NEW ARCHVIEW RESTAURANT

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (5 INDIVIDUALLY ALUMINUM WRAPPED BAKED POTATOES, 5LBS. OF SPLIT PEA SOUP) SITTING OUT AT ROOM TEMPERATURE BOTH AT 106.0F. MANAGER VOLUNTEERINGLY DISCARDED AND DENATURED SAID FOODS. INSTRUCTED TO KEEP ALL HOT FOODS AT 140F AND ABOVE AND MAINTAIN. CRITICAL VIOLATION 7-38-005(A)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED LOW TEMP DISH MACHINE NOT PROPERLY SANITIZING. SANITIZER CONCENTRATION WAS AT 0PPM AT THE TIME OF THE INSPECTION. INSTRUCTED TO SANITIZE AT 100 PPM AT ALL TIMES AND MAINTAIN. DISH MACHINE TAGGED AND HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1561419 DATED ON 7/21/15 VIOLATIONS; #30 LABEL ALL BULK CONTAINERS IN REAR PREP AREA, #31 COVER ALL SILVERWARE AT TABLE SETTINGS OR RESET UPON CUSTOMER SEATING, #33 CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, STOVE, GRILL FRYERS(EXCESSIVE GREASE BUILDUP),COOLER GASKETS AND FANGUARDS, #34 CLEAN FLOORS UNDER ALL PREP COOLERS, COOKING EQUIPMENT, SINKS, ALONG WALLS AND IN ALL CORNERS IN PREP AND DISHWASHING AREAS(EXCESS FOOD DEBRIS), #35 REPLACE MISSING WALL TILES IN DISH WASHING AREA, # 45 PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES. INSTRUCTED TO CORRECT ALL MINOR VIOLATIONS. SERIOUS VIOLATION 7-42-090.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SEE VIOLATION #29.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED MULTI USE UTENSILS BEING STORED DIRECTLY IN PICKLES, RICE, FLOUR. INSTRUCTED TO NOT STORE MULTI USE UTENSIL IN PRODUCT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED ACCUMULATED ICE IN WALK IN FREEZER AND ONE DOOR FREEZER. INSTRUCTED TO REMOVE AND MAINTAIN. OBSERVED CARDBOARD BEING USED AS A SHELF LINER. INSTRUCTED TO NOT REUSE CARDBOARD. ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED CUTTING BOARDS THRU OUT STAINED WITH DEEP DARL GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SEE VIOLATION #29.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEE VIOLATION #29.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED NO LIGHT SHIELDS ON LIGHT OVER DISH WASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK CONTAINERS IN REAR PREP AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: COVER ALL SILVERWARE AT TABLE SETTINGS OR RESET UPON CUSTOMER SEATING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, STOVE, GRILL FRYERS(EXCESSIVE GREASE BUILDUP),COOLER GASKETS AND FANGUARDS, FREEZERS, PREP TABLES, SINKS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GROUT ALL LOOSE FLOOR TILES IN PREP AND DISH WASHING AREAS. CLEAN FLOORS UNDER ALL PREP COOLERS, COOKING EQUIPMENT, SINKS, ALONG WALLS AND IN ALL CORNERS IN PREP AND DISHWASHING AREAS(EXCESS FOOD DEBRIS).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN INTERIOR OF VENTILATION HOOD AND CEILING TILES IN FRONT PREP AREA(DUST BUILDUP). REPLACE MISSING WALL TILES IN DISH WASHING AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT IN WALK-IN FREEZER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SEAL LARGE HOLE AND REPAIR LEAKING OVERHEAD PIPE IN BASEMENT STORAGE AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETERS IN ALL COOLERS AND METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET - Comments: PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 61.3F INSTRUCTED MANAGER TO REPAIR COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED COLD POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE IN PREP COOLER, HAM 66.1F, EGGS 64.1F, LIVER 63.9F, CHICKEN SALAD 60.3F, COTTAGE CHEESE 59.7F, TUNA SALAD 57.6F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 50LBS AND $100 OF FOOD. ALL COLD FOOD MUST BE 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 30-40 FLYING INSECTS IN REAR EMPLOYEE WASHROOM, DISH WASHING, PREP, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1488214 ON 6-18-15:32-FOUND RUSTY RACKS IN COLD HOLD UNIT AND REACH-IN COOLER, BUILDUP OF GREASE INTERIOR FRYERS, MUST CLEAN AND REPAIR OR REPLACE RACKS. SERIOUS VIOLATION 7-42-090

