Twisted Lizard

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND THE ONLY EXPOSED HAND SINK ON PREMISES OBSTRUCTED WITH POTS AND PANS. EXPOSED HAND SINKS MUST BE EASILY ACCESSIBLE AND CONVIENENT AT ALL TIMES. CRITICAL VIOLATION 7-38-030

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

ALL FLOORS THROUGHOUT PREMISES MUST BE DETAIL CLEANED AND SANITIZED TO REMOVE FOOD DEBRIS BUILDUP.

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

BOTH EMPLOYEES WERE NOT WEARING A HAIR RESTRAINT AT THE START OF THE INSPECTION. ALL EMPLOYEES SHALL BE REQUIRED TO USE AN EFFECTIVE HAIR RESTRAINT TO CONFINE HAIR.

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

CLEAN EXHAUST FAN COVER IN WALK-IN COOLER OF DUST BUILD UP.

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

OBSERVED EXPOSED HANDSINK WITHOUT A SPLASH GUARD IN THE PREP AREA INSTRUCTED TO PROVIDE AND MAINTAIN A SPLASH GUARD ON EACH SIDE OF THE EXPOSED HAND SINK.

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

DETAIL CLEAN THE DUST FROM UNDER THE VENTILATION HOOD AND SHELF ABOVE THE SNEEZEGUARD. DETAIL CLEAN THE INTERIOR OF THE PREP COOLER, STORAGE SHELVES AND WIRE STORAGE RACKS, AND PREP TABLES WITH GREASE AND FOOD DEBRIS.

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

MUST PROVIDE 2 WORKING SINK STOPPERS FOR THE 3 COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A WORKING THERMOMETER INSIDE OF THE PREP COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE BICYCLE FROM THE FOOD PREP AREA.

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. WOODEN SHELF ABOVE 3-COMP SINK IN POOR REPAIR, INSTRUCTED TO REPLACE WITH METAL WIRE SHELF TO ALLOW WATER FROM WASHED U...

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. GREASY PIPES AT VENTILATION HOOD, INSTRUCTED TO CLEAN AND MAINTAIN.

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

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 Bo...

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

STOPPERS NEEDED AT 3-COMP SINK. ALL ALUMINUM FOIL COVERS ON ATTACHMENTS TO HOOD OF COOKING EQUIPMENT MUST BE REMOVED. INTERIOR PANEL OF SMALL FREEZER MUST BE REPLACED (IN POOR REPAIR). All food and non-food contact equipment and utensils shall be s...

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

FOLLOWING NEED CLEANING: BOTTOM OF PREP TABLES, ATTACHMENTS TO FILTERS ABOVE COOKING EQUIPMENT, FAN GUARDS OF WALK-IN COOLER, INTERIOR FLOOR OF FRONT COOLER-DUE TO FOOD DEBRIS/DUST/DIRT/GREASE. All food and non-food contact surfaces of equipment an...

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

FLOORS ALONG WALLBASES & UNDER SHELVINGS IN WALK-IN COOLER MUST BE KEPT CLEAN. 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

WALL BEHIND THE ICE MACHINE MUST BE FREE OF HEAVY DUST BUILD-UP. The walls and ceilings shall be in good repair and easily cleaned.

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. NEW CUTTING BOARDDS NEEDED. WORN, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT, REACH-IN COOLER, SOD...

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 MUST BE SMOOTH AND EASILY CLEABLE. MUST CLEAN TO REMOVE BUILD-UP. FLLORS MIUIST BE SMOOTH AND EASILY CLEANABLE.

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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...