LA Palma Restaurant

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

OBSERVED CARDBOARD LINERS 0N FLOOR NEXT TO RANGE.INSTRUCTED MANAGEMENT TO REMOVE CARDBOARD LINERS AND THAT ONLY SMOOTH EASILY CLEANABLE SURFACES MAY BE USED.

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

OBSERVED CHARRED BURNT RANGE TOP AND POTS AT RANGE.INSTRUCTED MANAGEMENT TO CLEAN RANGE TOP AND POTS ON RANGE.

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

OBSERVED OPEN PLASTER WALL NEXT TO RANGE.INSTRUCTED MANAGEMENT TO PAINT AND SEAL WALL. OBSERVED STAINED CEILING PANELS IN DINING AREA.INSTRUCTED MANAGEMENT TO REPLACE THE CEILING PANELS.

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

MUST CLEAN THE EXTERIOR SIDE OF THE STOVE TO REMOVE DEBRIS AND GREASE.

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

MUST CLEAN BETWEEN THE WALL AND THE STOVE TO REMOVE DEBRIS.

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

MUST REPAIR THE MIDDLE LEAKING PIPE UNDER THE 3 COMP SINK IN THE BASEMENT.

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

NOTED THE HANDLE ON THE WALK IN FREEZER IN POOR REPAIR. MUST REPLACE AND MAINTAIN.

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

MUST CLEAN THE EXTERIOR OF COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

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

FLOORS NEED CLEANING IN THE KITCHEN AROUND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS. ALSO MUST KEEP FLOOR DRY AS POSSIBLE IN THE BASE PREP/DISHWASHING AREA TO PREVENT BREEDING PLACE FOR PEST.

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

WALLS NEED CLEANING BEHIND AND AROUND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS. VENT COVERS IN THE KITCHEN AND DINING AREA TO REMOVE DUST. NOTED WATER STAINED CEILING TILES IN THE DINING AREA. MUST REPLACE AND MAINTAIN.

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

NOTED A LEAKY PIPE UNDERNEATH THE 3 COMPARTMENT SINK IN THE BASEMENT. MUST REPAIR AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

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

MUST CLEAN FLOORS IN THE BASEMENT AREA,ALONG WALL BASE AND CORNERS

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

MUST PROVIDE LIGHT SHIELD COVERS AT PREP AREA,INSTRUCTED TO PROVIDE

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL BULK FOOD PRODUCTS INSIDE THE WALK-IN COOLER IN BASEMENT AREA

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

MUST REMOVE SOME ICE BUILD-UP INSIDE THE WALK-IN COOLER IN BASEMENT AREA

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

MUST DETAIL CLEAN FLOORS BEHING THE COOKING STOVE IN PREP AREA,HAS GREASE AND FOOD DEBRIS BUIL-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA

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

OBSERVED A HOLE IN FLOOR AT PREP AREA NEAR THE 3 COMPARTMENT SINK,WHICH HAS A BOARD COVERING HOLE IN FLOOR,INSTRUCTED TO SEAL OPENING

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

MUST REPLACE THE BURNED OUT BULB INSIDE THE WALK-IN COOLER IN BASEMENT AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE THE PREP COOLER IN THE PREP AREA

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Inspector Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREA

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

MUST RODENT PROOF THE REAR EXIT DOOR,HAS A 1/4 INCH GAP AT THE BOTTOM OF DOOR,INSTRUCTED TO REPAIR DOOR TO PREVENT RODENT ENTRY,SERIOUS VIOLATION 7-38-020

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OBSERVED THE OUTSIDE GARBADE DUMPSTER OVERFLOWING PREVENTING LID CLOSURE,THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PEST SERIOUS VIOLATION 7-38-020

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL BULK FOOD PRODUCTS INSIDE THE WALK-IN COOLER IN BASEMENT AREA

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

MUST REMOVE SOME ICE BUILD-UP INSIDE THE WALK-IN COOLER IN BASEMENT AREA

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

MUST DETAIL CLEAN FLOORS BEHING THE COOKING STOVE IN PREP AREA,HAS GREASE AND FOOD DEBRIS BUIL-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA