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK CONTAINERS IN REAR PREP AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: COVER ALL SILVERWARE AT TABLE SETTINGS OR RESET UPON CUSTOMER SEATING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, STOVE, GRILL FRYERS(EXCESSIVE GREASE BUILDUP),COOLER GASKETS AND FANGUARDS, FREEZERS, PREP TABLES, SINKS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GROUT ALL LOOSE FLOOR TILES IN PREP AND DISH WASHING AREAS. CLEAN FLOORS UNDER ALL PREP COOLERS, COOKING EQUIPMENT, SINKS, ALONG WALLS AND IN ALL CORNERS IN PREP AND DISHWASHING AREAS(EXCESS FOOD DEBRIS).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN INTERIOR OF VENTILATION HOOD AND CEILING TILES IN FRONT PREP AREA(DUST BUILDUP). REPLACE MISSING WALL TILES IN DISH WASHING AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT IN WALK-IN FREEZER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK AND 3-COMPARTMENT SINK. SEAL LARGE HOLE AND REPAIR LEAKING OVERHEAD PIPE IN BASEMENT STORAGE AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETERS IN ALL COOLERS AND METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: STORE WASHCLOTHS IN SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET - Comments: PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOOD RUSTY RACKS IN COLD HOLD UNIT AND REACH IN COOLER. BUILD-UP OF GREASE INTERIOR OF FRYERS. MUST DETAIL CLEAN AND REPAIR OR REPLACE RACKS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING VENTILATION SYSTEM,DINING AREA, HAS BUILD UP OF DUST . MUST DETAIL CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSE HAND SINK, PREP AREA, HAS SLOW DRAIN. MUST REMOVE BLOCKAGE/REPAIR DRAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEED TO SEAL RAW WOOD SHELF IN DISH AREA. NEED TO REMOVE CARDBOARD FROM 1ST. 2 DOOR COOLER AND ABOVE GRILL STORAGE SHELVE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN FRONT FAN GUARD COVER. CLEAN AND SANITIZE CUTTING BOARDS REAR PREP. CLEAN INTERIOR OF MICROWAVE.AND STORAGE SHELVES UNDER COFFEE GRINDER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR FRONT PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN DUSTY CEILING VENTS IN SIDE DINING AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NEED TO CLEAN REAR KITCHEN LIGHT SHIELDS (DUSTY).

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. THE LARGE FOOD CONTAINERS HOLDING THE SUGAR, FLOUR ECT. NOT LABELED. INSTRUCTED TO LABEL SAME.

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. FOUND RUSTY SHELVES AND LEGS UNDER THE PREP TABLES AND RUSTY SHELVES IN THE WALKIN COOLER. INSTRUCTED TO PAINT THEM. THE GREASE IS RUSTING OUT. INSTRUCTED TO REPAIR OR REPLACE IT.

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. CLEAN THE FLOOR UNDER THE DISHMACHINE ADN UNDER THE COOKING EQUIPMENT HAS DUST AND DIRT ON THEM.

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. CLEAN THE VENTS IN THE PREP AREA HAS DUST BUILDUP ON THEM. ROD OUT THE GREASE TRAP UNDER THE 3 COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE GASKETS AT THE WALKIN FREEZER AND WALKIN COOLER THEY ARE WORN, TORN AND LOOSE TO AVOID ESCAPING AIR.

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 TWO DOZEN EGGS SETTING OUT ON THE COUNTER AT 78.9 AND 79.2 ALSO 1LB OF HAM AT 54.2 POTENTIALLY HAZARDOUS FOOD NOT MEETING PROPER TEMPERATURES. MANAGER DISPOSED OF THE EGGS AND HAM. CRITICAL CITATION GIVEN 7- 38- 005A.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. THE FRONT EAST DOOR NOT HAS A ONE FOURTH INCH GAP AT THE BOTTOM OF THE DPOOR AND BETWEEN THE THE DOORS. THE EAST FRONT DOOR WILL NOT SHUT PROPERLY STAYS OPEN, DOORS NOT TIGHT FITTING OR RODENT PROOFED. ALSO THE BACK SCREEN DOOR HAS A ONE FOURTH GAP AT THE BOTTOM OF THE DOOR AND NOT RODENT PROFFED. INSTRUCTED TO TO MAKE ALL THE DOORS TIGHT FITTING AND RODENT PROOFED.SERIOUS CITATION GIVEN 7-38-020. INSTRUCTED

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 container THE LARDE CONTAINERS NOT LABELED FLOUR, SUGAR ECT. INSTRUCTED TO LABEL SAME.

