ROCKWELL MINI MART.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//NEED TO REMOVE CARD BOARD LINING FROM RACKS FOR CHIPS IN STORE

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN DRY STORAGE NEED CLEANING.

The walls and ceilings shall be in good repair and easily cleaned.//MUST INSTALL DOOR ON RESTROOM IN BASEMENT,REPAIR HOLE IN WALL IN RESTROOM AROUND PIPE IN WALL,CLEAN CEALING IN REAR FURNACE ROOM AREA,

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.//NEED LIGHT SHIELD ON LIGHT OVER 3COMP. SINK/NEED LIGHT IN RESTROOM IN BASEMENT AREA WITH LIGHT SHIELD

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.//NEED SELF-CLOSEING DOOR ON RESTROOM IN REAR AREA

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST INSTALL VENTILATION IN RESTROOM IN BASEMENT AREA,/ INSTALL GREASE TRAP UNDER 3COMP. SINK IN REAR AREA/INSTALL EXPOSED HAND BOWL WITH PAPPER TOWLE & SOAP./NEED BACK SIPHONAGE ON COFFEE MACHINES

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 REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES/ALL COOLERS ON PREMISES MUST BE ON AT 40F OR BELOW OR REMOVE.

All cold food shall be stored at a temperature of 40F or less.//MGMT & I OBSERVED SOUR CREAM IN REACH IN COOLER AT 45.6F-48.2F MGMT VOLUNTEERED TO PROPERLY DISCARED FOOD ITEMS $50.00 16x 8OZ CONTAINERS/ COOLER AIR TEMP AT 40.0F 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.//MUST REPAIR VENTILATION COVER ON VENTILATION IN REST ROOM

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS DRY STORAGE NEED CLEANING

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//MUST REPAIR HOLE IN FLOOR NEXT TO FURNACE TO BSMT,REPLACE ALL MISSING & BROKEN FLOOR TILE IN FRONT & REAR OF STORE/CLEAN FLOORS UNDER STOCK & IN BASEMENT.

The walls and ceilings shall be in good repair and easily cleaned.//MUST REPLACE COVES BETWEEN WALL & FLOOR IN FURNACE ROOM/REPLACE STAIN CEILING TILE IN REAR & IN STORE AREA/DETAIL CLEAN OR REPAINT WALLS THROUGHT STORE

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.//NEED LIGHTING OVER 3COMP. SINK IN REAR

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.//MUST HAVE SELF CLOSEING DOOR ON REST ROOM

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.//MUST INSTALL GREASE TRAP ON 3COMP SINK .MUST INSTALL EXPOSED HAND BOWL WITH SOAP PAPPER TOWELS IN PREP AREANEED BACK SIPHONAGE ON COFFEE MACHINES