Spots Pizza

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

AGAIN NO VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES, NOR A CERTIFIED FOOD HANDLER ON PREMISES. NO PROOF OF ENROLLMENT TO SANITATION CLASS. PRESENTLY POTENTIALLY HAZARDOUS FOOD IN BEING PREPARED HOLD AND SERVED TO CUSTOMERS( VARIUOS KIND OF...

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

GRAY TAPE WAS REMOVED HOWEVER CAULK WAS USED TO SEAL OPENING THROUGHOUT THE UNIT,INCLUDING BY THE CUTTING BOARD.INSTRUCTED TO REMOVE AND RESEAL OPENING WITH FOOD GRADE SEALER.

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

DETAIL CLEAN INTERIOR OF DEEP FRYER,GREASE BUILD-UP.

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

CLEAN FLOOR IN DISHROOM, REMOVE DEBRIS.REGROUT FLOOR IN DISH ROOM,WATER STANDING BETWEEN FLOOR TILES

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

PROVIDE END CAPS AND LIGHT SHIELDS AT LIGHTS ABOVE THE KITCHEN PREP TABLES/COUNTERS.

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

REMOVE UNUSED HOT HOLDING UNIT OUTSIDE THE REAR DOOR.MUST CLEAN AND ORGANIZE INSIDE THE UNUSED WALK-IN COOLER, ELEVATE ITEMS NEEDED 6" OFF THE FLOOR IF NEEDED. REMOVE ALL UNUSED AND UNNECESSARY EQUIPMENT (FRYERS, COOLERS, SODA DISPENSORS) AND SIGNAGE...

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 DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES:IN STORAGE AREA BETWEEN THE SERVING/DINING AREA AND KITCHEN;ON FLOOR BY THE PIZZA OVEN AND INSIDE THE REAR STORAGE IN DINING AREA. APPROX. 30 OR MORE DROPPINGS. OUTER OPENINGS ...

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

NO VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES. MANAGER ON PREMISES HAS BEEN ENROLLED IN A CLASS SINCE 8-23-11 AND 9-1-11. REFER TO INSPECTION REPORT FROM 8-23-11, REPORT #660212, AND 9-1-11, REPORT #634447. PREVIOUS SANITARIAN STATED IN REP...

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

REMOVE ALL GRAY TAPE THAT IS USED TO SEAL DISPLAY PIZZA PREP COOLER IN THE KITCHEN, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

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

DETAIL CLEAN INTERIOR OF DEEP FRYER,GREASE BUILD-UP. INTERIOR OF UNUSED DISH MACHINE,AND INTERIOR OF DISPLAY PREP PIZZA COOLER.

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

CLEAN FLOOR IN DISHROOM, REMOVE DEBRIS. ALSO CLEAN FLOOR IN BASEMENT AREAS, REMOVE ALL LITTER AND DEBRIS.

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

CLEAN WALL UNDER THROUGHOUT THE DISH ROOM HEAVILY STAINED ,REPLACE MISSING TILE ON WEST SIDE WALL ABOVE THE SHELF. SEAL ALL GAPS AND OPENINGS IN WALL AROUND PIPES UNDER SINKS IN WASHROOMS AND IN PREP AREAS.

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

PROVIDE END CAPS AND LIGHT SHIELDS AT LIGHTS ABOVE THE KITCHEN PREP TABLES/COUNTERS AND IN WALK-IN COOLER. REPLACE DEAD BULBS THROUGHOUT.

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

PROVIDE NON-THREADED FAUCET FOR THE THREE COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO CONSPICUOUSLY PLACED THERMOMETER IN WALK-IN COOLER. MUST PROVIDE AND MAINTAIN SAME.

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

REMOVE UNUSED HOT HOLDING UNIT OUTSIDE THE REAR DOOR.MUST CLEAN AND ORGANIZE INSIDE THE UNUSED WALK-IN COOLER, ELEVATE ITEMS NEEDED 6" OFF THE FLOOR IF NEEDED. REMOVE ALL UNUSED AND UNNECESSARY EQUIPMENT (FRYERS, COOLERS, SODA DISPENSORS) AND SIGNAG...

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

INSTRUCTED TO CLEAN STAINS ON TOILET BOWLS,HAND WASH SINKS IN RESTROOMS,TOP FREEZER COVER IN BASEMENT,FILTER AND HOOD WALLS ,SHELF STORAGE ON GRILL, PLASTIC PANEL IN ICE MACINE. AND ETERIORS OF PIZZA OVEN.

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

INSTRUCTED TO REPAIR DAMAGED CEILING WALLS IN BASEMENT,AND ON 1STFL AT CORNER KITCHEN ENTRANCE STORAGE,AND IN FURNACE ROOM BY DINING.ALSO SEAL OPENING ON WALLS IN BASEMENT.

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

INSTRUCTED TO REPAIR TOILET BOWLS LEAKINK WATER ON FLOORS IN TOILET,AND SLOW DRAIN ON EXPOSE HAND WASH SINK,AND HAND WASH SINKS IN RESTROOMS.

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

FOUND FOOD HANDLERS HANDLING FOODS WITH NO HAIR RETRAINT ON,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE HANDLING FOODS AT ALL TIMES.

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOODS COOKED PORK NOT PROTECTED IN COOLER DURING STORAGE ABOVE COOKED PORK HAD RAW UNCOOKED GROUND BEEF ...

