Kingston'S Jerk Chicken

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

OBSERVED FOOD EQUIPMENT NOT CLEAN OF LOD FOOD,DEBRIS:INTERIOR OF DEEP FRYER,2-DRY FOOD STORAGE UNITS,BOTTOM SHELVES OF PREP TABLE.MUST DETAIL CLEAN.

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

FLOORS NOT CLEAN OF DEBRIS ,DEAD INSECTS,OLD FOOD INSIDE REAR STORAGE,FURNANCE ROOM,UNDER DRY STORAGE FOOD SHELVES.MUST CLEAN/MAINTAIN.ALSO STORAGE STORED ON FLOORS IN STORAGE AREA.MUST ELEVATE ON ADEQUATESHELVING AT LEAST 6-INCHES.

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

CLEANING EQUIPMENT NOT MAINTAINED,IE DIRTY MOP SINK,DUST PAN,AND GARBAGE CAN.MUST CLEAN/MAINTAIN.ALSO LARGE UNCLEAN PIT IN REAR OF PREMISESNOT USING.MUST REMOVE .

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

HAND WASHING FACILITIES FOR STAFF/FOODHANDLERS NOT MAINTAINED IN FRONT AND REAR PREP AREAS. EXPOSED HAND SINK ONLY HAS HOT WATER,REAR PREP EXPOSED SINK HAS ONLY HOT WATER,NO COLD WATER AND NOT DRAINING,STANDING WATER.MUST REPAIR BOTH EXPOSED HAND SIN...

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

OBSERVED FOOD EQUIPMENT NOT CLEAN OF LOD FOOD,DEBRIS:INTERIOR OF DEEP FRYER,2-DRY FOOD STORAGE UNITS,BOTTOM SHELVES OF PREP TABLE.MUST DETAIL CLEAN.

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

FLOORS NOT CLEAN OF DEBRIS ,DEAD INSECTS,OLD FOOD INSIDE REAR STORAGE,FURNANCE ROOM,UNDER DRY STORAGE FOOD SHELVES.MUST CLEAN/MAINTAIN.ALSO STORAGE STORED ON FLOORS IN STORAGE AREA.MUST ELEVATE ON ADEQUATESHELVING AT LEAST 6-INCHES.

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

CLEANING EQUIPMENT NOT MAINTAINED,IE DIRTY MOP SINK,DUST PAN,AND GARBAGE CAN.MUST CLEAN/MAINTAIN.ALSO LARGE UNCLEAN PIT IN REAR OF PREMISESNOT USING.MUST REMOVE .

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLERS NOT WEARING HAIR RESTRAINT.MUST PROVIDE FOR FOOD HANDLERS.

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

OBSERVED INTERIOR/EXTERIOR OF DOORS OF REACH IN COOLER NOT CLEAN OF DEBRIS , OLD FOOD.ALSO FOOD CART BY COOKING EQUIPMENT,STORAGE SHELVES BEHIND FRONT COUNTER.MUST CLEAN/MAINTAIN.

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

STORAGE ON FLOORS IN REAR STORE ROOM.MUST PROPERLY STORE ON SHELVING UNIT.

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

OPENING IN WALL IN REAR PREP NEAR HAND SINK.MUST REPAIR/SEAL.ALSO WALLS NOT CLEAN OF DEBRIS AND OLD FOOD IN PREP AREAS.MUST CLEAN/MAINTAIN.

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

COLD WATER HANDLE LOSE,IN POOR REPAIR AT HAND SINK IN FRONT PREP AREA.MUST REPAIR,

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

CLEAN STOVE TOP AND INTERIOR OF FRYER DOORS.

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

CLEAN FLOOR IN REAR STORAGE AREA.

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

CLEAN FRONT WALL BEHIND STEAM TABLE. REPAIR REAR WALL LEDGE BEHIND REAR REACH IN COOLER.

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

NEED TO REPAIR/REPLACE LEAKING NOZZLE AT REAR 3 COMP. AREA.

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.NEED TO CLEAN INTERIOR OF REAR COOLERS FANGUARDS, RUNNERS,ETC. CLEAN 2 TIER CART FRONT PREP AREA.CLEAN HOOD FILTERS AND ...

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.CLEAN FLOOR UNDER FRONT GRILL AND FRYER.

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.CLEAN FLOOR IN REAR.

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.CLEAN WALL NEXT TO GRILL.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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 prov...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.NEED TO PROVIDE HAIR RESTRAINTS NETS, BASEBALL CAPS ETC.

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

FLOORS NOT CLEAN IN REAR.MUST CLEAN/MAINTAIN.

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. CLEAN INTERIOR AND EXTERIOR OF ALL SHELVES UNDER FRONT COUNTER, STORAGE RACKS IN PREP AREA, FRYERS, 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 NEED CLEANING UNDER ALL STORAGE RACKS, SHELVES, COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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. SEAL ALL OPENINGS UNDER SINK IN WASHROOM. CLEAN WALLS ALONG BASEBOARDS, BEHIND PREP TABLES, ETC IN ALL AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CLEAN LIGHT SHIELDS IN VENTILATION HOOD (DUST BUILDUP).

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. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN...

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. PROPERLY CLEAN AND SANITIZE ALL SHELVES, BULK FOOD CONTAINERS, LIDS, BOWLS, ETC

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 NEED CLEANING UNDER ALL SHELVES ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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. WALLS NEED CLEANING IN PREP AND STORAGE AREAS. SEAL OPENINGS AROUND ELECTICAL OUTLETS, IN WALL NEAR FRONT COUNTER, ALONG BASEBOARDS, ETC. REPLACE STAINED CEILING TILES IN REAR. CLE...

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...

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. CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, SHELVES, COOLERS, SINKS.

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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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. REPLACE STAINED CEILING TILES IN FURNACE ROOM. WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS (SPILLS, ALONG BASEBOARDS, ETC). REPAIR SCREEN ON REAR DOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELD AND BULB IN FRONT PREP AREA.

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. REMOVE UNUSED GRILL, EXCESS CARDBOARD, ETC IN REAR ...