Spectrum Sports Bar & Grill

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED INTERIOR FOOD- AND NONFOOD-CONTACT SURFACES OF ICE MACHINE TO BE SLIGHTLY SOILED WITH DUST DEBRIS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF ICE MACHINE AND OTHER EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DUST DE...

IN-USE UTENSILS: PROPERLY STORED

OBSERVED ICE SCOOP NEAR THE BASEMENT AREA ICE MACHINE STORED IN BUCKET WITH SANITIZER DIRECTLY ON THE FLOOR. INSTRUCTED TO RELOCATE ICE SCOOP AND STORE IN-USE UTENSILS ON A CLEAN, DRY SURFACE BETWEEN USES AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED CONDENSATE WATER HOSE IN THE BASEMENT AREA TO BE SLIGHTLY LEAKING. INSTRUCTED TO REPAIR OR REPLACE BASEMENT AREA CONDENSATE HOSE TO ELIMINATE LEAK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BUILD UP OF GREASE AND DUST DEBRIS ALONG UTILITY PIPES AND FIXTURES ADJACENT TO VENTILATION HOOD SYSTEM ABOVE MAIN COOK LINE GRILL. INSTRUCTED TO MAINTAIN VENTILATION HOOD SYSTEM OF ADEQUATE NUMBER AND CAPACITY TO PREVENT BUILD UP OF GREASE,...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE.MUST PROVIDE WHERE THEY CAN BE LOCATED AND SERVICED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBERVED THE BASE OF THE HAND SINK BEHIND THE BAR WITH A LEAK. MUST REPAIR AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING/NOT WORKING AT LEFT SIDE AND MIDDLE COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED FLOUR, RICE AND SUGAR OUT OF THE ORIGINAL CONTAINERS AND IN BULK CONTAINERS IN DRY STORAGE IN BASEMENT WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED SOILED WIPING CLOTHS STORED ON 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MEAT INSIDE THE WALK IN FREEZER STORED WITH PLASTIC GROCERY BAG. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLES INSIDE OF EMPLOYEES TOILET ROOM IN THE BASEMENT. INSTRUCTED TO PROVIDE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE IN THE WASHROOM. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. INSTRUCTED TO PROVIDE...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT THAT READS: ...

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.

PREVIOUS CORE VIOLATION CORRECTED

NOTED CONTINUED NON COMPLIANCE FROM REPORT #2386596 ON 8/27/20. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (47) 4-501.12: OBSERVED DARK STAINED AND DEEP CUTS ON CUTTING BOARDS THROUGHOUT PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN SURFACES THAT CAN ...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED DARK STAINED AND DEEP CUTS ON CUTTING BOARDS THROUGHOUT PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN SURFACES THAT CAN BE PROPERLY CLEANED AND SANITIZED. MUST MAINTAIN

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED INTERIOR SURFACES OF 2 DOOR UPRIGHT REFRIGERATION UNIT IN PREP AREA IN NEED OF CLEANING. MUST MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED SLOW DRAINING HAND SINK IN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.

51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED INADEQUATE IN BASEMENT STORAGE AREA NEAR ICE MACHINE AND LIQUOR STORAGE. INSTRUCTED TO INCREASE LIGHTING AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

MUST DETAIL CLEAN UNKNOWN DEBRIS FROM INTERIOR CONTACT SURFACE OF SODA NOZZLES AT BAR, INSTRUCTED TO MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW EGGS OR UNDER-COOKED MEATS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. (REFER TO HANDOUT)

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST DISCONTINUE STORING FOOD ON THE FLOOR IN THE WALK IN COOLER OR FREEZER IN THE BASEMENT, TO PREVENT CONTAMINATION. INSTRUCTED ON HOW TO PROPERLY STORE FOOD.

