KENTUCKY FRIED CHICKEN 521042.

MUST PROPERLY STORE CLEANING EQUIPMENT/MOP AFTER EACH USE.

FLOOR DRAINS NOT CLEAN.MUST CLEAN ALL FLOOR DRAINS

CLEANING EQUIPMENT NOT CLEANED WHEN STORED-DUST PANS.MUST CLEAN AND PROPERLY STORE

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.GRILL OVEN NOT MAINTAINED CREATES A LOT OF SMOKE WHEN THIS OVEN IS OPENED INSTRUCTED TO HAVE CLEANED AND REPAIRED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN INTERIOR OF FRYER DOORS (FROM REPORT 537218)

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN ALL FLOOR DRAINS (FRON REPORT 537218)

The walls and ceilings shall be in good repair and easily cleaned.CLEAN WALLS BEHIND HOT WATER TANK AND FRONT COOKING AREA. (FROM REPORT 537218)

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 AND REPLACE BROKEN SHIELD AT COOKING SECTION

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitize. CLEAN INTERIOR OF FRYER DOORS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN ALL FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned.CLEAN WALLS BEHIND THE HOT WATER TANK AND STORAGE AREA ALSO BY FRONT COOKING AREA

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. 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 SHIELD ABOVE HOT WATER TANK.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.REPAIR UTILITY SINK NOZZEL LEAKING, ALSO REAR HAND SINK/LADIES ROOM HANDLE LEAKING .

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN THE CAN OPENER IN THE PREP AREA, THE FAN COVERS IN THE WALK-IN COOLERS AND THE INTERIOR OF TOILET BOWL IN THE WOMEN'S WASHROOM.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS. MUST REPLACE DAMAGED FLOOR TILES AND REGROUT FLOORS IN THE FRYER AREA AND THROUGHOUT. MUST MAINTAIN DRY FLOORS AND CLEAN FLOOR DRAINS THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL LOOSE PANEL BY OFFICE IN PREP AREA AND THROUGHOUT AS NEEDED.

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. MUST FIX AND MAINTAIN LEAK AT THE PIPE UNDER THE WASH COMPARTMENT UNDER THE 3-COMP. SINK IN REAR.

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.