POMPEI BAKERY.

FOUND KITS ON PREMISES AND A PROCEDURE. KITS MISSING THE APPROPRIATE DISINFECTANT TO KILL THE NOROVIRUS; MUST PROVIDE THE APPROPRIATE DISINFECTANT. PRIORITY FOUNDATION VIOLATION 7-38-005. ADDITIONAL TIME GRANTED TO OBTAIN.

INSTRUCTED TO CLEAN THE INTERIOR PANEL OF THE ICE MACHINE AND MAINTAIN. INSTRUCTED TO CLEAN THE BLADE AT THE CAN OPENER ON THE PREP TABLE. INSTRUCTED TO CLEAN THE EXTERIOR SURFACE AND INTERIOR BOTTOM OF THE FRYERS TO REMOVE GREASE BUILD UP.

INSTRUCTED TO CLEAN FLOOR DRAINS IN KITCHEN WHERE NEEDED. INSTRUCTED TO CLEAN THE INTERIORS OF LIGHT SHIELDS IN KITCHEN WHERE NEEDED. INSTRUCTED TO PAINT CEILING VENTS IN KITCHN THAT ARE RUSTED.

AN ADDITIONAL 10 PEOPLE HAVE THE CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE SINCE LAST INSPECTED (2019); INSTRUCTED THAT ALL MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING. ONE MANAGER HAS A VALID ALLERGEN CERTIFCATE.

NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

SIDE EMERGENCY EXIT DOOR OFF ALLEY IS NOT TIGHT FITTING. MUST CORRECT TO ELIMINATE OUTER OPENING.

ALL WIPING CLOTHS MUST BE IN CLEAN SANITIZING SOLUTION. MUST PROVIDE AT ALL TIMES.

SNEEZE GUARD AT FRONT SERVICE COUNTER IN NEED OF REPOSITIONING TO BECOME MORE EFFECTIVE AGAINST PUBLIC CONTAMINATION. CORRECT AND MAINTAIN.

CLEAN COOKING EQUIPMENT TO REMOVE ALL FOOD SPILLS. CLEAN AND MAINTAIN.

LEAKS AT VARIOUS SINK FAUCETS IN NEED OF REPAIR. CORRECT AND MAINTAIN.

FLOORS IN PIZZA PREP AREA IN NEED OF REGROUTING. MUST CORRECT AND MAINTAIN.

PA 100-0367 THE CERTIFIED FOOD MANAGER DID NOT HAVE THE ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING

NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

ALL WIPING CLOTHS MUST BE IN CLEAN SANITIZING SOLUTION. MUST PROVIDE AT ALL TIMES.

CLEAN COOKING EQUIPMENT TO REMOVE ALL FOOD SPILLS. CLEAN AND MAINTAIN.

LEAKS AT VARIOUS SINK FAUCETS IN NEED OF REPAIR. CORRECT AND MAINTAIN.

FLOORS IN PIZZA PREP AREA IN NEED OF REGROUTING. MUST CORRECT AND MAINTAIN.

PA 100-0367 THE CERTIFIED FOOD MANAGER DID NOT HAVE THE ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING

MUST REMOVE PLASTIC AND TAPE ON LOW TEMPERATURE DISH MACHINE (TO PREVENT SPLASHING WATER) IN PREP AREA, BOTH ARE PROHIBITED ON KITCHEN EQUIPMENT, REPAIR SPLASH CURTAIN.

MUST STORE SOILED LINENS IN SANITIZER WATER (BUCKET) WHILE NOT IN USE TO PREVENT CROSS CONTAMINATION.

OBSERVED APPROXIMATELY 15 LIVE SMALL FLIES ON THE WALLS AND EQUIPMENT IN REAR DRY STORAGE AREA NEAR ICE MACHINE. INSTRUCTED TO REMOVE FLIES, CLEAN AND SANITIZE THE AFFECTED AREA. CONTACT PEST CONTROL PROVIDER FOR SERVICE. SERIOUS VIOLATION 7-38-020

MUST REMOVE PLASTIC AND TAPE ON LOW TEMPERATURE DISH MACHINE (TO PREVENT SPLASHING WATER) IN PREP AREA, BOTH ARE PROHIBITED ON KITCHEN EQUIPMENT.

