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FOOD-CONTACT SURFACES: CLEANED & SANITIZED

4-602.11(B-E)---OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-101.19---OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE 2-DOOR PREP LINE COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.11---OBSERVED A TORN DOOR GASKET INSIDE OF THE 2-DOOR PREP COOLER NEAR THE OVEN.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13---INSTRUCTED TO DETAIL CLEAN THE GREASE BUILD UP INSIDE OF THE DEEP FRYER AND DEBRIS ON TOP OF THE HIGH TEMPERATURE DISHMACHINE AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11---OBSERVED MISSING LIGHT SHIELD FOR CEILING LIGHT FIXTURE IN THE REAR DISHWASHING ROOM.INSTRUCTED TO PROVIDE LIGHT SHIELD AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE 1-DOOR PREP LINE-COOLER AT FRONT FOOD PREP AREA.OBSERVED COOKED CHICKEN AT 48.1F,COOKED PORK AT 45.5F,COOKED FISH AT 46.4F,CHEESE AT 48.2F AND COOKED BEEF AT 49.0F ETC. .MANAGEM...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE 1-DOOR PREP LINE COOLER AT FRONT FOOD PREP AREA WITH AN AIR TEMPERATURE OF 50.5F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS SLICED CHEESE AND CHICKEN ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE 2-DOOR PREP LINE COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED A TORN DOOR GASKET INSIDE OF THE 2-DOOR PREP COOLER NEAR THE OVEN.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN THE GREASE BUILD UP INSIDE OF THE DEEP FRYER AND DEBRIS ON TOP OF THE HIGH TEMPERATURE DISHMACHINE AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED MISSING LIGHT SHIELD FOR CEILING LIGHT FIXTURE IN THE REAR DISHWASHING ROOM.INSTRUCTED TO PROVIDE LIGHT SHIELD AND MAINTAIN.

PROPER COLD HOLDING TEMPERATURES

OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.0-53.6F(SLICED TOMATOES 50.5F, BEANS 53.6F, CHEESE 48.0F, CHICKEN 47.1F, CUT WATERMELON 49.6F, SHRIMP 47.1F, PORK 46.9F, AND ROASTED MUSHROOMS 46.0F). INSTRUCTED ALL COLD TCS FO...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO DISCLOSURE ON MENU STATING ANIMAL DERIVED WITH ASTERISK ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CORRECTED BEFORE CONCLUSION OF INSPECTION OBSERVED DISCLOSURE STATING ANIMAL DERIVED FOODS WIT...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED NO HACCP PLAN RECORDS REQUIRED AVAILABLE ON PREMISES. INSTRUCTED TO MAINTAIN HACCP PLAN RECORDS REQUIRED ON PREMISES AND HOLD SUCH RECORDS FOR AT LEAST SIX MONTHS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED SMALL TWO DOOR COLD HOLDING UNIT USED TO HOLD COLD TCS FOODS AT AN IMPROPER AMBIENT TEMPERATURE OF 47.8F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE SMALL TWO DOOR COLD HOLDING UNIT REPAIRED BEFOR...

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLE IN ALL GENDER WESTSIDE WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN ALL GENDER WESTSIDE WASHROOM FOR SANITARY PRODUCTS.

ALLERGEN TRAINING AS REQUIRED

OBSERVED SOME CITY OF CHICAGO CERIFIED FOODSERVICE MANAGERS WITH NO PROOF OF ALLERGEN TRAINING. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATES.

PERSONAL CLEANLINESS

OBSERVED EMPLOLYEE IN FRONT PREPARATION AREA NOT WEARING HAIR RESTAINT. MUST WEAR HAIR RESTRAIN AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORED WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE LOCATED IN THE BASEMENT. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

OBSERVED MALE EMPLOYEE ON COOK LINE PICK UP COOKED, BREADED CHICKEN AND PLACE ONTO A SANDWICH WITHOUT GLOVES AND THEN PLACE ONE PIECE OF BREAD ON TOP OF THE OTHER ALSO WITHOUT GLOVES ON. MANAGEMENT VOLUNTARILY DISCARDED SANDWICH AND HAD ALL EMPLOYEES...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINKS LOCATED IN BASEMENT PREP AREA AT END OF COOK LINE. INSTRUCTED TO PROVIDE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED HIGH TEMPERATURE DISH MACHINE MAINTAINING AN IMPROPER FINAL RINSE TEMPERATURE OF 160F. SEE COMMENTS. INSTRUCTED TO REPAIR MACHINE SO THAT IT IS CAPABLE OF DELIVERING A FINAL RINSE TEMPERATURE BETWEEN 180-192F AT ALL TIMES. PRIORITY VIOLATION...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

