PASS 6 violations
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE A SPLASHGUARD AT EXPOSED HANDSINK NEXT TO 3 COMP SINK AREA.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES A DETAIL CLEANING MANUAL CAN OPENER,HOUSING ATTACHED,INTERIOR/EXTERIOR OF DISPLAY COOLERS,CUTTING BOARDS,UPPER PANEL OF ICE MACHINE,SPRAYER ATTACHED TO 1 COMP SINK.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS REQUIRE A DETAIL CLEANING THROUGHOUT INCLUDING FLOOR DRAINS.
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 REPAIR FRONT SERVICE EXPOSED HANDSINK SLOW DRAINING,DETAIL CLEAN DUST ACCUMULATIONS ON VENTILATION COVERS ABOVE MIXER EQUIPMENT ALSO ELECTRIC 2 DOOR OVEN MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.
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 CLEAN,ORGANIZE STORAGE AREAS,REMOVE UNNECESSARRY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.