Jaipur

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

Observed potentially hazardous food store at improper temperature in the following areas: -3 door reach in cooler, at cook line: 56.7f, 2lbs of diced cooked marinated chicken, $45.00 -Top loading prep cooler, at cook line: 54.5f, .50lb Fried caul...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

Observed food handler handling pastry naan bread, ready to eat food, at cook prep line with bare hand contact, to be sent to dining area for human consumption. Informed manager that there is to be no bare hand contact with ready to eat food. Manager ...

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

Found retail food establishment making own yogurt on premises. Instructed to contact the Illinois Department of Public Health for approval at DPH.dairy@illinois.gov . Instructed to cease making yogurt until approved by IDPH. If found making yogurt ...

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

Observed plastic film on right wall of beverage stations and bottom shelving of cabinetry area. Informed the manager that all surfaces must be smooth and easy cleanable. Instructed manager to remove and ensure surface is smooth and easy cleanable. Ma...

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

Observed rust stains and dust on all wire shelving racks in dish washing area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to resurface area and ensure surface is smooth and easily cleanable. Maintain it...

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

Observed floor and wall junction on north wall, near sub pump cover, in basement with excessive dust and debris build. Instructed manager to detail clean and maintain to prevent pest harborage.

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

OBSERVED COOLER GASKETS ON PREP REACH IN COOLER, IN POOR REPAIR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN, AT AT TIMES.

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

OBSERVED NO BACKFLOW PREVENTIVE DEVICE ON UTILITY SINK FAUCET, IN BASEMENT DRY STORAGE AREA AND DINING ROOM MOP CLOSET. INSTRUCTED MANAGER TO PROVIDE. MAINTAINED AT ALL TIMES.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE, IN 3 DOOR REACH IN COOLER, LOCATED AT PREP STATION. -8 LBS COOKED CHICKEN 47.5F, AT $35.00 -8 LBS LENTIL SOUP 45.6F,AT $15.00 MANAGER STATED ITEMS WERE PREPARED ON 10/15/17, AT 4:00PM ...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED NO PAPER TOWELS AT EXPOSED HAND SINK, LOCATED NEXT TO 3 COMPARTMENT SINK IN DISH PIT AREA. INSTRUCTED MANAGER THAT PAPER TOWELS AND HAND SOAP ARE REQUIRED AT ALL EXPOSED HAND SINKS, WHENEVER FOODS ARE PREP AND SERVED. MANAGER VOLUNTARILY COR...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 60 OR MORE RAT DROPPINGS, IN THE FOLLOWING AREAS: -UNDERNEATH BEVERAGE STATION, ALONG WALL AND FLOOR JUNCTION, NEAR ENTRANCE TO KITCHEN. -UNDERNEATH 3 COMPARTMENT SINK AND DISH MACHINE, ALONG WALL AND FLOOR JUNCTION AND CORNERS. -UNDERNEA...

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

OBSERVED COOLER GASKETS ON PREP REACH IN COOLER, IN POOR REPAIR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN, AT AT TIMES.

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

OBSERVED EXCESSIVE FOOD AND DEBRIS BUILD UP ON INTERIOR SURFACES AND GASKETS OF ALL REACH IN COOLERS, LOCATED IN THE PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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

OBSERVED FOOD AND DEBRIS UNDERNEATH WIRE SHELVING UNITS, ALONG FLOOR AND WALL JUNCTION, THROUGHOUT BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES. OBSERVED 5 BY 5 AREA OF UNFINISHED CEILING IN BASEMENT DRY STORAGE ...

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

OBSERVED NO BACKFLOW PREVENTIVE DEVICE ON UTILITY SINK FAUCET, IN BASEMENT DRY STORAGE AREA AND DINING ROOM MOP CLOSET. INSTRUCTED MANAGER TO PROVIDE. MAINTAINED AT ALL TIMES.

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

RUSTY SURFACES ON BOTTOM OF PREP TABLES. INSTD TO REMOVE RUST. 3 DOOR REACH IN COOLER RUBBER DOOR GASKETS IN POOR REPAIR, LOOSE AND TORN. INSTD TO REPAIR AND MAINTAIN.

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

FLOOR UNDER AND BEHIND WAIT STAFF BEVERAGE STATION 1ST FLOOR AND BASEMENT THROUGH OUT NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OVER 30 RAT DROPPINGS SCATTERED UNDER WIRE STORAGE RACKS AND ALONG WALLBASE IN BASEMENT. INSTD TO REMOVE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS. CONTACT PEST CONTROL FOR SERVICE. VIOLATION SERIOUS 7-38-020

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

RUSTY SURFACES ON BOTTOM OF PREP TABLES. INSTD TO REMOVE RUST. 3 DOOR REACH IN COOLER RUBBER DOOR GASKETS IN POOR REPAIR, LOOSE AND TORN. INSTD TO REPAIR AND MAINTAIN.

