LORRAINE'S DINER INC.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE HOOD ABOVE COOKING EQUIPMENT HAS DUST BUILDUP AND DEFROST CLEAN THE REACHIN FREEZER HAS ICE BUILDUP.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOOR IN THE PREP AREA UNDER AND BEHIND THE COOKING EQUIPMENT HAS SOME GREASE BUILDUP.

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. CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN, STORAGE AND GAMING AREAS, MUST REMOVE A CIGARETTE BUTTS FROM FLOOR FROM GAMING AREA, NO SMOKING IS ALOUD AT ANY TIME, NOTICE NO SMOKING AT THIS TIME OF INSPECTION, SMOKING SIGNS POSTED

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 THREE SINK STOPPERS IN THREE COMPARTMENT SINK, MUST ALSO INSTALL A DIPPER WELL AT FRONT FROZEN DESERT AREA

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 INSIDE ALL COOLERS AND FREEZERS

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAINT RAW WOOD CHIPPING SHELVES REAR KITCHEN AREA

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS

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 REMOVE CLUTTER KITCHEN AND STORAGE AREAS, MUST REMOVE ITEMS NOT PERTAINING STORE

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES HALLWAY STORAGE AREAS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Clean and degrease the equipment and surfaces in detail,ice machine,shelving,coolers throughout.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES HALLWAY STORAGE AREAS.

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 CLEAN,ORGANIZE STORAGE AREAS,REMOVE ALL CLUTTER DUE TO POTENTIAL PEST HARBORAGE.

All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.