Honey ' S to Go Carryout, Inc.

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

OBSERVED THE REAR STORAGE TABLES BELOW THE PREP TABLE NOT CLEAN, INSTRUCTED TO CLEAN.

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

OBSERVED THE REAR STORAGE AREA FLOOR NOT CLEAN, INSTRUCTED TO CLEAN.

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

OBSERVED THE HOOD AND VENTS NOT CLEAN GREASY, AND DUSTY AT THIS TIME, INSTRUCTED TO CLEAN. ALSO CLEAN WALL BEHIND OVEN. OBSERVED WATER DAMAGED CEILING TILES IN REAR PREP AREA OVER 3 COMP. SINK, INSTRUCTED TO REPLACE.

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

OBSERVED THE REAR HAND SINK LEAKING AT TOP OF THE DRAIN PIPE INTO A BUCKET,INSTRUCTED TO REPAIR.

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

CLEAN INTERIOR OF UNUSED ICE MACHINE. ALSO CLEAN 2 DOOR FAN GUARD COVERS.

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

CLEAN FLOOR BEHIND COOKING EQUIPMENT.

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

NEED TO CLEAN INSIDE CEILING LIGHT SHIELDS.

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

FLOOR TILES MISSING AT REAR BY EXIT DOOR. MUST PROVIDE. CLEAN FLOORS ALONG WALLBASE UNDER SHELVING IN STORAGE CLOSET AND AT REAR. MUST CLEAN.

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

REPLACE WATER STAINED CEILING TILES IN PREP AREA AND WHERE NECESSARY. MUST REPLACE.

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

REMOVE CLUTTER AND UNNECESSARY EQUIPMENT AT REAR AND IN STORAGE CLOSET. ORGANIZE AND MAINTAIN AT ALL TIMES.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN REACH-IN COOLER: TRAY OF COOKED FRIED CHICKEN (71.9F), TRAY OF COOKED MAC & CHEESE (70.9F), TRAY OF COOKED PORK & BEANS (68.9F), TRAY OF COOKED YAMS (78.1F), TRAY OF COOKED MASHED ...

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

INTERIOR BOTTOM AND EXTERIOR SIDES OF FRYERS, INTERIOR BOTTOM OF OVEN, AND CAN OPENER NOT CLEAN, FOOD DEBRIS BULD-UP. CLEAN SAME.

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

INTERIOR OF HOOD WITH EXCESSIVE GREASE BUILD-UP. CLEAN SAME.

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

CHARCOAL BBQ GRILL IN REAR. INSTD TO REMOVE FROM PREMISES.

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.FLOORS NOT CLEAN OF DEBRIS IN REAR BY MOP SINK AREA,AT GREASE TRAP.MUST CLEAN/MAINTAINED.

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

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.EXTERIOR OF WASTE CANS NOT CLEAN.MUST CLEAN.

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

Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE STAIN CEILING TILES IN PREP AREA AND CLEAN DUST FROM CEILING VENTS.

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

All food not stored in the original container shall be stored in properly labeled containers.LABEL ALL LARGE PLASTIC FOOD CONTAINERS IN STORAGE ROOM.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SEAL ALL RAW WOOD AND OTHER RAW SURFACES, i.e.WOOD AND CONCREAT IN REAR WITH A NON-TOXIC PAINT.

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. PROVIDE COVING ALONG WALLS WHERE MISSING PREVENTING INSECT/RODENT ENTRANCE AND HORBAGE.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS ON LIGHTS IN EXHAUST HOOD AND REPLACE ANY MISSING LIGHT SHIELDS ...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE A SELF CLOSING DEVICE ON EMPLOYEES WASHROOM.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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 THERMOMETORS INSIDE ALL COOLERS.