Roditys Restaurant

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

Found several heavily soiled cutting boards, with deep groves. Must resurface or replace. Found excessive accumulation of rust on shelves in walk in coolers in kitchen. Must remove rust or resurface. All surfaces must be smooth and easily cleanable...

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

Found deep spaces between tiles on floor in dish area, and on floor in front of walk in cooler near dish area in the kitchen. Must re-grout areas where there are large gaps in between tiles. Found water pooling in between spaces between tiles in dish...

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

Found excessive dust build up on ceiling vent, over prep area in rear of kitchen. Must remove dust, clean and sanitize to prevent contamination. Must maintains same.

FOOD HANDLER REQUIREMENTS MET

Must provide proof of food handler training for all food handling employees.

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

OBSERVED ACCUMULATION OF VEGETABLE MATTER AND GREASE ON THE SHELVING IN THE WALK IN PRODUCE COOLER AND IN THE WALK IN MEAT COOLER. OBSERVED ACCUMULATION OF DUST AND PARTICULATE MATTER IN ALL OF THE LIGHT SHIELDS THROUGHOUT THE KITCHEN. OBSERVED ACCUM...

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

OBSERVED DIRT, HEAVY BLACK STAINS, DEBRIS AND/OR GARBAGE ON THE FLOORS IN THE FOLLOWING AREAS: UNDER THE PREP TABLES NEAR THE RED UPRIGHT COOLER, UNDER THE COOKLINE, UNDER THE STEAM TABLES, UNDER THE FRYER, UNDER THE SHELVING IN THE LIQUOR STORAGE RO...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED A HOLE IN THE BASIN OF THE LEFT COMPARTMENT OF THE THREE COMPARTMENT SINK, WHERE A SCREW WAS DRILLED THROUGH THE BOTTOM OF THE BASIN, AND WATER IS LEAKING THROUGH THIS HOLE AND ONTO THE FLOOR UNDER THE SINK. INSTRUCTED TO REPAIR THE LEAK IN ...

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

OBSERVED ACCUMULATION OF VEGETABLE MATTER AND GREASE ON THE SHELVING IN THE WALK IN PRODUCE COOLER AND IN THE WALK IN MEAT COOLER. OBSERVED ACCUMULATION OF DUST AND PARTICULATE MATTER IN ALL OF THE LIGHT SHIELDS THROUGHOUT THE KITCHEN. OBSERVED ACCUM...

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

OBSERVED DIRT, HEAVY BLACK STAINS, DEBRIS AND/OR GARBAGE ON THE FLOORS IN THE FOLLOWING AREAS: UNDER THE PREP TABLES NEAR THE RED UPRIGHT COOLER, UNDER THE COOKLINE, UNDER THE STEAM TABLES, UNDER THE FRYER, UNDER THE SHELVING IN THE LIQUOR STORAGE RO...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

BSERVED THE PREP TOP COOLER NEAR THE INTERIOR KITCHEN DOOR TO BE HOLDING AT IMPROPER TEMPERATURE OF 46-50 DEGREES WHILE STORING POTENTIALLY HAZARDOUS FOODS. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE COOLER IS REPAIRED AND ...

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

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE PREP TOP COOLER NEAR THE INTERIOR KITCHEN DOOR: POTATOES, 46 DEGREES, 3 LBS/$30; FISH EGGS, 46 DEGREES, 2 LBS, $30; TSAZIKI SAUCE, 48 DEGREES, 1.5 LBS/$18; CUT ...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED EVIDENCE OF RODENT ACTIVITY ON SITE IN THE BASEMENT: NOTED 29 RODENT DROPPINGS IN THE NORTHEAST SECTION OF THE BASEMENT NEAR THE WALL, TO THE RIGHT OF THE CONVEYOR SHIPPING RAMP WHEN FACING EAST. INSTRUCTED TO ELIMINATE RODENT ACTIVITY, CLEA...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED A HOLE IN THE BASIN OF THE LEFT COMPARTMENT OF THE THREE COMPARTMENT SINK, WHERE A SCREW WAS DRILLED THROUGH THE BOTTOM OF THE BASIN, AND WATER IS LEAKING THROUGH THIS HOLE AND ONTO THE FLOOR UNDER THE SINK. INSTRUCTED TO REPAIR THE LEAK IN ...

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

OBSERVED ACCUMULATION OF VEGETABLE MATTER AND GREASE ON THE SHELVING IN THE WALK IN PRODUCE COOLER AND IN THE WALK IN MEAT COOLER. OBSERVED ACCUMULATION OF DUST AND PARTICULATE MATTER IN ALL OF THE LIGHT SHIELDS THROUGHOUT THE KITCHEN. OBSERVED ACCUM...

