Macello Ristorante

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

INTERIOR PANEL OF ICE MACHINE WITH SLIGHT DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN

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

MULTI USE EQUIPMENT STORED ON FLOOR. INSTD TO ELEVATE 6 INCHES AND INVERT DURING STORAGE

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED MISSING HANDWASH SIGNAGE AT THE BAR HANDWASH SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

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

OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

ALLERGEN TRAINING AS REQUIRED

OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (TOMATO SAUCE, PASTA) WERE BEING PREPARED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING P...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED THE CONSUMER ADVISORY WITHOUT A DISCLOSURE STATEMENT. MUST ADD "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS", OR "ITEMS COOKED TO ORDER" TO CURRENT MENU ADVISORY. PRIORITY FOUNDATION 7-38-005.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED A 1/2 INCH GAP AT THE BOTTOM OF THE REAR EXIT KITCHEN DOOR. MUST SEAL GAP TO PREVENT RODENT/PEST ENTRY AND MAINTAIN.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

OBSERVED AN INADEQUATE AMOUNT OF HOT WATER PROVIDED THROUGHOUT THE FACILITY. OBSERVED HOT WATER AT 77-90F THROUGHOUT THE FACILITY. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 110F AT THE 3 COMPARTMENT SINK AND BETWEEN 100-120F AT ALL HANDWASHING...

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

OBSERVED MUSSELS COMMINGLED IN LARGE CONTAINER WITH DIFFERENT HARVEST DATES ON SHELLSTOCK TAGS. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $100.00. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO HOT WATER AT DUMP SINK AT BAR. MUST PROVIDE AT ALL TIMES.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

OBSERVED 3 FOOD HANDLERS IN PREP AREA EATING AND DRINKING FROM CUPS WITHOUT LIDS INSTRUCTED MANAGER TO PROVIDE A DESIGNATED AREA FOR FOOD EMPLOYEES TO EAT/DRINK AND MAINTAIN.

PERSONAL CLEANLINESS

OBSERVED FOOD HANDLERS IN PREP AREA WITHOUT HAIRNETS. INSTRUCTED TO PROVIDE AND MAINTAIN EFFECTIVE HAIR NETS WHILE HANDLING FOOD.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ROLLING CARTS LINED WITH FOIL.INSTRUCTED TO REMOVE AND MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACES.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED EXCESSIVE BOXES, BUCKETS, ETC IN OUTSIDE REFUSE AREAS NEAR GARBAGE RECEPTACLES. INSTRUCTED TO REMOVE UNNECESSARY ITEMS IN SAID AREA TO PREVENT PEST HARBORAGE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2.501.11 NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO A VOMITING OR DIARRHEA EVENTS THAT INVOLVE THE DISCHARGE OF FECAL OR VOMITUS MATTER ONTO SU...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

4.602.11(E)(4) OBSERVED INTERIOR PANEL OF ICE MACHINE A LITTLE DIRTY, INSTRUCTED TO CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5.205.15(B) MUST REPAIR THE LEAKY FAUCET ON THE 3-COMP SINK, INSTRUCTED TO MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5.204.12 Backflow preventor not located on mop sink in rear, to be serviced and maintained. Instructed to install on faucet.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6.201.11 MUST DETAIL CLEAN FLOORS THROUGHOUT HOT PREP AREA, PIZZA PREP, UNDER DISH MACHINE, AND FLOOR BEHIND THE BAR. INSTRUCTED TO MAINTAIN.

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

OBSERVED INTERNAL AREA OF MICROWAVE, IN FRONT SALAD STATION AND REAR PREP STATION, WITH FOOD AND DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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

OBSERVED FLOOR DRAIN UNDER DISH MACHINE, WITH FOOD AND DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AT ALL TIMES.

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

OBSERVED GREASE BUILDUP, ON HOOD FILTERS DIRECTLY ABOVE COOK LINE STATION. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN.

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

OBSERVED SLOW DRAIN, AT EXPOSED HAND SINK, LOCATED AT FRONT BAR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES. OBSERVED NO BACKFLOW PREVENTIVE DEVICE, ON UTILITY SINK FAUCET, NEXT TO WALK-IN COOLER AND REAR OF OPERATION. INSTRUCTED MANAGER...

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

WORN CAULKING WITH BLACK SUBSTANCE NOTED AT BASE OF WALL AND 3-COMPARTMENT SINK. INSTD TO REPLACE SAME AND MAINTAIN.

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

DISHMACHINE FLOOR DRAIN NOT CLEAN. CLEAN SAME.

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

BLACK CEILING IN MAIN PREP AREA. INSTD TO HAVE CEILINGS IN PREP AREAS FINISHED WITH A LIGHT COLOR.

