RIVER NILE RESTAURNAT.

CUTTING BOARDS STAINED, WITH DEEP, DARK GROOVES. REPLACE SAME.

KNIVE RACK, INTERIOR BOTTOM OF COOLERS INCLUDING DOORS AND RUBBER GASKETS NOT CLEAN. CLEAN SAME.

STOCK ON FLOOR. ELEVATE 6 INCHES.

INTERIOR OF HOOD NOT CLEAN, GREASE/DUST ACCUMULATION. CLEAN SAME AND MAINTAIN.

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

COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP AND GREASE. MUST CLEAN AND MAINTAIN.

FLOORS IN FRONT PREP AREA IN NEED OF CLEANING TO REMOVE FOOD SPILLS UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.

WALLS IN FOOD PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER.

All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR OF REACH IN FREEZER. CLEAN AND MAINTAIN AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN FRONT PREP AREA IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALL IN REAR PREP AREA IN NEED OF REPAIR. PEELING PAINT AT CEILING AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. REAR HAND SINK SLOW DRAINING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. THERMOMETERS MUST BE VISIBLE IN ALL REACH IN COOLERS. MUST CORRECT AND MAINTAIN.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED AT THIS TIME. GARBAGE COVERING GROUND UNDER AND AROUND DUMPSTER. MUST MAINTAIN AREA AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. OUTSIDE GARBAGE AREA NOT MAINTAINED.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL MULTI USE UTENSILS MUST BE CLEANED, SANITIZED AND KEPT IN A CLEAN SANITIZED LOCATION. MUST CORRECT AND MAINTAIN AT ALL TIMES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARDS NEEDED. WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT, PREP TABLES, SINK, AND FRYERS IN NEED OF CLEANING. MUST CLEAN ALL REACH IN COOLERS AND FREEZERS TO REMOVE ALL FOOD SPILLS. MUST CLEAN TO REMOVE ALL BUILD-UP. MUST MAINTAIN AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN FRONT PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF DEBRIS FROM FOOD SPILLS. FLOORS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE HEAVY BUILD UP UNDER COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS THROUGHOUT FRONT AND REAR PREP AREAS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN REAR PREP AREA IN NEED OF PROPER SHEILDS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM DOOR IN NEED OF SELF CLOSING DEVICE. MUST INSTALL AND MAINTAIN AT ALL TIMES.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. LEAK AT 3 COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. MUST INSTALL THERMOMETERS IN ALL REACH IN COOLERS. CORRECT AND MAINTAIN AT ALL TIMES.