P & P American & Chinese Food

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

RUSTED LID OF THE GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE RUST AND MAINTAIN.

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

INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF THE MICROWAVE. PREP TABLE,SHELVE UNDER THE FRONT COUNTER AND ALL THE LID OF THE BULK FOOD CONTAINERS AND MAINTAIN.

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

MUST CLEAN THE FLOOR THRU-OUT THE REAR STORAGE AREA,BEHIND THE DOOR,THE COOLERS AND MAINTAIN.

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

MUST CLEAN IN DETAIL THE FILTER/HOOD,WITH GREASE BUILD-UP,FAN GUARD OF THE REACH IN COOLER, VENT IN THE WASHROOM WITH DUST BUILD-UP. STAINED CEILING TILES AND MISSING CEILING TILES ON THE HALLWAY. MUST REPLACE CEILING TILES.

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

Cooking equipment, three compartment sink and exterior of coolers and freezers not cleaned. Instructed to detail clean and sanitize.

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

Floor along wallbase base and behind equipment not cleaned. Instructed to detail clean daily and remove grease build-up.

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

Wall along baseboard not cleaned through-out premises. Instructed to detail clean.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE ON PREMISE AT THIS TIME. INSTRUCTED MANAGER, A CERTIFIED ...

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. FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTANING: INTERIOR SURFACES OF COOLERS AND FREEZERS, COOKING HOOD AND FIL...

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. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER AND BEHIND COOKING AND COOLING EQUIPMENT, AND FLOORS IN...

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. INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE AROUND FOOD PREP AREA.

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. INSTRUCTEDTO CLEAN, REMOVE UNNECESSARY ARTICLES S...

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. INSTR...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE NEEDED WHEN POTENTIALLY HAZARDOUS FOOD ...

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. INSTRUCTED TO REMOVE CARDBOARD LINER ON SHELVES IN PREP 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. INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT (FRYER, STOVE, GRI...

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. INSTRUCTED TO CLEAN THE FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT, FRONT, PREP UNDER AND AROUND COOLERS AND FREEZERS, REAR STORAG...

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

INSTRUCTED TO RE-ATTACH SELF CLOSING DEVICE AT WASHROOM DOOR.

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. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND UN...