Lokcal

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

ALL STORED ITEMS THROUGHOUT THE KITCHEN, UNDER THE THREE COMPARTMENT SINK MUST BE ELEVATED FROM THE FLOORS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

CUTTING BOARD ON THE COOKS LINE TWO DOOR COOLER IN POOR REPAIR WITH DEEP BLACKENED GROOVES. INSTRUCTED TO RESURFACE OR REPLACE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE KITCHEN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DIRTY DISHES IN THE THREE COMPARTMENT SINK, DIRTY STAND MIXER AND PREP CUTTING BOARD ALL FROM PREVIOUS DAYS SERVICE. INSTRUCTED TO CLEAN AFTER EACH DAY TO PREVENT PEST HARBORING.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INTERIOR OF THE KITCHEN GARBAGE CAN AND MICROWAVE OVEN EXTREMELY DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.----RAW WOODEN SHELVING ON THE FLOOR OF THE KITCHEN MUST BE PAINTED/SEAL AND NON-ABSORBENT.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAK ON THE FAUCET OF THE KITCHEN HAND WASHING SINK. MUST REPAIR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

ALL UNNECESSARY ITEMS STORED THROUGHOUT THE REAR OUTDOOR AREA LEADING TO THE WASTE CONTAINERS MUST REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

DAMAGED CEILING IN THE MENS WASHROOM. MUST REPAIR TO BE SMOOTH AND CLEANABLE.----EXCESSIVE GREASE ON THE FLOORS BEHIND THE FLAT GRILL. MUST CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

BARTENDER ON SITE WITH NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

THE ABOVE PENDING CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE. MUST PROVIDE.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE WAS POSTED ON THE PREMISES. PREMISES SERVES ESPRESSO DRINKS AND CHICKEN WINGS. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SE...

SEWAGE & WASTE WATER PROPERLY DISPOSED

OBSERVED THE EXPOSED HAND WASHING SINKS IN THE FOOD PREP AREA BACKING UP AND CLOGGED WITH STANDING WATER INSIDE OF THEM. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN ALL HAND WASHING SINKS AT ALL TIMES FOR PROPER USE. PRIORITY 7-38-030(C). CITATIO...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE GREASE ON THE WALL BEHIND THE COOKING EQUIPMENT AND ON THE FLOOR OF THE PREP AREA UNDER THE COOKING EQUIPMENT.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

CLEAN THE GREASE AND DUST ON THE VENTILATION HOOD AND FILTERS.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE ...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE.(PRIORITY FOUNDATION-NO CITATION ISSUED) -7-38-005

PERSONAL CLEANLINESS

OBSERVED THAT EMPLOYEE WORE BRACELETS ON HANDS WHILE WORKING WITH FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SIGNIFICANT AMOUNT OF DEBRIS UNDER COOKING EQUIPMENT, MUST CLEAN AND MAINTAIN CLEAN

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT ON PREMISES DURING INSPECTION OBSERVED TO BE MISSING SANITIZER AND PROPER MOP HEAD. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY ...

THERMOMETERS PROVIDED & ACCURATE

NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE . MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST INSTALL PROPER SHELVING OVER 3 COMPARTMENT SINK FOR DRAINING DISHES AFTER WASHING

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN AND MAINTAIN FILTERS AND VENTILATION SYSTEM ON HUD AREA

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

MUST REPAIR SLOW DRAINING HAND WASHING SINK IN FOOD PREP AREA

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

SERVICE SINK LOCATED IN KITCHEN AREA OBSERVED TO BE INSTALLED TO CLOSE TO 3 COMPARTMENT SINK AND ITS NOT ACCESSIBLE, BLOCKED WIT INSTALLED SHELVING. MUST PUT SEPARATION BETWEEN 3 COMPARTMENT SINK AND SERVICE SINK AND CLEAR SPACE SO SINK WILL BE ACCES...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED CLUTTER OF EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS IN STORAGE ROOMS AND KITCHEN.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED THE FOLLOWING:FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS, .WALLS WITH FOOD DIRT AND FOOD SPILLS BEHIND COOKING EQUIPMENT WALLS INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND CLEA...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED THAT LIGHT IN KITCHEN ARE DIMMED AND NOT PROVIDE ENOUGH VISIBILITY TO WORK WITH FOOD . MUST PROVIDE INTENSITY OF LIGHTS 20-50 CNDL/FT2.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

SEE VIOLATION #60

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUSLY CITED CORE VIOLATION #57 FROM 8/13/2018 REPORT #2200846 OBSERVED TO BE IN VIOLATION AND NOT CORRECTED.EMPLOYEE DO NOT HAVE PROPER FOOD HANDLERS CERTIFICATION. MUST PROVIDE FOOD HANDLERS CERTIFICATION FOR ALL EMPLOYEES PRIORITY FOUNDATION V...

