ORANGE.

ALL CUTTING BOARDS THRU-OUT PREMISES MUST BE REPLACED DUE TO DARK, DEEP GROOVES. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

A SEPARATION OR PARTITION WALL IS NEEDED AROUND A SHELVING (FOR CLEAN UTENSILS/EQUIPMENT & FOOD PRODUCTS), THAT IS LOCATED IN THE HALLWAY TOWARDS THE PUBLIC BATHROOMS; OR MOVE THIS SHELVING AWAY FROM PUBLIC ACCESS. The walls and ceilings shall be in good repair and easily cleaned.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CHIPPED CUTTING BOARD AT JUICE BAR PREP TABLE, INSTRUCTED TO REPLACE.

All utensils shall be thoroughly cleaned and sanitized after each usage. HEAVY DUST BUILD-UP NOTED ON WALK-IN COOLER FAN COVER, INSTRUCTED TO CLEAN.

The walls and ceilings shall be in good repair and easily cleaned. MUST PROVIDE DURABLE SMOOTH SURFACE ON WALL BEHIND JUICE BAR STATION.

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. INADEQUATE LIGHTING INSIDE WALK-IN COOLER, INSTRUCTED TO PROVIDE BETTER LIGHTING.

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. Low temperature dishmachine not sanitizing (0 ppm chlorine) while used. Instructed manager to repair machine, must sanitize at 100 ppm chlorine. Must temporaily wash, rinse and sanitize all multi-use utensils at 3-compartment sink. Citation issued, ticket #H000057374 10.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Observed premises using plastic milk crates to elevate items off basment floor. Must remove crates and provide additional shelves to elevate all items off floor.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed food build up inside prep coolers door rubber gaskets. Must clean all unclean gaskets.

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. Pot wash 3-compartment sink pipes leaking under compartments (left and right hand sides). Must repair and maintain sink.