MARIA'S.

INSTRUCTED TO DETAIL CLEAN INTERIOR AND EXTERIOR SURFACES OF UNUSED SERVICE COOLER AND MAINTAIN FREE OF STANDING WATER. ALSO CLEAN AND MAINTAIN CHEESE GRINDER AND DOUGH MIXER ON PREP TABLE (DRIED FOOD DEBRIS ON EQUIPMENT).

INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT THROUGH OUT. ALSO CLEAN AND MAINTAIN FLOOR DRAIN BY THE EXPOSED HAND WASH SINK.

NOTED HEAVY DUST ACUMMULATION AND DEBRIS ON CEILING FAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

REPAIR BROKEN CEILING TILES IN PREP AREA.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVER ALL CLEAN UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES AND COUNTERS AT ALL TIMES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN STAIN ON EXPOSE HAND WASH SINK.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE MISSING LIGHTS ABOVE PREP AREA.

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 foof contact surfaces of cooler shelving, pop dispensing racks need cleaning

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 not clean need detsailed cleaning(corners).floors by dishmachine area need cleaning.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.damaged, stained, missing ceiling tiles in prep areas shall be replaced.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shiels in prep areas not clean need detailed cleaning.

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 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.exhaust vents(ventilation)in coolers, prep areas not clean need detailed cleaning.