TONYS CHINESE AMERICAN RESTAURANT.

MUST DATE AND LABEL ALL COOKED AND PREPARED FOODS INSIDE COOLERS

MUST REPLACE STAINED CUTTING BOARDS IN PREP AREA, AND RUSTY WIRE SHELVING IN COOLER AREA

MUST CLEAN TOPS AND SIDES OF COOKING EQUIPMENT, SHELVES IN COOLERS AND COUNTER TOP AREA

FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT PREMISES NEEDS DETAILED CLEANING

WALL BY THREE COMPARTMENT SINK NEEDS RESEAL

MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK AND REPLACE BROKEN KNOB AT EXPOSED HAND SINK IN KITCHEN AREA

MUST REMOVE ALL CLUTTER IN REAR STORAGE AREA, CLEAN AND BETTER ORGANIZED

Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.

Multi use utensils not properly stored. Instructed to invert utensils to prevent contmaination before use.

Prep counter and shelves rusted. Instructed to remove rust and apply non-toxic sealant.

Coolers, storage shelves under prep tables, prep tables, cutting boards and cooking equipment not cleaned. Instructed to detail clean and sanitize daily.

Floor under equipment and along wallbase not cleaned. Instructed to detail clean daily.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR GARAGE/STORAGE AREA.

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 and Regulations of the Board of Health. INSTRUCTED TO REPAIR LOOSE EXPOSED HAND SINK IN THE KITCHEN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD DEBRIS ALONG WALLS AND IN ALL CORNERS IN THE KITCHEN.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REORGANIZE, REMOVE ALL UNNECESSARY ARTICLES STORED IN REAR STORAGE (GARAGE) ROOM TO PREVENT RODENT AND INSECT HARBORAGE.