FOUND LIGHT SHIELDS MISSING FROM CEILING LIGHTS DIRECTLY OVER THE LOWER LEVEL DRY STORAGE AREA. MUST PROVIDE/REPAIR LIGHT SHIELDS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACE OF 2-DOOR REACH IN COOLER IN BASEMENT PREP AREA. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN LOOSE FOOD DEBRIS FROM FLOORS THROUGHOUT MAIN PREP AREA, INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SMALL HOLE IN BASEMENT WALL NEAR LOCKER ROOMS. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SPILLED FOOD DEBRIS IN BOTTOM OF 2 DOOR COOLER LOCATED IN BASEMENT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED MANAGERS WITHOUT ALLERGY TRAINING. INSTRUCTED ANY EMPLOYEE WITH A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGY TRAINING AND MAINTAIN RECORD THEREOF ON SITE AT ALL TIMES.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

OPEN DRINKS FOR EMPLOYEES ON FOOD PREP TABLE. INSTRUCTED TO KEEP AWAY.

PERSONAL CLEANLINESS

FOOD HANDLER WITH LONG BEARD NOT WEARING BEARD GUARD.

IN-USE UTENSILS: PROPERLY STORED

KEEPING UTENSILS IN STANDING WATER AT ROOM TEMPERATURE, INSTRUCTED TO KEEP IN A DRY CLEAN CONTAINER.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-104.14(f) NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE POLICY. PRIORITY FOUNDATION NO CITATION.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO EMPLOYEE HEALTH POLICY CLEAN UP PROCEEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION NO CITATION

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.11 OBSERVED FLOOR NEED RE-GROUTING IN SMAL AREA BY 1- COMP SINK. MUST REPAIR.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 NO ALLERGEN AWARENESS FOR CERTIFIED FOOD MANAGER. NSTRUCTED THAT MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGEN AWARENESS.

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

OBSERVED SHELF UNDER YOGURT COOLER IN MORNING AND GUACAMOLE BAR IN AFTERNOON/EVENING NOT SMOOTH AND EASILY CLEANABLE. MUST BE RESTORED TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAINED.

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

OBSERVED SHELF UNDER YOGURT COOLER IN MORNING AND GUACAMOLE BAR IN AFTERNOON/EVNING NOT CLEAN. CLEAN AND MAINTAIN AREA UNDERNEATH.

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

OBSERVED FLOORS IN BASEMENT PRER AREA UNDER SHELVING, IN LIQUOR ROOM UNDER SHELVING, LOCKERS AND IN HOT WATER HEATER ROOM UNCLEAN WITH FOOD DEBRIS AND LITTER. CLEAN ALL FLOORS UNDER AND BEHIND SHELVING AND MAINTAIN FLOORS OF HOT WATER HEATER ROOM.

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

OBSERVED WALLS OF HOT WATER HEATER ROOM IN DISREPAIR. MUST RESTORE WALLS OF HOT WATER HEATER ROOM TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAINED.

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

OBSERVED CIELING TILE MISSING IN BASEMENT PREP AREA AND HOT WATER HEATER ROOM. REPLACE AND MAINTAIN.

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

OBSERVED LIGHT OUT ABOVE STOVE ON MAIN FLOOR. REPLACE LIGHT BULB AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED MISSING THERMOMETERS WITHIN REFRIGERATION UNITS. MAKE SURE ALL COOLERS HAVE THERMOMETERS AND ARE EASILY LOCATED TO INSURE ALL COOLERS ARE 40F OR LESS AT ALL TIMES.

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

OBSERVED WET MOPS ON FLOOR.HANG ALL MOPS TO DRY AFTER USE TO DETER SMALL FLY ACTIVITY.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED DIRTY WIPING CLOTHS ON COUNTERS.STORE WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE.