WIPING CLOTHS: PROPERLY USED & STORED

MUST STORE WIPING CLOTHS IN SANITIZER WATER BUCKET IN BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REPLACE BROKEN DOOR GASKETS ON 2-DOOR UPRIGHT COOLER AND 2-DOOR PREP COOLER IN REAR PREP AREA. INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST DISCONTINUE USING GROCERY BAGS TO STORE FOOD IN BOTH DEEP FREEZERS, INSTRUCTED TO USE FOOD GRADE BAGS INSTEAD, AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS THROUGHOUT REAR PREP, AND BASEMENT DRY STORAGE AREA. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR HOLE IN WALL AT THE BOTTOM OF THE BASEMENT STAIRCASE. INSTRUCTED TO REPAIR AND MAINTAIN.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Observed no paper towels or hand soap at front bar exposed hand sink. Said exposed hand sink basin was also blocked and in use as storage sink for bar utensils, cocktail shaker, strainer and stirring spoon. Also, observed no paper towels at expos...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

Observed no chemical test kit on site, at time of inspection. Instructed manager to provide chemical test kit to determine proper concentration of sanitizing solution. Manager correct violation during inspection. Serious violation 7-38-030

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

Observed missing sink stoppers at, wash and rinse sink, at 3 compartment sink in rear prep area. Instructed manager to provide. Observed aluminum foil used as liner on shelving unit under Castle oven, at rear cook line. Informed manager that all ser...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

Observed no hot water throughout facility. Hand sink water temperature @ 80.4F, and 3 compartment sink temperature @ 80.5F. Instructed must maintain hot and cold water at all times. Hot water temperature must be at minimum of 85F at handsink, and 110...

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

Found heavily soiled ice accumulation in basement chest freezer in corner. Must defrost, remove ice accumulation, clean and sanitize. Must maintain same. Found aluminium foil used as a liner on equipment at cook line. Must remove. All surfaces must...

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

Found orange, slimy mold like substance on interior ice chute inside ice machine. Must remove, detail clean and sanitize machine. Must maintain same.

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

Found several hole in the ceiling storage areas around pipes. Must fill hole to prevent pest entry. Must maintain same.

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

OBSERVED CARDBOARD BEING REUSED TO LINE SHELVING IN THE COOK LINE. INSTRUCTED TO REMOVE AND MAINTAIN THE SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. OBSERVED FROST BUILD UP IN THE KITCHEN CHEST FREEZER. INSTRUCTED TO DEFROST AND MAINTA...

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

OBSERVED GREASE AND DUST ACCUMULATING ON THE OVEN VENTILATION TUBE. OBSERVED ACCUMULATION OF RUST AND FOOD DEBRIS ON THE UNDERSIDE OF THE THREE COMPARTMENT SINK DRAINBOARDS. INSTRUCTED TO CLEAN THESE AREAS.

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

MUST DETAIL CLEAN THE FLOOR UNDER THE FRYER.

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

OBSERVED A LEAK AT THE BASE OF THE FAUCET IN THE WOMEN'S RESTROOM. MUST REPAIR.

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

MOPS WERE OBSERVED BEING STORED HEAD DOWN ON THE FLOOR NEAR THE STAIRS. INSTRUCTED TO INVERT ALL MOPS FOR STORAGE.

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

MUST PROVIDE THE PROPER ICE BIN COVERS FOR CONSUMABLE ICE BINS BEHIND THE BAR.

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

MUST DETAIL CLEAN THE INTERIOR OF THE FRYER AND THE EXTERIOR OF ALL OTHER COOKING EQUIPMENT. MUST REMOVE GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE INTERIOR AND EXTERIOR OF REFRIGERATION UNITS AND THE ICE MACHINE IN THE BASEMENT.

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

MUST DETAIL CLEAN THE FLOORS IN THE BASEMENT BEHIND THE CONTAINERS STORING ONIONS AND POTATOES. MUST REMOVE DEAD INSECTS AND OTHER DEBRIS. MUST ALSO DETAIL CLEAN FLOORS UNDERNEATH THE COOK LINE AND REMOVE EXCESSIVE GREASE AND FOOD DEBRIS.

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

MUST DETAIL CLEAN THE WALLS IN THE PREP AREA.

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

MUST INSTALL A HAND SINK IN THE BAR. MUST ALSO REPAIR THE SLOW DRAIN AT THE HAND SINK IN THE PREP AREA. MUST REMOVE FOUL ODORS IN THE MENS WASHROOM. (CLEAN OR REPAIR THE VENTILATION IF NEEDED)

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

RUBBER GASKETS NEEDED AT REACH IN COOLER AT FRONT LINE AREA. MUST REPALCE AND MAINTAIN AT ALL TIMES

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

MUST CLEAN THE INTERIOR OF REACH IN COOLERS, WALK IN COOLERS AND ALL COOKING EQUIPMENT, MUST CLEAN TO REMOVE ALL BUILD UP.

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

FLOORS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN ALONG WALL BASES AND UNDER EQUIPMENT TO REMOVE ALL FOOD SPILLS. FLOORS IN BASEMENT MUST BE KEPT DRY AND FREE FROM STANDING WATER. CORRECT 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 PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED IN ITS OWN CLEAN SANITIZED CONTAINER NOT IN ICE FOR SERVICE. MUST CORRECT AND MAINTAIN.

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

CLEAN AND MAINTAIN THE FOLLOWING: POTATO DICER IN KITCHEN, INTERIOR OF LARGE ICE MACHINE IN BASEMENT. CLEAN ALL STORAGE SHELVES AND BINS IN BASEMENT.

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

CLEAN AND MAINTAIN THE FOLLOWING; INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR SURFACES OF COOKING EQUIPMENT, HOODED AREA ABOVE COOKING EQUIPMENT WITH PEELING PAINT; REMOVE AND REPAINT WHERE NEEDED.

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

MUST CLEAN AND MAINTAIN FLOORS THROUGHOUT ESTABLISHMENT. CLEAN UNDER, AROUND AND BEHIND EQUIPMENT (COOKING, SINKS, BAR, BASEMENT STORAGE, BASEMENT STAIRS, WALK-IN COOLER ETC).

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

CLEAN INTERIORS OF LIGHT SHIELDS IN KITCHEN TO REMOVE DUST. CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT, CLEAN ATTACHED EQUIPMENT (SHELVES, CHAINS TO REMOVE DUST NOTED FROM HANGING KITCHEN EQUIPMENT). REPAIR LOWER WALLS IN BASEMENT WHERE MOLD O...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS.

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

REMOVE UNECESSARY ITEMS FROM STORAGE BINS NEXT TO STORAGE SHELVES TO AVOID CLUTTER. INSTRUCTED ON PROPER STORAGE OF WET MOPS IN KITCHEN; ADVISED TO INSTALL A MOP RACK ON WALL FOR HANGING WET MOPS.

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

UPON INSPECTION OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES OR POSTED WHILE HAMBURGERS WERE BEING PREPARED. A CITY OF CHICAGO FOOD SERVICE CERTIFIED MANAGER MUST ALWAYS BE PRESENT. SERIOUS CITATION ISSUED H000078842 13.

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

MUST REMOVE ALL ALUMINUM FOIL FROM UNDER THE GRILLS AND AT BOTTOM SHELF OF PREP TABLE AT KITCHEN. MUST DETAIL CLEAN AND SANITIZE UNDER THE MAIN GRILLS TO REMOVE EXCESS GREASE BUILD-UP, INTERIOR BOTTOM SHELVES OF ALL COOLERS AND REFRIGERATORS AT KITCH...

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

MUST CLEAN AND SANITIZE FLOORS UNDER GRILL STATION AT KITCHEN TO REMOVE FOOD SPILLS AND GREASE BUILD-UP.

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

MUST SEAL HOLES AT WALLS AROUND PIPES IN THE BASEMENT ABOVE DRY STORAGE RACKS ON THE NORTH WALL.

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

MUST REPAIR URINAL CLOSEST TO THE DOOR IN THE MEN'S RESTROOM.

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 SHELVES AND TRAYS ABOVE THE PREP COOLER ARE DIRTY. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS...

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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE 2 DOOR COOLER IS DIRTY. THE LARGE PIZZ...

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. THE FLOORS ARE DIRTY UNDER THE COOLERS IN THE KITCHEN. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM...

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. Cutting board in kitchen must be replaced, sanded/bleached bue to deep cuts/grooves.

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: soda gun holders, condensers/compressors of coolers, Interior panel of ice machine.

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 (along the walls), around corners of hwavy equipment need cleaning.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. Bathroom door in basement must be self-closing.