Morrison Authentic Southern Cooking

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

ALL COOKED AND PREPARED FOODS STORED IN COOLERS MUST BE LABELED AND DATED(PRE-COOKED FOODS SHOULD ALSO HAVE TIMES TO HELP MONITOR 6 HOUR TIME FRAME ALLOWED FOR PROPER COOLING).

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

CLEAN THE FOLLOWING: PREP TABLES AND SHELVES IN MAIN KITCHEN AREA, IN PIZZA OVEN & PIZZA PREP AREAS, INTERIOR CABINETS OF DEEP FRYERS, STORAGE RACKS IN WALK-IN COOLER, AND ALL OTHER UNCLEAN SURFACES

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

DETAIL CLEAN ALL FLOORS IN ALL AREAS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

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

: SEAL ALL LOOSE WALL COVES THROUGHOUT. SEAL ALL CRACKS IN CORNERS OF WALLS THROUGHOUT. REPAIR OPENINGS AROUND ELECTRICAL OUTLETS IN WALLS IN DINING ROOM.

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

REPLACE MISSING END CAPS ON LIGHTS GREENS PREP AREA.

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

REPAIR LEAKY PIPE UNDERNEATH 3 COMPARTMENT SINK IN GREENS PREP AREA.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

PRE-COOKED CHICKEN-45.5F, PRE-COOKED RIB TIPS-45.1F, PRE-COOKED CHICKEN-46.5F, PRE-COOKED TURKEY WINGS -45.7F-ALL POTENTIALLY HAZARDOUS FOODS STORED IN COOLERS MUST BE HELD AT 40 DEGREES OR BELOW + /- 2 DEGREES. ALL COOKED FOODS THAT ARE COOLED MUST...

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

ALL COOKED AND PREPARED FOODS STORED IN COOLERS MUST BE LABELED AND DATED(PRE-COOKED FOODS SHOULD ALSO HAVE TIMES TO HELP MONITOR 6 HOUR TIME FRAME ALLOWED FOR PROPER COOLING).

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

CLEAN THE FOLLOWING: PREP TABLES AND SHELVES IN MAIN KITCHEN AREA, IN PIZZA OVEN & PIZZA PREP AREAS, INTERIOR CABINETS OF DEEP FRYERS, STORAGE RACKS IN WALK-IN COOLER, AND ALL OTHER UNCLEAN SURFACES

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

DETAIL CLEAN ALL FLOORS IN ALL AREAS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

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

SEAL ALL LOOSE WALL COVES THROUGHOUT. SEAL ALL CRACKS IN CORNERS OF WALLS THROUGHOUT. REPAIR OPENINGS AROUND ELECTRICAL OUTLETS IN WALLS IN DINING ROOM.

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

REPLACE MISSING END CAPS ON LIGHTS GREENS PREP AREA.

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

REPAIR LEAKY PIPE UNDERNEATH 3 COMPARTMENT SINK IN GREENS PREP AREA.

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

: CLEAN ALL EXHAUST SYSTEMS IN KITCHEN/PREP AREA, AND REPLACE ALL STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE.

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

FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS, IN PREP, STORAGE AND FURNACE ROOM AREAS

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

WALLS AND CEILING IN KITCHEN/PREP AREAS NEED PAINTING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

2-DOOR REACH-IN COOLER IN PIZZA PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 50.1 DEGREES - UNIT TAGGED HELD FOR INSPECTION, ALL PRODUCT AT IMPROPER TEMPERATURE DISCARDED, UNIT MUST BE REPAIRED-CITATION ISSUED-CRITICAL 7-38-00...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

SAUSAGE-49.8 DEGREES, PASTA SALADS-49.9 DEGREES, FRIED CHICKEN-117.1 & 126.5 DEGREES, CHITTERLINGS - 70.1 DEGREES - ALL POTENTIALLY HAZARDOUS FOODS MUST EITHER BE HELD AT 40 DEGREES OR BELOW IN COOLERS OR AT 140 DEGREES OR ABOVE IN HOT HOLDING UNITS ...

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

20 MICE DROPPINGS NOTED ON FLOOR (ENCLOSED AREA)BEHIND HOT BOXES IN KITCHEN 20 NOTED SCATTERED IN FURNACE ROOM-MUST CLEAN AND SANITIZE ALL AFFECTED AREAS AND SEAL UP ANY OPENINGS FOUND-CITATION SSUED-SERIOUS 7-38-020

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOT CORRECTED: -30- All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN WALK-IN COOLER AND BULK CONTAINERS IN PREP AREA -33-All food...