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

PROVIDE SPLASHGUARD INBETWEEN EXPOSED HANDSINK AND PREP SINK IN FRONT PREP AREA.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

FOUND SHELL FISH( CLAMS AND MUSSELS) IN METAL CONTAINERS IN COLD HOLDING UNIT IN MAIN FOOD PREP AREA OUT OF ORIGINAL PACKAGING AND WITHOUT TAGS. ALL SHELLFISH MUST BE KEPT IN ORIGINAL CONTAINERS WITH TAGS ATTACHED UNTIL SOLD. CRITICAL VIOLATION 7-38-...

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

CLEAN GREASE AND FOOD BUILD-UP FROM COOKING EQUIPMENT ON COOK LINE IN MAIN FOOD PREP AREA, AND THE EXTERIOR SURFACES ON THE BACK SIDE OF THE DISH MACHINE(INCLUDING ALL ATTACHED PIPES)CLOSE TO THE WALL, AND DUST BUILD-UP ON COILS AND FAN GAURDS INSIDE...

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

CLEAN FLOORS ALONG THE BASES OF THE WALLS AND IN CORNERS WHERE DIRT, GREASE AND DEBRIS ARE PRESENT.

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

CLEAN AND REPAIR WALL AND WALL COVE BEHIND DISH MACHINE IN REAR DISH WASHING AREA.

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

ALL EMPLOYEES, REGARDLESS OF TITLE, THAT HANDLE OPEN FOODS MUST WEAR HAIR RESTRAINTS

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE DISPENSING UTENSILS MUST BE PROPERLY STORED IN CLEAN CONTAINERS WITH LIDS TO PREVENT CONTAMINATION.

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

ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS HELD FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.

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

CLEAN THE INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT IN REAR FOOD PREP AREA.

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

CLEAN FLOORS THROUGHOUT REAR DISH WASHING AND ALL FOOD PREP AREAS(FOOD DEBRIS, GREASE BUILD-UP PRESENT). ALSO INSTRUCTED TO KEEP ALL FLOORS DRY, PUDDLES OF WATER NOTICED.

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

CLEAN WALLS IN REAR SECTIONS OF OPERATION, AND SEAL LARGE OPENINGS IN BRICK WALLS IN DINING AREA WHERE PRESENT.

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

MUST STORE ALL ARTICLES IN SECOND FLOOR STORAGE AREA 6 INCHES OFF THE FLOOR.

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

ALL EMPLOYEES THAT HANDLE OPEN FOODS MUST WEAR HAIR RESTRAINTS.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

FOUND MUSSELS AND CLAMS STORED IN WALK-IN COOLER WITHOUT ORIGINAL PACKAGING AND TAGS. ALL SHELLFISH MUST BE KEPT IN THE CONTAINERS IN WHICH THEY WERE ORIGINALLY PACKED, UNTIL SOLD. 6 LB VALUED AT $23 DOLLARS DISCARDED. CRITICA.L VIOLATION 7-38-005(B2...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED DISPLAY CASE IN FRONT FOOD PREP AREA FOUND WITH AN INTERNAL AIR TEMPERATURE OF 46F, AND REFRIGERATED PREP COOLER IN REAR FOOD PREP AREA FOUND WITH AN INTERNAL AIR TEMPERATURE OF 45.6F(MASSIVE ICE BUILD-UP FOUND INSIDE THIS UNIT). INSTRUC...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

CURED BEEF-47.7F, CURED HAM-48.2F, CURED TURKEY-47.7F, SAUSAGE-47.6F, MEAT SAUCE FOR PASTA -46.6F, INSTRUCTED TO DISCARD ALL POTENTIALLY HAZARDOUS FOODS (29 LB VALUED AT $270)FOUND AT IMPROPER TEMPERATURES, THESE PRODUCTS MUST BE STORED AT 40 DEGREE...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

DISH MACHINE NOT SANITIZING IN FINAL RINSE CYCLE, NO RESIDUAL FOUND ON EQUIPMENT AFTER CYCLE COMPLETED. INSTRUCTED TO DISCONTINUE USE OF MACHINE UNTIL IT HAS BEEN REPAIRED(CAN MANUALLY WASH, RINSE AND SANITIZE ALL MULTI-USE EQUIPMENT IN 3 COMPARTMENT...

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

ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS HELD FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.

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

CLEAN THE INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT IN REAR FOOD PREP AREA.

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

CLEAN FLOORS THROUGHOUT REAR DISH WASHING AND ALL FOOD PREP AREAS(FOOD DEBRIS, GREASE BUILD-UP PRESENT). ALSO INSTRUCTED TO KEEP ALL FLOORS DRY, PUDDLES OF WATER NOTICED.

