The Continental

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

CLEAN FLOOR OF FOOD DEBRIS IN BUTCHER AREA AND BANQUET COOLER.

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

OBSERVED BLOWN LIGHT BULBS UNDER THE HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED THE COLD WATER KNOB AT THE REAR EXPOSED HAND SINK IN DISREPAIR. INSTRUCTED TO REPAIR THE COLD WATER KNOB.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED SALMON AT 46.1F, CUT FRUIT AT 60.0F, CUT TOMATOES AT 49.1F, EGGS AT 61.1F, CHEESE AT 60.8F. MANAGEMENT VOLUNTARILY DISCARDED 17# OF FOOD WORTH $50. CRITICAL VIOLATION 7-38-005...

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. CRACKS AND CREVICES NOTED ON WALLS AT COFFEE STATION. INSTRUCTED TO SEAL.

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. PEELING PAINT NOTED ON CEILING ABOVE PASTRY PREP TABLE AND ALSO AROUND WINDOW FRAME. MUST REMOVE PEELING PAINT AND REPAIR DETERIORATED CEILING.

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. REGRIGERATION THERMOMETER NOT IN A CLEAR VIEW. MUST PLA...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

AN EXPOSED HANDSINK IS NEEDED AT THE FRONT SERVING/PREP AREA OF THE HOT BUFFET LINE IN DINING ROOM. Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.

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

SNEEZE GUARDS MUST EXTEND TO ALL OPEN FOOD THAT WILL BE SERVED TO GUESTS AT THE SELF-SERVICE BUFFET LINE (CLOSE TO THE ENTRANCE). All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in g...