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

OBSERVED A HOLE IN FLOOR AT PREP AREA NEAR THE 3 COMPARTMENT SINK,WHICH HAS A BOARD COVERING HOLE IN FLOOR,INSTRUCTED TO SEAL OPENING

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

MUST REPLACE THE BURNED OUT BULB INSIDE THE WALK-IN COOLER IN BASEMENT AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE THE PREP COOLER IN THE PREP AREA

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREA

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL BULK FOOD PRODUCTS INSIDE THE WALK-IN COOLER IN BASEMENT AREA

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

MUST REMOVE SOME ICE BUILD-UP INSIDE THE WALK-IN COOLER IN BASEMENT AREA

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

MUST DETAIL CLEAN FLOORS BEHING THE COOKING STOVE IN PREP AREA,HAS GREASE AND FOOD DEBRIS BUIL-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA

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

MUST REPLACE THE BURNED OUT BULB INSIDE THE WALK-IN COOLER IN BASEMENT AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE THE PREP COOLER IN THE PREP AREA

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

FOUND WALLS NOT SMOOTH AND EASY TO CLEAN AT LOWER LEVEL PREPARATION AREAS. (SOME CHIPPING PAINT) MUST SEAL WALL WITH CHIPPING PAINT.

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

FOUND LIGHTS NOT SHIELDED AT HOT HOLDING UNIT. MUST PROVIDE SAFETY BULBS FOR HOT HOLDING UNIT.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND HOUSE FLY ACTIVITY AT LOWER LEVEL PREPARATION AREAS. OBSERVED ABOUT 30 HOUSE FLIES AT LOWER LEVEL PREPARATION AREAS. ALSO, LOWER LEVEL PREPARATION AREAS WITH NO EXIT DOOR. CURRENTLY LOWER LEVEL PREPARATION AREAS OPEN TO COMMON AREAS OF BUILDING...

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

FOUND WALLS NOT SMOOTH AND EASY TO CLEAN AT LOWER LEVEL PREPARATION AREAS. (SOME CHIPPING PAINT) MUST SEAL WALL WITH CHIPPING PAINT.

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

FOUND LIGHTS NOT SHIELDED AT HOT HOLDING UNIT. MUST PROVIDE SAFETY BULBS FOR HOT HOLDING UNIT.

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

MUST CLEAN THE EXTERIOR OF COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

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

FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS. ALSO NOTED OPENING INTO THE FLOOR AND WALL IN THE TOILET ROOM MUST SEAL ANY AND ALL OPENING WHERE EVER NEEDED TO PREVENT ENTRY POINTS FOR PESTS.

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

WALLS IN BASEMENT PREP AREA MUST BE SMOOTH AND EASILY CLEANABLE. NO CHIPPING PAINT.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST PROVIDE AND MAINTAIN A SELF CLOSING DEVICE ON THE TOILET ROOM DOOR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE THE HOT HOLDING UNIT.

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

NEED TO REPLACE CHOPPING BOARD.

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

NEED TO INSTALL DRAIN BOARD ON BASEMENT THREE COMPARTMENT SINK,

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

STORED POTS AND PANS NEED CLEANING AT HOT LINE AREA.

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

MEAT SLICER AT BASEMENT FOOD PREP AREA NEEDS CLEANING. HOT LINE SHELVING CHARRED NEEDS CLEANING.

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

WALLS NEED TO BE RESURFACED AND SEALED NEXT TO SECOND FLOOR PREP TABLE AND ADJACENT TO BASEMENT WALKIN COOLER.

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

LIGHT SHEILDS NEEDED OVER FOOD PREP AREAS -BASEMENT FOOD PREP AREA, SECOND FLOOR FOOD PREP AREA AND SERVING LINE AREA

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

UNUSED EQUIPMENT SUCH AS AN UNUSED RANGE,FOOD WARMER,AND POTS AND PANS CREATING CLUTTER.INSTUCTED MANAGEMENT TO REMOVE AND REORGANIZE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

STORED POTS AND PANS NEED CLEANING AT HOT LINE AREA.

