THE FLAT TOP GRILL.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012. (PREPARIING AND SERVING COOKED RICE,CHICKEN AND ETC.)

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 PROPERLY WASH,RINSE AND SANITIZE MULTI USE ITEMS LEFT IN DIPPER WELL AND MAINTAIN. DISCARD ALL BROKEN OR CRACKED MULTI USE ITEMS. (CLEAR PLASTIC STORAGE CONTAINERS)

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS IN BASEMENT BEHIND FREEZERS AND KEEP FLOORS DRY THROUGHOUT BASEMENT. REPAIR FLOORS IN REAR BASEMENT AND MAKE SMOOTH AND EASILY CLEANABLE.

The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN WALLS UNDER SALAD BAR,UNDER DISH MACHINE AND AROUND FIRST FLOOR PREP AREA HAND SINK AND REMOVE FOOD DEBRIS.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE THE PROPER LIGHT SHEILDS AND END CAPS OVER LIGHTS IN BASEMENT PREP AND DISHWASHING AREAS.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST REPAIR VENTILATION IN 1ST BASEMENT WASHROOM AND CLEAN THE VENT IN 2ND BASEMENT WASHROOM. REPAIR HEAVILY LEAKY PIPES UNDER 3 COMPARTMENT SINK IN BASEMENT.