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

FLOOR UNDER AND BEHIND WAIT STAFF BEVERAGE STATION 1ST FLOOR AND BASEMENT THROUGH OUT NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN.

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

FLOOR UNDER BASEMENT STAIRS NOT CLEAN, EXCESSIVE DEBRIS. CLEAN AND MAINTAIN.

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

STAINED CEILING TILES IN PREP AREA. REPLACE SAME. LIGHTSHIELD ABOVE DISHMACHINE NOT CLEAH, DEBRIS. CLEAN AND MAINTAIN.

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

UTILITY SINK BASIN NOT CLEAN. INSTD TO CLEAN AND MAINTAIN. LEAK UNDER DIHSMACHINE SCRAPE SINK. REPAIR SAME. STOPPERS MISSING FOR 3-COMPARTMENT SINK. PROVIDE SAME. MISSING PROPER COVER SUMP PUMP IN BASEMENT. INSTD TO PROVIDE SAME

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

RAT DROPPINGS (APPROX 20) NOTED IN BASEMENT SCATTERED ALONG WALL BASE. FRONT DOUBLE DOORS NOT RODENT PROOF, APPROX 1/4 INCH GAP INBETWEEN AND AT BOTTOM OF DOORS. INSTD TO RODENT PROOF SAME, REMOVE ALL DROPPINGS, AND RODENT PROOF DOOR SO AS TO TIGHT F...

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

INTERIOR BOTTOM OF COOLERS NOT CLEAN, FOOD SPILLS, DEBRIS. CLEAN AND MAINTAIN.

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

FLOOR UNDER BASEMENT STAIRS NOT CLEAN, EXCESSIVE DEBRIS. CLEAN AND MAINTAIN.

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

STAINED CEILING TILES IN PREP AREA. REPLACE SAME. LIGHTSHIELD ABOVE DISHMACHINE NOT CLEAH, DEBRIS. CLEAN AND MAINTAIN.

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

UTILITY SINK BASIN NOT CLEAN. INSTD TO CLEAN AND MAINTAIN. LEAK UNDER DIHSMACHINE SCRAPE SINK. REPAIR SAME. STOPPERS MISSING FOR 3-COMPARTMENT SINK. PROVIDE SAME. MISSING PROPER COVER SUMP PUMP IN BASEMENT. INSTD TO PROVIDE SAME.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETERS FOR REFRIGERATION UNITS AND ALSO METAL STEM THERMOMETERS FOR FOOD HANDLERS. INSTD TO PROVIDE SAME.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

2-DOOR EACH-IN COOLER IN FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMPERATURE RECORDED AT 44.1F. INSTRUCTED TO REMOVE ALL FOOD ITEMS FOUND AT IMPROPER TEMPERATURES AND HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

RED CHICKEN-45.6, CHICKEN-47.7F, QUINOEA SERMOSA-100F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND/OR HELD AT 40 DEGREES OR BELOW. ALL COOKED FOODS BEING COOLED SHOULD BE PLACED IN SHALLOW CONTAINERS BEFORE PLACING PRODUCT IN REFRIGERATION UNI...

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

ALL PREPARED FOODS, AND FOODS REMOVED FROM ORIGINAL CONTAINERS THAT ARE HELD/STORED OVER 24 HOURS MUST BE LABELED AND DATED.

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

CLEAN THE FOLLOWING: EXTERIOR OF POP DISPENSER BOXES(SPILLAGE) IN BASEMENT STORAGE AREA, CUTTING BOARDS ON TOP OF REFRIGERATED PREP COOLERS IN FOOD PREP AREA, INTERIOR AND EXTERIOR OF WALK-IN COOLER DOOR IN BASEMENT, AND EXTERIOR OF DISH MACHINE.

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

CLEAN FLOORS THROUGHOUT FIRST, SECOND AND BASEMENT LEVELS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DEBRIS, DIRT, FOOD, GREASE AND POP RESIDUE NOTED).

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

CLEAN WALLS IN STAIRWELL AREA LEADING INTO BASEMENT AND IN FOOD PREP/DISH WASHING AREA(STAINS AND DIRT NOTICED). CLEAN EXHAUST HOODS ABOVE DISH MACHINE AND COOKING EQUIPMENT(EXCCESSIVE DUST AND GREASE BUILD-UP PRESENT). CLEAN STAINS FROM LIGHT SHIEL...

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

REPAIR CLOGGED FLOOR DRAIN NEAR DISH MACHINE(STANDING WATER PRESENT).

