WAFA PITA QUEEN INC..

All food stored in coolers must be dated & labeled.

Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER REQUIRES A DETAIL CLEANING.

CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

HOOD AND FILTERS ABOVE THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING.

All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS MUST BE LABELED AND DATED.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KNIVES FOUND IMPROPERLY STORED BETWEEN PREP COOLERS. MUST PROVIDE PROPER KNIFE HOLDER. MUST PROVIDE PROPER FOOD SCOOPS WITH HANDLES FOR INSIDE FOOD CONTAINERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER TALL REACH-IN FREEZER WITH DIRT AND FOOD DEBRIS. MUST CLEAN.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING END CAP ON SHIELD ABOVE TALL FREEZER AND MUST PROVIDE LIGHT SHIELD ABOVE BASEMENT BOX FREEZER.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BROKEN SELF-CLOSING DEVICE ON WASHROOM DOOR. MUST REPLACE/REPAIR.

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. LEAK AT NOZZLE OF THREE COMPARTMENT SINK. MUST REPAIR.

A DIVEDER IS NEEDED BETWEEN EXPOSED HAND SINK AND COUNTER, FRONT AREA.SURFFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL. MUST REMOVE 4 BURNER STOVE UNDER THE HOOD, IN PREP AREA

CLEAN INTERIOR OF CHEST FREEZER(ICE BUILD-UP).

KEEP FLOOR DRY IN BASEMENT

PROVIDE A UNTHREAD FAUCET FOR ALL FAUCET,MOP SINK NEEDS A BACK FLOW PREVENTER AND PROPER WATER PIPE.

PROVIDE THERMOMETER FOR CHEST FREEZERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. A DIVEDER IS NEEDED BETWEEN EXPOSED HAND SINK AND COUNTER, FRONT AREA.SURFFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL. MUST REMOVE 4 BURNER STOVE UNDER THE HOOD, IN PREP AREA. REMOVE SWING DOOR BETWEEN THE PREP AND FRONT AREA FOR ACCESSIBILITY TO EXPOSED HAND SINK OR PROVIDE AN EXPOSED HAND SINK

All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN INTERIOR OF CHEST FREEZER(ICE BUILD-UP).

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. KEEP FLOOR DRY IN BASEMENT

The walls and ceilings shall be in good repair and easily cleaned. SEALED WALL CEILING ABOVE THE FRONT DOOR.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT FOR THE REAR DISHROOM,AND BASEMENT(MOP SINK AREA).

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. PROVIDE A UNTHREAD FAUCET FOR ALL FAUCET,MOP SINK NEEDS A BACK FLOW PREVENTER AND PROPER WATER PIPE.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROVIDE THERMOMETER FOR CHEST FREEZERS.