDE AND OUTSIDE, TO INCLUDE ALL COOLERS, COOKING EQUIPTMENT,OVERHEAD VENTS ,FILTERS, STEAM TABLE, GASKETS ON ALL COOLERS WHEELS AND LEGS OF ALL TABLES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT, REPAIR/REPLACE ANY MISSING FLOOR TILES,REVENTING INSECT HORBAGE. MAKING FLOORS THROUGHOUT SMOOTH AND EASY CLEANABLE.

The walls and ceilings shall be in good repair and easily cleaned. MAKE ALL WALLS SMOOTH TIGHT FITTING WITHOUT ANY CRACKS, HOLES, OPENINGS AROUNT ELECTRICAL OUTLETS, PIPES. PAINT WITH A LIGHT COLOR. CLEAN AND/OR REPLACE MISSING CEILING TILES THROUGHOUT. CLEAN ALL CEILING FANS AND OTHER ATTACHED EQUIPTMENTS CLEAN/REPAIR FRONT WINDOW.

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. DETAIL CLEAN ALL LIGHT FIXTURES THROUGHOUT.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. PROVIDE A SELF CLOSING DEVICE ON TOILET DOOR.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROVIDE STAINLESS STOPPERS FOR 3 COMP. SINK IN REAR, REPAIR LEAK AT 3 COMP. FAUCET, REPAIR/REPLACE MOP SINK IN REAR. (DETAIL CLEAN SAME).

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 THERMOMETERS INSIDE ALL COOLERS/FREEZERS VISIBLE.

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. REMOVE ALL BROKEN/UNWANTED ARTICLES IN STORE ELIMANITING ANY CLUTTER.