MAYNE STAGE/ACT ONE CAFE.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.facilities failed to maintain proper temperatures for coolers at 40f or less,coolers not plugged in, working. no citation issued due to license inspection(task force)

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.found entrance/exit doors(front )not rodent proofed, also exit door(east)not rodent proofed, must repair in order to pass license inspection.(no citation issued due to license inspection(task force)on 1/14/2010.

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.all cooler shelving, storage shelving not clean 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, storage shelving in 1st. floor, and bsmt. not clean need cleaning, walk in cooler floors need detailed cleaning.2nd floor floors in bar ares, storage areas, lunch room need cleaning.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.missing, damaged ceiling tiles in prep area,storage rooms, and 2nd floor, shall be provided.walls that had exposed concrete, wallboard shall be repair.missing ceiling tiles in lunch room, 2nd floor shall be provided.

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.missing light shields in storage areas, 1st fl, and 2nd fl. shall be provided.

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, storage rooms, and bathrooms need cleaning.