PASS 6 violations
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN CUTTING BOARD, VENTS ABOVE COOKING EQUIPMENT, CURTAIN HANGING UP BY PREP AREA, DRY STORAGE SHELVES IN DRY STORAGE AREA, INTERIOR OF COOLERS AND FREEZERS, TOPS AND SIDES OF COOKING EQUIPMENT, AND EXTERIOR OF BULK FRENCH FRY CONTAINERS
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, REMOVE ALL GREASE FROM BEHIND COOKING EQUIPMENT
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALL SURFACES AND REPLACES STAINED CEILING TILES VARIOUS AREAS THROUGHOUT PREMISES
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS ON LIGHT IN KITCHEN AREA
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 and Regulations of the Board of Health. MUST REPLACE EXPOSED HAND BOWL BACK IN PREP, ADDITIONAL SINK NEAR BY
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 REMOVE ALL CLUTTER FROM REAR STORAGE AREA AND UNUSED EQUIPMENT FROM PREMISES, CLEAN ALL AREAS AND BETTER MAINTAIN