Madison Subway LLC

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

STORAGE IN BASEMENT OFFICE NOT ELEVATED.MUST ELEVATE OFF FLOORS ON ADEQUATE SHELVING AT LEAST 6 INCHES.ALSO FLOORS NOT CLEAN IN BASEMENT PREP AREA.MUST ELEVATE.MISSING BASBOARD TILE IN MOP CLOSET.MUST REPLACE.

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

OBSERVED SEVERAL SMALL HOLES IN WALL AT PREP TABLE IN BASEMENT.MUST SEAL ALL HOLES IN WALLS TO PREVENT HIDING AREAS FOR PEST.

FOOD HANDLER REQUIREMENTS MET

NO PROOF OF NEW FOOD HANDLERS TRAINING CERTIFICATE FOR EMPLOYEES WORKING AT THIS TIME.MUST ENROLL ALL EMPLOYEES FOR CERTIFICATE.

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

HEAVY DUST BUILD-UP NOTED ON FAN COVER OF BASEMENT'S WALK-IN COOLER. INSTRUCTED TO CLEAN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING REFRIGERATION THERMOMETER IN PREP COOLERS, INSTRUCTED TO INSTALL

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

MUST CLEAN INTERIOR OF BOTH COOLER BOTTOM SHELVES LOCATED ALONG THE WALL ACROSS FROM THE SANDWICH MAKING AREA TO REMOVE FOOD DEBRIS.

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

MUST CLEAN FLOORS UNDER BOOTHS AT CUSTOMER SITTING AREA TO REMOVE FOOD DEBRIS AND CRUMBS. ALSO ON THE 1ST FLOOR SANDWICH MAKING AREA AND IN THE BASEMENT UNDER 3COMP TO REMOVE SAME AS STATED ABOVE.

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

IN THE BASEMENT STORAGE AREA UNDER STAINLESS STEEL SHELVING UNITS MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES.

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

MUST DETAIL CLEAN AND MAINTAIN CABINETS UNDER BEVERAGE STATION AND UNDER EXPOSED HAND SINKS IN PREP AREA ON 1ST FL.

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

MUST CLEAN WALLS AROUND THE EXPOSED HAND SINK IN THE BASEMENT PREP AREA AND CLEAN VENTS ABOVE THE OVENS IN THE PREP AREA ON THE 1ST FL.

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. FLOOR AROUND DRAIN IN BASEMENT AREA NOT GRADED PROPERLY TO CATCH WASTE WATER, INSTRUCTED TO REPAIR SO NO STANDING WATER AROUND DRAIN.

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...

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

MUST LABEL ALL SPRAY BOTTLES IN KITCHEN AREA.

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. SLOW DRAINAGE AT BOTH HAND SINKS IN FRONT PREP AREA, INSTRUCTED TO REPAIR