See Thru Chinese Kitchen

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

OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS AND MEAT. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER ...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES AT THE STEAM TABLE, INSIDE OF THE 2 DOOR PREP COOLER AND PREP AREA. OBSERVED THE FOLLOWING FOOD AT IMPROPER TEMPERATURE AT THE STEAM TABLE: GRAVY AT 130.6F. OBSERVED THE FOLLOWING...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (RICE AT 156.7F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD...

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

OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

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

OBSERVED A HAMMER IN THE WALK-IN FREEZER. EMPLOYEE STATED THAT IT IS USED TO CHIP ICE FOR SMOOTHIES. MANAGEMENT INSTRUCTED TO USE A PROPER FOOD GRADE UTENSIL FOR THIS PURPOSE.

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

DETAIL CLEAN THE FOLLOWING ITEMS: PREP TABLES, FOOD STORAGE CONTAINERS, CAN OPENER BLADE, VENTILATION HOOD AND FILTERS, STORAGE SHELVES IN THE FOOD PREP AREA AND WALK-IN COOLER, INTERIOR OF PREP COOLERS AND MICROWAVE.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER ACROSS FROM THE DEEP FRYERS WITH AN AIR TEMPERATURE OF 64F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN AND EGGS. MANAGEMENT INSTRUCTED TO ...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED EGG ROLLS AT 62.6F, SHRIMP AT 46.4-53.1F, PORK AT 48F, BEEF AT 52.9F, EGGS AT 60.6F, GARLIC IN OIL MIXTURE AT 78.1F, CHICKEN AT 69.9F. MANAGEMENT VOL...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

NO INSPECTION REPORT SUMMARY WAS DISPLAYED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

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

OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

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

DETAIL CLEAN THE FOLLOWING ITEMS: PREP TABLES, FOOD STORAGE CONTAINERS, CAN OPENER BLADE, VENTILATION HOOD AND FILTERS, STORAGE SHELVES IN THE FOOD PREP AREA AND WALK-IN COOLER, INTERIOR OF PREP COOLERS AND MICROWAVE.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

NO SMOKING REGULATIONS

NO "NO SMOKING" SIGN WAS POSTED AT THE FRONT ENTRANCE OF THE RESTAURANT. MANAGEMENT WAS GIVEN A NO SMOKING SIGN AND WAS INSTRUCTED TO POST IT AT THE FRONT ENTRANCE. CHICAGO CLEAN AIR ORDINANCE 7-32-020.

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

KNIVES IMPROPERLY STORED INBETWEEN EQUIPMENT (BACK OF COOLER AND SHELVING UNIT. INSTD TO STORE PROPERLY

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

BOTTOM SHELF OF STEAM TABLE, PREP TABLE SHELVES, AND INTERIOR BOTTOM OF FRYER CABINETS NOT CLEAN, EXCESSIVE GREASE. INSTD TO CLEAN AND MAINTAIN.

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

FLOOR UNDER COOKING EQUIPMENT WITH GREASE ACCUMULATION. CLEAN SAME AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

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

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

OVER 30 MICE DROPPINGS NOTED IN REAR ON FLOOR BY REAR AROUND HOT WATER TANK AND STORAGE CONTAINERS. INSTD TO REMOVE DROPPINGS CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR ADDITIONAL SERVICE. CITATION ISSUED 7-38-020 SE...

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

KNIVES IMPROPERLY STORED INBETWEEN EQUIPMENT (BACK OF COOLER AND SHELVING UNIT. INSTD TO STORE PROPERLY.

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

BOTTOM SHELF OF STEAM TABLE, PREP TABLE SHELVES, AND INTERIOR BOTTOM OF FRYER CABINETS NOT CLEAN, EXCESSIVE GREASE. INSTD TO CLEAN AND MAINTAIN.

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

FLOOR UNDER COOKING EQUIPMENT WITH GREASE ACCUMULATION. CLEAN SAME AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

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

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

APPROXIMATELY 20 MICE DROPPINGS NOTED SCATTERED ON FLOOR IN DRY STORAGE AREA AND IN TOILET ROOM. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

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

KNIVES IMPROPERLY STORED INBETWEEN PREP TABLES AND COOLERS. INSTD TO STORE KNIVES PROPERLY.

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

CUTTING BOARDS ON SITE WITH DEEP, DARK GROOVES, WARPED SURFACES, OPEN SEAMS AND ARE BEYOND REPAIR. INSTD TO REPLACE ALL CUTTING BOARDS AND MAINTAIN IN A CLEAN AND SANITARY MANNER. CARDBOARD LINING AND ALUMINUM FOIL ON STORAGE SHELEVES. INSTD TO REMOV...

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

THE FOLLOWING NOT CLEAN, EXCESSIVE DEBRIS ACCUMULATION: ALL SINKS, ALL STORAGE SHELVES, EXTERIOR/INTERIOR OF ALL COOLERS INCLUDING DOOR HANDLES, UNDERNEATH DOOR HANDLES, RUBBER GASKETS OF COOLER DOORS AND WIRE RACKS, MICROWAVE, CAN OPENER AND HOLDER...