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

OBSERVED DIRT, HEAVY BLACK STAINS, DEBRIS AND/OR GARBAGE ON THE FLOORS IN THE FOLLOWING AREAS: UNDER THE PREP TABLES NEAR THE RED UPRIGHT COOLER, UNDER THE COOKLINE, UNDER THE STEAM TABLES, UNDER THE FRYER, UNDER THE SHELVING IN THE LIQUOR STORAGE RO...

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

OBSERVED THE WALL IN THE WALK IN LIQUOR COOLER TO BE DAMAGED ON THE COMPRESSOR SIDE: THE WALL COVERING IS DETACHING FROM THE WALL IN SEVERAL SPOTS AND IS MISSING ALTOGETHER IN MULTIPLE APPROX. 6 INCH BY 3 INCH SECTIONS AT THE BASEBOARD OF THE COOLER ...

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

OBSERVED A LEAK AT THE WASTE PIPING UNDER THE CENTER COMPARTMENT OF THE THREE COMPARTMENT SINK. OBSERVED A LEAK AT THE LEFT FAUCET HANDLE ON THE GOOSE NECK FAUCET. INSTRUCTED TO REPAIR THE LEAKS.

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

PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS. (SUGAR,FLOUR,SALT,ETC)

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NOTED A KNIFE BEING IMPROPERLY STORED BETWEEN THE BAR HAND SINK AND THREE COMPARTMENT SINKS. MUST PROPERLY STORE ALL KNIVES AND OTHER MULTI USE ITEMS.

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

PROVIDE ICE BIN COVERS FOR THE SMALL ICE BINS AT THE REAR WAIT STATION.

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

MUST DETAIL CLEAN ALL SODA GUN HOLSTERS IN THE BAR AREA. ALSO DETAIL CLEAN ALL COOKING EQUIPMENT, THE STEAM TABLE AND THE HOOD ABOVE AND THE COOKING EQUIPMENT. MUST REMOVE EXCESSIVE GREASE AND DUST BUILD UP.

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

MUST REMOVE POOLING WATER UNDER THE STEAM TABLE, UNDER THE DISH MACHINE AND THROUGHOUT WHERE NEEDED. MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES.

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

MUST DETAIL CLEAN WALLS BEHIND THE COOK LINE AND REMOVE EXCESSIVE GREASE.

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

NOTED HEAVY LEAK AT THE DISH MACHINE. MUST REPAIR. MUST ALSO REPAIR LEAKY FAUCETS AT THE BAR THREE COMPARTMENT SINK AND HAND SINK, THE WASHBOWL IN THE EMPLOYEE WASHROOM AND AT THE MOP SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION. ALSO PROVIDE SANITARY CONTAINERS TO PROPERLY STORE ALL ICE DISPENSING UTENSILS.

FOOD HANDLER REQUIREMENTS MET

PROVIDE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.

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

PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS. (SUGAR,FLOUR,SALT,ETC)

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NOTED A KNIFE BEING IMPROPERLY STORED BETWEEN THE BAR HAND SINK AND THREE COMPARTMENT SINKS. MUST PROPERLY STORE ALL KNIVES AND OTHER MULTI USE ITEMS.

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

PROVIDE ICE BIN COVERS FOR THE SMALL ICE BINS AT THE REAR WAIT STATION.

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

MUST DETAIL CLEAN ALL SODA GUN HOLSTERS IN THE BAR AREA. ALSO DETAIL CLEAN ALL COOKING EQUIPMENT, THE STEAM TABLE AND THE HOOD ABOVE AND THE COOKING EQUIPMENT. MUST REMOVE EXCESSIVE GREASE AND DUST BUILD UP.

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

MUST REMOVE POOLING WATER UNDER THE STEAM TABLE, UNDER THE DISH MACHINE AND THROUGHOUT WHERE NEEDED. MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES.

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

MUST DETAIL CLEAN WALLS BEHIND THE COOK LINE AND REMOVE EXCESSIVE GREASE.

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

NOTED HEAVY LEAK AT THE DISH MACHINE. MUST REPAIR. MUST ALSO REPAIR LEAKY FAUCETS AT THE BAR THREE COMPARTMENT SINK AND HAND SINK, THE WASHBOWL IN THE EMPLOYEE WASHROOM AND AT THE MOP SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION. ALSO PROVIDE SANITARY CONTAINERS TO PROPERLY STORE ALL ICE DISPENSING UTENSILS.

FOOD HANDLER REQUIREMENTS MET

PROVIDE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NO SANITIZING SOLUTION REGISTERING ON THE INTERIOR OF THE LOW TEMPERATURE DISH MACHINE DURING THE FINAL RINSE CYCLE. MUST REPAIR FOR PROPER UTENSIL SANITATION. CRITICAL CITATION ISSUED 7-38-030

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

DISH WASHING FACILITIES IN POOR REPAIR. THERE ARE TWO FAUCETS AT THE THREE COMPARTMENT SINK. ONE FAUCET REACHES OVER THE 1ST AND 2ND COMPARTMENT AND THE 2ND FAUCET REACHES OVER THE 2ND AND 3RD COMPARTMENT. WHEN THE HOT WATER AT THE 1ST FAUCET IS T...