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

ELIMINATE ALL CLUTTERED AREAS ON SECOND FLOOR(UNUSED DINING AREA) AND IN BASEMENT AREA SEPARATED BY A DOOR LOCATED UNDERNEATH FIRST FLOOR DINING ROOM AREA. ALL ITEMS IN THESE AREAS MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF THE FLOORS AND AWAY FRO...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

FOUND A 25 POUND BUS TUB FILLED WITH LAMB MEAT ON A SHELF OPEN AND EXPOSED UNDER BUCKETS THAT WERE DRIPPING INTO LAMB MEAT. FOOD WAS DENATURED AND DISCARDED AT THIS TIME OF INSPECTION. TOTAL VALUE 25 POUNDS $400.00 CRITICAL VIOLATION 7-38-005 CI...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

FOUND FRONT BAR HANDSINK WITH NO SOAP OR PAPER TOWEL. FOUND PREP AREA SINK OBSTRUCTED BY A PREP TABLE AND FILLED WITH A BOWL OF FLOUR, APRON AND OTHER ARTICLES AS WELL AS NO SOAP OR PAPER TOWELS. INSTRUCTED MANAGER TO REMOVE ALL ARTICLES, REPOSITIO...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED MANAGER ON SITE WHILE HOLDING POTENTIALLY HAZARDOUS FOODS. RICE 160.3 DEGREES, LAMB 199.3 DEGREES, INSTRUCTED MANAGER TO HAVE A CERTIFIED MANAGER ON SITE WHEN PREPPING, COOKING, HOLDING, AND COOLING POTENTIALLY HAZARDOUS FOODS.. SE...

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

CUTTING BOARDS IN PREP AREA STAINED WITH DEEP CUTS. RUBBER GASKETS ON REACH IN PREP COOLERS IN POOR REPAIR. MUST REPLACE AND MAINTAIN AT ALL .

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

THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR OF ALL REACH IN COOLERS, PREP TABLES, ALL SINKS AND ALL CONTACT SURFACES TO REMOVE ALL FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGHOUT 1ST, 2ND AND BASEMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

LEAK AT 3 COMPARTMENT SINK AT P-TRAP. MUST CORRECT AND MAINTAIN.

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

ANY UNNECESSARY CLUTTER IN HALLWAY AND BASEMENT MUST BE REMOVED TO ELIMINATE ANY HARBORAGE AREAS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL ICE UTENSILS MUST BE STORED IN A CLEAN SANITIZED LOCATION. ALL WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION AT ALL TIMES. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

MUST PROPERLY LABEL PRECOOK AND PREPARED FOOD ITEMS WITH NAME,DATE AND TIME.

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

MUST CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS TO REMOVE FOOD SPLATTER AND DEBRIS.

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

FLOORS NEED DETAIL CLEANING TO REMOVE FOOD SPILLS AND GREASE FROM AROUND COOKING EQUIPMENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WIPING CLOTHS WHEN NOT IN USE IN SANITIZING SOLUTION.

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

MUST PROPERLY LABEL PRECOOK AND PREPARED FOOD ITEMS WITH NAME,DATE AND TIME.

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

MUST CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS TO REMOVE FOOD SPLATTER AND DEBRIS.

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

FLOORS NEED DETAIL CLEANING TO REMOVE FOOD SPILLS AND GREASE FROM AROUND COOKING EQUIPMENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WIPING CLOTHS WHEN NOT IN USE IN SANITIZING SOLUTION.

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

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL FOOD NOT STORED IN ORIGINAL CONTAINERS AT ALL TIMES.

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. ALL UTENSILS MUST BE INVERTED TO BE PROTECTED FROM ...

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 CLEAN EXTERIOR OF COLD HODLING UNITS TO REMOVE FOOD AND GREASE BUILDUP, AS WELL AS BOTTOM SHELF OF ALL COOLERS AND ...

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.MUST CLEAN FLOORS UNDER, AROUND AND BEHIND HEAVY EQUIPMENT AT KITCHEN TO REMOVE FOOD DEBRIS AND GREASE.

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.MUST CLEAN WALL NEXT TO DISH MACHINE TO REMOVE FOOD BUILD-UP.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETERS AT ALL COOLERS,REFRIGERATORS AN...

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. SPOONS LEFT IN STANDING LIQUIDS IN THE KITCHEN. Any food utensils that are stored in any standing water or sanitizer must be removed. Air d...

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 RICE COOKER HAS SOME BUILDUP ON THE OUTSIDE AND HANDLE, WASH, RINSE AND SANITIZE THE RICE COOKER.

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 AND REPAINT THE CEILING ABOVE THE ONION STORAGE OF OLD SMALLFLIE RESIDUE.

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 THE CLUTTER IN THE NORTH END OF THE BASE...

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

All food not stored in the original container shall be stored in properly labeled containers with tight fitting lids.

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 old onions off of the basement 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. Repair the walls in the dish room and behind the hot line so they are smooth and sanitary from corner to corner.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Store wiping cloths in sanitizing solution in between use.