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

CLEAN INTERIOR BOTTOM AND EXTERIOR OF FRYER TO REMOVE GREASE AND FOOD PARTICLES NOTED.

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

CLEAN FLOOR UNDER DISHMACHINE, FRYER AND AROUND AND BEHIND HOT WATER TANK AND ICE MACHINE.

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

CLEAN WALLS AND PIPES UNDER AND BEHIND DISHMACHINE IN BASEMENT TO REMOVE LIME BUILD UP.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NO CHEMICAL SANITIZER READING AT EITHER LOW TEMP MACHINES ON PREMISES. ONE GLASS WASHER ON FIRST FLOOR AND ONE DISHMACHINE IN BASEMENT PREP AREA. INSTRUCTED TO HAVE MACHINES SERVICED SO THAT SANITIZER FLOWS THROUGH MACHINES TO PROPERLY SANITIZE UTE...

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

NO PERSON ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPPED WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE AS REQUIRED. INSTRUCTED THAT SOMEONE WITH A CERTIFICATE MUST BE ON DUTY AT ALL TIMES FOOD IS BEING HANDLED. MUST ENROLL FOR C...

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

CLEAN INTERIOR BOTTOM AND EXTERIOR OF FRYER TO REMOVE GREASE AND FOOD PARTICLES NOTED.

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

CLEAN FLOOR UNDER DISHMACHINE, FRYER AND AROUND AND BEHIND HOT WATER TANK AND ICE MACHINE.

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

CLEAN WALLS AND PIPES UNDER AND BEHIND DISHMACHINE IN BASEMENT TO REMOVE LIME BUILD UP.

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. THERE ARE SEVERAL HOLES IN THE BAR TOP IN THE REAR BAR AREA, SEAL UP THE HOLES TO PREVENT SPILLS FROM SOAKING INTO TH...

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. THE FLOORS ARE DIRTY UNDER THE DISH MACHINE AND STOVE, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CO...

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

THE EMPLOHEE WASHROOM WALLS AND SINK ARE DIRTY, CLEAN THE WALLS AND SINK IN DETAIL. The walls and ceilings shall be in good repair and easily cleaned.

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

THE NEWLY INSTALLED FIRST FLOOR KITCHEN HAS A HAND SINK INSTALLED UNDER A STAINLESS STEEL TABLE AND IT IS NOT EASILY ACCESSABLE, MOVE OR REPLACE THE SINK SO IT IS EASILY ACCESSABLE THE FOOD HANDLERS MAKING HAND PULLED NOODLES AND OTHER FOODS.

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

FOOD HANDLERS DO NOT WEAR HAIR RESTRAINTS WHILE PREPARING FOODS. All employees shall be required to use effective hair restraints to confine hair.

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 and sanitize the ice machine door and interior. Wash, rinse and sanitize the moldy walk in cooler interior ra...

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. Clean or reseal the soiled kitchen ceilings, and repair the moldy and damaged paneling behind the dish machine.

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...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Clean and maintain the ice scoop and holder in sanitary condition.