Reyes Corner Grill

NON-FOOD/FOOD CONTACT SURFACES CLEAN

EXCESSIVE ICE AT INTERIOR OF DEEP FREEZER. INSTD TO REMOVE EXCESSIVE ICE AND MAINTAIN. EXCESSIVE GREASE, FOOD DEBRIS AT SIDES OF FLAT TOP GRILL/FRYER. INSTD TO DETAIL CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALL NEXT TO GRILL LINE/BEHIND MICROWAVE WITH EXCESSIVE GREASE, DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED RUSTED SHELVES IN THE REAR COLD HOLD UNIT.OBSERVED ACCUMULATION OF GREASE AND GRIME ON WHITE SHELVING ACROSS FROM GRILL, ON GRILL TABLE, AND GRILL. INSTRUCTED PERSON IN CHARGE TO REPLACE/CLEAN OR REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE CLUTTER ON SHELVING IN THE PREP AREA OF NON-ESSENTIAL ITEMS. INSTRUCTED THE PERSON IN CHARGE TO ORGANIZE AND REMOVE UNNECESSARY ITEMS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED FILTERS ABOVE THE GRILL AREA TO BE COVERED IN DARK GREASE BUILD-UP. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MILK CRATES BEING USED AS SHELVING IN REAR STORAGE AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED SLOW DRAINING THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AR...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT ORIGINAL PACKAGE.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON COUNTERS AND SHELVING UNITS MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT PREMISES AND PROVIDE ADEQUATE SHELVING UNITS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM PIPES OF COOKING EQUIPMENT,GRILL TABLES,STEAM TABLES.MUST DEFROST ICE FROM CHEST FREEZER.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO BACKFLOW DEVICE ON MOP SINK.MUST PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST SCRAPE AND PAINT CHIPPING PAINT ON WALLS IN PREP AND DISH WASHING AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN FOOD SPLATTER FROM WALLS IN PREP AND DISH WASHING AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED OUTDATED FOOD ALLERGEN TRAINING FOR FOOD MANAGERS. MUST PROVIDE CURRENT AND MAINTAIN.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURES OF TCS FOODS STORED INSIDE OF 2- DOOR PREP COOLER AND 1- DOOR REACH IN COOLER SUCH AS 1LB. SLICED TOMATO 46.2F.2LBS. SHREDDED LETTUCE 45.7F-48.2F.2LBS. DICED TOMATO 48.7F-51.7F.3LBS. COOKED POTATO 56.5F. 2LBS. COOKED SA...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED IMPROPER TEMPERATURES OF 2- DOOR PREP COOLER AT 51.3F AND 1- DOOR REACH IN COOLER AT 46.4F. WITH TCS FOODS STORED INSIDE .A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. ONCE REPAIRED EMAIL LETTER .MUST HAVE COLD HOLDING UNITS AT 41.0F OR...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT ORIGINAL PACKAGE.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON COUNTERS AND SHELVING UNITS MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT PREMISES AND PROVIDE ADEQUATE SHELVING UNITS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM PIPES OF COOKING EQUIPMENT,GRILL TABLES,STEAM TABLES.MUST DEFROST ICE FROM CHEST FREEZER.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO BACKFLOW DEVICE ON MOP SINK.MUST PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN FOOD SPLATTER FROM WALLS IN PREP AND DISH WASHING AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST SCRAPE AND PAINT CHIPPING PAINT ON WALLS IN PREP AND DISH WASHING AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED OUTDATED FOOD ALLERGEN TRAINING FOR FOOD MANAGERS. MUST PROVIDE CURRENT AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CHEST FREEZER WITH EXCESSIVE ICE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION.