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. FO...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. FOUND PREVIOUS MINOR VIOLATIONS OF 01-20-11 REPORT #49123 #s31,32,33,34,35,38,& 40,NO...

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. INSTRUCTED TO CLEAN STAINS ON TOILET BOWLS,HAND WASH SINKS IN RESTROOMS,TOP FREEZER COVER IN BASEMENT,FILTER AND HO...

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. INSTRUCTED TO REPAIR DAMAGED CEILING WALLS IN BASEMENT,AND ON 1STFL AT CORNER KITCHEN ENTRANCE STORAGE,AND IN FURNACE ROOM BY DINING.ALSO SEAL OPENING ON WALLS IN 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...

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 ORGANIZE AND REMOVE UNNECESSARY CLUTTER IN B...

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

All employees shall be required to use effective hair restraints to confine hair. FOUND FOOD HANDLERS HANDLING FOODS WITH NO HAIR RETRAINT ON,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE HANDLING FOODS AT ALL TIMES.

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

Adequate and convenient hand washing facilities shall be provided for all employee. OBSERVED EXPOSED HAND SINK AND BOTH WASHROOMS WITHOUT PAPER TOWELS OR NOR HAND DRYING DEVICE.PAPER TOWELS PROVIDED TO WASHROOMS AND EXPOSED HAND SINK BY THE OWNER.HA...

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. INSTRUCTED TO INVERT CLEAN UTENSILS AND SINGLE SE...

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. INSTRUCTED TO PROVIDE SPLASH GUARD PROTECTION ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP TABLE SIDE.

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. MUST INSTALL AN EXPOSED HAND SINK IN FRONT SERVING AREA(SERVING OPENED FOOD,PIZZA,CHICKEN ETC.)

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. INSTRUCTED TO CLEAN DEBRIS ON EXPOSE HAND SINK AND 3COMP.SINK

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. INSTRUCTED TO MAINTAIN FLOORS IN BASEMENT WITH STANDING WATER DRY AT ALL TIMES.MUST ELEVATE BOXES OF PRODUCT THROUGHOUT 1STFL.& BASEMENT 6"...

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. SEAL HOLE BEHIND THE DOUGH MACHINE,BEHIND WASHBOWL IN WOMEN'S WASHROOM.SEAL ALL CRACKS AND CREVICES THROUGHOUT THE PREMISES.

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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL...

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. INSTRUCTED TO REMOVE CLUTTER AT EXPOSE HAND SINK AR...

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. INSTRUCTED TO INVERT CLEAN UTENSILS AND SINGLE S...

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. INSTRUCTED TO PROVIDE SPLASH GUARD PROTECTION ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP TABLE SIDE.

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. INSTRUCTED TO CLEAN DEBRIS ON EXPOSE HAND SINK AND 3COMP.SINK.

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. INSTRUCTED TO MAINTAIN FLOORS IN BASEMENT WITH STANDING WATER DRY AT ALL TIMES.MUST ELEVATE BOXES OF PRODUCT THRUOGHOUT 1STFL.& BASEMENT ...

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. INSTRUCTED TO SEAL OPENING ON WALL AT CORNER OF EXPOSE HAND SINK IN KITCHEN.

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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE A...

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. INSTRUCTED TO REMOVE CLUTTER AT EXPOSE HAND SINK ...

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

All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE : MOZZARELLA CHEESE AT TEMP OF 46.7F TO 49.6F, STORED INSIDE THE DISPLAY COOLER ,WHICH COOLER MAINTAINS TEMP OF 41.1F.FOOD DISCARD...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION:OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BL...

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. ...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. BROKEN GREASE TRAP(CORRODED ON BOTTOM)HEAVILY LEAKING SEWAGE W...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.OBSERVED LIVE ROACHES THROUGHOUT THE PREMISES,IN PREP AREA,STORAGE ,UNDER COOLERS AND JUST STROLL...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-19-2010, REPORT #88306 #32 NON FOOD CONTA...

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 UNUSED EQUIPEMENT DEEP FRYER,WALK IN UNIT,POT AND PAN, ALL SHELVING IN STORAGE AND WALK IN COOLER AS BUILD UP GREA...

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 IN FOOD PREP AREA, IS DISH AREA UNDER AND AROUND 3 COMPARTMENT SINKS, BEHIND HEAVY EQUIPMENT, IN BASEMENT REMOVE DEAD MOUSE,FLOORS U...

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. Use dustless cleaning methods.SEAL HOLE BEHIND THE DOUGH MACHINE,BEHIND WASHBOWL IN WOMEN'S WASHROOM.SEAL ALL CRACKS AND CREVICES THROUGHOUT THE PREMISES.

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. THERMOMETERS IS NEEDED IN ALL COOLERS.

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.OUTSIDE UNUSED WALK-IN COOLER HAS A LOT OF DEBRIS, GA...

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.non food contact surfaces of cooler shelving tha had rust, peeling paint shall be repair.

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.non food contact surfaces of cooler shelving, s...

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 heavy equipment, cooking equipment, not clean need detailed cleaning(corners).floors in bsmt. storage areas need detailed cleani...

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. Use dustless cleaning methods.walls in prep areas need cleaning, walls the had exposed plaster, peeling paint shall be repair.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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. Cleaning equipment shall be properly stored away fro...