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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.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE
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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.//INSTRUCTED MGMT TO INVERT ALL POTS & PANS IN PREP AREA/REMOVE ALL TO LARGE POTS UNABLE TO PROPERLY WASH, RINSE,SANITIZE IN 3COMP. SINK OR DISH WASHING MACHINE.
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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.//INSTRUCTED MGMT TO INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & 3COMP SINK/REMOVE RUSTY STORAGE SHELVES IN WALK IN COOLER,DRY STORAGE,TOP OF GREASE TRAP OR PAINT/NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA./MISSING DRAIN LINE ON SODA DISPINSER BEHIND BAR.
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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.//SOME SHELVES IN COOLERS, FREEZER,INTERIOR,EXTERIOR OF EQUIPMENT,UNDER HOOD OVER COOKING RANGE NEED DETAIL CLEANING.
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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 AROUND STOCK NEED DETAIL CLEANING ON 1ST FLOOR & BASEMENT/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE.
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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 REPAIR HOLE IN CEILING IN BASEMENT OVER STOCK AND REAR AREA/1ST FLOOR PREP AREA,MISSING CEILING TILE & HOLE IN CEILING./REPAIR HOLE IN CIELING IN MEN RESTROOM.
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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.//NEED LIGHT SHIELDS ON LIGHTS OVER PREP AREA IN REAR/REPLACE LIGHT SHIELDS IN POOR REPAIR FRONT OF 3COMP. SINK
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TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.//NEED SELF CLOSING DOOR ON MEN & WOMEN RESTROOM
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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.//HOT & COLD WATER HANDLE ON 3COMP. SINK BEHIND BAR,HOT WATER HANDLE ON EXPOSED HAND BOWL IN KITCHEN AREA IN POOR REPAIR/BASE OF FAUCET ON 3COMP. SINK & PIPES UNDER 3COMP. SINK LEAKING WATER.
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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.//INSTRUCTED MGMT TO REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES FROM BASEMENT AREA.