BEVERLY BAKERY INC

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN AND SANITIZE REAR SLICER. CLEAN GRILL DRIP TRAYS.ALSO DEFROST UPRIGHT FREEZER IN CLOSET.

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.NEED TO CLEAN FLOOR UNDER AND AROUND COOKING LINE, AND BEHIND STORAGE RACK.

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.NEED TO REPAIR WALL AT UTILITY SINK AND AT REAR UNUSED WALK-IN COOLER, AND CLEAN WALL NORTH SIDE EXPOSED HAND SINK.

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.OBSERVED NOZZEL LEAKING AT 3 COMP. SINK NEED TO REPAIR, OBSERVED HOSE CONNECTED TO UTILITY SINK INSTRUCTED TO REMOVE AND PROVIDE A BACK FLOW DEFVICE BEFORE PUTTING HOSE ON.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.NEED TO REMOVE CLUTTER FROM UNUSED REAR COOLER.

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: INTERIOR AND EXTERIOR OF DISPLAY CASES, PREP TABLES, COFFEE MACHINES, GRINDER, SHELVES BEHIND FRONT COUNTER, ROLLING CARTS, COOKING EQUIPMENT (FOOD DEBRIS, COFFEE BEANS AND GROUNDS, ETC)

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 NEED CLEANING UNDER 3-COMP SINK (EXCESS WATER), IN NORTHWEST CORNER NEAR ESPRESSO MACHINE (MILK CONTAINERS, CARTONS, ETC), ALONG NORTH WALL BEHIND DISPLAY CASES (FOOD DEBRIS, CRUMBS, ETC) ALONG ALL WALLS AND CORNERS IN PREP, STORAGE, DISH WASHING AREAS, ELECTRICAL AND FURNACE ROOMS.

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. REPLACE MISSING BASEBOARDS ALONG EAST WALL BEHIND REACH-IN COOLER, AND DISH WASHING AREA. REPAIR WALL BEHIND BURNER ALONG NORTH WALL IN REAR PREP AREA AND AROUND UTILITY SINK. WALLS NEED CLEANING AND PAINTING IN REAR PREP AND DISHWASHING AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAK UNDER 3-COMP SINK AND DISHMACHINE.

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. REMOVE UNUSED EQUIPMENT IN WASHROOM, PREP, STORAGE AND FURNACE ROOM AREAS.

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. OBSERVED DEBRIS ON CARRYOUT BOXES BEHIND FRONT COUNTER INSTRUCTED MANAGER TO DISCARD. SINGLE USE CONTAINERS MUST BE STORED IN A CLEAN, DRY AND SANITARY MANNER. INVERT CLEAN MULTI-USE EQUIPMENT (POTS, PANS, ETC)IN DISH WASHING AREA AND CARRY OUT CONTAINERS, LIDS, ETC TO PROTECT FROM CONTAMINATION.

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: INTERIOR AND EXTERIOR OF DISPLAY CASES, PREP TABLES, COFFEE MACHINES, GRINDER, SHELVES BEHIND FRONT COUNTER, ROLLING CARTS, COOKING EQUIPMENT (FOOD DEBRIS, COFFEE BEANS AND GROUNDS, ETC)

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 NEED CLEANING BEHIND FRONT COUNTER, PREP, STORAGE AND DISH WASHING AREAS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS (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. SEAL LOOSE BASEBOARDS AND REPLACE MISSING BASEBOARDS IN PREP AND DISH WASHING AREAS.

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. PROPERLY ORGANIZE FURNACE ROOM.

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: INTERIOR AND EXTERIOR OF ALL SHELVES,COOLERS, FREEZERS, CASES

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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN FURNACE ROOM, PREP, STORAGE AND DISHWASHING AREAS.

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. PROVIDE LIGHT SHIELDS IN FRONT PREP/DISPLAY AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE SELF CLOSING DEVICE ON WASHROOM DOORS

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN REAR STORAGE AND CLOSET AREAS TO PREVENT PEST HARBORAGE.