Skrinechops

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO HOT RUNNING WATER AT THE THREE COMPARTMENT SINK, EXPOSED HAND SINK AND THE 1 COMPARTMENT SINK ON SITE. NOTED WATER AT 61.3 DEGREES F. MUST MAKE NECESSARY REPAIRS AND RESTORE HOT RUNNING WATER TO ALL SINKS. CRITICAL CITATION ISSUED 7-38-030

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

HANDWASHING FACILITIES FOR EMPLOYEES NOT READILY ACCESSIBLE. NOTED PAPER RECEIPTS, MAIL AND 4 50 ML SAMPLES OF LIQUOR BEING STORED ON TOP OF AND ON THE INTERIOR OF THE ONLY EXPOSED HAND SINK IN THE FOOD PREPARATION AREA. INSTRUCTED MANAGER TO REMOV...

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

MUST DETAIL CLEAN THE COOKING EQUIPMENT AND THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT. MUST DETAIL CLEAN THE VENT COVER OVER THE PREP AREA AND REMOVE HEAVY DUST.

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

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 IN PREP AREA. MUST REPLACE STAINED CEILING TILES IN THE WOMENS WASHROOM.

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

MUST REPAIR THE LEAK AT THE OVERHEAD BACK FLOW DEVICE AT THE REAR MOP SINK. MUST REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK.

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

MUST REMOVE CLUTTER FROM THE INTERIOR OF THE MOP SINK IN THE FOOD PREPARATION AREA TO ALLOW FOR PROPER USE AND INSPECTION.

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

THE FOLLOWING IN NEED OF CLANING: ALL COOKING EQUIPMENT TO REMOVE GREASE BUILD UP, INTERIOR OF REACH IN COOLER, INTERIOR OF HOT BOX AND PREP TABLES. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS UNDER ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

HOOD VENTILATION ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF GREASE AND SMOKE RESIDUE. LEAK AT FAUCET AT 3 COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

MUST DETAIL CLEAN AND MAINTAIN THE EXTERIOR OF THE GREASE TRAP.

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

MUST DETAIL CLEAN AND MAINTAIN THE FLOORS UNDER/AROUND ALL HEAVY EQUIPMENT.

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

MUST DETAIL CLEAN AND MAINTAIN WALLS AROUND SINKS AND COOKING EQUIPMENT.

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

MUST FIX AND MAINTAIN THE LEAK AT THE BASE OF THE 3-COMP. SINK.

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

FOUND WALLS NOT CLEAN BY/ABOVE 3COMPARTMENT SINK.

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

FOUND HOOD EXHAUST NOT CLEAN.

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. REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR AND MAINTAIN DAMAGED DOOR GASKETS.

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. OBSERVED FOOD/GREASE BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN AND MAINTAIN FILTERS.

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...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Found no city of chicago sanitation manager on premises while handling potentially hazardous food. (handles beef,stea...

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. Found ceiling exhaust ducts not clean.