MUST PROVIDE STOPPERS FOR 3-COMP SINK IN REAR.

MUST STORE SOILED LINENS IN SANITIZER WATER (BUCKET) WHILE NOT IN USE TO PREVENT CROSS CONTAMINATION.

ICE BUILD-UP ON EXTERIOR OF FREEZER DOOR, INSTRUCTED TO REMOVE, CONDENSATION LEAKING ON PREP COOLER IN KITCHEN PREP AREA, INSTRUCTED TO REPAIR, CUTTING BOARD BADLY PITTED FRONT SERVICE AREA, INSTRUCTED TO REPLACE/REPAIR, SLIDING DOORS TO FRONT FROZEN DISPLAY DESSERT FREEZER IN POOR REPAIR, CRACKED, INSTRUCTED TO REPLACE, AND HANDLES MISSING TO HOT HOLDING UNIT LIDS, INSTRUCTED TO PROVIDE,

INTERIOR OF ICE MACHINE NOT CLEAN, INTERIOR OF COOKING FRYERS, AND VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

CRACKED LIGHT SHIELD IN WALK-IN FREEZER, INSTRUCTED TO REPLACE,

NO SELF-CLOSING DEVICE ON WASH ROOM DOOR, BY KITCHEN AREA, INSTRUCTED TO PROVIDE,

NO EXPOSED HAND SINK REAR PREP AREA, INSTRUCTED TO PROVIDE,

SOME COOLERS WITHOUT WORKING THERMOMETERS, MUST PROVIDE AT ALL TIMES,

CUTTING BOARDS WORN, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE AND MAINTAIN CUTTING BOARDS

METAL STEM THERMOMTERS MISSING FOR FOOD HANDLERS. INSTD TO PROVIDE SAME

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES AT HOT HOLDING LINE: TRAY OF STUFFED SAUSAGE AND CHEESE CALZONE AT 98.3F, TRAY OF VEGETABLE CALZONE AT 102.5F, TRAY OF SAUSAGE PIZZA AT 76.0F, TRAY OF PEPPERONI PIZZA AT 71.3F, TRAY OF VARIETY PIZZA RANGING FROM 75F-80F. ALSO NOTED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS IN HOT HOLDING UNIT THAT WAS SET AT 101F: TRAY OF PEPPERONI PIZZA AT 93.9F, TRAY OF SAUSAGE PIZZA AT 89.5F. ALL NOTED PRODUCT WAS VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX. 30LBS, $300 VALUE. HOT HOLDING UNIT TEMPERATURE GAUGE WAS ADJUSTED TO PROPER TEMPERATURE OF 140F. ALL NOTED FOODS WERE WITHOUT LABELS AND TIMES ON PANS AS PER PROCEDURE THAT WAS SUBMITTED TO CDPH AND TO BE FOLLOWED TO ALLOW TIME AS A MEASURE OF CONTROL. CITATION ISSUED 7-38-005A CRITICAL.

LIVE SMALL FLIES NOTED IN THE FOLLOWING AREAS: APPROX. 15 ON WALLS AND DRY STORAGE CONTAINERS, 6 LIVE FLIES ON WALL NEXT TO EXPOSED HANDSINK, APPROX. 10 ON WALLS AND SHELVING IN DISHMACHINE AREA, AND 5 FLIES IN FRONT PREP AREA. INSTD TO ELIMINATE ALL FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTD TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

CUTTING BOARDS WORN, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE AND MAINTAIN CUTTING BOARDS.

METAL STEM THERMOMTERS MISSING FOR FOOD HANDLERS. INSTD TO PROVIDE SAME.

WIPING CLOTHS IMPROPERLY STORED. INSTD TO MAINTAIN IN SANITIZING SOLUTION AT ALL TIMES.