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

OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

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

PREP AREA LEFT SIDE BEER COOLER GASKETS RIPPED ALSO OBSERVED BASEMENT PREP AREA EXPOSED HANDWASH BOWL LOOSE FROM WALL. MUST REPAIR AND MAINTAIN DAMAGED DOOR GASKET ALSO MUST REATTACH/RECAULK BASEMENT EXPOSED BOWL TO WALL.

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

HOT WATER TANK ROOM FLOOR LITTERED. MUST CLEAN FLOOR AND MAINTAIN.

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

OBSERVED FOOD DEBRIS/STAINS ON WALL AT BASEMENT PREP AREA BEHIND EXPOSED HANDWASH BOWL. MUST CLEAN WALL AND MAINTAIN.

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

PREP AREA LEFT SIDE BEER COOLER GASKETS RIPPED ALSO OBSERVED BASEMENT PREP AREA EXPOSED HANDWASH BOWL LOOSE FROM WALL. MUST REPAIR AND MAINTAIN DAMAGED DOOR GASKET ALSO MUST REATTACH/RECAULK BASEMENT EXPOSED BOWL TO WALL.

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

OBSERVED FOOD DEBRIS/STAINS ON WALL AT BASEMENT PREP AREA BEHIND EXPOSED HANDWASH BOWL. MUST CLEAN WALL AND MAINTAIN.

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

CAULK AROUND THE EXPOSED HAND SINK AND ONE COMPARTMENT PREP SINK, WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. MUST RE CAULK AND MAINTAIN. INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE SHELVE WITH CLEAN DRY UTENSILS AND DISHES IN THE D...

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

CLEAN IN DETAIL THE FLOOR DRAIN IN THE SERVING AREA AND DISH WASHING AREA AND MAINTAIN.

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

VENT COVER IN BOTH WASHROOMS WITH DUST BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.

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

BURNED OUT LIGHT BULB ON THE HOOD/CANOPY. MUST REPLACE .

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

NOTED PINKISH, GRAYISH SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT OF ICE MACHINE DRIPPING ON TO THE ICE. INSTRUCTED NOT TO USE ICE MACHINE UNTIL IT IS PROPERLY CLEANED AND SANITIZED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)

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

NOTED MULTI USE UTENSILS (PLATES,CUPS, BOWLS ETC) AT THE SHELVES OF PREP AREA NOT PROPERLY STORED.INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

INSTRUCTED TO CLEAN AND MAINTAIN STAINED CEILING TILES AT THE HALL WAY OF BASEMENT DRY STORAGE.

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

MUST CLEAN FAN COVERS INSIDE THE WALK IN AND REACH IN COOLERS TO REMOVE DUST.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MISSING LABELS ON SPICE AND BULK FOOD CONTAINERS, INSTRUCTED TO LABEL AND MAINTAIN.

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

CLEAN UTENSILS RACKS SOTRED ON FLOOR, INSTRUCTED TO KEEP OF FLOOR.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

(7-38-030) THE HIGH TEMPERATURE DISHMACHINE WAS SANITIZING BETWEEN 150-156F, WHILE RUNNING IT FOR AT LEAST 5-TIMES. INSTRUCTED TO FIX & MAINTAIN AT 180F AT MANIFOLD; & TO USE THE 3-COMP. SINK (QUATS SANITIZER) UNTIL DISHMACHINE IS FIXED.

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

COMPRESSORS OF MOST COOLERS AT FRONT PREP AREA MUST BE FREE OF DUST BUILD-UP.

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

FLOORS BEHIND ICE MACHINE IN BASEMENT NEED DETAILED CLEANING, DUE TO DEBRIS/CLUTTER.

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

THE ICE CREAM/SOFT SERVE MACHINE NEEDS A HOT & COLD WATER SUPPLY TO PROPERLY RINSE & SANITIZE HOPPER. UNIT TAGGED UNTIL WATER LINE IS PROVIDED.

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

ANY MILK CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING & PEST MONITORING.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.MUST PROVIDE LABELING FOR ALL PREPARED FOOD ITEMS STORED IN ALL PREP COOLERS AT FOOD-SERVICE LINE.

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

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...

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

All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.

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. Prep coolers rubber door gaskets ripped. Must repair/replace door gaskets.

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. Observed food build up on exterior of dishmachine and lower side of dishmachine drain board. Must clean and maintain...

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. Must clean interior of floor drains and maintain.