Ken Tone'S Drive-in

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED PLASTIC SINGLE SERVICE CUPS BEING USED AS SCOOPS AND BEING STORED INSIDE SEASONING CONTAINERS. INSTRUCTED TO PROVIDE PROPER SCOOPS WITH HANDLE AND HANDLES MUST NOT TOUCH FOOD.

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

OBSERVED CARDBOARD USED AS LINERS IN SHELVING UNITS.INSTRUCTED TO REMOVE TO PREVENT INSECT BREEDING.

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

OBSERVED GREASE BUILD UP WITH FOOD DEBRIS UNDER STOVE, INSIDE FRYERS, BETWEEN EXTERIOR OF COOKING EUQIPMENT IN FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED FOOD DEBRIS AND GREASE BUILD UP ON FLOOR UNDER STOVE, FRYERS, BEHIND COOKING EQUIPMENT IN COOK LINE. ALSO FOUND FOOD DEBRIS ON FLOOR INSIDE WALK-IN COOLER AND FREEZER. MUST CLEAN AND MAINTAIN. FOUND CARDBOARD USED AS FLOOR MATS INSIDE WALK-I...

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

OBSERVED HOLE ON SHELF LOCATED NEXT TO 3-COMPARTMENT SINK AT FRONT. INSTRUCTED TO SEAL.

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

MUST CLEAN BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED.

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

MUST CLEAN FLOORS UNDER ALL STORAGE SHELVES IN REAR OF KITCHEN AND UNDER FRYERS TO REMOVE GREASE OBSERVED.

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

RUBBER GASKETS AT SEVERAL PREP COOLER DOORS IN POOR REPAIR, INSTRUCTED TO REPLACE.

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

MEAT SLICER NOT CLEAN BEHIND BLADE. SHELVES INSIDE WALK-IN COOLER NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED FLOORS UNCLEAN NEAR REAR EXIT NEAR GARBAGE AND WHERE CO2 TANKS ARE STORED. CLEAN UNDER AND BEHIND ALL LARGE EQUIPMENT AND MAINTAIN.

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

CUTTING BOARDS IN NEED OF DETAIL CLEANING, STAINED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

SIDES OF FRYERS AND BOTTOM SHELF OF TABLE WITH GREASE BUILD UP THAT IS IN NEED OF CLEANING AND REMOVING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED.)

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

FOUND SHELVING UNITS/TABLES NOT WIPED DOWN AT REAR OF PREMISES/MAIN KITCHEN.

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

FOUND CLUTTER AT REAR OF PREMISES. (TOOLS,CLOTHES,ETC.) MUST ORGANIZE.

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

REMOVE MILK CRATES BEING USED TO ELEVATE ITEMS AND REPLACE WITH ADEQUATE SHELVING/RACKS.

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

CLEAN UNDER AROUND ALL EQUIPMENT, DRY FOOD STORAGE AREAS, CHEMICAL STORAGE UNIT, STAFF TOILET ROOM, INTERIOR OF HAND WASH SINK AT FRONT PREP AREA, PREP TABLE BOTTOMS, AND ONION STORAGE AREA.

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 FLOORS THROUGHOUT PREMISES ESPECIALLY ALONG WALLBASE.

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. INSTRUCTED TO CLEAN DUST BUILD UP AT FAN GUARDS INSIDE WALK IN COOLER, WALLS AT PREP AREA, VENT COVERS IN TOILET ROOMS, REMOVE FOOD SPATTER AT CEILING IN WALK-IN COOLER, AND CLEAN ST...

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

PROVIDE BACKFLOW PREVENTION DEVICE AT FAUCET FOR HOSE AT UNUSED SOFT SERVE UNIT USED TO FILL STEAM TABLE. COMPLETE INSTALLATION OF NEWLY ADDED SMALL THREE COMPARTMENT SINK AT FRONT BEVERAGE AREA. REPAIR LEAKS AT FAUCET AND HANDLES AT THREE COMPARTMEN...

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. INSTRUCTED TO LABEL ALL BULK FOOD CONTAINERS. INSTRUCTED TO LABEL PACKAGED FRUIT CONTAINERS AND SALADS WITH NAME, ADDRESS,PREPARATION DATE. INSTRUCTED TO...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE SPLASH GUARDS BETWEEN HAND SINK AND PREP TABLE AND HAND SINK AND THREE COMPARTMENT SINK. INSTRU...

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. INSTRUCTED TO CLEAN DUST BUILD UP AT CEILING AND WALLS IN WALK IN COOLER, ABOVE PREP AREA, INSIDE CABINETS AT FRONT PREP AREA, WIRES, ETC. AT SOFT SERVE UNIT. INSTRUCTED TO REMOVE S...

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

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. INSTRUCTED TO REMOVE DEBRIS AROUND OUTSIDE GARBAG...