Lakeview Subway

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (REHEATING MEATBALLS CHICKEN ETC.) INSTRUCTED OWNER THAT CERTIFIED FOOD MANAGER HAS TO BE ON PREMISES AT ALL TIMES POTENTIALLY HAZARDOUS FOOD...

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

REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM REAR AREA NEAR TO EXIT DOOR TO PREVENT RODENT HARBORAGE.

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

MUST REPLACE WATER DAMAGED CEILING TILES AT CUSTOMER DINING AREA.

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

MUST PROVIDE AN EXHAUST HOOD AT THE FRONT PREP AREA ABOVE THE BAKING OVENS OR PROVIDE PROOF THAT OVENS ARE UNDER 7.5 KILOWATTS.

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

MUST DECLUTTER AND BETTER ORGANIZE ITEMS LOCATED IN THE STAFF RESTROOM.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED AND SERVED.(CHICKEN,HAM BEEF ETC)....

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

PROVIDE SPLASH GUARD AT FRONT EXPOSED HAND SINK

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

INSTRUCTED TO CLEAN GREASE TRAP,UNDER THE 3 COMPARTMENT SINK.

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

ELEVATE ITEMS/FOOD DELIVERED 6" ABOVE THE FLOOR.NEED TO CLEAN FLOOR BEHIND THE GREASE TRAP UNDER THE 3 COMPARTMENT SINK(FOOD DEBRIS).

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

PROVIDE SPLASH GUARD AT FRONT EXPOSED HAND SINK

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

INSTRUCTED TO CLEAN GREASE TRAP,UNDER THE 3 COMPARTMENT SINK.

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

ELEVATE ITEMS/FOOD DELIVERED 6" ABOVE THE FLOOR.NEED TO CLEAN FLOOR BEHIND THE GREASE TRAP UNDER THE 3 COMPARTMENT SINK(FOOD DEBRIS).

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.OBSERVED INTERIOR OF ICE MACHINE (ABOVE THE POP DISPENS...

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.PROVIDE SPLASH GUARD AT FRONT EXPOSED HAND SINK.

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.ELEVATE ITEMS/FOOD DELIVERED 6" ABOVE THE FLOOR.NEED TO CLEAN FLOOR BEHIND THE GREASE TRAP UNDER THE 3 COMPARTMENT SINK(FOOD DEBRIS).

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES, WHILE POTENTIALLY HAZARDOUS FOOD WERE HANDLED(REHEATING MEATBALLS, CHICKEN,).INS...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.SOURCE OF CONTAMINATION. FOUND ICE DISPENSER ABOVE COCA-COLA POP DISPENSER,EXTREML...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.SOURCE OF CONTAMINATION. FOUND ICE DISPENSER ABOVE COCA-COLA POP DISPENSER,EXTREML...

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

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. OBSER...

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 AND ORGANIZE SHELF UNDER PREP TABLE, IN REAR AREA.

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.NEED TO CLEAN FLOOR BEBIND GREASE TRAP(GRIME AND SPIDER WEBS), ALSO NEED TO CLEAN FLOOR IN WALK-IN FREZEER, UNDER SHELVES(FOOD DEBRI).