MASU.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FINAL RINSE TEMPERATURE OF HIGH TEMPERATURE DISH MACHINE ONLY REACHES 162F.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL REFRIGERATION AND FREEZER UNITS MUST BE ON AND OPERATING AT PROPER TEMPERATURES.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. UNABLE TO OPERATE HIGH TEMPERATURE DISH MACHINE AT THIS TIME.

Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE ADEQUATE SOAP AND HAND DRYING DEVICE AT ALL WASH BOWLS.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. PEST CONTROL LOG BOOK MUST BE COMPLETE WITH ALL REQUIRED DOCUMENTATION.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST PROVIDE CITY OF CHICAGO SANITATION CERTIFICATE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE PLASTIC WRAP FROM SHELVING IN DISH ROOM. MUST INSTALL SPLASH GUARD ON REAR PREP EXPOSED HAND SINK. MUST PROVIDE LID FOR FRONT PREP ICE BIN.

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL WALL AT BACK SPLASH ON FRONT PREP THREE COMPARTMENT SINK. MUST SEAL HOLE IN WALL FROM SODA DISPENSING SYSTEM. MUST REPLACE CAULKING ON WALL AT DISH MACHINE AND EMPLOYEE WASHROOM WASHBOWL.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD AT DISH ROOM.

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 REPAIR/PROVIDE VENTILATION IN EMPLOYEE WASHROOM AND CLEAN VENT. ALL THREADED NOZZLES ON ALL SINKS MUST BE REMOVED AND EITHER REMOVE THREADED NOZZLE ON UTILITY MOP SINK OR PROVIDE BACK FLOW PREVENTION DEVICE. HOT HANDLE MISSING ON UTILITY MOP SINK, MUST REPLACE. BROKEN SPRAY ARM AT DISH MACHINE MUST REPAIR.

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 FOR ALL UNITS.