KINGFISHER RESTAURANT.

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. MUST INVERT ALL CLEAN UTENSIL (POTS,PANS,PLATES,BOWLS,ETC) ON SHELVES AND COUNTERS THROUGHOUT FACILITY. ALSO MUST EMPTY OPEN CAN FOODS INTO A STORABLE CONTAINER SUCH AS PLASTIC,GLASS OR STAINLESS BEFORE STORAGE IN COOLER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REMOVE FOIL LININGS ON STORAGE SHELVES. PROVIDE TOILET TISSUE HOLDER IN STAFF RESTROOM AT THE BASEMENT.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN STAINS ON 3 COMP.SINK IN BAR,TOILET BOWL IN EMPLOYEE RESTROOM DOWN STAIRS,AND INSIDE EDGE LINES OF HOOD.

All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEE HANDLING FOODS AND WASHING DISHES MUST HAVE HAIR RESTRAINT ON.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. 2DOOR STAND TALL REACH IN COOLER IN KITCHEN AT 50.0F NO FOOD INSIDE NEED REPAIR TO MAINTAIN 40F OR BELOW.NO CITATION ISSUED LIC.INSPECTION NO FOOD ON PREMISES,NOT OPEN OR OPERATING AT THIS TIME.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. REAR EXIT DOOR IN KITCHEN,FRONT AND SIDE PARKING ENTRY DOORS NOT PROPERLY RODENT PROOFED ABOUT 1/2" TO 1 1/2" GAP EXIST ON ABOVE SAID DOORS.INSTRUCTED TO REPAIR NO CITATION ISSUED.NO FOOD ON PREMISES,NOT OPERATING DURING LICENSE INSPECTION.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR WOODEN TABLES IN KITCHEN AND IN BASEMENT PREP AREAS BADLY WORNNED OUT WITH BROKEN PARTS,REPAIR RUSTED AND DAMAGE METAL SIDES ON STEAM TABLE,AND RUSTS ON STORAGE SHELVES INCLUDING THE ONES INSIDE COOLERS.MUST REMOVE FOIL LININGS ON STORAGE COUNTERS IN KITCHEN.MUST PROVIDE LID FOR ICE BIN IN BAR.ALSO 3COMP.SINK AND ICE BIN IN BAR NEEDS CLEANING, AND PROVIDE SCREEN ON WINDOW IN KITCHEN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO TO CLEAN DEBRIS AND STAINS ON 1COMP.SINK IN BSMT.,DRAWER STORAGE ON PREP TABLE IN BSMT.,AND HOOD WALLS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN BSMT.,CLEAN AND PAINT WALK IN COOLER FLOORS.MUST SEAL OPENING ON FLOOR ALONG WALL OUTSIDE. ALSO MUST ELEVATE BOXES AND PRODUCTS IN STORAGE ROOMS 6" OFF FLOORS AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO SEAL OPENING ON WALLS IN BSMT.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE SELF CLOSING DEVICE ON TOILET DOOR IN BSMT..

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. INSTRUCTED TO REPAIR LEAKING ON DISH WASHING MACHINE,AND LEAKING KNOBS ON 1COMP.SINK IN BSMT.

Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROVIDE HAMPERS FOR CLEAN AND SOILED WIPE CLOTHS HANGING ALOVER IN KITCHEN,AND STORE PROPERLY.

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 ORGANIZE EXCESS CLUTTER IN BSMT.