MANEETHAI RESTAURANT.

NO PERSON OR EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 (A), NO CITATION. - - -

FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED. -

INSTRUCTED TO PROVIDE AND MAINTAIN PROPER HAND WASHING SIGNS AT HAND WASHING SINKS.

OBSERVED READY-TO-EAT, TCS FOODS HELD FOR MORE THAN 24 HOURS (RICE,NOODLES ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED. -

OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU (SUSHI). MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE FOODS TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDERCOOKED FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED. -

MANAGEMENT HAS LAB LETTER ON SITE FOR SUSHI RICE PH 4.3. ANALYZED 9.28.2010. INSTRUCTED MANAGER TO OBTAIN A CURRENT LAB LETTER FOR SUSHI RICE AND MAINTAIN WITHIN 5 YEARS.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.

INSTRUCTED TO RELOCATE STORAGE SHELFS STORING POTS/PANS BOWLS FROM OVERHEAD SEWER LINES LOCATED IN BASEMENT AREA.

INSTRUCTED TO PROPERLY STORE AND INVERT CLEAN MULTI-USE KITCHEN UTENSILS (HANDLES-UP) TO PREVENT CONTAMINATION BEFORE USE AND TO MAINTAIN.

OBSERVED A TORN DOOR GASKET INSIDE OF THE KITCHEN REAR 3 DOOR COOLER AND INSIDE THE SUSHI 2 DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND TO MAINTAIN.

INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND TO MAINTAIN.

FOUND EXPIRED FOOD HANDLER TRAINING CERTIFICATES ON SITE.INSTRUCTED TO PROVIDE UPDATED FOOD HANDLER TRAINING CERTIFICATES AND MAINTAIN ON SITE. -

ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND MAINTAIN CERTIFICATE ON SITE.

FOUND NO CHEMICAL SANITIZING STRIPS AVAILABLE FOR LOW TEMPERATURE DISH MACHINE AND FOR (2) 3 COMPARTMENT SANITIZING SINK. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-030

FOUND 3 COMPARTMENT SINK NOT PROPERLY MAINTAINED. UNABLE TO TO PROVIDE HOT RUNNING WATER (EMPLOYEE HAS TO TURN THE MAIN HOT WATER VALVE UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP AREA) INSTRUCTED TO REPAIR AND ALSO 3 COMPARTMENT SINK DRAINING IMPROPERLY INTO BASEMENT FLOOR DRAIN ONTO MAIN FLOOR DRAIN. MUST FIX OR REPLACE SUMP PUMP. SERIOUS VIOLATION 7-38-030

INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE DOOR.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR AROUND (2) FLOOR DRAINS WITH EXCESSIVE GREASE AND GRIME ACCUMULATION IN BASEMENT STORAGE AREA.--------MUST SEAL GAP/OPENING BETWEEN FLOOR AND BASEBOARD UNDERNEATH/CORNER OF 3 COMPARTMENT SINK.---------MUST CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT DRY FOOD STORAGE.

INSTRUCTED TO REPAIR STRIPPED HOT WATER FAUCET AT EXPOSED HAND SINK IN PREP/COOKING AREA.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE SUSHI CASE AND INSIDE ALL PREP COOLERS.

GREASE BOX IN BASEMENT STILL LEAKING. INSTRUCTED TO REPAIR.

ICE MACHINE IN THE KITCHEN HAS BLACK MOLDY LIKE SUBSTANCE INSIDE OF ICE,THIS IS WERE ICE IS BEING MADE AND IS USED FOR HUMAN CONSUMPTION. NEED TO SANITIZE AND DETAIL CLEAN. SERIOUS VIOLATION 7-38-005 A

FRONT AND REAR DOOR NOT RODENT AND INSECT PROOFED HAS A 1/4 OPEN GAP ON THE LOWER BOTTOM OF THE DOORS.NEEDS TO HAVE REPAIR. VIOLATION 7-38-005A

ADDITIONAL CLEANING OF INTERIOR SURFACES OF COOKING EQUIPMENT/STOVE WITH GREASE AND FOOD DEBRIS.--------STORAGE RACKS INSIDE WALK-IN FREEZER AND WALK-IN COOLER IN BASEMENT.

