critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL COLD UNITS/COOLERS MUST BE KEPT AT 40F OR BELOW.
critical Plumbing & Waste
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST PROPERLY INSTALL AN EXPOSED HAND SINK AT MAIN PREP AREA, WITH HOT/COLD WATER, SOAP AND PAPER...
critical Employee Hygiene
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE SOAP AND SANITARY HAND DRYING DEVICES FOR DISH WASHING AREA EXPOSED SINK AND WASHROOM SINK.
critical Pest Activity
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. NO...
minor Sanitation
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 PROVIDE STORAGE SHELVES FOR COOLERS AND FREEZER, AND SEAL ALL RAW/BARE WOOD SHELVES.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, ALL SINKS, SHELVING UNITS, PREP TABLES, COUNTERS, TABLES, ALL EQUIPMENT THRU-OUT PREMISES.
minor Sanitation
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. MUST REPAIR FLOORS IN MOP CLOSET AND DISH WASHING AREA, REPLACE MISSING AND BROKEN FLOOR TILES WHERE NEEDED, AND CLEAN FLOORS THRU-OUT PR...
minor Pest Activity
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 REPAIR/REPAINT WALLS IN MOP CLOSET, DISH WASHING AREA AND KITCHEN, SEAL HOLES/CREVICES/CRACKS/ALL OPENINGS ON WALLS AND CEILING TO PREVENT PEST ENTRY, SEAL RAW/BARE WOOD FRAME...
minor Plumbing & Waste
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...
minor Other
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
minor Pest Activity
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE UNNECESSARY ARTICLES/UNUSED EQUIPMENT, CLEAN AND ORGANIZE THRU-OUT PREMISES TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
minor Other
NO SMOKING REGULATIONS
Smoking shall be prohibited in all public places except in designated smoking areas. MUST POST "NO SMOKING" SIGNS.