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CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS.(MUST STORE INVERTED)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND FLOORS NOT CLEAN AT BASEMENT.(FRONT OF BASEMENT)

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FOUND CLUTTER STORED ON SHELVING UNITS ABOVE DISHMACHINE.(TOOLS,ETC.)MUST REMOVE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED CLEAN CUTTING BOARDS STORED IMPROPERLY ON TOP OF DIRTY GREASE TRAP WITH SOILED LINEN DRYING ON TOP. MUST PROPERLY STORE ALL CLEAN CUTTING BOARDS.

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

MUST NOT USE CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT. MUST REMOVE PLASTIC WRAP FROM DEEP FRYER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST NOT USE CARDBOARD AS MATTING FOR FLOOR ON COOKS LINE.

LINEN: CLEAN AND SOILED PROPERLY STORED

WIPING CLOTHS THROUGHOUT KITCHEN MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

ALL EMPLOYEES MUST WEAR HAT/HAIR RESTRAINTS IN FOOD PREP AREA.

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. REMOVE DISH TRAYS FROM THE THIRD COMPARTMENT SINK.

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...

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.DISH MACHINE NOT MAINTAINED,NOT ABLE TO FILL UP AUTOMATICALLY WITH WATER.INSTRUCTED TO CALL A TECHNICIAN TO FIX PROBLEM.P...

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...

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. DETAIL CLEAN THE GREASE ON THE FLOOR OF THE BASEMENT AROUND THE GREASE TRAP.

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 SEAL THE OPENINGS IN THE WALLS OF THE PREP AREA.