Illinois Institute of Technology

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-307.11: OBSERVED METAL BOWLS, STORED INSIDE THREE BULK CONTAINERS WITH CUT FRUITS STORED INSIDE THE WALK-IN COOLER. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS AND MAINTAIN, IN ORDER TO PREVENT POSSIBLE CONTAMINATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(C): 4-601.11(C): OBSERVED DEBRIS INSIDE OF THE CONDENSOR BOX NEXT TO THE FRONT SERVING STATION IN THE NORTH PREP STATION. INSTRUCTED TO CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11: OBSERVED THE LOWER WALL COVEN NEXT TO THE TILT POT IN THE REAR FOOD PREP AREA DAMAGED AND CREATING AN OPENING FOR INSECTS. INSTRUCTED TO SEAL, MAKE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12: OBSERVED MOLD LIKE SUBSTANCE ON THE WALLS IN THE REAR DISWASHING AREA ON THE SIDE AND UNDER THE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE MOLD LIKE SUBSTANCE AND MAINTAIN

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-307.11: OBSERVED METAL BOWLS, STORED INSIDE THREE BULK CONTAINERS WITH CUT FRUITS STORED INSIDE THE WALK-IN COOLER. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS AND MAINTAIN, IN ORDER TO PREVENT POSSIBLE CONTAMINATION.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

4-204.115: OBSERVED THE DISHWASHING MACHINE FINAL RINSE TEMPERATURE GAUAGE NOT WORKING ADEQUATELY. THE FINAL RINSE REACHED 104.0F, HOWEVER THE SURFACE TEMPERATURE REACHED 160.0F AT THE TIME OF THE INSPECTION. INSTRUCTED TO REPAIR MENTIONED TEMPERATUR...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(C): OBSERVED DEBRIS INSIDE OF THE CONDENSOR BOX NEXT TO THE FRONT SERVING STATION IN THE NORTH PREP STATION. INSTRUCTED TO CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11: OBSERVED THE LOWER WALL COVEN NEXT TO THE TILT POT IN THE REAR FOOD PREP AREA DAMAGED AND CREATING AN OPENING FOR INSECTS. INSTRUCTED TO SEAL, MAKE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12: OBSERVED MOLD LIKE SUBSTANCE ON THE WALLS IN THE REAR DISWASHING AREA ON THE SIDE AND UNDER THE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE MOLD LIKE SUBSTANCE AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HOT RUNNING WATER AT THE HANDWASHING SINK IN THE GRILL PREP AREA AND IN THE WOMEN AND MEN'S TOILET ROOM ON THE SAME FLOOR AS THE COMMON FOOD PREP AREA. TEMPERATURE OF WATER IN THE GRILL PREP STATION WAS 70.0F AND THE TEMPERATURES RANGED 7...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED A COLD HOLDING UNIT BEHIND THE PASTA PREP AREA FOUND AT 55.0F. THE UNIT HAD NON TCS FOODS STORED INSIDE, AT THE TIME OF THE INSPECTION. INSTRUCTED TO HAVE ALL COLD HOLDING UNITS REACH AND MAINTAIN 41.0F OR BELOW AT ALL TIMES. UNIT WAS TAGGED...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED METAL BOWLS, STORED INSIDE THREE BULK CONTAINERS WITH CUT FRUITS STORED INSIDE THE WALK-IN COOLER. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS AND MAINTAIN, IN ORDER TO PREVENT POSSIBLE CONTAMINATION.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED THE DISHWASHING MACHINE FINAL RINSE TEMPERATURE GAUAGE NOT WORKING ADEQUATELY. THE FINAL RINSE REACHED 104.0F, HOWEVER THE SURFACE TEMPERATURE REACHED 160.0F AT THE TIME OF THE INSPECTION. INSTRUCTED TO REPAIR MENTIONED TEMPERATURE GAUAGE, S...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DEBRIS INSIDE OF THE CONDENSOR BOX NEXT TO THE FRONT SERVING STATION IN THE NORTH PREP STATION. INSTRUCTED TO CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE LOWER WALL COVEN NEXT TO THE TILT POT IN THE REAR FOOD PREP AREA DAMAGED AND CREATING AN OPENING FOR INSECTS. INSTRUCTED TO SEAL, MAKE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MOLD LIKE SUBSTANCE ON THE WALLS IN THE REAR DISWASHING AREA ON THE SIDE AND UNDER THE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE MOLD LIKE SUBSTANCE AND MAINTAIN.