ADDITIONAL CLEANING OF BASEMENT FLOOR AROUND AND BEHIND GREASE BOX WITH GREASE ACCUMULATION AND AROUND PIPES AND IN CORNER BY SUMP PUMP (BASEMENT).

ADDITIONAL CLEANING OF HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN PREP/COOKING AREA AND MUST REPLACE MISSING FILTERS ABOVE DISH MACHINE IN REAR AREA.---------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST BUILD-UP INSIDE WALK-IN COOLER IN BASEMENT.

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ON THE SUCHI BAR TUNA 1 LB 42.9-45.5f,SHRIMP 53.6F 1LB,UNCOOKED CRAB 50.3 1LB,AVACADO 60.5.F,SLICE GINGE 60.5F 1LB,GROUND SHRIMP 1 LB 51.4F,GROUND CHICKEN 2LB 51.4F. MANAGER DISCARDED THE SAID PRODUCT WORTH TOTAL VALUE $113.00. CRITICAL VIOLATION 7-38-005 A.

FIRST FLOOR 3 COMPARTMENT SINK IN THE PREP/KITCHEN AREA WITH WASTE WATER BACK UP OVER FLOWING FROM THE OPEN FLOOR DRAIN WHICH WENT TO THE PREP AREA AND THE KITCHEN AREA. BASEMENT WITH FOOD STORAGE,WALK IN UNITS, THE GREASE CONTAINER IS OVERFLOWING FROM THE TOP OF CONTAINER,AND SEEPING FROM THE BOTTOM ADJACENT TO THE GREASE CONTAINER, IS A EXPOSED HAND SINK WHICH WHEN YOU TURN THE WATER ON, WASTE SEWAGE OVER FLOWS FROM THE OPEN FLOOR DRAIN. PREMISES HAS A FOWL SMELLS OF SEWAGE. CRITICAL VIOLATION 7-38-030.

ICE MACHINE IN THE KITCHEN HAS BLACK MOLDY LIKE SUBSTANCE INSIDE OF ICE,THIS IS WERE ICE IS BEING MADE AND IS USED FOR HUMAN CONSUMPTION. NEED TO SANITIZE AND DETAIL CLEAN. SERIOUS VIOLATION 7-38-005 A

FRONT AND REAR DOOR NOT RODENT AND INSECT PROOFED HAS A 1/4 OPEN GAP ON THE LOWER BOTTOM OF THE DOORS.NEEDS TO HAVE REPAIR. VIOLATION 7-38-005A

PREVIOUS VIOLATION NOT CORRECTED FROM REPORT #1966679 DATED 10-18-16 #30-Found all items in lower interior of reach in coolers in kitchen area without labels. Must label all prepped potentially hazardous foods with date. Must maintain. #38- Found sewage pipes running along ceiling over dry storage area in basement. Must completely encase these pipes to prevent contamination. Must maintain. SERVIOUS VIOLATION 7-42-090

DETAIL CLEAN THE BOTTOM SHELF OF THE PREP TABLE WHERE THE RICE COOKER IS STORED,SHELF IN THE FRONT SUSHI AREA NEEDS DETAIL CLEANING, AND UNDER THE FRONT PREP COOLER. WALK IN UNIT IN BSMT AREA NEEDS DETAIL CLEANING AND MAINTAIN.

CLEAN ALL FLOORS BEHIND AND ON THE SIDE OF EQUIPMENT, COOKING EQUIPMENT NEEDS DETAIL CLEANING HAS WASTE WATER BACK UP FROM THE DISH MACHINE, BSMT NEEDS DETAIL CLEAN WHICH HAS WASTE WATER RUNNING TO THE WALK IN UNIT.

THE LEAK BY THE 3 COMPARMENT SINK FAUCET HANDLE IS LEAKING. MUST REPAIR TO STOP THE LEAK. NO DRAIN STOPPER FOR 3 COMPARMENT SINK. MUST PROVIDE.

LEADING TO THE BSMT ON THE SIDE HAS CHAIRS,POTS,ECT STORED ON THE FLOOR NOT PROPERLY STORED. INSTRUCTED TO ORGANIZE AND ELEVATE ALL ITEMS OFF THE FLOOR.

