SWEET BEAN & MORE.

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. PREVIOUSLY TAGGED DISH MACHINE FROM 3-28-11 ON OLD LICENSEE HAS NOT BEEN REPAIRED AND REMAINS TAGGED HELD FOR INSPECTION AT THIS TIME. MUST REPAIR OR REMOVE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RAW WOODEN SHELVING IN REAR DRY STORAGE ROOM MUST BE PAINTED OR SEALED.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER THREE COMPARTMENT SINK AND BEHIND ICE MACHINE WITH FOOD DEBRIS ALONG BASEBOARDS. MUST CLEAN. ALL ARTICLES IN DRY STORAGE ROOM MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.

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/REPAIR BROKEN LIGHTING IN TWO DOOR TALL REACH-IN COOLER.

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 PROVIDE A NOZZLE ON THREE COMPARTMENT SINK THAT REACHES ALL THREE COMPARTMENTS. NOT JUST A SPRAYER.

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. MUST PROVIDE FOR BOTH REACH-IN FREEZERS.