critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND SEVERAL REACH IN COOLERS AND WALK IN COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 44-48 DEGREES F...
critical Food Temperature
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...
critical Pest Activity
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
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. MU...
serious Plumbing & Waste
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND THREE COMPARTMENT SINK MOUNTED BETWEEN TWO EXISTING WALL...
minor Sanitation
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. MUST INSTALL A SPLASH GUARD BETWEEN THE MOP SINK AND THE HAND SINK IN REAR PREP AREA.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL COUNTER TOPS, INTERIOR OF COOLERS,WALLS AND FLOORS AND REMOVE DIRT,FOOD DEBRIS AND STICKY RESI...
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. REPAIR BROKEN FLOOR TILES BEHIND FRONT COUNTER.
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. SCRAPE AND REPAINT ALL PEELING PAINT IN REAR STORAGE AREAS. MUST REPLACE STAINED CEILING TILES IN WASHROOMS.
minor Sanitation
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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. REPLACE BURNED OUT LIGHT BULBS OVER REAR STORAGE AREA.
minor Plumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST REPAIR VENTILATION IN BOTH WASHROOMS. MUST REPAIR COLD WATER HANDLE AT WASHBOWL IN WOMENS WASHROOM AND INCREASE COLD WATER PRESSURE. ...