PASS 6 violations
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, STAINED AND DEEP CUTS. MUST REPLACE AND MAINTAIN.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COUNTERS, STORAGE SHELVES, SINKS, AND INTERIOR OF REACH IN COOLERS. MUST REMOVE ALL BUILD-UP AND MAINTAIN CLEAN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH OUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT, ALL FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. MUST CLEAN AND MAINTAIN.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILINGS IN NEED OF CLEANING TO REM0OVE FOOD SPILLS, SPLATTERS AND DUST BUILD-UP. ALL WALLS MUST BE SMOOTH AND EASILY CLEANABLE. MUST CORRECT AND MAINTAIN.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP. FOWL ODOR COMING FROM 1-COMP SINK, MUST REMOVE ODOR. NO BACK-UP VISIBLE. MUST CORRECT AND MAINTAIN.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE SCOOPS MUST BE STORED IN A CLEAN SANITIZED CONTAINER. MUST CORRECT AND MAINTAIN AT ALL TIMES.