Turners Family Dining

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

CLEAN THE FOLLOWING: ALL SHELVES THROUGHOUT, ALL UNUSED EQUIPMENT(INTERIORS & EXTERIORS), CABINET UNDER EXPOSED HAND SINK IN FOOD PREP AREA, HOOD & FILTERS ABOVE COOKING EQUIPMENT, OVENS, DEEP FRYERS, STEAM TABLE UNITS, COUNTERS, PREP TABLES, COOLERS...

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

DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN EVERY ROOM.

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

CLEAN THE FOLLOWING: ALL WALLS, DOORS, CEILINGS, LEDGES AND BASEBOARDS THROUGHOUT. REPLACE STAINED CEILING TILES IN CUSTOMER PICK-UP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE MISSING SHIELDS ON LIGHTS IN FOOD PREP/DISHWASHING AREAS.

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

MUST REPAIR FAUCET AT MOP SINK, NEED 3 STOPPERS FOR 3 COMP. SINK.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NO PEST CONTROL LOG BOOK PROVIDED AT TIME OF INVESTIGATION-MUST PROVIDE-CITATION ISSUED-SERIOUS-7-38-020

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GARBAGE AREA NOT PROPERLY MAINTAINED. GARBAGE & DEBRIS NOTED ALL OVER GROUND IN CORAL-MUST KEEP AREA CLEAN-CITATION ISSUED-SERIOUS-7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED MGR. ON PREMISES OR VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AND VISIBLE TO CUSTOMERS-CITATION ISSUED-SERIOUS 7-38-012

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES

In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. NO SOAP IN EMPLOYEE...

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

CLEAN THE FOLLOWING: ALL SHELVES THROUGHOUT, ALL UNUSED EQUIPMENT(INTERIORS & EXTERIORS), CABINET UNDER EXPOSED HAND SINK IN FOOD PREP AREA, HOOD & FILTERS ABOVE COOKING EQUIPMENT, OVENS, DEEP FRYERS, STEAM TABLE UNITS, COUNTERS, PREP TABLES, COOLERS...

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

DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN EVERY ROOM.

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

CLEAN THE FOLLOWING: ALL WALLS, DOORS, CEILINGS, LEDGES AND BASEBOARDS THROUGHOUT. REPLACE STAINED CEILING TILES IN CUSTOMER PICK-UP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE MISSING SHIELDS ON LIGHTS IN FOOD PREP/DISHWASHING AREAS.

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

MUST REPAIR FAUCET AT MOP SINK, NEED 3 STOPPERS FOR 3 COMP. SINK.

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.OVERHEAD HOOD HOUSING AND FAN COVER IN REACH IN COOLER NEED SOME CLEANING.

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 IN THE REAR DRY STORAGE ROOM BEHIND REACH IN FREEZER NEED DETAIL CLEANING.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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 SHIELD LIGHTS IN FOOD PREP AREA.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.VENTS IN THE REAR WASHROOM NEEDS CLEANING.MUST REPAIR BROKEN FAUCET AT 2ND COMP SINK.