The Franklin Tap

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

FLOOR DRAIN NEED CLEANING, DEBRIS,ETC. INSTRUCTED TO CLEAN DRAIN AT DISH MACHINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MISSING CEILING TILES IN BACK AREA. INSTRUCTED TO INSTALL. ALSO DOOR ATTACHMENT AT BOTTOM MIDDLE OF FRONT DOOR IN POOR REPAIR, LOOSE. INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED INTERIOR OF ICE MACHINE WITH A SLIT BROWNISH SUBSTANCE BY THE ICE MAKER. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR DOOR OF WALK IN COOLER NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.

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

OBSERVED THAT FLOORS NEED RE-GROUTING NEAR WALK IN COOLER,3-COMPARTMENT SINK,DISH MACHINE AND COOLERS IN PREP AREA.MUST REPAIR ALL AREAS.

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

FLOOR DRAIN NOT CLEAN BEHIND BAR.MUST CLEAN/MAINTAIN.

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

OBSERVED EMPLOYEE AT DISHMACHINE IN FOOD PREP AREA NOT WEARING HAIR RESTRAINT.MUST PROVIDE.

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

MUST REMOVE ALUMINUM FOIL FROM THE TOP OF THE GREASE TRAP BOX LID AND FROM A LOWER SHELF PREP TABLE IN THE BACK KITCHEN ACROSS FROM THE 2DR FREEZER FOR SURFACES TO BE SMOOTH AND EASILY CLEANABKE AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND SANITIZE TOP LID COVER OF THE GREASE BOX UNDER THE 3-COMP SINK TO REMOVE ENCRUSTED GREASE AND GRIME.

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

MUST REPAIR FRONT DOOR FLOOR WHICH IS WARPED AT THIS TIME UNDER THE THRESHOLD. AT THIS TIME THE FRONT DOORS ARE RODENT PROOFED. MUST CLEAN AND SANITIZE FLOORS UNDER THE DISH MACHINE, UNDER ALL FRYERS AND AT ALL CORNERS OF THE COOKING EQUIPTMENT IN T...

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

MUST REPAIR LEAK AT THE BACK FLOW PREVENTOR AT THE MOP SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION UNTIL USED AT ALL TIMES. FOUND VARIOUS WASH CLOTHS ON PREP TABLES IN THE REAR KITCHEN AREA.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL STAFF WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. DURING INSPECTION FOUND 5 KITCHEN PREP STAFF WITHOUT THEIR CERTIFICATES. MUST PROVIDE ABOVE STATED DOCUMENT.

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

PROPERLY STORE KNIVES IN KNIFE RACK, NOT BETWEEN WALL AND KNIFE RACK. INSTRUCTED TO CLEAN/SANITIZE KNIVES AND KNIFE RACK.

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

REPAIR/SEAL COVING AT FLOOR BY MOP SINK TO PREVENT PEST HARBORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPAIR DAMAGED WEATHER STRIPPING AT BOTTOM OF FRONT DOOR TO PREVENT RODENT ENTRY.

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

MUST SEAL MIDDLE INTERIOR PANEL AT BOTTOM OF 3-COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST REMOVE EXCESSIVE ICE BUILD-UP AT INTERIOR OF 2DR FREEZER IN THE KITCHEN.

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

MUST CLEAN EXHAUST HOOD VENTS IN THE KITCHEN AREA.

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

OBSERVED A FOOD PREP STAFF MEMBER NOT WEARING A HAIR RESTRAINT. ALL FOOD PREP MUST WEAR HAIR RESTRAINTS AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR FLOOR OF BAR COOLERS MUST BE KEPT CLEAN & FREE OF DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

FRONT DOOR THRESHOLD IS BENT, MUST FIX. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DUSTY FAN GUARDS OF WALK-IN COOLER MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD DEBRIS ON EXTERIOR OF 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN EQUIPMENT.

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. OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAIN IN PREP AREA. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.

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 CLEAN AND MAINTAIN ALL UNCLEAN WALLS IN PREP AREA BEHIND COOLERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN DUST BUILD-UP ON A SMALL CEILING SECTION ABOVE SMALL COOLER IN KITCHEN; SEAL/COVER EXPOSED INSULATION ABOVE HANDSINK

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...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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. CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE SANDED/BLEACHED TO MAKE SURFACES SMOOTH/EASILY CLEANABLE.

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. FLOORS ALONG WALLBASES BEHIND HEAVY EQUIPMENT IN KITCHEN MUST BE KEPT CLEAN & FREE OF DEBRIS, INCLUDING FLOOR DRAINS. BUCKLED-UP FLOOR IN WA...

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. WALLS WITH ANY FOOD STAINS, DUSTY/GREASY FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE CLEANED. HOLES/OPENINGS AROUND PIPES ON WALL OR CEILING MUST BE SEALED.