ISLA PILIPINA RESTAURANT

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: OBSERVED DISHWASHER IMPROPERLY WASHING DISHES AT THREE COMPARTMENT SINK, SINKS NOT SET UP TO WASH, RINSE AND SANITIZE AT THIS TIME OF INSPECTION, WASHING DISHES ONE AT A TIME, IN ONE COMPARTMENT, WITH NO WATER IN SINK, DISHES NOT BEING SANITIZED ONCE WASHED IN ONE COMPARTMENT SINK, INSTRUCTED TO FILL ALL COMPARTMENTS WITH WATER, DISH WASH DETERGENT IN ONE SINK, CLEAR RINSE WATER IN MIDDLE SINK AND SANITIZER IN LAST SINK, TO PROPERLY WASH DISHES, CRITICAL CITATION ISSUED: 7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ENROLLMENT OR ACTUAL CERTIFICATE MUST BE AVAILABLE, AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED, SERVED AND PREPARED, SERIOUS CITATION ISSUED: 7-38-012

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED: 11/06/2014, INSPECTION REPORT #: 1501570, FOR VIOLATIONS LISTED BELOW: 30 FOODS INSIDE COOLER NOT PROPERLY LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS. FOODS NOT PROPERLY STORED IN COOLERS AND FREEZERS. INSTRUCTED TO STORE FOODS IN FOOD GRADE FREEZER OR STORAGE BAGS. 31 MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION BEFORE USE. 33 COOKING EQUIPMENT, PREP TABLE, COUNTERS, EXHAUST HOOD AND FILTERS AND COOLERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. 34 FLOOR ALONG WALL BASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY. 35 WALL BEHIND THREE COMPARTMENT SINK AND BEHIND COOKING EQUIPMENT NOT MAINTAINED. INSTRUCTED TO DETAIL CLEAN AND RESEAL SURFACE. 38 SINK STOPPERS NOT PROVIDED FOR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE STOPPERS FOR EACH COMPARTMENT. SERIOUS CITATION ISSUED: 7-42-090

FOOD HANDLER REQUIREMENTS MET - Comments: NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOODS INISDE COOLER NOT PROPERLY LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS. FOODS NOT PROPERLY STORED IN COOLERS NAD FREEZERS. INSTRUCTED TO STORE FOODS IN FOOD GRADE FREEZER OR STORAGE BAGS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION BEFORE USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: COOKING EQUIPMENT, PREP TABLE, COUNTERS, ESHAUST HOOD AND FILTERS AND COOLERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR ALONG WALLBASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL BEHIND THREE COMPARTMENT SINK AND BEHIND COOKING EQUIPMENT NOT MAINTAINED. INSTRUCTED TO DETAIL CLEAN AND RESEAL SURFACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SINK STOPPERS NOT PROVIDED FOR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE STOPPERS FOR EACH COMPARTMENT.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Storage shelf under prep table is rusted. Instructed to apply non-toxic sealant to surface.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Cooking equipment, prep table and storage shelf and exhaust hood and filters not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and behind equipment in prep area not cleaned. Instructed to detail clean daily and remove food debris.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Coving along wallbase not maintained. Instructed to detail clean and reseal. Light and ventilation covers through-out premises not cleaned. Instructed to detail clean and remove dust built-up.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light bulbs around cooking equipment not shielded or shatter-proof. Instructed to install shatter-proof bulbs.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Three compartment sink leaking at bottom. Instructed to repair to prevent leak.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Thermometer not provided inside refrigerator. Instructed to provide thermometer conspicuously inside all coolers.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Unnecessary articles stored in front counter area. Instructed to remove all unsed articles.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PREP FOODS AND DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN MULTI-USE UTENSILS IMPROPERLY STORED, INSTRUCTED TO PROPERLY STORE TO PREVENT CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXCESSIVE DEBRIS/FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPEMNT, EXTERIOR OF DRIED FOOD STORAGE CONTAINERS, GREASE TRAP UNDER 3PART SINK, BOTTOM PANELS AND LEGS OF ALL PREP TABLES AND COOKING EQUIPMENT AND MICROWAVE OVEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: EXCESSIVE FOOD DEBRIS AND GREASE BUILD-UP ON FLOOR THRU-OUT PREP AREA/KITCHEN, INSTRUCTED TO DETAIL CLEAN FLOOR, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OLD CAULKING AROUND THE 3PART SINK WITH BLACK MOLD LIKE SUBSTANCE AND PEELING PAINT, INSTRUCTED TO REMOVE AND RE-CAULK; ALSO MUST CLEAN AND REPAINT WALLS AT SAME AREA, REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES, INCLUDING INSIDE THE WASHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR 3PART SINK FAUCET, LEAKING AT NECK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE CLUTTER AT FRONT SERVING AREA, BEHIND THE COUNTER, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO PROPERLY STORE CLEANING TOWELS IN AN APPROVED SANITIZER.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #521459, DATED: 05-19-2011 #30 - MUST LABEL PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS. #31 - CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED. #33 - MUST DETAIL CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, MICROWAVE OVENS, MOP SINK, SHELVES, AND REMOVE FOIL COVERING FROM ALL EQUIPMENT. #34 - EXCESSIVE GREASE BUILD UP AND DEBRIS, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT KITCHEN. #35 - MUST CLEAN; HOOD/FILTERS ABOVE COOKING EQUIPMENT, WALLS THRU-OUT KITCHEN AND CEILING ATTACHMENTS. #40 - MUST PROVIDE THERMOMETERS FOR COOLERS. #42 - All employees shall be required to use effective hair restraints to confine hair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DEBRIS ON SHELVES AND RACKS THROUGH-OUT PREP/STORAGE AREAS. MUST CLEAN AND MAINTAIN SAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: KITCHEN SCREEN DOOR NOT TIGHT-FITTING TO FRAME. MUST REPAIR SCREEN DOOR OR KEEP REAR DOOR CLOSED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR LEAK AT 3 COMPARTMENT SINK (BETWEEN 2ND AND 3RD COMPARTMENT. ------ WATER RUNS CONSTANTLY FROM 3 COMPARTMENT SINK FAUCET. MUST REPAIR SO WATER CAN BE TURNED OFF