WALK-IN MEAT COOLER FOUND AT IMPROPER TEMPERATURE. AIR TEMP RECORDED AT 44.9F. INSTRUCTED TO REMOVE ALL FOODS FOUND AT IMPROPER TEMERATURES AND HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A). SERVICE MAN ARRIVED DURING INVESTIGATION TO REPAIR UNIT.

EGGS-44.6F, SLICED PORTIONED CHICKEN-45.1F, 44.6F,50.1F. LASAGNA-46.7F AND 50.3F, CHOPPED PORTIONED CHICKEN-46.9F, 46.8F, BEEF-44.6F.-ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD/STORED AT 40 DEGREES OR BELOW. IF COOLING COOKED FOODS SHOULD USE SHALLOW CONTAINERS AND USE COOLING REGULATIONS WHICH REUQIRE ALL COOKED FOODS BE COOLED WITHIN 6 HOURS(140 TO 70 IN 2 HOURS AND FROM 70-40 IN 4 HOURS). CRITICAL VIOLATION 7-38-005(A). 85LB VALUED AT 1026.00 DISCARDED.

ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS THAT ARE STORED FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.

PAINT OR REPLACE RUSTY SHELVES AND STORAGE RACKS IN PREP COOLERS.

CLEAN AND SANITIZE ALL CUTTING BOARDS IN PREP AREAS.

CLEAN FOOD SPLATTERS, DIRT, AND RUSTY DEPOSITS FROM WALLS, CEILING TILES AND CEILING TILE FRAMES THROUGHOUT ALL AREAS WHERE PRESENT. CLEAN LIGHT SHIELDS THROUGHOUT WHERE DEBRIS, DUST, AND BROWN DISCOLORATION ARE PRESENT. CLEAN DUST BUILD-UP FROM EXHAUST VENTS IN ALL WASHROOMS.

REPAIR BROKEN HOT WATER KNOB ON RIGHT SIDE OF 3 COMPARTMENT SINK IN DISH WASHING AREA. INSTRUCTED TO PUT ALL MULTI-USE EQUIPMENT THROUGH THE DISH MACHINE UNTIL REPAIRED.

MUST REMOVE RUST FROM STORAGE SHELVES IN THE PREP AREA. MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS AND LIDS.

MUST DETAIL CLEAN THE INTERIOR OF THE FRYERS AND REMOVE GREASE BUILD UP. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

MUST DETAIL CLEAN FLOORS IN THE DISH WASHING AREAS AND IN FOOD PREPARATION AREAS.

MUST DETAIL CLEAN WALLS AND CEILINGS IN THE MAIN DISHWASHING AREA AND REMOVE DUST BUILD UP.

MUST REPAIR THE SLOW DRAIN AT THE HAND SINK IN THE BAR AREA.

PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING MULTI USE ITEMS. NO SANITIZING SOLUTION REGISTERING DURING THE FINAL RINSE CYCLE. MUST REPAIR SO THAT MULTI USE ITEMS ARE PROPERLY SANITIZED. CRITICAL CITATION ISSUED 7-38-030

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30-35 LIVE SMALL FLIES FLYING AND RESTING ON WALLS ABOVE THE BEER TAP, AROUND THE SODA DISPENSER, IN THE HALLWAY OUTSIDE OF THE CUSTOMER WASHROOMS, IN THE PREP AREA, IN THE EMPLOYEE WASHROOM AND IN THE BAR AREA. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

MUST REMOVE RUST FROM STORAGE SHELVES IN THE PREP AREA. MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS AND LIDS.

MUST DETAIL CLEAN THE INTERIOR OF THE FRYERS AND REMOVE GREASE BUILD UP. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

MUST DETAIL CLEAN FLOORS IN THE DISH WASHING AREAS AND IN FOOD PREPARATION AREAS.

MUST DETAIL CLEAN WALLS AND CEILINGS IN THE MAIN DISHWASHING AREA AND REMOVE DUST BUILD UP.

MUST REPAIR THE SLOW DRAIN AT THE HAND SINK IN THE BAR AREA.

PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

MUST PROVIDE AN ICE BIN COVER FOR CONSUMABLE ICE BINS IN THE BANQUET BAR AREA.

MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND ALL COOKING EQUIPMENT IN ALL PREP AREAS AS NEEDED. MUST REMOVE HEAVY GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

MUST DETAIL CLEAN FLOORS ALONG WALLS THOUGHOUT PREP AND STORAGE AREAS. MUST ALSO KEEP FLOORS DRY IN DISHWASHING AREAS.

MUST REMOVE DUST BUILD UP FROM WALLS AND CEILINGS IN PREP AND STORAGE AREAS AS NEEDED.

LOW TEMP DISH MACHINE NOT PROPERLY SANITIZING. NO SANITIZING SOLUTION REGISTERING DURING THE FINAL RINSE CYCLE. MUST REPAIR TO ALLOW FOR PROPER UTENSIL SANITATION. CRITICAL CITATION ISSUED 7-38-030

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 50 LIVE SMALL AND LARGE FLIES SCATTERED THROUGHOUT PREMISES. NOTED FLIES UNDER THE PREP TABLES IN THE SOUP COOLING AREA, UNDER THE THREE COMPARTMENT SINK, TWO COMPARTMENT SINK AND DISH MACHINE IN MAIN PREP AREA. ALSO NOTED FLIES ON WALLS IN THE DRY STORAGE CLOSET, IN THE EMPLOYEE WASHROOM, UNDER THE THREE COMPARTMENT SINK IN THE BANQUET BAR AREA, IN HALLWAYS AND THROUGHOUT PREMISES. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

MUST PROVIDE AN ICE BIN COVER FOR CONSUMABLE ICE BINS IN THE BANQUET BAR AREA.

MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND ALL COOKING EQUIPMENT IN ALL PREP AREAS AS NEEDED. MUST REMOVE HEAVY GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

MUST DETAIL CLEAN FLOORS ALONG WALLS THOUGHOUT PREP AND STORAGE AREAS. MUST ALSO KEEP FLOORS DRY IN DISHWASHING AREAS.

MUST REMOVE DUST BUILD UP FROM WALLS AND CEILINGS IN PREP AND STORAGE AREAS AS NEEDED.

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 35LBS OF VARIOUS TYPES OF PIZZA AND PIZZA PIE AT IMPROPER TEMPERATURES RANGING BETWEEN 80 TO 108.1 DEGREES F. (SAUSAGE,PEPPERONI,CHEESE,VEGGIE) MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

MUST DETAIL CLEAN ALL COOLERS,COOKING EQUIPMENT,PREP TABLES,SINKS AND ALL SURFACES THROUGHOUT WHERE NEEDED. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

MUST REMOVE POOLING WATER IN DISH WASHING AREAS. MUST DETAIL CLEAN FLOORS UNDER EQUIPMENT WHERE NEEDED.

PREP COOLERS AT 49 & 55 DEGREES F. MUST REPAIR SO THAT COOLER MAINTAINS 40 DEGREES F AND BELOW. (SEE COMMENTS)

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 105LBS OF COOKED CHICKEN, VARIOUS TYPES OF COOKED PIZZA(SAUSAGE,CHEESE,ETC) AND VARIOUS TYPES OF COOKED STRUDEL(BEEF,TURKEY,ETC) AT IMPROPER TEMPERATURES RANGING BETWEEN 72.6-85 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

DISH MACHINE NOT PROPERLY SANITIZING MULTI USE ITEMS DURING THE FINAL RINSE CYCLE. NO SANITIZING SOLUTION REGISTERING ON THE INTERIOR OF THE LOW TEMP DISH MACHINE DURING THE FINAL RINSE CYCLE. MUST REPAIR. CRITICAL CITATION ISSUED 7-38-030

NOTED EVIDENCE OF INSECTS ON SITE. NOTED 1 LIVE ROACH CRAWLING ON WALL BEHIND PREP TABLE. ALSO NOTED APPROXIMATELY 25-30 LIVE SMALL FLIES RESTING ON WALLS THROUGHOUT PREP AREAS,WASHROOMS,DINING AREAS AND THROUGHOUT. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

MUST DETAIL CLEAN ALL COOLERS,COOKING EQUIPMENT,PREP TABLES,SINKS AND ALL SURFACES THROUGHOUT WHERE NEEDED. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

MUST REMOVE POOLING WATER IN DISH WASHING AREAS. MUST DETAIL CLEAN FLOORS UNDER EQUIPMENT WHERE NEEDED.

