T'S.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP AREA STAND UP REACH IN COOLERS (X2) DOOR GASKETS RIPPED/IN POOR REPAIR. MUST REPAIR ALL DAMAGED GASKETS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE AND FOOD DEBRIS/DUST BUILD UP ON SHELEVES IN PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR TILES BROKEN/MISSING IN PREP AREA BY REACH IN PREP COOLER AND AROUND DISHMACHINE. MUST REPAIR AND MAINTAIN DAMAGED FLOOR TILES.

The walls and ceilings shall be in good repair and easily cleaned. PLASTIC FLOOR/WALL BASEBOARDS PEELING FROM WALL. MUST REATTACH TO WALL/SEAL ALL GAPS BETWEEN BASEBOARD AND WALL.

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. THE FOLLOWING IN NEED OF REPAIR- FRONT BAR HANDWASH BOWL PIPE LEAKS, BACK BAR HOT WATER HANDLE STRIPPED, MOP SINK PIPE LEAKING. MUST REPAIR.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL EQUIPMENT, REFRGERATION UNITS, PREP TABLES ETC THROUGHOUT PREMISES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT FOOD PREP AREAS AND BEHIND BARS, ALONG WALLS AND BEHIND EQUIPMENT. REPAIR DAMAGED FLOOR IN PREP AREA NEXT TO SERVICE WINDOW.

The walls and ceilings shall be in good repair and easily cleaned. SEAL HOLES IN WALLS BEHIND FRONT BAR AND AS NEEDED THROUGHOUT PREMISES. PAINT SHELVING IN ROOM BEHIND FRONT BAR.

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. CLEAN LIGHT SHIELDS IN PREP AREA TO REMOVE GRIME.

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. PROPERLY DRAIN FURNACE AND COOLER INTO FLOOR DRAIN IN BASEMENT. CLEAN GREASE AROUND GREASE TRAP IN BASEMENT. DETERMINE SOURCE. NO EVIDENCE OF LEAKING.

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. REMOVE LARGE PIECE OF WOOD AND CRATES IN REAR TO PREVENT PEST HARBORAGE.