SPECIALTY'S CAFE BAKERY

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTY GREASE TRAP MUST BE RE-SEALED OR ADDRESSED. ALUMINUM FOIL COVER ON BOTTOM OF PREP TABLE AT SOUP STATION MUST BE REMOVED & RE-SEALED DUE TO HEAVY RUST BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS AROUND CORNERS & ALONG WALLBASES INSIDE WALK-IN COOLER MUST BE KEPT CLEAN. FLOOS AROUND GREASE TRAP & ICE MACHINE MUST KEPT DRY AT ALL TIMES. (PUDDLES OF WATER NOTED).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS BEHIND THE ICE MACHINE, VENT ABOVE THE OVEN & WALLS BEHIND SHELVINGS IN WALK-IN COOLER MUST BE KEPT CLEAN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD IN WALK-IN COOLER MUST BE PROVIDED.

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. OBSERVED PITS IN PREP AREA CUTTING BOARD SURFACES. INSTRUCTED MANAGER TO REPAIR OR REPLACE DAMAGED CUTTING BOARDS.

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. THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE AND INSIDE SODA MACHINE ICE CHUTE, FOOD/DUST BUILD UP ON SHELVES AT FRONT SERVICE LINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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. FLOOR TILES IN POOR REPAIR IN FRONT OF 3-COMPARTMENT SINK (LOW GROUT). INSTRUCTED MANAGER TO REPAIR/REGROUT ALL DAMAGED FLOOR TILES, FLOOR MUST BE CLEAN/DRY THROUGHOUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS IN PREP AREA AND FOOD DEBRIS ON CEILING TILES ABOVE SANDWICH LINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS AND CLEAN OR REPLACE STAINED CEILING TILES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. 3-COMPARTMENT SINK HOT WATER FAUCET LEAKS AND RIGHT SIDE COMPARTMENT PIPE LEAKS AT SAME SINK. MUST REPAIR AND MAINTAIN 3-COMPARTMENT SINK.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. NOTED MOLD/MILDEW BUILD-UP ON THE UPPER & LOWER PANELS & OTHER ATTACHMENTS TO THE INTERIOR OF THE ICE MAKER INSIDE THE ICE MACHINE. MUST CLEAN/SANITIZE & MAINTAIN. UNIT TAGGED.

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. FOLLOWING NEED CLEANING:CABINETS UNDER COFFEE STATION, DRY STORAGE SHELVES AT EAST WALL (ACROSS WALK-IN COOLER WALL)-DUE TO DUST/ FOOD SPILLS.

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. MUST CLEAN FLOORS AROUND CORNERS OF WALK-IN COOLER, BEHIND STORAGE SHELVINGSIN REAR, & FLOOR DRAINS BY FRONT HANDSINK & BEHIND W.I.C.-DUE TO FOOD DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN DUSTY CEILING AROUND CONDENSER FANS OF WALK-IN COOLER, & ANY WALL WITH FOOD STAINS.

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

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. Following need cleanign: interior panel of ice machine, interior of dust pans, gaskets of small cooler doors, exterior of small plastic food containers at baking area, due to food stains, dirt,dust. Must clean & paint exterior of grease trap also.

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 along wallbases behind all storage shelves & equipment, under walk-in cooler shelves, & floor drains also- must be kept clean & maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Some wall sections around prep tables must be free of food stains/dust; must re-seal/replace caulking between wall & splashguard of 3-comp sink.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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. Must elevate all stock/supplies above the floor for easy access to cleaning/pest monitoring.