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

SEE VIOLATION #29

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

SEE VIOLATION #29

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

CLEAN ALL EXHAUST SYSTEMS IN KITCHEN/PREP AREA, AND REPLACE ALL STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE.

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

SEE VIOLATION #29

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

SEE VIOLATION #29

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

WALLS AND CEILING IN KITCHEN/PREP AREAS NEED PAINTING.

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

SEE VIOLATION #29.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SEE VIOLATION #29

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN WALK-IN COOLER AND BULK CONTAINERS IN PREP AREA.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE MISSING HANDLE ON HOT HOLDING UNITS. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN PREP AND STORAGE AREAS.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT (FRYERS, FRYER CABINETS, STOVE, OVEN), STEAM TABLES, PREP TABLES, ...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS, IN PREP, STORAGE AND FURNACE ROOM AREAS.

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

: The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS, CRACKS, CREVICES, ETC IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, AND ELECTRICAL OUTLETS, UNDER SINKS IN WASHROOM AND PREP AREAS, ETC IN ALL AREAS. CLEAN WALL VE...

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

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 NEEDED ABOVE 3-COMPARTMENT SINK AND PREP AREA.

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

PROVIDE VENTILATION OVER TABLE TOP FRYERS. REPAIR LEAKING FAUCETS ON 3-COMP SINKS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. INSTALL ACCURATE THERMOMETERS IN HOT HOLDING UNIT.

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

STORE MOP HEADS UPRIGHT TO PREVENT PEST BREEDING. SEPARATE CLEANERS FROM FOOD UNDER PREP TABLES. ORGANIZE BOTTOM OF PREP TABLES.

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN WALK-IN COOLER AND BULK CONTAINERS IN PREP AREA.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE MISSING HANDLE ON HOT HOLDING UNITS. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN PREP AND STORAGE AREAS.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT (FRYERS, FRYER CABINETS, STOVE, OVEN), STEAM TABLES, PREP TABLES, ...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS, IN PREP, STORAGE AND FURNACE ROOM AREAS.

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

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS, CRACKS, CREVICES, ETC IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, AND ELECTRICAL OUTLETS, UNDER SINKS IN WASHROOM AND PREP AREAS, ETC IN ALL AREAS. CLEAN WALL VENT...

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

PROVIDE VENTILATION OVER TABLE TOP FRYERS. REPAIR LEAKING FAUCETS ON 3-COMP SINKS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. INSTALL ACCURATE THERMOMETERS IN HOT HOLDING UNIT.

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

STORE MOP HEADS UPRIGHT TO PREVENT PEST BREEDING. SEPARATE CLEANERS FROM FOOD UNDER PREP TABLES. ORGANIZE BOTTOM OF PREP TABLES.

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

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. OBSE...

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN WALK-IN COOLER.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE MISSING HANDLE ON HOT HOLDING UNITS. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN PREP AND STORAGE AREA...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT (FRYERS, FRYER CABINETS, STOVE, OVEN), STEAM TABLES, PREP TABLES,...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS, IN PREP AND STORAGE AREAS.

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

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS, CRACKS, CREVICES, ETC IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, AND ELECTRICAL OUTLETS, UNDER SINKS IN WASHROOM AND PREP AREAS, ETC IN ALL AREAS. CLEAN WALL VENT...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE WASHROOM DOOR MUST BE SELF CLOSING.

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

PROVIDE VENTILATION OVER TABLE TOP FRYERS. REPAIR LEAKING FAUCETS ON 3-COMP SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. INSTALL ACCURATE THERMOMETERS IN HOT HOLDING UNIT.

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

STORE MOP HEADS UPRIGHT TO PREVENT PEST BREEDING.

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

BOTTOM OF PREP TABLES WITH WORN SURFACES. INSTRUCTED TO REPAIR OR REPLACE SAME.

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

ALL EQUIPMENT NEEDS CLEANING, FREE OF DEBRIS AND GREASE INCLUDING STOVE, OVENS, FRYER AND FRYER CABINETS, CABINETS AND TRACKING OF DOORS UNDERNEATH STEAM TABLE, MOTORS OF ALL COOLERS, ALL COOLERS INCLUDING RUBBER MOLDING AND DOOR TRACKING, CAN OPENER...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN CORNERS, UNDER AND BEHIND HEAVY EQUIPMENT NEEDS DETAILED CLEANING TO REMOVE DEBRIS BUILD-UP. REPLACE DAMAGED AND MISSING FLOOR TIL...

