PASS 5 violations 1 CRITICAL
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NOTED EXPOSED HAND SINK CABINET IN REAR FOOD PREP AREA IN POOR REPAIR. INSTRUCTED TO REPLACE OR REPAIR AND ALSO MUST REPAIR COUNTER SHELF BEHIND FRONT SERVICE COUNTER. MUST BE SMOOTH AND EASILY CLEANABLE.
The walls and ceilings shall be in good repair and easily cleaned. NOTED WALL BASE BEHIND ICE MACHINE IN THE BASEMENT IN POOR REPAIR. INSTRUCTED TO SEAL AND FIX.-------MUST REMOVE PEELING PAINT ON CEILING INSIDE LADIES WASHROOM AND REPAINT.
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. INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
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 FOR INTERNAL TEMPERATURE OF HOT AND COLD FOOD PRODUCTS.
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 UNNECESSARY ARTICLES STORED ON TOP OF REACH-IN COOLER IN THE KITCHEN AREA TO PREVENT RODENT AND INSECT HARBORAGE.