PROPER COLD HOLDING TEMPERATURES

OBSERVED TCS FOODS AT IMPROPER TEMPERATURES IN FRONT PREP COOLER: EGGS @ 48.9F- 54.7F; SLICED TOMATOES @ 51.1F; DICED POTATOES @ 51.3F; CHICKEN @ 52.9F; AND SAUSAGE @ 51.1F. INSTRUCTED ALL TCS FOODS MUST BE HELD @ 41F OR LESS AT ALL TIMES WHILE IN RE...

PROPER DATE MARKING AND DISPOSITION

OBSERVED IMPROPER DATES ON PREPPED TCS FOODS INSIDE COOLERS. MUST PROPERLY LABEL ALL PREPPED TCS FOODS WITH DISCARD DATE NO MORE THAN 7 DAY FROM PREPARATION DATE. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED CONSUMER ADVISORY NOT CORRECTLY NOTED ON MENUS OR MENU BOARD. MUST PROVIDE CONSUMER ADVISORY DISCLOSURE STATEMENT, AND REMINDERS (*) NEXT TO EACH ITEM (EGGS) ON MENU IT APPLIES TO ON MENU AND MENU BOARD. PRIORITY FOUNDATION VIOLATION.

THERMOMETERS PROVIDED & ACCURATE

MUST PROVIDE THERMOMETERS INSIDE ALL REFRIGERATION UNITS. MUST MAINTAIN SAME.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED HEAVILY SOILED CUTTING BOARD ON HOT HOLD UNIT IN THE CORNER OF PREP AREA. MUST RESURFACE OR REPLACE TO PREVENT CONTAMINATION. MUST MAINTAIN SAME.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED EXCESSIVE DEBRIS BUILD UP INSIDE PREP COOLER IN FRONT PREP AREA. MUST DETAIL CLEAN AND SANITIZE COOLER. MUST MAINTAIN SAME.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD MANAGERS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED SINGLE SERVICE ITEMS IE. FORKS SPOONS, AND KNIFES IMPROPERLY STORED, INSTRUCTED TO INVERT(HANDLE UP).

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

OBSERVED THE FRONT STEAMTABLE CUTTING BOARD NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.ALSO CLEAN REAR STORAGE SHELVES.

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

OBSERVED THE FLOOR NOT CLEAN FRONT COOKING AREA, INSTRUCTED TO CLEAN UNDER AND AROUND ALL COOKING EQUIPMENT. ALSO CLEAN FLOOR IN REAR STORAGE UNDER 3 COMPARTMENT SINK.

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

OBSERVED WATER DAMAGED CEILING TILES, INSTRUCTED TO REPLACE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED BEEF AT 43.1-46.2F, CHICKEN AT 44F, CHEESE AT 48.7F, CHORIZO AT 45.4F, CUT TOMATOES AT 49.5F, HAM AT 49.8F. MANAGEMENT VOLUNTARILY DISCARDED AP...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION FROM REPORT #1480577 ON 4/9/15 NOT CORRECTED: 45 - FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS AVAILABLE. INSTD TO PROVIDE SAME. SERIOUS VIOLATION 7-42-090.

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

REPLACE THE TORN DOOR GASKETS INSIDE OF THE 2 DOOR PREP COOLER.

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

DETAIL CLEAN THE PREP TABLE BELOW THE GRILL, MICROWAVE, PREP COOLER.

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

EXTERIOR OF GREASE TRAP RUSTY. INSTD TO REMOVE RUST.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS AVAILABLE. INSTD TO PROVIDE SAME.

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

OBSERVED HEAVY ICE ACCUMULATION ON INTERIOR OF CHEST FREEZER IN FRONT PREP AREA. DEFROST AND MAINTAIN INTERIOR OF REACH IN CHEST FREEZER.

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

OBSERVED VENTS IN FRONT COOKING AREA UNCLEAN WITH DUST ACCUMULATION. CLEAN AND MAINTAIN VENTS.

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

OBSERVED INTERIOR OF REACH IN COOLER UNCLEAN WITH FOOD DEBRIS ACCUMULATION ON INTERIOR CORNERS OF SHELVING. CLEAN AND MAINTIAN ALL INTERIOR OF ALL REACH IN REFRIGERATORS.

