MARIS SPICES INCORPORATED 1

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 TO PAINT RUSTY DRY FOOD STORAGE RACKS AT GARAGE STORAGE AREA. INSTRUCTED TO PROVIDE RACKS/SHELVES INSIDE WALK-IN COOLER.

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. INSTRUCTED TO REPAIR CRACKED,WORN,AND MISSING FLOOR TILE SECTIONS AT REAR PREP AREA TO MAKE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AT BASEMENT REAR STORAGE AREA AND REAR 1ST. FLOOR UNDER STAIRCASE.

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. FOUND APPROXIMATELY 20 RAT DROPPINGS ALONG WALL BASE AT REAR PREP AREA, GARAGE STORAGE AREA, AND BASEMENT. INSTRUCTED TO REMOVE, CLEAN, AND SANITIZE AFFECTED AREAS AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. ALSO, PEST CONTROL LOG BOOK MISSING BAIT STATION LOCATION AND OR LIST, INSTRUCTED TO PROVIDE ALL REQUIRED DOCUMENTATION AND MAINTAIN CURRENT AT ALL TIMES. REAR EXIT DOOR WITH 1 INCH GAP AT BOTTOM RIGHT CORNER. INSTRUCTED TO MAKE TIGHT FITTING AND RODENT PROOF SAME. SERIOUS 7-38-020.

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. THE FOLLOWING NEEDS DETAIL CLEANING AND SANITIZING: ALL EQUIPMENT, INTERIOR OF THREE COMPARTMENT SINK, WALLS AT REAR PREP AREA, DRY STORAGE AREA, AND TOILET ROOMS.

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. INSTRUCTED TO REPAIR CRACKED,WORN, MISSING FLOOR TILE SECTIONS AT REAR PREP AREA AND FRONT DRY STORAGE AREA TO MAKE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE THROUGH OUT PREMISES.

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. INSTRUCTED TO REPAIR CEILING IN POOR REPAIR AT REAR PREP AREA, REPAIR WALL BASE COVING AT PACKAGING AREA, PROVIDE WALL TILES FOR MISSING SECTION AT THREE COMPARTMENT SINK, AND REPAIR WALL SECTION IN POOR REPAIR AT REAR PREP AREA. INSTRUCTED TO PROVIDE CEILING PANELS AT REAR PREP AREA FOR MISSING SECTIONS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO CLEAN LIGHT SHIELDS TO REMOVE DEBRIS AT FRONT PACKAGING AREA.

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. INSTRUCTED TO INSTALL HAND WASH SINK WITH HOT AND COLD RUNNING WATER AT FRONT PACKAGING AREA, INSTALL UTILITY SINK WITH HOT AND COLD RUNNING WATER WITH BACKFLOW PREVENTION DEVICE, AND REVERSE HANDLES AT ALL SINKS TO CORRESPOND TO HOT AND COLD WATER. INSTRUCTED TO PROVIDE SINK STOPPERS AT THREE COMPARTMENT SINK AND PROVIDE DRAIN BOARD ATTACHED TO THREE COMPARTMENT SINK.

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 TO REMOVE ALL UNUSED COOKING EQUIPMENT, LARGE POTS, PANS FROM BASEMENT AND 1ST. FLOOR, ORGANIZE ITEMS TO PREVENT PEST HARBORAGE.