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

FLOOR UNDER AND BEHIND HEAVY COOKING EQUIPMENT, UNDERNEATH FRYERS, AND ALONG WALLBASE THROUGH OUT NOT CLEAN, EXCESSIVE DEBRIS ACCUMULATION. INSTD TO 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, TOILET ROOM DOOR INCLUDING HANDLE, AND LIGHTSWITCH COVERS THRU-OUT NOT CLEAN, DEBRIS BUILD-UP. INSTD TO CLEAN AND MAINTAIN ALL SURFACES.

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

STOPPERS MISSING FOR 3-COMPARTMENT SINK. PROVIDE SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OLD WORN WIPING CLOTHS IMPROPERLY STORED. INSTD TO REPLACE WORN WIPING CLOTHS AND STORE PROPERLY IN SANITIZING SOLUTION.

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

MUST LABEL THE BULK FOOD CONTAINERS.

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

CLEAN BULK CONTAINER STORAGE SHELVES AT REAR OF FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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

CLEAN ALL FLOORS THROUGHOUT PREMISES IN THE CORNERS AS WELL AS FLOOR THEMSELVE. ELEVATE FOOD OFF FLOOR IN WALK-IN COOLER WALK-IN FREEZER (6) INCHES.

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

CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS

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

CLEAN BULK CONTAINER STORAGE SHELVES AT REAR OF FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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

CLEAN INTERIOR OF WALK-IN FREEZER, REFRIGERATORS AND PREP COOLERS. MUST CLEAN.

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

CLEAN FLOOR UNDER SHELVING AT REAR, IN WALK IN FREEZER AND IN PREP AREA. MUST CLEAN.

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

EXHAUST IN WASHROOM IN POOR REPAIR. MUST REPAIR.

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

REMOVE CLUTTER IN WASHROOM, ORGANIZE AND MAINTAIN AT ALL TIMES.

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

CLEAN KNIVES IMPROPERLY STORED INBETWEEN COOLER AND PREP TABLE. INSTD TO STORE PROPERLY.

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

EXTERIOR OF ICE MACHINE AND SIDES OF FRYERS NOT CLEAN. CLEAN AND MAINTAIN.

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

CUTTING BOARDS WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE.

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

CAN OPENER, INTERIOR BOTTOM OF COOLERS, INCLUDING GASKETS AND DOORS, INBETWEEN PREP TABLES AND COOLERS, AND STOVE TOP NOT CLEAN. CLEAN SAME AND MAINTAIN, FREE OF EXCESSIVE DEBRIS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION. FOOD DISPENSING UTENSILS IMPROPERLY STORED IN STORAGE BINS. INSTD TO STORE PROPERLY.

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 NEED CLEANING UNDER COOKING EQUIPMENT ALONG SOUTH WALL.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CLEAN LIGHT SHIELDS IN PREP AREA (DUST BUILDUP).

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEE WASHING UTENSILS AND PREPARING...

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

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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

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. OBSERVED PANS STORED ON FLOOR ALONG WALL NEAR WATE...

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. PROVIDE SHELVING FOR STORAGE INSIDE WALK-IN FREEZER.

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:INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, COOLERS, SINKS, SHELVES, FREEZER

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 NEED CLEANING UNDER COOKING EQUIPMENT (GREASE, FOOD DEBRIS), ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. ELEVATE FOOD...

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

REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.

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. ORGANIZE WALK-IN FREEZER AND REMOVE CARDBOARD BOXES...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROVIDE LONG HANDLE UTENSILS FOR DISPENSING SUGAR, CORN STARCH, FLOUR, ETC IN BULK CONTAINERS TO MINIMIZE BARE HAND CONTACT.

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. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING FOR STORAGE.

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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. ELEVATE ALL FOOD OFF FLOOR IN WALK-IN FREEZER, COOLER ...

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. REPLACE STAINED CEILING TILES IN WASHROOM.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. PROPERLY STORE ICE SCOOP IN SEPARATE CONTAINER TO...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED UNCOVERED RAW CHICKEN STORED ABOVE UNCOVERED BROCCOLI AND ONIONS INSIDE WALK-IN COOLER. INSTRUCTED MANAGER TO STORE...

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. OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED OPEN TRASH, FOOD DEBRIS, CHINESE CARRYOUT CONTAINERS, SMOOTHIE CUPS...

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. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING FOR STORAGE.

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: INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, WOKS, FRYERS, FRYER CABINETS, VENTILATION HO...

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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. ELEVATE ALL FOOD OFF FLOOR IN WALK-IN FREEZER.

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. REPLACE STAINED CEILING TILES IN WASHROOM. CLEAN ALL CEILING VENTS (DUST BUILDUP).

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. PROPERLY STORE ICE SCOOP IN SEPARATE CONTAINER T...