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

OBSERVED EXCESSIVE GREASE ACCUMULATION ON INTERIOR OF FRYER AND AROUND GRILL. CLEAN AND MAINTAIN INTERIOR OF FRYER AND AROUND GRILL.

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

OBSERVED FLOORS UNCLEAN UNDER AND BEHIND LARGE EQUIPMENT. CLEAN AND MAINTAIN ALL FLOORS.

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

OBSERVED WALLS IN REAR PREP AREA UNCLEAN. CLEAN AND MAINTAIN WALLS.

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

INTERIOR OF CHEST FREEZER WITH EXCESSIVE ICE BUILD-UP. DEFROST SAME.

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

VENT IN REAR WITH DUST ACCUMULATION. CLEAN SAME.

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

3-COMPARTMENT SINK FAUCET LEAKING. REPAIR SAME.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.

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

DEFROST AND CLEAN THE REACHIN CHEST FREEZER THICK WITH ICE BUILDUP IN IT. CLEAN THE GASKETS AND INTERIOR OF THE REACHIN COOLER.

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

CLEAN THE FLOOR IN THE PREP AREA HAS SOME GREASE BUILDUP AND IS SLIPPERY. ALSO CLEAN THE FLOOR IN THE REAR AREA ALONG THE WALLS AND IN THE CORNERS AND UNDER THE HEAVY EQUIPMENT HAS DUST BUILDUP.

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

SEAL HOLES AROUND THE SINK PIPES SO NO INSECT OR RODENT HARBORAGE.

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

CLEAN ALL THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP.

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

PLASTIC LINING ON STORE SHELVES. REMOVE SAME SO AS SURFACES TO BE SMOOTH AND EASILY CLEANABLE.

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

ALL COOKING EQUIPMENT INCLUDING FRYERS, FLAT TOP GRILL AND STOVE NOT CLEAN, EXCESSIVE FOOD DEBRIS. CLEAN AND MAINTAIN SAME.

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

WALL BEHIND 3-COMPARTMENT SINK NOT CLEAN. CLEAN SAME.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL FOOD STORAGE CONTAINERS.

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

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE FOIL FROM LID OF GREASE TRAP AT 3-COMPARTMENT SINK.

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

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN STORAGE RACK,VENTILATION VENT,EXTERIOR OF COOKING EQUIPMENT,FOOD DEBRI FROM REAR DOOR.MUS...

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

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FOOD DEBRI FROM FLOOR ALONG WALLBASES THROUGHOUT.

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

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS AROUND PIPES THROUGHOUT.MUST CLEAN WALL IN PREP AREA.

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

Inspector Comments: 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 C...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF SLIDING GLASS DOOR COOLER AT 55.5F WITH MILK & CREAM STORED INSIDE USED FOR C...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED INSIDE OF 2-DOOR PREP COOLER & SLIDING GLASS DOOR COOLER.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PANCAKE MIX 49.8F,FRENCH TOAST M...

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.OBSERV...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED OUTSIDE GARBAGE DUMPSTER LIDS DAMAGED,ENCRUSTED FOOD & GREASE DRIPPING FROM LID OF OUTSIDE GREASE CONTAINER...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL FOOD STORAGE CONTAINERS.

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.MUST REMOVE FOIL FROM LID OF GREASE TRAP AT 3-COMPARTMENT SINK.

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.MUST CLEAN STORAGE RACK,VENTILATION VENT,EXTERIOR OF COOKING EQUIPMENT,FOOD DEBRI FROM REAR DOOR.MUST DEFROST CHEST FREE...

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.FOOD DEBRI FROM FLOOR ALONG WALLBASES THROUGHOUT.

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.MUST SEAL OPENINGS AROUND PIPES THROUGHOUT.MUST CLEAN WALL IN PREP AREA.

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...