Revolution Brewing

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.FOUND APPROXIMATELY 45 LIVE FRUIT FLIES IN VARIOUS BASEMENT STORAGE AREAS,EMPLOYEE CHANGING AREA,SOUTH END BREWERY AREA SAME LOCATION.MUST REMOVE SAID FLIES,DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,REMOVE CLUTTERED CONDITIONS,MAINTAIN FLOORS DRY AT ALL TIMES,PEST CONTROL CO SERVICE NOW RECCOMENDED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS INCLUDING BREWERY,BASEMENT AREAS REQUIRE DETAIL CLEANING.

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.ELECTRIC OVEN ON WHEELS IN KITCHEN MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.

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.MUST CLEAN,ORGANIZE EMPLOYEE CHANGING AREA,BASEMENT STORAGE AREAS REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.WIPING CLOTHS MUST BE STORED IN SANITIZING SOLUTION,MAINTAIN.

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.FOUND FRONT MAIN DOUBLE DOORS TO ESTABLISHMENT NOT RODENT-PROOFED APPROXIMATELY 1/2"MODE OF ENTRY ACROSS THE BOTTOM OF SAID DOORS.MUST RODENT PROOF DOORS TO FOOD ESTABLISHMENT AS REQUIRED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FOUND FLOORS BENEATH HOT COOKING EQUIPMENTS WITH GREASE BUILD-UP,DETAIL CLEAN FLOORS THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned.WALLS IN PASTRY FOOD PREP AREA MUST BE SMOOTH,EASILY CLEANABLE,SEAL OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES IN DRY STORAGE ROOM IN BASEMENT.

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.FOUND WATER LEAKING AT PIPE BENEATH EXPOSED HANDSINK IN KITCHEN,DETAIL CLEAN VENTILATION COVERS TO REMOVE DUST BUILD-UP THROUGHOUT.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Wiping cloths must be stored in sanitizing solution.