Jad Fast Food

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED WATER IN 3-COMPARTMENT SINK BACKING UP FROM OPEN DRAINS UPON RELEASE AT ALL COMPARTMENTS. MUST PROVIDE ADEQUATE DRAINING FOR PROPER RELEASE OF WASTE WATER AT ALL COMPARTMENTS. SERIOUS VIOLATION 7-38-030 ISSUED.

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

DETAIL CLEAN/SANITIZE INTERIOR BOTTOM OF REFRIGERATOR OF FOOD DEBRIS AND SPILLS.

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

REMOVE EXCESSIVE CLUTTER AT REAR STORAGE AREA ORGANIZE AND MAINTAIN AT ALL TIMES.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLER . MUST PROVIDE.AT GRILL WITHOUT PROPER HAIR RESTRAINT

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

NOTED ICE BUILD UP AND DEBRIS INSIDE OF REAR CHEST FREEZER. MUST DEFROST AND CLEAN. ALSO CLEAN STORAGE SHELVING IN THE REAR DISH WASHING AREA TO REMOVE SPILLS AND DEBRIS.

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

FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS AND/OR DEBRIS. ALSO FLOOR TILES IN SPOTS BROKEN. MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.

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

NOTED HOLES AND OPENINGS INTO THE WALLS IN THE TOILET ROOM AND IN THE CEILING ABOVE THE COOKING EQUIPMENT. MUST SEAL ALL HOLES AND OPENING WHERE EVER NEEDED TO PREVENT ENTRY POINTS FOR PEST.

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.CLEAN INTERIOR OF ALL COOLERS DOOR RUNNERS, FANGUARD COVERS,CLEAN AND SANITIZE SYRUP PUMPS.

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. CLEAN FLOOR THRU-OUT UNDER AND AROUND ALL EQUIPMENT.

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.CLEAN CEILING AND WALLS THRU-OUT REPAIR CEILING IN FRONT WAITING AREA.

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.CLEAN LIGHT SHIELDS THRU-OUT.

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLUTTER IN REAR STORAGE REMOVE ITEMS NOT BEING USES.

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

DEFROST AND CLEAN ALL THE REACH IN FREEZERS. HAS LARGE AMOUNT OF ICE BUILDUP.

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. THE FOLLOWING NOT CLEAN THE COOKING EQUIPMENT, HOOD AND FILTERS ABOVE, ALL THE REACH IN FREEZERS. INSTRUCTED TO CLEAN S...

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.CLEAN THE FLOORS THROUGHOUT UNDER AND BEHIND THE HEAVY EQUIPMENT HAS DIRT BUILDUP.

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

Use dustless cleaning methods.SOME WALLS AND THE CEILINGS HAVE HOLES IN THEM. INSTRUCTED TO REPAIR SO NO INSECT OR RODENT HARBORAGE.

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. UNNECESSARY ARTICLES BY THE BACK AREA, WOOD, OLD BROKEN FRYER,BOXES ECT. INSTD. TO REMOVE ARTICLES SO NO INSECT OR RODENT HARBORAGE.