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

MEAT SLICER AT BASEMENT FOOD PREP AREA NEEDS CLEANING. HOT LINE SHELVING CHARRED NEEDS CLEANING.

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

WALLS NEED TO BE RESURFACED AND SEALED NEXT TO SECOND FLOOR PREP TABLE AND ADJACENT TO BASEMENT WALKIN COOLER.

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

LIGHT SHEILDS NEEDED OVER FOOD PREP AREAS -BASEMENT FOOD PREP AREA, SECOND FLOOR FOOD PREP AREA AND SERVING LINE AREA

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

UNUSED EQUIPMENT SUCH AS AN UNUSED RANGE,FOOD WARMER,AND POTS AND PANS CREATING CLUTTER.INSTUCTED MANAGEMENT TO REMOVE AND REORGANIZE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORED POTS AND PAN NOT INVERTED AFTER SANITIZING.

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

Storage shelves and racks in basement prep area not maintained. Instructed to apply non-toxic sealant to surface or replace.

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

Cooking equipment exterior in prep area and storage shelves not cleaned. Instructed to detail clean and sanitize.

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

Floor in storage room, under and behind cooking equipment not cleaned. Instructed to detail clean daily. Floor not maintained on second floor storage area. Instructed to repalce damaged floor tile.

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

Walls and ceiling in prep areas(1st, second and basement) not maintained. Instructed to remove peeling paint, seal all openings and holes and repaint walls and ceiling. Tiled coving along wallbase not maintained. Instructed to replace missing tile...

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

Walk-in freezer light bulb not shielded. Instructed to provided shield for bulb. Light bulbs in basement not provided with end caps. Instructed to install end caps over bulbs. Light bulbs not working first floor prep area. Instructed to replace...

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

Ventilation not provided in second floor toilet room. Instructed to install exhaust fan or have window open. Sink stoppers not provided for three compartment sinks in prep areas. Instructed provided stoppers for sinks. Basement three compartmen...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided for prep cooler. Instructed to provide thermometer conspicuous inside cooler.

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

Supplies not properly stored. Instructed to elevate supplies 6 inches or higher off floor and away from wall.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL BUCK CONTAINERS

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BADLY STAINED CUTTING BOARDS, RESEAL/RE COAT OR REPLACE WIRE RUSTY SHELVES THRU-OUT PREMISES, REPLACE CRACK...

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. MUST CLEAN ALL POTS AND PANS, TOPS AND SIDES OF ALL COOKING EQUIPMENT AND METAL PANEL INSIDE ICE MACHINE

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. MUST CLEAN AND REPAIR FLOOR SURFACES WHERE NEEDED IN ALL SERVICE AND PREP 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. MUST CLEAN AND REPAINT WALL AND CEILING THRU-OUT PREMISES WHERE NEEDED

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roof line. MUST PROVIDE VENTILATION TO 2ND FLOOR PREP AREA ABOVE STOVE Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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 INTERIOR THERMOMETERS IN ALL COOLERS

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL BUCK CONTAINERS

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BADLY STAINED CUTTING BOARDS, RESEAL/RE COAT OR REPLACE WIRE RUSTY SHELVES THRU-OUT PREMISES, REPLACE CR...

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. MUST CLEAN ALL POTS AND PANS, TOPS AND SIDES OF ALL COOKING EQUIPMENT AND METAL PANEL INSIDE ICE MACHINE

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. MUST CLEAN AND REPAIR FLOOR SURFACES WHERE NEEDED IN ALL SERVICE AND PREP 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. MUST CLEAN AND REPAINT WALL AND CEILING THRU-OUT PREMISES WHERE NEEDED

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roof line. MUST PROVIDE VENTILATION TO 2ND FLOOR PREP AREA ABOVE STOVE Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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 INTERIOR THERMOMETERS IN ALL COOLERS