Milwoods

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES. OWNER CLAIMS THAT HE RECERTIFIED THROUGH HWC BUT HAS NO PROOF ON SITE AT THIS TIME. MUST SHOW PROOF AND/OR A VALID CERTIFICATE.

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

MUST LABEL AND DATE COOKED FOOD ITEMS IN REFRIGERATION UNITS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CLEAN AND MAINTAIN PREP BOARDS AT PREP COOLERS. CLEAN CAN OPENER AT REAR PREP TABLE.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING: PREP TABLES, INTERIORS OF REFRIGERATION UNITS, INTERIOR AND EXTERIOR OF FRYERS, VENTS IN HOODED AREA, EXTERIOR OF OTHER COOKING EQUIPMENT, ETC.

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

CLEAN FLOORS UNDER, AROUND AND BEHIND KITCHEN AND OTHER EQUIPMENT AND MAINTAIN.

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

CLEAN AND MAINTAIN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. CLEAN INTERIORS OF LIGHT SHIELDS IN FOOD PREP AREA TO REMOVE DEAD INSECTS AND DUST SOME PEELING PAINT ON CEILING OF KITCHEN; REMOVE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE LIGHT BULBS WHERE NEEDED IN PREP AREAS.

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

PAINT GREASE RECEPTOR AT THREE COMP SINK. CLEAN AND MAINTAIN INTERIOR OF UTILITY SINK.

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

INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE WITH MOP HEADS UPWARD TO DRY. RECOMMENDED INSTALLING A MOP RACK FOR HANGING MOPS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Cutting boards with deep, dark grooves must be sanded/bleached or replaced,sink stoppers are needed for the 3 comp sink.

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

Clean and degrease the kitchen cooking equipments,deep fryers and surfaces in detail.

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

CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner throughout the premises.

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

Detail clean the hood/filters and attached ducts throughout,ventilation covers inside the toilet rooms.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND FRONT AND REAR DOOR TO THE FOOD ESTABLISHMENT NOT RODENT PROOFED APPROX:1/4" MODE OF ENTRY AT BOTTOM RIGHT CORNERS.MUST RODENT PROOF SAID DOORS ALL ACCROSS THE BOTTOMS.ALSO PEST CONTROL LOG BOOK INCOMPLETE I.E.MISSING LICENSE. SERIOUS VIOLATIO...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

FOUND THE 3 COMP SINK IN THE KITCHEN NOT MAINTAINED THAT IS DRAINING SLOWLY ALLOWING WASTE WATER TO COME BACK INTO OTHER COMPARTMENTS WHEN THE MIDDLE COMPARTMENT IS DRAINING AND GREASE TRAP BOX OOZING GREASE ON SIDES.MUST REPAIR,MAINTAIN AS REQUIRED....

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Cutting boards with deep, dark grooves must be sanded/bleached or replaced,sink stoppers are needed for the 3 comp sink.

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

Clean and degrease the kitchen cooking equipments,deep fryers and surfaces in detail.

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

CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner throughout the premises.

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

Detail clean the hood/filters and attached ducts throughout,ventilation covers inside the toilet rooms.

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

Detail clean,organize along hallway storage areas and remove unnecessary articles,store items 6" off floor/wall for easier cleaning.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Food handlers must have hair restraints when working around open food.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Ice scoops must be stored in clean dry place,Wiping cloths must be stored in sanitizing solution.