PROPER COLD HOLDING TEMPERATURES

OBSERVED TCS FOOD TUNA AT IMPROPER COLD HOLDING TEMPERATURE OF 50F. INSTRUCTED PERSON IN CHARGE THAT ALL COLD HELD TCS FOODS MUST BE AT 41F AND BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED 3LBS OF TUNA AT A COST OF $25. PRIORITY VIOLATION #7-38...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BUILD UP OF GRIME IN CORNERS ON FLOORS IN KITCHEN PREP AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO LABEL BULK FOOD STORAGE CONTAINERS UNDER PREP TABLE IN THE NORTH POD WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.

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

OBSERVED THE GASKET AT THE TWO DOOR COOLER (LEFT SIDE) IN THE SOUTH POD IN POOR REPAIR; REPAIR OR REPLACE GASKET.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

THE FLOOR DRAINS IN THE DISH WASHING ROOM NEED CLEANING BY THE DISH WASHER AND THE THREE COMP SINK; CLEAN DRAINS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

HANDWASHING SINKS HAVE SOAP AND SANITIZER DISPENSOR. INSTRUCTED MANAGER TO HAVE THEM MARKED ACCORDINGLY CORRECT AND MAINTAIN.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

ICE MACHINE IN NEED OF CKEAING TO REMOVE SOME BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

ALL BEVERAGE DISPENSORS IN NEED OF CLEANING AT NOZZLE AND AROUND. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.

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

LARGE CAN OPENERS IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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

NEW CUTTING BOARDS NEEDED TO REPLACE WORN INSTRUCTED TO CORRECT AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

VENTILATION ABOVE COOKING STATIONS IN NEED OF CLEANINH TO REMOVE GREASE AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

ALL FOOD HANDLER'S CERTIFICATES ARE EXPIRED. INSTRUCTED TO OBTAIN AND REPLACE ALL CERTIFICATES.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

4-903.11(A:C) OBSERVED FOOD CONTAINERS BEING STORED WITHOUT BEING INVERTED. INSTRUCTED TO INVERT ALL FOOD CONTAINERS TO PROTECT FROM POSSIBLE CONTANMINATION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-205.15 OBSERVED A MINOR LEAK UNDER THE MIDDLE COMPARTMENT'S 3 COMPARTMENT SINK AND A HEAVY LEAK UNDER ONE OF THREE HAND WASHING SINKS IN THE BASEMENT EMPLOYEE'S TOILET ROOM. INSTRUCTED TO REPAIR ALL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED MINOR FOOD DEBRIS UNDER THE FLAT TOP GRILL LOCATED IN THE MAIN CAFETERIA KITCHEN. INSTRUCTED TO CLEAN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE EXTERIOR SURFACES OF SOME COOKING EQUIPMENT NEEDS CLEANING; CLEAN EQUIPMENT WHERE NEEDED IN PREP AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN FLOORS AROUND AND BEHIND FRYERS AND OTHER COOKING EQUIPMENT WHERE NEEDED. REMOVE SMALL STANDING PUDDLES OF WATER IN THE DISHWASHING AREA FROM THE FLOOR WHERE NEEDED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE WALL COVING AT THE BASE OF THE WALL IN THE CHEMICAL CLOSET IN THE DISHWASHING ROOM IN POOR REPAIR; REPLACE COVING WHERE NEEDED ALONG WALLBASE.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RUBBER GASKETS IN POOR REPAIR AT REACH IN COOLERS IN NEED OF REPAIR. CORRECT AND MAINTAIN.

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

DRINK DISPENSORS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.

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

FLOORS IN CORNERS AND ALONG WALL BASES IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.

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

WALLS AND CEILING IN GRILL AREA IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.

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

CLEAN/SANITIZE INTERIOR BOTTOM OF REFRIGERATION UNITS OF SOUTH POD. CLEAN EXTERIOR SURFACE OF DEEP FRYERS IN BOTH PODS.

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

CLEAN FLOOR UNDER STEAM KETTLE IN KITCHEN AREA. CLEAN FLOOR UNDER SHELVES IN WALK-IN COOLER #2 AND UNDER DRY FOOD STORAGE SHELVES AT BACK OF THE HOUSE. REMOVE POOLING WATER IN BASEMENT AT FRONT AREA.

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

REMOVE CLUTTER AND DEBRIS IN BASEMENT STORAGE AREA WHERE WALK-IN FREEZER IS LOCATED. ORGANIZE AND MAINTAIN AT ALL TIMES.

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

MUST CLEAN THE UPPER INTERIOR OF THE ICE MACHINE IN THE DISHWASHING ROOM AND MAINTAIN AND CLEAN THE CAN OPENER BLADE IN THE SOUTH POD PREP AREA. (CORRECTED DURING INSPECTION).

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

MUST CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT IN VARIOUS AREAS WEHRE NEEDED. (COMMONS, NORTH POD, SOUTH POD).

