FANTASEA

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE A SPLASH GUARD BETWEEN THREE COMPARTMENT SINK AND EXPOSED SINK AT KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DUST BUILD-UP ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZER, SINKS, COUNTERS AND CABINETS AT BAR AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOORS AT REAR STORAGE ROOMS AND BAR AREA, INSTRUCTED TO DETAIL CLEAN FLOORS THRU-OUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DUST BUILD-UP ON VENT COVERS, MUST DETAIL CLEAN VENT COVERS AT DINING AREA AND INSIDE THE WASHROOMS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST HAVE PREP REACH IN COOLERS AT 40F OR BELOW.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST REPLACE/REPAIR GREASE TRAP UNDER KITCHEN'S 3PART SINK, AND REPAIR BAR AREA 3PART SINK PIPES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE, COOLERS, CHEST FREEZER, MOP SINK AND ICE MACHINE IN BAR AREA.

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. MUST CLEAN FLOORS AT CORNERS AND ALONG WALLS THRU-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. MUST REPAIR AND REPAINT WALLS INSIDE MENS WASHROOM AND BAR AREA, PAINT RAW WOOD WALLS AND DOOR FOR STORAGE ROOM, ALSO PAINT RAW WOOD SHELVES AND TRIMMING IN KITCHEN FRONT SERVING AREA. CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT. REPLACE MISSING BASEBOARDS WHERE NEEDED AND SEAL OPENINGS ON WALLS WHERE NEEDED.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE AREAS, CLEAN AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALL TO PREVENT PEST HARBORAGE.