Found all items in lower interior of reach in coolers in kitchen area without labels. Must label all prepped potentially hazardous foods with date. Must maintain.

Found several utensils (portioning bowls) stored directly in food inside reach in coolers. Must properly store utensils outside food, in a separate clean container, or must use utensils with handles (that are outside of food). Must maintain.

Found gaps of space in large, floor drain cover in basement (spaces around pipes that flow into floor drain). Must completely cover all large drains in floor of basement. Must maintain.

Found sewage pipes running along ceiling over dry storage area in basement. Must completely encase these pipes to prevent contamination. Must maintain.

Found kitchen hand washing sink without hot water. Operator stated hot water valve turned to the off position because it needs repair (hot water leaks). Operator turned hot water on under the sink during inspection. Hot water restored. Faucet drips hot water when in the off position. Instructed must have hot (and cold or tempered water) available at all times at all sinks. Found Prep area in basement without required hand washing sink. Area has prep table, table can opener, knives, and large container of sauce used to make sushi rice. Instructed to cease all food preparation in basement area immediately. Must install hand washing sink in basement prep area, (near prep table, and can opener, etc). Must have adequate number, convenient, and easily accessible working hand sinks in all prep areas. Must maintain. Critical violation. 7-38-030.

Found all items in lower interior of reach in coolers in kitchen area without labels. Must label all prepped potentially hazardous foods with date. Must maintain.

Found several utensils (portioning bowls) stored directly in food inside reach in coolers. Must properly store utensils outside food, in a separate clean container, or must use utensils with handles (that are outside of food). Must maintain.

Found excessive rust on table can opener on basement prep table. Found excessive rust on cart shelving in basement prep area. Must remove rust or paint these items. Must maintain.

Found gaps of space in large,floor drain cover in basement (spaces around pipes that flow into floor drain). Must completely cover all large drains in floor of basement. Must maintain.

MUST PROVIDE SMOOTH, CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT FOOD PREP AREA. Must maintain.

Found the following potentially hazardous foods at improper temperatures in the cold hold unit: 5lbs chicken @ 49.4F ($1.60); 1lb of sliced tomatoes @ 60.1F ($2); 1.25 lbs of eggs ranging 50.3F-65.5F ($1.50); 5lbs raw chicken @ 49.1F ($1.58); and 0.25lbs of shrimp @ 48.1 ($2). Operator voluntarily discarded denatured foods. Instructed to always keep cold potentially hazardous foods at 40F or less, and hot foods at 140F or above. Critical violation 7-38-005(a).

Found front exposed hand sink, and rear/kitchen exposed hand sink without soap. Operator refilled both sinks with soap during inspection. Instructed all hand sinks must be stocked with hot/cold water, soap and paper towels at all times. Critical violation. 7-38-030.

Previous minor violations not corrected from 11/10/15, report # 1588766. #30 ALL BULK SPICE CONTAINERS MUST BE LABELED. PREPARED READY TO EAT SAUCES IN THE WALK-IN COOLER MUST BE LABELED AND DATED #32 MUST NOT USE TAPE AS GRIP OR MEANS OF REPAIR ON KNIFE HANDLES. MUST NOT USE PAPER AS LINER FOR SHELVING THROUGHOUT. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN COOLER AND WALK-IN COOLER. MUST BE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE BAGS. #34 GREASE ON THE FLOOR SURROUNDING THE BASEMENT GREASE TRAP. MUST CLEAN/REMOVE AND MAINTAIN. #35 MUST PROVIDE SMOOTH, CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER. #38 MUST PROVIDE AN EXPOSED HAND WASHING SINK WITH SOAP AND PAPER TOWELS IN THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER. Instructed must repair/complete all previous minor violations. Serious citation 7-42-090.

Found large hole in wall at the bottom of basement stairs. Must repair and maintain.

Must have thermometers in all coolers in conspicuous position. Also instructed kitchen manager to carry stem thermometer to test food temperatures. Must maintain.