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

MUST CLEAN FLOOR DRAINS IN PREP AREAS AROUND AND UNDER EQUIPMENT TO REMOVE RESIDUE FOUND IN DRAINS.

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

MEAT SLICER NOT CLEAN AROUND BLADE COVER, INSTRUCTED TO CLEAN AND MAINTAIN.

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

DUST BUILD UP ON CEILING VENT ABOVE PIZZA STATION, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

INADEQUATE FOOD PROTECTION, FOUND SELF-SERVICE SALAD BAR AND HOT FOOD STATION WITH MISSING SNEEZE GUARD PANELS TO PRVENT CUSTOMERS CONTAMINATION. INSTRUCTED MGR TO INSTALL AN AFFECTIVE SNEEZE GUARD WHERE THERE IS A POSSIBILTY OF CUSTOMERS CONTAMINATI...

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

BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

FLOORS BEHIND COOK LINE NOT CLEAN, FOOD DEBRIS NOTED. INSTRUCTED TO CLEAN AND MAINTAIN.

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

WALL NEXT TO DESSERT STATION IN POOR REPAIR, CHIPPED PAINT, INSTRUCTED TO REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INACCURATE METAL STEM THERMOMETER WITH COOKS, MISSING ONES IN SEVERAL PREP COOLER. INSTRUCTED TO PROVIDE GOOD WORKING ONES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

UPPER INTERIOR PANEL OF LARGE ICE MACHINE IN DISHWASHING AREA NOT CLEAN. AREAS OBSERVED WITH A MOLD LIKE SUBSTANCE ON TUBING AND OTHER PARTS INSIDE MACHINE . MUST CLEAN AND MAINTAIN MACHINE. ALSO CLEAN BOTTOM INTERIOR PANEL THAT HANGS OVER ICE. M...

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

ONE BULK CEREAL STORAGE CONTAINER AT SALAD BAR AREA NOT LABELED; LABEL CONTAINER.

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

CLEAN AND MAINTAIN THE FOLLOWING: SURFACE AREA UNDERNEATH GRILL IN SOUTH POD, EXTERIOR SURFACES OF COOKING EQUIPMENT THROUGHOUT PREP AREAS TO REMOVE GREASE OR FOOD PARTICLES AND FAN COVER INSIDE OF WALK-IN COOLER AT MAIN KITCHEN TO REMOVE DUST OBSER...

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

CLEAN FLOOR DRAIN AT THREE COMP SINK AND MAINTAIN. CLEAN FLOOR MAT AT THREE COMP SINK AND MAINTAIN.

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

CLEAN VENTS ABOVE COOKING EQUIPMENT ABOVE GRILL AT SOUTH POD.

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

CLEAN INTERIOR BOTTOMS OF FRYERS, CLEAN EXTERIOR SURFACES OF ALL GRILLS, CLEAN SURFACE UNDERNEATH GRILL, CLEAN ICE DISPENSER CHUTES AT SODA MACHINES AND CLEAN INTERIORS OF REFRIGERATION/FREEZER UNITS WHERE NEEDED.

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

CLEAN FLOORS AROUND, UNDER AND BEHIND KITCHEN EQUIPMENT. CLEAN FLOOR DRAINS IN DISHWASHING ROOM TO REMOVE FOOD PARTICLES/DEBRI.

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

CLEAN WALLS AROUND AND BEHIND KITCHEN AND COOKING EQUIPMENT WHERE NEEDED.

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

MUST REPLACE THE CUTTING BOARDS WITH THE DEEP DARK GROOVES IN THE PREP AREAS.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT AND ALL CAN OPENERS IN THE PREP AREAS.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND FLOORS UNDER/AROUND ALL HEAVY EQUIPMENT.

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

MUST REPLACE MISSING RUBBER BASEBOARD BY THE ENTRANCE (LOWER LEFT SIDE WHEN ENTERING)OF THE DISHMACHINE AREA.

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

MUST DETAIL CLEAN CEILING TILES-REMOVE DIRT AND FOOD SPLATTER.

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

MUST FIX THE LEAK AT THE BASE OF THE 3-COMP SINK'S LEFT FAUCET IN THE DISH WASHING AREA AND MUST FIX THE EXPOSED HANDWASHING SINK IN THE FRONT MAIN PREP AREA-IT MUST BE ABLE TO COMPLETELY SHUT OFF.

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

Violation Codes: Inspector Comments: FOUND BULK FOOD NOT LABELED.(ONIONS)

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

FOUND BULK FOOD NOT LABELED.(ONIONS)

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

FOUND FLOORS NOT CLEAN AT DISHWASHING ROOM.

