Jaihind Restaurant

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//REACH IN COOLER AIR TEMP AT 50.0F,MUST BE AT 40.0F OR BELOW IN KITCHEN AREA//NO FOOD IN COOLER.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.//NO DUMPSTER FOR BUSINESS NEED LICENSE DISPOSAL SERVICE

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.//UBSERVED WASTE WATER BACKING UP INTO 1ST & 3RD SINK WHEN RELEASED FROM MIDDLE SINK

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.//MUST INSTALL EXPOSED HANDBOWL IN 2ND PREP AREA IN REAR 6408 ADDESS

All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES & DATES ON ALL FOOD ITEMS IN STORAGE

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.//INVERT ALL POTS & PANS IN STORAGE/6" OFF FLOORS IN STORAGE

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.// REPLACE ALL STAIN & PITTED CUTTING BOARDS IN PREP AREA/NEED PROPER LIDES FOR ALL UNPROTECTED FOOD ITEMS IN STORAGE

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN DRY STORAGE NEED CLEANING

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLLORS UNDER & AROUND STOCK NEED DETAIL CLEANING REPAIR FLOORS IN MOP SINK ROOM /NEED COVES WALL & FLOORS

The walls and ceilings shall be in good repair and easily cleaned.//MUST DETAIL CLEAN OR REPAINT

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 and Regulations of the Board of Health.//INSTRUCTED MGMT TO REMOVE ALL LARGE POTS & PANS TO LARGE TO PROPERLY SUBMERGE IN 3COMP SINKS TO SANITIZE/OR INSTALL A LARGER 3COMP SINK/REPAIR PIPS UNDER EXPOSED HAND IN PREP AREA OPEN.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//MUST REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES