FRESHII

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS- CHICKEN, EGGS- ARE HANDLED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED.

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. WALK IN COOLER AND PREP REACH IN COOLERS RUBBER DOOR GASKETS RIPPED. MUST REPAIR AND MAINTAIN ALL DAMAGED GASKETS.

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. OBSERVED HOLES IN WALL BY REAR EXIT DOOR. MUST SEAL ALL HOLES IN WALL.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. No one on premises with a city sanitation certificate while handling/serving P.H.F.

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. Soda cup lids & disposable cups/glasses must be stored upside down with a barrier between the lip of cups/lids & countertop.

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. All cutting boards with deep/dark grooves must be sanded/bleached or replaced-to make surfaces smooth/easily cleanable. Must fix replace missing splashguard between prepsink & 3-comp sink.

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 shelvings in walk-in cooler, thruout dry storage room, under 3-comp sink & around grease traps need detailed 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. Dusty condensers/compressors of coolers, esp. the walk-in cooler must be kept clean.

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. Missing light shields in rear prep/dishroom area must be replaced, or use shatter-proof bulbs.