PASS 4 violations
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. THE FOLLOWING IN NEED OF CLEANING: COOKING EQUIPMENT, ALL CONTACT SURFACES AND INTERIOR OF REACH IN COOLERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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. MUST INSTALL DIPPER WELL TO SCOOP ICE CREAM. MUST INSTALL AND MAINTAIN AT ALL TIMES.