Harvey'S

WIPING CLOTHS: PROPERLY USED & STORED

ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. INSTRUCTED TO MAINTAIN.

IN-USE UTENSILS: PROPERLY STORED

ALL UTENSILS MUST BE INVERTED WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

LARGE CAN OPENER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

CUTTING BOARDS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

DISH MACHINE IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

GARBAGE CONTAINER IN TOILET ROOMS IN NEED OF COVERS. INSTRUCTED TO CORRECT AND MAINTAIN.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM JANUARY 6, 2021 REPORT#2472317 #39 OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS SIX INCHES OFF FLOOR. #49 OBSERVED ACCUMULATED GREASE BUILDUP AND FOOD DEBRI...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGN AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKING SYSTEM AVAILABLE. ALL REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED, OR DISCARDED WITH A MAXIMUM OF 7 DAYS. PRIORITY VIOLATION 7-38-005

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO DISCLOSURE/REMINDER STATEMENT FOR CONSUMER ADVISORY ON MENU. INSTRUCTED MANAGER TO PROVIDE DISCLOSURE ON MENU. PRIORITY FOUNDATION 7-38-005

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER PROPERLY LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS SIX INCHES OFF FLOOR.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ACCUMULATED GREASE BUILDUP AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF FRYERS, FRYER CAINETS, GRILL, STOVE, SLICER, IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS UNDER COOKING EQUIPMENT IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER ON DUTY. ALL CHICAGO FOOD SANITATION MANAGERS MUST OBTAIN ALLERGEN TRAINING.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL I...

PROPER DATE MARKING AND DISPOSITION

INSTRUCTED THE PERSON IN CHARGE TO DATE ALL READY TO EAT TCS FOODS WITH THE DATE IT WILL BE SOLD, CONSUMED OR DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO CONSUMER ADVISORY NOTICE ON MENU OR DISCLOSURE/REMINDER STATEMENT AS REQUIRED FOR UNDERCOOKED FOODS SUCH AS BEEF AND EGGS; INSTRUCTED TO PROVIDE. CONSUMER ADVISORY INFO SHEET GIVEN. PRIORITY FOUNDATION VIOLATION 7-38-005.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF STOVE, GRILL AND DISHMACHINE, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND CAN OPENER BLADE AT PREP TABLE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED A LEAK FROM THE PIPE IN THE CENTER AREA UNDERNEATH THE THREE COMP SINK; REPAIR LEAK. REPLACE STRIPPED FAUCET KNOB AT THREE COMP SINK (RIGHT FAUCET).

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE FLOORS INSIDE OF WALK-IN COOLER AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

THE VENTS IN THE VENTILATION SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING; CLEAN VENTS.

ALLERGEN TRAINING AS REQUIRED

INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL I...

PROPER DATE MARKING AND DISPOSITION

INSTRUCTED THE PERSON IN CHARGE TO DATE ALL READY TO EAT TCS FOODS WITH THE DATE IT WILL BE SOLD, CONSUMED OR DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO CONSUMER ADVISORY NOTICE ON MENU OR DISCLOSURE/REMINDER STATEMENT AS REQUIRED FOR UNDERCOOKED FOODS SUCH AS BEEF AND EGGS; INSTRUCTED TO PROVIDE. CONSUMER ADVISORY INFO SHEET GIVEN. PRIORITY FOUNDATION VIOLATION 7-38-005.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF STOVE, GRILL AND DISHMACHINE, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND CAN OPENER BLADE AT PREP TABLE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED A LEAK FROM THE PIPE IN THE CENTER AREA UNDERNEATH THE THREE COMP SINK; REPAIR LEAK. REPLACE STRIPPED FAUCET KNOB AT THREE COMP SINK (RIGHT FAUCET).

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE FLOORS INSIDE OF WALK-IN COOLER AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

THE VENTS IN THE VENTILATION SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING; CLEAN VENTS.

ALLERGEN TRAINING AS REQUIRED

INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

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

MUST CLEAN THE GRILL, OVEN, INTERIOR OF FRYERS, AND REACH IN FREEZER TO REMOVE ALL FOOD SPILLS AND FOOD BUILD UP. CLEAN AND MAINTAIN.

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

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

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

WALLS BEHIND COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE KEPT IN A CLEAN SANITIZED CONTAINER AT ALL TIMES. CORRECT AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLERS MUST HAVE FOOD HANDLER CERTIFICATES. MUST PROVIDE AND MAINTAIN.

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

CLEAN FLOOR AROUND HEAVY EQUIPMENT IN KITCHEN OF FOOD SPILLS AND DEBRIS.

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

CLEAN EXTERIOR OF DISH MACHINE OF ENCRUSTED FOOD BUILD-UP.

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

CLEAN THE BLADE OF THE CAN OPENER ON THE PREP TABLE IN THE KITCHEN AND MAINTAIN.

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

CLEAN THE EXTERIOR OF THE THE FRYERS IN THE KITCHEN AND THE BOTTOM INTERIOR OF FRYERS.

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

CLEAN FLOORS IN KITCHEN UNDER AND AROUND KITCHEN EQUIPMENT AND IN STORAGE AREAS AROUND AND UNDER EQUIPMENT.

