Urban Union

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

FLOORS NEED CLEANING IN BASEMENT ALONG WALL BASE AND IN CORNERS TO REMOVE SPILLS AND/OR DEBRIS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST PROPERLY STORE MULTI-USE UTENSILS WITH HANDLES UP.

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.MUST CLEAN UNDER GRILLS AT 1ST FLOOR PREP AREA, AS WELL AS FRYERS.

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

MUST REPAIR PEELING PAINT AT HALLWAY LEADING TO BASEMENT ENTRANCE.

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

MUST REPAIR LEAKY FAUCET BASE AT 1ST FLOOR FRONT PREP SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ICE SCOOPER IN ICE UTENSIL HOLDER AT ALL TIMES. MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. THE THREE COMPARTMENT SINK AND PREP SINK HAVE NO GREASE INTE...

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. THE FLOORS AND BASEBOARDS HAVE OPEN GAPS AND MISSING GROUT IN THE FIRST FLOOR KITCHEN. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS ...