ELEAVEN FOOD COMPANY

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SOME CUTTING BOARDS WITH DEEP GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST RE-GROUT FLOOR TILES AROUND THE DISHWASHING AREA & KEEP FLOORS DRY ALONG THE WALLS OF THE DISHROOM. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX A LEAK AT THE WATER SUPPLY LINE AT THE BACKFLOW DEVICE (TO THE RIGHT) OF LOW-TEMP DISHMACHINE. 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY MILK CRATES USED FOR COLD/DRY STORAGE RACKS MUST BE REPLACED BY REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. 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.

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 REMOVE RUST BUILD-UP AT BOTTOM OF PREP TABLE.

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. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, MIXERS, INTERIOR OF ICE MACHINE, AND SINKS TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.

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 THROUGHOUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT IN CORNERS. MUST DETAIL CLEAN AND MAINTAIN.

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. MUST CLEAN ALL WALLS AND CEILING TO REMOVE FOOD SPLATTERS AND DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

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. VENTILATION IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.

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. ALL PREPACKAGE FOOD ITEMS FOR SALE MUST BE PROPERLY LABELED WITH NAME, ADDRESS OF THE ESTABLISHMENT, NAME AND TYPE OF ITEM. mUST LABEL AND MAINTAIN.

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. CUTTING BOARDS IN NEED OF CLEANING OR REPLACING. STAINED WITH DEEP CUTS. MUST CORRECT AND MAINTAIN.

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 IN DISH AREA IN NEED OF CLEANING AT GROUT LINES. MUST CLEAN AND MAINTAIN.

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. LIGHT IN DISH AREA IN OF SHIELDING. MUST CORRECT AND MAINTAIN.