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

CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE OBSERVED.

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

LEAKS OBSERVED AT THE THREE COMP SINK PIPE IN THE CENTER OF THE PIPE AND AT THE EXPOSED HANDSINK IN THE DISHWASHING AREA; REPAIR LEAKS.

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

MUST CLEAN AND MAINTAIN THE BLADE OF THE CAN OPENER ON THE PREP TABLE IN THE KITCHEN.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS AND FREEZERS, EXTERIOR SURFACES OF COOKING EQUIPMENT AND FRYERS, INTERIOR BOTTOM OF FRYERS.

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

FLOORS NEED CLEANING AROUND UNDER AND BEHIND COOKING EQUIPMENT, SINKS, DISHMACHINE AND STORAGE ROOM; CLEAN AND MAINTAIN.

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

MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE BUILD UP. CLEAN CEILING VENTS AND PAINT WHERE RUST STAINS OBSERVED. REPLACE WATER STAINED CEILING TILE WHERE NEEDED (KITCHEN, WOMENS ...

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

ONE STOPPER AT THE THREE COMP SINK (SANITIZING COMPARTMENT) IS NOT WORKING PROPERLY; OBSERVED A TOWEL IN PLACE OF STOPPER TO HOLD WATER. INSTRUCTED TO REPAIR STOPPER OR PROVIDE A STOPPER FOR COMPARTMENT. CLEAN THE INTERIOR OF THE UTILITY SINK IN THE ...

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

INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE WITH MOP HEADS UPWARD TO DRY PROPERLY.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ONE FOOD HANDLER IN KITCHEN NOT WEARING A PROPER HAIR RESTRAINT; MUST PROVIDE AND WEAR AT ALL TIMES WHILE HANDLING AND PREPPING FOOD.

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

FOUND NO CHLORINE READING AT THE LOW TEMP DISHMACHINE AFTER RUNNING TWO CYCLES. INSTRUCTED THAT THE SANITIZER READING MUST BE AT 100PPM. INSTRUCTED TO HAVE THE MACHINE SERVICED AND TO MANUALLY WASH RINSE AND SANITIZE AT THE THREE COMP SINK. MACHIN...

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

MUST CLEAN AND MAINTAIN THE BLADE OF THE CAN OPENER ON THE PREP TABLE IN THE KITCHEN.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS AND FREEZERS, EXTERIOR SURFACES OF COOKING EQUIPMENT AND FRYERS, INTERIOR BOTTOM OF FRYERS.

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

FLOORS NEED CLEANING AROUND UNDER AND BEHIND COOKING EQUIPMENT, SINKS, DISHMACHINE AND STORAGE ROOM; CLEAN AND MAINTAIN.

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

MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE BUILD UP. CLEAN CEILING VENTS AND PAINT WHERE RUST STAINS OBSERVED. REPLACE WATER STAINED CEILING TILE WHERE NEEDED (KITCHEN, WOMEN...

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

ONE STOPPER AT THE THREE COMP SINK (SANITIZING COMPARTMENT) IS NOT WORKING PROPERLY; OBSERVED A TOWEL IN PLACE OF STOPPER TO HOLD WATER. INSTRUCTED TO REPAIR STOPPER OR PROVIDE A STOPPER FOR COMPARTMENT. CLEAN THE INTERIOR OF THE UTILITY SINK IN TH...

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

INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE WITH MOP HEADS UPWARD TO DRY PROPERLY.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ONE FOOD HANDLER IN KITCHEN NOT WEARING A PROPER HAIR RESTRAINT; MUST PROVIDE AND WEAR AT ALL TIMES WHILE HANDLING AND PREPPING FOOD.

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

BULK-FOOD CONTAINER NOT LABLED, INSTRUCTED TO LABEL AND MAINTAIN.

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

FOAM CUPS USED AS A SCOOP FOR BULK FOOD CONTAINER, INSTRUCTED TO USE PROPER SCOOPS.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIRMENT NOT MET.

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

SOME CLEANING NEEDED TO EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYERS AND INTERIORS OF REFRIGERATION UNITS.

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

FLOORS NEED CLEANING UNDERNEATH COOKING EQUIPMENT.

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

CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

ALL REFRIGERATION MUST BE ON AND AVAILABLE FOR TESTING.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

ALL WORN AND DISCOLORED CUTTING BOARDS MUST BE DISCARDED.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

PREMISES MUST HAVE HOT RUNNING WATER UNDER CITY PRESSURE.

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

HAND WASHING FACILITIES MUST HAVE SOAP AND HAND DRYING DEVICES.

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

MUST PROVIDE GREASE RECEPTICLE AND GARBAGE DUMPSTER.

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

DISH MACHINE MUST BE INSTALLED AND READY FOR TESTING.

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

ALL MULTI USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED PRIOR TO USE.

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

ALL EQUIPMENT MUST BE CLEANED AND SANITIZED PRIOR TO USE.

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

COVING NEED IN SIDE STORAGE AREA. FLOORS IN NEED OF CLEANING THROUGH OUT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHTS IN NEED OF SHEILDING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ALL COOLERS MUST HAVE THERMOMETERS

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

ALL UNNECESSARY ARTICLES MUST BE REMOVE.