Icosium Kafe

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

REACH IN PREP COOLERS DOOR RUBBER GASKETS RIPPED, BY COOKLINE. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.

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

OBSERVED FOOD BUILD UP ON EXTERIOR OF 3-COMPARTMENT SINK. MUST CLEAN EXTERIOR OF SINKS.

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

OBSERVED FOOD STAINS ON WALL AT FRONT PREP AREA BY HANDWASH BOWL. MUST CLEAN WALL AND MAINTAIN.

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

DISHWASH AREA HANDWASH BOWL PIPE LEAKING AND 3-COMPARTMENT SINK FAUCET LEAKING AT BASE AND BY GREASE TRAP. MUST REPAIR AND MAINTAIN SINKS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FRONT PREP COOKLINE HANDWASH BOWL HOT WATER TURNED OFF AND HOT WATER HANDLE STRIPPED AT SAME SINK ALSO REAR PREP MEAT SLICER AREA HANDWASH BOWL HOT AND COLD WATER LINES TURNED OFF AT THIS TIME. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN BOTH PREP AREA...

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

OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREAS REACH IN COOLERS CONDENSERS. MUST CLEAN AND MAINTAIN EQUIPMENT.

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

OBSERVED FOOD DEBRIS ON WALLS BEHIND AND AROUND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

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

OBSERVED BURNED OUT CEILING LIGHT BULBS ABOVE REAR PREP AREA. MUST PROVIDE WORKING LIGHT BULBS.

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

3-COMPARTMENT SINK HOT WATER HANDLE BROKEN. MUST REPLACE DAMAGED SINK HANDLE.

* 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 CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOOD BEING PREPARED AND SERVE...

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

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. MUST NOT STORE CLEAN HANGING PANS ABOVE EXPOSED HAN...

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 NOT USE CARD BOARD AS LINER FOR SHELVING. MUST INSTALL A SPLASH GUARD AT REAR EXPOSED HAND SINK BETWEEN SINK AND S...

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. INTERIOR ICE MACHINE MUST CLEAN AND SANITIZE. EXTERIOR OF GREASE TRAP WITH EXCESSIVE GREASE. MUST CLEAN.

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 UNDER REAR STORAGE SHELVING AND PREP WITH FOOD DEBRIS AND ALL ARTICLES MUST BE STORED FROM FLOOR 6" OR ABOVE. NO MILK CRATES ON FLOOR...

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. MOLDY WALL CAULKING AT THREE COMPARTMENT SINK. MUST REPLACE.

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...

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. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN ...