Speedy'S Restaurant

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

CLEAN AND MAINTAIN INTERIOR OF MIXING BOWL FOR FLOOR MIXER AFTER USING IT. ALSO CLEAN INTERIOR OF REACH IN FREEZER TO REMOVE BLOOD FROM MEAT.

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

MUST CLEAN AND MAINTAIN THE INTERIOR BOTTOM OF FRYER TO REMOVE GREASE AND DUST, CLEAN EXTERIOR SURFACE OF FRYER AND GRILL TO REMOVE GREASE. CLEAN EXTERIOR OF FLOOR MIXER IN KITCHEN.

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

CLEAN FLOOR IN STORAGE CLOSET AND UNDER COOKING EQUIPMENT.

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

CLEAN WALLS BEHIND COOKING EQUIPMENT. REATTACH LOOSE WALLBASE COVING WHERE NEEDED IN KITCHEN AREA.

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

THE WALK IN COOLER WALLS AND SHELVES ARE DARK AND STAINED, RESEAL THE INTERIOR SO IT IS CLEAN AND LIGHT IN COLOR.

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

THE BASEBOARDS ARE BLACK BEHIND THE GRILL AREA, CLEAN AND PAINT THE BASEBOARDS SO THEY ARE CLEAN AND LIGHT IN COLOR. FILL IN THE HOLE IN THE FLOOR IN THE RADIATOR PIPE ACCESS.

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

THE WALL BEHIND THE GRILL IS GREASY, CLEAN THE WALL.

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./ CLEAN ALL THE STORE ROOM SHELVES THROUGHOUT PREMISES HAS DUST BUILDUP.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN THE PIZZA OVEN, MIXER, DOUGH MACHINE, GRILL, FRYER AND CABINET, HOOD AND FILTERS ABOVE AND STEAM TABLE. DEFROST AND CLEAN THE REACHIN CHEST FREEZER AND THE UPRIGHT FRE...

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 THE FLOOR IN THE PREP AREA UNDER AND BEHIND THE COOKING EQUIPMENT IN THE STORE ROOM AND IN THE BASEMENT.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS FOR THE REACHIN COOLERS.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Ov...

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. Clean and repaint the dirty front shelving and rear shelving units.

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.

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

Clean and maintain the dipping well clean.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Store wiping cloths in sanitizing solution in between use.