OBSERVED THE FOLLOWING CROSS CONTAMINATION. WITNESSED COOK HANDLING READY TO EAT FOOD WITH BARE HANDS. WITNESSED SAME COOK USING THE COOKS LINE EXPOSED HAND SINK FOR FOOD PREPARATION. WITNESSED DISH WASHER HANDLE DIRTY DISHES AT THE DISH MACHINE THEN HANDLE CLEAN DISHES FROM THE MACHINE WITHOUT WASHING HANDS IN BETWEEN. WITNESSED COOK WEARING PLASTIC GLOVES ENTERING THE FOOD PREP AREA AND WASH HANDS WEARING THE GLOVES TO RETURN TO FOOD PREPPING. REVIEWED PROPER USE OF GLOVES AND GOOD HYGIENIC PRACTICES. CRITICAL VIOLATION 7-38-005(A)

ALL BULK SPICE CONTAINERS MUST BE LABELED. PREPARED READY TO EAT SAUCES IN THE WALK-IN COOLER MUST BE LABELED AND DATED.

RUSTY AND CRUSTED FOOD DEBRIS TABLE TOP CAN OPENER ON BASEMENT PREP TABLE. MUST REPLACE OR MAINTAIN CLEAN.

MUST NOT USE TAPE AS GRIP OR MEANS OF REPAIR ON KNIFE HANDLES. MUST NOT USE PAPER AS LINER FOR SHELVING THROUGHOUT. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN COOLER AND WALK-IN COOLER. MUST BE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE BAGS.

GREASE ON THE FLOOR SURROUNDING THE BASEMENT GREASE TRAP. MUST CLEAN/REMOVE AND MAINTAIN.

MUST PROVIDE SMOOTH, CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER.

MUST PROVIDE AN EXPOSED HAND WASHING SINK WITH SOAP AND PAPER TOWELS IN THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER.

EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREAS.

MUST PROVIDE FOOD HANDLER CERTIFICATES OR PROOF OF TRAINING FOR ALL FOOD HANDLERS.

ALL BULK FOOD CONTAINERS MUST BE LABELED IN BASEMENT.

RUBBER DOOR GASKETS ON BOTH THREE DOOR REACH-IN COOLERS FOUND TORN AND IN POOR REPAIR. MUST REPLACE.

OBSERVED APPROXIMATELY 20 LBS COOKED CHICKEN IN A LARGE, DEEP, COVERED CONTAINER INSIDE THE WALK-IN COOLER AT 79.5F. 5 LBS COOKED BEEF AT 46F. 10 LBS COOKED, COVERED CHICKEN INSIDE REACH-IN COOLER AT 85.8F. 5 LBS COOKED BEEF AT 55.7F INSIDE SAME COOLER. ALSO OBSERVED APPROXIMATELY 10LBS COOKED CURRY SAUCE IN NUMEROUS PLASTIC CONTAINERS INSIDE PLASTIC TUBS WITH LIDS ON A STORAGE TABLE IN BASEMENT AT 98.2F. MANAGEMENT STATES ESTIMATED TOTAL VALUE TO BE $315.00. ALL FOODS DISCARDED. REVIEWED PROPER COOLING METHODS FOR HOT FOODS. CRITICAL VIOLATION 7-38-005(A)

OBSERVED FOOD (ICE) NOT PROTECTED DURING STORAGE. INTERIOR ICE BIN UPPER WATER RESERVOIR WITH BLACK SUBSTANCE ON ALL ICE CONTACT SURFACES AND TUBING. INSTRUCTED TO DISCARD ALL ICE, CLEAN AND SANITIZE ALL INTERIOR OF ICE MACHINE. SERIOUS VIOLATION 7-38-005(A).

ALL BULK FOOD CONTAINERS MUST BE LABELED IN BASEMENT.

RUBBER DOOR GASKETS ON BOTH THREE DOOR REACH-IN COOLERS FOUND TORN AND IN POOR REPAIR. MUST REPLACE.

CEILING VENTILATION IN THE MENS ROOM WITH EXCESSIVE DUST. MUST CLEAN.

MUST NOT USE PERMANENT PLASTIC WRAP TIE TO HANG ICE SCOOP INSIDE ICE MACHINE.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT STORAGE ESPECIALLY UNDERNEATH STORAGE SHELVES/RACKS.

INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING NOTED PREP TABLE WITH MEAT GRINDER IN BASEMENT. INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP AND PAPER TOWEL OR REMOVE PREP TABLE AND MEAT GRINDER.

ADDITIONAL REORGANIZATION IN BASEMENT STORAGE AREA.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF ICE MACHINE WITH LIME BUILD-UP BEHIND UPPER PANEL, INTERIOR AND EXTERIOR SURFACES OF DIPPING WELL IN FRONT PREP AREA, STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER, EXTERIOR SURFACES OF GREASE BOX WITH EXCESSIVE GREASE AROUND IN BASEMENT AND INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE WITH LIME BUILD-UP.

INSTRUCTED TO CLEAN AND MAINTAIN HOOD AND FILTERS WITH HANGING GREASE AND DUST BUILD-UP AT COOKING LINE REAR PREP.----------MUST DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST BUILD-UP INSIDE WALK-IN COOLER AT BASEMENT AREA.

INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK IN FRONT PREP AND REAR.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE DESSERT/CONDIMENT COOLER (REAR PREP) AND INSIDE WALK-IN COOLER IN BASEMENT.

INSTRUCTED TO CLEAN, MAINTAIN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES STORED AT BASEMENT STORAGE TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

NO SOAP AT EXPOSE HAND SINK, 2ND PREP AREA. MANAGER CORRECTED VIOLATION DURING INSPECTION. CRITICAL CITATION ISSUED: 7-38-030

SHELVES IN WALK IN FREEZER , BASEMENT, HAS BUILD OF GRIME. MUST DETAIL CLEAN.

FLOOR IN WALK IN COOLER AND FREEZER IN BASEMENT HAS BUILD UP GRIME . MUST DETAIL CLEAN.

ICE MACHINE HAS SLIGHT BUILD UP OF GRIME. MUST DETAIL CLEAN.

Found food items not properly dated/labeled in walk in cooler, walk in freezer, reach in freezer, and reach in coolers in prep area, must date, and label food items in walk in cooler, walk in freezer, reach in freezer, and reach in coolers in prep area at all times.

Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), bsmt storage shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of cooking equipment in front prep area need detailed cleaning.

Floors under heavy equipment, cooking equipment, storage shelving/racks, dish machine areas not clean, need detailed cleaning(corners), floors in bsmt storage areas outside walk in cooler/walk in freezer, bsmt storage shelving/racks not clean need detailed cleaning(corners).

Walls in kitchen prep area by prep table, doorway not clean, need cleaning(detailed), walls that had exposed cinder blocks, concrete in bsmt food storage areas, shall repaired/sealed, walls that had peeling paint(1st floor)shall be repaired/sealed.

Light shields in rear kitchen area, storage areas, and bathrooms not clean, need cleaning.

Exhaust canopy had excess grease build up, needs detailed cleaning, walk in cooler exhaust vent(ventilation) not clean, needs detailed cleaning, exhaust vents(ventilation) in kitchen prep area, storage areas, storage closet room, and bathrooms not clean, need detailed cleaning.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE ADDITIONAL BRUSH AT THE BOTTOM OF ENTRANCE DOOR TO PROPERLY SEAL DOORS; COOKING HOOD WITH DUST ACCUMULATION,INSTRUCTED TO CALL SERVICE FOR DETAIL CLEANING

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR SIDE OF FRYER UNCLEAN,MUST CLEAN AND MAINTAIN;EXTERIOR ICE MACHINE UNCLEAN,MUST CLEAN AND MAINTAIN

The walls and ceilings shall be in good repair and easily cleaned. CEILING TILES IN PREP AREA WITH DUST ACCUMULATION,MUST CLEAN AND MAINTAIN;CEILING VENTS IN PREP AREA UNCLEAN,VENT COVER IN LADIES WASHROOM DIRTY,MUST CLEAN AND MAINTAIN

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELDS IN PREP AREA UNCLEAN,MUST CLEAN AND MAINTAIN

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 THERMOMETER IN 1 PREP COOLER,40F OR BELOW