Szalas Restaurant

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

EXTERIOR TOP OF DISHMACHINE AND INTERIOR PANEL OF ICE MACHINE WITH CALCIUM/LIME BUILD-UP. INSTD TO MAINTAIN SAME.

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

INTERIOR OF STOVES NEED DETAILED CLEANING.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

THE BULK FOOD CONTAINERS NOT LABELED. INSTRUCTED TO LABEL ALL OF THEM.

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

CLEAN THE FRYERS AND CABINET BELOW AND THE FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP.

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

CLEAN ALL THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP ON THEM.

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

NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED. SERIOUS CITATION GIVEN 7-38-012

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

LARGE STANDING ICE MACHINE THICK WITH BLACK SUBSTANCE AND LIME BUILDUP THROUGHOUT THE UNIT. SERIOUS CITATION GIVEN 7-38-030 THE UNIT IS TAGGED. WHEN THE ICE MACHINE IS CLEANED AND SANITIZED FAX A LETTER TO THE OFFICE SO AN INEPECTION FOR TAG REMOV...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

THE BULK FOOD CONTAINERS NOT LABELED. INSTRUCTED TO LABEL ALL OF THEM.

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

CLEAN THE FRYERS AND CABINET BELOW AND THE FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP ON THEM.

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

CLEAN ALL THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP ON THEM.

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

EXTERIOR OF COOLERS (HANDLES) NOT CLEAN. CLEAN SAME.

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

CRACKED LIGHTSHIELD IN PREP AREA. REPLACE SAME.

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

UTILITY SINK NOT ACCESSIBLE, WIRE STORAGE RACK IN FRONT. INSTD TO HAVE UTILITY SINK ACCESSIBLE.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE FOOD IS BEING PREPARED & SERVED SUCH AS (SOUP,COLESLAW,RICE).MUST BE ON ...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS IN COOLERS & BULK FOOD STORAGE CONTAINERS.

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.MUST STORE SILVERWARE PROPERLY.MUST INVERT ALL MULTI...

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 REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER,PREP TABLES,VENTILATION VENTS,ICE BUILD UP FROM COMPRESSOR UNIT IN...

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.MUST CLEAN INTERIOR & EXTERIOR OF DEEP FRYERS,SHELVING UNITS IN BOTH WALK IN COOLERS.

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.MUST CLEAN FLOOR BEHIND COOKING EQUIPMENT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN PREP AREA.

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.MUST REPAIR OR REPLACE DAMAGED DOOR SWEEPS ON FRONT & REAR DOORS.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST REPLACE CRACKED LIGHT SHIELD OVER 3- COMPARTMENT SINK IN DISH WASHING AREA.

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.WALK IN FREEZER.

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

All employees must wear garments that are clean and of washable character and nature.OBSERVED FOOD HANDLER WORK SHIRT TORN FROM UPPER CHEST DOWNWARD.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST REMOVE ICE SCOOP FROM INSIDE OF ICE IN ICE MACHINE,MUST STORE ICE SCOOP IN CLEAN CONTAINER.