MUST PROPERLY STORE MULTI-USE UTENSILS WITH THE HANDLE UP TO PREVENT FROM CONTAMINATION AT ALL TIMES.

MUST REPAINT RUSTY SHELVING RACKS AT ALL 2DR COOLERS AND REFRIGERATORS.

MUST REGROUT FLOORS AT DISH MACHINE WASHING AREA. MUST CLEAN FLOORS AT WALK-IN COOLERS TO REMOVE FOOD DEBRIS AND REMOVE ICE BUILD UP FREEZER.

MUST REPAIR LEAKY FAUCETS AT 1COMP AND 2COMP SINKS IN MAIN KITCHEN PREP AREA.

MUST PROVIDE THERMOMETERS AT ALL DESSERT COOLERS AT ALL TIMES.

All food not stored in the original container shall be stored in properly labeled containers. THE DRY SPICES AND BASES NEED TO BE LABELED AND COVERED TIGHT IN THE DRY STORE ROOM.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FRONT PASTA FREEZER IS DIRTY INSIDE AND THE GASKETS ARE CRACKED, THE ICE MACHINE DOOR INTERIOR IS DIRTY AND THE BOLTS HOLDING THE INTERIOR LIP ARE RUSTY, CLEAN AND REPAIR THE EQUIPMENT SO IT IS SMOOTH AND SANITARY. THE RACKS IN THE PRODUCE COOLER ARE DIRTY; WASH, RINSE, SANITIZE AND REPAIR THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR TILES ARE MISSING GROUT UNDER AND AROUND THE PASTA COOKER, REGROUT THE FLOORS SO THEY ARE SMOOTH AND SANITARY. THE FLOOR INSIDE OF THE REAR BAKING OVEN IS WET AND DIRTY, CLEAN THE FLOOR IN DETAIL.

The walls and ceilings shall be in good repair and easily cleaned. THE CEILING ABOVE THE REAR OVEN IS DUSTY, CLEAN OFF THE CEILING.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE SPACE BETWEEN THE DISH MACHINE AND DISH TABLE LEAKS, REPAIR SAID AREA SO IT IS SANITARY AND NO LONGER LEAKS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. BOTH CAN OPENERS ARE DIRTY, BOTH UNITS WERE CLEANED AT THIS TIME AND SANITIZED.

The walls and ceilings shall be in good repair and easily cleaned. THE EAST END OF THE WALL BEHIND STOCKPOT STOVES HAS AN OPEN GAP, SEAL THE GAP. REMOVE THE DIRTY BUILDUP ON THE WALL AND SCRAPEING STATION UNDER THE DISHMACHINE AND TABLE AREA.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Remove the rust buildup on the hood above the dishmachine.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The ice machine has a dirty door and interior, have the machine sanitized. Wash, rinse and sanitize the produce cooler fan guards.

The walls and ceilings shall be in good repair and easily cleaned. The dirty wall grout next to the dish machine rack exit was washed, rinsed and sanitized at this time.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. The bakers and front counter low boy coolers are not working, repair or remove said coolers.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The can opener, ice machine interior and the ceiling of the walk-in cooler have some debris buildup which needs to be washed, rinsed and sanitized.

The center section of the potwashing sink and the east compartment of the 2-compartment prep sink have small leaks that need to be repaired.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Wash, rinse and sanitize the ice machine door interior.

The walls and ceilings shall be in good repair and easily cleaned. Clean the dirty wall in the dishroom corner.

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. Repair clean water leaking from the dishmachine.