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

FOUND MOPS AND BROOMS NOT PROPERLY STORED AT DISHWASHING AREAS.

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.

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

REMOVE MILK AND POP CRATES BEING USED IN STORE ITEMS AND REPLACE WITH ADEQUATE RACKS/SHELVING UNITS. SEAL RAW WOOD UNDER RINSE SINK BY THREE COMPARTMENT SINK AT REAR NORTH POD. REPLACE WORN FOOD ROLLING CARTS WITH STAINS AND DUCT TAPE ON SIDES. PROVI...

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

CLEAN AND SANITIZE THE FOLLOWING: GRILLS/EQUIPMENT STORED IN BASEMENT, COOKING EQUIPMENT IE STOVES/OVENS, WALLS UNDER AROUND THREE COMPARTMENT SINK/PREP AREAS/EQUIPMENT, WINDOWS/ LEDGES AROUND PREP AREA AND THREE COMPARTMENT SINK AT NORTH POD, METAL ...

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. DETAIL CLEAN ALL FLOOR DRAINS AT NORTH, SOUTH PODS, AND DISH WASHING ROOM. REPAIR FLOORS SECTIONS IN POOR REPAIR AT PREP AREAS IN SOUTH POD....

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. SEAL ALL OPENINGS AROUND PIPING AND CONDUITS IN DISH ROOM, AROUND URINAL IN MENS LOCKER ROOM, UTILITY SINK CLOSET, NORTH POD, BASEMENT FOOD EQUIPMENT STORAGE ROOM, AND SOUTH POD. REPA...

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

REPLACE LIGHT BULBS AT VENTILATION HOOD, HEAT LAMP AT NORTH POD AND CLEAN LIGHT SHIELDS AS NEEDED. PROVIDE LIGHT BULB INSIDE REFRIGERATOR IN NORTH POD.

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

REPAIR LEAKS UNDER THREE COMPARTMENT SINK AT NORTH POD AND INCREASE WATER PRESSURE AT HAND WASH SINK AT FRONT SOUTH POD SERVING LINE. PROVIDE BACKFLOW PREVENTION DEVICES AT WATER LINES AT ICE MACHINES AND SODA FOUNTAIN UNITS.

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. ORGANIZE BASEMENT STORAGE AREAS, REMOVE UNUSED ITEMS...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED OPEN FOODS BEING OFFERED FOR STUDENT SELF SERVICE AT SOUTH POD AT SERVING LINES WITH NO SNEEZE GUARDS AT PIZZA HOT...

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.

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

REMOVE MILK AND POP CRATES BEING USED IN STORE ITEMS AND REPLACE WITH ADEQUATE RACKS/SHELVING UNITS. SEAL RAW WOOD UNDER RINSE SINK BY THREE COMPARTMENT SINK AT REAR NORTH POD. REPLACE WORN FOOD ROLLING CARTS WITH STAINS AND DUCT TAPE ON SIDES. PROVI...

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

CLEAN AND SANITIZE THE FOLLOWING: GRILLS/EQUIPMENT STORED IN BASEMENT, COOKING EQUIPMENT IE STOVES/OVENS, WALLS UNDER AROUND THREE COMPARTMENT SINK/PREP AREAS/EQUIPMENT, WINDOWS/ LEDGES AROUND PREP AREA AND THREE COMPARTMENT SINK AT NORTH POD, METAL ...

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. DETAIL CLEAN ALL FLOOR DRAINS AT NORTH, SOUTH PODS, AND DISH WASHING ROOM. REPAIR FLOORS SECTIONS IN POOR REPAIR AT PREP AREAS IN SOUTH POD...

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. SEAL ALL OPENINGS AROUND PIPING AND CONDUITS IN DISH ROOM, AROUND URINAL IN MENS LOCKER ROOM, UTILITY SINK CLOSET, NORTH POD, BASEMENT FOOD EQUIPMENT STORAGE ROOM, AND SOUTH POD. REP...

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

REPLACE LIGHT BULBS AT VENTILATION HOOD, HEAT LAMP AT NORTH POD AND CLEAN LIGHT SHIELDS AS NEEDED. PROVIDE LIGHT BULB INSIDE REFRIGERATOR IN NORTH POD.

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

REPAIR LEAKS UNDER THREE COMPARTMENT SINK AT NORTH POD AND INCREASE WATER PRESSURE AT HAND WASH SINK AT FRONT SOUTH POD SERVING LINE. PROVIDE BACKFLOW PREVENTION DEVICES AT WATER LINES AT ICE MACHINES AND SODA FOUNTAIN UNITS.

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. ORGANIZE BASEMENT STORAGE AREAS, REMOVE UNUSED ITEM...