KITSCH'N RIVER NORTH.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Milk reach in prep cooler not maintained, ambient air temperature at 55.7 F. Instructed manager to repair cooler. Must be 40 F or below. Critical violation, citation issued. Ticket #H000057367.

All cold food shall be stored at a temperature of 40F or less. Found milk and whipped cream held at improper temperatures between 51.0 F and 56.4 F. Instructed manager all potentially hazardous food must be held at 40 F or below if held cold. Critical violation, citation issued.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The following not clean- observed accumilated food debris on interior/exterior of prep coolers, coolers door gaskets and corners with food build up and all prep shelves with food debris. Must clean/sanitize all unclean equipment and maintain.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Observed accumilated food debris on floor under and around all cooking equipment. Must detail clean floor and maintain to prevent potential pest harborage.

The walls and ceilings shall be in good repair and easily cleaned. Observed stained ceiling tiles above cookline and food debris on walls at prep area/dishwash area. Instructed manager to clean or replace all unclean ceiling tiles and clean walls throughout.

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. Handwash bowl faucet (by dishmachine) and rear 3-compartment sink faucet leaking. Must repair and maintain sinks.

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. Must provide thermometers for all coolers.

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. Must elevate all items 6" off floor throughout storage room or remove clutter.