KNOCKBOX CAFE.

Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

Cutting board and interior of ice machine not cleaned. Instructed to detail clean and sanitize.

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

Ventilation covers through-out premises not cleaned. Instructed to detail clean.

Thermometer not provided inside rear prep cooler. Instructed to provide thermometer conspicuous inside all coolers.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE SPLASH GUARD AT REAR EXPOSED HAND BOWL BY STORAGE SHELVES

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAINT WALL REAR PREP AREA REMOVE REMOVE ALL CHIPPING PAINT

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 PROVIDE 3 SINK STOPPERS FOR ALL THREE COMPARTMENT SINKS

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS REPAIR WEST WALL ALONG FRONT ENTRANCE.

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 METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.