Kikka- Kingsbury

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

NOTED THE COUNTER TOP/PREP TABLE DIRTY. MUST CLEAN TO REMOVE SPILLS AND/OR DEBRIS.

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

FLOORS NEED CLEANING UNDERNEATH THE STORAGE RACKS IN THE WALK IN COOLER IN YOUR AREA TO REMOVE SPILLS.

FOOD HANDLER REQUIREMENTS MET

NOTED ONE OF THE FOOD HANDLER ONSITE MISSING HIS FOOD HANDLER CERTIFICATE. MUST COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS AT ALL TIMES.

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

OBSERVED DUST BUILDUP ON RACKS IN WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED FACILITY TO STORE WASH CLOTHS IN SANITIZING SOLUTION AND TO MAINTAIN (NO USED WASH CLOTHS LEFT ON COUNTER).

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA.

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

Stainless steel panel behind cooking wok not maintained or cleaned. Instructed to detail clean and sanitize.

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

Floor under equipment not cleaned. Instructed to detail clean daily and remove food debris.

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

THE BLACK PLASTIC PIECE AT THE TOP OF THE STAINLESS STEEL WALL NEXT TO THE WOKS IS MELTED AND UNSANITARY, REPAIR AREA SO IT IS SMOOTH AND SANITARY.

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

THE TOP OF THE MEAT DRAWER COOLER DRAWERS IS DIRTY; WASH, RINSE AND SANITIZE SAID AREA.

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

THE FLOORS UNDER THE FRYER ARE STAINED BLACK, CLEAN AREA IN DETAIL.

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. DETAIL CLEAN THE EXTERIOR OF THE COOKING EQUIPMENT UNDERNEATH THE VENTILATION HOOD.

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. FLOORS IN CORNERS AT SUSHI STATION IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. Use dustless cleaning methods. WALLS IN NEED OF CLEANING TO REMOVE DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

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.FLOORING UNDER HOT COOKING EQUIPMENTS IN NEED FOR CLEANING.

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...