MARIA'S

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN INTERIOR AND EXTERIOR SURFACES OF UNUSED SERVICE COOLER AND MAINTAIN FREE OF STANDING WATER. ALSO CLEAN AND MAINTAIN CHEESE GRINDER AND DOUGH MIXER ON PREP TABLE (DRIED FOOD DEBRIS ON EQUIPMENT).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT THROUGH OUT. ALSO CLEAN AND MAINTAIN FLOOR DRAIN BY THE EXPOSED HAND WASH SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED HEAVY DUST ACUMMULATION AND DEBRIS ON CEILING FAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 6 LIVE ROACHES ON FLOOR ALONG WALL BASE AND UNDERNEATH EQUIPMENT. INSTRUCTED TO ELIMINATE ROACHES AND DETAIL CLEAN AND SANITIZE AFFECTED AREAS. SERIOUS VIOLATION #7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO ELEVATE ALL FOOD ITEM 6" OFF THE FLOOR AND AWAY FROM THE WALL. MUST ALSO PROVIDE INSPECTION AISLE FOR PROPER PEST MONITORING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN INTERIOR AND EXTERIOR SURFACES OF UNUSED SERVICE COOLER AND MAINTAIN FREE OF STANDING WATER. ALSO CLEAN AND MAINTAIN CHEESE GRINDER AND DOUGH MIXER ON PREP TABLE (DRIED FOOD DEBRIS ON EQUIPMENT).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT THROUGH OUT. ALSO CLEAN AND MAINTAIN FLOOR DRAIN BY THE EXPOSED HAND WASH SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED HEAVY DUST ACUMMULATION AND DEBRIS ON CEILING FAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED HEAVY CLUTTER (BOXES,UNUSED EQUIPMENT,ETC)THROUGH OUT PREMISES. INSTRUCTED TO CLEAN, ORGANIZE OR REMOVE CLUTTER AND ALL UNNECESSARY ARTICLES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR BROKEN CEILING TILES IN PREP AREA.

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. MUST INVER ALL CLEAN UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES AND COUNTERS AT ALL TIMES.

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. CLEAN STAIN ON EXPOSE HAND WASH SINK.

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. MUST REPLACE MISSING LIGHTS ABOVE PREP AREA.

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.non foof contact surfaces of cooler shelving, pop dispensing racks need cleaning

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 under heavy equipment, cooking equipment not clean need detsailed cleaning(corners).floors by dishmachine area need cleaning.

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. Use dustless cleaning methods.damaged, stained, missing ceiling tiles in prep areas shall be replaced.

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.light shiels in prep areas not clean need detailed cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 coolers, prep areas not clean need detailed cleaning.