critical Employee Hygiene
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
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. POOR HYGIENIC PRACTICES; OBSERVED FOOD HANDLER...
critical Employee Hygiene
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED SINK NOT ACCESSIBLE FOR PROPER HAND WASHING; OBSERVED MULTI-USE UTENSILS,(4 PLASTIC CONTA...
serious Documentation & Training
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERITIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, (COOKING/SERVING, CHICKE...
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, CABINETS AND EXTERIOR OF ICE MACHINE.
minor Sanitation
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. EXCESSIVE GREASE BUILD-UP AND DEBRIS THRU-OUT, MUST CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS; ALSO MUST CLEAN FLO...
minor Sanitation
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. INSTRUCTED TO CLEAN WALLS THRU-OUT KITCHEN.
minor Plumbing & Waste
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...
minor Pest Activity
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE UNNECESSARY ARTICLES THRU-OUT KITCHEN, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
minor Sanitation
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.