serious Documentation & Training
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISE AT THIS TIME. INSTRUCTED TO PROVIDE. A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS (EG CHICKEN, POR...
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED OVER SIZED POTS AND PANS ON PREMISE AT THIS TIME. INSTRUCTED TO PROVIDE 3 COMPARTMENT SINK OF SUFFICIENT SIZE TO PERMIT COMPLETE IMMERSION OF THE EQUIPMENT AND UTENSILS TO BE WASHED, RINSED AND SANITIZED OR REMOVE OVER SIZED POTS AND PANS.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, PREP SHELVES WITH GREASE BUILD-UP, STORAGE RACKS WITH DUST BUILD-UP AND ALL PREP TABLE.
minor Sanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
INSTRUCTED TO DETAL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION THROUGHOUT PREP AREA.
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS AROUND PREP/KITCHEN AREA WITH DRIED FOOD SPILLAGE.-------MUST CLEAN AND MAINTAIN CEILING VENT COVER WITH HEAVY DUST BUILD-UP INSIDE WASHROOM AND ABOVE DINING AREA.
minor Sanitation
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO REMOVE UNNECESSARY ARTICLES (BROKEN AND UNUSED EQUIPMENT) STORED IN PREP/KITCHEN AREA.--------MUST REORGANIZE BEHIND FRONT COUNTER. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.