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

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS, CRACKS, CREVICES, ETC IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, AND ELECTRICAL OUTLETS, UNDER SINKS IN WASHROOM AND PREP AREAS, ETC IN ALL AREAS. CLEAN WALL VENT...

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

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 NEEDED ABOVE 3-COMPARTMENT SINK AND PREP AREA.

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

REPAIR LEAKING DRAINPIPES UNDER 3-COMP SINK AND WASHBOWL IN EMPLOYEE WASHROOM.

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

CLUTTER IN REAR STORAGE TRAILER. INSTRUCTED TO REMOVE ANY UNNECESSARY ARTICLES AND ORGANIZE AREA. STORE MOPHEADS UPRIGHT TO PREVENT INSECT BREEDING.

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

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. OBSE...

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

ICE MACHINE DOOR IN POOR REPAIR. REPAIR SAME. BOTTOM OF PREP TABLES WITH WORN SURFACES. INSTRUCTED TO REPAIR OR REPLACE SAME.

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

ALL EQUIPMENT NEEDS CLEANING, FREE OF DEBRIS AND GREASE INCLUDING STOVE, OVENS, FRYER AND FRYER CABINETS, CABINETS AND TRACKING OF DOORS UNDERNEATH STEAM TABLE, MOTORS OF ALL COOLERS, ALL COOLERS INCLUDING RUBBER MOLDING AND DOOR TRACKING, CAN OPENER...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN CORNERS, UNDER AND BEHIND HEAVY EQUIPMENT NEEDS DETAILED CLEANING TO REMOVE DEBRIS BUILD-UP, DEAD ROACHES, ETC. REPLACE DAMAGED ...

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

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS, CRACKS, CREVICES, ETC IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, AND ELECTRICAL OUTLETS, UNDER SINKS IN WASHROOM AND PREP AREAS, ETC IN ALL AREAS. CLEAN WALL VE...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELD NEEDED ABOVE 3-COMPARTMENT SINK.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.

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

UTILITY SINK DISCONNECTED. INSTRUCTED TO RECONNECT. REPAIR LEAKING DRAINPIPES UNDER 3-COMP SINK.

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

CLUTTER IN REAR STORAGE TRAILER. INSTRUCTED TO REMOVE ANY UNNECESSARY ARTICLES AND ORGANIZE AREA. STORE MOPHEADS UPRIGHT TO PREVENT INSECT BREEDING.

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

ICE MACHINE DOOR IN POOR REPAIR. REPAIR SAME. BOTTOM OF PREP TABLES WITH WORN SURFACES. INSTD TO REPAIR OR REPLACE SAME.

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

ALL EQUIPMENT THRU-OUT NEEDS CLEANING, FREE OF DEBRIS INCLUDING CABINETS AND TRACKING OF DOORS UNDERNEATH STEAM TABLE, MOTORS OF ALL COOLERS, ALL COOOLERS INCLUDING RUBBER MOLDING AND DOOR TRACKING, CAN OPENERS, ALL STORAGE SHELVES THRU-OUT, AND MEAT...

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

FLOOR IN CORNERS, UNDER AND BEHIND HEAVY EQUIPMENT NEEDS DETAILED CLEAING TO REMOVE DEBRIS BUILD-UP.

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

LIGHTSHIELD NEEDED ABOVE 3-COMPARTMENT SINK.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.

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

UTILITY SINK DISCONNECTED. INSTD TO RECONNECT.

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

CLUTTER IN REAR STORAGE TRAILER. INSTD TO REMOVE ANY UNNECESSARY ARTICLES AND ORGANIZE AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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 REMOVE SINGLE SERVICE CARDBOARD BOX FOR HOLDING...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REAR WOODEN SHELF OVER 3 COMP SINK NEED REPAIR OR REPLACING.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DELI CASE NEAR THE FRONT REGESTER NEED SOME CLEANING,ALSO MOULDING AT THE REAR REACH IN COOLER.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS IN THE SOUTHWEST CORNER NEAR FRONT NEED SOME CLEANING.

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

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...

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUTS USE REPAIR UNUSEDEQUIPMENT IN THE REAR