ZANZABAR.

FOUND SHELVING UNITS AT BASEMENT DRY STORAGE UNDER DRAINAGE PIPING.

FOODHANDLERS NOT WEARING HAIR RESTRAINTS.

INSTRUCTED TO CLEAN FLOORS UNDERNEATH 3 COMPARTMENT SINK AT THE PREP AREA.

INSTRUCTED TO CLEAN FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK.

NOTED EMPLOYEES WITH PONY TAILS, HOWEVER HAD HAIR ON THEIR FACES AND HAIR NOT CONTAINED. INSTRUCTED TO CONTAIN HAIR AT THE FOOD PREP AREA WITH HAIR NETS OR CAPS ETC.

OBSERVED ACCUMULATED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS AND DIRT/DUST BUILD UP ON FLOOR ALONG CORNERS THROUGHOUT BASEMENT. MUST CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS AND CLEAN FLOOR IN BASEMENT UNDER AND AROUND ALL SHELVES.

MUST CLEAN WALLS IN DINING AREA AND MAINTAIN

NO THERMOMETER INSIDE MILK REACH IN COOLER. MUST PROVIDE THERMOMETER FOR COOLER.

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. INSTRUCTED TO INVERT ALL CLEAN FOOD UTENSILS ON SHELVES AND COUNTERS THROUGHOUT.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE SPLASH GUARD ON EXPOSE AHND WASH SINK ON BOTH SIDES. ALSO NEED TO INCASE (INSULATE) PIPES THAT RUNS ABOVE STORAGE AREAS IN BASEMENT. REPAIR FREEZER DOOR IN BASEMENT TO LATCH ON PROPERLY.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN STAINS ON TOILET BOWLS,MOP SINK,INSIDE OF EXPOSE HAND WASH SINK WITH COFFEE STAINS, AND INSIDE TOP WALLS OF MICROWAVE OVEN.

Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROVIDE BUCKET WITH SANITIZER FOR WIPE CLOTHS ON PREP TABLES AND ON HAND WASH SINK,FOR WIPING PREP SURFACES DURING OPERATIONS,AND CHANGE OR REPLACE SANITIZING SOLUTION EVERY 4 HRS OR IF IT GETS DIRTY BEFORE 4 HRS.ALSO NEED TO PROVIDE A SEPARATE HAMPER FOR SOILED ONES.

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 INSIDE ALL COOLERS AND FREEZERS.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO ORGANIZE CLUTTER IN BASEMENT , AND THE OFFICE.

All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED TO HAVE ALL EMPLOYEES HANDLING FOODS TO HAVE HAIR RESTRAIN ON AT ALL TIMES.

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. non food contact surfaces of cooler shelving, storage shelving in bsmt., storage areas need cleaning.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors in bsmt storage areas not clean need cleaning.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in storage areas not clean need cleaning.

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 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. exhaust vents(ventilation)in prep areas, bathrooms not clean need cleaning.