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

2-102.12- NO CERTIFIED FOOD MANAGER ON SITE AT THE TIME OF INSPECTION. INSTRUCTED MANAGER MUST BE ON SITE WHEN PREPARING AND SERVING CHICKEN WINGS,HAMBURGERS. MANAGER AIDA VELIC ARRIVED ON SITE AT 1:33PM DURING INSPECTION. PRIORITY FOUNDATION VIOLAT...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(A)-NO HEALTH POLICY ON SITE MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012(A) NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11- NO WRITTEN PROCEDURE FOR CLEANING WHEN AN EMPLOYEE OR A PATRON EXPERIENCES VOMITING AND OR DIARRHEA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

3-501.17(C)-ALL READY TO EAT FOOD,TIME TEMPERATURE CONTROL FOR SAFETY FOOD INSIDE THE REACH IN COOLER MUST BE LABELED AND DATED AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

WIPING CLOTHS: PROPERLY USED & STORED

3-304.14(D) ALL WIPING CLOTH FOR WIPING THE PREP TABLE, CHOPPING TABLES, BAR COUNTER, DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

4-903.11(D)-ALL CLEANED SINGLE UTENSILS, POT,PANS, TRAYS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/IN-INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD-UP.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-201.11-MUST DEFROST THE REACH IN FREEZER AND CHEST FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN. MUST REMOVE ALUMINUM FOIL BEING USED AS STOVE LINER AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.17(A)-CEILING VENT COVER IN BOTH WASHROOMS WITH HEAVY DUST ACCUMULATED. MUST REMOVE DUST, CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

4-202.16-FILTERS ON THE HOOD IN THE COOK LINE WITH HEAVY GREASE BUILD-UP. MUST REMOVE GREASE AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13-NO FOOD HANDLERS CERTIFICATE AVAILABLE FOR THE REST OF FOOD HANDLER EMPLOYEE. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

PA-100-0367-NO FOOD ALLERGEN CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER WITH NO PROOF OF FOOD HANDLER TRAINING.INSTRUCTED TO PROVIDE.

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

OBSERVED THE REAR EXIT DOOR NOT INSECT/RODENT-PROOFED,APPROXIMATELY 1/4" INCH MODE OF ENTRY AT BOTTOM LEFT CORNER OF REAR EXIT DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST-ENTRY AND MAINTAIN.SERIOUS VIOLATION 7-38-...

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

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AND REMOVE HEAVY ICE BUILD-UP FROM INSIDE THE ASSORTED PIE KITCHEN FREEZER AND MAINTAIN.

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

INSTRUCTED TO CLEAN THE FOLLOWING INTERIORS OF COOLERS,INTERIORS OF KITCHEN CABINETS,UPPER PANEL OF ICE MAKER,KITCHEN SHELVINGS AND MAINTAIN.

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

REMOVE DUSTS ACCUMULATIONS FROM KITCHEN CEILING VENTS AND TOILET ROOMS AND MAINTAIN.

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

OBSERVED A SMALL WATER LEAK AT BASE OF FAUCET AT THE KITCHEN DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.

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

INSTRUCTED TO ELEVATE STOCK ITEMS IN KITCHEN AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER WITH NO PROOF OF FOOD HANDLER TRAINING.INSTRUCTED TO PROVIDE.

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

INSTRUCTED FACILITY TO CLEAN AND MAINTAIN THE LOWER COMPARTMENT OF THE FRYER.

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

OBSERVED THE FLOOR UNDER THE FRYER DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED THE HANDSINK IN THE KITCHEN MISSING AN AERATOR. INSTRUCTED TO INSTALL AND MAINTAIN SO WATER FLOW IS STEADY AND DOES NOT SPLASH OUT. INSTRUCTED FACILITY TO INSTALL A BACKFLOW PREVENTION DEVICE ON THE ESPRESSO MACHINE OR TO BE ABLE TO LOCAT...

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

LEAKING FAUCET AT THREE COMPARTMENT SINK, AND NO THREE SINK STOPPERS, INSTRUCTED TO REPAIR LEAK AND PROVIDE THREE SINK STOPPERS,

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

NO SMOKING REGULATIONS

UPON ARRIVAL OBSERVED CUSTOMERS SMOKING ON SITE AT THIS TIME OF INSPECTION, SMELLED CIGARETTE SMOKE FUMES UPON ENTERING ESTABLISHMENT, INFORMED OWNER THAT NO SMOKING IS ALLOWED ON PREMISES AT ANY TIME, PROHIBITED WITHIN 15 FEET OF FOOD ESTABLISHMENT,...

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

FOODS INSIDE COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.

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

COOKING EQUIPMENT, SINKS, STORAGE CABINETS, UTENILS AND COOLERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE DAILY.

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

FLOOR IN REAR PREP AREA AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETER NOT VISBLE INSIDE COOLERS. INSTRUCTED TO HAVE THERMOMETER CONSPICUOUSLY INSIDE ALL COOLERS.

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

EXHAUST HOOD, FILTERS, INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, SINKS, STORAGE CABINETS AND COOLERS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.

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

FLOOR ALONG WALLBASE AND BEHIND EQUIPMENT NOT CLEANED. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE EXCESSIVE COOKING OIL BEHIND EQUIPMENT IN PREP AREA.

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

FAUCET NOT MAINTAINED AT BAR THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE FAUCET TO REACH ALL THREE COMPARTMENT. SINK STOPPERS NOT PROVIDED FOR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE STOPPERS FOR EACH COMPARTMENTS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETER NOT PROVIDED INSDE FRONT COLD HOLDING UNIT. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE 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. PREP FOODS INSIDE STORAGE COOLER MUST BE PROPERLY LABELED.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, KITCHEN'S CABINETS, MOP SINK, MEAT SLICER, AND MICROWAVE OVENS.

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 FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS.

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 HOODS AND FILTERS ABOVE COOKING EQUIPMENT.

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. MUST PROVIDE ADEQUATE LIGHTING THRU-OUT PREMISES.

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...

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 THERMOMETERS FOR COOLERS.

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

EXCESSIVE CLUTTER THRU-OUT PREMISES, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooking equipment,...

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 under heavy equipment, cooking equipment, storage areas need cleaning.

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. Use dustless cleaning methods.walls in rear kitchen need cleaning.

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 roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...