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

CLEAN WALLS IN REAR SECTIONS OF OPERATION, AND SEAL LARGE OPENINGS IN BRICK WALLS 9N DINING AREA WHERE PRESENT.

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

MUST STORE ALL ARTICLES IN SECOND FLOOR STORAGE AREA 6 INCHES OFF THE FLOOR.

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

ALL EMPLOYEES THAT HANDLE OPEN FOODS MUST WEAR HAIR RESTRAINTS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

THE DISH MACHINE NOT PROPERLY SANITIZING MULTI-USE ITEMS DURING THE FINAL RINSE CYCLE. NO SANITIZING SOLUTION REGISTERING AT THE LOW TEMPERATURE GLASSWARE DISH MACHINE. MUST REPAIR TO ALLOW FOR THE PROPER SANITIZING OF MULTI-USE ITEMS. CRITICAL CI...

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

MUST INVERT ALL MULTI USE ITEMS. (STORE UPSIDE DOWN)

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

MUST PROVIDE A CLEAR SEPARATION (BARRIER)ALONG BOTH SIDES OF THE PIZZA PREP STATION. MUST SEAL SMALL OPENING ALONG THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE ICE BIN COVERS FOR CONSUMABLE ICE BINS BEHIND THE BAR.

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

MUST INSTALL AN ADDITIONAL HAND SINK THAT IS READILY ACCESSIBLE TO THE PIZZA PREP STATION. MUST REPAIR HEAVY LEAK AT THE THREE COMPARTMENT SINK FAUCET.

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

MUST BETTER ORGANIZE CLUTTER IN 2ND FLOOR STORAGE AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.MUST REMOVE CLUTTER FROM INTERIOR OF THE 1 COMPARTMENT SINK BEHIND THE BAR TO ALLOW FOR PROPER INSPECTION. MUST REMOVE DIRTY GLASS RACK BEING STORED...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE SANITARY CONTAINERS TO STORE ICE DISPENSING UTENSILS.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

FOUND NO HOT RUNNING WATER ON PREMISES WHICH IS REQUIRED BY CITY CODE. CRITICAL CITATION ISSUED #7-38-030.

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

FOUND ICE TWO BINS WITHOUT LID BEHIND BAR. MUST PROVIDE COVERS FOR ICE BINS.

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

FLOORS NEED CLEANING ALONG WALL BASE AND IN CORNERS TO REMOVE DEBRIS.

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

NOTED WALL BEHIND DISHWASHER IN POOR REPAIR. MUST REPAIR COVING ALONG WALL.

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

NOTED DUST BUILD UP ON VENT COVERS IN BOTH TOILET ROOMS. MUST CLEAN AND MAINTAIN.

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

NOTED EMPLOYEE'S (COOKS) NOT WEARING HAIR RESTRAINTS. MUST PROVIDE AND WEAR AT ALL TIMES WHILE PREPARING AND COOKING FOOD.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED ICE SCOOP IN ICE BIN. MUST PROPERLY STORE ICE SCOOP IN A HOLDER.

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

MUST CLEAN GRILL AT KITCHEN TO REMOVE FOOD DEBRIS.

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

MUST DETAIL CLEAN FLOOR DRAINS AT BAR AND AT REAR KITCHEN AREA.

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

MUST ADJUST HOT AND COLD WATER FAUCET HANDLES AT LADIE'S AND MEN'S BATHROOMS.

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. THE REAR KITCHEN SHELVES ARE COVERED WITH CARD BOARD, REMOVE UNSANITARY CARD BOARD.

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. THE FLOORS UNDER THE PIZZA PREPARATION AREA COOLER HAVE FOOD DEBRIS WHICH NEEDS TO BE CLEANED, CLEAN AND MAINTAIN THE FLOORS AND BASEBOAR...

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

THE COOK IS NOT WEARING ANY HAIR RESRAINT WHILE PERPARING FOOD. All employees shall be required to use effective hair restraints to confine hair.

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. THE BASEBOARD AT THE SIDE KITCHEN DOOR HAS A GAP THAT NEEDS TO BE SEALED.

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. CLEAN THE SOOTY BUILDUP OFF OF THE WOOD BURNING PIZZA OVEN OPENING.

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

THERE IS A SMALL LEAK UNDER THE 1 COMPARTMENT SINK, REPAIR THE LEAK.

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. Wash, rinse and sanitize the can opener and knife holder.

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. Wash, rinse and sanitize the ice machine to remove buildup on the interior lip.

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

Install a dipping well for gelato service. Repair the laerking 3-compartment sink faucet.