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

PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS. (SUGAR,FLOUR,SALT,ETC)

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NOTED A KNIFE BEING IMPROPERLY STORED BETWEEN THE BAR HAND SINK AND THREE COMPARTMENT SINKS. MUST PROPERLY STORE ALL KNIVES AND OTHER MULTI USE ITEMS.

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

PROVIDE ICE BIN COVERS FOR THE SMALL ICE BINS AT THE REAR WAIT STATION.

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

MUST DETAIL CLEAN ALL SODA GUN HOLSTERS IN THE BAR AREA. ALSO DETAIL CLEAN ALL COOKING EQUIPMENT, THE STEAM TABLE AND THE HOOD ABOVE AND THE COOKING EQUIPMENT. MUST REMOVE EXCESSIVE GREASE AND DUST BUILD UP.

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

MUST REMOVE POOLING WATER UNDER THE STEAM TABLE, UNDER THE DISH MACHINE AND THROUGHOUT WHERE NEEDED. MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES.

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

MUST DETAIL CLEAN WALLS BEHIND THE COOK LINE AND REMOVE EXCESSIVE GREASE.

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

NOTED HEAVY LEAK AT THE DISH MACHINE. MUST REPAIR. MUST ALSO REPAIR LEAKY FAUCETS AT THE BAR THREE COMPARTMENT SINK AND HAND SINK, THE WASHBOWL IN THE EMPLOYEE WASHROOM AND AT THE MOP SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION. ALSO PROVIDE SANITARY CONTAINERS TO PROPERLY STORE ALL ICE DISPENSING UTENSILS

FOOD HANDLER REQUIREMENTS MET

PROVIDE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

ICE IN BIN AT FRONT BAR AREA USED FOR CUSTOMER DRINKS NOT PROTECTED, OPENED AND EXPOSED TO ELEMENTS. MUST PROTECT. SERIOUS VIOLATION 7-38-005(A).

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

MUST PROVIDE SPLASH GUARD AT EXPOSED FRONT HAND WASH SINK AT REAR KITCHEN AREA. MUST ALSO PROVIDE COVER FOR OPENED ICE BIN AT FRONT BAR AREA TO PROTECT ICE.

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

MUST CLEAN STORAGE RACKS IN WALK-IN COOLERS WHERE NECESSARY OF FOOD DEBRIS.

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

MUST DETAIL CLEAN/REPLACE CEILING TILES AT REAR KITCHEN AREA OF DUST BUILD-UP.

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

MUST REPAIR LEAK AT PIPE UNDER 3-COMP SINK IN KITCHEN AT REAR.

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

MUST DETAIL CLEAN AND SANITZE SHELVING INSIDE REACH IN AND WALK IN COOLERS TO REMOVE FOOD DEBRIS. ALSO CLEAN FANS TO REMOVE DUST IN COOLERS.

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

MUST DETAIL CLEAN KITCHEN FLOOR TO REMOVE FOOD DEBRI UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT. MUST ALSO REMOVE STANDING WATER ON FLOOR IN KITCHEN.

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

MUST CLEAN FILTER ABOVE COOKING EQUIPMENT TO REMOVE GREASE. NOTED LEAK AT BOTTOM AND AT FAUCET OF 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WIPING CLOTHS IN SANIZITING SOLUTION WHEN NOT IN USE.

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

The licensee shall inform the public in writing of the Chicago Department of Public Health"s Consumer Advisory relating to consuming raw and undercooked animal products.MUST PROVIDE AND POST A CONSUMER ADVISORY FOR PUBLIC VIEW RELATING TO RAW AND UND...

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.ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE SANDED AND BLEACHED OR REPLACED TO MAKE FOOD CONTACT SURFACES SMOOTH/EA...

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 DETAIL CLEAN KITCHEN FLOOR TO REMOVE FOOD DEBRI UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT.MUST ALSO REMOVE STANDING WATER ON FLOOR ...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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 FROM BASEMENT STORAGE UNUSED ITEMS I.E., ...

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. The framing around the basement stairs is loose and a possible insect harborage, clean and reseal said area. Rewra...

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. Wash, rinse and sanitize the west ice machine door and the interior of the 2-door cooler next to the broiler.

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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Repair the missing tile grout under the...

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

Use dustless cleaning methods to remove the dust on the kitchen ceiling vents.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

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

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. All food containers in coolers, including bulk foo bins must be labeled.

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. Following need cleaning: some W.I.C. shelves, fan guards of most coolers, soda gun holders- due to dust or dirt.

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. Floors under bar sinks & under some heavy kitchen equipment need cleaning.

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. Dusty ceiling vents in all bathrooms need cleaning.

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...