critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND FACILITIES PREP COOLER MAIINTAINING IMPROPER TEMPETURE OF 52F,AND WALK-IN-COOLER,58F. MUST HAVE COOLERS REPAIRED TO MAINTAINED 40F OR...
minor Sanitation
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 REPAIR/SEAL RAW WOOD SURFACES BEHIND COUNTER/STORAGE SHELVES,AND WOOD UNDER HAND SINK.
minor Sanitation
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 FLOORS OF DEBRIS IN FURNANCE ROOM,UNDER 3-COMP SINK.
minor Sanitation
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/SEAL WALL AT WIC,AROUND PIPES THRU-OUT PREMISES AND FURNANCE ROOM.
minor Facility Condition
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 SHIELD LIGHTS IN PREP AREA,DISH AREA.
minor Plumbing & Waste
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...