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. REPLACE THE GASKETS AT THE WALKIN COOLER DOOR AND THE WALKIN FREEZER THEY ARE WORN, TORN AND LOOSE TO AVOID ESCAPING AIR. FOUND RUSTY RACKS IN THE WALKIN COOLER AND WALKIN FREEZER ANS ALL STORAGE RACKS. INSTRUCTED TO CLEAN AND PAINT WITH NON TOXIC PAINT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN AND MAINTAIN THE FOLLOWING EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR BOTTOM CABINET OF FRYERS TO REMOVE THE THICK GREASE, CLEAN UNDER THE GRILL TO REMOVE THE GREASE AND FOOD DEBRIS, THE EXTERIOR OF THE ICE MACHINE, CLEAN THE MEAT SLICER, CLEAN REACHIN COOLERS, STEAM TABLES AND PIPES BELOW.

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. CLEAN AND PAINT THE BASEMENT FLOOR. CLEAN FLOORS IN THE PREP AREA UNDER THE COOKING EQUIPMENT HAS GREASE BUILDUP CLEAN UNDER THE DISH MACHINE.

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. CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT HAS GREASE BUILDUP. CLEAN,REPLACE OR PAINT THE CEILING TILES IN THE KITCHEN AND REAR AREA THICK WITH GREASE BUILDUP AND STAINS.

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. CLEAN ALL LIGHT SHIELDS HAS DUST AND DIRT ON THEM.

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. CLEAN ALL THE VENTS THROUGHOUT.

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 CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIOR BOTTOM CABINET OF FRYERS TO REMOVE GREASE, CLEAN UNDERNEATH GRILL TO REMOVE GREASE AND FOOD PARTICLES, CLEAN MEAT SLICER IN REAR KITCHEN, CLEAN INTERIORS OF COOLER UNITS WHERE NEEDED, REMOVE DUST FROM PIPELINE UNDER STEAMTABLE. REPLACE WORN RUBBER GASKETS AT COOLER DOORS WHERE LOOSE TO AVOID ESCAPING AIR.

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. CLEAN FLOORS AROUND, BEHIND AND UNDER COOKING EQUIPMENT, CLEAN IN LIQUOR STORAGE ROOM AND MAINTAIN AND CLEAN IN WALK-IN COOLER UNDER SHELVES.

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. CLEAN WALLS AROUND, BEHIND AND UNDER VARIOUS KITCHEN EQUIPMENT (COOKING, STEAMTABLE, DISHMACHINE, ETC). CEILING TILES IN KITCHEN AREA NEED CLEANING; TILES FADED. CLEAN OR REPLACE. REMOVE DUST FROM ALL CEILING VENTS AND MAINTAIN.

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. REPAIR LEAKS FROM FAUCETS OF THREE COMP SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS.

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 CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIOR BOTTOM CABINET OF FRYERS TO REMOVE GREASE, CLEAN UNDERNEATH GRILL TO REMOVE GREASE AND FOOD PARTICLES, CLEAN MEAT SLICER IN REAR KITCHEN, CLEAN INTERIORS OF COOLER UNITS WHERE NEEDED, REMOVE DUST FROM PIPELINE UNDER STEAMTABLE. REPLACE WORN RUBBER GASKETS AT COOLER DOORS WHERE LOOSE TO AVOID ESCAPING AIR.

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. CLEAN FLOORS AROUND, BEHIND AND UNDER COOKING EQUIPMENT, CLEAN IN LIQUOR STORAGE ROOM AND MAINTAIN AND CLEAN IN WALK-IN COOLER UNDER SHELVES.

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. CLEAN WALLS AROUND, BEHIND AND UNDER VARIOUS KITCHEN EQUIPMENT (COOKING, STEAMTABLE, DISHMACHINE, ETC). CEILING TILES IN KITCHEN AREA NEED CLEANING; TILES FADED. CLEAN OR REPLACE. REMOVE DUST FROM ALL CEILING VENTS AND MAINTAIN.

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. REPAIR LEAKS FROM FAUCETS OF THREE COMP SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS.