SU CASA

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: LIGHT SHIELDS IN COOKING AREA NEED CLEANING (WATER STAINS/DIRT OBSERVED). All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAINS THRU-OUT PREMISES & UNDER SHELVINGS AT 2nd FLOOR STORAGE ROOM NEED CLEANING; FLOORS AT THE BAR & DISHROOM MUST BE KEPT DRY AT ALL TIMES. 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 - Comments: THE WALLS UNDER THE DISHMACHINE DRAINBOARD & AROUND THE FAUCET FIXTURES HAVE EVIDENCE OF MILDEW-MUST CLEAN & MAINTAIN. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK AT WATER LINE UNDER THE DISHMACHINE SCRAPER SINK; AT THE FAUCET BASE OF THE SAME SINK; & AT THE BOTTOM PIPE OF THE STEAMTABLE. 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.

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

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

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

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

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED THE COOK CHANGING TASKS (I.E.-HANDLING A WIPING CLOTH THEN PLATING AN ORDER) WITHOUT WASHING HIS HANDS BETWEEN JOB CHANGES (7-38-010-A). INSTRUCTED TO WASH HANDS AT EVERY CHANGE IN TASKS. All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 2-COMP SINK IN KITCHEN IS SLOWLY BACKING-UP WASTE WATER ON SINK DRAINS-MUST FIX/CLEAN GREASE TRAP (7-39-030). All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: EXTERIOR OF COOKING EQUIPMENT, FAN GUARDS OF ALL COOLERS THRU-OUT, INTERIOR OF FRYERS & STOVE/OVEN-DUE TO GREASE/FOOD DEBRIS/DUST. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER, BEHIND, AROUND ALL EQUIPMENT IN KITCHEN & IN WALK-IN COOLER MUST BE FREE OF DEBRIS/CLUTTER/DIRT & KEPT DRY AT ALL TIMES. FLOOR IN BACK HALLWAY (BETWEEN THE 2-RESTAURANTS) MUST BE RE-SURFACED & SMOOTH-OUT TO PREVENT POOLING WATER & PEST BREEDING SITES. CRACKED FLOOR TILES IN KITCHEN MUST BE FIXED ALSO. 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 - Comments: FILTERS AT HOOD OF COOKING EQUIPMENT, VENT ABOVE DISHMACHINE, FAN GUARDS OF MOST COOLERS MUST BE FREE OF DUST/GREASE BUILD-UP. The walls and ceilings shall be in good repair and easily cleaned.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY MILK CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY CLEANING/PEST MONITORING. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING. WORN WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: 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 IN NEED OF CLEANING TO REMOVE GREASE BUILD UP. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF CLEANING AND MUST BE KEPT DRY. CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: 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. ALL LIGHTS IN NEED OF SHEILDING. MUST SHEILD AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE KEPT IN A CLEAN SANITIZED CONTAINER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING. WORN WITH DEEP CUTS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL COOKING EQUIPMENT INNEED OF CLEANING TO REMOVE GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN WALK-IN COOLER IN NEED OF CLEANING AND MUST BE KEPT DRY.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELD IN PREP AREA IN POOR REPAIR. MUST REPLACE AND MAINTAIN.