ORANGE

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

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: A SEPARATION OR PARTITION WALL IS NEEDED AROUND A SHELVING (FOR CLEAN UTENSILS/EQUIPMENT & FOOD PRODUCTS), THAT IS LOCATED IN THE HALLWAY TOWARDS THE PUBLIC BATHROOMS; OR MOVE THIS SHELVING AWAY FROM PUBLIC ACCESS. The walls and ceilings shall be in good repair and easily cleaned.

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. CHIPPED CUTTING BOARD AT JUICE BAR PREP TABLE, INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. HEAVY DUST BUILD-UP NOTED ON WALK-IN COOLER FAN COVER, INSTRUCTED TO CLEAN.

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 PROVIDE DURABLE SMOOTH SURFACE ON WALL BEHIND JUICE BAR STATION.

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. INADEQUATE LIGHTING INSIDE WALK-IN COOLER, INSTRUCTED TO PROVIDE BETTER LIGHTING.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. Low temperature dishmachine not sanitizing (0 ppm chlorine) while used. Instructed manager to repair machine, must sanitize at 100 ppm chlorine. Must temporaily wash, rinse and sanitize all multi-use utensils at 3-compartment sink. Citation issued, ticket #H000057374 10.

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. Observed premises using plastic milk crates to elevate items off basment floor. Must remove crates and provide additional shelves to elevate all items off floor.

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. Observed food build up inside prep coolers door rubber gaskets. Must clean all unclean gaskets.

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. Pot wash 3-compartment sink pipes leaking under compartments (left and right hand sides). Must repair and maintain sink.