AL DENTE RESTAURANT

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS IN THE KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING IN NEED OF DETAIL CLEANING, MUST CLEAN/SANITIZE; SMALL CHEST FREEZER AT REAR STORAGE ROOM, MICROWAVE OVEN AND ONE COOLER AT REAR PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT KITCHEN, REAR PREP AREA AND JUICE BAR AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN; HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN THE KITCHEN, CLEAN WALLS AT REAR PREP AREA AND CLEAN LIGHT SHIELDS IN THE KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN AND REPAINT GREASE TRAP UNDER THE 3PART SINK AT THE REAR DISH WASHING AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. COOLERS MUST BE ON AND AT 40F OR BELOW, FREEZERS 0F OR BELOW.

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. RAW WOOD UNDER FRONT SERVING COUNTER MUST BE SEALED. MUST PROVIDE SHELVING INSIDE WALK IN COOLER.

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 ALL EQUIPMENT THRU-OUT PREMISES.

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, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS.

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. OPENINGS AROUND PIPES THRU-OUT REAR DISH WASHING AREA AND UNDER HAND SINKS IN WASHROOMS MUST BE SEALED TO PREVENT PEST ENTRY.

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. MUST PROPERLY INSTALL ICE BIN UNDER FRONT PREP AREA COUNTER WITH FLOOR DRAIN, PROVIDE ADEQUATE WATER PRESSURE FOR REAR PREP AREA HAND SINK AND PROPERLY INSTALL GREASE TRAP UNDER FRONT PREP AREA 3PART SINK.