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE REACH-IN COOLER. NOTED CHICKEN INTERNAL TEMPERATURE OF 46.5F, BEEF STEW AT 49.6F, PORK AT 48.9F, EGGS AT 47.3F, (REACH-IN COOLER AIR TEMPERATURE OF 37.6F). MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $100.00 TOTAL WEIGHT 20LBS. CRITICAL CITATION ISSUED 7-38-005 (A). MUST PROPERLY COOL FOODS IN SHALLOW CONTAINERS, USE ICE BATHS ETC. STORE AT 40F OR LESS.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. FOUND NO HOT RUNNING WATER PROVIDED AT 3 COMPARTMENT SINK AND EXPOSED HANDSINK. EMPLOYEE WASHING UTENSILS (DISHES) WITH WATER AT 64.2F. UNABLE TO PROPERLY WASH, RINSE AND SANITIZE MULTI-USE UTENSILS AND PROPERLY WASH HANDS. INSTRUCTED TO PROVIDE AND MAINTAIN HOT RUNNING WATER AT ALL SINKS. CRITICAL CITATION ISSUED 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. SERIOUS CITATION ISSUED 7-42-090 PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #521459, DATED: 05-19-2011 #30 - MUST LABEL PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS. #31 - CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED. #32 - MUST SEAL RUSTY BOTTOM PANELS OF PREP TABLES, AND REPLACE BROKEN GASKET ON PREP REACH IN COOLER DOORS. #33 - MUST DETAIL CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, MICROWAVE OVENS, MOP SINK, SHELVES, AND REMOVE FOIL COVERING FROM ALL EQUIPMENT. #34 - EXCESSIVE GREASE BUILD UP AND DEBRIS, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT KITCHEN. #35 - MUST CLEAN; HOOD/FILTERS ABOVE COOKING EQUIPMENT, WALLS THRU-OUT KITCHEN AND CEILING ATTACHMENTS. #40 - MUST PROVIDE THERMOMETERS FOR COOLERS. #42 - All employees shall be required to use effective hair restraints to confine hair.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL SPLASH GUARD OR DIVIDER BETWEEN EXPOSED HAND SINK AND 3 COMPARTMENT SINK DRAIN BOARD.--------MUST RECAULK AROUND MOPSINK (BETWEEN WALLS AND MOPSINK).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DEBRIS ON SHELVES AND RACKS THROUGH-OUT PREP/STORAGE AREAS. MUST CLEAN AND MAINTAIN SAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: KITCHEN SCREEN DOOR NOT TIGHT-FITTING TO FRAME. MUST REPAIR SCREEN DOOR OR KEEP REAR DOOR CLOSED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR LEAK AT 3 COMPARTMENT SINK (BETWEEN 2ND AND 3RD COMPARTMENT. -------------MUST PROVIDE 3 PROPER WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.------ WATER RUNS CONSTANTLY FROM 3 COMPARTMENT SINK FAUCET. MUST REPAIR SO WATER CAN BE TURNED OFF.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES ON TOP OF REACH-IN COOLER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE, FOUND PREP REACH IN COOLER AT 54.3F. INADEQUATE FOOD PROTECTION. INSTRUCTED TO REPAIR COOLER AND MAINTAIN AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON UNIT, WHEN UNIT IS REPAIRED MUST FAX LETTER. CRITICAL CITATION ISSUED, 7-38-005[A].

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; 3 CONTAINERS OF COOKED BEEF RANGING FROM 49.8-53.2F, ABOUT 14LBS, ABOUT 13LBS. OF COOKED PORK, 4 CONTAINERS, RANGING FROM 47.8-52.8F, 5LBS COOKED NOODLES AT 47.9F AND 3LBS. OF COOKED VEG. AT 47.8F. INADEQUATE FOOD PROTECTION. MUST KEEP COLD FOODS AT 40F OR BELOW. FOOD ITEMS DISCARDED BY OWNER. V=$150. CRITICAL CITATION ISSUED 7-38-005[A].

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING ANY SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK USING 100PPM CHLORINE FOR PROPER SANITIZING. CRITICAL CITATION ISSUED, 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: 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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED.

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. MUST SEAL RUSTY BOTTOM PANELS OF PREP TABLES, AND REPLACE BROKEN GASKET ON PREP REACH IN COOLER DOORS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST DETAIL CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, MICROWAVE OVENS, MOP SINK, SHELVES, AND REMOVE FOIL COVERING FROM ALL 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. EXCESSIVE GREASE BUILD UP AND DEBRIS, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS TRHU-OUT KITCHEN.

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; HOOD/FILTERS ABOVE COOKING EQUIPMENT, WALLS THRU-OUT KITCHEN AND CEILING ATTACHMENTS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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. MUST PROVIDE THERMOMETERS FOR COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE UNNECESSARY ARTICLES TRHU-OUT KITCHEN, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.

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 AND CLEANING TOWELS MUST BE PROPERLY STORED.